Chapter 1

Introduction
This is a learning tool compiled by the class of Western Cuisine Batch 2013-2014 under the supervision of Prof. Glecy B. Calma and it is for Paete Science and Business College Inc. (PSBC) student, especially for Bachelor of Science in Hotel and Restaurant Management (BSHRM) and Associate in Hotel and Restaurant Management (AHRM) and will be only used for educational purposes only. This goal of Compilation about Pasta is to serve as a learning tool for students who are in need of information about Pasta without having to go online for a research. This will avoid students who do not have their own computer, laptop or wireless gadget from the inconvenience of going outside of school and renting Computer on Internet Rental Shops or Cafs. Being a student of Paete Science and Business College Inc., we are concern about the safety and convenience of researching and getting right information concerning a specific subject of other student inside and outside of school because it affects the performance of the students. Students will learn about Pasta. The compilation is equip with picture and different types of pasta and some recipes in cooking different types of pasta.

Chapter 2
Pasta
Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of Pasta pasta dishes. Typically pasta is made from unleavened dough of wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta. Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets. Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and
2

Different types of pasta on display in a shop window in Italy Origin Place of origin Italy Details Type Noodle

Main ingredient(s) Durum wheat, flour

served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked. Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.

Etymology
First attested in English in 1874, the word pasta comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisation of the Greek (pasta) "barley porridge", in turn from (pastos), "sprinkled with salt, salted".

History
In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modernday lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.

Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water. TheJerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD, A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Alidefines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily: "West of Termini there is a delightful settlement called Trabia. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent." Itriyya gives rise to trie in Italian. signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough, and gives rise to Italian lasagna.

Making pasta; illustration th from the 15 century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwm alsihha by Ibn Butlan

According to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat was introduced by Libyan Arabs during their conquest of Sicily in the late 7thcentury. The dried pasta introduced was being produced in great quantities in Palermo at that time. In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, Boy with Spaghetti by Julius Moser, c. 1808. dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time. Only after the industrial revolution in Naples, when a mechanical die process allowed for large scale production of dry pasta, did it become affordable and popular among the common people. There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting

the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in his Travels. In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store dried pasta in ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery. The invention of the first tomato sauces dates back from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.

History of Manufacturing
Pasta manufacturers were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to handmade pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and wellknown pasta manufacturers in the world.

Evolution
It is to be noted that the idea of using tomato sauce to give pasta its flavour was revolutionary since it was originally eaten plain. It was eaten with the hands as only the wealthy could afford eating utensils. The consumption of pasta has changed over time; it was once a small, simple item, but it is now often eaten in much larger portions and as part of complex, sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple item.

In modern times
The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. It is estimated that Italians eat over sixty pounds of pasta per person, per year, easily beating Americans, who eat about twenty pounds per person. Pasta is so beloved in the nation of Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, as individuals can find a variety of pasta in the local super markets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories

and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, the product from Italy keeps to time-tested production methods that create a superior pasta. Pasta was originally solely a part of Italian and European cuisine owing to its popularity there. With an increase in popularity on a world-wide scale, pasta has crossed international borders and is now a popular form of fast food and a staple in North America and elsewhere. This is due to the great amount of Italian immigration into Canada and the United States around the beginning of the 20th century. Similarly an immense immigration of Italians into South Africa ensured that spaghetti and meatballs became an essential part of South African cuisine.

Ingredients
Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, quinoa and maize, as well as chestnut and chickpea flours. In modern times to meet the demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes. Beyond hens' eggs and water, liquids have included duck eggs, milk or cream, olive or walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to the basic flour-liquid mixture may include vegetables purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms.

Chapter 3
List of Pasta
This is a list of pasta, and includes types of pasta from culinary traditions around the world. Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same language. For example, the cut rotelle is also called ruote in Italy and "wagon wheels" in the United States. Manufacturers and cooks often invent new shapes of pasta; or may invent new names for old shapes for marketing reasons. Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural.

