compilation of pasta

8/12/2019 Compilation of Pasta

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Chapter1

Introduction

This is a learning tool compiled by the class of Western Cuisine Batch 2013-2014 under

the supervision of Prof. Glecy B. Calma and it is for Paete Science and Business College Inc.

(PSBC) student, especially for Bachelor of Science in Hotel and Restaurant Management

(BSHRM) and Associate in Hotel and Restaurant Management (AHRM) and will be only used

for educational purposes only.

This goal of Compilation about Pastais to serve as a learning tool for students who are in

need of information about Pasta without having to go online for a research. This will avoid

students who do not have their own computer, laptop or wireless gadget from the inconvenience

of going outside of school and renting Computer on Internet Rental Shops or Cafs.

Being a student of Paete Science and Business College Inc., we are concern about the

safety and convenience of researching and getting right information concerning a specific subjectof other student inside and outside of school because it affects the performance of the students.

Students will learn about Pasta. The compilation is equip with picture and different types

of pasta and some recipes in cooking different types of pasta.


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Chapter2

Pasta

Pastais a type ofnoodle and is astaple food of traditional Italian cuisine, with the first

reference dating to 1154 inSicily.It is also

commonly used to refer to the variety of

pasta dishes. Typically pasta is made from

unleavened dough of wheat flour mixed with water

and formed into sheets or various shapes,

then cooked and served in any number of dishes. It

can be made with flour from other cereals or grains,

and eggs may be used instead of water. Pastas may

be divided into two broad categories, dried (pasta

secca) and fresh (pasta fresca). Chicken eggs

frequently dominate as the source of the liquid

component in fresh pasta.

Most dried pasta is commercially produced

via an extrusion process. Fresh pasta was

traditionally produced by hand, sometimes with the

aid of simple machines, but today many varieties of

fresh pasta are also commercially produced by

large scale machines, and the products are widely

available in supermarkets.

Both dried and fresh pasta come in a

number of shapes and varieties, with 310 specific forms known variably by over 1300 names

having been recently documented. In Italy the names of specific pasta shapes or types often vary

with locale. For example the formcavatelliis known by 28 different names depending on region

and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and

sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine, both dried and fresh pastas are classically used in one of

three kinds of prepared dishes. Aspasta asciutta(or pastasciutta) cooked pasta is plated and

Pasta

Different types of pasta on display in a

shop window in Italy

Origin

Place of origin Italy

Details

Type Noodle

Main ingredient(s) Durum wheat,flour
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served with a complementary sauce or condiment. A second classification of pasta dishes

ispasta in brodoin which the pasta is part of a soup-type dish. A third category ispasta al

fornoin which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food

item. Some pasta dishes are served as a first course in Italy because the portion sizes are small

and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in

light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food

processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing

which type of pasta and sauce to serve together, there is a general rule that must be observed.

Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines

well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the

holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according totaste and texture, however traditionally the sauce should not be excessive as the pasta itself must

still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up

with a piece of bread.

Etymology

First attested in English in 1874, the word pasta comes from Italian pasta, in turn

from Latin pasta "dough, pastry cake", itself the latinisation of the Greek (pasta) "barley

porridge", in turn from (pastos), "sprinkled with salt, salted".

History

In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of

dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of

Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of

Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with

spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that

consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our

modern definition of either a fresh or dry pasta product, which only had similar basic ingredients

and perhaps the shape. The first concrete information concerning pasta products in Italy dates

from the 13th or 14th century.


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Making pasta; illustration

from the 15thcentury edition

ofTacuinum Sanitatis,a Latin

translation of

theArabicwork Taqwm al-

sihhabyIbn Butlan

Boy with Spaghetti by

Julius Moser, c. 1808.

Historians have noted several lexical milestones relevant to pasta, none of which changes

these basic characteristics. For example, the works of the 2nd century AD Greek

physician Galen mention itrion, homogeneous compounds made up of flour and

water. TheJerusalem Talmud records that itrium, a kind of boiled dough, was common

in Palestine from the 3rd to 5th centuries AD, A dictionary compiled by the 9th century Arab

physician and lexicographer Isho bar Alidefines itriyya, the Arabic cognate, as string-like shapes

made of semolina and dried before cooking. The geographical

text of Muhammad al-Idrisi, compiled for the Norman King of

Sicily Roger II in 1154 mentions itriyya manufactured and

exported from Norman Sicily:

"West of Termini there is a delightful settlement called

Trabia. Its ever-flowing streams propel a number of mills. Here

there are huge buildings in the countryside where they make

vast quantities of itriyya which is exported everywhere:to Calabria, to Muslim and Christian countries. Very many

shiploads are sent."

Itriyya gives rise to trie in Italian. signifying long strips

such as tagliatelle and trenette. One form of itriyya with a long

history is laganum (plural lagana), which in Latin refers to a

thin sheet of dough, and gives rise to Italian lasagna.

