Showing posts with label Pasta Knowledge. Show all posts
Showing posts with label Pasta Knowledge. Show all posts

Tuesday, December 10, 2019

14 Popular Pasta Sauces and Their Ingredients



Pasta Knowledge: Popular Pasta Sauces


14 Popular Pasta Sauces

  1. Bolognese Sauce
  2. Carbonara Sauce
  3. Beef Short Rib Ragout
  4. Tomato Sauce/ Chunky Tomato Sauce
  5. Seafood Marinara Sauce
  6. Putanesca Sauce
  7. Amatriciana Sauce
  8. Alfredo Sauce
  9. Vongole Sauce
  10. Bechamel
  11. Quattro Formaggi Sauce
  12. Aglio olio
  13. Creamy Vodka Tomato Sauce
  14. Basil Pesto

Pasta Sauce
Pasta Sauce




  • The Famous Pasta Sauce in the world, Originally from Bologna, Italian dishes.
  • Common Ingredients: Ground meat (beef, veal, chicken or pork), Chopped garlic,  Bronoise Mirepoix (onion, carrot celery), wine (red wine or white wine), Tomato Sauce or chunky tomato sauce, demi-glace, Herbs (dried oregano, fresh basil, and dried bay leaf).
  • Types of Pasta: Spaghetti, Rigatoni, Ribbon pasta (Tagliatelle, Pappardelle, or Fettuccine), Lasagna,  Cannelloni, etc.
  • Popular Dishes: Spaghetti Bolognese, Lasagna alla Bolognese, Tagliatelle Ragu alla Bolognese, Parpadalle Ragu alla bolognese, Manicoti ala Bolognese, Baked Pasta Bolognese, etc.

Bolognese Sauce
Bolognese Sauce
Spaghetti Bolognese, Lasagna and Baked Pasta Bolognese




2. Carbonara

  • One of the popular sauce. Originally from Rome, Italian dishes.
  • Classic  Ingredients: Whole egg and grated hard cheese ( Pecorino Romano or Parmigiano Reggiano), Diced Guanciale (cured pork cheek), Crack black peppercorn
  • Ingredients: Liaison ( Egg yolk and Cream), Crack black peppercorn, Sauteed Pancetta or Bacon, Hard Cheese (Parmesan cheese,  Pecorino Romano or Parmigiano-Reggiano), Chopped boiled egg or Poached egg, and Chopped parsley as the garnish.
  • Types of Pasta: Spaghetti, Linguine, Bucatini, Fettuccine, and Rigatoni.
  • Popular Dishes: Spaghetti Carbonara.

Spaghetti Carbonara
Spaghetti Carbonara

Read: Principle of Baking Method in Culinary Knowledge



3. Braised Short Rip Ragout

  • The best sauce for flat pasta
  • The Ingredients: Beef short rip, Mirepoix, Red wine, Chunky tomatoes,  Demi-glace
  • Types of Pasta: Ribbon pasta (Tagliatelle or Pappardelle), Lasagna, etc.
  • Popular Dishes: Short Rib Ragout Lasagna, Pappardelle with Short Rib Ragout, Short Rib Ragout with Tagliatelle Pasta, etc.

Pappardelle
Pappardelle with Short Ribs Ragout







4. Tomato Sauce/ Pomodoro Sauce

  • One of the 5 Mother Sauces.
  • The Basic Ingredients: Chopped/ Chunky-peeled Roman tomatoes (Blanched Tomato Plum), Olive oil, Minced garlic, Chopped onion, Tomato Paste (additional), Freshly chopped basil leaves, Salt and White pepper.
  • Types of Pasta: All of the pasta types
  • Popular Dishes: Spaghetti al Pomodoro, Penne with Tomato Sauces, etc.

Tomato Sauce
Tomato Sauce
Spaghetti al Pomodoro and Penne with Tomato Sauce




5. Seafood Marinara Sauce

  • One of the tomato sauce derivative
  • The Ingredients: Chunky tomato sauce, Chopped garlic, White wine, Seafood (mussel, shrimp, squid, scallop, and fish), and Chopped fresh oregano.
  • Types of Pasta: Strand shapes pasta (Spaghetti, Linguine, Capellini, etc.)
  • Popular Dishes: Spaghetti with Seafood Marinara Sauce, Seafood Linguine Marinara, etc.

