Pasta - Hundreds Of Shapes And Hundreds Of Flavors

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Aromatic, light and tasty, spreading that tempting smell of tomatoes, olive oil and basil, pasta has long been one of the stars of world cuisine. Everyone blesses the Italians for their great invention, but the truth is that the food of pasta figurines was invented in ancient times, thousands of years before the new era, somewhere in the lands of the Middle East and Ancient Greece.

Eating pasta also became very popular in ancient Rome, and in the Middle Ages some of its various forms began to appear. However, the 19th century is her golden age, the time of her coronation. Then the pasta was noticed by the nobles, namely the Italian aristocracy, which turned it into a modern food and gave impetus to its rise in world cuisine.

Today, pasta exists in over 400 forms, and whether it is spaghetti or conch, farfale or foam, they are all prepared in the same way - from durum wheat, water and salt. But some are thinner, others thicker, some absorb more from sauces, others from aromas… And so - hundreds of species, hundreds of flavors. Here are the most popular ones:

Cannelloni

They are long, wide and hollow pasta in the form of tubes with a length of 7 to 10 cm. They are prepared like all other types of pasta and are most often served stuffed with mushrooms, ricotta, spinach, minced meat or salmon. According to their traditional recipe, they are covered with cheese sauce and baked in the oven.

A piece of chicken, vegetables or any kind of meat are suitable for stuffing cannelloni. But of course, it takes time and patience to put the stuffing in the cannelloni. The easiest way to do this is to hold the tube in one hand and fill the cannelloni one by one with a tablespoon.

Farfale

Farfale are short pastries that are cut into squares and then pressed in the middle. This makes the thickness of this one pasta smaller at the edges and more significant in the center. Farfale are preferred by lovers of refined and original cuisine, probably because they manage to keep the sauce in their folds.

They are extremely tasty in any combination you prepare them, but in order to get the most out of them, it is best to make them part of exquisite dishes - in a salad, with Saint Jacques mussels, with shrimp or salmon. You can also serve them with roasted chicken, duck or with olives, almonds and vegetables.

And to the real surprise of your guests you can serve them a dish of farfale with cream sauce or tarama and salmon caviar.

Fusili

The fusilli are usually about 7 cm long, about 5 mm thick and twisted in a spiral. They are one of types of paste, the most valuable in Italy and without a doubt one of the reasons for this is that they can be combined with rich sauces and combined with various original products.

For example, fusilli can become a real delicacy, served with caviar and arugula, with pecorino (a type of hard Italian cheese), cherry tomatoes, with vegetables, leeks and cheddar cheese. Or maybe with lamb ragout, almonds and feta cheese. You can also prepare fusilli with tuna, turkey, beef or pork liver and even make them part of a salad.

Penne

They are long, thin in the shape of tubes and are cut at an angle at the end, which gives them a slightly dynamic shape. They hold the sauce very well and are light in spices.

Serve them with tomato sauce with hot red pepper, and maybe with cream with a few drops of vodka, Carbonara, Saint Jacques mussels, shrimp or just a bouquet of mushrooms. Or with eggplant, cauliflower and Bechamel sauce.