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We all love to taste a variety of restaurant treats. Italian cuisines are popular among the many different flavorful foods. When the name of the Italian meal comes, the first names come to our head comes is the pizza or pasta. There are many different types of these types of foods. Different shapes and patterns, such as the pasta, are different from the other, but there are different differences in their utility and use.

The central character of this writing is Italian food pasta where we go to the pale of the pasta to know the history of pasta, present, and how pasta came to the place where is actually now. Pasta is one of the main traditional foods among the Italian foods. The first mention of the Pasta is found in Sicily in 1154. Pasta in common terms (triticum durum or triticum turgidum subsp. Durum) is made from various types of yeast made from flour, water or eggs, noodles made in different shapes, which are cooked after making it baked or baked. Pasta is basically made of two types - fresh pasta (pasta secca) and pasta fresca. Marco Polo came to Italy with pasta from China, but it is not true. In fact, Pasta is the inventor of Italians and their dedication to it has made it as a symbol of their craft and pride in culinary arts.

Pasta’s history in short

Pasta was marked as a pastry, in ancient Rome, where they added water with the scar of rice powder and pasta was made from it. There is difference between this pasta and what we see on the super shop. What we get is the dry pasta in packets but those pastas are cocked just after it was made. During the 8th century the Arabs were considered to be the beginning of the dry pasta during the Sisily attack. The new generation of pasta was started production in Palermo in the south of Italy after then. Arab recipes are still noticed in some recipes of pasta like the use of dried grapes and cinnamon.

At 1300, dry pasta became very popular with long-term storage facilities and long sea voyages for nutrients. Of course, these voyages have been able to play a role in the introduction and application of pasta at home and abroad, and it is able to bring the growing effect of the formation of pasta and the technology used to make it. Meanwhile, in Italy, Pasta continued to progress towards Naples gradually, while maintaining its journey. In the 17th century it was able to sit in Nepalese as a popular food.

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Pasta’s victory is currently running from past

Source: glutopasta.files.wordpress.com

Some political events make Pasta a national icon. In the mid-1860s, it became one of the main food during the Italian Accession or Risorgimento. Later, Italian military and political personality Zeusep Garibaldi introduced a book called La Scienza and the book was written about Pasta and it’s relation between Italy and its people. Italians did not welcome the arrival of the Tomato sauce in Italy in the nineteenth century. People did not take Tomato as a food and eatable cause it look more a like nightshade which is a lethal food. But gradually people stop thinking about their wrong and start taking tomato as a food. After that pasta and tomato sauce meets together. The last significant events of Pasta’s past history are related to the masses of Italian people. Italian accession and in the middle of World War I, many Italian people left Italy and went to another country. The suffering and sorrows of this time have served as a fuel for cooking and the cocking skills of the Italian people, which is also their pride!

Pastor's variations

Pasta is basically two types: pasta fresca (fresh, which is eaten just after cooking) and pasta secca (dry). These two types of pasta can be divided into more than 400 types, each of which is either separate or unique from one to another. The presence of thin-leaf, fossa or long cushion, cylinder shape, different sizes and flavors and various regional types of pastures exists in this universe. There is so much types of pasta in this world that it is not possible to remember all of the names of all of them together, although all the pasta, according to the Italian rules, are roughly made in the same basic material - durum wheat flour, water and special amount of algae and acidity. It is possible to make different pasta with different ingredients, extract and colors, outside the boundaries of the main components. Pasta with egg yolks, palanquin spinach, tomato, chocolate and even squid ink can be seen over this world and if these pastas are properly prepared and served, they all have their own flavors.

Another important thing to dive into the world of pasta is that the sauce that will be eaten with the pasta has to be appropriate with it. The pair of pasta and sausage can make Pasta unique in her own eligibility. The taste and the cover of the pasta can tell a lot that its pairing will be mixed with a sauce. In this case, a very simple rule is to follow – Low density sauce for the light pasta and Heavy and pungent sauce for heavy pasta.

How are the pasta made?

Generally, many of these pastas are made in high humidity, but they are regional variations in pastas. The flour and eggs used to make pasta yeast in northern Italy and in South Italy, they use rice powder and fresh water to do this job. Italy's best quality fresh pasta is made in the Emilia-Romagna region, where freshly prepared pasta are cooked and served with cream sauce. Another regional variation of Pasta is found in Piedmont, where the use of butter and black truffle is common. Apart from regional changes, the list of components used in Pasta also changed. The use of ricotta cheese and potato are also the actual effects of this.

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Fresh Pasta

Source: tripadvisor.in

After making fresh pasta, it is chopped into a desired shape and then it is partially dried in the open air. After that it was boiled and cooked.

