Pasta is a type of noodle and is a staple food.
Traditional Italian cuisine, with the first reference dating to 1154.
It is commonly used to refer to the variety of pasta dishes.
Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes,then cooked and served in any numbers of dishes. It can be made with flour from other cereals or grains,and eggs may be used instead of water.
Pasta may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca).
Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.
Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.
In Italy the form cavatelli is known by 28 different names depending on region and town.
Common forms of types include...
miniature soup shapes
Some pasta can be filled or stuffed, and specialty or decorative shapes.
As a category in Italian cuisine both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementery sauce or condiment.
First attested in English in 1874, the word pasta come from Italian pasta,in turn from Latin pasta “ dough,pastry cake”, itself the latinisation of the Greek ttaota (pasta) “barley porridge”,in turn from ttaotoc (pastos) “sprinkled with salt,salted.
In the 1st century BCE writings of horace (sing.:laganum) were fine sheets of dough which were fried
and were an everyday food.
In the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century chrysippus of century chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crush lettuce, then flavored with spices and deep-fried in oil.
Since the time of cato basic pasta dough has wheat flour or semolina with durum wheat used predominantely in the south of Italy and soft wheat in the north Regionally other grains have been used, including those from barley, buckwheat, rye rice andmaize as well as chestnut and chickpea flours
In modern times to meet the demands of both health conscious and coeliac sufferers the r use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes.
Beyond hens' eggs and water , liquids have included duck eggs, milk or cream,olive or walnut oil , wine ,ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to the basic flour-liquid mixture may include vegetables purees such as spinach or tomato, mushrooms, cheeses, herbs,spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at lest nine different pasta forms.
List of pasta
fusilli lunghi bucati
spaghetti alla chitarra
penne mezzi ziti corte
mini peepn rigate
mezze penne rigate
fusilli (5 cereali)
tortiglioni doppia rigatura
fusilli doppia rigatura
mezze maniche rigate
penne rigate (reis)
fusilli bucati corti
wow thats a lot of short pasta ^
wow there's a lot of pasta names for short an long pasta and mini pasta
and there a machine that flattens pasta doughs so that you can make your own home made pasta I have one an its hard 2 turn it a cupple times but after a long time from doing its not that hard
by Angelina McConnell
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