One of the most widely available foods in the world is pasta. This common, affordable staple exists in almost every nation in its own distinctive form. Hungary and Germany both have spaetzle. Greece uses orzo. Poland is known for its pocket-sized pierogi. Jewish Ashkenazi households cook kreplach dumplings. With the exception of spaghetti and meatballs, pasta is prepared and served in America in a manner identical to that seen in Italy. The majority of people assume that pasta originated in Italy because so many of us associate it with Italian cuisine. Even while pasta is typically associated with Italy, the dish really has a very long history, making it nearly hard to pinpoint the dish’s origin.
For numerous reasons, it is challenging to research the origins of pasta. The word itself translates to “paste” in Italian. This is a reference to the dough, which is created from a mixture of flour and water or eggs, all basic ingredients that have been used for generations. This makes it challenging to distinguish pasta from other traditional recipes produced with the same components. Furthermore, because pasta has long been a common people’s cuisine, it has not garnered as much attention as more extravagant foods, which is unfortunate because it is one of the most popular foods on the planet! By learning about the history of pasta on The History Kitchen, let’s make up for that.
Pasta must first be defined before we can discuss it. Italian-style traditional noodles are distinguished from other varieties of noodles worldwide by the common usage of the word “pasta” to describe them. Unleavened dough comprised of ground durum wheat, water, or eggs is used to make pasta. Pasta differs from other types of noodles because it is made from durum wheat. Due to its high gluten concentration and low moisture level, durum wheat is the ideal grain for making pasta. A variety of forms are cut from the durum wheat dough, which is then fried before being served.
While we do think of pasta as a culturally Italian food, it is likely the descendant of ancient Asian noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during the 13th century. In his book, The Travels of Marco Polo, there is a passage that briefly mentions his introduction to a plant that produced flour (possibly a breadfruit tree). The Chinese used this plant to create a meal similar to barley flour. The barley-like meal Polo mentioned was used to make several pasta-like dishes, including one described as lagana (lasagna). Since Polos original text no longer exists, the book relies heavily on retellings by various authors and experts. This, combined with the fact that pasta was already gaining popularity in other areas of Italy during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy.
Types of Pasta
There are hundreds of different types of Pasta. It can be organized into different groups. These are :-
- Long Pasta (for e.g. Spaghetti, Angel Hair)
- Tubes (for e.g. Penne)
- Soup Pasta (for e.g. Orzo, Alphabet)
- Stuffed Pasta (for e.g. Tortellini, Ravioli)
- Special Shapes Pasta (for e.g. Farfalle, Fusilli)
At present, there are approximately 350 different types of pasta around the world.
There are mainly 10 different types of Pasta which is normally consumed by the people. These are :-
1. Spaghetti
It is one of the most popular pasta type in the world. Spaghetti consists of long, thin noodles which can be paired with a wide variety of sauces. The most well known Spaghetti dish is Spaghetti Bolognese.
2. Penne
Penne has a round, tube like structure with diagonal cuts at either end. That’s why it’s best served in dishes that have a relatively thick, creamy sauce as it penetrates the tube and holds the sauce well, such as Penne Arrabbita. This is also the best type of pasta to use in pasta bake dish.
3. Lasagne
Lasagne is the name of the thin sheets of pasta that make up a dish. Lasagne is used in oven-baked dishes with the most well known dish being Lasagne al Forno, which likely comprises a beef or pork ragu, layered between layers of Lasagne and Bechamel sauce, topped with cheese.
4. Ravioli
Ravioli are pillow shaped squares of dough that can pretty much do anything. They can be filled with cheese, sea food, meat or veggies and topped with sauce, served in soups or simply be drizzled with olive oil.
5. Linguine
Linguine looks similar to Spaghett. Linguine is a little flatter and is considered to be more luxurious. The extra surface area means that it is perfect for paring with lighter textures like cream based sauces or seafood.
6. Rigatoni
Much like Penne, Rigatoni are tubes with small ridges on the outside, but they are slightly wider and cut into a square rather than diagonally. They are best paired with chunky sauces full of vegetables or baked into a gratin.
7. Farfalle
Farfalle pasta is also known as ‘bow tie’ pasta which is translate to ‘butterfly’ because this pasta shaped exactly like butterfly. It is a relatively small pasta with a large surface area which is why it best pairs with a cheese, or rich tomato sauce as the ‘wings’ hold the sauce perfectly. It also compliments a cold pasta salad, and is sometimes served with grilled chicken.
8. Fusilli
This pasta has a spiraled, corkscrew-like shape that pairs perfectly with rich meat sauces or chunky vegetables. They can also be baked into casseroles or pasta bakes for the same reason.
9. Macaroni
Macaroni are small tubes of pasta that are cut into short lengths and often curved. Often they’re found floating in a minestrone or cheese sauce.
10. Cannelloni
This type of pasta can either come flat or pre-rolled into large tubes with are then stuffed with various fillings, such as spinach and ricotta cheese. This large pasta also pairs well with a simple, light sauce like tomato.
Different Colors of Pastas
| S.No. | Colors of Pasta | Specifications |
| 1. | White Pasta | White Pasta is normally made from refined flour or wheat flour. |
| 2. | Red Pasta (or Red Rossa) | Red Pasta is made from Tomato, Red Bell Pepper, Chilli Peppers & Beetroot. |
| 3. | Green Pasta (or Pasta Verde) | Green Pasta is made from Spinach & Broccoli. |
| 4. | Brown Pasta | Brown Pasta is made from Mushroom puree. |
| 5. | Black Pasta (or Pasta Nera) | Black Pasta is made from Squid or Cuttlefish ink. |
| 6. | Orange Pasta (or Pasta Arancione) | Orange Pasta is made from different varieties of squash and pumpkin. |
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