Comparison between different types of long Italian pasta

East Asian noodles originated in China and spread into neighboring countries such as Korea (dangmyeon) and Japan (ramen) , for example, are both of Chinese origin), as well as Southeast Asian countries such as Vietnam, the Philippines, Thailand, and Cambodia. The dough for East Asian noodles can be made from wheat, rice, buckwheat, or mung bean starch. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to give the noodles a different color or flavor. Arrowroot or tapioca starch are sometimes added to the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.

A. Long noodles
Long noodles may be made by extrusion or rolling and cutting.

Image

Type Barbina

Description Thin strands often coiled into nests Thick tubes, often made of buckwheat or wholewheat flour

Translation Little beards

Bigoli

Bucatini

A thick spaghetti-like pasta with a hole running through the center.

The name comes from Italian: buco, meaning "hole", while bucato means "pierced". Angel hair

Capelli d'angelo

A synonym of capellini, they are coiled into nests

Capellini

The thinnest type of long pasta

Literally "thin hair" in Italian language

Cu mian (Chinese)

Thick-cut noodles made from wheat flour and water, it's a type of Chinese noodle commonly used in the cuisines of northern China. In addition, it may also be found in Hong Kong, as well as in restaurants specializing in northern Chinese cuisine in other parts of China.

Literally "thick noodles"

Image

Type Fedelini

Description A very thin spahgetti.

Translation Little faithful ones

Fusilli

The word fusilli presumably comes from fuso, as traditionally it is Long, thick, corkscrew shaped "spun" by pressing and pasta that may be solid or rolling a small rod over hollow. Hollow fusilli are also each thin strips of pasta called fusilli bucati. Pictured is to wind them around it fusilli in a pesto sauce. in a corkscrew shape, much like a modern Turkish spindle. Long rifles.

Fusilli bucati

Long coiled tubes that are hollow.

Holed rifles

Matriciani

Similar to perciatelli, but folded over rather than hollowed out

Pellizzoni

Thick spaghetti

Medium twines

Perciatelli

Identical to bucatini.

From perciare "to hollow"

Image

Type

Description

Translation

Pici

Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.

Soba (Japanese)

Thin cut Japanese noodles made from buckwheat. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn. "Little strings." Spaghetti is A long, thin, the plural form of the cylindrical pasta of Italian origin. Italian word spaghetto, Spaghetti is made which is a diminutive of semolina or flour and water. ofspago, meaning "thin string" or "twine".

Spaghetti

Spaghettini

Thin spaghetti

Small little twines

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Image

Type

Description

Translation

Spaghettoni

A spaghetti that is extra thick or extra long.

Udon (Japanese)

Thick-cut noodles made from wheat flour. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi,soy sauce (shyu), and mirin. The flavor of broth and topping vary from region to region. A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Thick vermicelli

Vermicelli

Worms

Vermicelloni

Large little worms

Ziti

Long, narrow hose-like tubes sized smaller than rigatoni but Zito is Italian for larger than mezzani. The "bridegroom." (Ziti is addition of the word rigati (e.g. plural). ziti rigati) denotes lines or ridges on the pasta's surface. Wider version of Ziti Large ziti

Zitoni

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B. Ribbon-cut noodles
Ribbon style noodles are often rolled flat and then cut. This can be done by hand or mechanically.

Image

Type

Description

Translation

Bavette

Narrower version of tagliatelle

Little drip-thread

Bavettine

Narrower version of bavette

Bing bing Very wide ribbon cut rice noodles noodles (Chinese)

Ciriole

Thicker version of chitarra Wider version of fettuccine Little slices

Fettuce

Fettuccine

Ribbon of pasta approximately 6.5 millimeters wide

Little slices

Fettucelle Lagane

Narrower version of fettuccine Wide noodles

Little slices

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Image

Type

Description

Translation

Lasagne

Very wide noodles that often have fluted edges

Cooking pot

Lasagnette

Narrower version of lasagne

Little lasagne

Lasagnotte

Longer version of lasagne Narrower version of linguine

Bigger lasagne

Linguettine

Little tongues

Linguine

Flattened spaghetti

Little tongues

Mafalde

Short rectangular ribbons

Named in honor of Princess Mafalda of Savoy

Mafaldine

Long ribbons with ruffled sides

Little mafalde

Pappardelle

Thick flat ribbon

Pillus

Very thin ribbons

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Image

Type

Description

Translation

Pizzoccheri

A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.

