2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The paste is made from dough mixed with flour, water and / or eggs. It is used in dishes in which the dough is the main ingredient and is served with sauces and spices. There are two main categories: dry and fresh pasta. The dry paste is prepared without eggs and can be stored for two years under normal conditions, while the fresh one involves eggs and can only stay in the refrigerator for a few days. Usually the pasta is boiled and served with any type of sauce, depending on the density and individual preferences.
Different types of pasta
There are different types of pasta - from the finest as angel hair sticks to the wider strips of lasagna. Some of the most popular include:
• Long-shaped or stick-like paste: Looks like spaghetti and can be rolled around a fork. It has different widths - from the finest, looking like angel hair, to the rounded bumps. The bar paste can be round or flat, hard or hollow.
• Strip paste: This is a subcategory of the long-shaped paste and is flat sliced. Fettuccine, linguine, tagliatelle and lasagna are well known examples of ribbon paste.
• Cylindrical paste: It has a short shape, varying from small to large size, straight or grooved, straight or diagonally cut. Manicotti, rigatoni, curved pasta and penne are some of the most famous models of cylindrical paste.
• Shape paste: There are hundreds of varieties for curling, bending and shaping the paste. Most popular for fusilli (spiral), farfale (bow ties) and rute (wheel-shaped).
• Stuffed pasta: It includes agnoloti, tortellini, mecelune, ravioli and dumplings, such as gnocchi.
Different forms of pasta
The paste comes in different sizes and shapes. Some of them are:
• Angel hair, Capelini: This is a thin and fine straight paste, which is suitable for delicate sauces. It can be halved and used in soups, salads and quick-fried dishes.
• Bow ties, Farfale: Bow ties or butterfly-shaped paste can refresh any dish with its unique size. Its texture is thick and can be used with any sauce, in salads or soups.
• Fettuccine: Fettuccine or ribbon-shaped paste is best for heavier sauces, such as those with cheese, meat and tomatoes. For variety, they can be halved and used in soups and salads. They can also be baked in the oven.
• Linguines: Linguines or small tongues are suitable for any sauce and can be used for salads and quick-fried dishes.
• Curved pasta: Curved pasta or dumplings have a very versatile shape and can be prepared with any sauce, baked, put in soups and salads, and in quick-fried dishes.
• Manicotti: Manicotti or small muffins are a mixture of meat, cheese and vegetables, drizzled with sauce and baked. They can be filled and frozen for later consumption.
• Rotini: Rotini or spiral paste goes well with meat, vegetables and cheese. It can be used for more interesting salads and baked in a saucepan.
• Egg noodles: This is a wider flat pasta made with eggs. Suitable for soups, salads and baking. It can be served hot with any sauce.
• Spaghetti: They look like a long cord and are one of the most popular types of pasta for Americans. Suitable for any sauce and used for cooking in a saucepan or for quick-fried dishes.
The pasta is incorporated into different national cuisines and has different ways of preparation than those practiced in Italy. In Hong Kong, spaghetti and pasta are a staple of Western Hong Kong cuisine. In India, pasta is prepared in the traditional way, but with cumin, turmeric, finely chopped green peppers, onions and cabbage.
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