OBJECTIVES 1. To revise the making and cooking of fresh and dried pasta. 2. To revise and learn more about sauces that can be served with pasta.
An introduction to pasta… Aims: Recognise different pasta shapes Choose pasta shape and sauce for your dish Nutritional analysis of your dish
Pasta is made from… Plain strong flour Oil Water Egg
We make pasta shapes!
Macaroni Lasagne 1 2
Macaroni cheese Lasagne meat or vegetable
Farfalle Conchiglie Penne 3 4 5
with duck and pesto with cream, asparagus chicken and spinach with anchovies and chickpeas stuffed with seafood tomato sauce and vegetables tomato and vegetables bolognaise tuna Penne Conchiglie Farfalle bechamel sauce and peas
Spaghetti Fusili Tagliatelli 6 7 8
Spaghetti Fusili Tagliatelli
Cannelloni Ravioli Ruotine
Cannelloni Ravioli Ruotine
Marille 12
Pasta salad, pasta soup