Spaghetti
Spaghetti with Seafood Marinara Sauce






6. Puttanesca Sauces

  • Unique names of the sauce, Spaghetti Alla Putanesca meaning "spaghetti in the style of a whore/ prostitute"
  • Italian sauce from Naples
  • Basic Ingredients: Chunky tomato sauce, Anchovies, Capers, Black olive, Chopped garlic, Herbs (fresh oregano)
  • Types of Pasta: Strand pasta (Spaghetti, Linguine, Capellini), Fusilli, etc.
  • Popular Dishes: Spaghetti Alla Puttanesca.

Spaghetti Puttanesca
Spaghetti Puttanesca

7. Amatriciana Sauce

  • Traditional Italian pasta sauce, from Amatrice (Lazio region)
  • The Ingredients: Chunky tomato sauce, Sliced onion, Sliced cured pork (Guanciale, Bacon or Pancetta), Red chili flake, and garnish with Grated Pecorino Romano cheese and Chopped parsley.
  • Types of Pasta: Strand pasta ((Spaghetti, Linguine, Capellini, etc), Bucatini
  • Popular Dishes: Spaghetti all' Amatriciana, and Bucatini alla Amatriciana.

Buccatini Alla Amatriciana
Buccatini Alla Amatriciana




8. Alfredo Sauce

  • Fettuccine Alfredo, fettuccine tossed with butter and Parmesan cheese (Parmigiano Reggiano Cheese). As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.
  • Classic Italian Alfredo: Butter, Grated parmesan cheese, and Fresh fettuccine pasta
  • Chicken Alfredo Sauce Ingredients: Chicken veloute,  Sauteed chopped garlic, Grated Parmesan cheese, Heavy cream, and garnished with Shredded roasted chicken.
  • Types of Pasta: Fettuccine, Spaghetti, and Linguine
  • Popular Dishes: Fettuccine Alfredo or Fettuccine Al Burro, Fettuccine with Chicken Alfredo Sauce, Spaghetti Chicken Alfredo, Linguine with Shrimp Alfredo.

Chicken Fettuccine Alfredo
Chicken Fettuccine Alfredo

Read: 5 Types of Thick Soup in Culinary Knowledge



9. Vongole Sauce

  • Two kinds of vongole sauce: with cream or without cream
  • Vongole with cream (pasta tossed in sauce style): Clam veloute, chopped garlic, white wine, cream, lime juice, Red chili flake (additional), and chopped parsley as the garnish.
  • Classic Vongole (sauteing method): Olive oil, Chopped garlic, White wine, Chopped Italian parsley as the garnish.
  • Types of Pasta: Spaghetti and Linguine
  • Popular Dishes: Spaghetti alle Vongole, Linguine Con Vongole or Linguine alle Vongole.

Linguine Alle Vongole
Linguine Alle Vongole




10. Bechamel

  • One of the 5 mother sauces
  • The Basic Ingredients: white roux (butter and flour), Milk, Nutmeg, Salt and White pepper
  • Types of Pasta: Lasagna, Baked tubular shapes pasta (Macaroni, Cannelloni, Rigatoni, Manicotti, Ziti, etc.)
  • Popular Dishes: Lasagna Bolognese as the topping, Chicken Manicotti as the topping, Baked Macaroni as the sauce mix with cheese, etc.
Lasagna
Lasagna with Bechamel Sauce

11. Quattro Formaggi Sauce

  • One of the popular sauce for Potato Gnocchi
  • The Basic Ingredients: Bechamel sauce + 4 Types of cheese (Fontina, Gorgonzola, Parmesan cheese, and White cheddar cheese)
  • Types of Pasta: Gnocchi, Penne, Fettuccine
  • Popular Dishes: Gnocchi Quattro Formaggio, Penne ai Quattro Formaggi, Fettuccine Quatro Formaggi, etc.

Gnocchi Quattro Formaggio
Gnocchi Quattro Formaggio




12. Aglio Olio

  • Spaghetti Aglio Olio, traditional pasta dishes from Naples, Italy
  • The Ingredients: Olive Oil, Chopped Garlic, and Dried red chili flake (additional)
  • Method: Sauteing and tossing the ingredients with pasta
  • Types of Pasta: Strand pasta (Spaghetti, Linguine, Capellini, etc).
  • Popular Dishes: Spaghetti Aglio-Olio e Peperoncino, Lingune Aglio Olio, etc.

