Pasta

pasta saucepastasDry Pastapasta makeregg fresh pastaegg pastafilled pastaFresh Pastapasta dishesrolling out
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.wikipedia
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Italian cuisine

ItalianItalyItalian food
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation.

Dough

Unleavened doughYeast doughaiysh
Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking.
The process of making and shaping dough is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items.

Food extrusion

extrusionextrudedextruder
Pastas may be divided into two broad categories: dried (pasta secca) and fresh (pasta fresca). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home.
These include some pasta, breads (croutons, bread sticks, and flat breads), many breakfast cereals and ready-to-eat snacks, confectionery, pre-made cookie dough, some baby foods, full-fat soy, textured vegetable protein, some beverages, and dry and semi-moist pet foods.

Durum

durum wheathard wheatT. durum
Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in the North.
This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats.

Pasta salad

noodle saladpastapasta salads
Some pasta dishes are served as a small first course or for light lunches, such as pasta salads.
Pasta salad (Pasta fredda) is a salad-like dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing.

Lasagne

lasagnaLasagne al fornolasagnas
An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, an ancestor of modern-day lasagna.
Lasagne (singular lasagna) are a type of wide, flat pasta, possibly one of the oldest types of pasta.

Baking

bakedbaked goodsbake
Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking.
Baking can also be used to prepare various other foods such as pizzas, baked potatoes, baked apples, baked beans, some casseroles and pasta dishes such as lasagne.

Kneading

kneadedkneaddough hook
At the beginning of the 17th century, Naples had rudimentary machines for producing pasta, later establishing the kneading machine and press, making pasta manufacturing cost-effective.
Kneading is a process in the making of bread or pasta dough, used to mix the ingredients and add strength to the final product.

Semolina

soojiravasuji
Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made mostly of wheat flour or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in the North.
Semolina is the coarse, purified wheat middlings of durum wheat mainly used in making upma, pasta, and couscous.

Flour

farinaceouswhite flourmeal
Also commonly used to refer to the variety of dishes made with it, pasta is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking.
Chestnut flour is popular in Corsica, the Périgord, and Lunigiana for breads, cakes and pastas. It is the original ingredient for polenta, still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. In other parts of Italy it is mainly used for desserts.

Couscous

Cuscuzmaftoulberkoukes
In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries.
Pre-steamed couscous takes less time to prepare than regular couscous, most dried pasta, or dried grains (such as rice).

Ravioli

pansotiRavioloPansotti
It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni.
Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine.

Staple food

staplestaplesstaple crop
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.
Rice is most commonly cooked and eaten as separate entire grains, but most other staple cereals are milled into a flour or meal that can be used to make bread, noodles, pasta, porridge and mushes like mealie pap.

Tortellini

tortellino
It is best served with meat, cheese, or vegetables to create ravioli, tortellini, and cannelloni.
Tortellini are ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat (pork loin, raw prosciutto, Mortadella), and Parmigiano Reggiano cheese.

Starch

starcheswheat starchrice starch
In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6% protein, and low in fat, with moderate amounts of manganese, but pasta generally has low micronutrient content.
Widely used prepared foods containing starch are bread, pancakes, cereals, noodles, pasta, porridge and tortilla.

Orecchiette

The only ingredients needed to make the pasta dough are semolina flour and water, which is often shaped into orecchiette or cavatelli.
Orecchiette (singular orecchietta; ) are a pasta that is popular in Southern Italy.

Ragù

raguragoutragù sauce
Dried pastas are best served in hearty dishes like ragu sauces, soups, and casseroles.
In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta.

Tomato sauce

spaghetti saucesaucetomato
In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and the egg-based carbonara.
Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes.

Amatriciana sauce

amatricianasugo all'amatricianaBucatini all'amatriciana
In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and the egg-based carbonara.
Sugo all'amatriciana, or alla matriciana (in Romanesco dialect) also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino cheese from Amatrice, tomato, and, in some variations, onion.

Spaghetti

bowl of spaghettispaghetSpaghetti dishes
The most popular types include penne, spaghetti, and macaroni.
spaghetto) is a long, thin, solid, cylindrical pasta.

Carbonara

Spaghetti alla carbonaraalla carbonaraPasta alla Carbonara
In Central Italy, there are sauces such as tomato sauce, amatriciana, arrabbiata and the egg-based carbonara.
Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper.

Penne

Penne pasta
The most popular types include penne, spaghetti, and macaroni.
Penne is a type of pasta with cylinder-shaped pieces.

Spaghetti alla puttanesca

puttanesca
Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili peppers).
Spaghetti alla puttanesca (literally "spaghetti in the style of a whore" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century.

Macaroni

maccheronielbow macaronimacaroni pasta
The most popular types include penne, spaghetti, and macaroni.
Macaroni (, Italian: Maccheroni) is dry pasta shaped like narrow tubes.

Pasta con le sarde

Varieties include puttanesca, pasta alla norma (tomatoes, eggplant and fresh or baked cheese), pasta con le sarde (fresh sardines, pine nuts, fennel and olive oil), spaghetti aglio, olio e peperoncino (literally with garlic, [olive] oil and hot chili peppers).
Pasta con le sarde (Pasta chî sardi) is a Sicilian dish of pasta with sardines and anchovies.