According to historians like Charles Perry, the Arabs adapted

noodles for long journeys in the 5th century, the first written record ofdry pasta. Durum wheat was introduced by Libyan Arabs during their

conquest of Sicily in the late 7thcentury. The dried pasta introduced was

being produced in great quantities in Palermo at that time.

In North Africa, a food similar to pasta, known as couscous, has

been eaten for centuries. However, it lacks the distinguishing malleable

nature of pasta, couscous being more akin to droplets of dough. At first,

dry pasta was a luxury item in Italy because of high labor costs; durum

wheat semolina had to be kneaded for a long time. Only after the industrial revolution in Naples,

when a mechanical die process allowed for large scale production of dry pasta, did it become

affordable and popular among the common people.

There is a legend of Marco Polo importing pasta from China which originated with

the Macaroni Journal, published by an association of food industries with the goal of promoting
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the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in

his Travels.

In the 14th and 15th centuries, dried pasta became popular for its easy storage. This

allowed people to store dried pasta in ships when exploring the New World. A century later,

pasta was present around the globe during the voyages of discovery. The invention of the first

tomato sauces dates back from the late 18th century: the first written record of pasta with tomato

sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco

Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid

sauce demanded the use of a fork.

History of Manufacturing

Pasta manufacturers were made since the 1600s across the coast of Sanremo. The

extrusion press produced large amounts of uniform pastas. The consistency of shapes and textureof the pasta manufactured by the extrusion press is believed to be superior to handmade pasta.

This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany.

By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and well-

known pasta manufacturers in the world.

Evolution

It is to be noted that the idea of using tomato sauce to give pasta its flavour was

revolutionary since it was originally eaten plain. It was eaten with the hands as only the wealthycould afford eating utensils. The consumption of pasta has changed over time; it was once a

small, simple item, but it is now often eaten in much larger portions and as part of complex,

sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing

popularity of this staple item.

In modern times

The art of pasta making and the devotion to the food as a whole has evolved since pasta

was first conceptualized. It is estimated that Italians eat over sixty pounds of pasta per person,per year, easily beating Americans, who eat about twenty pounds per person.Pasta is so

beloved in the nation of Italy that individual consumption exceeds the average production of

wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary

society pasta is ubiquitous, as individuals can find a variety of pasta in the local super markets.

With the worldwide demand for this staple food, pasta is now largely mass-produced in factories


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and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, the

product from Italy keeps to time-tested production methods that create a superior pasta.

Pasta was originally solely a part of Italian and European cuisine owing to its popularity

there. With an increase in popularity on a world-wide scale, pasta has crossed international

borders and is now a popular form of fast food and a staple in North America and elsewhere.

This is due to the great amount of Italian immigration into Canada and the United States around

the beginning of the 20th century. Similarly an immense immigration of Italians into South

Africa ensured that spaghetti and meatballs became an essential part of South African cuisine.

Ingredients

Since the time of Cato, basic pasta dough has been made mostly of wheat flour

or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in theNorth. Regionally other grains have been used, including those from barley, buckwheat, rye,

rice, quinoa and maize, as well as chestnut and chickpea flours. In modern times to meet the

demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum

wheat has become commercially significant. Grain flours may also be supplemented with cooked

potatoes.

Beyond hens' eggs and water, liquids have included duck eggs, milk or cream, olive or

walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to

the basic flour-liquid mixture may include vegetables purees such as spinach or tomato,

mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made

from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different

pasta forms.


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Comparison between different types

of long Italian pasta

Chapter3

List of Pasta

This is a list of pasta, and includes types of pasta from culinary traditions around the

world.

Some pasta varieties are uniquely regional

and not widely known; some types may have

different names in different languages, or

sometimes in the same language. For example, the

cut rotelle is also called ruote in Italy and "wagon

wheels" in the United States. Manufacturers and

cooks often invent new shapes of pasta; or may

invent new names for old shapes for marketing

reasons.

Italian pasta names often end with

the masculine plural suffixes -ini, -elli, -illi, -etti or

the feminine plurals -ine, -elle etc., all conveying

the sense of "little"; or with -oni, -one, meaning

"large". Many other suffixes like -otti ("largish")

and -acci ("rough", "badly made") may occur, too.

In Italian, all pasta type names are plural.

East Asian noodles originated in China and

spread into neighboring countries such as Korea (dangmyeon) and Japan (ramen) , for example,

are both of Chinese origin), as well as Southeast Asian countries such as Vietnam,

the Philippines, Thailand, and Cambodia.

The dough for East Asian noodles can be made from wheat, rice, buckwheat, or mung

bean starch. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to

give the noodles a different color or flavor. Arrowroot or tapioca starch are sometimes added to

the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.


