ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
ITALIAN PASTA PLAIN AND FILLED PASTA There   are   hundreds   of   different   types   of   pasta   and   new   shapes   are   being   produced   all   the time.   Basic   pasta   is   made   from   hard   durum   wheat   flour    and   water,   while   pasta   all'uova   is enriched   with   eggs.   Additional   ingredients,   such   as   spinach,   tomatoes   and   squid   ink,   are used to flavour and colour it. It   is   worth   buying   fresh   pasta,   called   maccheroni,   in   Italy,   if   you   have   access   to   a   good   Italian delicatessen, and the stuffed varieties available in supermarkets are often quite good. Otherwise,   commercially   available,   fresh,   unfilled   pasta   is   not   really   any   better   than   the dried   variety.   There   is   no   definitive   list   of   names   and   the   same   shape   may   be   called   different things in various regions. Some    have    delightfully    descriptive    names:    capelli    d'angelo    (angel's    hair),    dischi    volante (flying saucers), linguine di passeri (sparrows' tongues) and strozzapreti (priest strangler), for example. There are no hard-and-fast rules about which pasta should be served with which sauce. As   a   guide,   long,   thin   types   of   pasta,   such   as   fettuccine,   tagliatelle,   spaghetti   and   taglioni, are best for delicate,olive-oil-based and seafood sauces. Short,   fat   pasta   shapes,   such   as   lumache,   conchiglie   and   penne,   or   curly   shapes,   such   as farfalle   and   fusilli,   are   best   for   meat   sauces,   as   they   trap   the   pieces.   Tomato-based   sauces go   with   virtually   any   pasta   shape.   Tiny   pasta   shapes,   such   as   stellete,   Pepe   bucato   and   risi, are used for soups. Pasta   may   be   stuffed   with   cheese,   meat,   fish,   chicken,   sun-dried   tomatoes   and   any   number of other fillings. Traditionally,    ravioli    are    square,    tortelli    are    round    and    tortelloni    resemble    the    shape    of Venus's navel! Flat pasta is used to make baked dishes, such as lasagne al forno. GNOCCHI These   are   rather   like   little   dumplings   and   are   served   as   a   first   course   in   a   similar   way   to pasta, either in soup or with a sauce. They   are   made   from   a   variety   of   ingredients:   milled   durum   wheat,   potatoes,   flour   or   spinach and ricotta. They are available from Italian delicatessens and are easy to make at home.
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