published by hodder education © 2010 d foskett, j campbell and p paskins pasta

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins

Pasta


Types of pasta

• Four main types of pasta:• durum wheat• egg• semolina• wholewheat.

• Made from a dough of flour with the addition of water, olive oil or egg, depending on the type of pasta required.

• Sometimes flavoured and coloured with spinach or tomato.


Fresh and dried pasta• Fresh pasta is increasingly available ready-

made in a variety of shapes from suppliers, or can be made using a pasta machine.

• Dried pasta is available in at least 56 different shapes (each named), with new shapes appearing all the time.

• Dried pasta is convenient and keeps for up to two years if stored correctly (by following instructions on the packaging).


Storage of fresh pasta

• Fresh pasta can be kept for up to four weeks if correctly stored below 4°C, or it can be frozen.

• If fresh pasta is made with eggs, the freshness of the eggs will affect the shelf-life of the pasta.

• Fresh pasta can be dried and kept in a cool, dry place for one month.


Food value

• Durum wheat is 15% protein, which makes it a good protein source for vegetarians (better than rice or potatoes).

• Pasta contains carbohydrate in the form of starch, which gives the body energy.

• Eating more pasta is in line with the recommendation to ‘eat more starchy carbohydrates’.

• For added dietary fibre choose wholewheat varieties.

• Some gluten-free varieties of pasta are now available for those with a gluten allergy or intolerance.


Pasta dishes

• Traditionally cooked al dente, meaning ‘firm to the bite’.

• Pasta can be served with a range of sauces, including tomato, cream, butter, béchamel, olive oil, garlic, pesto and soft white or blue cheese.

• Pasta can also be used to make a variety of salads.

published by hodder education © 2010 d foskett, j campbell and p paskins pasta

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