The history of pasta.
Italy is a country undoubtedly associated with pasta. But where exactly does their shape come from and what does it depend on? Well, in Italy alone there are about 350 types of pasta, including long, short, stuffed and those used in soups. The shape of the pasta is also important, because its surface determines which sauce goes well with it. Heavy and thick sauces are best for „large” pastas with a large surface area, while light sauces are best for smaller ones, e.g. short ones. Such pasta can be made by hand or machine. Its production uses durum flour or pasta flour, water and sometimes even eggs. Its shape depends on the dough, e.g. lasagne noodles should be flattened with a rolling pin, long spaghetti should be cut thinly from the rolled dough, etc. Durum is a variety of wheat characterized by hard grain and high protein content, up to 40% higher than regular wheat. Pasta made from Durum wheat also contains a greater amount of macro- and microelements. Pasta is one of the main pillars of both Italian and Sicilian cuisine.
What is the difference between whole grain and wheat pasta?
Whole grain pasta is a much healthier version of the well-known white pasta because it contains more fiber, vitamins and minerals. Wheat pasta, made from light flour, has a higher glycemic index than whole grain pasta, which means it raises blood sugar levels faster. Therefore, it is worth replacing white pasta with whole grain to enjoy a healthier and more filling meal. Additionally, it is worth choosing pasta made from organic flour to avoid chemicals and pesticides.
The best pasta dishes.
Spagetti alla Carbonara
Spaghetti alla Carbonara It consists of spaghetti, eggs, parmesan, bacon and is seasoned with pepper. This recipe was born after World War II, it is partly American, partly Neapolitan, partly from the Abruzzo region, which only became a traditional Roman recipe many years later.
Puttanesca
It consists of tomatoes, olives, capers and spices and classic spaghetti pasta. Its name comes from the word „puttana” which means prostitute. One theory about the origin of the name of this dish is that it was popular among prostitutes in Naples due to the speed of preparation, and another says that it was so spicy that it made people swear.
Lasagne
It consists of lasagna noodles, tomato meat sauce, béchamel sauce and mozzarella cheese. It is considered a special occasion dish as it takes a lot of time and patience to prepare. That’s why it mainly appears on tables during holidays, family events, and even Sunday dinners.
How to make pasta?
Italy is a country undoubtedly associated with pasta. But where exactly does their shape come from and what does it depend on? Well, in Italy alone there are about 350 types of pasta, including long, short, stuffed and those used in soups. The shape of the pasta is also important, because its surface determines which sauce goes well with it. Heavy and thick sauces are best for „large” pastas with a large surface area, while light sauces are best for smaller ones, e.g. short ones. Such pasta can be made by hand or machine. Its production uses durum flour or pasta flour, water and sometimes even eggs. Its shape depends on the dough, e.g. lasagne pasta should be flattened with a rolling pin, long spaghetti should be thinly sliced from rolled dough, etc.