{"id":7418,"date":"2022-01-18T15:39:47","date_gmt":"2022-01-18T20:39:47","guid":{"rendered":"https:\/\/www.tourhero.com\/en\/magazine\/?p=7418"},"modified":"2024-08-16T06:08:12","modified_gmt":"2024-08-16T10:08:12","slug":"guide-to-italian-pasta-popular-pasta-shapes-and-how-to-eat-them","status":"publish","type":"post","link":"https:\/\/www.tourhero.com\/en\/magazine\/gastronomy\/guide-to-italian-pasta-popular-pasta-shapes-and-how-to-eat-them\/","title":{"rendered":"Your quick guide to Italian pasta \u2014\u00a0from butterflies to belly buttons!"},"content":{"rendered":"\n

Did you know that Italian pasta is an Asian invention? Or that every single pasta shape has a different purpose? How about the fact that spaghetti bolognese isn\u2019t actually Italian? The sauce and pasta don\u2019t mix well, you see.<\/p>\n\n\n\n

There\u2019s a whole world to discover when it comes to this starchy carbohydrate, and one that may surprise many an Italian too. Of course, no one consumes pasta quite like the Italians do, with individuals consuming around 25 kilograms of the foodstuff every year. If you\u2019re planning a trip to this fabulous European destination or just want to experience the pasta phenomenon at home, you should dive deep into the many facets of this traditional ingredient. From the origins of the flour-and-water combo to learning to eat pasta as the Italians do, grab a fork, work up a big appetite and dive into our guide without further ado!<\/p>\n\n\n\n

History of pasta<\/h2>\n\n\n\n
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Many a proud Italian might tell you that pasta is an Italian invention, and it\u2019s best not to argue! In truth, foodstuffs similar to pasta originated in Asia, several thousand years before they made it to Europe. <\/p>\n\n\n\n

Legend has it that the explorer Marco Polo introduced pasta to Italy in the 15th century after discovering it on one of his many voyages. No one knows the truth for sure, but it\u2019s one edible item that the Italians have taken to their hearts and made their own.<\/p>\n\n\n\n

What makes Italian pasta?<\/h3>\n\n\n\n
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If we accept that pasta was around in Asia for a very long time before it found its way to Italy, it\u2019s worth pointing out that the Italian version is subtly different from many of the noodle dishes you’ll find in Asia. You\u2019ll find rice, yam, bean and wheat flour used in different Asian noodles, whereas the Italian variety is largely made from durum wheat ground into semolina. Sometimes, egg yolks are added to the dough.<\/p>\n\n\n\n

Durum wheat flour \u2014 or semolina \u2014 has long been adopted for its versatility. It is high in gluten and low in moisture, resulting in a pasta dough that is more pliable and much easier to stretch into long pieces without breaking. It is this quality that makes durum wheat dough highly suited for crafting into different shapes and purposes with ease.<\/p>\n\n\n\n

Why are there so many pasta shapes?<\/h3>\n\n\n\n

It might be hard for non-Italians to believe, but there are over 400 different pasta shapes.<\/a> Each shape has a purpose and is best suited to a particular sauce and\/or dish. Lasagna, for example, makes a \u2018pasta pie\u2019 possible thanks to the flat, wide, sheet-like shape of the pasta. Spaghetti, being long and thin, would be of no use in putting that particular dish together.<\/p>\n\n\n\n

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Image by Maryam Jahanmehr<\/a> on Unplash<\/a><\/figcaption><\/figure>\n\n\n\n

When eating pasta ‘the Italian way’ for the first time, there are a few subtle differences you might notice. Non-Italians have a tendency to overcook pasta while Italians prefer to eat theirs al dente<\/em>, which is when there is still a bit of firmness to the pasta, so there\u2019s plenty to chew on. Also, non-Italians tend to overdo the sauce. In Italy, the flavor of the pasta should always be present, with the sauce being there to cover rather than soak the main ingredient.<\/p>\n\n\n\n