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The many types of Pasta
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Pasta History
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Pasta History
The word Pasta simply means”dough” but can also refer to to “pastry”.
As a single word, however,pasta signifies the paste -made from flour,water and salt, sometimes with eggs added-witch is cut into various shapes of noodles, each known by its particular shape and name, such as Macaroni.
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pasta history
Dates back to 1st century BC, known as Lagana.
Greeks made ITRIUM
Libyian Arabs introduced Durum Wheat in 7th century.
Marco Polo in 1295 AD
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Fresh Pasta
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Long Pasta
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Short Pasta
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Soup pasta
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Egg pasta
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Baked pasta
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Pasta Flours
Semolina
Durum flour
Farina
Ap flour
Rice flour
Buckwheat flour
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Cooking pasta
All pastas, fresh or dried , should be cooked in salted boiling water or liquid.
Pasta must be added after the water is boiling to prevent pieces sticking together.
The normal ratio is one gallon water -two tablespoon of salt and one pound of pasta.
Small pasta, should be sprinkled into briskly boiling salted water.
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Cooking pasta
Long pasta, such as dried spaghetti , gradually push it into the boiling water.
cooking time will vary with type of pasta and hardness of the water.
cooking times begins when the water comes back to a boil after addition of the pasta.
Al Dente - “means soft to the tooth”
if served as a salad, drain, rinse under cold water and immediately mixed with a small amount of oil prevenfrom sticking.
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Asian Noodles
Bean thread Noodle
Shrinp noodle
Soba
Somen
Udon
rice noodle
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Other Pasta Forms
Spaetzel
Gnocchi
Orzo
Polentia
Western Style Noodel
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http://youtu.be/Wu7sR6IrWHshttp://youtu.be/8Wr2YZqOLOI
http://youtu.be/ViVepEMc3f8
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http://youtu.be/75bfUmqx82s
http://youtu.be/Kz995QukqCA
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