I have had my family members ask me questions about pasta ever since my internship...Being the pasta guru in the family ("smiles"), I have taken it upon myself to clear their doubts and provide well researched answers to their FAQs. Not that I am an expert, but yes, my research interests are a mixed bag. I love researching about food, among everything else. (Force of habit I guess.)
International vegetarian cuisine are always a draw for me. A small introduction to the shapes and their names would work well at this point.
We find pasta in long, tubular, spirals, rounds, and other fancy shaped varieties. Wiki mentions that pasta was introduced to Italy thanks to the silk route and European trade with china.
The varieties...
Spaghetti, is the most popular pasta and works well with simple olive & tomato sauce due to its thin, round strand like shape. It is generally difficult to eat them with chunky veggies and sauces with meat chunks.
This is a whole wheat version.
Farfalle : Are the bow tie shaped pasta
Image source: wiki
LINGUINE are flat, smooth strands of pasta and generally a preferred pasta in fancy Italian restaurants
FUSILLI they look like drill bits or rather corkscrew :-) and look very pretty in a soup or a salad. Look at these lovely tri coloured fusilli
Image source: culinariaitalia.files.wordpress
FUSILLI they look like drill bits or rather corkscrew :-) and look very pretty in a soup or a salad. Look at these lovely tri coloured fusilli
Image source: rgsrl.it
RIGATONI Ridged, tubular shape works with chunky sauces and baked dishes
ORECCHIETTE are very cute cup shaped pasta which are good to go with a vegetable of your choice. This works well in string flavoured sauces
Image source: dkimages.com
TAGLIATELLE looks similar to fettuccine, but is a wider and more substantial pasta served generally with meat and tons of vegetables and chunky sauces Image sources: wiki
Bavette is an imaginative version of Spaghetti as it is flatter and has a slightly convex shape. This helps them capture a wide variety of flavours and also work well with lighter and delicate sauces as well.Image source: culinariaitalia.wordpress.com
Orzo pasta is in the shape and size of a rice grain. Works well in a wide range of recipes, say in soups, salads and as side dishes served with meat or grilled veggies.
Image source: wiki
Vermicelli literally means little worms...works well in soups, sauces and is a great dessert ingredient...who doesnt love a bowl of yummy vermicelli kheer/payasam. :-). I make crazy varieties of main course wiht this pasta variety.>>here is the link to an earlier postImage source: pristinefood.ca
While researching for shapes and varieties of pasta, I came across this comprehensive list hereGo pasta way, say once a week and enjoy your meal!!!
Loads of info there abt pasta..Love u'r blog!!
ReplyDeleteHi Ramya
ReplyDeleteThank you for stopping by and keep visiting to share your ideas and thoughts with me....Loved your blog too..We share the same love - veggie cooking :)
Neat post! I haven't used some of the varieties like orzo and bavette... must hunt!
ReplyDeletehey anu..you must try them..they are a treat :)
ReplyDelete