10-CAREGIVING

Susan D. Dela Torre

Teacher II
MOTIVATION
 OBJECTIVES
• identify the different types of pasta;
• differentiate the types of pasta;
• appreciate the importance of pasta by
preparing the appropriate dish for a
particular patient.
Unlocking difficulties
• PASTA
• AL DENTE
• FARINACEOUS
 PASTA
Pasta is a food made from a mixture of flour,
water and sometimes eggs that is formed into
different shapes ( such as thin strips, tubes, or
shells ) and usually boiled
Types of pasta
•LONG PASTA
•RIBBONS
•TUBES
•SPECIAL FORMS
•STUFFED PASTA
•COLORED PASTA
 Long Pasta
A LONG, THIN, CYLINDRICAL PASTA
OF ITALIAN ORIGIN, MADE OF
SEMOLINA OR FLOUR AND WATER.
 Capelli d' Angelo
This is a thinner version of spaghetti.
Its delicate shape makes it perfect
with light and spicy sauces such as
tomato, fish and oil-based sauces.
 Spaghetti
Arguably, the most famous of all
pasta forms. These round strands
are excellent with various sauces.
 Capellini
This very fine noodle, also known
as angel hair pasta, is excellent
with soup or butter sauce.
 Linguine
This thin, slightly flattened pasta
looks like a tongue, thus its name. It
is often served with oil, butter, and
thin sauces.
 Bucatini
This thin, hollow pasta tube goes
well with vegetable and cheese
sauces, pesto and pancetta.
 Fusilli Lunghi
This long coil-snapped pasta is suited
to chunky sauces. They are a classic
match with neopolitanragu and can
be used in baked pasta dishes.
 Ribbons
RIBBON PASTA, WHICH IS FLAT
STRANDS OF PASTA, IS AVAILABLE
IN DIFFERENT LENGTHS, WIDTHS
AND THICKNESS.
 Fettuccini
also known as trenette.
Fettuccine is suited to medium
heavy and rich sauces,
 Tagliatelle
This is slightly wider than fettuccine
and it is the classic partner of the
bolognese sauce. It can also be
combined with rich, hearty sauces.
 Pappardelle
These are very wide ribbons, also
called larghissime, which either could
be straight edged or saw-edged.
 Tagliolini
perhaps one of the thinner ribbons,
tagliolini is usually served with sauce
or broth.
 Tubes
TUBULAR PASTA IS ANY PASTA THAT
IS HOLLOW THROUGH THE CENTER,
FORMING A TUBE.
 Penne
The word penne means pen which
this pasta resembles because it is
quill-like shape. It may be smooth
(lisce) or ridge (rigate) and is
available in various sizes. The ridges
and cavities of this type of pasta
make it a perfect vehicle for cream
and meat sauce.
 Cavatappi
These corkscrews which are larger
version of the fusilli, go well with a
variety of sauces which cling the
pasta's ridges and holes
Maccheroni/macaroni - Generally the
term maccheroni or macaroni refers to
a variety of tubular pastas. They can be
served with medium and hearty sauces
or in soups.
 Rigatoni

These are large, grooved

tubes, which go well with
meat sauces, fresh tomato
sauces, and vegetable sauces.
 Special forms
SPECIAL FORMS PASTA ARE SMALL
IN SIZE AND HAVE DIFFERENT
UNIQUE SHAPES.
 Farfalle
These are flat rectangular
noodles that are pinched in the
center to form bowties. Farfelle is
excellent with oil-based sauces,
butter sauces, cheese sauces and
tomato-based sauces that are
trapped within the folds.
 Conchiglie
These are ridged shells that are
available in a variety of sizes,
with the smallest ones in soups;
the middle-sized ones, with
sauces, and the largest ones,
stuffed. These are suited to
tomato, meat, and butter sauces.
 Orecchiette
This pasta looks like little ears.
Orecchiete is traditionally
hand- made from eggless
pasta dough. It is usually
served with vegetable sauces,
thick sauces, soups, and ragu.
 Fusilli corti

These are like short springs

that are perfect with chunky
sauces and vegetable sauces
that wrap around their shape.
 Route de carro
These cartwheels, which
originate from Sicily, are a good
match with vegetable sauces,
meat, and cheese sauces that are
trapped within their "spokes".
 Stuffed pasta
FILLED PASTA OR STUFFED PASTA,
USUALLY SEALED, SURROUNDING A
VARIETY OF FILLINGS.
 Lasagne
These are long past
sheets, which are
prepared by layering
them with meat or
vegetable filling and
baked them.
 Raviolini
Also known as
Agnolotti, these are
usually meat-filled but
may also be stuffed
with other types of
fillings.
 Tortelli
These are square pasta
pillows usually stuffed
with a spinach-ricotta
mixture and served with
a simple buttered
tomato sauce.
 Tortellini
these stuffed little
pasta rings contain
meat or cheese and
are usually served
with cream sauces or
with broth.
 Cannelloni
Different kinds of
fillings can be spread
on these rectangular
pasta sheets. They
are then rolled up
and baked.
 Colored pasta
TO MAKE COLORED PASTA AT HOME,
YOU JUST NEED TO ADD A NATURALLY
STRONG COLORED INGREDIENT TO
YOUR PASTA DOUGH, FOR EXAMPLE;
BEETROOT OR SPINACH,
 Plain
This pasta is made from
eggs, flour, salt and
sometimes. It usually
accompanies cream
sauces, with its color
ranging from pale to
rich yellow.
 Spinach
It is made by adding
chopped cooked
pasta to the eggs in
the pasta
dough mixture.
 Tomato
The color of red pasta
is achieved by the
addition of tomato
purée or concentrate
to the basic fresh
pasta recipe.
 APPLICATION
Each group will list down
different pasta dishes and
identify the types of pasta to
be used.
 EXTENDED ACTIVITY
Topic: Pasta dishes
References: Guidelines in the selection and
preparation of food by Soriano; pages 159 – 165
1.) What are the proper procedures in cooking
pasta?
2.) How pasta stored? Give the different ways to
maintain the good qualities of pasta.