Guide for Italian pasta
There are unbelievably many varieties of Italian pasta, but if we want to make it clear, we can distinguish nearly 350 varieties of Italian dough. Each region has its own distinctive dough that is adapted to the local ingredients, both in terms of ingredients and shape. So, let’s look at some of the best-known pasta types now!
There are many types of long, thin dry Italian pasta. The most common for soup is capellini or fedelini.
Spaghetti is most often served with creamy, lumpy sauces, but is often served with a little olive oil too. In this case, the dough will only have a little olive oil, garlic, salt, pepper – and the perfect pasta is ready. If you want to use a different but similar form of dough instead of spaghetti, try vermicelli.
In addition to spaghetti, many people know macaroni, but tagliatelle is also gaining popularity. You can add almost any sauce to the slightly wider tagliatelle. Broader than tagliatelle, but similar is the curled-rimmed lasagnette, which, despite its name, is not used to make lasagne, it is perfect for creamy sauces.
For the rustic sauces with larger pieces of vegetables and meat, the basket-dried pappardelle fits very well, and like the tagliatelle, it is often made in green. Green dough is most often coloured with spinach, reddish tones are painted with beetroot, and black dough uses ink obtained from squid.
Small Dough: Bow, nib and other classics
Farfalle is one of the smaller doughs that are ideal for dense sauces that are lumpier but not too large. The sauce is better preserved between the smaller doughs, especially if the surface of the dough itself is sufficiently mobile. For this reason, spiral twisted, fluted fusilli or bobbin noodles, ribbed penne or feather tips are very good carriers for some good Italian pasta.
However, the most convenient way is to work with non-cooking dough types that can be baked in a tube. These are lasagne and cannelloni. These Italian pasta just need to be layered and stuffed, and the moisture of the stew, the sauce in it, is just enough to get a perfect dough by the end of the baking time.
Characteristics of Italian pasta
Italian pasta is basically made from durum flour and water. The durum wheat flour is high in protein, making it easy to make pasta without eggs. In addition to durum wheat pasta, the wholemeal dough has become more fashionable these days.
How to cook Italian pasta?
Italian pasta is cooked al dente, namely tooth-hard. This means that we just cook it so that the dough can still absorb and soak in the sauce of the stew that comes on it, not to be soft, but to be bitten.
To cook the Italian pasta, use a large saucepan of boiling salted water. Once the dough has been added, stir the dough for a minute, then move it again at intervals. When the pasta is ready, let’s put a mug away from its cooking juice. This juice is perfect for loosening the sap. It is worth adding a little oil to the pasta cooking water so that the pasta does not stick together.
It is worth adding a little oil to the pasta cooking water so that the pasta does not stick together. But let us forget to rinse the cooked pasta with cold water for a lifetime! And there’s no need to pre-cook the lasagne or cannelloni;