If you can imagine a thicker version of spaghetti with a hole running through the middle, that would be bucatini pasta kind. Enjoy! Or check out our selection of Italian pasta recipes if you feel hungry right now or learn how to make pasta from scratch. Now that we’ve taken a peek on some of the theories behind the origin of pasta, let’s get to to good part, shall we? Below is an extensive list of the many different shapes commonly used in kitchens all over the world, along with some key facts about each one. THE ULTIMATE TYPES OF PASTA WITH PICTURES LIST Whichever of the stories may be true, the facts are these: pasta is one of the most beloved food in the world today, and it is indistinguishable from Italian cuisine. And that it traveled westward from there by way of nomadic Arab tribes to Europe. Many archaeologists also believe that the earliest pasta noodles were actually created in Central Asia, thousands of years before Marco Polo ever came to the region. The Roman politician Cicero, who lived from 106 to 43 BC, mentioned he had a passion for said pasta. And there was even a mention of a pasta-like dish called “laganum” or “laganas,” a known predecessor of lasagna. According to some, when the Greeks founded the city of Naples around the 3rd century BC, the natives in the area already had a dish called “macaria” made of flour made of barley and water that was dried in the sun. However, some historians believe that many shapes of pasta in Italy has been around way longer than that. Unfortunately, all these stories about the famous explorer bringing pasta to Italy relies heavily on retelling because his book’s original text has long been lost. For many, this is how pasta in Italy came to be. This was during the 13th century and the documentation historians refer to is in his renowned book The Travels of Marco Polo. In one of the most popular theories of how pasta came to be in Italy, it is said that Marco Polo, the famous Venetian explorer, brought the noodles he found from China to Italy. But how did pasta actually came to be? PASTA: SOME BIT OF HISTORYįood that is made of flour and eggs or water and molded into strings or other shapes, a.k.a. Season with salt and pepper.Ĭook the busiate, drain and mix with sauce sprinkle with grated pecorino Romano cheese.Pasta-who doesn’t love it? When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta shapes such as curly pasta, swirly pasta, circle pasta or ball pasta, each with their own special flavor profile, culinary application and even regional origin. Add salt.Īdd the tomatoes and drizzle in olive oil until a thick sauce is obtained. Cool, peel, chop and set aside.Īdd the garlic and almonds to the mortar and crush. Or make a slit in each one and microwave them on high heat for 1 to 2 minutes until skins are cracked. Place the tomatoes in boiling water for a few minutes until the skin blisters cool, peel, remove the seeds and break them up. Transfer them to a small non-stick sauté pan and toast them until they are fragrant and have taken on a little color. Grind the almonds in a food processor or spice grinder until they are coarse crumbs. Place a well floured wooden skewer, about 12 inches long diagonally at one end of the dough and loosely roll the dough around it, forming a spiral shape slide the dough off the form and place the busiate on kitchen towels as they are made. Pinch off large grape size pieces of dough and roll each piece under the palms of your hands into a thin rope shape, about 8 inches long. Add the water a little at a time and combine until a soft dough forms, that is not sticky. Dump the flour on a work surface and sprinkle with the salt.
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