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The invention of pasta, like the wheel, was the product of
necessity, a cretive solution to hunger using readily available
ingredients: wheat and water.
Pasta is high in gluten, some say when it's metabolized
by the brain, it heightens mental activity. Pasta also contains
Vitamin B, a vitamin believed to have a positive effect on
mental attitude.
So...one might say, eating pasta keeps you smart and happy!
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Capellini - Also known as capelli
d’angelo (angel’s hair). Legend says parmesan clings
to it like gold clings to angel’s hair. Best with light
sauces. |
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Ziti - A short cut, tubular noodle
with a smooth surface, the traditional pasta for a Neapolitan
wedding. Tubi (tubular pastas) go well with a variety
of sauces. |
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Orecchiete - This whimsical pasta is shaped like "little ears" and catcs ingredients and sauce in its convenient, convex hollow. |
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Ravioli - Plump envelopes of
fresh egg pasta filled with ricotta, asiago and parmesan.
Its sauces range from simple to a rich, heady bolognese.
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Gnocchi - Pasta made from potatoes and flour in the shape of little pillows, wonderful with tomato sauces of any kind. |
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Fusilli - Spirals also
called fusilli corti or “short springs.” Their
curvy shape is perfect for holding bits of vegetable
or creamy sauce. |
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Linguini - A thin, flat
noodle traditionally served with light sauces, seafood
or pesto. The name means “little tongues.” |
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Rigatoni - Large, chewy
tubes with ridges - rigate means ridged. A classic
shape, their wide cavity is ideal for catching chunks
of meat in hearty sauces. |
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Fettuccine - “Little ribbons,”
an apt description. Thick, smooth sauces such as alfredo
cling beautifully to this noodle. |
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Cavatappi - Long, hollow pasta corkscrews with rigate or "ridges" are native to southern Italy and very versatile. |
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Tortellini - Little rings of
fresh egg pasta filled with cheese, originally from Bologna.
Served with broth on New Year’s Eve or with creamy sauces. |
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Spaghetti - From the Italian
spago or string...thus “little strings.” Italy’s
most popular shape, it is associated with Naples and the
sauces of the south. |
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