42 Varieties of Pasta and How to Pair Them With Dishes

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42 Varieties of Pasta and How to Pair Them With Dishes

Want to cook pasta that doesn’t involve your standard spaghetti or fusilli?

Struggling to pair your pasta shapes with a hearty dish?

Fix have provided us with a penne for their thoughts today with this great infographic!

Pasta: It’s a simple and filling dish that never fails to disappoint when we’re after some good, honest food. It’s a life-saver when you’re met with a menu that could be written in Klingon for all you know.

Being an affordable, tasty, and versatile food – notwithstanding reasonable shelf life – pasta is one of the most popular foods in the world.

At its heart, pasta is essentially the dough of durum wheat flour mixed with water or eggs; it’s then lovingly shaped into various forms and cooked by boiling or baking.

From at least 5th century CE, there have been references to sheets of dough made of wheat flour that are then deep-fried in oil.

The specific method of cooking these types of dishes does not correspond directly to what we would perceive as being dry or fresh pasta today. It does, however, demonstrate the longevity of the dish and its rustic roots that pride themselves on minimal ingredients.

The earliest known reference to the process of cooking pasta we are more familiar with originates from early 12th-century Sicily. This took the name of itriyya – string-like shapes of semolina that are dried before cooking.

One common form of itriyya was laganum – Latin for thin sheets of dough. Over time, laganum was gradually improved upon and became known as – yes, you guessed it – lasagne!

Today, there are over 300 forms of pasta that we know and cherish. In Italy, the various forms and names often differ by locale and region, meaning no two pasta dishes are the same from town to town!

 

Don’t gnocchi-t – Pasta’s a massive industry

It’s no surprise that pasta is big in Italy. In fact, each year, Italians consume over 60 pounds of pasta per year! Pasta is so popular in Italy that individual consumption exceeds production of wheat. As a result, Italy imports wheat solely to accommodate the demands for pasta-making.

 

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