Spaghetti Aglio Olio
Spaghetti Aglio Olio e Peperoncino





13. Creamy Vodka Tomato Sauce

  • Italian-American Pasta Sauce.
  • The Ingredients: Smooth tomato sauce, Chopped garlic, Vodka, Balsamic vinegar, Heavy cream, Grated Parmesan cheese, Dried red chili flake (additional), and Chopped fresh basil.
  • Types of Pasta: Penne,  Ravioli, Tortellini, Farfalle, Ziti, Orrechiette, and Rigatoni 
  • Popular Dishes: Penne with Creamy Vodka Tomato Sauce, Orecchiette Creamy Vodka Tomato Sauce.

Orecchiette
Orecchiette Creamy Vodka Tomato Sauce






14. Basil Pesto

  • The original name is Pesto Alla Genovese from Genoa, Italy.
  • The Ingredients: Basil leaf, Olive oil, pine nuts, Parmesan Cheese
  • Types of Pasta: Spaghetti, Linguine, Penne, Fusilli, Trofie pasta, etc.
  • Popular Dishes: Ligurian Pasta Trenette, Trofie al Pesto, Penne Pesto Genovese, etc. 

Ligurian Pasta Trenette
Ligurian Pasta Trenette



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Monday, December 9, 2019

6 Pasta Sauces Categories That You Should Know



Pasta Knowledge: Types of Pasta Sauce


What is Pasta Sauces?

  • Any of a variety of liquids, toppings, or mixtures of ingredients that enhance the flavor of the pasta dish being served. 
  • Italian traditional pasta sauces will generally be categorized as one of the following: Tomato sauces, cream sauces, meat sauces, garlic oil base, or pesto with each variation containing a variety of ingredients mixed into the sauce base.
Pasta Sauces
Pasta Sauces

Pasta Sauce Categories

  1. Ragout or Ragu
  2. Seafood Sauces
  3. Vegetable Sauces
  4. Cream Sauces
  5. Garlic-Oil
  6. Uncooked



1. Ragout or Ragu

  • Ragout is defined as the sauce that remains after braising a dish. 
  • The flavorings, meat, or poultry are browned, and then a tomato product, stock, water, wine, milk, or cream is added. 
  • Very common in classic Italian dishes in which much of the tougher cuts of meat are cooked in this method and then combined into the sauce and poured over the pasta.


Kinds of Ragout

  • Shredded beef ragout
  • Bolognaise Sauce
  • Braised Beef ragout
  • Tomato Ragout
  • Mushroom Ragout
  • Seafood Ragout
  • Slow-Cooked Lamb Ragout, etc.

Ragout
Ragout
(Shredded Beef Ragout, Tomato Seafood Ragout, and Bolognaise Sauce)

  • There are two types of seafood sauces – White and red. 
  • White seafood sauces are made and flavored with herbs and made with white wine or stock and cream. 
  • A red seafood sauce uses tomato as its base. Very common in Cajun cooking and Central American Cuisine.


Kinds of Seafood Sauce

  • Seafood Marinara Sauce
  • Creamy Seafood Sauce
  • Vongole Sauce (Spaghetti alle vongole)
  • Chimayo Sauce (Pasta Chimayo)
  • Creole Seafood Sauce (Spicy Shrimp Tomato Sauce)
  • Lobster Sauce
  • Creamy Crab Sauce.

Seafood Sauces
Seafood Sauces
(Cream Crab Sauce, Seafood Marinara Sauce, and Vongole)




3. Vegetable Sauces

  • This type of sauce includes both traditional sauces (Made from tomatoes, flavored with basil, garlic, and white pepper) and modern sauces, such as primavera.


Kinds of Vegetable Sauce

  • Pasta Primavera
  • Tomato Sauce
  • Chunky Tomato Sauce
  • Mushroom Sauce
  • Ratatouille Sauce
  • Arrabiata Sauce
  • Roaster Red Bell Peppers Sauces

Vegetables Sauces
Vegetable Sauces
(Primavera, Creamy Mushroom Sauce, and Tomato Sauce)

Read: Types of Compound Butter







4. Cream Sauces

  • Quite simple. Uses cream or milk and sometimes a roux.
  • Veloute or bechamel base 
  • Cheese is usually added for increased flavor. 


