Pasta

Pasta

1. • Pasta has now become popular in other countries mainly because it is relatively inexpensive, it is quick to cook and it goes well with a wide range of other foods

2. • Pasta contains carbohydrate, dietary fibre, B group vitamins, potassium, iron and a little protein

3. • Pasta is made from mixing water and flour. It can then be moulded into shapes and dried.

   • Pasta is available fresh or dried.
     • Green pasta is coloured by spinach, pink pasta by tomato and black pasta by squid’s ink.

4. Types

   • Spaghetti
   • Penne
   • Tagliatelle
   • Fusilli
   • Farfalle

5. Pasta Sauces

   • Alla Carbonara – a sauce made with eggs, ham and cream, flavoured with black pepper
   • Bolognaise – a meat sauce often called ‘ragu’
   • Al Pesto – a rich sauce made using olive oil, basil, pine nuts, garlic and Parmesan cheese.
   • Roux Sauce – made from butter, plain flour and milk, often flavoured with nutmeg and cheese – ideal for pasta bake
     • Cheese Sauce provides liquid, good source of protein and calcium.
   • gelatinisation
     • thickening of sauce