Simple pasta dishes are easy to prepare at home from scratch. All types of noodles including lagane, laganelle, fettuccine, papparedelle, trenette, taglierini, lasagne and stuffed pastas such as ravioli and cannelloni are super easy to prepare using a basic recipe and some practice.
The more complex pastas are obviously more difficult to make and at times they require special flour and machines for shaping. Some of the more complex pastas include bucatini, linguine, fusilli, macaroni, crestoni, penne, rigatoni, spaghetti, ventoline and vermicelli,
Spaghetti – spaghetti takes its name from the spago cord and is a pasta that is universally known; so much so that pasta is often referred to as spaghetti, as is the case with macaroni, although both belong to the same pasta family. Many of these pastas are often factory made which is in sharp contrast to the pastas that are home–made and are not brittle and are a lot doughier. An American fan of spaghetti was Thomas Jefferson who brought spaghetti to America in 1787.
Spaghetti Alla Bucaniera (Pirate’s Spaghetti) belongs to a category of pasta whose names indicate that they are so hotly spiced, or their garlic content is so extreme that only macho-men are capable of being able to consume these dishes!
Vermicelli – this comes in fine threads and is often trusted with the function of adding an element of interest to consommé. Few eaters are aware that the name means little worms and is probably not about how it looks plated, but more to do with the way it is made when the pasta “worms” squirm through the machine whilst being made.
Tagliatelli, cannelloni, lasagne, ravioli, orecchione, cappelletti, rigatoni – these are all gloriously-fashioned pastas that will have gastronomes whistling a sweet song of satiation.
Whatever happens when dining at an Italian table, it is almost certain that it will include pasta in some form or shape, with the forms being infinitely variable.