Dry Pasta

917 Words Jul 19th, 2008 4 Pages
The purpose I present about this topic is to introduce and help everyone to gain further knowledge about pasta. Although everyone know what is pasta, and eats pasta, but I am sure that anyone of us do not know what the actual history of pasta is. Furthermore, I will also explain the benefits of pasta, pasta shapes, recommendation of sauces for different types of pasta, and the basic way of cooking pasta.



Pasta is an Italian food made from dough using flour, water and eggs. When talking about the origin of pasta, a distinction needs to be made between fresh and dry pasta. Fresh pasta is dough made of flour and water and is present in most cultures and on all continents. Dry pasta began in Italy and embarked from there to conquer the
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Pasta has evolved, over its history, into a great number of shapes and varieties. The names of some of the shapes vary according to area, and sometimes the same name applies in different areas to different shapes.
A few examples include:
Spaghetti is long, thin, cylindrical pasta of Italian origin.
Macaroni is a kind of moderately extended, machine-made dry pasta. Much shorter than spaghetti, and hollow, macaroni does not contain eggs.
Fusilli, a spiral shaped pasta, also called corkscrew pasta, is usually about four centimeters long. Fusilli is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly larger, thicker and curlier.
Lasanum is a form of pasta in sheets, made with alternate layers of pasta, cheese, and meat sauce or tomato sauce.



When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other.
For example, delicate pasta like angel hair or thin spaghetti should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces.


Pasta, by itself, is a nutritious food, an excellent source of complex carbohydrates, an important contributor of protein, B vitamins, and iron. It contains almost no fat, cholesterol, or sodium - good nutrition in just 210…