For teachers

1. PASTA

2. LEARNING OBJECTIVES
To list the ingredients used in
making pasta
To understand the reasoning for
pasta shape selection
To design a pasta dish using a type
of pasta of your choice
To write the steps in making pasta

3. 5 THINGS ABOUT PASTA
In your group write down 5 things you can think of about pasta!
1.
2.
3.
4.
5.

4. Who Invented Pasta?
The Chinese, The Italians or the Indians?
 The Chinese – Eaten pasta as far back at 5,000
BC.
 The origins of 'macaroni' in Italy go back as far as
the time of the Ancient Romans who gave the
credit to the 'Gods’
 MYTH?-Italian Marco Polo brought it back to Italy
from China in the 13th Century A.D (Italians were
preparing pasta prior)
1. Video – History of Pasta HOP
2. DRY PASTA MAKING

5. The word pasta comes from the Italian word
for paste, meaning a combination of flour and
water
Top quality pasta is made from durum wheat
semolina (flour).
When pasta is made the aim is to convert the
flour of the durum wheat semolina into an
product we can eat.
WHAT IS PASTA MADE FROM?

6. 1. BLENDING OF SEMOLINA FLOUR
AND WATER
2. KNEADING AND MIXING OF
THE DOUGH
3. SHAPING THE DOUGH
4. DRYING
5. PACKAGING AND DISTRIBUTION
HOW IS PASTA MADE?

7. RIBBONS
SHAPES
TUBES
BASIC
CATEGORIES

8. Penne –comes from the latin “penna” meaning
feather or quill can be lisce (smooth) or regate
(ridges)
Macaroni elbows - Can be topped with any
sauce, baked, or put in soups, salads and
stir-fry dishes
Rotini ("Spirals" or "Twists") - Rotini's twisted
shape holds bits of meat, vegetables and
cheese, so it works well with any sauce
Pasta Shapes
There are more than 600 pasta shapes world wide

9. Jumbo Shells - Best when stuffed with your
cheese, meat or vegetables.
Bow Ties, Farfalle ("Butterflies") - Bow Ties
brighten any meal with their interesting shape.
Thick enough for any sauce, or make into a salad
or soup
Spaghetti ("A Length of Cord“) - Spaghetti
Bolognese – The UK and USA’s favorite pasta
dish.

10. Wagon Wheels, Ruote ("Wheels") - Wagon
Wheels make interesting salads, casseroles and
stir-fry dishes. Add to soups, or simply top with
sauce and enjoy
Lasagne (From "lasanum," Latin for pot) - Create
new Lasagne casseroles by using chopped
vegetables, cheeses and any kind of sauce.
Rigatoni ("Large Grooved") - Rigatoni's ridges
and holes are perfect with any sauce, from
cream or cheese to the chunkiest meat sauces

11. CAN YOU IDENTIFY THIS
PASTA? (THINK VANGOGH)

12. VARIETY OF PASTA SHAPES,FILLED
SHELF LIFE/STORAGE
FRESH 3-5 DAYS/ REFRIGERATE
DRY 2 YEARS/COOL DRY PLACE
(AIRTIGHT)
COOKING METHODS/TIMES
PASTA DOUBLES IN SIZE WHEN
COOKED 1C DRY=2C COOKED
PASTA

13. KEY TERMS
• AL DENTE- MEANING FIRM TO THE
TOOTH
• RIGATE-RIDGES
• PESTO- AN HERB SAUCE MIXTURE
TO COAT PASTA

14. PASTA PREPARATION
• BRING SALTED WATER TO A BOIL
• ADD PASTA GRADUALLY
• CONTINUE TO BOIL UNTIL AL DENTE
(UNCOVERED)
• STIR GENTLY DURING COOKING
• DRAIN
• SERVE IMMEDIATELY
RINSE ONLY WHEN SERVING COLD!
ADD OIL WHEN STORING
MAKE SURE THERE IS ENOUGH WATER

15. Why Is Pasta Good for Us?
Calories 189
Fat (g) 0.9
Dietary Fibre (g) 1.7
Protein (g) 6
Carbohydrate (g) 38
Cholesterol (mg) 0
1 Cup of Cooked pasta contains;
IT IS A GREAT SOURCE OF ENERGY!

16. WHICH COUNTRY EATS THE MOST PASTA?

17. DESIGN A PASTA DISH
WHAT SHAPE OF PASTA YOU WILL USE?
WHO YOUR DISH IS FOR?
CHILD, TEENAGER, MOTHER, FATHER, NAN,
GRANDFATHER, VEGETARIAN, ATHLETE
WHAT INGREDIENTS YOU ARE GOING TO ADD TO THE
PASTA?
MEAT, VEGETABLES, SAUCE