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Pasta Making Essentials

Total questions: 12

Worksheet time: 12mins

Name
Class
Date
1.

Why do we not add oil to boiling pasta water?

a)

It stops the cooking process

b)

It adds unwanted flavor to the cooked pasta

c)

It will make the pasta clump together

d)

It prevents sauce from sticking to the pasta

2.

What does "al dente" mean?

a)

It means having all of your ingredients and equipment in place before you get started

b)

It means 'to the tooth', the ideal way pasta should be cooked

c)

It means 'overdone' in Italian, the pasta was cooked too long

3.

Pasta comes in two forms. These are either...

a)

Fresh or dry

b)

Dry or wet

c)

Boxed or bagged

4.

Which is NOT a type of pasta?

a)

Spaghetti

b)

Penne

c)

Zucchini

d)

Tortellini

5.

What is the protein found in wheat?

a)

Whey protein

b)

Gluten

c)

Rye

6.

The shape of pasta made in the live demo was...

a)

Tortellini

b)

Ravioli

c)

Farfalle

d)

Spaghetti

7.

How can you typically tell if fresh pasta is done cooking?

a)

It sticks together

b)

It fall apart

c)

It sinks

d)

It floats

8.

The resting stage in fresh pasta making is crucial because...

a)

It allows the dough to rise

b)

It allows the gluten to relax

c)

It allows the pasta to cook

d)

It allows the pasta to deepen in flavor

9.

What is semolina?

a)

A type of pasta shape

b)

A type of pasta machine

c)

A type of flour ideal for making pasta

d)

A type of pasta dish

10.

A pasta rolling machine or extruder is necessary to make fresh pasta

a)

True

b)

False

11.

The word pasta in latin means

a)

Paste

b)

Water and powder

c)

Wheat

d)

Perfect

12.

DRY pasta is always made of

a)

Any flour + eggs

b)

Durum wheat flour + water

c)

Semolina flour

d)

00 flour