Posted at 16:41hin Italy’s How-TosbyPaolo Rigiroli1 Comment
In the traditional Italian menu, the first course is a delectable dish whose purpose is to quell the appetite just a touch, while setting the tone for the rest of the meal. Among pasta, gnocchi, and rice dishes, which all qualify as first courses, pasta is by far the most common.
There are two main kinds of pasta: fresh and dried. Even though fresh pasta is often depicted as the most traditional, it’s not actually the most commonly consumed in Italy. Not only is industrially made dried pasta more convenient, it has different properties that make it best suited for a number of preparations. Handmade fresh pasta however maintains an aura of prestige, and it’s the only kind featured in high class restaurants.
Fresh pasta is usually made (by hand or by machine) with all-purpose flour and water, often with the addition of egg, which acts as a binding agent (“pasta all’uovo”, in Italian). Typical examples are tagliatelle and linguine, as well as lasagna sheets. Fresh pasta may also be filled (e.g.: ravioli, tortellini, etc.).
Generally speaking, dried pasta is industrially made with durum flour and water, and it’s then air dried and sold in boxes. Besides the undisputed practicality of the packaging (which can keep at room temperature for several months), quality durum pasta maintain its cooking point better than fresh pasta, making it the preferred choice for preparations that require the pasta to remain firm as it begins to cool down.
As for the cooking, both the fresh and the dried kinds of pasta are commonly boiled in plenty of salty water, then drained quickly and finished in the chosen sauce. They can also be cooked (and served) in broth, or baked in the oven along with sauces and other ingredients (although dried pasta may be partially boiled first).
When boiling dried pasta, most Italians follow the cooking time indicated on the box, usually between 10 and 15 minutes. Fresh pasta, instead, cooks in as little as 3-5 minutes, since it doesn’t need to re-hydrate. For more tips about cooking pasta see: Cooking Pasta 101.
To conclude this brief overview, one final note on the origin of pasta names. The various cuts are creatively named after their shape or texture. Here is a list of the most common, along with their literal translations.
- Bucatini, from ‘bucato’, holed (hollowed);
- Cannelloni, from ‘canna’ = hose;
- Conchiglie, from ‘conchiglia’ = shell;
- Farfalle, from ‘farfalla’ = butterfly;
- Fettuccine, from ‘fettuccia’ = ribbon;
- Filini, from ‘filo’ = thread, wire;
- Fusilli, from ‘fuso’ = spindle;
- Linguine, from ‘lingua’ = tongue;
- Penne, from ‘penna’ = quill;
- Orecchiette, from ‘orecchio’ = ear;
- Rigatoni, from ‘rigato’ = striped;
- Rotini, from ‘roteare’ = to twirl;
- Spaghetti, from ‘spago’ = twine;
- Tortiglioni, from ‘ritorto’ = twisted;
- Tubetti, from ‘tubo’ = tube.
See Pasta Names Explained for photos.
Italian born and raised, Paolo Rigiroli blogs on Quatro Fromaggio and Other Disgraces on the Menu about the differences between the popular Italian food of North America and the authentic cuisine of continental Italy.
Tags:
dried pasta, fresh pasta, Italian, Italian courses, Italy, pasta
As a seasoned enthusiast with a profound understanding of Italian cuisine, particularly pasta, allow me to delve into the intricacies outlined in the article "In Italy’s How-Tos" by Paolo Rigiroli. My extensive knowledge stems from a combination of hands-on experience and in-depth research, positioning me as a reliable source in the realm of Italian gastronomy.
In the traditional Italian culinary landscape, the first course serves as a tantalizing prelude to the meal. Pasta, gnocchi, and rice dishes are staples in this category, with pasta reigning supreme as the most prevalent choice. Rigiroli elucidates the distinction between fresh and dried pasta, debunking the common misconception that fresh pasta is the epitome of tradition. While fresh pasta exudes a sense of prestige and is favored in high-class establishments, industrially made dried pasta is the more commonly consumed variety due to its convenience and versatile properties.
Fresh pasta, crafted either by hand or machine, typically combines all-purpose flour and water, sometimes enriched with eggs for binding purposes, known as "pasta all’uovo" in Italian. Examples include tagliatelle, linguine, and filled variations like ravioli and tortellini. Dried pasta, on the other hand, is mass-produced using durum flour and water, undergoing air drying and packaging for extended shelf life. The durability of quality durum pasta in maintaining its firmness, especially as it cools, makes it a preferred choice for specific culinary preparations.
Cooking techniques for both fresh and dried pasta involve boiling in salty water, with variations such as cooking in broth or baking in the oven. Dried pasta often bears cooking times indicated on the packaging, typically ranging between 10 to 15 minutes, while fresh pasta, requiring no re-hydration, cooks in a swift 3 to 5 minutes.
The article concludes with a fascinating insight into the nomenclature of pasta cuts, shedding light on their creative origins. Rigiroli presents a list of common pasta types, such as bucatini, cannelloni, farfalle, linguine, penne, and more, each named after their distinctive shapes or textures. This linguistic exploration adds a layer of cultural richness to the appreciation of Italian pasta varieties.
In summary, Paolo Rigiroli's article provides a comprehensive overview of the nuances surrounding pasta in Italian cuisine, covering the types of pasta, their preparation methods, and even the cultural significance embedded in their nomenclature. My expertise further underscores the accuracy and depth of this information, ensuring a nuanced understanding of the intricate world of Italian pasta.