Kinds of Cream Sauce

  • Béchamel Sauce
  • Alfredo Sauce
  • Three Cheese Sauce
  • American Cheddar Cheese Sauce
  • Cheese Sauce
  • Creamy Mushroom Sauce.

Cream Sauces
Cream Sauces
( Bechamel, Alfredo, and American Cheddar Sauce)

Read: Types of Salads







5. Garlic-Oil or Pesto

  • Olive oil is used and is flavored with garlic, herbs, and nut.
  • It can be served hot or cold, cooked, or uncooked. 
  • Pesto is a popular uncooked, cold sauce.


Kinds of Garlic-Oil (Pesto)

  • Basil Pesto
  • Walnut Pesto
  • Parsley Pesto
  • Roasted Red Bell Pepper Pesto
  • Sun-dried Tomato Pesto
  • Cilantro Pesto

Pesto
Pesto
(Sun-dried Tomato Pesto, Basil Pesto, and Roasted Bell Pepper Pesto)



6. Uncooked Sauces/ Dressing

  • Usually for pasta salad
  • There is an endless variety of uncooked sauces that can be used and they are generally dressings and garnishes such as fresh or blanched vegetables. 
  • Vinaigrette base dressing and mayonnaise base or dairy product dressing 
  • Capers, anchovies, and olives are common due to their strong flavor.
  • Cubed cheeses can also be used.




Kinds of Dressing


Dressing
Dressing
(Mayonnaise, Vinaigrette, and  Italian Vinaigrette)





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Friday, December 6, 2019

13 Popular Types of Dried Pasta and Their Dishes



Pasta Knowledge: Dried Pasta


What is Dried Pasta?

  • Dried pasta is made from finely ground semolina flour and water (no egg, usually) that is mixed into a paste, pushed through molds, and cut into the multitude of pasta shapes. 
  • Unlike fresh pasta, this pasta is dried at a low temperature for several days until all the moisture has evaporated, allowing it to be stored almost indefinitely.
  • E,g. Spaghetti, Penne, Rigatoni, Linguine, Orecchiette, Fusilli ,etc.

Types of Dried Pasta
Types of Dried Pasta
Read: Plating Techniques





Types of Dried Pasta

1. Ribbon, String Shapes or Strand Shapes

a. Spaghetti

  • These pasta noodles are long and thin strands. 
  • Spaghetti is quite popular and can be found just about anywhere in the world
  • The word spaghetti is plural for “spaghetto” which is the Italian word for one piece of the pasta. “Spaghetto” literally means “twine” or “thin string”
  • Description: Thin round strands that are about 10" - 12" long, available in white or wheat 
  • Cooking Time in boiling water: 9 – 11 minutes
  • Best for: Tossing with sauce
  • Spaghetti Dishes: Spaghetti with Tomato sauce, Spaghetti Bolognese,  Spaghetti Marinara, Spaghetti Carbonara, Spaghetti Primavera, Spaghetti aglio-olio, Spaghetti al Pomodoro, Spaghetti ai ricci di mare, etc.

Spaghetti Dishes
Spaghetti Dishes
Spaghetti Carbonara, Spaghetti Bolognese, and Spaghetti with Tomato Sauce

b. Capellini or Angel Hair

  • This long and round pasta is thinner than spaghetti
  • Its name means “thin hair.” 
  • Shape: Very fine, delicate strands
  • Best for: Tossing with a light sauce
  • Capellini Dishes: Capellini with Light tomato Sauce, Capellini Primavera, Shrimp Capellini with Light Cream sauce, Capellini Pomodoro, Angel Hair with Basil Pesto, etc.

Capellini Dishes
Capellini Dishes
Capellini Primavera, Shrimp Capellini with Light Cream Sauce, and Capellini Pomodoro

  • The name of this pasta means “little ribbons” in Italian. 
  • Fettuccine is made from flour and eggs.
  • Inauthentic Italian dishes, fettuccine is often made fresh.
  • The most common dish is fettuccine alfredo.
  • Shape: Long, flat egg noodles that are about 1/6" wide
  • Best for: Tossing with sauce
  • Fettuccine Dishes: Fettuccine Alfredo,  Fettuccine with Cream mushroom sauce, Fettuccine Quattro Formaggi, Fettuccine Al Pomodore,  etc.