Sagnarelli

Rectangular ribbons with fluted edges Homemade long spaghetti with a twisted long spiral

Scialatelli or scilatielli

Shahe fen (Chinese)

Ribbon cut rice noodles

Sen yai (Thai), kwetiau (Indonesian)

Spaghetti alla chitarra

Named after the guitar-like device used to cut the pasta, Similar to spaghetti, which has a wooden frame except square rather than strung with metal wires, sheets round, and made of egg of pasta are pressed down onto in addition to flour the device, and then the wires are "strummed" so the slivers of pasta fall through.

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Image

Type

Description

Translation

Stringozzi

Similar to shoelaces

Shoestring-like

Tagliatelle

Ribbon, generally narrower than fettuccine

From the Italian tagliare, meaning "to cut"

Taglierini

Thinner version of tagliatelle

From the Italian tagliare, meaning "to cut"

Trenette

Thin ribbon ridged on one side

Tripoline

Thick ribbon ridged on one side

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C. Short-cut extruded pasta

Image

Type Calamarata Calamaretti

Description Wide ring shaped pasta

Translation Squid-like Little squids

Cannelloni

Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce.

(Italian: Large reeds)

Cavatappi

Corkscrew-shaped macaroni

Corkscrews

Cellentani

See Cavatappi

Chifferi

Short and wide macaroni

Ditalini

Short tubes

Small thimbles

Elicoidali

Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni Short narrow tube

Helicoidal ones

Fagioloni

Large beans

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Image

Type

Description

Translation Fideu is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.

Fideu

Short and thin tubes

Garganelli

Egg pasta in a square shape rolled into a tube

Gemelli

A single S-shaped strand of pasta twisted in a loose spiral

The name derives from the Italian for twins.

Gomiti

Bent tubes

Elbows

Maccheroncelli

Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness. A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines.

Small maccheroni

Maltagliati

Roughly cut

Manicotti

Large stuffable ridged tubes

Marziani

Short spirals

Martians (refers to the antennae of cartoon martians)

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Image

Type Mezzani pasta Mezze penne Mezzi bombardoni

Description Short curved tube Short version of penne Wide short tubes

Translation Half-size ones Half-pens Half bombards

Mostaccioli

Similar to penne but without ridges. Also called penne lisce or "smooth penne"

Moustache-like things

Paccheri

"Slaps." The name has Large tube pasta that may be been ascribed to a prepared with a sauce atop them or slapping sound they may stuffed with ingredients. make when eaten. A sheet pasta that is similar in shape to a cinnamon stick.

Pasta al ceppo

Log-type pasta

Penne

Medium length tubes with ridges, cut diagonally at both ends

Pens (after a quill pen)

Penne rigate

Penne with ridged sides

Lined pens

Penne lisce Penne zita Pennette Pennoni

Penne with smooth sides Wider version of penne Short thin version of penne A wider and thicker version of penne. It is a tube pasta with a
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Smooth pens

Little pens Pennants [4]

Image

Type

Description diaganol cut on both ends.

Translation

Rigatoncini

Smaller version of rigatoni

Small large lined ones

Rigatoni

Medium-Large tube with squarecut ends, sometimes slightly curved

Large lined ones

Rotini

Related to fusilli, but has a tighter helix, i.e. with a smaller pitch

Helix- or corkscrewshaped pasta

Sagne 'ncannulate

Long tube formed of twisted ribbon

Spirali Spiralini Trenne Trennette

A tube which spirals round More tightly-coiled fusilli Penne shaped as a triangle Smaller version of trenne

