11.4 pasta. objectives outline methods to select, receive, and store pasta describe physical...
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11.4
Pasta
Objectives
Outline methods to select, receive, and store pasta
Describe physical properties of pasta
Distinguish between forms of pasta
Using a variety of recipes and cooking techniques, prepare pasta
Terms
Al dente
Dumpling Resting stage
Durum wheat Semolina
Extruded Sfoglia
Gnocchi Spaetzle
Pasta
Is Italian for doughA starchy unleavened dough made from wheat flour (or other starch) and liquid (water and/or eggs)Pasta dough can be colored and flavored with a variety if ingredients such as spinach, beet, tomato, squid ink, herbs, spicesMost cuisines include some form of pasta; Asian, Italian, Eastern European
Pasta
Is made from staple ingredients that are plentiful and inexpensiveIs used in many dishes including appetizers, entrées, salads and dessertsAsian pasta dough (noodles) are often from rice flour, bean flour, buckwheat flourItalian-style pasta is made from semolina flour (refined durum wheat flour)
Pasta FormsFresh Pasta
Basic pasta dough recipes produce a stiff dough that can be rolled into thin sheets (sfoglia) and cut or extruded (forced through a die) into various shapes
Cooks quickly (about a minute) compared to dried (8-10 minutes)
Keeps up to 2 days refrigerated, can be frozen, can be fully dried to keep longer
1# fresh uncooked pasta yields 2-2.5# cooked pasta
Stuffed Pasta
BoiledRavioli
Tortellini
BakedManicotti
Jumbo Shells
Lasagne
Making Pasta
Fresh pasta is usually made from eggs, salt, olive oil and bread flour
When vegetables are added, such as spinach, they should be as dry as possible
Herbs and spices should be finely chopped or minced
Pasta dough should be firm, smooth, elastic and slightly moist to the touch
Dried Pasta has many shapes
Farfalle Fusilli Orzo Penne
Rice
VermicelliShells
Soba
(buckwheat)
Cooking Pasta
Fresh-made pasta should be given a 15-30 minute rest period to relax the gluten before cooking
The method is boilingWater salted, ½ teaspoon per quart water
8:1 water : pasta ratio
Oil added to water debate…
Pasta should be cooked until al dente; tender, yet firm to the bite
Cooking Pasta
Dried pasta cook times vary depending on type, thickness, stuffed
Place pasta in boiling waterStir to prevent sticking and insure pasta is submergedWhen al dente, strain, lightly toss with a small amount of oilServe, orRefrigerateRe-heat for service by re-submerging in boiling water
Cooking Pasta
It is important to pair pasta sauce with a pasta’s flavor and shape
Light sauces lend themselves to long, flat pastas; fresh pastas; stuffed pastas
Heavier pastas pair well with tube and twisted pastas
Dumplings
Can be made from dough or batterAre usually poached, simmered or steamed
Can also be baked, pan-fried, deep fried or broiled
Plain or DropSlight additions or changes can transform pasta dough into dumpling batter
Spaetzle: German, batter dough forced through a colander into simmering water/broth
Gnocchi: Italian potato dumpling often shaped with a fork
DumplingsFilled
Made by wrapping pasta/noodle dough around a filling
Won Ton, pot sticker
Peirogi