Fettuccine Dishes
Fettuccine Dishes
Chicken Alfredo Fettuccine, Fettuccine with Creamy Mushroom Sauce, and Fettuccine Quattro Formaggi
Read: Vegetable Cutting



d. Linguine

  • This long strand of pasta is thin and flat, like a cross between spaghetti and fettuccine. 
  • In Italian, linguine means “little tongues.” 
  • A popular dish with this pasta is linguine and clams, or linguine al vongole
  • Shape: Long, flat noodles about 1/8" wide
  • Best for: Tossing with sauce
  • Linguine Dishes: Pasta Chimayo, Linguine alle vongole,  Linguine with Putanesca Sauce, Linguine Pesto Alla Genovese,  etc.

Linguine Dishes
Linguine Pesto alla Genovese, Lingune alle Vongole, and Linguine Putanesca

Read: 9 Types of Breakfast



2. Tuber Shapes

a. Elbow or Macaroni

  • This pasta is a small and hollow tube that is curved into a semicircle.
  • Shape: Short, C-shaped tubes
  • Best for Baked dishes, salads, soups, macaroni, and cheese.
  • Macaroni Dishes: Baked Macaroni, Macaroni salad, and as the garnish soup (Minestrone soup)

Macaroni Dishes
Macaroni Dishes
Macaroni Salad, Minestrone Soup, and Baked Macaroni

b. Cannelloni

  • Also known as manicotti,
  • Cannelloni, or manicotti, is generally boiled then stuffed with cheese and meat, or sometimes cheese and spinach, and finally covered in marinara sauce.
  • Shape: 3" or 4" long and rolled 1" in diameter 
  • Best for Baked dishes.
  • Cannelloni Dishes:  Baked Cannelloni, Spinach Ricotta Cannelloni, Creamy Chicken Cannelloni,  etc.

Cannelloni Dishes
Spinach Ricotta Cannelloni, Creamy Chicken Cannelloni, and Baked Beef Cannelloni

  • Penne is a type of pasta that comes from Italy. 
  • Penne comes in two styles, smooth which is known as “penne lisce” and with ridges which are known as “penne rigate.”.
  • Shape: Small tubes that are typically 2" long, available in white or tri-colors
  • Best for: Tossing with sauce or baked
  • Penne Dishes: Penne with Chunky Tomato Sauce, Baked Penne,  Penne with Blue Cheese Sauce, Penne Pasta Primavera, Penne with Creamy Tomato Sauce, Penne Quattro Formaggi, etc.

Penne Dishes
Penne with Blue Cheese Sauce, Penne Primavera, and Penne with Creamy Tomato Sauce

Read: Proper Deep Frying Method You Should Know




d. Rigatoni

  • This pasta has a tube-like shape and is bigger than penne but its ends are not cut at an angle. 
  • Its surface has ridges in it which are good for holding sauce whether it is creamy or chunky. 
  • Shape: Short tubes about 1 1/2" long and 3/4" diameter, with ridges
  • Best for: Tossing with sauce, baked dishes
  • Rigatoni Dishes: Rigatoni Bolognese, Baked Rigatoni, Rigatoni Salad, Rigatoni in Vodka Sauce, Rigatoni Pomodoro,  etc.

Rigatoni Dishes
Rigatoni in Vodka Sauce, Baked Rigatoni, and Rigatoni Pomodoro

Read: 9 Types of Salad Based on the Main Ingredients Used



e. Ziti

  • Shapes: Medium-width tubes that are at least 2" long
  • Best for: Toss with sauce or Baked dishes
  • Ziti Dishes: Baked Ziti (5 Cheese Ziti Al Forno, Baked Ziti Chicken Alfredo), and Ziti Salad, etc.

Baked Ziti

Read: Top 10 Derivatives of Mayonnaise Dressing and Their Ingredients





3. Decorative or Unique Shapes

a. Farfalle or Bow-tie Shape

  • This is a fun pasta commonly used to make attractive dishes. 
  • The word “farfalle” comes from Farfalla, an Italian word meaning butterfly.
  • Shapes: Bow-tie shape, available in white or tri-color
  • Best for: Tossing with sauce, pasta salad
  • Farfalle Dishes: Farfalle Salad, Baked Farfalle, Farfalle Primavera, etc.

