Where did they come from?
Of course, Italy! Some believe that pasta originated in pre-Roman Italy – historians have found decorations in a XNUMXth-century BC grave resembling pasta-making equipment, although this version is debatable. However, since the XNUMXth century, references to pasta dishes have become increasingly common in Italian literature.
The world’s love for pasta took hold in the XNUMXth century, when spaghetti entered popular culture with films such as Lady and the Tramp and The Goodfellas.
What are pasta?
It is believed that there are over 350 different types of pasta. But most people usually buy a few of the most common varieties that can be found in the local supermarket. These include:
Spaghetti – long and thin.
Penne are short pasta feathers cut at an angle.
Fusilli are short and twisted.
Ravioli are square or round pasta usually stuffed with vegetables.
Tagliatelle is a thicker and flatter version of spaghetti; This type of pasta is great for vegetarian carbonara.
Macaroni – short, narrow, curved into tubes. This type of pasta is used to prepare a popular dish in Western countries – macaroni and cheese.
Conciglioni are shell-shaped pasta. Ideal for stuffing.
Cannelloni – pasta in the form of tubes with a diameter of about 2-3 cm and a length of about 10 cm. Suitable for stuffing and baking.
Lasagna – flat square or rectangular sheets of pasta, usually topped with bolognese and white sauce to create lasagna
Tips for making homemade pasta
1. Trust your intuition. Homemade pasta should be cooked more with the heart than with the head.
2. You don’t need utensils. Italians knead the dough directly on a flat worktop, mixing and kneading the dough with their hands.
3. Take your time when mixing. It may take up to 10 minutes for the dough to turn into a smooth, elastic ball that can be rolled out and cut.
4. If the dough rests after kneading, it will roll out better.
5. Add salt to the water while boiling. This will give the pasta flavor and help prevent it from sticking together.