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/ Our magazine / Types of pasta: the star of our cuisine
Types of pasta, that is the joy at the table in many different formats! Pasta is the Italian passion par excellence, the first dish that is always capable of cheering up and celebrating. There are many different types and textures, but always able to make any meal special, with every type of condiment.
Types of pasta: a first distinction must be made based on ingredients. The most well-known base is undoubtedly durum wheat semolina obtained from milling wheat; in general, we distinguish between dry pasta and fresh pasta, semolina pasta and wheat pasta, egg pasta or egg-free.
Additionally, there are other types such as pasta made from kamut, spelt, whole grain and gluten-free, with more attention for those who have food intolerances or follow a specific dietary regimen.
The production step that characterizes artisanal pasta is the drawing, the technique with which the various formats are made: long pasta, short pasta, small pasta, and special formats. The drawing takes its name from the tool used, the die, which can be made of bronze or teflon. Among the most prized types of pasta are those drawn with bronze; this technique slows down the production process, ensuring, however, that the pasta has a level of porosity that allows it to perfectly absorb the condiment. The teflon drawing, on the other hand, allows for the creation of smoother pasta, which, after cooking, becomes slipperier. Thus, it is more suited to oily and enveloping condiments.
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Our culinary tradition regarding pasta is so rich that it has created many pasta formats and above all, different ways of cooking it. The shape of pasta is fundamental not only for the different sensation to the eyes and palate but also for creating perfect pairings with sauces and condiments. Some types of pasta capture more sauce than others: just think about how much sauce a shell can catch compared to a spaghetti, even if spaghetti with sauce is an indispensable dish on our tables.
Even ridged pasta collects and holds the sauce better. Let’s see what the best pairings are between pasta formats and sauces. Certain characteristics must be considered, primarily the die, thus the type of tool that gives shape to the pasta, whether smoother or porous. Then the format: smoother, hollow, thick, or thin. Also, the intensity on the palate, which undoubtedly depends on personal preferences. Some prefer a type of pasta to “bite,” thicker, while others prefer a pasta type that is less compact and softer on the palate.
Depending on the pasta format, the tasting experience is undoubtedly different. So, the formats that are more robust on the palate and need chewing, like rigatoni, for example, are perfect with hearty sauces like carbonara, while lighter formats like spaghettini are more suitable for light condiments like garlic, oil, and chili.
In general, softer formats like farfalle pair well with light condiments, for instance, based on vegetables. Formats with a more consistent structure like tortiglioni or bucatini are more suitable for hearty sauces like meat ragù.
Think of shells: with their texture, they are perfect for collecting sauce, thus they are suitable for gathering lighter sauces inside them. Tagliatelle, on the other hand, have a consistency that tends to "spread," thanks to their width; they are therefore perfect when paired with structured ragùs like those made from game.
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Preferences for types of pasta are undoubtedly personal, but when it comes to perfect pairings, there is surely a reason: think of orecchiette with turnip tops, for example. The concave shape and porous surface of this type of pasta help to collect the condiment and the vegetable, which cannot happen with spaghetti, for example.
Another factor to consider is that pasta releases more or less starch. When it releases a lot, the ideal pairing is with liquid condiments, as the result will be soft and enveloping. This, for example, happens with linguine, which are perfect with seafood.
Let’s give some other examples of perfect pairings of pasta and condiments. Bucatini are ideal with structured sauces like amatriciana, while bavette are more suited to fish sauces or pestos. Fusilli are suitable for meat ragùs and ricotta, just like rigatoni, maccheroncini, and lasagna.
Among the excellences of pasta, we find some important variants such as spelt pasta, highly digestible and with beneficial properties. The full flavor is an irresistible sensory experience, once tried, you’ll never forget it! The monograno Matt pasta is a unique tasting experience, an excellence offered by Felicetti that provides us with quality products to try with hearty and structured sauces.
Kamut pasta, kamut, is ideal for those who want a lighter pasta without giving up the taste of a good first course. Just take a look at our selection to realize the quality and excellence of kamut products!
The egg pasta, like the famous tagliatelle and lasagna: they are indispensable at our festive table, just like Gragnano pasta, an Italian excellence with artisanal processing methods. Whole grain pasta integrale is a variant that primarily meets dietary needs, but it is so good, thanks to retaining a greater amount of nutrients compared to classic pasta, that it will be a pleasant surprise for all palates!
The monograno Senatore Cappelli is also worth trying, organic, artisanal, and rich in flavor, just like gluten-free pasta. This last type arises from the need to address gluten intolerance, and these products can meet this need without giving up on quality and especially on taste!
Many types of pasta, many tasting experiences. The Italian tradition and the love for good cooking, in different formats and all to discover!
Antonella Iannò
S&M
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