Spirals Little spirals

Tortiglioni

Narrower rigatoni

Spirals

Tuffoli

Ridged rigatoni

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D. Decorative shapes

Image

Type

Description

Translation

Campanelle

Flattened bell-shaped pasta with a frilly edge on one end

Little bells

Capunti

Short convex ovals resembling an open empty pea pod

Casarecce

Short lengths rolled into a S shape

From casereccio meaning homemade

Cavatelli

Short, solid lengths

From the verb cavare meaning to hollow

Cencioni

Petal shaped, slightly curved with rough convex side

Large rags

Conchiglie

Seashell shaped

Shells

Conchiglioni

Large, stuffable seashell shaped

Large shells

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Image

Type

Description

Translation

Corzetti

Flat figure-eight stamped

Creste di galli

Short, curved and ruffled

Cock's comb

Croxetti

Flat coin-shaped discs stamped with coats of arms

Little crosses

Farfalle

Bow tie or butterfly shaped

"Butterflies"

Farfalloni

Larger bow ties

Large butterflies

Fiorentine

Grooved cut tubes

Florentine

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Image

Type

Description

Translation

Fiori

Shaped like a flower

Flowers

Foglie d'ulivo

Shaped like an olive leaf

Olive leaves

Gigli

Cone or flower shaped

Lilies

Gramigna

Short curled lengths of pasta

Infesting weed, esp. scutchgrass

Lanterne

Curved ridges

Lanterns

Lumache

Snailshell-shaped pieces

Snails

Lumaconi

Large snailshell-shaped pieces

Large snails

Maltagliati

Flat roughly cut triangles

Badly cut

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Image

Type

Description

Translation

Mandala

Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.

A reference to mandalas.

Marille

Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.

From mare, meaning "sea"

Orecchiette

Bowl- or ear-shaped pasta

Little ears

Pipe

Very similar to Lumaconi but has lines running the length of it.

Smoking pipes

Quadrefiore

Square with rippled edges

From quadro ("square") and fiore ("flower")

Radiatori

Shaped like radiators, they were created in the 1960s, by an industrial designer. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces.

Radiator

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Image

Type

Description

Translation

Ricciolini

Short wide noodles with a 90degree twist

Little curls

Ricciutelle

Short spiralled noodles

Little curls

Rotelle

Wagon wheel-shaped pasta

Little wheels

Rotini

2-edged spiral, tightly wound, some vendors and brands are 3edged and sold as rotini

Sorprese

Bell shaped pasta with a crease on one side and has a ruffled edge

Surprise

Bell shaped pasta with a crease on Sorprese Lisce one side and has a ruffled edge (A larger version of Sorprese)

Smooth surprise

Strozzapreti

Rolled across their width

Priest-chokers or prieststranglers

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Image

Type

Description

Translation

Torchio

Torch shaped

Winepress

Trofie

Thin twisted pasta

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E. Minute pasta
These are small types of pasta.

Image

Type

Description

Translation

Acini di pepe

Bead-like pasta

Peppercorns

Alfabeto

Pasta shaped as letters of the alphabet

Alphabet

Anelli

Small rings of pasta (not to be confused with Calamaretti)

Rings

Anellini

Smaller version of anelli

Little rings

Couscous

Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America

Conchigliette

Small shell-shaped pasta

Little shells

Corallini

Small short tubes of pasta

Little corals

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Image

Type Ditali

Description Small short tubes

Translation Thimbles

Ditalini

Smaller versions of ditali

Little thimbles

Egg barley

Farfalline

Small bow tie-shaped pasta

Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")

Fideos

Pasta prepared with eggs, flour and water.

Filini

Smaller version of fideos, about 1215 mm long before cooking

Little threads.

Fregula

Bead-like pasta from Sardinia

Little fragments

Funghini

Small mushroom-shaped pasta

Little mushrooms

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Image

Type

Description

Translation

Grattini

Small granular, irregular shaped pasta (smaller version then Grattoni)

Little Grains

Grattoni

Large granular, irregular shaped pasta

Grains

Israeli couscous (Ptitim)

Wheat-based baked pasta

Midolline

Flat teardrop shaped pasta (similar to Orzo but wider)

Occhi di pernice

Very small rings of pasta

Partridge's eyes

Orzo (also, risoni)

Rice shaped pasta

Barley

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Image

Type

Description

Translation

P astina

Small spheres about the same size or smaller than acini di pepe

Little pasta

Pearl Pasta

Spheres slightly larger than acini di pepe

Puntine

Smaller version of Risi

Quadrettini

Small flat squares of pasta

Little squares

Risi

Smaller version of orzo

Little rice

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Image

Type

Description

Translation

Seme di melone

Small seed-shaped pasta

Melon seeds

Stelle

Small star-shaped pasta

Stars

Stelline

Smaller version of stelle

Little stars

Stortini

Smaller version of elbow macaroni

Little crooked ones

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F. Stuffed pasta

Image

Type

Description Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables

Translation

Agnolotti

Diminutive of old word for "angel"; this was Giotto's nickname.

Cannelloni

Rolls of pasta with various fillings, usually cooked in an oven

Big little canes

Cappelletti

Square of dough, filled with minced meat, and closed to form a triangle

Little caps

Casoncelli or casonsi

A stuffed pasta typical of Lombardy, with various fillings

Possibly from casa "house"

Casunziei

A stuffed pasta typical of the Veneto area, with various fillings A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear

From casa house

Fagottini

Little cloth bundles

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Image

Type

Description

Translation

Maultasche

A pasta stuffed with meat and spinach common in southern Germany

Mouth pocket

Mezzelune

Semicircular pockets; about 2.5 in. diameter A large, penne-shaped pasta that is stuffed Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough

Half-moons

Occhi di lupo

Ribbed wolf eyes

Pelmeni

Derived from pel'nyan' () literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie

Pierogi

Slavic dumplings of unleavened dough stuffed with varying ingredients

Ravioli

Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta
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Possibly from rapa, "turnip"

Sacchettini

Little sacks

Image

Type

Description brought around the stuffing and twisted.

Translation

Sacchettoni

Large little sacks

Tortellini

Ring-shaped, stuffed with a mixture of meat and cheese

Little pies

Tortelloni

Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The termtortelloni is also used for a larger variety of tortellini)

Large little pies

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G. Irregular shapes

Image

Type Cappelli del prete

Description

Translation Priest's hats

Gnocchi

Thick, soft dumplings that may be Lumps; may derive made from semolina, ordinary wheat from nocchio, a knot in the flour, flour and egg, flour, egg, and wood, or cheese, potato, breadcrumbs, or similar from nocca (knuckle), or ingredients. from gnocco (dumpling).

Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in Passatelli chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna German egg pasta that is either round in shape, or completely irregular (when hand made)

Sptzle

Means "little sparrow" in Swabian German.

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Chapter 4
ITALIAN-STYLE PASTA RECIPES
Classic Italian Lasagna
Recipe courtesy Giada De Laurentiis Total Time: 1 hr 15 min Prep: 30 min | Inactive Prep: -- | Cook: 45 min Level: Intermediate Yield: 6 servings INGREDIENTS BECHAMEL SAUCE: 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna 1/2 cup all-purpose flour 4 cups whole milk at room temperature Pinch freshly grated nutmeg 1 1/2 cups tomato sauce, recipe follows Salt and white pepper 1/4 cup extra-virgin olive oil 1 pound ground chuck beef Salt and pepper 1 1/2 pounds ricotta cheese 3 large eggs 1 pound lasagna sheets, cooked al dente 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry 3 cups shredded mozzarella 1/4 cup freshly grated Parmesan SIMPLE TOMATO SAUCE: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional 35

DIRECTIONS Preheat oven to 375 degrees F. Bechamel sauce: In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely. In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes. In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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Fettuccine con Carciofi: Fettuccine with Artichokes

Recipe courtesy David Rocco Total Time: 50 min Prep: 20 min | Inactive Prep: -- | Cook: 30 min Level: Easy Yield: 4 servings INGREDIENTS 4 artichokes 1 lemon, halved 1 pound/450 g fettuccine pasta 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, chopped 2 dried chile peppers, crushed, optional 20 cherry tomatoes, halved I cup/240 ml white wine 1 (25-ounce/750 ml) jar tomato puree 6 fresh mint leaves, chopped Salt 2 tablespoons/30 ml unsalted butter Generous sprinkle freshly grated Parmigiano cheese DIRECTIONS Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow centre. Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all the cleaned artichokes in to prevent them from browning. Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together. Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allow to simmer for approximately 15 minutes. About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve immediately.
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Totani E Tubetti: Squid and Tubetti Pasta

Recipe courtesy David Rocco Total Time: 50 min Prep: 30 min | Inactive Prep: -- | Cook: 20 min Level: Intermediate Yield: 4 servings INGREDIENTS 4 tablespoons extra-virgin olive oil 1 small red onion, finely chopped 1 chili pepper, chopped 1/2 pound totani (flying squid)*, cleaned, cut into strips 8 cherry tomatoes 1 pound tubetti pasta Small bunch fresh Italian parsley, finely chopped 1/2 clove garlic, finely chopped DIRECTIONS *Can be substituted with squid In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper, and let cook together until soft. Add the totani, and let cook for about a minute on medium heat, stirring continuously to avoid sticking. Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes. Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta water, and cook for a few more seconds allowing all the flavors to come together. Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir well and serve immediately.

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Gorgonzola and Porcini Mushroom Risotto

Recipe courtesy Giada De Laurentiis, Total Time: 1 hr Prep: 5 min | Inactive Prep: 30 min | Cook: 25 min Level: Intermediate Yield: 4 to 6 servings INGREDIENTS 4 cups low-sodium chicken stock 1 1/2 ounces dried porcini mushrooms 3 tablespoons butter 1 medium onion, diced 1 1/2 cups Arborio rice 1/2 cup dry white wine 1/2 cup grated Parmesan 3/4 cup (3 ounces) Gorgonzola, crumbled 1/4 cup chopped fresh chives 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper DIRECTIONS In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat. In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately. 2008

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Baked Ziti with Spinach and Veal

Recipe courtesy Rachael Ray Total Time: 1 hr 40 min Prep: 15 min | Inactive Prep: 45 min | Cook: 40 min Level: Easy Yield: 4 to 6 servings INGREDIENTS 2 bundles farm spinach, trimmed, washed and dried, chopped Salt 2 tablespoons extra-virgin olive oil 1 pound ground veal 1 small carrot, peeled and finely chopped 2 large shallots or 1 medium onion, finely chopped 3 to 4 large cloves garlic, finely chopped 2 tablespoons very thinly sliced fresh sage (a small handful of leaves) Freshly ground black pepper 1 cup dry white wine or chicken stock-in-a-box 1 pound ziti, whole wheat pasta or whole grain ziti 4 tablespoons butter 3 rounded tablespoons flour 2 1/2 cups milk Freshly grated nutmeg, to your taste About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese) About 3/4 cup grated Parmigiano-Reggiano DIRECTIONS Bring a large pot of water to boil for pasta. In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat down a bit to simmer gently. Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions. In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking. Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce. Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal. Preheat the oven to 375 degrees F. Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45 minutes if reheating, 15 to 20 minutes, if not.

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Pasta with Beans and Mussels

Recipe courtesy Mark Bittman Total Time: 25 min Prep: 15 min | Inactive Prep: -- | Cook: 10 min Level: Easy Yield: 4 servings INGREDIENTS 3 pounds mussels, well washed Salt and freshly ground black pepper 8 ounces rigatoni or other cut pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, peeled and smashed 1/4 teaspoon red chile flakes, or to taste 1 cup cooked cannellini or borlotti beans, drained 2 tablespoons dry white wine 1 cup chopped fresh parsley DIRECTIONS Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and shuck, reserving cooking liquid. When liquid has cooled, strain it. Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2 minutes short of where you would usually cook it), drain and set aside. Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1 minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine. Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy. Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add more liquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like, sprinkle with parsley and serve.

