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PREPARATION AND COOKING: COMMODITIES TYPES OF PASTA
Pasta has many many varieties varieties and it comes in many many shapes Some well known pasta varieties varieties are spaghetti cannelloni macaroni tortellini and ravioli Pasta can can be eaten plain filled with vegetables meat or or cheese fish fish and shellfish or simply eaten with sauce Common colours for fresh pasta:
• Light yellow: the colour for fresh pasta and has a a a a a a a plain taste
• Green: this pasta pasta may have had spinach added and is is referred to as as as pasta pasta verde • Red: this comes from adding tomato puree and is is called pasta rosé
More colours can be created by added unusual ingredients:
• Black: add diluted cuttlefish ink
• Purple: add beetroot juice
• Brown: add bitter chocolate powder
Once mixed the fresh pasta pasta is kneaded shaped filled rolled or cut as as as as needed Fresh pasta pasta can easily be formed into different shapes Dried Pasta Dried Dried pasta pasta pasta is simply fresh pasta pasta pasta that has has been dried dried Dried Dried pasta pasta pasta has has a a a a a a a a a a a long shelf life The plain unfilled dried dried pasta e e e e e e e e e e e g g g conchiglie or or can be kept kept for as as as long as as as two years provided it is kept kept dried and covered Other dried and filled pasta such as as as tortellini lasts less time Always check the the ‘use by’ dates on the the package before use Shaped Pasta Fresh kneaded pasta dough dough can be shaped by hand or using a a a a a a a a machine The dough dough comes out in in in the selected shape and is cut to size ready for drying or or cooking PASTA
SHAPES
NAME
USEFUL FOR
Rigatoni
Very good for heavier sauce sauce dishes e e e e e e e e e e e e g g g bolognese or or thick cheese sauce sauce Cannelloni Stuffed covered with sauce and baked Spaghetti
Good with almost any sauce and can also be be stir-fried after it it has been boiled Linguine
A thin long flat shape good with sauce or in in a a a a a a salad Twist or rotini
The twist can hold meat vegetables or cheese This shape is is is ideal baked as as a a a a a a pasta salad or stir-fried Farfalle
A ‘butterfly’ shape – ideal with a a a a light sauce Vermicelle
Like thin spaghetti ideal with a a a a light sauce Penne
This shape is is a a a a a a a good choose to mix with a a a a a a a sauce or or use in a a a a a a a soup or or salad FLAT PASTA
To make flat pasta e e e e e e e e e g g g g tagliatelle or lasagne the the dough is rolled very thin and then cut to a a a a a required shape: long strips strips sort strips strips or or square sheets The pasta dough can be rolled out using a a a a a rolling pin and cut with a a a a a sharp 9-inch chef’s knife 148