Pasta

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Across
  1. 2. the better the pasta the less it _____ together
  2. 5. good pasta can be recognized by its bright amber color
  3. 6. always pour water ____ from your body
  4. 7. "to the tooth" - pastas springiness and texture
  5. 9. is a type of noodle and is a staple food of traditional Italian cuisine
  6. 11. are on record as having eaten pasta as early as 5,000 B.C.
  7. 12. quality pasta is made from this type of wheat
  8. 13. durum wheats high ______ content make it perfect for pasta
  9. 16. Quality pasta should be ____ in chew, size, texture, color, and taste.
  10. 18. Quality pasta has a subtle ___ flavor to it.
  11. 19. number of estimated pasta shapes
Down
  1. 1. wait for water to boil before adding pasta
  2. 2. there are _____ elements that make up quality pasta
  3. 3. strain pasta through a _______
  4. 4. _____ flavors pasta and lowers boiling point of water
  5. 8. may be used instead of water
  6. 10. pasta can be made into various _____
  7. 14. boil 1 cup of water to every ____ of pasta
  8. 15. Typically pasta is made from an ____ dough of a durum wheat flour mixed with wate
  9. 17. quality pasta will stay ____when it is being chewed.