Q2W2 - Pasta

Question 1

a dish originally from Italy consisting of dough made from durum wheat and water, extruded or stamped into various shapes and typically cooked in boiling water

Answer 1

Pasta

Question 2

Key Ingredients of Pasta

Answer 2

Flour
Salt
Eggs
Water
Oil

Question 3

Types of Pasta

Answer 3

Ribbons
Long Pasta
Stuffed Pasta
Special forms
Colored Pasta

Question 4

Long Pasta

Answer 4

Capelli D’ Angelo
Spaghetti
Capellini
Linguine
Bucatini
Bucatoni
Fusili Lunghi

Question 5

This very fine noodle, also known as angel hair pasta, is excellent with soup or butter sauces.

Answer 5

Capelli D’ Angelo

Question 6

Arguably, the most famous of all pasta forms. It has round strands that are excellent with various sauces.

Answer 6

Spaghetti

Question 7

This is a thinner version of spaghetti. Its delicate shape makes it perfect with light and spicy sauces such as tomato, fish, and oil-based sauces.

Answer 7

Capellini

Question 8

This is thin, slightly flattened pasta that looks like a tongue, thus its name. It is often served with oil, butter, and thin sauces.

Answer 8

Linguine

Question 9

This thin, hollow pasta tube goes well with vegetable and cheese sauces, pesto, and pancetta.

Answer 9

Bucatini

Question 10

This is the slightly fatter version of bucatini. As with bucatini, this is ideal with robust sauces.

Answer 10

Bucatoni

Question 11

This long coil-snapped pasta is suited to chunky sauces. They are a classic match with Neapolitan ragu and can be used in baked pasta dishes.

Answer 11

Fusili Lunghi

Question 12

Ribbon Pasta

Answer 12

Tagliatelle
Fettuccini
Pappardelle
Tagliolini

Question 13

This is also known as trenette and is suited to medium heavy and rich sauces.

Answer 13

Fettuccini

Question 14

This is slightly wider than fettuccine and it is the classic partner of the bolognese sauce. It can also be combined with rich, hearty sauces.

Answer 14

Tagliatelle

Question 15

These are very wide ribbons, also called larghissime, which could either be straight-edged or saw-edged.

Answer 15

Pappardelle

Question 16

Perhaps one of the thinner ribbons, it is usually served with sauce or broth.

Answer 16

Tagliolini

Question 17

Tube Pasta

Answer 17

Penne
Cavatappi
Rigatoni
Maccheroni

Question 18

This means pen, which this pasta resembles because it is quill-like in shape. It may be smooth (lisce) or ridged (rigate) and is available in various sizes. The ridges and cavities of this type of pasta make it a perfect vehicle for cream and meat sauce.

Answer 18

Penne

Question 19

These corkscrews, which are a larger version of the fusilli, go well with a variety of sauces that cling to the pasta’s ridges and holes.

Answer 19

Cavatappi

Question 20

This refers to a variety of tubular pastas. They can be served with medium and hearty sauces or in soups.

Answer 20

Maccheroni (macaroni/maccaroni)

Question 21

These are large, grooved tubes, which go well with meat sauces, fresh tomato sauces, and vegetable sauces.

Answer 21

Rigatoni

Question 22

Special Forms of Pasta

Answer 22

Farfalle
Conchiglie
Orecchiette
Fusilli corti
Route de carro

Question 23

These are flat rectangular noodles that are pinched in the center to form bowties. It is excellent with oil-based sauces, butter sauces, cheese sauces, and tomato-based sauces that are trapped within the folds.

Answer 23

Farfalle

Question 24

Ridged shells that are available in a variety of sizes, with the smallest ones used in soups, the middle-sized ones with sauces, and the largest ones stuffed. These are suited to tomato, meat, and butter sauces.

Answer 24

Conchiglie

Question 25

So-called because they resemble little ears, it is traditionally hand-made from eggless pasta dough. It is usually served with vegetable sauces, thick sauces, soups, and ragu.

Answer 25

Orecchiette

Question 26

Short springs that are perfect with chunky sauces and vegetable sauces that wrap around their shape.

Answer 26

Fusilli corti

Question 27

Cartwheels, which originate from Sicily, are a good match with vegetable sauces, meat, and cheese sauces that are trapped within their spokes.

Answer 27

Route de carro

Question 28

Stuffed Pasta

Answer 28

Lasagne
Raviolini
Tortelli
Tortellini
Cannelloni

Question 29

Long pasta sheets, which are prepared by layering them with meat or vegetable filling and baking them.

Answer 29

Lasagne

Question 30

Also known as Agnolotti, these are usually meat-filled but may also be stuffed with other types of fillings.

Answer 30

Raviolini

Question 31

Square pasta pillows usually stuffed with a spinach ricotta mixture and served with a simple buttered tomato sauce.

Answer 31

Tortelli

Question 32

Stuffed little pasta rings that contain meat or cheese and are usually served with cream sauces or with broth.

Answer 32

Tortellini

Question 33

Different kinds of fillings can be spread on these rectangular pasta sheets. They are then rolled up and baked.

Answer 33

Cannelloni

Question 34

Ingredients and their proportions when cooking pasta

Answer 34

3 liters water, 1 tsp salt, 250 grams pasta

Question 35

Adding this is not advisable since this hinders the sauce from clinging to the pasta.

Answer 35

Oil

Question 36

Regular Pasta cooking time

Answer 36

10 minutes

Question 37

Fresh Pasta cooking time

Answer 37

3 minutes

Question 38

How do you store dried pasta?

Answer 38

Tightly wrapped and stored in a cool, dry place.

Question 39

How do you store fresh pasta?

Answer 39

Kept in the refrigerator until the expiration or used-by date.

Question 40

How do you store cooked pasta?

Answer 40

Will keep for 2 to 3 days in the refrigerator and is easily reheated in the microwave oven under vented plastic wrap or by placing it in a pot of boiling water for half a minute.

Question 41

Health Benefits of Pasta

Answer 41

Low Sodium
Cholesterol Free
Sustained Energy
Balanced Diet
Folic Acid