Pasta is one of the most popular foods, on account of its distinctive taste and also its simplicity. John Bensalhia looks at the origins of this much-loved food and at some of the notable techniques in producing a top-class result… Any food fan in Italy will tell you that one of the cornerstones of any good meal is pasta. Pasta – such a simple concept (basically, unleavened dough), which, taken from its purest form, can result in a myriad of delicious, nutritious dishes. One of the great things about Pasta is its large variety of different types, or more precisely, shapes. Recently around 310 specific ones have been documented as well as their over 1300 names, which vary depending on the region or the area. One of the most traditional is Pasta Lunga (long pasta), like Spaghetti, Linguine, Fettuccine, Tagliatelle, Tonnarelli and Ziti. These are commonly eaten in both Italy and all around the world, as well as various versions of Pasta Corta (short pasta), such as Penne, Fusilli, Garganelli, Maccheroni, Cavatelli, Fusilli, Farfalle or Radiatori.
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