Mariella Barbato What is pasta?
Pasta is a food based on water and flour of different extraction. It is fundamental, not only in Neapolitan gastronomy, but also in the whole of Italy.
Its origins date back to ancient times, developing in parallel on the Eurasian continent and the Italian peninsula. Although techniques and ingredients vary from region to region, the essence of pasta as a versatile and comforting food has endured over the centuries.
How much pasta does an Italian eat per year?
In its countless formats, it is an essential food that enters every home as an absolute certainty. It is estimated that, on average, an Italian consumes about 25 kg of pasta per year.
Although consumed in moderate quantities, it is present almost daily on the Italian table, accompanied by an incredible variety of vegetables, meats, fish or legumes. For me, it is undoubtedly the dish I like to cook and eat the most.
That’s why I would love to share with you the different types, formats and characteristics of pasta, and together discover more about this fascinating food.
Classifications:
- Dry
This type is produced industrially and, by law, must be made only with durum wheat semolina and water. It is the basic pasta found in supermarkets and used in a wide variety of recipes. - With egg
Also known as special dry pasta, it contains semolina and eggs among its ingredients. This characteristic must be specified on the package. It is a pasta with a unique flavor and texture that makes it ideal for more elaborate recipes. - Fresh
It is the one you can prepare at home, such as ravioli, tortellini, tagliatelle, among others. You can also find it in specialized stores or supermarkets. This type of pasta stands out for its delicate texture and versatility in the kitchen.
Types and uses:
Pasta has the ability to adapt to any dish thanks to its countless formats, but it is essential to choose the right type according to the sauce or preparation you want to make. A good pairing between pasta and sauce can make the difference in the final result.
Long pasta
They include varieties such as round(spaghetti), pierced(bucatini), rectangular(fettuccine) and other similar long ones.
- Uses: This type is ideal for sauces such as ragùs, pestos or light combinations that wrap the long noodles well. Thanks to its shape, it allows to bind all the ingredients in a uniform way.
Pastas in nests
They are rolled into small nests that fall apart when cooked.
- Wide thickness: Perfect for more consistent sauces such as a good Neapolitan ragù or cream sauces.
- Reduced thickness: They go very well with delicate or light sauces.
Short pasta
They are divided into several formats:
- Long format: Example: maccheroni or ziti. Ideal for combinations with pieces of meat and vegetables.
- Medium size: Example: penne, fusilli or rigatoni. Perfect for thick or chunky sauces (such as bolognese), cold salads, or baked dishes such as the classic pasta al forno.
Minute pastas
Example: ditalini, tubetti or the traditional Neapolitan mixed pasta.
- Uses: These are a favorite for stews and comforting dishes, such as pasta with peas, with potatoes or even soups like minestrone.
Stuffed Pasta
Stuffed pastas are true jewels of Italian cuisine. Their main characteristic is that inside they hide a filling that can be salty or even sweet. Among the most famous are:
- Ravioli: Squares filled with ricotta, spinach, meat or cheese.
- Tortellini: Small and ring-shaped, usually filled with meat or cheese.
- Agnolotti: Smaller than ravioli, ideal for delicate fillings such as pumpkin or mushrooms.
- Cannelloni: Tubes filled with meats, vegetables or cheeses and baked with bechamel sauce and tomato.
Uses: Stuffed pasta is usually accompanied with light sauces that highlight the flavor of the filling, such as butter and sage, or a simple ragout.
Specialty Pastes
Specialty pastas are those that incorporate additional ingredients to the base dough of semolina and water to offer different flavors, colors or textures.
Among the most common ingredients are:
- Spinach: Gives a green color and a mild flavor.
- Beet: Brings a vibrant pink color and an earthy touch.
- Pumpkin: Perfect for an orange color and a slightly sweet taste.
- Curry: An exotic touch with an intense yellow color and a spicy flavor.
- Squid ink: For a spectacular black color and a unique marine flavor.
- Carrot: Provides a soft and sweet color, ideal for delicate dishes.
Uses: These pastas are usually the protagonists of the dish and are accompanied with sauces that do not opaque their flavor.
Surface: Smooth or Striped
Another important aspect to consider when choosing the paste is its surface.
- Smooth pasta: Ideal for lighter or buttery sauces, where the sauce does not need to stick to the pasta.
- Shredded (or grated) pasta: Perfect for thick sauces, such as bolognese or cheese sauces, as the grooves allow the sauce to adhere better and integrate with each bite.
Pasta, with its infinite versatility, is a fundamental pillar of Italian gastronomy and a reflection of its cultural richness. Through this blog, I hope to share recipes, stories and secrets that connect me to my homeland and that, I am sure, you will love as much as I do.
What is your favorite type of pasta, I’ll read you in the comments!
With love,
YourNeapolitan girl ❤️