Meanwhile, special apples used for the preparation of dry pasta or pasta secca. At first, Pasta Paste was operated through a drilled plate and then kept on the ground for cutting. After cutting in the desired shape it is taken to dry it. Pasta secca cakes can only be described as authentic pasta when they are fully conformed to the whole Italian rules. Accordingly, Pasta was initially dried in the copper vessel for more than 15 hours and then dry it in open air. Although pasta in the rest of the world, pasta is dry at very high temperatures to save time, but the time it produces, the products produced that are available are relatively low in quality. Italians are proud of their pasta making and taste, they can be proud of their fast cooking habits and their excellent chemistry with sauces.

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Dry pasta or pasta secca

source: de-gustare.it

Various pieces of pasta

Campanelle

They are made by using very fluffy dice and they look more like bells. On one side they look more a like bells but they have rope like thing on the other side. These pastas are gradually use with meat sauce as well as with chess balls.

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Campanelle Pasta

Source: barilla.com

Capunti

The small convex-covered oval pasta looks like a Shell of a pea.

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Capunti Pasta

Source: google.com

Casarecce

Italian Casereccio Mean House Made. The low-fat pasta which is made as like in English S shape.

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Casarcce Pasta

Source: google.com

Cavatelli

Cavatelli means that have a whole inside. Cavatelli is short and flat but a bit d-shaped too.

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Cavatelli Pasta

Source: google.com

Cencioni

They look like petals, light-bending uneven concave parted pasta.

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Cencioni Pasta

Source: google.com

Conchiglie

This pasta look more like sea shells.

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Conchiglie Pasta

Source: howdoyousaythatword.com

Conchiglioni

This pasta more like a large snail which can be filled inside with mixtures.

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Conchiglioni Pasta

Source: gourmandasia.com

Corzetti / Croxetti

The design of these pieces, like a round-shaped, round-shaped coin or disc, can be made from designs, of which eight arm stars or small cross are notable.

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Croxetti Pasta

Source: youtube.com

Creste di Gallo

The trunk of these small pieces of the pasta are rumored

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Creste di gallo Pasta

Source: google.com

Fantolioni

These pustules are usually served with boiled olives like panda shaped bo-tie

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Fantolioni Pasta

Source: google.com

Farfalle

This Pasta looks more a like butterflies.

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Farfalle Pasta

Source: google.com

Fiorentine

Fractal pasta is curved and curved

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Fiorentine pasta

Source: google.com

Fiori

Fiori pasta which look like small flowers

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Fiori Pasta

Source: google.com

Foglie d’ulivo

This pasta look more a like olive leaf.

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Folie d’ulivo Pasta

Source: google.com

Fusilli

This pasta more like a spiral tape or some says more like spiral snake.

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Fusilli Pasta

Source: google.com

Fusilli Bucati

This Pasta look more like a spring. This is more like Fusilli but not same.

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Fusilli Bucati Pasta

Source: google.com

Gemelli

This pasta more like that two snake are spiraled together.

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Gemelli Pasta

Source: google.com

Gigli

These pastries are either flower or cone-shaped.

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Gigli pasta

source: google.com

Gonocchi

Round kneaded pastes are usually made with flour and potatoes.

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Gonocchi Pasta

Source: allrecipes.com

Gramigna

Small bored pasta. It seems like a weed stack together during cooking.

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Gramigna Pasta

Source: google.com

Lanterne

The crusted crust is very much like the objects used to keep the lamp.

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Lanterne Pasta

Source: tastykitchen.com

Lumache

Lumaca money snail. Pasta is like snail shape.

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Lumache Pasta

Source: google.com

Lumaconi

This one is also like snail but pity big one and curd are stuffed in it.

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Lumaconi Pasta

Source: google.com

Maltagliati

These are triangular-shaped triangular pasta

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Maltagliati Pasta

Source: google.com

Mandala

Philippe Starc designed this pasta for French pasta maker Panjani in 1987. It is designed in such a way that it is not cooked much more than necessary.

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Mandala Pasta

Source: google.com

Marille

In 1983, Georetto Guiziero designed it. The pasta is no longer made up to see the curved round parts are placed on the curved sea waves.

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Marille Pasta

Source: google.com

Orecchiette

This pasta look more like ears of human.

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Orecchiette Pasta

Source: google.com

Pipe

Well name says what it looks like.

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Pipe Pasta

Source: google.com

Quadrefiore

The curved side of the vertebrae around this vertebrate is like a flower in length.

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Quadrefiore Pasta

Source: google.com

Radiatore

This one actually looks like a radiator.

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Radiatore Pasta

Source: google.com

Ricciolini

This name means curled and as by name this pasta is curled.

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Ricciolini Pasta

Source: google.com

Rotini

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Rotini Source: google.com

Rigatoni

Riga means queue. Big and light curved tubes are rigatoni pasta. Large stains are cut in alignment, so its name is Rigatoni.

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Rigatoni pasta

Source: google.com

This is not it. There is more. But it is not possible for me to tell about all of them. You can shear about the Pasta you like. I will try to shear more about Pasta as i like it so much. You can tell me about your words of love for Pasta.

NB: I am not that good at English. I am still working on it. Please ignore any mistake you find i made on post. And feel free to tell me that on the comment section.