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A. Long noodles

Long noodles may be made by extrusion or rolling and cutting.

Image Type Description Translation

BarbinaThin strands often coiled into

nestsLittle beards

Bigoli

Thick tubes, often made

of buckwheat or wholewheat

flour

Bucatini

A thick spaghetti-like pasta with

a hole running through the

center.

The name comes

from Italian: buco,

meaning "hole",

while bucato means

"pierced".

Capelli d'angeloA synonym of capellini, they are

coiled into nestsAngel hair

Capellini The thinnest type of long pastaLiterally "thin hair"

in Italian language

Cu mian -(Chinese)

Thick-cut noodles made

from wheat flour and water, it's a

type of Chinese

noodle commonly used in the

cuisines of northern China. Inaddition, it may also be found

in Hong Kong, as well as in

restaurants specializing in

northern Chinese cuisine in other

parts of China.

Literally "thicknoodles"
http://en.wikipedia.org/wiki/File:Thicknoodle.jpghttp://en.wikipedia.org/wiki/File:Capellini.jpghttp://en.wikipedia.org/wiki/File:Bucatinicloseup.JPGhttp://en.wikipedia.org/wiki/File:Bigoi_co_l'arna_(cropped).jpghttp://en.wikipedia.org/wiki/File:Thicknoodle.jpghttp://en.wikipedia.org/wiki/File:Capellini.jpghttp://en.wikipedia.org/wiki/File:Bucatinicloseup.JPGhttp://en.wikipedia.org/wiki/File:Bigoi_co_l'arna_(cropped).jpghttp://en.wikipedia.org/wiki/File:Thicknoodle.jpghttp://en.wikipedia.org/wiki/File:Capellini.jpghttp://en.wikipedia.org/wiki/File:Bucatinicloseup.JPGhttp://en.wikipedia.org/wiki/File:Bigoi_co_l'arna_(cropped).jpghttp://en.wikipedia.org/wiki/File:Thicknoodle.jpghttp://en.wikipedia.org/wiki/File:Capellini.jpghttp://en.wikipedia.org/wiki/File:Bucatinicloseup.JPGhttp://en.wikipedia.org/wiki/File:Bigoi_co_l'arna_(cropped).jpg


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Fedelini A very thin spahgetti. Little faithful ones

Fusilli

Long, thick, corkscrew shaped

pasta that may be solid or

hollow. Hollow fusilli are also

called fusilli bucati. Pictured is

fusilli in a pesto sauce.

The

word fusilli presumably

comes from fuso, as

traditionally it is

"spun" by pressing and

rolling a small rod over

each thin strips of pasta

to wind them around it

in a corkscrew shape,

much like a modern

Turkish spindle. Longrifles.

Fusilli bucatiLong coiled tubes that are

hollow.Holed rifles

MatricianiSimilar to perciatelli, but folded

over rather than hollowed out

Pellizzoni Thick spaghetti Medium twines

Perciatelli Identical to bucatini.From perciare "to

hollow"
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Pici

Very thick, long, hand rolled

pasta. It originates in

the province of

Siena in Tuscany; in

the Montalcino area it is also

referred to as pinci.

Soba -

(Japanese)

Thin cut Japanese noodles made

from buckwheat. Soba noodles

are served either chilled with a

dipping sauce, or in hot broth as

a noodle soup. It takes three

months for buckwheat to be

ready for harvest, so it can be

harvested four times a year,

mainly in spring, summer, and

autumn.

Spaghetti

A long, thin,

cylindrical pasta of Italian origin.Spaghetti is made

of semolina or flour and water.

"Little

strings." Spaghetti is

the plural form of the

Italian word spaghetto,

which is a diminutive

ofspago, meaning "thin

string" or "twine".

Spaghettini Thin spaghetti Small little twines
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SpaghettoniA spaghetti that is extra thick or

extra long.

Udon -

(Japanese)

Thick-cut noodles made

from wheat flour. Udon is

usually served hot as noodle

soup in its simplest form as kake

udon, in a mildly flavoured broth

called kakejiru which is made

of dashi,soy sauce (shyu),

and mirin. The flavor of broth

and topping vary from region to

region.

Vermicelli

A traditional pasta round that is

thicker than spaghetti. (refers in

U.S. to a style thinner thanspaghetti)

Worms

Vermicelloni Thick vermicelli Large little worms

Ziti

Long, narrow hose-like tubes

sized smaller than rigatoni but

larger than mezzani. The

addition of the word rigati (e.g.

ziti rigati) denotes lines or ridges

on the pasta's surface.

Zito is Italian for

"bridegroom." (Ziti is

plural).

Zitoni Wider version of Ziti Large ziti
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B. Ribbon-cut noodles

Ribbon style noodles are often rolled flat and then cut. This can be done by hand or

mechanically.


