Overview
Pasta is one of the most widely enjoyed foods across the globe and forms the foundation of countless recipes.
Essentially made from flour and water, the word pasta comes from the Greek pàste, referring to a simple mixture of flour, water, and salt.
Italian law dictates that pasta must be made from durum wheat flour, whereas in other countries, soft wheat flour is also permitted.
Many believe pasta originated in the Far East and travelled to Italy via the Silk Road; however, it was also independently produced in Etruria under names such as makària — the root of the word maccheroni.
Today, pasta is a cornerstone of Italian and Sicilian cooking, inspiring chefs worldwide to create new and exciting dishes every day.
Seasonality
Pasta, whether dried or fresh, is readily available all year round in supermarkets and food shops.
Types of Pasta
The shelves offer a vast and sometimes bewildering array of pasta. It can be categorised in various ways, including by ingredients:
- Egg pasta, which includes eggs alongside flour, water, and salt. The more egg added, the more elastic the final product.
- Water and flour pasta, staying true to the ancient recipe, perfect for soups and broths.
- Wholemeal pasta, made using wholegrain flours, thus containing more bran.
- Vegetable-coloured pasta, where hues come from natural additions like tomatoes, spinach, beetroot, or chickpeas rather than artificial dyes.
- Stuffed pasta, such as tortellini and ravioli, filled with meats or cheeses.
- Dietary pasta, designed to accommodate various food intolerances.
Beyond fresh and dried distinctions, pasta also varies by shape — from long strands like spaghetti and busiate to shorter forms such as penne and farfalle.
In the Kitchen
Given its rich history and significance, it’s impossible to list all the dishes featuring pasta.
Cookbooks abound with first-course recipes, and pasta lends itself to endless inventive and unexpected preparations.
Here are a few examples, grouped by their sauces and accompaniments.
In Sicilian tradition, you’ll find dishes featuring pulses like pasta with lentils, vegetables such as pasta with aubergines, meat in recipes like pasta with pumpkin cream and pancetta, and seafood, for instance cavatelli with bottarga.
There are also recipes involving frying or baking, such as Sicilian meat cannelloni or fried pasta from Syracuse.
Buying Tips
Start by choosing your recipe, which will guide the best pasta shape to use.
As always, check the ingredients and expiry dates carefully, and ensure the packaging is intact.
Storing Pasta
Fresh pasta can be kept in the fridge, covered with a damp cloth; dried pasta should be sealed tightly with tape and stored in a cool, dry place.