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This chapter continues the discussion of starchy foods. The previous chapter focuses on a fresh vegetable, the potato, one of the most important starches on European and North American menus. This chapter, by contrast, discusses preparations based on dried foods: legumes and grains. | Pasta, Noodles, and Dumplings The word pasta is Italian for “paste.” It is so called because pasta is made from a mixture of wheat flour and water and, sometimes, eggs. Italian-Style Pastas Pasta, Noodles, and Dumplings Macaroni Any dried pasta made from flour and water The best dried macaroni pastas are made from semolina, a high-protein flour from the inner part of durum wheat kernels. Lower-quality products are made from farina, a softer flour. Egg pastas Contain at least 5.5 percent egg solids in addition to the flour and water. They are usually sold as flat noodles of various widths. Kinds, Characteristics, and Quality Factors Pasta, Noodles, and Dumplings Fresh Egg Pasta Fresh egg pasta is made from flour and eggs and, sometimes, a small quantity of water and/or oil. Use a regular all-purpose or bread flour. Other flours, such as whole wheat flour, can be used to make fresh noodles. Vegetable purées and other flavoring ingredients are often added to fresh egg . | Pasta, Noodles, and Dumplings The word pasta is Italian for “paste.” It is so called because pasta is made from a mixture of wheat flour and water and, sometimes, eggs. Italian-Style Pastas Pasta, Noodles, and Dumplings Macaroni Any dried pasta made from flour and water The best dried macaroni pastas are made from semolina, a high-protein flour from the inner part of durum wheat kernels. Lower-quality products are made from farina, a softer flour. Egg pastas Contain at least 5.5 percent egg solids in addition to the flour and water. They are usually sold as flat noodles of various widths. Kinds, Characteristics, and Quality Factors Pasta, Noodles, and Dumplings Fresh Egg Pasta Fresh egg pasta is made from flour and eggs and, sometimes, a small quantity of water and/or oil. Use a regular all-purpose or bread flour. Other flours, such as whole wheat flour, can be used to make fresh noodles. Vegetable purées and other flavoring ingredients are often added to fresh egg pasta. Kinds, Characteristics, and Quality Factors Pasta, Noodles, and Dumplings Top row: elbow macaroni, pepe bucato, radiatore, ziti, conchiglie. Middle row: fettuccine; spaghetti; fusilli; (three small piles, from top to bottom) orzo, stelline, and ditalini; lasagna; spaghetti;(two small piles, from top to bottom) gemelli and rigatoni. Bottom row: bow ties (farfalle), penne, manicotti. Pasta, Noodles, and Dumplings Chinese noodles Cantonese noodles Udon Somen Soba, Chasoba, and Chukasoba Rice noodles Bean thread noodles Cellophane noodles Couscous Other Noodle Products Pasta, Noodles, and Dumplings Doneness Pasta should be cooked al dente, or “to the tooth.” Many suggestions have been made for testing doneness, but none is more reliable than breaking off a very small piece and tasting it. As soon as the pasta is al dente, the cooking must be stopped at once. Pasta is best if cooked and served immediately. One pound (450 g) uncooked dried pasta yields about 3 .