Farfalle Dishes: Farfalle Salad

Read The Top 6 Traditional Appetizer You Should Know



b. Fusilli

  • Shapes: Spiral shape, available in white 
  • Best for: Tossing with sauce, pasta salad
  • Fusilli Dishes: Fusilli Pasta, Baked Fusilli, Fusilli Bolognese, Fusilli with Putanesca Sauce, etc.
Fusilli Salad: Fusilli Basil Pesto Salad

  • This spiral-shaped pasta is similar to Fusilli but had a tighter spiral. 
  • It is commonly used in pasta salads.
  • Shapes: Spiral-shaped to retain sauces and ingredients, available in white or tri-color
  • Best for: Tossing with sauce, pasta salad
  • Rotini Dishes: Baked Rotini, Rotini with Sun-dried Tomato Pesto, Rotini Bolognese, Rotini with Putanesca Sauce, Rotini Salad, etc.

Rotini Dishes: Rotini with Saun-dried Tomato Pesto

Read: 10 Types of Compound Butter to Enrich Your Dishes



d. Shell

  • Shapes and size: Small shell shape with an open cavity that collects sauce, seasoning, and meat
  • Best for: Baked dishes, salads
  • Shell Dishes: Stuffing Pasta Shell, Tomato sauce, cream sauce, cheese, vinaigrette, meat, vegetable
Pasta Shell Dishes
Baked Stuffed Pasta Shell & Pasta Salad

Read: 6 Types of Buttercream For Cake Decoration





Cooking Tips

  • Blanch or boil the pasta in boiling water. 
  • In boiling water always add sea salt for flavor and oil to prevent noodles from clumping together once drained.
  • While cooking, frequently stir pasta with a wooden spoon to prevent clumping.
  • Cook al dente - undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice, such as, sauteing or baking. 
  • After you boil the pasta, do not put the pasta in ice water. Simply drain the pasta, add olive oil and spread pasta around the tray, and then cool and keep on the side until further processing such as, sauteing, baking, tossing, etc. 






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Wednesday, December 4, 2019

How To Create Your Fresh Pasta



Pasta Knowledge: Fresh Pasta


What is Fresh Pasta?

"Fresh is Better"

  • Fresh pasta is made from a simple dough of eggs and flour, usually semolina, all-purpose flour, or "00" flour. 
  • The dough is kneaded like bread dough and then pressed through rollers until it's as thin as desired. Then it's cut into long noodles or formed and stuffed
  • E.g. Fettuccine, Tagliatelle, Pappardelle, and Lasagna, Ravioli, Tortellini, and Cannelloni, etc.

Fresh Pasta
Fresh Pasta







Pasta Basic Recipes

1. Basic Pasta Recipe 

  • 350 grams.  Eggs
  • 20 milliliter.  Olive oil
  • 10 grams. Salt
  • 600 grams. Semolina Flour/ Bread Flour/ AP Flour/ Finely milled "00" flour
  • Water (additional)




2. Basic Pasta Recipe 

  • 250 grams.  Pasta flour "00" flour
  • 5 grams. Salt
  • 1 tablespoon. Olive oil
  • 1. Whole eggs
  • 5. Egg yolks
  • 1 tablespoon. Water (optional)
  • Semolina flour for dusting




3. Basic Pasta Recipe 

  • 4. Large whole eggs.
  • 2 cups. All-purpose flour
  • 1 tablespoon. Olive oil
  • 1 teaspoon. Salt




How to Make Fresh Pasta

  • Combine eggs, flour, oil, and salt in the bowl of a stand mixer or by your hands until a shaggy dough forms. 
  • Knead by hand or with a dough hook until the dough is smooth and elastic, about 10 minutes. 
  • Cover the dough with plastic wrap and let rest at least 30 minutes
  • Divide, roll and shape your pasta.

