assignment pasta

Where did noodles originate? 

noodles originate from arabain people as they were the first people to travel long distances across deserts 

What kind of wheat is used to make pasta? Why is it used?

the wheat that is used is durum wheat this is the hardest of all wheats as it provides the pasta with firmness when cooked 

Why have pasta and noodle dishes become popular in Australia?

pasta and noodles dishes have become very popular in austraila after world war 2 when many italians migrated to australia 

What is the difference between noodles and pasta? 

the difference between noodles and pasta is noodles are thinner and noodles are traditionally eaten with chopstick while we eat pasta with a fork 

Name three kinds of pasta that are hollow in the middle.

cannelloni, penne and macaroni. cannelloni is this tubular or pipe-shaped pasta is approximately 10 centimetres in length and 2–3 centimetres in diameter. penne is this tubular-shaped pasta is hollow in the middle, with an angled edge, and usually about 4 centimetres in length. macaroni is These small, curved, hollow noodles are approximately 2 centimetres long. They are usually associated with the dish macaroni cheese.

Which noodles are sometimes referred to as cellophane noodles? Why?

vermicelli noodles are referred as cellophane noodles as they are packaged in blocks and because they are so thin and translucent 

What do carbohydrates provide us with? 

carbohydrates provide us with sugar and starches 

Is pasta a good source of protein? Explain.

pasta is a good source of carbs not protein as the carbs can keep an athlete going for a long exhaustive physical activity 

How can we classify carbohydrates? 

we can classify carbohydrates in two categories simple and complex simple carbs cause rapid increase in blood glucose levels while complex take longer to be digested and absorbed into the bloodstream 

Why do athletes eat carbohydrates?

athletes ear carbohydrates as it can increase the amount of muscle glycogen assisting with extending energy levels 

Choose five different types of pasta and find one suitable recipe for each.

cannelloni 

Method

1. Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. Stir in pasta sauce and bring to the boil. Simmer for 5 minutes or until slightly thickened. Season with salt and pepper. Stir in basil.
2. Preheat oven to 180°C. Lightly grease a 5cm deep, 25cm x 30cm (base) ovenproof baking dish.
3. Place mince, pumpkin, ricotta, pancetta and 1/3 cup parmesan in a bowl. Mix until well combined. Spoon mixture into a piping bag fitted with a 1cm round nozzle. Pipe mixture into cannelloni tubes.
4. Spoon a third of tomato sauce into dish. Top with cannelloni. Spoon over remaining sauce. Combine mozzarella and remaining 1/3 cup parmesan. Sprinkle over top. Bake for 40 to 45 minutes or until top is golden and pasta tender. Serve with salad leaves.

fettuccine alfredo 

Method

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
2. Melt the butter in a large frying pan over medium heat. Add the garlic and nutmeg and cook, stirring, until fragrant.
3. Stir in the cream and mascarpone, and bring to a simmer. Reduce heat to low and simmer gently, stirring occasionally, for 5 minutes or until the sauce thickens slightly (do not boil). Stir in the shredded parmesan. Remove from heat.
4. Add the pasta and gently toss until combined. Taste and season with pepper. Transfer to a serving bowl and top with shaved parmesan. Serve immediately.

macarconi 

Method

1. Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
2. Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
3. Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
4. Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.

ravioli 

method

1. Combine the tomato, stock powder, garlic and water in a small saucepan over medium heat. Cook, stirring occasionally, for 10-15 minutes or until the sauce thickens. Add the cream and rosemary and cook for 3 minutes or until heated through.
2. Meanwhile, combine the chicken, shallot and walnut in a medium bowl. Season with salt and pepper. Place 1 wonton wrapper on a clean work surface. Place 1 teaspoonful of the chicken mixture in the centre of the wrapper. Brush the edges with a little water. Top with another wonton wrapper. Press the edges together to seal. Repeat with the remaining wonton wrappers and chicken mixture.
3. Cook half the ravioli in a large saucepan of boiling water for 2-3 minutes or until tender. Use a slotted spoon to transfer the ravioli to a plate lined with paper towel to drain. Repeat with the remaining ravioli.
4. Divide the ravioli among serving bowls. Spoon the sauce over the ravioli and season with pepper. Serve immediately.

lasnage 

Method

1. Heat the oil in a large frying pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine and tomato paste, and bring to the boil. Reduce heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes or until sauce thickens slightly. Remove from heat. Taste and season with salt and pepper.
2. Meanwhile, to make the cheese sauce, combine the milk, onion, parsley stalks, peppercorns, cloves and bay leaves in a medium saucepan and bring to a simmer over medium heat. Remove from heat and set aside for 15 minutes to infuse.
3. Strain the milk mixture through a fine sieve into a large jug. Discard solids.
4. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat.
5. Gradually pour in half the milk, whisking constantly with a balloon whisk, until mixture is smooth. Gradually add the remaining milk, whisking until smooth and combined.
6. Place saucepan over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the parmesan and stir until cheese melts. Taste and season with nutmeg, salt and white pepper.
7. Preheat oven to 180°C. Brush a rectangular 3L (12 cup) capacity ovenproof dish with oil to lightly grease. Spread one-quarter of the bechamel sauce over the base of the prepared dish. Arrange 1 lasagne sheet over the sauce. Top with one-third of the mince mixture and one-third of the remaining bechamel sauce. Continue layering with the remaining lasagne sheets, mince mixture and bechamel, finishing with a layer of bechamel. Sprinkle with mozzarella. Place on a baking tray. Bake in preheated oven for 40 minutes or until cheese melts, is golden brown, and the edges are bubbling. Remove from oven and set aside for 10 minutes to set.
8. Cut the lasagne into 8 portions and serve with mixed salad leaves.