Pasta dough literally consists of only two products. About 3.3 million tons of pasta are produced in Italy every year. But how should it be prepared well?
How are pasta made?
The pasta production process has changed over the centuries, but the basic ingredients of its production, i.e. water and durum wheat, have remained unchanged. Traditionally it is made from semolina, or durum wheat flour, and water, but there are many different types of pasta, each intended for specific types of dishes. The production process involves combining water with flour, shaping the dough and drying it, which must last at least 24 hours.
The history of pasta
The pasta production process has changed over the centuries, but the basic ingredients of its production, i.e. water and durum wheat, have remained unchanged. Traditionally it is made from semolina, or durum wheat flour, and water, but there are many different types of pasta, each intended for specific types of dishes. The production process involves combining water with flour, shaping the dough and drying it, which must last at least 24 hours.
Types of pasta
Italian cuisine is most famous for its delicious pasta-based dishes, there are many types of pasta all over the world, which differ in shape, thickness and use. The shape and type determine which sauce will go best with it, to which the Italians attach great importance. huge attention.
Spaghetti
Tasty, long and thin pasta, which is the basis of many exquisite Italian dishes. Most often served with an aromatic and classic tomato sauce, known as *spaghetti al pomodoro*. Another popular version is *spaghetti alla carbonara*, where delicate pasta is combined with a sauce based on eggs, pecorino cheese, crispy pancetta and freshly ground pepper.
Penne
Its shape resembles an obliquely cut tube, it can be smooth or with grooves. This appetizing pasta from the southern part of Italy goes perfectly with seafood such as shrimp, mussels or squid and aromatic pesto. It is often added to delicious casseroles and colorful salads.
Fusilli
It has the shape of a spiral made of a flat piece of dough. Pasta is characterized by excellent adhesion of thick sauces, which means that each piece of pasta is covered with it. Most often, this tasty pasta is combined with creamy cheese sauces and meat sauces.
Farfalle
It is made of dough cut into squares and then tightened in the middle in the shape of a butterfly. It fits perfectly with dishes with thick sauce, rich structure and salads.
Cannelloni
It is an Italian pasta formed into thick tubes, most often served with minced meat or cheese stuffing and béchamel or tomato sauce.
Tagliatelle
Commonly called ribbons, it is long, thin and wide. It combines very well with thick meat and cheese sauces and cream-based sauces.
