Purpose of kneading and resting fresh pasta doughs

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Reference no: EM133013215

Unit Seventeen: Introduction to Fresh Pasta

Please define in your own words the following:

Key Terms "00"flour farina
soft wheat fettuccine gluten kneading noodle pasta ravioli filled pasta resting soft wheat
well-method

Study Questions

1. What is the formula for fresh pasta?

2. What is the difference between fresh pasta and dried pasta?

3. How does the protein content of flour affect pasta dough?

4. What does the term "00" refer to?

5. What is the purpose of kneading and resting fresh pasta doughs? Define what gluten is, and how is it developed?

6. Why does fresh pasta need to rest prior to rolling and cutting?

7. What does the well-method refer to when making fresh pasta?

8. Once fresh pasta is rolled out, how should it be stored for service? How long can it be kept at room temp, refrigeration, and frozen?

9. What is the formula and method for cooking pasta?

10. How do you determine the doneness of fresh pasta? Compare and contrast to doneness and texture of properly cooked dried pasta.

11. What are the differences between cooking fresh and dried pastas? What are the similarities?

12. Should fresh pasta be cooked ahead of time? Please explain your answer.

13. What considerations should be made when pairing sauces with various different forms of fresh pasta items?

Reference no: EM133013215

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