User:Lory.H/sandbox

Hello everyone, welcome to my sandbox Lory.H (talk) 13:16, 21 March 2012 (UTC)

Pasta Introduction Cont'd

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold.Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten. Lory.H (talk) 23:21, 28 March 2012 (UTC)

Process of Pasta Production

Homemade Pasta

Ingredients to make pasta dough include semolina flour, egg, salt and water. Flour is first mound on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. Salt is added to the dough and is kneaded until it is smooth and dry. If the dough remains sticky, semolina flour is further added and is kneaded until it is dry. The dough is then shaped into pieces that are needed to make sheets of pasta. Then a rolling pin is used to flatten the dough. There are a variety of ways to shape the sheets of pasta depending on the type of pasta that needs to be made. The most popular types include penne, spaghetti, and macaroni. De.Wong (talk) 21:38, 24 March 2012 (UTC)

Storing Pasta

The storage of pasta depends on how far along it is processed. Uncooked pasta is kept dry and can sit in the cupboard for a year. The pasta must be airtight and stored in a dry area. Make sure it is kept in a cool place. Cooked pasta is stored in the refrigerator for a maximum of five days in an airtight container. Adding a couple teaspoons of oil helps keep the food from sticking to each other and the container. If the cooked pasta is not used in the five days it may be frozen for up to two or three months. The pasta will start to dry after a period of time, but it varies with the type of pasta. Should the pasta be dried completely, place it back into the cupboard. Lory.H (talk) 12:04, 27 March 2012 (UTC)

Factory Manufactured Pasta

The ingredients to make dried pasta usually include water, semolina flour, egg for colour and richness, vegetable juice (such as spinah, beet, tomato, carrot) for colour and taste, and herbs or spices for flavour; however, ingredients may vary. Semolina flour is piled in silos that will transfer the semolina through a pipe and into a mixing machine. Warm water is poured into the machine to mix with the semolina flour. The machine kneads it until the mixture becomes firm and dry. If pasta needs to be flavoured, eggs, vegetable juices, and herbs are added to the mixture. The next step is to place the dough into the laminator to be flattened into sheets. It is then further compressed by the vacuum mixer-machine to clear out air bubbles and excess water from the dough until there is only 12% of water content left. Next, the dough is processed in the steamer to kill any existing bacteria it may contain. After steaming, the dough is ready to be cut. Depending on the type of pasta to be made, the dough can either be cut or pushed through dies. Then the pasta needs to be dried; it is set in a drying tank so that it can be dried by specific regulations of heat, moisture, and drying time depending on the type of pasta that is being dried. The final step is to properly package the pasta. If packaging fresh pasta, it needs to be sealed in a clear plastic container with a plastic sheet cover under a hot press. While it is being sealed, air is sucked out of the container replacing with carbon dioxide and nitrogen mixture. This allows the pasta to prolong its preservation. Dried pastas are packaged differently compared to fresh pasta. It needs to be placed in stainless steel buckets that are transferred to appropriate packaging station to be sealed. De.Wong (talk) 01:56, 27 March 2012 (UTC)

Varieties Cont'd

Fresh Pasta

Fresh pasta is usually locally made with fresh ingredients. However, this excludes red and white wine, soft and hard cheese, West Coast and East Coast pasta that can be locally made or can be shipped since it does not require fresh ingredients. Furthermore, fresh pasta is usually made with a mixture of eggs and all-purpose flour or “00” high gluten flour. Since it contains eggs, it is more tender compared to dried pasta that only takes about half the time to cook. Delicate sauces are preferred for fresh pasta since the pasta can take front stage. Fresh pastas do not expand in size after cooking, therfore, one and a half pund of pasta is needed to serve 4 people generously. Fresh egg pasta is generally cut into strands that vary in width depending on what pasta needs to be made, such as fettuccine, pappardelle, and lasagne. It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known in the Piedmont area, near the border of France. In this area, dough is only made out of egg yolk and flour resulting in a very refined flavor and texture. This pasta is often served simply with butter sauce and thinly sliced truffles that are native to this region. In other areas like Apulia, fresh pasta can be made without eggs. The only ingredients needed to make the pasta dough is semolina flour and water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is also popular in other places including Sicily. However, the dough is prepared differently, it is made of flour and ricotta cheese instead. De.Wong (talk) 14:16, 28 March 2012 (UTC)

