12 Things to Know about Pasta

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With over 500 different types of pasta available, it is one of the most popular foods in the world today. It is incredibly versatile and can be served in a ton of different ways.

Pasta is a generic term for foods made from an unleavened dough of wheat or buckwheat flour and water, sometimes with other ingredients such as eggs and vegetable extracts. Pastas include varieties that are filled with other ingredients like ravioli and tortellini.

Pasta is typical of different cultures and countries, but the most famous varieties and recipes come from Italy. There are hundreds of different shapes of pasta with at least locally recognised names. Examples include spaghetti (thin strings), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Gnocchi and spätzle are sometimes considered pasta; they are both traditional in parts of Italy.

Pasta is categorised in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration.

Pasta is generally cooked by boiling.

Pasta Shapes

When making delicious pasta dishes, be sure to choose a pasta shape and sauce that complement each other. Thin, delicate pastas like angel hair or thin spaghetti, should be served with light, thin sauces. Thicker pasta shapes, like fettuccine, work well with heavier sauces. Pasta shapes with holes or ridges like mostaccioli or radiatore, are perfect for chunkier sauces.

Different Kinds of Pasta

Angel hair pasta is an appropriately named cut of thin and delicate strands. They are called "capelli d'angelo" in Italian.

Armoniche are ridged pasta shapes that resemble small harmonicas.

Bucatini, also known as perciatelli, are hollow, spaghetti like pasta shapes.

Cannelloni are pasta tubes, about 1 inch 2.5 cm) in diameter and 3 inches (7.5 cm) long, that are stuffed with savory fillings and usually accompanied with a sauce.

Cannoli shells are delicate, deep-fried tubes about 4 inches (10 cm) long, used for desserts and stuffed with various fillings. The traditional southern Italian dessert called cannoli is filled with ricotta and candied fruit peel. Packaged shells are available in Italian delicatessens.

Cappelletti is a variety of filled egg pasta formed into small, circular hat shapes. It is similar to tortellini.

Conchiglie, literally "conch shells," is a shell-shaped pasta that comes in a variety of sizes.

Farfalle, meaning "butterflies," is a cut of pasta that is also called bow ties. Both names reflect the shape of the pasta.

Fedelini is a variety of pasta cut into very fine, thin spaghetti.

Fettuccine, Italian for "ribbons," is a popular cut of long, flat strands of pasta about 1/4 inch (6 mm) wide.

Fusilli is a thin spiral shaped pasta that can range from about 1-1/2 inches to 12 inches long. Fusili is best used with thick, heavy sauces.

Garganelli are pasta shapes that look like small, ridged, folded tubes.

Gemelli, Italian for "twins," are pasta shapes composed of two strands twisted around each other.

Gnocchi refers to small dumplings, usually made of potato dough, and to small dumpling-shaped pasta.

Lasagne are broad, flat noodles used to make the dish known as lasagna. They are available fresh and dried. Also available are "no-boil" lasagne noodles, which have been pre-cooked and redried, allowing them to be layered for baking directly from the package.

Linguine, Italian for "small tongues," are long, narrow ribbons of pasta resembling flattened spaghetti.

Macaroni are curved, elbow-shaped tubes of pasta, sold in a variety of small and medium sizes.

Mezzelune is a variety of filled egg pasta is formed into half moons.

Orecchiette are pasta shapes that resemble ears, hence their name, which means "little ears."

Orzo refers to a variety of small pasta that is the size and shape of rice.

Pappardelle are flat ribbons of pasta, usually about 1 1/4 inches (3 cm) wide.

Penne, meaning "quills" in Italian, are tubes of pasta that have angled ends resembling pen nibs. They are available smooth or ridged (rigate).

Radiatori are rectangular and grid like pasta shapes that resemble tiny radiators.

Ravioli are squares of fresh egg pasta usually formed into small squares to hold a variety of fillings.

Rigatoni are moderately sized tubes of pasta with grooved surfaces.

Ruote are shapes of pasta that resemble wheels. They are also known as rotelle.

Spaghetti, a classic cut of pasta, are thin, round strands.

Tagliarini are thin, narrow ribbons of pasta about 1/8 inch (3 mm) wide.

Tagliatelle are very thin ribbons of pasta about 1/4 inch (6 mm) wide.

Tortellini is a variety of filled egg pasta is formed into small rings. They are available fresh or dried.

12 Things you need to know about Pasta

1. Recipes that call for pasta usually intend for you to use dried pasta, since sauces cling to it better.
   
   
2. The best dried pasta is made from 100% durum wheat semolina, and has a rough surface, the better to absorb sauces. 
   
   
3. Fresh pasta absorbs flavors and works best with cream or cheese sauces.  It cooks faster than dried pasta.
   
   
4. Use lots of water when cooking pasta, at least a gallon per pound.  You can add salt to the water if you wish, but don't add oil.   Bring the water to a rolling boil before adding the pasta.  When the water returns to a boil, lower the heat to maintain a low boil.  Stir occasionally to keep the pasta from sticking together.  Don't cover the pot.
   
   
5. Pasta is ready when it's "al dente."  It should be cooked completely through, yet firm enough to offer some resistance to your bite.  
   
   
6. Drain the pasta in a colander, but don't rinse it unless you plan to use it in a casserole or pasta salad.  Reserve a small amount of the flavorful cooking liquid in case the pasta becomes too dry and needs to be moistened.  Serve it as soon as possible.
   
   
7. For pasta salads, select short, thick tubes or shapes of dried pasta for pasta salad.  Don't use egg pasta or fresh pasta.
   
   
8. For casseroles, select tubes with thick walls or sturdy shapes.  Cook them for two-thirds of the recommended time in water, then let them finish cooking in the oven.  
   
   
9. Different kinds of pasta cook at different rates, so select shapes of similar sizes if you're combining them.
   
   
10. If you use a low-quality pasta, be sure to cook it in plenty of water to prevent it from getting gummy.  
    
    
11. Don't freeze cooked pasta unless it's in a baked casserole.
    
    
12. Many pasta shapes comes in different sizes.  The Italian suffix "ini" means smaller (e.g., spaghettini is a thin version of spaghetti), while "oni" means larger.
    
    
    Don't be afraid to try out new pasta. This is all part of learning through experimenting which is a good tip online cooking schools can give you.