One of the main reasons that Italian food may taste different in different places is because of the type of pasta used. Now you might think this is a very simplistic statement seeing as how there are many varieties.
But the truth is, while there are many shapes, there are only two major classifications: dried and fresh. While it is true that there are over 350 different shapes and varieties of dried pasta used in Italian food, the truth is that nothing really tastes better than fresh kind you make at home. Or maybe some that your friend makes for you.
The shapes used in Italian food can range from the tubes and strands (what most people commonly call spaghetti) to butterflies or bowties and even custom shapes like footballs or tennis rackets. In Italy, the quality of pasta prepared for drying is taken quite seriously and can only be made from pure durum semolina flour and water. Those are the only two ingredients that can be used. Anything else can land the commercial pasta maker in trouble.
The dried variety is meant to hold onto the sauce with which it is being served. Its not that fresh pasta comes without sauce, it's that the dried kind needs a little bit of extra pizzazz in order to compete with the flavor of the fresh. Some kinds are made with little ridges on it to help hold sauce. And some varieties are made into very complex shapes which can help hold the sauce as well.
All of these shapes and textures are produced when the dough is being extruded out of the pasta maker. If you have a pasta making machine at home, you know it came with a set of dies that you can attach to the machine itself to make it easy to form these shapes. Usually these appliances also come with a cutting attachment which you use to cut the dough off into bite size pieces. Or in the case of linguine or lasagna, the right length to fit into your pot.
For most Italian dishes, fresh pasta still needs to be cooked; it's just that the flavor of the fresh is so far superior to that of even the highest quality dried pasta, that there is hardly any comparison.
Many people say that once you have tasted a meal made with fresh pasta, you will never want to have dried pasta again. That is kind of a strong statement, but be warned, if you do decide to get a home pasta maker for yourself, you may find that you will never be able to eat dried pasta again.
But the truth is, while there are many shapes, there are only two major classifications: dried and fresh. While it is true that there are over 350 different shapes and varieties of dried pasta used in Italian food, the truth is that nothing really tastes better than fresh kind you make at home. Or maybe some that your friend makes for you.
The shapes used in Italian food can range from the tubes and strands (what most people commonly call spaghetti) to butterflies or bowties and even custom shapes like footballs or tennis rackets. In Italy, the quality of pasta prepared for drying is taken quite seriously and can only be made from pure durum semolina flour and water. Those are the only two ingredients that can be used. Anything else can land the commercial pasta maker in trouble.
The dried variety is meant to hold onto the sauce with which it is being served. Its not that fresh pasta comes without sauce, it's that the dried kind needs a little bit of extra pizzazz in order to compete with the flavor of the fresh. Some kinds are made with little ridges on it to help hold sauce. And some varieties are made into very complex shapes which can help hold the sauce as well.
All of these shapes and textures are produced when the dough is being extruded out of the pasta maker. If you have a pasta making machine at home, you know it came with a set of dies that you can attach to the machine itself to make it easy to form these shapes. Usually these appliances also come with a cutting attachment which you use to cut the dough off into bite size pieces. Or in the case of linguine or lasagna, the right length to fit into your pot.
For most Italian dishes, fresh pasta still needs to be cooked; it's just that the flavor of the fresh is so far superior to that of even the highest quality dried pasta, that there is hardly any comparison.
Many people say that once you have tasted a meal made with fresh pasta, you will never want to have dried pasta again. That is kind of a strong statement, but be warned, if you do decide to get a home pasta maker for yourself, you may find that you will never be able to eat dried pasta again.
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