Pasta

When we hear the term Italian cuisine, the first name that
comes in our mind is pasta. Though it was originated in Italy, it is famous
worldwide. Pasta is like noodles, made from certain grain flours with water
and/or eggs mixtures. Among the different shapes and forms of pasta there are
string shaped pasta called spaghetti and vermicelli. There are also ribbon
shaped fettuccine and linguine, short tube shaped elbow macaroni and penne,
tiny shapes like couscous and orzo and large shapes like lasagna. There are
hollow pastas also like ravioli, manicotti and tortellini. You can have them
stuffed with fillings. The paste is kneaded to give different shapes and forms.
Pasta can also be the dishes where pasta is an important ingredient and served
with sauce or different seasonings. Gnocchi is one of these pasta dishes. But
here different ingredients are used and cooking process is also different.

You can also find frozen pasta all over the world. More
varieties of pastas are mainly found in the places where the Italians and their
culture have deep impact. There are companies that produce packed pastas that
can be fresh for 7 weeks. According to FDA (Food and Drug Administration) of
US, half cup of cooked pasta per day helps a person to meet the necessary folate
level per day with an extra amount of 220 micrograms or more folate. Boiling
pasta is the basic of recipes of all the pasta dishes. The sauces and the other
ingredients make all the differences. There are obviously some exceptions like
soups, gnocchi, lasagna and manicotti. But, as you know, exceptions cannot be
the examples. There are some secrets for cooking pasta like cooking in salted
water, adding the paste after the water starts boiling, stirring occasionally
and fast draining and serving. Pastas do not need undercooking or overcooking.
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