BavetteNarrower version of

tagliatelleLittle drip-thread

Bavettine Narrower version ofbavette

Bingbing

noodles -

(Chinese)

Very wide ribbon cut rice

noodles

CirioleThicker version of

chitarra

FettuceWider version of

fettuccineLittle slices

Fettuccine

Ribbon of pasta

approximately 6.5

millimeters wide

Little slices

FettucelleNarrower version of

fettuccineLittle slices

Lagane Wide noodles
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LasagneVery wide noodles that

often have fluted edgesCooking pot

LasagnetteNarrower version

of lasagneLittle lasagne

LasagnotteLonger version of

lasagneBigger lasagne

LinguettineNarrower version of

linguineLittle tongues

Linguine Flattened spaghetti Little tongues

Mafalde Short rectangular ribbonsNamed in honor of Princess

Mafalda of Savoy

MafaldineLong ribbons with ruffled

sidesLittle mafalde

Pappardelle Thick flat ribbon

Pillus Very thin ribbons
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Pizzoccheri

A type of

short tagliatelle, a flatribbon pasta, made with

80% buckwheat flour and

20% wheat flour.

SagnarelliRectangular ribbons with

fluted edges

Scialatelli or

scilatielli

Homemade

long spaghetti with atwisted long spiral

Shahe fen -

(Chinese)Ribbon cut rice noodles

Sen yai (Thai),

kwetiau (Indonesian)

Spaghetti alla

chitarra

Similar to spaghetti,

except square rather than

round, and made of egg

in addition to flour

Named after the guitar-like

device used to cut the pasta,which has a wooden frame

strung with metal wires, sheets

of pasta are pressed down onto

the device, and then the wires

are "strummed" so the slivers of

pasta fall through.
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Stringozzi Similar to shoelaces Shoestring-like

Tagliatelle

Ribbon, generally

narrower than fettuccine

From the Italian tagliare,

meaning "to cut"

TaglieriniThinner version

of tagliatelle

From the Italian tagliare,

meaning "to cut"

TrenetteThin ribbon ridged on

one side

TripolineThick ribbon ridged on

one side
http://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpghttp://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpghttp://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpg


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C. Short-cut extruded pasta


Calamarata Wide ring shaped pasta Squid-like

Calamaretti Little squids

Cannelloni

Large stuffable cylindrical (tube)

pasta, generally served baked with

a filling and covered by a sauce.

(Italian: Large reeds)

Cavatappi Corkscrew-shaped macaroni Corkscrews

Cellentani See Cavatappi

Chifferi Short and wide macaroni

Ditalini Short tubes Small thimbles

Elicoidali

Slightly ribbed tube pasta, the ribs

are corked as opposed to those on

rigatoni

Helicoidal ones

Fagioloni Short narrow tube Large beans
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Fideu Short and thin tubes

Fideu is not really a type

of pasta but is a Spanish

dish similar to paella but

made with pasta instead

of rice.

GarganelliEgg pasta in a square shape rolled

into a tube

GemelliA single S-shaped strand of pasta

twisted in a loose spiral

The name derives from

the Italian for twins.

Gomiti Bent tubes Elbows

Maccheroncelli

Hollow tube-shaped pasta that is

slightly smaller than a pencil in

thickness.

Small maccheroni

Maltagliati

A short and wide egg pasta with

irregular or diagonally cut ends, it

is available throughout Italy and is

prominent in some regional Italian

cuisines.

Roughly cut

Manicotti Large stuffable ridged tubes

Marziani Short spirals

Martians (refers to the

antennae of cartoon

martians)
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Mezzani pasta Short curved tube Half-size ones

Mezze penne Short version of penne Half-pens

Mezzi

bombardoniWide short tubes Half bombards

Mostaccioli

Similar to penne but without

ridges. Also called penne lisce or

"smooth penne"

Moustache-like things

Paccheri

Large tube pasta that may be

prepared with a sauce atop them or

stuffed with ingredients.

"Slaps." The name hasbeen ascribed to a

slapping sound they may

make when eaten.

Pasta al ceppoA sheet pasta that is similar in

shape to a cinnamon stick.Log-type pasta

PenneMedium length tubes with ridges,

cut diagonally at both ends Pens (after a quill pen)

Penne rigate Penne with ridged sides Lined pens

Penne lisce Penne with smooth sides Smooth pens

Penne zita Wider version of penne

Pennette Short thin version of penne Little pens

Pennoni A wider and thicker version of

penne. It is a tube pasta with aPennants[4]
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diaganol cut on both ends.

