Different shapes

Pasta is available in many different forms and sizes. The majority of pasta shapes originated in Italy but they have also been created in other parts of the world. I.e. noodles have been created in Asian countries. Certain shapes and sizes are used for specific purposes, while others are used in several different manners.

Pasta, description and how it can be used. / Pictures
Shaped pasta :
They include shapes that resemble shells, bow ties, spirals, snails, wheels and radiators. Shaped pastas are generally found dried.
The smaller shaped pastas work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles /
Tubular pasta:
Tubular pastas are any pasta that are in the shape of a tube. Tubes are long and narrow while others are short and wide. They are found with smooth or grooved exteriors and their ends are cut straight or at an angle.
They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pastas are also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked. /
Soup pastas:
Soup pastas consist of pasta shapes that range in size from small to very tiny. Soup pastas include many shapes, such as round balls, thin strands, tubes, rings, grain-shapes, bow ties and stars.
The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups. Some of the soup pastas are also used in pasta salads. /
Stuffed pasta:
Stuffed pastas are formed in different shapes, such as squares, circles, triangles and half moons. They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables.
Stuffed pastas are first cooked and then generally served with a light sauce. /


Asian noodles:
Asian noodles consist of strands that vary in shape, width and length.
They are also found as thin straight sticks, flat strands, round strands, and wavy strands.
The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour. Some Asian noodles are made with eggs but many are not.
Asian noodles are eaten hot or cold, and are used in soups, salads, stir-fries, and other Asian dishes. /
Ribbon pasta noodles:
These consist of flat strands of pasta, which are available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges.
The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce. /
Strand pasta noodles:
Pasta strands are long rods of pasta, which are generally round.
The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce. /

Nutritive value

Pasta is a good source of Carbohydrate and contains some protein, dietary fibre (NSP), B- group Vitamins and potassium and iron.

Whole wheat pasta made from the whole wheat grain provides more fibre.

100g dried whole meal pasta 9.8g fibre

100g dried white pasta 3g fibre

Cooking pasta

Put the pasta into a pan of boiling water and cook for the time as directed on the packet with the lid off the pan. The water should be kept boiling quite vigorously to prevent the pasta sticking.

Rice

For many countries, rice is a staple food

During the last decade, rice became more important and widely used as it is economical, easy to prepare and cook and also stores well.

Types of rice

For cooking there are three main types of rice

Long-grain rice

Stays fluffy, light and separate when cooked. So it is best for savoury dishes.

Example: Basmati rice and Jasmine rice.

Medium- grain rice

Moist and tender and have a greater tendency to cling together.

Example: Arborio rice use mostly in risottos

Short grain rice

Cooked grains are soft and cling together. It can be used for rice puddings.

Nutritional information

Rice contains carbohydrate, little protein and dietary fibre, B Vitamins and minerals.

Cooking rice

Boiling method:

Wash the rice in a sieve under running cold water. Put it into a pan of boiling,salted water and bring back to boil.Then cook for 11 minutes,

Drain in the sieve and serve.

Steaming method:

Place cold rice in a pan, add cold water (just cover the rice) and some salt if required, then close the pan.

Bring to boil and when you see steam keep the lid, reduce heat and simmer for two minutes.

Switch off the pan, let stand with lid for 3 minutes. Uncover pan and if the water is not absorbed, drain and serve.

Ms J. Borg

Pasta and Rice

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