The
word “pasta” refers to the noodles used in Italian cuisine, but
of course these days, Italian food is eaten the world over. And
noodles—pasta by other names—make an important part of many
different cuisines. Whether its ramen or spatzle, pho or reshte,
noodles are especially important in Japanese, Korean, Chinese,
Filipino, German, and Vietnamese cooking.
But
let's get back to Italian pasta:
What
is pasta made of?
Unleavened
dough (that means dough that does NOT have yeast or baking powder,
and so do not rise and expand) made from wheat flour and water.
(Pasta
can be made from other grains, or can use eggs rather than water.
Also, some pasta is flavored and colored with spinach, say, or
tomatoes.)
What
shapes does pasta come in?
Such
a variety! The long, skinny noodles (spaghetti, linguini, or
vermicelli) are most common, but people make and eat shells, tubes,
spirals, bow-ties, wheels, and wide ribbons like fettuccine or even
wider noodles like the ruffle-edged lasagna.
Plus
more.
How
is pasta made?
Most
pasta is made through extrusion. The dough is forced through a die
with a hole designed for the shape desired, making a long, continuous
noodle that is cut to the desired size by rotating blades. Take a look!
Celebrate
World Pasta Day!
Go
to the grocery store and really look at the pastas and other noodles
available to you. (Hint: Check out the Asian foods section and the
refrigerated section as well as the pasta section.)
Try
a kind of pasta (or three or four!) that you've never eaten before.
Try
a noodle dish from a cuisine you have never sampled before. I really
love pho (Vietnamese noodle soup) and kaese spatzle (German macaroni
and cheese).
Also
on this date:
Actual pasta names v/s what we call them in our head. Go on, order some pasta @ zaykedaar.com
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