Rigatoncini Smaller version of rigatoni Small large lined ones

Rigatoni

Medium-Large tube with square-

cut ends, sometimes slightly

curved

Large lined ones

RotiniRelated to fusilli, but has a tighter

helix, i.e. with a smaller pitch

Helix- or corkscrew-

shaped pasta

Sagne

'ncannulate

Long tube formed of twisted

ribbon

Spirali A tube which spirals round Spirals

Spiralini More tightly-coiled fusilli Little spirals

Trenne Penne shaped as a triangle

Trennette Smaller version of trenne

Tortiglioni Narrower rigatoni Spirals

Tuffoli Ridged rigatoni
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D. Decorative shapes


CampanelleFlattened bell-shaped pasta with a

frilly edge on one endLittle bells

CapuntiShort convex ovals resembling an

open empty pea pod

Casarecce Short lengths rolled into a S shapeFrom casereccio meaning

homemade

Cavatelli Short, solid lengths

From the

verb cavare meaning to

hollow

CencioniPetal shaped, slightly curved with

rough convex sideLarge rags

Conchiglie Seashell shaped Shells

Conchiglioni Large, stuffable seashell shaped Large shells
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Corzetti Flat figure-eight stamped

Creste di galli Short, curved and ruffled Cock's comb

CroxettiFlat coin-shaped discs stamped

with coats of armsLittle crosses

Farfalle Bow tie or butterfly shaped "Butterflies"

Farfalloni Larger bow ties Large butterflies

Fiorentine Grooved cut tubes Florentine
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Fiori Shaped like a flower Flowers

Foglie d'ulivo Shaped like an olive leaf Olive leaves

Gigli Cone or flower shaped Lilies

Gramigna Short curled lengths of pastaInfesting weed, esp. scutch-

grass

Lanterne Curved ridges Lanterns

Lumache Snailshell-shaped pieces Snails

Lumaconi Large snailshell-shaped pieces Large snails

Maltagliati Flat roughly cut triangles Badly cut
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Mandala

Designed by Philippe Starck in

1987 for French pasta makerPanzani, intended to compensate

for overcooking.

A reference to mandalas.

Marille

Designed by Giorgetto

Giugiaro in 1983 - like a rolling

ocean wave in cross-section with

internal rugosities, but

unsuccessful and no longerproduced.

From mare, meaning "sea"

Orecchiette Bowl- or ear-shaped pasta Little ears

PipeVery similar to Lumaconi but has

lines running the length of it.Smoking pipes

Quadrefiore Square with rippled edgesFrom quadro ("square")

and fiore ("flower")

Radiatori

Shaped like radiators, they were

created in the 1960s, by an

industrial designer. They are

often used in similar dishes

as rotelle or fusilli, because their

shape works well with thicker

sauces.

Radiator
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RiccioliniShort wide noodles with a 90-

degree twistLittle curls

Ricciutelle Short spiralled noodles Little curls

Rotelle Wagon wheel-shaped pasta Little wheels

Rotini

2-edged spiral, tightly wound,

some vendors and brands are 3-

edged and sold as rotini

SorpreseBell shaped pasta with a crease on

one side and has a ruffled edgeSurprise

Sorprese Lisce

Bell shaped pasta with a crease on

one side and has a ruffled edge (A

larger version of Sorprese)

Smooth surprise

Strozzapreti Rolled across their widthPriest-chokers or priest-

stranglers
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Torchio Torch shaped Winepress

Trofie Thin twisted pasta
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E. Minute pasta

These are small types of pasta.


Acini di pepe Bead-like pasta Peppercorns

AlfabetoPasta shaped as letters of

the alphabetAlphabet

AnelliSmall rings of pasta (not to be

confused with Calamaretti)Rings

Anellini Smaller version of anelli Little rings

Couscous

Grain-like pasta, most common

in North Africa and Europe

(especially France), increasingly

common in Asia and North

America

Conchigliette Small shell-shaped pasta Little shells

Corallini Small short tubes of pasta Little corals
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Ditali Small short tubes Thimbles

Ditalini Smaller versions of ditali Little thimbles

Egg barley

Farfalline Small bow tie-shaped pasta

Little butterflies ("bow

tie" in Italian

is cravatta a farfalla,

"butterfly tie")

FideosPasta prepared with eggs, flour

and water.

FiliniSmaller version of fideos, about

1215 mm long before cookingLittle threads.

Fregula Bead-like pasta from Sardinia Little fragments

Funghini Small mushroom-shaped pasta Little mushrooms
http://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpg


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Grattini

Small granular, irregular shaped

pasta (smaller version then

Grattoni)

Little Grains

GrattoniLarge granular, irregular shaped

pastaGrains

Israeli couscous(Ptitim)

Wheat-based baked pasta

MidollineFlat teardrop shaped pasta

(similar to Orzo but wider)

Occhi di pernice Very small rings of pasta Partridge's eyes

Orzo (also, risoni) Rice shaped pasta Barley
http://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpg


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Seme di melone Small seed-shaped pasta Melon seeds

Stelle Small star-shaped pasta Stars

Stelline Smaller version of stelle Little stars

StortiniSmaller version of elbow

macaroniLittle crooked ones
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F. Stuffed pasta


Agnolotti

Semicircular pockets;

can be stuffed with

ricotta or mix of cheese

and meats or pureed

vegetables

Diminutive of old word for "angel";

this was Giotto's nickname.