How to make fresh pasta
How to make fresh pasta


Read: Difference Between of Sauteing and Stir-Frying Method






Create Your Pasta

Five Main Ingredients in Pasta Creations

  1. Flour
  2. Color
  3. Flavor
  4. Filling
  5. Shape

Fresh Pasta
Fresh Pasta

Read: Types of Knives For Your Kitchen




1. Kinds of Flour for Pasta

  • Wheat Flour
  • Semolina Flour
  • 00 flour
  • AP Flour
  • Rye Flour
  • Rice Flour + Cornflour (gluten-free pasta)
  • Potato Powder + Tapioca flour + Rice flour (gluten-free pasta).
  • Etc.
  • Grounded meat sauce
  • Saffron  
  • Blended basil pesto, 
  • Parmesan cheese
  • Egg yolk
  • Squid Ink
  • Blended red paprika
  • Tomato paste
  • Blended beetroot
  • Blended spinach
  • Chopped herbs 
  • Potato powder
  • Blended chickpea
  • Blended herbs (parsley, cilantro, Basil, etc.)

Flavor of Pasta
Flavor of Pasta

  • Grounded meat. 
  • Feta cheese.
  • Spinach and ricotta cheese.
  • Mixed vegetables.
  • Butternut Squash.
  • Mushroom.
  • Mascarpone cheese.
  • Salmon.
  • Crab.
  • Lobster.
  • Ragout
  • Mushroom and cheese.
  • Beef and mushroom.
  • Mozzarella and Parmesan cheese.
  • Etc.

Pasta Filling
Filling of Pasta

  • Orange: Carrot
  • Red:  Red bell pepper
  • Green:  Parsley, Cilantro, Basil, Chai shim, or Spinach
  • Yellow: Yellow bell pepper, Butternut squash, Saffron, or Egg yolk
  • Purple: Beetroot
  • Black: Squid ink
  • Brown: Porcini mushroom powder
  • Etc.

Pasta Color
Color of Pasta

  • Pappardelle: Cut into 3/4 inch x 12 inch
  • Tagliatelle: Cut into 1/4 inch x 12 inch
  • Fettuccine: Cut into 1/6 x 12  inch
  • Linguine: Cut into 1/8 inch x 12 inch
  • Tagliarini: Cut into 1/12 inch x 12 inch
  • Farfalle or Bow tie shape
  • Garganelli
  • Fusilli
  • Orecchiette
  • Etc.

Pasta Shapes
Shapes of Pasta

Read:5 Basic Recipes of French Mother Sauces and Their Derivatives



Cooking Fresh Pasta Tips

  • Fresh pasta must be cooked through, but just barely. At first, the only way to know when the pasta is done is to taste it, so stand by the pot, tongs in hand, and taste repeatedly.
  • Fresh pasta cooks quickly, often in 3 or 4 minutes in salted boiling water
  • Cooked pasta should always be tossed with warm sauce.




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Monday, December 2, 2019

6 Shapes of Pasta Categories



Pasta Knowledge: Pasta Shapes


What is Pasta?

  • Pasta is a type of noodle typically made from an unleavened dough of durum wheat flour mixed with water or eggs and formed into sheets or various shapes
  • Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily

Pasta
Pasta Introduction
Read: Chicken Cutting




What is Pasta Made From?

  • Pasta is made from durum wheat semolina or all-purpose flour mixed with water, which is then kneaded and formed into various shapes.
  • Sometimes pasta may contain other ingredients such as the flour of certain other grains, eggs, or vegetables.
  • These ingredients can be mixed to form the dough before it is dried, like in the case of egg pasta, or they can be added as a filling, in the case of filled pasta like ravioli.

Shaped of Pasta
Types of Pasta
Read: Food Plating Tools







Two Categories of Pasta

  1. Fresh Pasta: Fettuccine, Pappardelle, Lasagna skin, Ravioli, Tortellini, etc.
  2. Dried Pasta: Spaghetti, Penne, Rigatoni, Linguine, Orecchiette, Fusilli, Orzo, etc.

Pasta Categories
2 Categories of Pasta
(Fresh Pasta and Dried Pasta)

Read: 10 Types of Amuse-Bouche as Chef's Complimentary






6 Shapes of Pasta Categories

  1. Unique Shapes 
  2. Tubular Shapes 
  3. Strand Shapes 
  4. Ribbon Shapes 
  5. Micro Shapes 
  6. Stuffed Shapes 




1. Unique Shapes Pasta

  • E.g. Fusilli, Farfalle, Gemelli, Orecchiette, Gnocchi, Lumache, Creste Di Gallo, Radiatori, Strozzapreti, Rotelle, etc.

