The history of pasta is as varied as the shapes and forms it comes in. It is widely disputed where it was invented (Italy, Greece, the Middle East and Asia all play a part in its origins), but the fact remains that pasta is one of the most beloved foods around the globe. It's easy to make and a great pairing partner for both sophisticated and simple dishes. Check out our guide for Italian pasta facts, tips and recipes.
Different Types of Pasta
This versatile crowd-pleaser is traditionally divided in to two categories: pasta di semola di grano duro which is made with wheat, flour, water and salt, and pasta all'uovo which is made from eggs, flour and salt. The popularity of pasta has led to great commercialization and today when you venture into the supermarket you're very likely to pick up pasta made with durum wheat flour, which gives it a firmer texture and reduces the chances of overcooking.
Pasta Shapes
Say ciao to monotony and try a new pasta shape or length to go with your favourite sauces and dishes tonight:
Shaped Pasta
Shells, bowties, spirals, radiators and wheels, are we still talking about pasta? Yes, indeed we are! Dried pasta can be moulded into various fun shapes and work well with chunkier sauces, as well as in salads and casseroles.
Tubular Pasta
Pasta shaped like tubes are extruded through a machine and either come with smooth or ridged exteriors. Their ends can be cut smooth or straight at various lengths. These pastas work well with heavy sauces which hold up well in the grooves. The larger varieties are often stuffed with meat and/or cheese and then baked.
Strand Pasta
Spaghetti is perhaps the best example of strand pasta. These pastas work well with a variety of sauces and cheese toppings. The thickness of the strands is usually the only difference from one variety to the next.
Ribbon Pasta
Ribbon pastas are flat strands and come in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges.
Soup Pasta
Soup pastas are exactly what their name implies, pastas used in broths, soups or stews. They range in size from small to very tiny. The thicker the soup, the larger the size soup pasta should be used.
Stuffed Pasta
Ravioli, tortellini and agnolotti are all examples of stuffed pasta which are made from fresh sheets of pasta that are stuffed with a filling and then folded over and sealed or another sheet of is placed on top and the edges are sealed after the filing is added. Some stuffed pastas are also twisted into shapes.
Popular Pastas
Here is a quick explanation of some of the more popular types of pasta, their characteristics and dishes they're great to use in:
Macaroni
Mac and cheese, tuna casserole, pasta salad, macaroni is a star in many beloved dishes. Macaroni pasta is machine-made, dry, commercial pasta. These small, tube-shaped, pasta shells are sometimes ribbed and are also known as elbow pasta because of the slight bend in their shape. Easy to prepare, macaroni holds up well when baked in thick sauces and melted cheese.
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Cannelloni
This big, super-sized pasta is one of the youngest varieties. Invented in the early 20th century, cannelloni means "big pipes" or "big reeds" in Italian. These pasta tubes are about 3 to 4 inches in length and 1 inch in diameter making them the perfect receptacle for either sweet or savoury stuffings. In America cannelloni is known as "manicotti" which refers to the pasta shell itself and to the dish which is prepared with cannelloni stuffed with meat or cheese and topped with a tomato sauce.
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Spaghetti
No one can resist endlessly twirling their fork around a long, thin piece of spaghetti. From kids to grandparents, everyone loves a plate full spaghetti drenched liberally in some sort of sauce. Probably one of the most easily recognizable pastas, the actual name spaghetti is derived from the Italian word spago which means "string" or "twine".
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Lasagne
Lasagne is a long, flat, wide pasta noodle that is used to make a layered dish of the same name. In North America the noodles are usually rippled along the edges, but produced with a simple straight edge in Italy. Lasagne as a dish is traditionally made by layering the noodles with cheese, meat and/or vegetables. Many lasagnes also incorporate a creamy bechamel sauce, which isn't Italian, but French in origin.
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Fettuccine
One of the oldest pastas, fettuccini is made from fresh sheets of pasta that are cut into flat ribbon-shaped strands. Several regions of Italy all have their own variations of fettuccini and it is known by various names as well. This pasta is often simply served with a cream-based Alfredo sauce and fresh herb garnish.
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Linguine
Linguine originates from the southern Italian region of Campania and translated means "little tongues". Linguine is made from fresh sheets of pasta that are cut into long, slender, flattened strands about 1/8" wide. Similar to spaghetti and trentte pastas, linguine is great to use in sauce-based dishes, with shrimp or clams or as a side dish in place of rice.
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Article taken from foodtv.ca
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