Farineaux (Rice & Pasta)

• This is the fourth course in French

classical menu.
• Rice and Pasta dishes can be
included in this course.
• Pasta means dough.
• Originated from Italy.
• Different types of pastas are
available in the market. Such as
Spaghetti, Fettuccini, macaroni.
Penne, Rigatoni etc.

Yatendra Singh Gusain

 Cover
 Usually Parmesan cheese is
served seperatly also in a small
bowl with underliner and tea
spoon.
 Joint fork and Knife is placed on
table.
 Fork can be kept on right hand
side.
 Penne Arrabiata
 Arrabiata is a spicy sauce for
pasta made from garlic,
tomatoes, and dried red chili
peppers cooked in olive oil.
 Arrabbiata literally means
"angry" in Italian; the name of
the sauce refers to the spiciness
of the chili peppers.
 Pasta Carbonara
 An Italian pasta
dish from Rome made with
egg, hard cheese, cured pork,
and black pepper.
 The cheese is usually Pecorino
Romano, Parmigiano-Reggiano,
or a combination of the two.
 Spaghetti is the most common
pasta,but fettuccine, rigatoni, ling
uine, or bucatini are also used.
 Spaghetti aglio e olio

 It is a traditional Italian pasta dish
from Naples.
 The dish is made by lightly
sauteeing sliced, minced, or
pressed garlic in olive oil,
sometimes with the addition of
dried red chili flakes (in which
case its name is spaghetti aglio,
olio e peperoncino), and tossing
with spaghetti.
 Spaghetti Bolognaise
 In Italian it is known as ragù alla
bolognese,  ragù bolognese, or
simply ragù is a meat-
based sauce in Italian cuisine,
typical of the city of Bologna.
 Slow cooked minced meat in
brown sauce.
Fettuccine Alfredo/ Fettuccine al burro
 It is an Italian pasta dish
of fresh fettuccine tossed
with butter and Parmesan
cheese.
 As the cheese melts,
it emulsifies the liquids to form a
smooth and rich sauce coating
the pasta.
 The dish is named after Alfredo
di Lelio, who featured the dish at
his restaurant in Rome in the
early- to mid-20th century
 Assignment
List 3 dishes made of Rice in Farineaux
Course with short description