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Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).
As with many recipes, the origins of the dish and its name are obscure; [10] most sources trace its origin to the region of Lazio. [11] [6] [5]The dish forms part of a family of dishes consisting of pasta with cured pork, cheese, and pepper, one of which is pasta alla gricia.
Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [1] It is a staple food of traditional Italian cuisine. [2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. [3]
Macaroni (/ ˌ m æ k ə ˈ r oʊ n i /), known in Italian as maccheroni, is a pasta shaped like narrow tubes. [2] Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by ...
Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.
Farfalle (Italian for "butterflies"; aka bowtie pasta) were originally produced in Northern Italy regions of Lombardy and the Emilia-Romagna, as early as the 16th century and are now eaten all ...
Tagliatelle (Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1 ⁄ 4 in) wide. [1]
Testaroli is an ancient pasta [4] [5] that originated from the Etruscan civilization, [6] a civilization of ancient Italy.The book Rustico: Regional Italian Country Cooking states that testaroli is "a direct descendant of the porridges of the Neolithic age that were poured over hot stones to cook". [2]
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