ITALIAN FOOD RECIPES
Kinds of pasta
The pasta is certainly the symbol of the Italian cuisine, the basis of the mythical Mediterranean diet. Every Italian region has a lot of varieties.
We have made this list for explaining how to make each pasta variety. By clicking on the name of each kind of pasta you will be linked with the page where you can find a particularized description of the preparation for each variety, with many pictures step by step. For the recipes, made with the described kinds, search in the section: first courses pasta.
At first we distinguish several great categories of kinds of pasta based on the raw material : the common wheat flour and the semolina durum-wheat flour are the most used materials for pasta varieties, but in the last time was also rediscovered the spelt ( the ancient wheat). Otherwise does not belong to the Italian tradition the kinds of pasta prepared with the rice flour.
Other important difference is between the egg pasta, containing eggs and pasta without eggs . The aromatic pastas (mushrooms, cuttlefish ink, or other materials) are a separate variety.
Other types of pasta are pastas not made with the wheat flour, like the dumplings and the passatelli. The gnocchi (dumplings) are made with potato flour while the passatelli with crumbled bread.
with water with eggs SPAGHETTI BUCATINI FUSILLI FARFALLE GNOCCCHETTI SARDI ROTOLO CANNELLONI RAVIOLI PASSATELLI CANEDERLI COUS COUS