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Use your Noodle - Coggle Diagram
Use your Noodle
Dry Pasta Types
Tubes
Most common tube pasta is Penne Rigata
Best for Mac and cheese
Goes well with heavy sauces
Shapes
Popular choice is radiatore
Good at holding heavier sauces like cream sauces
Ribbons
Common pasta is fettuccine
Ribbon pasta goes well with butter and cream sauces such as alfredo sauce
Pasta like Tagliatelle or fettucini are cut from large sheets
Micro Pasta
Common pastas are orzo and pastina
Micro Pasta's are strictly for soups and broths
Strings
Most popular is spaghetti
String pasta is best with oil base sauces
Strands, tubes, and shapes are all made from extrusion
Tips for storing/cooking Pasta
Always cook pasta with more than 1 gallon of water
Always salt your water
1 Teaspoon per quart
1 pound of pasta is a good serving for four adults
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
The more curves on the pasta they more sauce can stick onto it
Marco Polo
Believed to spread pasta around the world
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
Noodles were created in China and Italy around the same time