Some time ago I found this amazing image of pasta types in internet. I thought it’s interesting and will be great to post it on my blog. You can download it here in large size.
There are roughly 350 different shapes and varieties of pasta in Italy, even more counting regional differences. It comes in all shapes and sizes. It is impossible to remember them all)) But all Italians know mostly used types of pasta and how to cook it and with which condiment.
Some are great with sauce, others stand on their own, just asking to be drizzled with olive oil and eaten 'al dente'. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces. The tiniest shapes are often used in soups. Some shapes are large enough to be stuffed and baked.
Pasta can be homemade or produced commercially and often is available in different flavors or colors, seasoned with vegetables and also with wine. But also there are a lot of regional artisan pasta producers and many people prefer to by their products, which can be dried or fresh one day made. Lastly the producing of whole wheat, spelt or made from other cereals pasta is growing too.
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