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More about pasta
Pasta types according to its composition and form
Pasta is produced by mixing flour or semolina and added substances with water. The main ingredient is wheat semolina obtained by grinding common wheat (Triticum vulgare) or a special variety of durum wheat (Triticum durum). In Western Europe, only durum wheat semolina is used, which differs from the common one in its higher content of protein and its typical yellow colour; in China the main ingredient is rice.
The list of other ingredients that can be added includes semolina or flour from other cereals or legumes, various forms of eggs – from fresh eggs, frozen egg mix to powdered eggs, powdered milk and other dairy products, fruit and vegetable products, meat and meat products. With regard to ingredients we can distinguish different types of pasta: (plain) pasta, egg pasta, pasta with additives (tomato, carrot, spinach) and filled pasta. Egg pasta is defined as pasta containing three category D whole eggs or an equivalent quantity of egg powder or egg mix per kilogram of milled products.
In the past they used to roll the dough to make tagliatelle of various widths; today pasta is produced by pressing the dough through moulds to obtain other forms of pasta as well.
We distinguish between dried and fresh pasta. In principle all pastas are fresh immediately after their production/shaping. Dried pasta is obtained by evaporating the water, while fresh pasta remains unchanged after its production, i.e. it is not dried. Currently very popular is pasta made on bronze moulds and having a rough surface, similar to rolled pasta, to which sauce sticks more easily.
According to its shape dried pasta is divided into long pasta, known as spaghetti, short pasta, such as spiral-shaped pasta, penne, Bologna pasta and various forms of bow-ties, and coiled pasta, including various types of tagliatelle. Fresh pasta in the form of cappelletti, ravioli, sacchettini and tortellini is filled with various fillings: cheeses, dried ham, meat, spinach, asparagus, buckwheat, mushrooms and salmon.
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