![]() Tagliatelle is the traditional accompaniment for ragú Bolognese, with enough heft and flavor to stand up to the rich meat sauce. It’s said that the perfect dough for tagliatelle should be rolled so thin that, if held up to a window, you should be able to see Bologna’s hilltop Basilica di San Luca through the dough. To this day, the last day of the Verona carnival is led by the Papà di Gnocco (“Gnocchi’s Father”), a person in a gaudy costume who carries a huge fork topped with gnocchi.Įmilia-Romagna and Piedmont: Truffle tagliatelleĪ fresh pasta made with egg, tagliatelle’s long ribbons are an icon of Bologna, the capital city of Emilia-Romagna. In Verona, a grain shortage at the time of the pre-Lent carnival threatened to cut short the festivities until a local nobleman donated a hefty sum to buy flour that could be stretched out with boiled potato to make the delicious dumplings. ![]() Potatoes were brought to Europe from the Andes by Spanish explorers, and slowly crossed the continent starting in the 1500s. So while the basic formula for gnocchi, a rough dough that is cut into small chunks and then boiled, dates back to antiquity and can be found in many forms across the country, the popular potato-based version is unmistakably northern. Northern Italy does not have the rich pasta tradition that many regions to the south do-the cool, mountainous lands bordering Austria, Switzerland, and France have a unique culinary sensibility that integrates the foods of their neighbors, often using grains such as buckwheat and rye rather than plain wheat flour. Just as the different regions of Italy have their own recipes, techniques, and beloved ingredients, some pasta shapes are inextricably linked to their birthplace.įrom north to south, follow along on our tour of some of the most iconic regional pasta shapes across Italy. From the couldn’t-be-simpler dough of flour and water that the Romans called laganum, pasta has evolved to a truly magnificent family of unique dishes, united in their deliciousness. But the history of pasta is long and twisting-like a piece of fusilli lunghi-with innovations and experimentations taking place over the centuries in different parts of the country. To outsiders, pasta can seem like a universally Italian delicacy, served up in different shapes but essentially all one food. Dried pasta can stand up to baked pasta recipes and thicker sauces, like Ree's meaty spaghetti sauce, while fresh pastas are perfect for a light and healthy pasta recipe.If there’s one Italian food known the world round, it’s pasta. You can also decide between dry pasta (which has a distinct chewy texture) and fresh pasta (which is often softer and quicker to cook). ![]() When shopping for your Italian dinner menu, you can choose from flat pastas, tube pastas, tiny pastas, and even stuffed pastas. ![]() For instance, the thin strands of capellini are perfect for serving with a light and creamy shrimp pasta recipe and the tiny grain-like shape of orzo pasta is great for making pasta salads. But depending on your pasta recipe, the size, shape, and texture of the pasta all play a role in which type you should use.Ĭonsider the final dish before you pick out which pasta to make. Whether it's classic pasta shapes or fun new variations with twists and ruffles, there are so many different options to choose from in the world of pasta. With more than 600 different pasta shapes, it's no wonder Ree Drummond makes pasta one of her go-to easy dinners during the week! "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |