Use your Noodle

Marco Polo

Believed to spread pasta around the world

Dry Pasta Types

Tubes

Shapes

Ribbons

Micro Pasta

Strings

Most popular is spaghetti

String pasta is best with oil base sauces

Common pasta is fettuccine

Ribbon pasta goes well with butter and cream sauces such as alfredo sauce

Most common tube pasta is Penne Rigata

Goes well with heavy sauces

Popular choice is radiatore

Good at holding heavier sauces like cream sauces

Common pastas are orzo and pastina

Micro Pasta's are strictly for soups and broths

How is it made?

Made from water and flour

The flour is called Semolina

Semolina comes from a wheat called Durum

Another Semolina has emerged

It is called Dakota Durum

Semolina has high protein content

The high protein content helps starch release in the cooking water

Strands, tubes, and shapes are all made from extrusion

Pasta like Tagliatelle or fettucini are cut from large sheets

Tips for storing/cooking Pasta

Always cook pasta with more than 1 gallon of water

Always salt your water

1 pound of pasta is a good serving for four adults

1 Teaspoon per quart

Dry pasta does not like air, light, and little creatures

When you first put the pasta in the water stir gently

Let it boil again

Then reduce heat slightly

And cook until al dente

Noodles were created in China and Italy around the same time

Best for Mac and cheese

The more curves on the pasta they more sauce can stick onto it