f&b Note On Pasta

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Pasta Pasta is made from a strong wheat flour,known as durum flour into a dough by the addition of water, olive oil and eggs. There are two main types of pasta, dried and fresh homemade. Dried pasta is available in at least 56 different shapes each of which has a name and which are widely used because of the convenience and the fact that the shelf life is up to 2 years if it is correctly stored. Fresh pasta is more and more readily available in a variety of shapes. Colours and flavors’ from suppliers and there are machines for these who wish to produce their own pasta. Pasta can be served for lunch, dinner, supper or as a snack meal and also used as an accompaniment or garnish to other dishes. Traditionally pasta is cooked al dente which means ‘firm to the bite’. Food value Durum wheat has a 15% protein content which makes it a good alternative to rice and popapoes for vegetarians. Pasta also contains carbohydrates in the form of starch which gives the body energy . Storage If eggs are used in the making of fresh pasta, the fresher they are the longer the keeping quality of the pasta. When fresh pasta is correctly stored it will keep for up to 3 or 4 weeks. Fiat types of fresh pasta such as noodles. Which are dried and transferred to a container or bowl, will keep for up to a month in a cool, dry store. Other shapes can be stored in the freezer. To make fresh egg pasta, the recipe is :- Strong flour 400 gm Egg beaten 4 nos Salt 5gm Olive oil as required 1. Sieve the flour and salt. Shape into a well sour the beaten eggs into the well. 2. Gradually incorporate the flour and only add oil to adjust to required consistency. The amount oil will vary according to the type of flour and the size of the eggs. 3. Pull and knead the dough until it is of a smooth elastic consistency. 4. Cover the dough with a

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