pasta techniques. composition pasta is the italian word for “paste” our pasta will be made from...
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PASTA TECHNIQUES
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CompositionPasta is the Italian word for
“paste”Our pasta will be made from
semolina flour, eggs, oil and waterSemolina flour—
Higher gluten content than all-purposeMore durable structure
Rolled thin and formed into different shapes
Some pastas are flavored with carrots, spinach, tomatoes, or other foods
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DRIED PASTA
Dried PastaSouthern Italy
Hot dry climateDurum wheat
oSemolina• High in gluten (protein), low in starch• Dries easily and well
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FRESH PASTA
Fresh PastaNorthern Italy
Cool ClimateSoft Wheat
oEggs• Lower in gluten (protein), high in starch• Delicate, hard to dry
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Ravioli or Stuffed Pasta
Started out as just the fillingRolled in flour, poached in brothSugar a sign of wealthTraditional at Christmas and EasterWay to stretch expensive meat
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Guidelines for Ravioli Making
Keep pasta covered at all timesWork quicklyDon’t stretch the pasta dough when
shaping ravioliFilling should not be chunky or too wetUse egg wash to sealSqueeze out the air when sealingDon’t hold in the fridge overnight,
freeze if serving the next day
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Cooking PastaCooked in a large amount of boiling water
Boil water first, then add pastaStir to prevent sticking together
Cook to al dente – firm to the bite, yet tender
Drain pasta in colander or strainer