Pasta

Pasta Choices

I read a tutorial about pasta while I am visiting in Milano. I learned that there are many different shapes of pasta each originating in the different regions of Italy. Italy has nine regions.

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In a second article, I read there are over 500 shapes of pasta. Some of them are rigatoni, cannelloni, fettuccini, farfalle, gnocchi, linguine, penne, rotelli, ravioli, tagliatelle, tortellini, pici, bucatini, orecchiette, radiatore, troife, treccine, anolini, elicoidali, spiral grande, spiral mezze, orzo, fuscilli, caserta, scivotti mezzani, digitoni regati,, alfabeto, sidanini,, Rigatoni, stelaine, ondine, maccheroncini, penne rigatte, Penne lesce, mezze penne, mezze maniche, pipe rigate, gnocchetti, caserecce, risoni, tempestine, stelline, tofette, and spaghetti to name a few.

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There are many different considerations when buying pasta.

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Pasta made on old world machines is forced through copper tubes leaving the exterior with a texture which holds the sauce. If the pasta is made on stainless steel equipment, the exterior is smooth and does not hold the sauce as well.

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Will the choice be fresh pasta from the refrigerated section or dried pasta from the packaged selections on the shelves?

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The next consideration is the type of flour used to make the pasta. Semolina is the preferred flour but whole wheat is often a choice.

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The shape is important as it must be matched to the sauce and or the vegetables or meat it is paired with.

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Brand loyal is another consideration and finally the price.

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Learning to cook pasta al dente is the hallmark of every good Italian cook.

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I am amazed at the selections when I go to the grocery stores and see the complete aisle and five shelves high and maybe 40 feet long with the choices and brands of pasta. I will post an amazing photo of a pasta display after January 20.