Introduction to pasta

Pasta originates from the Italian word for paste. Pasta is an excellent source of complex carbohydrates. Pasta made of whole wheat contains more dietary fiber. Most commercially made pastas available on the shelves of stores are prepared from semolina paste. Pasta is an affordable and nutritious base for a good meal - combine it with vegetables, meat, nuts or legumes and you have a great dish going. You can make the pasta dish even more nutritious by adding spinach or asparagus and beans. Italian pasta is a wonderful source of complex carbohydrates.

Type of pasta
Here is a complete guide to choosing between different types of pasta. Find out the difference between fresh and dried pasta. Dried pasta that is commercially available is available in a wide range of shapes and sizes. Dried pasta is convenient since it keeps for a long time if stored correctly and holds it shape better than fresh pasta. This makes it ideal for heavy sauces. Fresh pasta, as the name suggests, is more tender and chewy since it is not completely dried. Fresh pasta is generally available as ribbons and can be stored for about 5 days in the refrigerator. Fresh pasta goes best with light and delicate sauces since it is highly absorbent.

Pasta comes in various shapes, some of which are a specialty of a particular region or town of Italy. Some fancy pasta makers come up with special shapes. Dried pasta is either made with durum wheat flour (di semola di grano duro) or eggs, flour and salt (pasta all'uovo). Exotically shaped pasta is extruded through dies that give them a unique shape. A popular type of pasta is the long strand variety. You can opt for Spagettti or Spaghetteni or Bucatini. Cylinder shaped pasta is often used in soups and baked dishes. Strips of pasta such as Fettuccine, Tagliatelle and Linguine are used along with tasty sauces made of tomato-mackerel or smoked salmon or creamy mascarpone sauce. Sheet pasta is used in baked dishes. You can get them as lasagna sheets or cannelloni. Snail shell and spiral shaped pasta can help add an extra zing your salad or pasta pot dish. You can go in for tiny bits of pasta to garnish your soup - tiny stars, teddy bear shapes, little seed shapes. Hot peppers, mushrooms, saffron, lemon, garlic and other herbs or spices are popularly used to lend flavors to pasta. Pasta made with eggs has more flavor and is brighter yellow in color.

Tips on selecting good pasta

• Good quality pasta does not stick together. It must have a consistent look with a bright amber color. Pasta that clumps together is not right for your dish.
  
• A subtle nutty flavor is a hallmark of good quality pasta.
  
• Pasta that is not limp but has a bouncy springy feel to it is good pasta that will blend well with various sauces.

Source: Targetwoman.com