| Pasta has existed since the days of the Roman | | | | mix the dough by hand or prepare it in a food |
| Empire and remains one of the most versatile | | | | processor. Pasta may be colored and flavored |
| cooking ingredients, as no storage room or | | | | with extra ingredients that are usually added |
| cupboard should be without it. It can be | | | | with the beaten egg. |
| combined with meat, fish, vegetables, fruit, | | | | |
| or even a simple herb sauce to create a | | | | To cook pasta, first bring a large pan of |
| mouthwatering and nutritious meal within | | | | lightly salted water to a boil. Add the pasta |
| minutes. | | | | and one tablespoon of olive oil, but do not |
| | | | cover the pot or the water will boil over. |
| Most pasta is made from durum wheat flour and | | | | Quickly bring the water back to a rolling |
| contains protein and carbohydrates. It is a | | | | boil and avoid overcooking. When the pasta is |
| good source of slow-release energy and has | | | | tender, but still firm to the bite, drain and |
| the additional advantage of being value for | | | | toss with butter, olive oil, or your prepared |
| money. | | | | sauce. The cooking times provided here are |
| | | | guidelines only: |
| There are as many as 200 different pasta | | | | |
| shapes and about three times as many names | | | | - Fresh unfilled pasta: 2-3 minutes |
| for them. New shapes are being designed and | | | | |
| named allt the time and the same shape might | | | | - Fresh filled pasta: 8-10 minutes |
| be called a different name in different | | | | |
| regions in Itally. Some types of pasta are | | | | - Dried unfilled pasta: 10-12 minutes |
| the agnolotti, anelli, bucatini, cannelloni, | | | | |
| capalletti, ditali, elicje, farfalle, | | | | - Dried filled pasta: 15-20 minutes |
| fettuccine, fusilli, lasagne, linguini, | | | | |
| macaroni, penne, ravioli, rigatoni, spaghetti | | | | Pasta can be used to make anything, from |
| and tagliatelle. Many can be found in both | | | | soups to more substantial pasta-based meals, |
| dried and fresh forms, but unless you have | | | | which are as delicious and unusual starter, |
| access to a good, Italian delicatessen, it is | | | | or as a quick and easy lunch or light supper. |
| probably not worth buying fresh unfilled | | | | Others are subtle and delicate. Combining |
| pasta, even from supermarkets that sell | | | | vegetables, meat, fish and cheese with every |
| high-quality tortellini, capalletti, ravioli, | | | | type of pasta, from linguine to lumache, one |
| and agnolotti. Best of all is to make fresh | | | | can enjoy a nutritional and delicious meal |
| pasta at home. It takes little time, but is | | | | from start to finish. |
| quite easy and well worth the effort. You can | | | | |