Cannelloni

Rolls of pasta with

various fillings, usuallycooked in an oven Big little canes

Cappelletti

Square of dough, filled

with minced meat, and

closed to form a triangle

Little caps

Casoncelli orcasonsi

A stuffed pasta typical of

Lombardy, with various

fillings

Possibly from casa "house"

Casunziei

A stuffed pasta typical of

the Veneto area, with

various fillings

From casa house

Fagottini

A 'purse' or bundle of

pasta, made from a round

of dough gathered into a

ball-shaped bundle, often

stuffed with ricotta and

fresh pear

Little cloth bundles
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Maultasche

A pasta stuffed with meat

and spinach common in

southern Germany

Mouth pocket

MezzeluneSemicircular pockets;

about 2.5 in. diameterHalf-moons

Occhi di lupoA large, penne-shaped

pasta that is stuffedRibbed wolf eyes

Pelmeni

Russian dumplings (of

Tatar origin) consisting

of a filling wrapped in

thin, unleavened dough

Derived from pel'nyan' ()

literally "ear bread" in the native

Finno-Ugric Komi, Udmurt, and

Mansi languages

Pierogi

Slavic dumplings of

unleavened doughstuffed with varying

ingredients

Difficult to trace: the specific name

pierogi, with its proto-Slavic root

"pir" (festivity) and its various

cognates in the West and East Slavic

languages, shows the name's common

Slavic origins, predating the modern

nation states and their standardized

languages, although in most of these

languages the word means pie

Ravioli

Square. About 3x3 cm,

stuffed with cheese,

ground meat, pureed

vegetables, or mixturesthereof

Possibly from rapa, "turnip"

Sacchettini

Round, similar to

fagottini, but also may

use ravioli stuffing. A

small square of pasta

Little sacks
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brought around the

stuffing and twisted.

Sacchettoni Large little sacks

Tortellini

Ring-shaped, stuffed

with a mixture of meat

and cheese

Little pies

Tortelloni

Round or rectangular,

similar to ravioli,usually

stuffed with a mixture of

cheese and vegetables

(The termtortelloni is

also used for a larger

variety of tortellini)

Large little pies
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G. Irregular shapes


Cappelli

del pretePriest's hats

Gnocchi

Thick, soft dumplings that may be

made from semolina, ordinary wheat

flour, flour and egg, flour, egg, and

cheese, potato, breadcrumbs, or similar

ingredients.

Lumps; may derive

from nocchio, a knot in the

wood, or

from nocca (knuckle), or

from gnocco (dumpling).

Passatelli

Formed of bread crumbs, eggs,

grated Parmesan cheese, lemon,

and nutmeg, and cooked in

chicken broth. It is typically found

in Pesaro e Urbino (northern Marche)

and other regions of northern Italy such

as Emilia Romagna

Sptzle

German egg pasta that is either round

in shape, or completely irregular (when

hand made)

Means "little sparrow"in Swabian German.
http://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpghttp://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpghttp://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpg


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Chapter4

ITALIAN-STYLE PASTA RECIPES

Classic Italian LasagnaRecipe courtesy Giada De Laurentiis

Total Time: 1 hr 15 min

Prep: 30 min | Inactive Prep: -- | Cook: 45 min

Level: Intermediate

Yield: 6 servings

INGREDIENTS

BECHAMEL SAUCE:

5 tablespoons unsalted butter, plus 2 tablespoons for

the lasagna

1/2 cup all-purpose flour

4 cups whole milk at room temperature

Pinch freshly grated nutmeg

1 1/2 cups tomato sauce, recipe follows

Salt and white pepper

1/4 cup extra-virgin olive oil

1 pound ground chuck beef

Salt and pepper

1 1/2 pounds ricotta cheese3 large eggs

1 pound lasagna sheets, cooked al dente

2 packages (10 ounces each) frozen chopped

spinach, thawed and squeezed dry

3 cups shredded mozzarella

1/4 cup freshly grated Parmesan

SIMPLE TOMATO SAUCE:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

2 (32-ounce) cans crushed tomatoes

2 dried bay leaves

4 tablespoons unsalted butter, optional


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DIRECTIONS

Preheat oven to 375 degrees F.

Bechamel sauce:

In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, addthe flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent

any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick,

smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden

spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for

seasoning. Set aside and allow to cool completely.

In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt

and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain

any excess fat. Set aside and allow to cool completely.

In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets

side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and

then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top.

Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange

the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut

the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack

of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake forabout 15 minutes.

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute

until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper.

Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer

uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still

tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with

remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic

bags. This will freeze up to 6 months.


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Fettuccine con Carciofi: Fettuccine with ArtichokesRecipe courtesy David Rocco

Total Time: 50 min

Prep: 20 min | Inactive Prep: -- | Cook: 30 minLevel: Easy

Yield: 4 servings

INGREDIENTS

4 artichokes

1 lemon, halved

1 pound/450 g fettuccine pasta

4 tablespoons/60 ml extra-virgin olive oil

2 cloves garlic, chopped

2 dried chile peppers, crushed, optional20 cherry tomatoes, halved

I cup/240 ml white wine

1 (25-ounce/750 ml) jar tomato puree

6 fresh mint leaves, chopped

Salt

2 tablespoons/30 ml unsalted butter

Generous sprinkle freshly grated Parmigiano cheese

DIRECTIONS

Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow centre.

Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each

artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all

the cleaned artichokes in to prevent them from browning.

Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together.

Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the

artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and

wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allowto simmer for approximately 15 minutes.

About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving

approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the

butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve

immediately.


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Totani E Tubetti: Squid and Tubetti PastaRecipe courtesy David Rocco

Total Time: 50 min

Prep: 30 min | Inactive Prep: -- | Cook: 20 minLevel: Intermediate

Yield: 4 servings

INGREDIENTS

4 tablespoons extra-virgin olive oil

1 small red onion, finely chopped

1 chili pepper, chopped

1/2 pound totani (flying squid)*, cleaned, cut into

strips

8 cherry tomatoes1 pound tubetti pasta

Small bunch fresh Italian parsley, finely chopped

1/2 clove garlic, finely chopped

DIRECTIONS

*Can be substituted with squid

In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper,

and let cook together until soft. Add the totani, and let cook for about a minute on medium heat,

stirring continuously to avoid sticking.

Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid

a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season

with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes.

Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the

pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta

water, and cook for a few more seconds allowing all the flavors to come together.

Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir

well and serve immediately.


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Gorgonzola and Porcini Mushroom RisottoRecipe courtesy Giada De Laurentiis, 2008

Total Time: 1 hr

Prep: 5 min | Inactive Prep: 30 min |Cook: 25 min

Level: Intermediate

Yield: 4 to 6 servings

INGREDIENTS

4 cups low-sodium chicken stock

1 1/2 ounces dried porcini mushrooms

3 tablespoons butter

1 medium onion, diced

1 1/2 cups Arborio rice1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup (3 ounces) Gorgonzola, crumbled

1/4 cup chopped fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini

mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are

tender. Using a slotted spoon, remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the

onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add

the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost

evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely

absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, andallowing each addition to be absorbed, until the rice is tender to the bite and the mixture is

creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan,

Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.


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Baked Ziti with Spinach and VealRecipe courtesy Rachael Ray

Total Time: 1 hr 40 min

Prep: 15 min | Inactive Prep: 45 min | Cook: 40 min

Level: EasyYield: 4 to 6 servings

INGREDIENTS

2 bundles farm spinach, trimmed, washed and dried, chopped

Salt

2 tablespoons extra-virgin olive oil

1 pound ground veal

1 small carrot, peeled and finely chopped

2 large shallots or 1 medium onion, finely chopped

3 to 4 large cloves garlic, finely chopped

2 tablespoons very thinly sliced fresh sage (a small handful of leaves)

Freshly ground black pepper

1 cup dry white wine or chicken stock-in-a-box

1 pound ziti, whole wheat pasta or whole grain ziti


3 rounded tablespoons flour

2 1/2 cups milk

Freshly grated nutmeg, to your taste

About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese)

About 3/4 cup grated Parmigiano-Reggiano

DIRECTIONS

Bring a large pot of water to boil for pasta.

In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and

lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little

pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat

down a bit to simmer gently.

Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.

In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in

the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has

thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.

Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce.

Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.

Preheat the oven to 375 degrees F.

Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45

minutes if reheating, 15 to 20 minutes, if not.


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Pasta with Beans and MusselsRecipe courtesy Mark Bittman

Total Time: 25 min


Yield: 4 servings

INGREDIENTS

3 pounds mussels, well washed

Salt and freshly ground black pepper

8 ounces rigatoni or other cut pasta

2 tablespoons extra-virgin olive oil, plus more for

drizzling

2 cloves garlic, peeled and smashed1/4 teaspoon red chile flakes, or to taste

1 cup cooked cannellini or borlotti beans, drained

2 tablespoons dry white wine

1 cup chopped fresh parsley

DIRECTIONS

Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the

mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam

escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and

shuck, reserving cooking liquid. When liquid has cooled, strain it.

Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2

minutes short of where you would usually cook it), drain and set aside.

Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1

minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine.

Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.

Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add moreliquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like,

sprinkle with parsley and serve.


