What are dry pasta?

dry pasta is pasta that have been dried to be stable. In general, if dry pasta is placed in a cold dry place, it will keep it indefinitely, making it a very useful basic food, as university students have noted around the world. Dry pasta comes in a variety of shapes, sizes, styles and flavors, and most markets and shops come food items. Once the pasta is completely dry, they can be wrapped for sale. With your own fresh pasta you can do exactly the same. The ingredients used in dried pasta are incredibly diverse; For example, dry pasta can be made with or without eggs and may include spices such as spinach, dried tomatoes, lemon juice or pepper. Dried pasta can also be colored with various dyes, such as the squid ink for black pasta. Before fresh pasta, because it must be rehydrated and softened. However, this disadvantage is often balanced by a significant advantage of the prolonged SK abilitytagging. Dry pasta packages are often used to store household cabinets to ensure that there is always a form of food at hand, and dry pasta can also be wrapped in sets that allow people to produce pasta and other meals with minimal efforts.

You may want to think about the desired cooked pasta texture when choosing dry pasta. Pasta made of wheat with semi -molina or duurum tends to be very hard and keep the chewing texture through the cooking process that many people consider to be pleasant. Duurum wheat pasta is also very useful for soups, saucers and other dishes in which pasta can be exposed to long -term cooking, as the hard texture ensures that the pasta does not disintegrate. If you want softer and tender pasta, you may want to use egg pasta or pasta made of softer forms of wheat.

The shape

is also a consideration in the storage of dried pasta. Strong, robust sauces require large, robust pasta shapes, while finer sauces fit well with lighter and finer pasta. If you are a fan of sauces with flowing pasta, you may want to choose a shape such as shells to help hold the sauce while pasta for soups and saucers are usually small and hollow to allow full penetration of the surrounding flavors.