Or it can be round-shaped, like spaghetti, or square-shaped, such as linguini lastly, you can find hollow long pasta, such as bucatini or long ziti. Long-length pasta is then divided into wide pasta, such as lasagne or pappardelle, and thin pasta, such as tagliolini. This great range of pasta is the result of both marketing choices and attempts to preserve traditions therefore, we can now all enjoy pasta whichever way we like and can change pasta shape way more often than we could back in the days, when pasta was only homemade. Now everything has changed we can find many different pasta brands, whose quality often varies according to price. At that time Giorgio Albertazzi used to tell the story of Italian pasta he would visit the homes of housewives to see how they cooked typical pasta shapes of their region, which you could find for the first time in the large retail market.
Pasta shapes by hand tv#
In the ‘50s Italian people used to spend their evenings watching a TV show called Carosello. Each region has given free rein to its creativity, helping to shape a one-of-a-kind culinary and cultural landscape.įROM THE HOUSEWIVES’ KITCHENS TO THE LARGE RETAIL SECTOR Then they can also be sorted according to the type of surface, whether they are dried, stuffed etc. First of all, Italian pasta shapes are divided into two main categories: long-length and short-cut. How many pasta shapes exist in Italy? Around three hundred! Any pasta shapes that you can think of has been created over the years and combined with a specific sauce.
A JOURNEY THROUGH ITALIAN PASTA REGION BY REGION
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