Q2W2 - Pasta Flashcards
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
Pasta
Key Ingredients of Pasta
Flour
Salt
Eggs
Water
Oil
Types of Pasta
Ribbons
Long Pasta
Stuffed Pasta
Special forms
Colored Pasta
Long Pasta
Capelli D’ Angelo
Spaghetti
Capellini
Linguine
Bucatini
Bucatoni
Fusili Lunghi
This very fine noodle, also known as angel hair pasta, is excellent with soup or butter sauces.
Capelli D’ Angelo
Arguably, the most famous of all pasta forms. It has round strands that are excellent with various sauces.
Spaghetti
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.
Capellini
This is thin, slightly flattened pasta that looks like a tongue, thus its name. It is often served with oil, butter, and thin sauces.
Linguine
This thin, hollow pasta tube goes well with vegetable and cheese sauces, pesto, and pancetta.
Bucatini
This is the slightly fatter version of bucatini. As with bucatini, this is ideal with robust sauces.
Bucatoni
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.
Fusili Lunghi
Ribbon Pasta
Tagliatelle
Fettuccini
Pappardelle
Tagliolini
This is also known as trenette and is suited to medium heavy and rich sauces.
Fettuccini
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.
Tagliatelle
These are very wide ribbons, also called larghissime, which could either be straight-edged or saw-edged.
Pappardelle
Perhaps one of the thinner ribbons, it is usually served with sauce or broth.
Tagliolini
Tube Pasta
Penne
Cavatappi
Rigatoni
Maccheroni
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.
Penne
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.
Cavatappi
This refers to a variety of tubular pastas. They can be served with medium and hearty sauces or in soups.
Maccheroni (macaroni/maccaroni)
These are large, grooved tubes, which go well with meat sauces, fresh tomato sauces, and vegetable sauces.
Rigatoni
Special Forms of Pasta
Farfalle
Conchiglie
Orecchiette
Fusilli corti
Route de carro
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.
Farfalle
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.
Conchiglie
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.
Orecchiette
Short springs that are perfect with chunky sauces and vegetable sauces that wrap around their shape.
Fusilli corti
Cartwheels, which originate from Sicily, are a good match with vegetable sauces, meat, and cheese sauces that are trapped within their spokes.
Route de carro
Stuffed Pasta
Lasagne
Raviolini
Tortelli
Tortellini
Cannelloni
Long pasta sheets, which are prepared by layering them with meat or vegetable filling and baking them.
Lasagne
Also known as Agnolotti, these are usually meat-filled but may also be stuffed with other types of fillings.
Raviolini
Square pasta pillows usually stuffed with a spinach ricotta mixture and served with a simple buttered tomato sauce.
Tortelli
Stuffed little pasta rings that contain meat or cheese and are usually served with cream sauces or with broth.
Tortellini
Different kinds of fillings can be spread on these rectangular pasta sheets. They are then rolled up and baked.
Cannelloni
Ingredients and their proportions when cooking pasta
3 liters water, 1 tsp salt, 250 grams pasta
Adding this is not advisable since this hinders the sauce from clinging to the pasta.
Oil
Regular Pasta cooking time
10 minutes
Fresh Pasta cooking time
3 minutes
How do you store dried pasta?
Tightly wrapped and stored in a cool, dry place.
How do you store fresh pasta?
Kept in the refrigerator until the expiration or used-by date.
How do you store cooked pasta?
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.
Health Benefits of Pasta
Low Sodium
Cholesterol Free
Sustained Energy
Balanced Diet
Folic Acid
