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“Leonardo Project” F&B 4You

DRIED “PASTA”. “Leonardo Project” F&B 4You. PRODUCTION Mixture of durum weath semolina with water Chemical reactions: weath starch hydratation that makes the mixture increase its volume; gluten proteins ( gliadin and gluteinin ) hydratation

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“Leonardo Project” F&B 4You

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  1. DRIED “PASTA” “Leonardo Project”F&B 4You

  2. PRODUCTION Mixture of durum weath semolina with water Chemical reactions: weath starch hydratation that makes the mixture increase its volume; gluten proteins (gliadin and gluteinin) hydratation Gluten is very important because it creates a sort of grid that traps weath starch grains in order to help pasta stand cooking.

  3. MANUFACTURING PROCESS Kneading machines long processing gives pasta more consistence and plasticity. The cutgives pasta different shapes Drying process: alternation of warm air ventilation and moments of rest to let moisture emerge from inside the product Maximum allowed moisture is 12,5%

  4. NUTRITIONAL CHARACTERISTICS Pasta is a complete and well balanced food: - High glucide intake (80% of weath starch) - A respectable amount of proteins (10%) although lacking in essential amino acids. - A limited quantity of lipids, mineral salts and vitamins, that can be balanced by adding tomato sauce and parmesan. - Energy attrib. of 100 grams of pasta = 350kcal (It may varies according to the dressing)

  5. PACKAGING Cardboard boxes or plastic bags Packaging indicates: - Denomination - Weight - Expiry date - Suggestions for cooking - Nutritional information - Weight - Place of origin and producing firm

  6. COOKING - 100 grams of pasta, 7/10 grams of coarse salt for each person - Bring a large pot of water to the boil. Add coarse salt - While boiling, add pasta and stir often - Cook without a lid and keep the water boiling - When “al dente”, drain the pasta with a colander - Whip in a pan with the chosen sauce IMPORTANT: watch carefully the cooking time!

  7. SERVICE Serve warm in serving bowl or dishes Ways of serving pasta: - English style: with butter and grated parmesan; oil, chili and garlic; - With vegetable sauces: vegetable ragout; aubergines; peppers; courgettes; broccoli; peas; mushrooms etc. - With meat sauces: “amatriciana”; “Bolognese”; ragout; sausages, poultry, tomatosauce and basil; “arrabbiata”, “carbonara”, pesto, aromaticherbs

  8. DIFFERENT KINDS OF PASTA Long Pasta

  9. Short Pasta

  10. Pastina

  11. “SPECIAL” PASTA • Egg pasta: (1 kg ofdurumwheatsemolina and foureggs) • Flavoured pasta: (yellow, green, red and blackmadewithvegetables, spices or cuttlefishink) • Stuffedpasta • Organic pasta • Wholewheat, speltflour, buckwheat, ricefluor, ryeflour, kamut pasta • Dietpasta

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