Pasta food - term
Pasta is a typical Italian food and meets the characteristics and requirements described in the first product legislature of 4 July 1967, n. 580,
Terminology and classification of pasta
The pasta can be classified on the basis of the ingredients, the degree of humidity, the shape, the surface and the roughness.
Classification of pasta based on the ingredients :
- Durum wheat semolina or semolina pasta: the durum wheat semolina pasta, as well as the durum wheat semolina pasta, is a food obtained from the TRAFILAZIONE or LAMINAZIONE and EXICCIMENTO of the doughs based on: durum wheat semolina and water, or durum wheat and water, without adding other ingredients or replacing those indicated.
- Special food pasta : the special pasta is that type of pasta that, in addition to containing water and durum wheat semolina, uses the addition of other ingredients; this must be marketed with the words "semolina pasta semolina / durum wheat" and then the ingredient (s) used.
- Egg pasta: egg pasta is a product made from the dough made from semolina flour and at least 4 whole hen-free eggs (or the equivalent in egg-liquid product), with an egg / flour ratio 1/5 (eg: 200g of egg without shell - or the equivalent in egg-liquid product - per 1000g of durum wheat flour). Egg pasta is therefore a special type of pasta that meets other requirements and MUST be marketed with the wording "egg pasta".
The characteristics of egg pasta are:
- Maximum humidity ≤ 12.5%
- Total ash ≤ 1.1% of dry matter
- For dough with more than 4 eggs per 1000g of flour: + 0.05% of dry substance per egg or corresponding in ovo-liquid product
- Total proteins ≥ 12.5% of dry matter
- Acidity ≤ 5 ° on 100 parts of dry matter
- Ether and sterol extract ≥ 2.8 of dry substance
- Sterol extract ≥ 0.145 of dry substance
NB : In the production of special edible pasta and / or egg it is possible to re-use the food processing / packaging cuts.
Classification of pasta based on the degree of humidity:
Dried food pasta: the dry food pasta covers ¾ of the total demand for pasta; it is obtained by drawing or laminating and EXCLUDING a dough prepared with durum wheat semolina or semolina and water. The definition of dry pasta is comparable to that of durum wheat semolina or semolina pasta placed in the previous classification.
Fresh pasta for food : fresh pasta for pasta covers ¼ of the total demand for pasta; it is obtained by rolling of mixtures which can include the use of soft wheat flour (≤3%) and which have a higher degree of HUMIDITY and acidity.
How to make fresh homemade pasta
A good fresh homemade pasta is the basic preparation for many first courses, such as fresh pasta with crumbs, light pie with radicchio or one with asparagus, prawns and ricotta. In this Video Recipe our Personal Cooker Alice explains in detail how to prepare three different types of fresh egg pasta: the classic one, the green one with spinach and the black cuttlefish one.
Fresh homemade pasta - yellow pasta, green pasta and black pasta - how to prepare it and how to cook it
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeThe pasta produced in other countries (differently regulated) and marketed in Italy, which contains soft wheat flour, MUST bear a particular name:
- Food pasta made of soft wheat flour: exclusive presence of soft wheat flour
- Food pasta of durum wheat semolina and soft wheat flour: mixing of the two ingredients with a prevalence of durum wheat semolina
- Food pasta made of soft wheat flour and durum wheat flour: mixing of the two ingredients with a prevalence of soft wheat flour.
Classification of pasta based on the shape:
They are industrially prepared foodstuffs, handcrafted or traditionally in the family, and are distinguished according to their shape by categories:
Long pasta :
- Round section, like vermicelli or spaghetti
- With perforated section, like bucatini and ziti
- With a rectangular or lens section, like trenette and linguine
- Thick, like lasagne and queens
Pasta in nests or hanks :
- Thick, like pappardelle
- With reduced thickness, such as capellini, tagliolini and fettuccine
Short pasta :
- Long, like rigatoni, sedanini, fusilli, penne and garganelli
- Averages such as pipes, shells, thimbles and orecchiette
Small pasta or pasta : specific for soups, such as quadrucci, stars and ditalini
Stuffed food pasta : such as tortellini, ravioli, agnolotti and cannelloni
Fancy food pasta : very varied and unusual shapes.
Classification of pasta based on the "surface":
They are pasta that are divided into two groups:
- Smooth pasta : light, as it contains less seasoning
- Striped food pasta : capable of retaining sauces
Classification of pasta based on roughness:
The roughness of the pasta changes according to the ability to bind the sauce and according to the production technique or tools; the roughest ones are:
- Handmade pasta : with board (pastry board) and rolling pin
- Bronze-drawn food pasta .
Continue: Food Pasta - Production and Nutritional Values »
