![]() ![]() This is thanks to all the possible shapes that pasta can be prepared into. Pasta Aesthetics - When it comes to presentation, pasta holds the top position for the highest number of variations. Over the ages, various cultures around the world perfected their unique noodles and pasta recipes depending on locally available ingredients and serving style. Large pasta shells can even be stuffed with a mixture of meat and vegetables or cheese.ĭifferent Cultures - While it’s a popular misconception that all pasta originated from Italy, the earliest evidence points to 6000 years old pasta from the region of modern-day China. As a result, end up with particular varieties that match perfectly with soups while others are best used as a base of a salad. Special Recipe Requirements - Specific recipes require unusual pasta shapes to fit perfectly with other ingredients. On the other hand, flat pasta pairs perfectly with cream sauces while round pasta is best matched with tomato-based sauces as they cling better. Thin pasta varieties such as angel hair match perfectly with thin oil-based sauce due to its size, while thicker sauces work best with heavier and thicker pasta. ĭifferent Purposes - Different types of pasta are used for various dishes depending on their shapes. Fresh varieties, on the other hand, are prepared by hand as per the traditional recipe. Dried varieties are produced and dried commercially via the extrusion process. Pasta can be divided into two major categories: dried and fresh pasta. The dough gets extruded or stamped into the required shapes and can be cooked by boiling it in water. Pasta is an Italian dish consisting of dough that’s prepared using durum wheat and water. Not Much Time? Skip To What You'd Like To Learn. While there are over 350 pasta varieties, this guide will categorize them depending on their shapes and user preference. This is because the pasta absorbs soups and sauces at a different rate depending on its thickness and shape. Or leave out the woody herbs and just add a little fresh parsley to your melted butter just before the pasta goes in.Pasta comes in different shapes to suit the various culinary needs in each pasta recipe. You can try variations on this - leave out the herbs completely and just melt the butter with lots of black pepper and melt in a little Parmesan. ![]() ![]() If the sauce has gone too dry, add a little more pasta water to make it loose and creamy. You can now mix in a little grated Parmesan for extra creaminess and flavour, although this is optional. Add your cooked pasta to the sauce and toss/mix well in the pan. Swirl and simmer a little more until it’s a thickish consistency.ģ Before you drain your pasta, reserve a little more of the pasta cooking water in case you need a touch more. Let the butter fry and the herb infuse its flavour until the butter starts to go golden brown - this will give a nice nutty flavour!Ģ At this point, add a small ladle of the water in which you’re cooking your pasta (the salt and starch from this will make your sauce creamy and seasoned). Swirl the butter around with the herb a little as it melts. Around three sage leaves per person (or equivalent of other woody herbs like thyme or rosemary)ġ Add your butter and your sage to a wide pan on a medium/high heat.A knob of butter per person (roughly a large tablespoon), or more if you’re feeling indulgent.It’s child’s play, and something that’s so fast to put together that you can make your butter sauce while the pasta is cooking. If in doubt, go for a sage butter! Below we’ve got an Instagram video which will walk you through making one of these (although in this case we used thyme instead of sage). You can almost think of it more as a dressing rather than a sauce. Butter or good olive oil with a few herbs will normally do nicely. The best partners for your fancy filled pastas are super simple. For these reasons we advise you to steer clear of dousing your tortellinis in pesto! Keep it simple and let the pasta do the talking. They not only have more then enough flavour on their own to not require a strong flavoured sauce to go with them, but the sauce may well end up clashing with or drowning the flavour inside your pasta. Think about the fillings you’re likely to find - things like heady truffle, sweet pumpkin, rich spinach and ricotta to name just a few. So let's talk about ravioli, tortelli, agnolotti, cappelletti and all of their wonderful brothers, sisters and cousins! Most stuffed pasta shapes have bags of flavour in their fillings. The more complex the pasta….the simpler the sauce! ![]()
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