The countless varieties of Italian pasta

The countless varieties of Italian pasta

Pasta: one of the most Made in Italy foods that exist in the world. In Italy, about 26 million people bring on the table a nice plate of steaming pasta for the whole family every day.

A tradition that resists despite the changes in society, consumption, and traditions.

For once we can really talk about transversal food that really pleases everyone, of every age, men, and women, from every part of the world.

But, do you know how many types and sizes of pasta exist?

Today, we can find over 300 types of pasta made in Italy that can be classified as dry and fresh pasta, short, fine, smooth, striped.

We distinguish the innumerable varieties of pasta in fact by type of dough, size, surface and for the filling.

A variety that testifies, once again, the immense wealth of Italian culinary heritage, able to combine history and innovation, tradition and creativity of one of the most loved and appreciated products in the world.

Formats:

Depending on the type of format, the pasta is subdivided into two categories:

Long pasta:

Wide thickness:          Lasagne, Reginette, and Pappardelle.

Reduced thickness:    Capellini, Tagliolini, Tagliatelle, and Fettuccine.

Rectangular section:  Trenette and Linguine.

Round section:           Spaghetti and Vermicelli.

Tubes section:            Bucatini and Ziti.

Short pasta:

Tiny for soups:       Orzo, Stelline, Conchigliette, Corallini, Ditalini.

Medium:                Conchiglie, Fusilli, Orecchiette.

Tube:                      Rigatoni , Penne, Paccheri.

Stuffed:                  Ravioli, Agnolotti, Tortelli, Tortellini;

Fantasy:                 With unusual shapes.

Surfaces:

Depending on the characteristics of the surface, the pasta is divided into three types:

Smooth:                       Appreciated for the lightness.

Rough and porous:    Able to better adhere to the sauce.

Striped:                        Appreciated for its ability to retain sauces.

Dough

The pasta is subdivided into:

Durum wheat semolina pasta: the dough contains durum wheat semolina, water and a higher quantity of bran.

Wholemeal durum wheat pasta: the dough contains integral durum wheat semolina and water, its characteristic is to contain a high fiber content.

Egg pasta: the dough contains semolina, water and eggs (not less than 4 whole eggs/kg) its characteristic and to have a high protein content.

Dietetic pasta: characterized by a specific combination of ingredients, divided into gluten-free, protein, integral and fast cooking.

Special pasta: the dough contains additional food ingredients to give more flavor and color, for example:

Spinach for green.

Tomato paste for red.

Saffron for yellow.

Pumpkin for orange.

Beetroot for purple.



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