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Pastas; Brief History Thereof

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Carly Rysdon

on 7 January 2016

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Transcript of Pastas; Brief History Thereof

Pastas; Brief History Thereof

Long Pastas
Long pastas are the most common type of pasta used in favorite dishes like fettuccine Alfredo and basic spagetti dishes.
Ribbion Cut Pasta
Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically. Classic forms of this include lasagna and Linguine. Ribbon cut pastas come in a variety of widths and thicknesses, each bringing unique textures and flavors to their dishes.
Short-cut Extruded Pasta
Short-cut extruded pasta is almost always made from durum wheat, water, and salt (no egg), forced through a die and then cut and dried.
Serious, and better quality pasta makers, extrude the dough through bronze dies which leave , which require more pressure but leave microscopic ‘funnels’ in the pasta which capture the sauce of the pasta. It is also not dried at high temperatures like commercial pasta but rather left over several days which makes it more flavourful.
Decorative Pasta
Decorative pasta is a more creative way to shape pasta. From alphabet to octagons decorative pasta in a different, more creative, freelance direction.
Buccatini
A thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".
Pici
Very thick, long, hand-rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.
Ziti
Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface.
Spaghetti Alla Chitarra
Similar to spaghetti, except square rather than round, and made of egg in addition to flour. Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
Pizzoccheri
A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Sagnarelli
Sagnarelli is a type of ribbon pasta. They are typically rectangular ribbons with fluted edges. It is typically served with a cream sauce
Cannelloni
Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce.[
Paccheri
Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.
Manicotti
Large stuffable ridged tubes
Manicotti is the american version of cannellone in Italy. The word cannellone literally means "a big pipe" and manicotto loosely translates as "a big sleeve."
Campanelle
This is a basic pasta that you can find at pretty much any grocery store. This pasta is also referred to as gigli or riccioli at times and is shaped like a flower or a bell. It is small and commonly used in a thick sauce and is a nice way to dress up any casserole.
Rotelle
“Little wheels” is what this word literally means and the pasta is shaped like its definition. Some people even call this pasta “wagon wheels.” It looks like the wheel off of an old horse drawn carriage, the kind that has spokes
Radiatori
Radiatori is pasta that is shaped like a radiator. It is small and squat shaped and sometimes they somewhat resemble rotini but this pasta has a frilly, ruffled edge and is shorter. This is another type of pasta that is used best in a thick sauce.
Based on Jim Harvey's speech structures
"Slaps." The name has been ascribed to a slapping sound they may make when eaten.
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