Introduction to Pasta

Pasta come with many different forms, taste and visual variety; it is cheap and easily to prepared.

Pasta is a dough made from flour, water and eggs. The flour used for commercial pasta is made from milled durum wheat in the form of semolina, a coarsely ground meal. Dough made from durum wheat semolina absorbs less water and will dry easily; holds together well during kneading, drying and cooking; withstands pressure well; has a better texture and reheats successfully. Eggs are sometimes added to commercial dried pasta to give extra body and flavor. Homemade pasta nearly always uses eggs, which give the dough flavor and make it manageable and easy to roll.

Packaged dry pasta is available from every supermarket. It is worth checking the labels to establish that durum wheat semolina has been used and for the use or exclusion of egg. Cooking time for this pasta is 10 minutes or more as it needs to re-hydrate as well as cook.

Fresh pasta is available from specialty pasta shops and delicatessens and in the refrigerator in some supermarkets. It is usually displayed in bulk so you can purchase as little  or as much as you need. This pasta is quite pliable and takes a very short time to cook (1 to 3 minutes).

Fresh pasta is for taste, texture and temptation, an integral part of a truly balanced diet. Cooks in minutes for that minimum-effort, maximum-result meal.

Type of fresh pasta: Rotelli, Conchiglie, Fettuccine - Tomato, spinach and egg, Egg Spaghetti, Spirelli (Fusilli), Lasagnette, Fettuccine, Herb Taglierini, Black pepper fettuccine, Paglia e fieno, Spinach spaghetti, Lasagna.

Dried, Pre-packed pasta falls between the other tow categories and is available from supermarkets and specialty stores. Cooking time is 3 to 5 minutes.  Dried pasta is available in more shapes and sizes than there are days of the year rings for soups, rolled for baked dishes, large shells for stuffing and all those long lengths for tempting sauces.

Type of dried pasta: Whole-wheat spaghetti, Anelli, Spinach tagliatelli, Conchiglie, Whole-wheat spirelli, Risoni, Giant conchiglie, Lasagnette, Elbow macoroni, Gnocchi, Penne, Rigatoni tortiglioni, Bucatini, Gemelli, Orecchiette, Penne.