ANSWERS: 3
  • That's a hard one to answer. I could say there are dried and fresh. And on the dried there are flat and extruded. Then there is what they are made from, like all wheat flour, or semolina, or other flours. Some could have flavorings in them like spinach or tomato. garlic, lemon, pepper. And finally there are the literally hundreds or shapes, some only used in local areas of Italy. Once you get to cooking all this variety, there's no telling how many there are:-)
  • As many as you can dream up. You can have plain pasta (dried or fresh), or filled pasta, or pasta with vegetables added to the dough (like spinach, tomato or squid ink). Pasta's are also baked into dishes like caneloni, lasanga and a billion other varieties of bake. Once you add sauce varieties (of which the number is limited by your imagination) you are bursting with too many pasts types to count.
  • talking about shapes: spahetti, spaghettini, vermicelli, tagliolini, tagliatelle, lasagne, penne, mezze penne, pennette, penne liscie, penne rigate, bucatini, orecchiette, farfalle, tortellini, tortelli, tortelloni, rigatoni, sedanini, ravioli, strozzapreti, cannelloni, fusilli, tortiglioni, conchiglie, catanaselle, bavette, bavettine, capellini. Then of course you can chose egg pasta, spinach pasta and recently i've tried cocoa pasta (but didn't like it). i suggest to visit: http://int.primopiatto.barilla.com/home/htm/home.htm

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