Dried Pasta

Dried pasta can also be defined as factory-made pasta because it is usually produced in large amounts that require large machines with superior processing capabilities to manufacture. Dried pasta is mainly shipped over to farther locations and has a longer shelf life. The ingredients required to make dried pasta include semolina flour and water. Eggs can be added for flavour and richness, but are not needed to make dried pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for several days to evaporate all the moisture allowing it to be stored for a longer period. Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles. Once it is cooked, the dried pasta will usually increase in size by double of its original proportion. Therefore, approximately one pound of dried pasta serves upto four people. The way to create the finest dried pasta is by mixing golden semolina flour, ground from durum wheat, with water. Good quality dried pasta is identified by its slight rough surface and compact body that helps maintain its firmness in cooking, since it swells considerably in size when cooked. De.Wong (talk) 14:16, 28 March 2012 (UTC)

Judging Pasta Quality

The following 7 criteria are useful when evaluating good pasta quality.

1. Colour

Good pasta can be recognized by its bright amber color which means it has been cooked to perfection.

2. Stickiness

The better the pasta, the less it tends to stick together. If your pasta turns into a ball in the strainer, it is a potential sign of poor quality pasta.

3. Surface Texture

Quality pasta has a matte finish with a consistent look.

4. Springiness

The Italians call this the "al dente" characteristic of good pasta. Pasta should have bounciness-it should have life when it is being eaten.

5. Consistency

You can always tell good pasta by how much chewing it requires. The more you need to chew, the better the pasta.

6. Particle Separation

The better quality pasta will stay separated when it is being chewed. It should not clump together.

7. Taste

Quality pasta has a subtle nutty flavour to it.

Alyha.s (talk) 01:34, 29 March 2012 (UTC)

History Cont'd

...

According to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta. Durum wheat pasta was introduced by Libyian Arabs during their conquest of Sicily in the late 7th century. The dried pasta introduced was being produced in great quantities in Palermo at that time. Sicilian coined the modern word "macaroni", which is making kneaded durum wheat by force.

De.Wong (talk) 20:41, 24 March 2012 (UTC)

...

In the 14th and 15th Centuries, dried pasta became popular for its easy storage. This allowed people to store dried pasta in ships when exploring the New World. . A century later, pasta was present around the globe during the voyages of discovery. Later the Spanish discovered tomatoes as a new ingredient for the pasta sauce in the 16th century. Before the tomato sauce was introduced, pasta was eaten dry by fingers requiring no cutleries. However, the liquid sauce demanded the use of a fork altering individual’s eating manners. De.Wong (talk) 20:14, 24 March 2012 (UTC)

The History of Pasta Manufacturing

Pasta manufacturers were made since the 1600’s across the coast of San Remo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to hand made pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world. De.Wong (talk) 17:08, 26 March 2012 (UTC)

Evolution of Pasta

It is to be noted that the idea of using tomato sauce to give pasta its flavor was revolutionary since surprisingly for a hundred years it wasn't eaten with any sauce at all. It wasn't even eaten with forks or spoons for that matter people most often used their hands. Forks or other utensils were used by the upper classes during that time period since they were already so rare. Pasta has changed quite a bit from being a small dish to one that is now considered the staple diet. This has not just happened overnight however. Other factors such as low prices and easiness to cook heavily influenced the growing popularity of this staple item. KokiSab (talk) 15:28, 29 March 2012 (UTC)

Pasta Today

The art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. “It is estimated that Italians eat over sixty pounds of pasta per person, per year easily beating Americans, who eat about twenty pounds per person.” Pasta is so beloved in the nation of Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society the presence of pasta is ubiquitous, as individuals can find a variety of pasta in the local super markets. Due to the worldwide demand of this staple food, Pasta is now mass produced in factories in comparison to being crafted by hand. However, while pasta is made everywhere, “the product from Italy keeps to time-tested production methods that create a superior pasta”. Alyha.s (talk) 01:34, 29 March 2012 (UTC) Also, until recently Pasta was singularly a part of Italian and European cuisine due to its popularity in these regions. With an increase in popularity on a world-wide scale, Pasta has crossed international borders and is now a popular form of fast-food and a staple diet of many North Americans. This is due to the great amount of Italian immigration into the United States around the beginning of the 20th century. Similarly an immense immigration of Italians into South Africa ensured that spaghetti and meatballs became an essential part of South African cuisine. KokiSab (talk) 15:47, 29 March 2012 (UTC)

International Adaptations Cont'd

When pasta was introduced to several nations, every culture adopted different style of preparing it. In the past, ancient Romans cooked pastas by frying or boiling it. It is also sweetened with honey or tossed with garum. Ancient Romans also enjoy baking it in rich pies, called timballi. De.Wong (talk) 14:54, 27 March 2012 (UTC)

