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Pasta Lab Class with Chef Ed Rhinehart Date: October 18th and 20th 2006 7:30-7:45 attendance 7:45-8:00 go over projects 8:00-8:45 Chef Ed’s pasta demonstration 8:45-9:00 free 9:00-10:00 make doughs 10:30-11:00 practice cuts 11:00-12:00 finish pastas and plate 12:00-12:30 grade Noodle
Noodle-drying rack in Seoul A noodle is a thin strip of pasta, usually cut or extruded from some kind of dough. It is the basic unit in dishes like spaghetti, linguine, soba, and udon. The term often refers to moist, cooked pasta, since it has connotations of curviness and slipperiness, but also to dried noodles that must be reconstituted by boiling or soaking in water. The word noodle derives from Latin nodus (knot), via German Nudel (noodle, pasta). The Chinese, Arab and Italian peoples all claimed to have been the first to create this string-like food, though the first written account of noodles is from the East Han Dynasty between 25 and 220 CE. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.[1] Types of noodles by ingredient - Egg noodles are usually made of a mixture of egg and wheat flour
- Asian egg noodles, also known as ba mee in Thai, are common throughout China and South-East Asia.
- Pasta - Italian egg noodles
- Reshteh - Middle Eastern egg noodles
- Wheat noodles
- Mee pok flat, yellow Chinese noodles, popular in South East Asia
- Lamian hand pulled Chinese noodles
- Chuka men Japanese for "Chinese noodles", used for ramen, chanpon and yakisoba
- Udon- thick Japanese wheat noodles
- Somen- very thin Japanese wheat noodles
- Rice noodles
- Rice vermicelli - thin rice noodles, also known as mǐfěn or been hoonor sen mee
- Flat rice noodles, also known as hfěn or ho funkway teowor sen yai
- Buckwheat
- Soba- Japanese buckwheat noodles
- Naengmyon - Korean noodles made of buckwheat and sweet potato starch. Slightly chewier than soba.
Types of noodle dishes - Chilled noodles - noodles are sometimes served in a salad. An example is the Thai glass noodle salad yam woon sen. In Japan, traditional Japanese noodles such as soba and somen are often served chilled with a dipping sauce.
Pasta is a type of food made from the flour of certain grains mixed with water and/or eggs, which is then kneaded and formed into various shapes, and boiled prior to consumption. While the name, and all pasta types, come from Italy, pasta is very popular all over the world. The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Less frequently, the term maccheroni (macaroni in English) is used for the same products, especially when in combination with cheese. Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which shares its origins with "paste", meaning "dough", "pasta", or "pastry" as in "small cake". As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta.[1] Today the word "pasta" is reserved for Italian-style noodles in English-speaking countries, while the word "noodle" has a more general meaning. Dried Italian-style pasta is made from durum wheat semolina, which gives it a light yellow colour and a slightly chewy texture when properly prepared. Certain American pastas are produced from a mixture of Farina and Semolina. Such pastas often have a different texture and flavor and are typically used in casseroles or other dishes. Asian-style noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour. Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and mode of preparation. Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh pasta cooks quickly and has a delicate taste, but spoils quickly due to its high water content. Dry pasta generally contains about 10% moisture, which makes it shelf stable for about three years. Packed refrigerated or frozen pasta can be found virtually everywhere in the world. More varieties tend to be available where expatriate Italian communities have taken root. Italian companies such as Arienti & Cattaneo Ima, Ostoni, and Zamboni manufacture machines for producing "fresh" packed pasta, which has a shelf life of around 7 weeks. The U.S. Food and Drug Administration (FDA) determined that consuming five servings of fortified grain foods — a serving might be cup of cooked pasta or a slice of bread, for example — could add another 220 micrograms or more of folate per day, to help people meet their recommended folate levels. Penne rigate pasta, strung together, at a store in Porto Venere, Italy. Pasta was developed independently in a number of peoples around the globe (though some anthropologists dispute this). In each of these places, locally available grain was the primary starch