PASTA
Pasta is one of the foundations of Italian cooking, with hundreds of shapes and regional traditions found throughout the country. Made primarily from durum wheat semolina and water or, in many fresh varieties, flour and eggs, pasta can vary enormously in shape, texture, and preparation. From dried pasta to fresh egg pasta, choosing the right type can make a remarkable difference in how a dish tastes and holds its sauce.
Quick Facts
Main Ingredients
Durum wheat semolina and water for most dried pasta; wheat flour and eggs are commonly used for fresh egg pasta.
Italian Name
Pasta
Main Types
Dried pasta, fresh pasta, egg pasta, filled pasta, long pasta, short pasta, and regional specialty shapes.
Typical Texture
Dried pasta is firm and resilient when cooked al dente, while fresh pasta is generally softer and more delicate.
Italian Traditions
Pasta is made throughout Italy, with distinctive regional traditions including egg pasta in Emilia-Romagna, durum wheat pasta in southern Italy, and hundreds of local shapes associated with specific sauces and dishes.
Cooking
Cook pasta in generously salted boiling water until al dente, then finish it with the sauce when appropriate.
Choosing a Shape
Long, short, ridged, smooth, and filled pasta shapes interact differently with sauces, so the pairing is an important part of Italian cooking.
Best Uses
Tomato and vegetable sauces, ragù, seafood dishes, baked pasta, soups, stuffed preparations, simple butter or olive oil sauces, and countless regional recipes.
Storage
Keep dried pasta sealed in a cool, dry pantry. Fresh pasta should generally be refrigerated and used within a few days or frozen for longer storage.
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