What are some of the different types of pasta?

pasta comes in a wide range of shapes and sizes, developed in various parts of Italy to go with a countless assortment of sauces. In addition to the strips, it is also found shaped into fantastic shapes and is made of various ingredients, depending on the intended purpose and in the area in which it is produced. Basic pasta can be divided into two types: egg noodles, made of flour, salt, eggs and oils; or regular, made of water, salt and flour. Different types of flour including whole wheat, low protein and conventional white are used in different proportions in different parts of the world. Thicker sauces go better with shaped pasta because they will be able to hold more efficiently and carry the sauce. On the other hand, thinner sauces go better with small, fine strips such as thin egg noodles or capellini. In addition, you may want to consider who consumes pasta, when you say the type, because it is easier for children to eat shapes that can easily fit into forks or a bowl of a spoon.

sliced ​​pasta includes Capellini or angelic hair, the thinnest type. There are also stronger varieties such as spaghetti, linguini and fettucini. Although these stronger shapes can be used with more robust sauces, it is not well with robust, because the pieces tend to slip out of the pasta and end on the bottom of the bowl. They are ideal with cream sauces, pesto, lemon sauces, thin red sauces or served with olive oil, garlic and parmesan. If you serve pasta with a fork and a spoon, it will be considered much less difficult for dinner.

The range of shapes can be rather intimidating, especially on a market that bears many Italian imports. Some common shapes include macarons, small pasta that are suitable for baking and cream sauces ;; Farfalle or Bows; rotini or twisted noodles; Rotelle or wheel wheels ;; And penne, pasta in the shape of a larger tube. RotiniIt is also available in the form of a longer strip, in which case it is called Fusilli. All these shapes are excellent in baked meals or served with dense, robust sauces. Some are specially designed for baking, as is the case with Manicotti and Lasagna. In both cases, the pasta is large, robust and strong to stand on cooking, stuffing and baking.