The Italians love affair with pasta
The Italians’ love affair with pasta has a long, complex, and passionate history. The route by which spaghetti, ravioli, and tortellini became international household names has taken some surprising turns over the centuries. Made from the flour of durum wheat, pasta takes its name from the pasty texture of the dough when it is first mix. Different pastas have different names, many base on the different shapes the dough is mold into. Fresh pasta is often mix, cook, and eat right away, whereas pasta secca is dry in order to be store; it is often prepare later by cooking it in boiling water.
The name comes from the Italian word spaghi
The name comes from the Italian word spaghi, which means “lengths of cord.” Spaghetti originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables, or fish.
As everybody’s favorite, Spaghetti pairs well with just about any kind of sauce. Try Spaghetti with simple tomato sauce, with or without meat or vegetables (medium-size chunks work well) or try it with fish or oil-based sauces, or carbonara.Spaghetti is the most popular shape in Italy.
Sometimes refer to as pastina
Sometimes refer to as pastina, acini di pepe means “small parts of the pepper” in Italian, alluding to its miniscule size and rounded shape. Which makes it versatile enough to be welcome in a wide range of dishes. Make it the mainstay of a cold salad or sprinkle it into a piping hot soup.
Literally meaning “bellflowers,” campanelle sports a very unique shape that’s great at capturing thick, creamy, or meaty sauces. And they work wonders in cheesy bowl too. Like spaghetti, but hollow, these unusual noodles taste great in casseroles. Probably, your favorite stir-fry recipe, or stewed in a broth with fresh tomatoes.
Angel hair is the thinnest type of pasta,of long, very fine strands that cook quickly. Use delicate sauces with this narrow noodle, like a light tomato sauce or a broth, or simply cook it with butter and oil.
Variance in cut, shape, and thickness
Variance in cut, shape, and thickness allow for multitudes of different types of noodles. Hence, be sure to place your pasta in a setting conducive to its size, shape, and texture. Consider questions like, “Should I use a light broth or a heavy meat sauce? Should I sprinkle my pasta into a soup? Should I toss it in olive oil for a cold salad?”
A wide egg noodle with Tuscan origins, pappardelle is often serve with hearty meat sauces.Also call bow tie pasta for its shape, farfalle (the Italian word for butterfly) makes a great cold pasta salad. However, also dress up a warm bowl of meat and veggies.The different shapes of pasta—cut into squares, rolled into tubes, pulled into long strings, and twisted into spiral