Pasta Varieties and Pairings
There are over 350 types of pasta. They can be categorized into groups, and some shapes are more popular than others. The different pasta styles make it a versatile food.
- Spaghetti is a long, string-shaped pasta. It was the first dried pasta in Italy and is a favorite globally for its versatility.
- Tonnarelli are a type of fresh, long pasta with a round section, typical of Lazio and Rome.
- Cannelloni are perfect for stuffing.
- Conchiglie suit soups or sauced dishes well.
- Fettuccine is ideal for thick, cheesy sauces.
Dried pasta uses durum wheat and water and is typically sold in stores, while fresh pasta, sold in specialized stores, uses flour, eggs, and water.
Pasta Types and Their Origins
Pasta can be classified as dry and fresh, short or long, smooth or shaped. The many types can be distinguished by dough, shape, surface, and filling. This diversity shows the wealth of Italian culinary heritage.
The appropriate pasta type is often linked to the taste and dressing it matches. Knowing when to use a certain pasta shape with a specific sauce is second nature in Italy. For carbonara, long pasta like linguine or spaghetti is used. Bucatini is strictly for amatriciana, while only farfalle is used for cream and salmon.
Pasta has an ancient origin and has evolved over time, with regions in Italy developing unique pasta making techniques. For instance, Northern Italian pasta, which uses eggs and flour, is ideal for hearty sauces, while Southern Italian pasta, which uses semolina, water, and salt, suits lighter tomato or seafood sauces.