The many types of Pasta

Pasta History

Pasta History

The word Pasta simply means”dough” but can also refer to to “pastry”.

As a single word, however,pasta signifies the paste -made from flour,water and salt, sometimes with eggs added-witch is cut into various shapes of noodles, each known by its particular shape and name, such as Macaroni.

pasta history

Dates back to 1st century BC, known as Lagana.

Greeks made ITRIUM

Libyian Arabs introduced Durum Wheat in 7th century.

Marco Polo in 1295 AD

Fresh Pasta

Long Pasta

Short Pasta

Soup pasta

Egg pasta

Baked pasta

Pasta Flours

Semolina

Durum flour

Farina

Ap flour

Rice flour

Buckwheat flour

Cooking pasta

All pastas, fresh or dried , should be cooked in salted boiling water or liquid.

Pasta must be added after the water is boiling to prevent pieces sticking together.

The normal ratio is one gallon water -two tablespoon of salt and one pound of pasta.

Small pasta, should be sprinkled into briskly boiling salted water.

Cooking pasta

Long pasta, such as dried spaghetti , gradually push it into the boiling water.

cooking time will vary with type of pasta and hardness of the water.

cooking times begins when the water comes back to a boil after addition of the pasta.

Al Dente - “means soft to the tooth”

if served as a salad, drain, rinse under cold water and immediately mixed with a small amount of oil prevenfrom sticking.

Asian Noodles

Bean thread Noodle

Shrinp noodle

Soba

Somen

Udon

rice noodle

Other Pasta Forms

Spaetzel

Gnocchi

Orzo

Polentia

Western Style Noodel

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