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Everyone loves pasta, but did you know there are more than 350 types of pasta, and many of them have multiple names? Pasta comes in an almost infinite number of shapes and varieties. From spaghetti, spaghettini, penne, farfalle, fusilli, linguini, shell size varieties, lasagna, ravioli, and tortellini, to less common types such as paparadelle, tagliatelle, anelli, cappelletti, and gigli, there are many varieties. So, what is with this obsession? What is the point of having so many shapes? There are several reasons why there are so many kinds of pasta, and these reasons are rather intriguing.
So, here are five reasons why there are different types of pasta available around the world:
• Different types of pasta paired with various sauces
Experts believe that long and thin pasta, such as angel hair pasta, is ideal for thin sauces, while thick and meaty noodles, such as penne, are perfect for meatballs and thick, chunky sauces. Flat pasta and cream sauce are like best pals; and round pasta and tomato sauce have been around for times immemorial. Meat, cheese, and other scrumptious ingredients can be stuffed into pasta to create other types of tasty dishes. The correct type of pasta must be served with the correct sauce, otherwise, it would be a complete failure.
• Different pastas for different cultures
Pasta is eaten all across the world. While pasta dishes are easy to prepare in many parts of the world, most varieties are typically not available in other locations, like they are in Italy. Pasta is generally prepared from scratch and is not considered a simple meal.
The most prominent sauces in a specific region produce the most frequented types of pasta. Wontons, for instance, are created using Asian flat and thin pasta. You'll find pasta in various locations, and people prepare it differently.
• Different Pasta with Different Textures
A pasta's quality, texture, and shape all vary depending on the texture of its noodles. For example, when you bite into a spaghetti noodle, it is much different than a lasagna noodle, and pasta with farfalle gives dishes a richer texture because the center cooks more slowly than the edges.
• Aesthetics Matter
When chefs pick a certain type of pasta, its looks are just as important as the way it tastes and smells. Eating and smelling great are just as important as eating and looking good. For example, corzetti are tiny, flat noodles with a stamped design that can add visual flair to a fancy meal. Bowls of soup favor small, round pasta over bulky elbows or rotini.
• Different shapes add to the fun!
You know you love pasta anyway, don’t you? From pasta shaped like bowties to themed pasta, there's a perfect pasta for any dish, occasion, or mood. There are so many different kinds of pasta to try and choose from, and they all rock!
10 types of pasta and their uses
1. Angel Hair Pasta
Delicate strands of angel hair pasta go best with light or creamy sauces.
2. Bow-Tie Pasta (Farfalle)
It’s best used in any dish where small pasta shapes are needed, it adds to the beauty of a pasta dish.
3. Bucatini Pasta
Hollow and long spaghetti-like tubes can be experimented with Asian-style stir fry or in a fresh tomato sauce.
4. Ditalini Pasta
These short tube pasta shapes are excellent in soups, and salads.
5. Egg Noodles
Their flat shapes are great for soups, stews, and casseroles. They are ideal for creamy sauces.
6. Fettuccine Pasta
These egg-based pastas, cut into long, narrow ribbons, are ideal for cream sauces.
7. Fusilli Pasta
Thick, spiral-shaped pasta is just perfect for thick sauces and salads.
8. Gemelli Pasta
Short, thin spiral pasta works well in thick sauces and light, baked pasta dishes.
9. Gnocchi
They are chewy dumplings made from potato, and are boiled and served with rich sauces.
10. Lasagna
They are long, wide noodles that are flat or with curly edges. It shares the same name (lasagna, the dish), which is just amazing.
Masala Pasta Recipe
So, here’s an easy-peasy masala pasta recipe for you to try out at home:
Pasta used- penne
Ingredients
• 1/2 cup finely chopped onions
• 1/3 cup finely chopped spring onions
• ⅓ cup finely chopped carrots
• ¼ cup green peas
• ¼ cup finely chopped capsicum
• ½ teaspoon ginger garlic paste
• 1 cup tomatoes, finely chopped
• ¼ teaspoon turmeric powder
• ¼ teaspoon cumin powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon Kashmiri red chili powder
• ½ teaspoon coriander powder
• 2 tablespoons chopped cilantro leaves (coriander)
• ¼ teaspoon Garam Masala
• Salt
• ½ cup grated cheddar cheese(optional)
• ½ cup water
Instructions
• Heat 4 cups of water and bring it to a boil. Add 1 cup of pasta to it and cook till it becomes al dente.
• Strain the pasta and keep aside.
• Heat 2 tablespoons of oil in a skillet, add the onions, and sauté till translucent.
• Add ginger-garlic paste and sauté till the raw smell goes away.
• Add the chopped tomatoes and sauté on medium heat until soft.
• Add ground spice powders and mix well.
• Now add all the mixed veggies and sauté with salt for 2 minutes.
• Add water and mix again. Cover and cook on medium heat till the veggies are cooked.
• Now add the cooked pasta and mix well.
• Add the chopped coriander leaves and spring onions, along with the garam masala powder, and mix well. Turn the flame off.
• Serve masala pasta with grated cheddar cheese. Enjoy!
