Pasta PDF page 87

San Remo

1. How many different types of pasta and noodles can you find? How does gluten-free pasta differ from traditional pasta? In the San Remo website, there are 7 different sub categories that the pasta is broken into: short pasta, long pasta, fresh pasta, egg pasta, flavoured pasta, lasagne and cannelloni and specialty pasta. There are 20 types of short pasta, 13 long pasta, 23 fresh pasta, 8 egg pasta, 6 flavoured pasta, 5 lasagne and cannelloni and 16 specialty pasta types. Most pasta is made from durum wheat, which contains gluten. After the wheat berries have been harvested, they get ground up and formed into dough with water. Gluten free pasta uses grains that don’t have gluten, and gluten free pasta can be used as an alternative in a gluten free diet.

       Heinz

1.       Heinz Spaghetti is high in fibre, lycopene and sustaining carbohydrates and is low in sugar and fat.
2.       How would you serve canned spaghetti? I would serve canned spaghetti on a piece of toast that has some cheese on top of it. This is so you get the crunchy texture from the toast, a delicious taste and gooeyness from the cheese, and the great taste of the Heinz canned spaghetti.
3.             What different kinds of children’s shapes are available? Some kinds of children’s shapes available are in cans such as ‘Wiggle Spaghetti Shapes’, ‘Oops spaghetti O’s’, ‘Shark attack special shapes’ and ‘Space riders’.
4.       Design a new variety of canned spaghetti. What shape would it be and what would you call it? Sketch the shape and label design. My variety of canned spaghetti would have the themes of princess for girls and superheroes for boys. The girls’ pasta shapes would include mini castles, tiaras and unicorns and for the boys’ pasta, the shapes would include the Batman, Superman and Spiderman logo shapes as well as masks and capes. 

                         5.     Canned spaghetti in tomato sauce is high in lycopene. Search the Internet and find out what lycopene is. Lycopene is an antioxidant compound that gives tomatoes and some other fruits and vegetables their colours. It is a major carotenoid in the diet of North Americans and Europeans. Carotenoids are pigments that give yellow, orange and red fruits and vegetables the colours. 

        Fantastic snacks

1.             What is the origin of udon noodles? A Buddhist priest named Kukai travelled to China around the beginning of the 9^th century to study. The Sanuki Province of Japan claimed to have been the 1^st to adopt udon from Kukai. Enni, a Rinzai monk, went to China in the 13^th century; Hakata (a place in Japan) had claimed to have produced udon that was based on Enni’s recipe.
2.        What are the handy hints for cooking fresh noodles? You boil some water, and then put the noodles in. Because they are fresh noodles, you pull them apart gently before adding them. When you think the noodles are ready, you take a bite out of it. If the middle is still white, then it isn’t fully cooked.
3.       Name three uses for rice noodles. Rice noodles are used in various cuisines and dishes. 3 uses that have rice noodles in it include asam laksa (Malaysian cuisine), pad Thai (Thai cuisine) and beef chow fun (Chinese cuisine)