Pasta, Pasta, and Pasta

                Pasta is the most known food or dishes in the world that represent Italian food, but, everyone only knows a little bit about pasta. Most of people worldwide only knew spaghetti, fettuccini, lasagna, macaroni, penne, or fusilli. The first reference of pasta dishes was found in Sicily, 1154, although truthfully pasta was already eaten by man in 1^st BC and it was called lagana. Lagana was a bit different compare to pasta, lagana was a fine sheet of dough that was deep fried not boil, and pasta was cooked by boiling it. Pasta was made from unleavened dough of wheat flour that was mix with water and oil. When making fresh egg pasta, use soft flour or all-purpose flour, rather than semolina flour that were used in factory-made pasta, to make it more tender pasta. Some pasta are better with thick sauce and some pasta are better if eaten as a soup, there are many different type of pasta that many people did not know about

1. Long Pasta

                Long pasta was usually made extrusion, which is the dough was pushed in to holes; long pasta can also be made by rolling and cutting. The dough for long pasta made from semolina flour not soft flour, combine with water and oil. In this category of pasta, there is spaghetti, long thin cylindrical pasta; spaghettoni, extra long and thick spaghetti; pelizzoni, thick spaghetti; spaghettini, thin spaghetti; fadelini, a very thin spaghetti; capelini, thinnest type of long pasta; bucatini, a thick spaghetti like pasta with hole running through the center; fusilli bucati, long coiled tubes that are hollow, and many more of pasta. Long pastas are best eaten with sauce or gravy, line, meat sauce, tomato sauce, clam sauce, and the other thick sauce.

2. Ribbon-cut Pasta

                Ribbon cut pasta can be made by hand or mechanically. Ribbon cut pasta was rolled and then cut, different from long pasta, ribbon cut pasta was usually flat shape and not round. Same with long pasta, ribbon cut pasta made from semolina flour, water, and oil, but some of the ribbon cut pasta was made from egg pasta dough.  In ribbon cut pasta category, there are fettuccine, flat long pasta with 6.5 millimeters wide; fettuce, wider version of fettuccine; tagliatelle, narrower than fettuccine; spaghetti alla chitarra, similar to spaghetti but, rather than round, the spaghetti was flatten; lasagna, very wide pasta that are often have fluted edges; lasagnette, narrower version of lasagna; lasagnotte, wider version of lasagna; linguine, flattened spaghetti; and many more. Similar to long pasta, ribbon cut pasta was usually eaten with very rich meat sauce or cream sauce.

3. Short-cut Pasta

                Short-cut pasta have many different shapes, some of the short-cut pasta are short round shapes with holes through in the middle like, macaroni, cannelloni, cavatappi, cellentani, ditalini, fideua, gomti, and many more, and some of short-cut pasta are corkscrew shapes like, fusilli, rotini, gemeli,marziani, and so on. For short cut pasta, they are usually made by extrusion and machine. The best dishes that use short-cut pasta usually are soup based dishes.

There are many different shapes of pasta that haven’t been talked here like minuet pasta or stuff pasta. When choosing pasta, we need pasta that are not smooth but have a rough surface. Also, when choosing pasta, not always the fresh one is the good one, we can also have the better one from the factory made, we just need to know the qualification like the surface of the pasta and the texture of the pasta. But what we want to talked here is how to have the best dishes with the right pasta to eat with like what pasta to eat with meat sauce or what pasta to eat with soup.