Transcript Pasta - Enderun Colleges

The common myth, that Marco Polo has brought noodles to Italy and
so introduced pasta is just exactly that – A Myth. It is an
undisputed fact although is, that the Chinese were consuming
noodles as early as 2500 BC.
Fact also is, that Jewish Rabbis argued if noodles violet Jewish
dietary law as it appears in the Jerusalem Talmund in the 5th
century A.D.
Fact is, that 9th century Syrian dictionary defines itriyya as string like
pasta shapes made of semolina and dried before cooking.
Fact is, that a 5th century cookbook describes a dish called lagana
that consisted of several layers of rolled-out dough alternating
with meat stuffing and baked in an oven.
Fact is, Arabs in the 12th century documented the existence of long
thin dried noodles in Southern Italy.
Marco Polo’s travels were well documented to have ended late in the
13th century (1294). At this time, Ravioli, Macaroni and Lasanga
had long been a delicacy.
Pasta
Dried Italian-style pasta is made from durum wheat semolina, which gives it a
light yellow color and a slightly chewy texture when properly prepared.
It is traditionally cooked “al dente”
The finest Italian dried pastas are flattened between copper rollers.
Pasta is made either by extrusion, where the ingredients are forced through
holes in a plate known as a die, or by lamination, in which dough is kneaded,
folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly and
has a short shelf life while dried pasta can be stored for up to three years.
Regular pasta dough is in general a mixture of durum
wheat flour, water and egg although for
• Whole wheat
– Refined finely milled flour or non refined with
“coarse” grains
• Semolina
– made with the addition of wheat semolina for more
“bite” and elasticity of the dough
• Whole wheat and egg
– As above with the addition of egg
• Whole meal
– Term used to describe whole wheat and whole wheat
flour mixture used during the production of the
dough
• Fresh pasta
– All pastas are fresh in it’s initial state
of production.
– Fresh pasta has a short shelve life due
to high humidity of the dough
• Dried Pasta
– Fresh pasta that has been dried.
– Modern machine made pasta does not
need egg in the dough. Regular dried
pasta therefore mostly does not include
eggs
• Fresh Egg Pasta
– Pasta that has been produced with fresh eggs
• Egg Pasta
– Pasta that is produced with egg, usually pasteurized egg,
whole or yolk only
• Milk Pasta
– Pasta made with milk instead of water
• Organic Pasta
– Pasta has been produced with organic products only
• Vegetable Pasta
– Pasta with the additions of vegetable purees or juices
– Pasta by most countries laws is not to be colored by food
coloring but by an added product – red (tomato), green
(spinach) brown (whole wheat flour), black (squid ink),
purple (beet root) etc.
• Flavored Pasta
– Pasta dough that has been flavored with spices,
herbs or seasoning mixtures (turmeric, basil, pepper,
thyme, Cajun spice etc)
• Stuffed Pasta
– Various shapes such as Ravioli, Angolotti, Tortellini
with a host of fillings from vegetarian to meat and
seafood
• Flat pasta (from wide to narrow)
•
Lasagna, Pappardelle, Fettuccine, Tagliatelle, Linguine
•
Rolled and then cut to size
Shaped
for all other shapes than flat pastas. The dough is forced through
disks with different shaped wholes by a machine hence creating
shaped pasta.
• Round long pasta (from thick to thin)
– Buccatini, Spaghetti, Spaghettini, Fedelini, Capellini (angel hair)
• Tubed (Tubular) pasta
– Ziti, Penne, Macaroni, Spira, Rigatoni
• Shaped pasta

Conchiglie, Farfalle, Fusilli, Orzo, Rotelle
• Chitarra pasta
– Home made pasta is cut through a metal stringed”Guitar” to achieve
spaghetti. Although square and not round
• Ravioli
– square shaped, two layers of thin pasta with any
filling – ricotta-spinach, seafood, braised meat
etc
• Angolotti –
– Similar to Ravioli but from singly round sheet of
pasta that is folded in half
• Tortellini
– Same as Angolotti but the end are folded inward
like a croissant
• Canneloni
– rolled pasta sheet with filling.
Baked in tomato sauce and
covered with béchamel and
cheese (Pecorino, Parmesan)
• Lasagna
– Layered pasta sheets with
filling (tomato sauce, meat
spinach etc.) and baked in the
oven
Terminology
A noodle is a thin strip of unleavened dough that has been rolled, dried and
cooked in boiling water
The term often refers to moist, cooked noodles, since it has connotations of
curviness and slipperiness,
but also to dried noodles that must be reconstituted by boiling or by soaking
in water.
The word noodle derives from Latin nodus (knot), via German Nudel
(noodle, pasta).
Terminology
A noodle includes all varieties from all origins, whereas Pasta refers specifically to
Italian style noodle products such as spaghetti, penne, fettucine, or linguini.
The Chinese, Arab and Italian people all claimed to have been the first to create
this string-like food, though the first written account of noodles is from the East
Han Dynasty between 25 and 220 CE. In
Type of Noodles by primary ingredient
Egg Noodles
usually made of a mixture of egg and wheat flour
Asian egg noodles -
also known as ba mee in Thai, common throughout
Lochshen
wide egg noodles used in Eastern
China and South-East Asia.
European Jewish cuisine
Pasta
Reshteh
-
-
Italian fresh egg pasta
-Middle Eastern egg noodles
Types of Asian Noodles by primary
ingredient
Wheat
Mee pok (麪薄)
flat, yellow Chinese noodles, popular in South
Lamian (拉麵)
hand pulled Chinese noodles
East Asia
Chuka men (中華麺)
Japanese for "Chinese noodles", used for
ramen, chanpon and yakisoba
Udon (うどん)
thick Japanese wheat noodles
Somen (そうめん) very thin Japanese wheat noodles
Type of Asian Noodles
by primary ingredient
Rice
Been Hoon / Sen Mee / Mǐfěn - thin rice noodles also known as Rice vermicelli
Kwai Teow / Sen Yai / Ho Fun - flat translucent rice noodles
Cellophane noodles
Mung bean or potato starch
- also known as glass noodles orbean vermicelli
Type of Asian Noodles by primary ingredient
Buckwheat
Soba (蕎麦)
Naengmyeon
- Japanese buckwheat noodles
- Korean noodles made of buckwheat and
potato starch. Slightly chewier
than soba.
sweet
Type of Noodle dishes
Fried noodles
dishes made of noodles stir fried with various meats, seafood or vegetables. Typical examples
include chow mein, mee goreng, hokkien mee, yakisoba and pad thai
Noodle soup
noodles served in broth. Examples are beef noodle soup, phở, ramen, laksa, saimin and
batchoy
Chilled noodles
noodles are sometimes served in a salad. An example is the Thai glass noodle salad yam woon
sen. In Japan, traditional Japanese noodles such as soba and somen are often served chilled
with a dipping sauce