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Pasta comes in different sizes, shapes and colours too. Do you know there are as many as 600 distinct shapes of pasta? Startling right? If you plan to try each one of them each day, it will take almost two years to complete the list. The versatile forms and sizes allow chefs to use pasta for various dishes. For instance, some shapes hold sauces better than others. Thin kinds of pasta, like angel hair, should be served with light sauces, according to some chefs, whereas creamy or rich sauces go well with heavier and thicker ones. On World Pasta Day, let's try to learn at least a few new pasta variants other than our regular spaghetti, penne or fusilli.
Here are 6 of them!
Stringozzi Pasta
The Stringozzi pasta is believed to have originated in the small town of Stringozzi, Italy. It is a thick, chewy pasta made from semolina flour. It is often used in hearty soups and stews. This wheat pasta, often known as strangozzi, is one of the more well-known varieties made in the Umbria region. The hand-made, long, rectangular-cross-section noodles are typically cooked with a tomato-based sauce, a beef ragù, or the local black truffles. It is often served with grated Parmesan cheese.
Cavatelli Pasta
This Italian pasta is made from wheat flour and water. The dough is extruded through a die to form short, hollow tubes. The appearance has close similarities with tiny hot dog buns. It is traditionally made by hand, using a small wooden tool called a Cavatelli. This wheat pasta is usually served with a sauce made from tomatoes, garlic, and olive oil. However, one may cook it with a cream or meat sauce.
Corzetti Pasta
Corzetti pasta, Image Source: the-pasta-project
This variant of pasta originated from the Italian region of Liguria. It is made by rolling out a thin sheet of pasta dough and then stamping it with a unique wooden stamp. The dough is then cut into small circles and typically boiled in salt water. Corzetti pasta is typically served with a sauce or pesto and can also be served with vegetables or meat.
Rotelle Pasta
Rotelli pasta has a wheel form and is highly comparable to ruote pasta. It adds a decorative element to soups, salads, and many other dishes a decorative flair. The wheel spokes are ideal for absorbing components such as meat, cream, and seafood sauces. The base ingredients are durum wheat flour, water and salt. The dough is extruded through a die and then cut into small pieces.
Tortellini Pasta
Tortellini pasta, Image Source: Pexels
Of the stuffed/filled kinds of pasta, ravioli and tortellini are the most widely consumed. The latter is unique in its shape and size. The ring- or navel-shaped tortellini occasionally resemble a miniature croissant or even a wonton. It originated in the Emilia area of Italy and is a type of pasta filled with different fillings. The most common filling is a mixture of meat, cheese, and vegetables, but many variations exist. However, Italian chefs had also stuffed the ring-shaped pasta with meats like prosciutto, mortadella, and pork loin.
Pappardelle Pasta
Pappardelle pasta is a wide, flat noodle that originates from the Tuscany region of Italy. This type of pasta gets its name from the Italian word pappare, which means to gobble up or devour. It is typically made from egg and flour and is used in dishes that feature rich, hearty sauces. These are very wide, flat pasta that resembles wide fettuccine. While dried egg pappardelle have straight sides, fresh varieties are two to three centimetres (3/4 - 1 inch) wide and occasionally feature fluted edges.
So, which one are you going to try?
