How to Select Pasta

1. The two main types of pasta are properly referred to as:

• a)  fresh and dried.
• b)  laminated and extruded.

2. Extruded pasta is the process used to commercially produce store varieties of dried pasta.

• a)  True
• b)  False

3. The main ingredients to make commercial, dried pasta are:

• a)  semolina and water only.
• b)  semolina, water and salt.
• c)  semolina, water, salt and egg.
• d)  semolina, water, salt and olive oil.

4. Most extruded pasta is heated and forced out through dies which cut and shape the pasta.

• a)  True
• b)  False

5. Pasta that is rolled and stretched using this machine is referred to as:

• a)  laminated pasta.
• b)  extruded pasta.

6. Most of the fresh pasta sold in supermarkets is:

• a)  laminated.
• b)  extruded.

7. Lamination is the process of squeezing pasta dough through rollers on a pasta machine.

• a)  True
• b)  False

8. Laminated pasta is more delicate than commercially-dried, extruded pasta and can be cooked al dente.

• a)  True
• b)  False

9. Laminated pasta is generally:

• a)  more tender than dried, commercial pasta.
• b)  the same as dried, commercial pasta once dried.
• c)  both a and b are true.

10. Al dente means:

• a)  fully cooked through.
• b)  almost cooked through but still has a bit of bite.
• c)  the pasta has a lot of crunch.

11. Which one of the following is laminated pasta?

• a) 
  
• b) 
  
• c) 
  

12. When shopping for quality, commercially-dried pasta, your first visual indicator of quality will be the:

• a)  price.
• b)  ingredients.
• c)  the surface texture of the pasta.
• d)  brand.

13. Teflon dies produce better quality pasta because it results in smoother pasta for the sauce to cling to.

• a)  True
• b)  False

14. The quality of manufactured, commercially-dried pasta, will be determined by:

• a)  where the semolina originated.
• b)  the amount of eggs used.
• c)  the quality of the olive oil used.
• d)  whether the dough is extruded through brass or Teflon dies.

15. When choosing a high-quality, commercially-dried pasta, look for:

• a)  dark color and smooth texture.
• b)  dark color and rough texture.
• c)  pale color and rough texture.
• d)  pale color and smooth texture.

16. Which pasta will the sauce cling to better?

• a) 
  
• b)