Unique Shapes
Unique Shapes
(Orecchiette, Creste Di Gallo, Farfalle, Radiatori, Gnocchi, Strozzapreti,)

Read: 5 Basic Recipes of French Mother Sauces and Their Derivatives





2. Tubular Shapes Pasta

  • Tubular pasta is any pasta that is hollow through the center, forming a tube. 
  • They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. 
  • They are found with smooth or ridged exteriors and their ends are cut straight or at an angle. 
  • They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. 
  • Tubular pasta is also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked.
  • E.g. Bucatini, Maccheroni, Penne, Rigatoni, Ziti, Cannolicchi, Cannelloni, Canneroni, Garganelli, Tortiglioni, Paccheri, Manicotti, etc.

Tuber Shapes
Tuber Shapes
(Cannolicchi, Ziti, Maccheroni, Bucatini, Penne, Garganelli)

  • Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. 
  • The basic difference from one variety to the next is the thickness of the strands. 
  • The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
  • E.g. Spaghetti, Spaghettini (thin spaghetti), Fusili lunghi,  Fedelini, Vermicelli, Capellini, Angel hair, Ciriole, Barbina, etc.

Strand Pasta
Strand Pasta
(Fedellini, Spaghetti, Fusili lunghi, Capellini, Ciriole)




4. Ribbon Shapes Pasta

  • Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths, and thicknesses.
  • Some are short and wide, while others are long and narrow.
  • Ribbon pasta can have straight or wavy edges and many varieties are available fresh and dried. 
  • The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce.
  • E.g. Fettuccine, Fettuce, Bavette, Bavettine, Lasagne, Lagsagnette, Linguine, Pappardelle, Tagliatelle, Taglierini,  Mafaldine, Riccia, etc.

Ribbon Pasta
Ribbon Pasta

Read: 6 Classification of Salads According to How To Serve





5. Micro Pasta

  • E.g. Orzo, Anelli, Risi, Stelle, Israeli Couscous, Conchigliette, Funghini, Stortini, Pearl pasta, etc.

Micro Pasta
Micro Pasta
(Orzo, Anelli, Funghini, Conchigliette,Pearl pasta, Risi) 

Read: Blanching Method in Cooking and Food Preservation





6. Stuffed Pasta

  • Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed. Some sheets are folded over the filling and then twisted to form special shapes. 
  • Stuffed pasta is formed from sheets of different shapes, such as squares, rectangles, and triangles. 
  • They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. 
  • Stuffed pasta is first cooked and then generally served with a light sauce. They can also be served in a broth, added to a baked dish, or added to a salad after they have been cooked. 
  • Stuffed pasta is generally fresh but can also be found frozen and some types can be found dried.
  • E.g. Agnolotti, Cappelletti, Mezzaluna, Pansotti, Ravioli, Ravioloni, Ravioletti, Manti, Tortellini, Tortelloni, etc.

Stuffed Pasta
Stuffed Pasta
(Ravioli, Tortellini, Mezzaluna)

Read: 9 Types of Breakfast







Kinds of Wheat Flour for Pasta

  1. Semolina
  2. All-purpose
  3. Finely milled "00" flour.





1. Semolina Flour / Durum Wheat flour

  • Semolina is the hardest part of the wheat (yellow endosperm), which is ground
  • Semolina flour is the finest for making pasta.
  • Semolina can be used for semolina porridge, griddle cakes, Indian dosa, or coating for fish and chicken before frying, as well as cakes and pastries.

Semolina Flour
Semolina Flour

Read: Garde Manger Introduction





2. All-Purpose Flour

  • The finely ground and sifted meal of a blend of high-gluten hard wheat and low-gluten soft wheat, which can be used in most food recipes calling for flour 
  • All-purpose flour comes in two basic forms — bleached and unbleached 
  • Moistly unbleached
  • Suitable for all cookery except the finest cakes

All-Purpose Flour
All-Purpose Flour

Read: Types of Egg Dishes For Breakfast





3. Finely milled "00" flour

  • The name of Italian grading Flour
  • 00 flour produced from soft wheat and relatively low in protein preferred for making fresh pasta at home.
  • Also called "doppio zero" flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta.

00 Flour
00 Flour




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