Pasta Assignment

Vanessa Hennessey
Thursday, April 2, 2015

Pasta Web Assignment
Who is credited with bringing pasta to Italy? Where was it supposedly

from?
Supposedly the Venetian merchant Marco Polo brought back pasta from
his journeys to China.
What is the all important flour used in making pasta? What is the
name of the hard wheat that it is derived from?
Semolina flour and durum wheat

What was spaghetti called around 1895?
It was called Macaroni
When was the first tomato and pasta recipe recorded?
First recorded in 1839
How much pasta do Italians eat compared to Americans?
Italians eat over sixty pounds of pasta per person, per year. Americans eat about
twenty pounds per person.
What is the Italian word for dried? What is the Italian word for fresh?
Dried- pasta secca
Fresh- pasta fresca
Approximately how many shapes of pasta are available in Italy?
Roughly 350 different shapes and varieties of dried pasta in Italy
By law, what are the ingredients of Italian pasta?
What is the purpose of ridges on pasta?
Must be made with 100% durum semolina flour and water

Hold onto the pasta sauce well
How long is Italian pasta dried?

About 50 hours at a low temperature
If serving fresh pasta, what are you showing to your guests?
A great deal of care in preparation and a high level of pride in the household's
culinary skills
What region has the reputation for making the best fresh pasta?
What is the term used to describe the doneness of pasta?
Why should a large quantity of water be used to cook pasta? What

other ingredients should be added to the water and why?
Emilia-Romagna
Al dente
Will stop the pasta from sticking and it will make sure that every inch of pasta is
cooked though. Adding plenty of salt to the cooking water before adding the
pasta because pasta is usually never seasoned therefore this is a good time to
do it.
Why should you never rinse your pasta?
What is a good rule to remember when deciding upon the sauce for
your pasta?
Washing off all that starch and salt will kill any flavor your pasta once had
Simple pasta works best with simple sauces

Complex shaped pastas are work best with thicker sauces
Sophia Loren
What type of pasta is recommended for soup?
the pasta of your choice, or use rice pasta, small grains of pasta that made a
hearty soup
According to the articles, you should stalk your fridge with what
ingredients?
Good quality pasta, olive oil, tomatoes, onions, garlic, lean meat, fish and sea
food and herbs like oregano, basil and parsley
The article suggests that we should stay as beautiful as which Italian

actress?
What ingredient is added to lasagne for vegetarian diets?
Basic tomato, garlic and onion pasta sauce, and mashed pumpkin
What are 10 Italian clichs you wont find in Italy?

1. Caesar Salad
2. Rolling Spaghetti with a Spoon
3. Salad As Appetizer
4. Pasta and Meat on the Same Plate
5. Cappuccino After a Meal
6. Oil and Butter with Bread in a Restaurant
7. Italians Eat Pasta Every Day
8. Italians Eat Big Dinners
9. Couples Sitting Side By Side
10. Italians Have Large Families
What was your score?
(10-10) 100%!!!!!!!!
Fifteen pasta shapes that I have never heard of before.
Campanelle pasta
Orecchiette
Reginette
pasta
Bucatini
pasta
Radiatori
pasta
Riccioli
pasta
Casarecce
pasta
Rotelle pasta
Pipe Rigate
pasta
Ditalini pasta
Pappardelle
Tripolini pasta
Pastina pasta
Tubini
pasta
Acini di Pepe
pasta
Tortellini Salad
READY IN ABOUT 1 hrs
Ingredients
1 (16 ounce) package refrigerated cheese tortellini
4 ounces sliced pepperoni, quartered
2 green onions, sliced
1 (2.25 ounce) can sliced black olives
1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
6 ounces mozzarella cheese, diced
1/3 cup extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons distilled white vinegar
1 teaspoon dried Italian herb seasoning
salt and black pepper to taste
Baked Ziti IV
READY IN 1 hrs (PREP 30 mins, COOK 1 hr)
Original recipe makes 12 servings

Ingredients
1 pound dry ziti pasta

1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water
for 8 to 10 minutes, or until al dente; drain.
2. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion
in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.
3. Place ground beef and sausage in the skillet. Cook over medium-high heat
until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season
with salt. Reduce heat to low, and simmer for 10 minutes.
4. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking
dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese,
sour cream, cottage cheese, and a little less than 1/2 of the meat mixture.
Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture,
and Parmesan cheese.
5. Bake in the preheated oven for 20 to 30 minutes, or until heated through and
cheeses are melted.
Cheesy Baked Gnocchi
READY IN ABOUT 1 hrs (PREP 10 mins, COOK 55 mins )
Original recipe makes 8 servings, 1 cup (250 mL)

Ingredients
2 tablespoons extra-virgin olive oil

1 large onion, chopped
4 cloves garlic, minced
1 (23 ounce) jar tomato puree (passata)
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
1 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF
PHILADELPHIA, divided
2 (500 gram) packages potato gnocchi, uncooked
1/3 cup chopped fresh basil, divided
Directions
1. Heat oven to 375 degrees F (190 degrees C).
2. Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and
stir 5 minutes or until onions are crisp-tender. Add tomato puree, sugar and
crushed pepper; cook and stir 2 to 3 minutes or until heated through. Add 3/4
cup cheese, gnocchi and 1/4 cup basil; cook and stir 2 minutes or until
cheese is melted and gnocchi is heated through, stirring frequently.
3. Spoon into 2-L casserole dish sprayed with cooking spray; cover.
4. Bake 45 minutes or until heated through, uncovering and topping with
remaining cheese for the last 10 minutes. Garnish with remaining basil.

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Vanessa Hennessey

Thursday, April 2, 2015

Who is credited with bringing pasta to Italy? Where was it supposedly

Semolina flour and durum wheat

By law, what are the ingredients of Italian pasta?

What is the purpose of ridges on pasta?

Must be made with 100% durum semolina flour and water

How long is Italian pasta dried?

What is the term used to describe the doneness of pasta?

Why should a large quantity of water be used to cook pasta? What

Why should you never rinse your pasta?

Simple pasta works best with simple sauces

What type of pasta is recommended for soup?

The article suggests that we should stay as beautiful as which Italian

What ingredient is added to lasagne for vegetarian diets?

What are 10 Italian clichs you wont find in Italy?

Fifteen pasta shapes that I have never heard of before.

READY IN 1 hrs (PREP 30 mins, COOK 1 hr)

Original recipe makes 12 servings

1 pound dry ziti pasta

Cheesy Baked Gnocchi

READY IN ABOUT 1 hrs (PREP 10 mins, COOK 55 mins )

Original recipe makes 8 servings, 1 cup (250 mL)

2 tablespoons extra-virgin olive oil

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