Nutritional Value

There are several health benefits to consuming pasta, especially whole wheat pasta. Whole wheat are low in calories and contains considerable amounts of minerals including, magnesium, iron, calcium, potassium, zinc, selenium and manganese. Minerals are important for the body because they help with the structure of bones, regulate heart beat, maintain muscle, and take part in regulating cell growth. In addition, an equivalent amount of whole and white grains are recommended for a complete and healthy diet with essential vitamins, minerals and nutrients. Pasta is normally an intake combined with other foods rich in nutrients. Fiber for example, can be found in vegetables, beans, fish, tomato sauce, cheese and meats such as poultry and lean ground beef.

Pasta is a complex carbohydrate that helps sustain energy because it releases energy slowly compared to sugar; sugar tends to release its energy rapidly. Pasta also contains a small amount of sodium, and does not include cholesterol. Furthermore, assorted pastas has rich essential nutrients, such as iron and vitamin B. Another benefit to eating pasta is that it provides niacin for the body. This vitamin is essential for bodily functions, such as converting the carbohydrates into glucose, which produces energy for the body. Enriched pasta also contains folic acid that is beneficial for those of child bearing. Folic acid is needed for the proper growth of cells and development of the embryo. Furthermore, when desiring to lose weight, it’s important to reduce the calories instead of carbohydrates. It is confirmed by scientists that pasta dishes are not a factor of weight gaining and obesity. Therefore, pasta is advantageous to people who have these problems because it will help them to retain good health.

Glycemic Index measures how quickly carbohydrates cause the blood sugar to rise. The blood sugar response rises depending on how quickly the carbohydrate increases. Pasta has a minimum Glycemic Index, therefore containing no sugar benefiting people's health. In addition, the amount of protein in pasta depends on the type of flour used to make the dish. If it is made from durum wheat, the pasta contains protein and gluten. After digestion, the protein is converted into sugar and then released as energy. Fortunately, the protein is not converted into fat. However, less fat is burnt due to the storing of energy. The slow release of energy then results in the slow rid of fat. Pasta is considered to be a good source for vegetarians because it contains extensive amounts of protein, proteins that consists of the six essential amino acids.

The Mediterranean Diet is a health approach in which the goal is to prevent oneself from illness and diseases. This particular diet includes a number of plant foods. Pasta as one of the dishes, helps benefit the health with this dietary patten. Other foods include olive oil, dairy products, eggs, red meats, and small amounts of fish and poultry. Lory.H (talk) 04:33, 29 March 2012 (UTC)

Additional Facts

Alyha.s (talk) 03:22, 29 March 2012 (UTC)
 * For the production of one billion pounds of pasta, you would need 2,021,452,000 gallons of water – that is enough to fill approximately 75,000 Olympic-size swimming pools.
 * One billion pounds of pasta is approximately 212,595 miles of 16-ounce packages of spaghetti stacked end-to-end – that is enough to circle the earth's equator nearly nine times.
 * In the United States it is a federal law for a noodle must contain 5.5 percent egg solids to be called a noodle – without egg, a noodle legally isn't a noodle.
 * The term “cooked al dente” (al-DEN-tay) literally means "to the tooth", this is the correct technique of checking if the pasta is properly cooked. The pasta should be a bit firm, posing some resistance to the tooth, but also tender.
 * Pasta is available in a variety of colours. The majority of pasta is cream-coloured, however there are also various coloured pastas. Pasta that is green is made using spinach, red pasta is made using tomato, gray pasta is made using squid ink, and some pasta is called "cellophane" because it becomes transparent when cooked.
 * In the nation of Italy, 51 pounds of pasta are consumed by the average person yearly. This is in comparison to the 15.5 pounds of pasta eaten yearly by the average individual in North America.
 * Pasta is a great and beloved commodity in the America’s. Due to the high consumership, 1.3 million pounds of pasta were sold in American grocery stores in 2000.
 * Top-quality pasta is made from durum wheat. According to the North Dakota Agricultural Statistics Service, about 73% of the durum wheat grown in the U.S. is grown in North Dakota. American-grown durum wheat is considered among the best in the world and the pick of the crop is earmarked for domestic use, ensuring a finished pasta product second to none in the world.
 * Italy produces about 2.75 million tons of pasta yearly, in comparison to the 1.9 million tons of pasta produced yearly in the United States.
 * There are more than 600 pasta shapes produced worldwide.