W7

Grade 10 Term 3

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Pasta hails from Italy - it is a staple dish for the Italians, but commonly prepared and served across the world

Pasta is made from dough that does not include a raising agent. Instead, wheat flour is simply mixed with water and/or eggs, before being cast into sheets or recognizable shapes. Pasta is often served with a sauce or combined with other food, like meat and vegetables.

Classic pasta sauces

There are many different types of traditional pasta sauces.

Alfredo is a classic pasta sauce which comprises cream, cheese (usually parmesan) and butter. Bolognaise, another common type of pasta sauce, is prepared using minced beef mixed with a tomato base. Carbonara, on the other hand, includes bits of bacon combined with cream, eggs, parmesan cheese and garlic, while the Marinara sauce is predominantly made from tomatoes, onions and herbs and may include additional food items such as meat or vegetables. Another common sauce, made from fresh basil leaves, parmesan cheese, pine nuts and garlic paste, is known as Pesto sauce.
Uses of pasta
Pasta is mostly served as a main dish – usually with a traditional sauce on top, or oven-baked like a casserole
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Pasta is mostly served as a main dish – usually with a traditional sauce on top, or oven-baked like a casserole

Some types of pasta can also be served as a starter – usually in much smaller portions

Pasta salads are also very common and can be eaten as a meal in itself, or as an accompaniment to a main meal

Some forms of pasta (like Chinese or Indian Vermicelli) can also be used as a garnish, or ingredient in other dishes

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