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Shrimp Scampi with Linguini

Recipe courtesy Tyler Florence Total Time: 40 min Prep: 15 min | Inactive Prep: -- | Cook: 25 min Level: Easy Yield: 4 to 6 servings INGREDIENTS 1 pound linguini 4 tablespoons butter 4 tablespoons extra-virgin olive oil, plus more for drizzling 2 shallots, finely diced 2 cloves garlic, minced Pinch red pepper flakes, optional 1 pound shrimp, peeled and deveined Kosher salt and freshly ground black pepper 1/2 cup dry white wine Juice of 1 lemon 1/4 cup finely chopped parsley leaves DIRECTIONS For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over mediumhigh heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

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Tagliolini con Tartufo: Tagliolini with Truffles

Recipe courtesy David Rocco Total Time: 15 min Prep: 5 min | Inactive Prep: -- | Cook: 10 min Level: Easy Yield: 4 servings INGREDIENTS 1 pound fresh tagliolini pasta 4 tablespoons butter 2 tablespoons freshly grated Parmigiano Reggiano cheese Freshly grated truffles and truffle shavings DIRECTIONS In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water. Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

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Prosciutto and Beans

Makes: 6 to 8 servings Start to Finish 30 mins Ingredients 119 ounce cancannellini (white kidney) beans, rinsed and drained 2cups grape or cherry tomatoes, halved 4ounces thinly sliced prosciutto, cut into bite-size pieces 1/2cup shredded Pecorino Toscano, Pecorino Romano, or Parmesan cheese (2 ounces) Herbed Garlic Butter 1/2cup chicken broth, heated 3cups loosely packed arugula or watercress leaves, coarsely torn 3tablespoons snipped fresh chives Salt and freshly ground black pepper 12 - 16ounces dried pasta, cooked and drained Directions 1.In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and pepper. 2.Add bean mixture to hot cooked pasta; toss gently to combine.

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Mushroom Ravioli Filling

Makes: 6 servingsYield: about 1 cup filling Prep 20 minsStand 15 mins Ingredients 1/2ounce dried porcini mushrooms 4ounces fresh mushrooms, finely chopped 1tablespoon olive oil 1tablespoon snipped fresh Italian (flat-leaf) parsley 1clove garlic, minced 1/4teaspoon salt 1/8teaspoon ground black pepper 1egg yolk, lightly beaten 1/2cup ricotta cheese Directions 1.Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain, discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms. 2.Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about 5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir for 1 minute. Remove from heat. Sprinkle with salt and pepper. 3.In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill until needed.

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Chicken and Gorgonzola Cheese

Makes: 6 to 8 servings Start to Finish 30 mins Ingredients 1 1/2pounds skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices 1/2teaspoon salt 1/2teaspoon freshly ground black pepper 3tablespoons olive oil 8ounces stemmed fresh cremini, shiitake, and/or button mushrooms, sliced 2cups whipping cream 1cup crumbled Gorgonzola cheese (4 ounces) 2/3cup grated Parmesan cheese 1/4cup snipped fresh Italian (flat-leaf) parsley 12 - 16ounces dried pasta, cooked and drained Directions 1.Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. 2.In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated, stirring occasionally. 3.Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until cheeses are melted. 4.Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked pasta; toss gently to combine.

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Easy Chicken Tetrazzini

Makes: 8 servings Prep 20 minsCook 5 hrs to 6 hrs (low) or 2.5-3 hours (high) Ingredients 2 1/2pounds skinless, boneless chicken breast halves and/or thighs, cut into 1-inch pieces 24 1/2ounce jars (drained weight)sliced mushrooms, drained 116 ounce jarAlfredo pasta sauce 1/4cup chicken broth or water 2tablespoons dry sherry (optional) 1/4teaspoon ground black pepper 1/4teaspoon ground nutmeg 10ounces dried spaghetti or linguine 2/3cup grated Parmesan cheese (3 ounces) 3/4cup thinly sliced green onion (6) Toasted French bread slices (optional) Directions 1.In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture in cooker. 2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. 3.Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with green onion. If desired, serve with toasted French bread slices. Makes 8 servings.

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Fettuccine Alfredo
Makes: 4 servingsServing size: 1 1/4 cups Start to Finish 35 mins Ingredients 8ounces dried fettuccine 2tablespoons butter 1cup whipping cream 1/2teaspoon salt 1/8teaspoon freshly ground black pepper 1/2cup freshly grated Parmesan cheese Grated or finely shredded Parmesan cheese (optional) Directions 1.Cook fettuccine according to package directions. 2.Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4 servings.

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