Pasta dishes are generally simple, but individual dishes vary in preparation. A third category is pasta al forno, in which the pasta is incorporated into a dish that is subsequently baked in the oven. Īs a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is plated and served with a complementary sauce or condiment a second classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-type dish. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. In Italy, the names of specific pasta shapes or types often vary by locale. Fresh pastas available in grocery stores are produced commercially by large-scale machines.īoth dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.
Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Pastas are divided into two broad categories: dried ( pasta secca) and fresh ( pasta fresca). Pasta is a staple food of Italian cuisine. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta ( US: / ˈ p ɑː s t ə/, UK: / ˈ p æ s t ə/ Italian pronunciation: ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking.
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