One of the most widely consumed foods worldwide and a mainstay of Italian cuisine is pasta. Pasta comes in a wide variety of forms, names, dimensions, and colors and is made from uncooked dough made of wheat flour. With each different type of pasta, you will have a different experience every time you try different sauces and toppings.
There are approximately 600 different sorts, and while it would be practically hard to remember them all, we thought we’d simplify it for you. Are you willing to try anything new with this traditional Italian dish? You should try these fantastic and delicious pasta varieties.
Manicotti
Among the earliest types of pasta is manicotti. It is an extremely large, ridged, tube-shaped pasta that is filled, then baked. In the past, it was created by making the dough ahead of time, slicing it into rectangles, and then rolling it into tubes. The structure of manicotti is renowned for being thick and hearty.
It works well with a variety of ingredients, including meat, cheeses, and vegetables, and is the ideal form for thick and savory sauces. Manicotti is frequently made with meat-based sauces, such as classic bolognese, dairy-based sauces like béchamel, or sauces made with vegetables. This type of pasta can be tricky to find, but if you live in a bigger city in, let’s say, Canada and you want to experience the amazing dishes you can make with manicotti, you can look for brands such as Let’s pasta that supply various retailers across Canada with their tasty pasta dish.
Ditalini
On the other hand, we’ve got manicotti’s tiny counterparts, the ditalini pasta, which resembles a tiny tube, and is also known as “little thimbles.” The production of smaller-shaped kinds of pasta began in Apulia, Italy, during the industrial era. Today, ditalini is mass-produced and sold all over the world. They are especially popular among parents since little children love them because of their size.
When making soups like tomato soup or pasta e fagioli, these little pasta tubes are frequently utilized. There are countless recipes for different kinds of cream salads that involve ditalini. They are amazing to add to every type of salad, providing richness and carbohydrates in the mix.
Lasagnette
You probably already know about lasagne, one of the most well-known pasta shapes in the world, but few people are aware that this Italian favorite also comes in a smaller form called a lasagnette. The two ways that lasagnette can be served are by piling the pasta layers one on top of the other, sandwiching different toppings between them, or simply tossing the pasta on the plate along with other components.
One 16th-century Italian dish appeared to be more of a sweet dish than a savory one. The recipe was made with sugar and cinnamon, which produced a pasta dish that was probably pleasantly sweet in the end. Today, we have lasagna, a warm, inviting dish made of flat pasta, various kinds of cheese, and the ideal, delicious combination of tomato sauce.
Tortellini
If you haven’t had tortellini before, it is a pouch made of rolled dough that contains a variety of fillings. A delicate circle or faintly triangular shape can be produced if the molding is done correctly. They are a work of culinary art, with curved and expertly sliced egg noodles capping various pockets of delight. In the region of Modena, close to Bologna, it is stated that this expertly made pasta first appeared.
More likely, the 1950s saw the invention of tortellini as a means of encasing the ingredients and cooking them without having them fall into the boiling water. Bologna has developed a reputation for its cuisine, and tortellini is believed to still be at the center of cooking and a well-maintained tradition.
Cavatappi
Cavatappi are little pasta tubes in the shape of an S that resemble miniature corkscrews. Because of its thin, spiral shape, it tastes fantastic when served with sauces, added to salads, and cooked in casseroles. Any sauce goes well with cavatappi, BUT sauces with vegetables and lean proteins pair especially well.
Pasta BLT salad, creamy pork and onion pasta, chicken pasta salad, and any baked pasta recipe are a few well-known cavatappi recipes. Additionally, this pasta frequently includes ridges on the outside that are excellent for securing sauces. Despite its vibrant hue, cavatappi is an Italian dish that doesn’t contain any eggs.
Final thoughts
Isn’t it incredible how a single food can have so many diverse shapes? Among the most versatile grocery essentials is pasta; all you need to do is boil some water, add some sauces, and sometimes some meat.
Even though pasta is so diverse, we do have a propensity to choose the same varieties repeatedly. You may now investigate the historical possibilities. Some pasta varieties work best with soups and salads, while others are better suited for transporting substantial, rich sauces.
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