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42

Shrimp Scampi with LinguiniRecipe courtesy Tyler Florence

Total Time: 40 min


Yield: 4 to 6 servings

INGREDIENTS

1 pound linguini


4 tablespoons extra-virgin olive oil, plus more for

drizzling

2 shallots, finely diced

2 cloves garlic, mincedPinch red pepper flakes, optional

1 pound shrimp, peeled and deveined

Kosher salt and freshly ground black pepper

1/2 cup dry white wine

Juice of 1 lemon

1/4 cup finely chopped parsley leaves

DIRECTIONS

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a

couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When

the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.

Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-

high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are

translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan

and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set

aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter

and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with theparsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive

oil and serve immediately.


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43

Tagliolini con Tartufo: Tagliolini with TrufflesRecipe courtesy David Rocco

Total Time: 15 min


Yield: 4 servings

INGREDIENTS

1 pound fresh tagliolini pasta


2 tablespoons freshly grated Parmigiano Reggiano

cheese

Freshly grated truffles and truffle shavings

DIRECTIONS

In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the

pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.

Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the

pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles

and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a

warm plate and add a sprinkle of truffle shavings.


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44

Prosciutto and BeansMakes: 6 to 8 servings

Start to Finish 30 mins

Ingredients119 ounce cancannellini (white kidney) beans, rinsed and

drained

2cups grape or cherry tomatoes, halved

4ounces thinly sliced prosciutto, cut into bite-size pieces

1/2cup shredded Pecorino Toscano, Pecorino Romano, or

Parmesan cheese (2 ounces)

Herbed Garlic Butter

1/2cup chicken broth, heated

3cups loosely packed arugula or watercress leaves, coarsely torn

3tablespoons snipped fresh chivesSalt and freshly ground black pepper

12 - 16ounces dried pasta, cooked and drained

Directions

1.In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic

Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are

softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and

pepper.

2.Add bean mixture to hot cooked pasta; toss gently to combine.


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45

Mushroom Ravioli FillingMakes: 6 servingsYield: about 1 cup filling

Prep 20 minsStand 15 mins

Ingredients1/2ounce dried porcini mushrooms

4ounces fresh mushrooms, finely chopped

1tablespoon olive oil

1tablespoon snipped fresh Italian (flat-leaf) parsley

1clove garlic, minced

1/4teaspoon salt

1/8teaspoon ground black pepper

1egg yolk, lightly beaten

1/2cup ricotta cheese

Directions

1.Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain,

discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.

2.Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about

5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir

for 1 minute. Remove from heat. Sprinkle with salt and pepper.

3.In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill

until needed.


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46

Chicken and Gorgonzola CheeseMakes: 6 to 8 servings


Ingredients1 1/2pounds skinless, boneless chicken breast halves, cut

crosswise into 1/2-inch slices

1/2teaspoon salt

1/2teaspoon freshly ground black pepper

3tablespoons olive oil

8ounces stemmed fresh cremini, shiitake, and/or button

mushrooms, sliced

2cups whipping cream

1cup crumbled Gorgonzola cheese (4 ounces)

2/3cup grated Parmesan cheese1/4cup snipped fresh Italian (flat-leaf) parsley

12 - 16ounces dried pasta, cooked and drained

Directions

1.Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

2.In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the

chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil

and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and

mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated,

stirring occasionally.

3.Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered,

for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4

teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until

cheeses are melted.

4.Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked

pasta; toss gently to combine.


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47

Easy Chicken TetrazziniMakes: 8 servings

Prep 20 minsCook 5 hrs to 6 hrs (low) or 2.5-3 hours

(high)

Ingredients

2 1/2pounds skinless, boneless chicken breast halves

and/or thighs, cut into 1-inch pieces

24 1/2ounce jars (drained weight)sliced mushrooms,

drained

116 ounce jarAlfredo pasta sauce

1/4cup chicken broth or water

2tablespoons dry sherry (optional)

1/4teaspoon ground black pepper

1/4teaspoon ground nutmeg10ounces dried spaghetti or linguine

2/3cup grated Parmesan cheese (3 ounces)

3/4cup thinly sliced green onion (6)

Toasted French bread slices (optional)

Directions

1.In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir

together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture

in cooker.

2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3.Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into

chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with

green onion. If desired, serve with toasted French bread slices. Makes 8 servings.


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Fettuccine AlfredoMakes: 4 servingsServing size: 1 1/4 cups


Ingredients8ounces dried fettuccine

2tablespoons butter

1cup whipping cream

1/2teaspoon salt

1/8teaspoon freshly ground black pepper

1/2cup freshly grated Parmesan cheese

Grated or finely shredded Parmesan cheese (optional)

Directions

1.Cook fettuccine according to package directions.2.Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling.

Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from

heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss

compilation of pasta

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