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Chapter 11.3 Pasta

Chapter 11.3 Pasta. Pasta and Dumplings. The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. Pasta is one of the most versatile and convenient foods to prepare.

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Chapter 11.3 Pasta

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  1. Chapter 11.3 Pasta

  2. Pasta and Dumplings The word pasta in Italian means paste, referring to a mixture of flour and water, and sometimes eggs. • Pasta is one of the most versatile and convenient foods to prepare. • Dried pasta and noodles store well, cook quickly, and provide a base or accompaniment for many popular dishes. • Dumplings are cooked balls of dough that often include a filling ingredient, such as pork, vegetables, or even sweets. • Pasta and dumplings are made from inexpensive, staple ingredients, and can be used in many dishes. • Pasta and dumplings dough or batter includes a starch and a liquid. Use additional ingredients to add shape, color, texture, and flavor. • The basic pasta dough recipe produces a stiff dough that can be stretched, rolled into thin sheets, and cut into desired shapes. 11.3 Chapter 11 | Potatoes and Grains

  3. Pasta and Dumplings (cont.) • Fresh pasta cooks very quickly. The pasta is done when it feels firm to the bite, or al dente. • Cooking dry pasta takes longer than cooking fresh pasta. • For fresh pasta dough, use four simple ingredients: eggs, salt, olive oil, and flour For flavor and color, add fresh herbs, spices, and vegetables. • When mixing pasta dough, the most important stage is the resting stage. If the dough is not sufficiently relaxed, it will be difficult to roll the dough into thin sheets. • Hold fresh, uncooked pasta under refrigeration for a day or two, or freeze it. • Any sauce served with pasta must be the right consistency to complement the type of pasta. 11.3 Chapter 11 | Potatoes and Grains

  4. Types of Pasta

  5. Pasta and Dumplings (cont.) • Pasta rules of thumb: • One pound dried pasta to one gallon of liquid • One pound dry pasta yields three pounds cooked pasta • One pound fresh uncooked pasta yields 2–2 ½ pounds cooked pasta • Make dumplings from dough or batter, or even bread and potatoes as the main ingredients. • Dumplings should never have a doughy, uncooked interior. Simmer dumplings in a flavorful sauce. • Cook dumplings in a variety of ways: simmer, steam, poach, bake, pan-fry, deep fry, and broil. • Slight additions or changes can transform pasta dough into a dumpling batter for spaetzle, small German dumplings, or bread-like dumplings that are tasty in stews. Gnocchi are small potato dumplings served in Italian cuisine. 11.3 Chapter 11 | Potatoes and Grains

  6. Section 11.3 Summary • Fresh pasta uses four simple ingredient: eggs, salt, olive oil, and bread flour. • Many varieties of dried pasta are available, including capellini, farfalle, linguine, penne, rigatoni, spaghetti, and ziti. • Basic pasta dough recipes produce a stiff dough that can be stretched, rolled into thin sheets and cut into desired shaped. • Fresh pasta cooks quickly and should be cooked al dente. • Food preparers can simmer, steam, poach, bake, pan-fry, deep-fry, or boil dumplings, depending on their type. • Prepare pasta and dumplings from a dough or batter that always includes a starch, such as flour, meal, or potatoes, and a liquid. 11.3 Chapter 11 | Potatoes and Grains

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