source in the diet. Grains had, before the invention of pasta, been consumed as a gruel or grain paste, or rendered into flour and eaten as bread. Pasta noodles were likely developed as an alternative to gruel or bread. Pasta noodles can be created even where there is no oven, or not enough fuel to support an oven. In contrast, bread requires a great investment in time and effort to accomplish. The earliest known records of noodles in Europe are found on Etruscan tomb decorations in central Italy from around 400 BC. Noodles dating back to about 2000 BC have been found near Lajia at the Huang He in Western China. Though the site was devastated by an earthquake followed by a flood, the yellow noodles survived in an upside-down clay pot underneath a thick layer of loess. Archeologist Houyuan Lu discovered the noodles and was able to take photos. Analysis showed that the noodles, with a length of approximately half a meter and a diameter of three millimeters, were produced from millet. Chinese noodles before the age of industrialized food production were always used fresh, and they are comprised of one giant noodle mass through the cooking process because it is considered bad luck in China to cut noodles before serving them to eat. Thomas Jefferson is credited with bringing the first macaroni machine to America in 1789 when he returned home after serving as ambassador to France. The first commercial pasta manufacturer in America was Antoine Zerega, a Frenchman of Italian descent who began making pasta in Brooklyn, New York City, New York, in 1848.[2] Common pasta sauces in northern Italy include pesto (a raw amalgam of pounded basil, pine nuts, and garlic with grated Parmigiano Reggiano and Pecorino Sardo cheeses and olive oil) and bolognese (a rich and slowly simmered sauce based on finely chopped beef or veal); in central Italy, simple tomato sauce and amatriciana (a red tomato/wine based sauce, usually including onion and bacon strips); in Southern Italy, spicy tomato, garlic, and olive oil based sauces, often paired with fresh vegetables or seafood. Varieties include puttanesca (tomatoes, olives and capers), spaghetti alla norma (tomatoes and eggplant), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil). Pasta sauces unknown in Italy but popular abroad include alfredo (a white cream sauce), and meatballs and tomato sauce (an 'italianesque' dish developed in the US). Pasta varieties Pasta comes in many different shapes and sizes. There are simple string-shaped pasta like spaghetti and vermicelli, ribbon-shaped ones like fettuccine and linguine, short tubes like elbow macaroni and penne, large sheets like lasagna, tiny grains like couscous and orzo, and hollow pasta stuffed with filling, like ravioli, manicotti, and tortellini. See List of pasta for more. Shaped pasta ] Tubular pasta Strand noodles | | Type | Common? | Description | Translation | | | Barbina | No | Thin strands often coiled into nests | | | | capelli d’angelo | Yes | (kah-PELL-ee DAN-zheh-low) The thinnest round-rod pasta. | “angel hair” | | | Capellini | Yes | (kah-pehl-LEE-nee) A round-rod pasta, thicker than angel hair, and thinner than vermicelli. | “thin hair” | | | Chitarra | No | Similar to spaghetti, except square rather than round | | | | Ciriole | No | Thicker version of chitarra | | | | Fedelini | No | (fay-day-LEE-nee) A round-rod pasta, thicker than vermicelli, and thinner than spaghetti. | “little faithful ones” | | | Fusilli lunghi | No | Very long coiled rods (like a thin telephone cord) | “long springs” | | | Pici | No | Very thick, found in Tuscany | | | | Spaghetti | Yes | (spah-GEH-tee) A round-rod pasta, thicker than fedelini. | “little strings” | | | Spaghettini | No | (spah-geh-TEE-nee) Thin spaghetti. | -ini “thin/small” | | | Spaghettoni | No | (spah-geh-TOH-nee) Thick spaghetti. | -oni “thick/large” | | | Vermicelli | Yes | (ver-mih-CHEL-lee) A round-rod pasta, thicker than capellini, and thinner than fedelini. | “little worms” | | | Vermicelloni | No | (ver-mih-chel-OH-nee) Thick vermicelli. | -oni “thick/large” | Ribbon pasta noodles Micro pasta Irregular Shapes | | | Type | Common? | Description | Translation | | | | Sptzle | Yes | German egg pasta that is either round in shape from being squeezed through a press, often reminding people of worms because of their soft consistency, or completely irregular, when hand made (without a press). | Means "little sparrow" in German. | | | | Gnocchi | Yes | Round in shape and often made with flour plus potatoes. | | | | | | | | | | | | | | | |
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