pasta... ppt... ! finally over...!! )

PASTADone By :

MinooJasonDishaZaidSaif

IntroductionPasta is a staple food of

traditional Italian cuisine.coursePasta is eaten in Italy only as

first .The dough is made mostly from durum

wheat or, buckwheat flour, with water and, sometimes, eggs.

Pasta comes in a variety of different shapes that acts as a carrier for the different types of sauce and foods.

Pasta is categorized in two basic styles: dried and fresh.

Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.

Pasta is enriched with iron, folate and several other B-vitamins, including thiamine, riboflavin and niacin.

Some varieties of whole grain pasta can provide up to 25% of daily fiber requirements in every one cup portion.

1. RotelleRotelle are

a type of pasta resembling wheels with spokes.

Also known as wagon wheels, the name derives from the Italian word for little wheels.

In Ohio, they are called as “Choo Choo Wheels”

Rotelle Pasta

Dishes Made From Rotelle Pasta

Chicken Rotelle

Rotelle Carbonara

2. FusilliFusilli are long, thick, corkscrew

shaped pasta.

The word fusilli presumably comes from fusile, archaic word for “rifle” referring to the spiral-grooved barrel of the latter.

The word can also mean “little” in Italian.

In addition to plain white colour, other colours can be made by mixing other ingredients into the dough. Eg. beetroot for red, spinach for green, and cuttlefish ink for black.

Fusilli may be solid or hollow. Hollow fusilli are also called fusilli bucati.

Fusilli Pasta

Dishes Made From Fusilli Pasta

Fusilli With Sausage & Artichokes

Fusilli With Tomato Sauce And Tuna

3. TortelliniTortellini are ring-shaped pasta and

their alternative name is "belly button"

They are stuffed with a mixture of meat or cheese.

Originally from the Italian region of Emilia, they are usually served in broth, either of beef or chicken.

Tortellini Pasta

Dishes Made From Tortellini Pasta

Tortellini Salad

Tortellini Soup

4. RigatoniRigatoni is a form of tube-

shaped pasta of varying lengths and diameters.

It is larger than penne and ziti and sometimes slightly curved.

Rigatoni is usually ridged, and the tube's end is square-cut like ziti, not diagonal like penne.

The word rigatoni comes from the Italian word rigati, which means "ridged" or “lined”.

Rigatoni Pasta

Dishes Made From Rigatoni Pasta

Rigatoni Bolognese

Rigatoni Abruzzi

5. ConchiglieConchiglie, commonly known as

"shells" or "seashells" is a type of pasta.

It is usually sold in the plain durum wheat variety, and also in coloured varieties.

The shell shape of the pasta is good at catching the sauce.

Conchiglie Pasta

Dishes Made From Conchiglie Pasta

Conchiglie Gamberi

Conchiglie Ham Salad

6. LINGUINE PASTALinguine is a form of pasta, flat

like fettuccine and trenette. It is wider than spaghetti, about

1/4 to 3/8 inch, but not as wide as fettuccine.

The name linguine means "little tongues" in Italian.

A thinner version of linguine is called linguettine.

Linguine Pasta

Dishes Made From Linguine Pasta

Linguine With Prawns

Linguine WithClam Sauce

7. Fetttuccine Fettuccine (literally "little

ribbons" in Italian) is a type of pasta popular in Roman Cuisine.

It is a flat thick noodle made of egg and flour wider than but similar to the tagliatelle.

Fettuccine are traditionally made fresh but dried tagliatelle can also be bought in shops.

Fettuccine Pasta

Dishes Made From Fettuccine Pasta

Chicken Fettuccine

Fettuccine With Alfredo Sauce

8. FARFALLEFarfalle are a type of pasta, commonly known

as "bow-tie pasta" the name is derived from the Italian word farfalla (butterfly).

Farfalle date back to the 16th century.

It originated in Lombardia and Emilia-Romagna in Northern Italy.

A larger variation of farfalle is known as farfallone, while there is a miniature version called farfalline.

Farfalle Pasta

Dishes Made From Farfelle Pasta

Garden Fresh Farfelle

Garlic Chicken Farfelle

9. PENNE

Penne is a type of pasta with cylinder-shaped pieces.

 The hollow center allows it to hold sauce, while the angular ends act as scoops. 

Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill").

Penne Pasta

Penne Pasta with Meat Sauce

Beef Penne Pasta Casserole

Dishes Made From Penne Pasta

10. RAVIOLIThe word ravioli is reminiscent of the

Italian verb riavvolgere (to wrap).

The earliest mention of ravioli appear in the writings of Francesco di Marco, a merchant of Venice in the 14th century.

They are composed of a filling sealed between two layers of thin egg pasta dough.

Ravioli Pasta

Dishes Made From Ravioli Pasta

Cheese Ravioli

Toasted Ravioli

11. RotiniRotini is a type of helix or

corkscrew shaped pasta, the name derives from the Italian word for “twists”

Rotini is most often made from refined flour.

They are often used in pasta salads with tomato-based sauces.

Rotini Pasta

Dishes Made From Rotini Pasta

Rotini Salad

Rotini Pepperoni

12. MacaroniMacaroni was brought to Italy by

Marco Polo in 1292.Macaroni is a variety of

moderately extended, machine-made, dry pasta made with durum wheat.

Macaroni noodles do not contain eggs, and are normally cut in short, hollow shapes.

Macaroni

Dishes Made From Macaroni PastaMacaroni With Cheese

Macaroni With Broccoli

13. CannelloniCannelloni are a cylindrical shaped

pasta.

It is generally served baked with a filling and covered by a sauce.

The stuffing may include cheese, spinach and meat.

The sauces typically used are tomato or béchamel sauce.

Cannelloni Pasta

Dishes Made From Cannelloni PastaCannelloni Bolognaise

Cannelloni Spinach

14. CencioniCencioni is a type of pasta and

the name derives from the Italian word for little rag

Cencioni are oval and petal-shaped, with a slight curve.

They are larger and flatter than orecchiette, with a more irregular shape and a rough texture to one side to help sauces cling better.

Cencioni Pasta

Dishes Made From Cencioni Pasta

Cencioni With Tomato Sauce

Cencioni With Minced Meat

AcknowledgementsGrains, Pasta’s & Pulses – Richard

Olney

Pasta & Rice – Angela Rahaniatis

Pasta - James Wright

THE END