Types of pasta

If there is one ingredient to summarize the essence of Italian cooking, it’s pasta. Pasta comes in a variety of shapes and size, with 2 categories: dry or fresh

Macaroni products, or pastas, are popular alternatives to the starchy food.
The word pasta is Italian for “paste” so called as pasta is made from a paste mixture of wheat flour and water and, sometimes, eggs.

Not so many years ago, many people were only familiar with spaghetti with tomato sauce and elbow macaroni with cheese. Today, thanks to the influence of Italian cuisine, we have a great choice of various pasta dishes.

Types of pasta
A fresh egg pasta and factory-made spaghetti and macaroni are different products with varied uses and complimentary recipe uses for each.

Fresh pasta is produced from the freshly made dough and take less time to cook than dried products.

Dried pasta is produced from dough that has been shaped and dried: Sometimes we use the term macaroni, meaning any dried pasta.

Fresh pasta:
1.Produced from the flour, semolina and eggs and, sometimes, a small quantity of water and/or oil.

2.Regular all purpose or bread flour is used to make fresh pasta.

3.Other flours, such as whole wheat flour, can be used to make fresh noodles: buckwheat flour added to white flour makes especially tasty classic Pizzoccheri.

4.Vegetable purées and other flavoring ingredients such as spinach, tomato, beet, mushrooms, fresh herbs, dried chill grated lemon zest, saffron, and squid ink are often added to fresh egg pasta. The flavoring possibilities of fresh pasta are practically endless.

Dry pasta:
1.The best macaroni pasta is made from semolina, a high-protein flour from the inner part of durum wheat kernels.

2.Lower-quality products are made from farina, a softer flour.

3.Specialty pastas include ingredients in addition to semolina and water.

4.In addition to pastas made of flour and water, dried egg pastas are also available. They contain at least 5.5 percent egg solids in addition to the flour and water and are usually sold as flat noodles of various widths.

Frozen pasta has been flash-frozen to lock in.

Examples of dry Pasta types:

Pasta has as many shapes as colors and the shape used in each is dependent upon the pasta dish being prepared. The pasta demonstrated in the picture:

1.Whole wheat pasta.
2.Coloured pasta tri-colore.
3.Spinach pasta.
4.Flavoured pasta.

Whole wheat pasta may be made with all whole wheat flour or a mixture of semolina and whole wheat. Other grain flours, including buckwheat and farro (spelt), are used in other specialty items.
Spinach pasta is perhaps the most popular of the colored pastas, containing vegetable purée. Others include:

1.Red peppers.
2.Hot chilli,
7.Squid ink (black in color and complimentary to seafood sauces).


To recognize good quality pasta, follow the Top Tips below:
1.Macaroni products (unflavored) should have a good yellow colour; not grey or white.

2.Ideall very hard, brittle, and springy, snapping with a clean, sharp-edged break.

3.Should be firm and shapely once cooked.

4.Soft or pasty pasta indicate poor quality.

Pasta cooking methods and chilling
Pasta is made in hundreds of shapes and sizes. Each shape is appropriate for different preparations because of the way different kinds of sauce cling to them or the way complement the texture of the topping.

Dry pasta has a chewy, solid texture and is perfectly matched with strong sauces and olive oil bases; fresh egg pasta is tender and delicate, absorbing sauces deeper than dried pasta and is better paired with butter or cream based sauces.

Pasta shape

Cannelloni - Stuffed with cheese or meat filling and baked.

Spaghetti - Boiled, served with variety of sauces, especially tomato sauces.

Pappardelle - Boiled, served with rich cream sauces or meat sauces.

Penne – Baked, with meat, tomato sauce and cheese. Boiled served with tomato sauce. Chilled 1 used in salads.

Lasagna - Baked with meat, cheese, or vegetable fillings.

Orecchiette - Boiled, served with chunky vegetable sauces. Chilled, can be used in salads.

Tagliatelle - Boiled, served with rich cream sauces or meat sauces.

Fusilli - Boiled, served with thick, creamy sauces. Chilled, can be used in salads.

Ravioli - Stuffed with cheese or meat filling and boiled, served with sauces.

Linguini - Boiled, served with variety of sauces, usually with clam sauces.

In general, the thickness or density of food is the biggest factor in how quick by it cools. The denser the food product, the more slowly it cools. The container in which food is stored also affects how fast it will cool:

1.Stainless steel transfers heat from food faster than

2.Shallow pans disperse heat faster than deep ones.
According to food safety procedures, there are particular instructions for cooling should to bring the temperature of hot food down to max. 4°C (39°r) within maximum 4 hours.

1.Before cooling pasta, divide the quantity into clean shallow trays and cover.

2.Use of a blast chiller to cool down food.

3.Under no circumstances are normal refrigerators to be used for hot food cooling.

4.Blast chill to below "Danger Zone' or cool initially to a low ambient temperature.

5.Food depth for cooling should not be more than 10 cm (4 inches).

6.During chilling process, temperature check of the food must be conducted an recorded in the cooling monitoring log.

7.After chilling, food must be stored in the refrigerator.

8.Cold food under temperature control must be kept In a temperature of max. 4"C (39