WS2 - Pasta

Question 1

pasta in Italian

Answer 1

paste

Question 2

pasta dough is made from

Answer 2

combination of flour and water with or without eggs

Question 3

A wall painting in an Etruscan tomb, shows utensil used in making pasta such as

Answer 3

pastry board, rolling pin and cutting wheel

Question 3

made from dough that has been shaped and dried

Answer 3

Commercial dried pasta

Question 3

any dried pasta made from flour and water

Answer 3

macaroni

Question 3

examples of macaroni

Answer 3

spaghetti, lasagna, elbow macaroni, and many other shapes

Question 4

What did Marco Polo did in 1925

Answer 4

brought noodles from China to Italy

Question 5

This favorite kids’ shape is usually used in soups.

Answer 5

Alphabets

Question 5

high-protein flour from the inner part of durum wheat kernels used to make best dried macaroni pastas

Answer 5

semolina

Question 5

softer flour used to make pasta

Answer 5

farina

Question 6

Pasta made from soft wheat flour tends to

Answer 6

stick together during cooking and its texture is often soft and flabby

Question 6

term for pasta made with flour, water, and egg

Answer 6

pasta all’uovo

Question 7

addition of egg in pasta purpose

Answer 7

make the dough stronger and helps to keep the filling during cooking

Question 8

means “to the tooth” or still having firmness

Answer 8

al dente

Question 9

Also known as “Small Ribbons” Perfect for heavier sauces like meat based sauce.

Answer 9

Fettuccine

Question 9

Characterized as “fine hair” – Thin delicate strand best with thin and delicate sauces. May also be used in soups or in stir-fry dishes.

Answer 9

Angel Hair/ Capellini

Question 9

Sometimes called as “Dumpling”- A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

Answer 9

Macaroni

Question 9

Also known as “Butterflies”- Thick enough to use in any sauce or in making salad and soup.

Answer 9

Bow Ties/ Farfalle

Question 10

Characterized as “Little Thimbles”- Used as a base of any dish. Can be cooked using baking, boiling and stir-frying.

Answer 10

Ditalini

Question 11

Also called as “Little Tongues”- can be used in any sauces, salad or stir-fry dishes.

Answer 11

Linguine

Question 12

Characterized as “Small Muffs”- Stuffed with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.

Answer 12

Manicotti

Question 13

Known as “Twisted Spaghetti”- This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Bakes well in casseroles.

Answer 13

Fusilli

Question 14

From “lasanum,” Latin for pot – Create original ______ casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for later meal.

Answer 14

Lasagna

Question 15

Shells make a great addition to soups or as the base of a wonderful salad.

Answer 15

Medium Shells/ Conchiglie

Question 15

Best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.

Answer 15

Jumbo Shells

Question 15

Characterized as “Large Grooved”- Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.

Answer 15

Rigatoni

Question 15

Shaped as “Barley”- This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course.

Answer 15

Orzo

Question 15

Known as “Quills” or “Feathers”- Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Answer 15

Penne/ Mostaccioli