The Various Pasta in Italian Food
There are two main categories of pasta utilized in Italian food, dried pasta and fresh pasta. Today there are over 350 various shapes and ranges of dried pasta being made use of in Italian food. Some varieties are common and others are specific to a specific local area. The shapes used in Italian food can vary from the timeless tubes and strands to butterflies or bowties and even distinct shapes such as tennis rackets. Italian food is taken really seriously in Italy and by law all dried pasta is required to be made with pure durum semolina flour and water. This standard is abided by many pasta makers all over the world and only this type of dried pasta is utilized in good quality Italian food.
The reason that Italian food in Italy tastes various than the Americanized Italian food is because pasta makers in Italy take more care in making quality pasta. Dried pasta is meant to keep the sauce with which it is being served. Italian food would not be Italian without the sauce. The pasta is made with ridges or into intricate shapes in order to get onto the sauce. These ridges are formed during a procedure referred to as extrusion. This is the step in pasta making where the pasta is displaced of a copper mold and then cut into the wanted length before being dried. The copper molds are the secret. They are most likely and costly to use, however they make the very best pasta. Most of the pasta utilized in American Italian food is made with steel molds that make the pasta too slick to hold onto the sauce.
Nevertheless, increasingly more pasta makers beyond Italy are starting to use the copper molds in an effort to make much better quality Italian food. The drying procedure likewise greatly influences the quality of the pasta and the resulting Italian food. Pasta needs to be dried for a particular amount of time in a specific temperature level depending on the range. Pasta made in Italy is enabled to dry for extended periods of time, approximately fifty hours, and at reasonably low temperatures. Companies beyond Italy usually dry their pasta at high temperatures in order to get it dried quicker. This technique comes at a price and reduces the quality of the pasta and the resulting Italian food. The other type of pasta used in Italian food is fresh pasta.
All pasta in fact begins out as fresh pasta however particular pasta recipes need that the pasta be consumed fresh and soft, not dried. Fresh pasta is typically made with a little different active ingredients than dried pasta. When a variation of pasta can be either dried or fresh it is in some cases said that the fresh style is best. Making fresh pasta is a point of pride for many Italian families and is reflected in the quality of the Italian food that they prepare.
The reason that Italian food in Italy tastes various than the Americanized Italian food is because pasta makers in Italy take more care in making quality pasta. Dried pasta is meant to keep the sauce with which it is being served. Italian food would not be Italian without the sauce. The pasta is made with ridges or into intricate shapes in order to get onto the sauce. These ridges are formed during a procedure referred to as extrusion. This is the step in pasta making where the pasta is displaced of a copper mold and then cut into the wanted length before being dried. The copper molds are the secret. They are most likely and costly to use, however they make the very best pasta. Most of the pasta utilized in American Italian food is made with steel molds that make the pasta too slick to hold onto the sauce.
Nevertheless, increasingly more pasta makers beyond Italy are starting to use the copper molds in an effort to make much better quality Italian food. The drying procedure likewise greatly influences the quality of the pasta and the resulting Italian food. Pasta needs to be dried for a particular amount of time in a specific temperature level depending on the range. Pasta made in Italy is enabled to dry for extended periods of time, approximately fifty hours, and at reasonably low temperatures. Companies beyond Italy usually dry their pasta at high temperatures in order to get it dried quicker. This technique comes at a price and reduces the quality of the pasta and the resulting Italian food. The other type of pasta used in Italian food is fresh pasta.
All pasta in fact begins out as fresh pasta however particular pasta recipes need that the pasta be consumed fresh and soft, not dried. Fresh pasta is typically made with a little different active ingredients than dried pasta. When a variation of pasta can be either dried or fresh it is in some cases said that the fresh style is best. Making fresh pasta is a point of pride for many Italian families and is reflected in the quality of the Italian food that they prepare.
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