Types of Pasta
Dried Pastas,(Pasta Secca)
Dried pasta is also sometimes referred to as factory-made pasta. The finest dried pasta is made from golden semolina flour ground from durum wheat and mixed with water. Once shaped, the pastas must be fully dried before it can be packaged.Good quality dried pasta should have a slightly rough surface and compact body that maintains its firmness in cooking, since it swells considerably in size when cooked. In southern Italy, dried pasta is most often married with a tomato sauce, which may be plain or with meat (bolognese), seafood, or vegetables.
Nutrition Facts
- Total Fat 1g
- 1%
- Saturated Fat 0g
- 0%
- Cholesterol 0mg
- 0%
- Sodium 0mg
- 0%
- Total Carbohydrate 10g
- 3%
- Dietary Fiber 5g
- 20%
- Sugars 1g
- Protein 7g
- 14%
Est. Percent of Calories from:
- Fat
- 11.7%
- Carbs
- 51.9%
- Protein
- 36.4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Fresh Pasta,(Pasta Fresca)
Usually, with the term "Fresh Pasta" (Pasta Fresca), we intend the pasta made in-house. Fresh pasta is more tender and absorbent that dried pasta, so it's best with light, delicate sauces.Fresh pasta absorbs flavors and works best with cream or cheese sauces. It cooks faster than dried pasta. The most of the time, the fresh pasta is made with eggs. Store fresh pasta in the refrigerator for up to five days.
The Pastas History
Pasta is one of the most famous italian foods, but Pasta is believed to have originated in China: the oldest known pasta or noodle-like food were found in China at the Qijia
culture Lajia site in Qinghai province. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.Pasta's origin continues to evoke speculation as
Italians falsely claim that it originates from Italy. While many different cultures ate some sort of noodle-like food, composed mostly of grain, the key characteristics of pasta are durum wheat semolina, with a high gluten content.
The Chinese were eating noodles made of millet as long ago as 2000 BC. This has been suggested by the discovery of a well-preserved bowl of millet noodles over 4000 years old. However, durum wheat was not known