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  • Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily

 pasta facts

  • It is also commonly used to refer to the variety of pasta dishes
  • Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking
  • It can also be made with flour from other cereals or grains
  • Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca)
  • Most dried pasta is commercially produced via an extrusion process
  • Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets
  • Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented
  • In Italy the names of specific pasta shapes or types often vary with locale
  • For example, the form cavatelli is known by 28 different names depending on region and town
  • Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or st■, and specialty or decorative shapes

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