Italian pasta
Italian pasta, the best easy pasta recipes usually cooked in Italy. Simple pasta recipes that can be prepared with what you probably already have in your fridge.
Italian pasta dish recipes are among the most common dishes all around the world, probably because they are simple dishes, made of flour and water!
The first reference to pasta that we have tells of a big "gnocco" (dumpling) that was placed in the sun to dry and needed more than 2 hours to be cooked!
Later, people began to divide it into smaller pieces, which could be cooked in less time.
In the beginning, it was like bread. The only difference was the yeast. If added, it became bread, if not, it became pasta.
Spaghetti was invented in Naples, Italy and as there was no cutlery, it was caught with fingers, raised and then introduced into the mouth.
As time passed by, it became easier to produce it in different shapes and ways, even though the main recipe was always flour and water, sometimes with eggs added.
There are different types of pasta that contain spinach, mushrooms, cuttlefish ink and other ingredients that give different colours to these Italian pasta dish recipes. There are some ancient recipes, like fregola sarda, that would be difficult to make as they come from the Arabians who colonized Sardinia. This kind of pasta was prepared by putting the wheat on the table and then spraying it with water and quickly shaping it with fingers. Today it can be found in markets, but it is really difficult to make at home.
There's another typical pasta dish from Sardinia called malloreddus. It used to be prepared by making a long piece of pasta and then cutting it with the thumbs against a grater, to give it that particular shape. Some people still do it at home.
The main pasta recipe is basically the same for all. Often the difference is its shape, or in how much water we used, depending on what we want to do. Italian pasta shapes are quite infinite and Barilla industry has some shapes designed even by designers!
If we want to make tagliatelle, we need less water than for ravioli pasta, as ravioli needs softer pasta that doesn't break while being stuffed.
Most of the time, when we talk about pasta recipes, we don’t mean the pasta, but its seasoning. Here we really have a lot of choices and it is interesting to take a look at our tips, because some pasta is more suitable for different seasonings.
