Pasta is considered a great food weakness for many. There are few dishes that can compete with the yum-factor of angel hair pasta topped with creamy vodka sauce.
The historical backdrop of pasta is hard to follow for a few reasons. The word itself means “glue/paste” in Italian. that is a reference to the dough, made from a mixture of flour and water or eggs – all simple additives which have been around for hundreds of years.
This makes it difficult to differentiate pasta from other ancient dishes made from the same ingredients. In addition, since pasta has long been a food of the masses, it has not received as much attention as more extravagant meals.
Pasta is generally a simple dish, however, it comes in many varieties because of its versatility. Some pasta dishes are served as a first course in Italy due to the fact the portion sizes are small and easy.
Pasta is also arranged in light snack form, for example, servings of mixed greens or in smaller sizes. It can be served hot or cold. There are so many different styles of pasta, and every region of Italy has their own special way of doing it.
How It’s Made. Pasta can be made by hand or with a processor. You can tell when it is made by hand, because the noodles are less uniform, and have a more rustic feel. High end restaurants will typically serve this type, as it gives it a custom feel that is different from the norm.
Different Sauces. Simple sauces like pesto are usually eaten with long, thin noodles. Thicker and chunkier sauces have a better ability to stick to more odd-shaped noodles, like curly & shelled pasta. When the sauce is left behind after the pasta is eaten, the extra sauce left on the plate is frequently mopped up with a piece of bread.
Braised rabbit legs and rabbit roulade are served on simmered spaghetti squash with shaved Parmesan and parsley.
Shrimp, crab, clams, and mussels are hurled in hot marinara on linguine at the recently revamped eatery.
Fettuccine pasta is made in-house with almonds, arrowroot, custard, and eggs and served with either tomato sauce, garlic, and oil or Bolognese sauce.
High-quality cuttlefish-ink lace pasta is hurled with cuttlefish, shrimp, lobster, and spinach.