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Pasta Recipes for everyday
and everyone!
The word Pasta comes from Italian
pasta which shares its origins with
"paste", meaning "dough", "pasta", or "pastry" as in "small
cake".
There are many ingredients
that can be used to make pasta dough. They range from a simple
flour and water mixture, to those that call for the addition
of eggs, spices and cheeses, etc to the dough.
Under Italian law, dry
pasta can only be made from durum wheat semolina flour. This
flour has a yellow tinge in color. Italian pasta is
traditionally cooked al dente (Italian: "to the teeth",
meaning not too soft). Abroad, dry pasta is frequently made
from other types of flour (such as farina), but this yields a
softer product, which cannot be cooked al dente.
Particular varieties of
pasta may also use other grains and/or milling methods to make
the flour. Some pasta varieties, such as Pizzoccheri, are made
from buckwheat flour. Various types of fresh pasta include
eggs (pasta all'uovo). Gnocchi are often listed among pasta
dishes, although they are quite different in ingredients
(mainly milled potatoes).
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