How many types of pasta are there? Well, there are literally hundreds. Technically, pasta is just general term signifying dough made from flour and water. It is somewhat akin to discussing the different type of vehicles on the road. There are a lot of them and a lot of variations. Still, we can break pasta down into four basic groups.

Noodles

Basic thin noodles are the staple that every person knows. For the vast majority of us, noodles were the first form of pasta we were introduced to. How so? One word – spaghetti. Noodles are the form used for spaghetti and we all ate that as kids!

Tube

Tubes are the second most familiar form of pasta for most people. As the name suggests, it comes in long, hollow options. Some are thin, some are thick. Examples of specific types include Rigatoni, Manicotti, Penne, Macaroni and Cavatappi. One of my favorite choices!

Stuffed

Stuffed pasta is known as “gift” food. How so? Each comes with a little surprise inside! It can come in a variety of shapes, but all are filled with anything ranging from cheese to meet to…well, let your imagination run. Examples include Tortellini, Ravioli, and the Russian favorite known as Pelmeni.

Ribbon Noodles

Ribbon noodles are similar to basic noodles, but are made a bit thicker. It may sound like a small change, but the increased girth and texture creates an entirely different eating experience. Examples of ribbon noodles include Fettuccine, Lasagna, Linguine and Tagliatelle.

Wait, what about your favorite pasta? Well, the truth of the matter is there are so many pastas available that mentioning all of them is impossible. Each, however, brings a different texture and taste to the meal you are preparing. The world is your oyster with pasta, so make sure to try a wide range of pasta to find that perfect dish.

Some say there are over 400 shapes, in many flavors and sizes. It is easily available. If a recipe calls for a specific type that you do not have, rest assured pasta is easily interchange for another one of similar size and shape. The integrity of you dish will not be compromised. You will just look creative! Manufactured pasta will keep on the shelf up to one year because it is moisture free. If kept under refrigeration, cooked pasta will last almost a week. My family used to make a huge pot of sauce and cook the pasta daily. Pasta was freshly made, not totally dried before used. We ate it daily so it never lasted long.

With pasta, you can be creative. It will go with any kind of meat, chicken, fish, vegetables, cheeses, even bacon and eggs! Do not forget the butter and olive oil. You can puree different vegetables and add some olive oil, garlic and cheeses and VOILA! You will have a great meal. Sweet red, yellow and green peppers, onions, garlic, tomatoes, leafy, green vegetables can make a nutritious masterpiece that is nutritious, filling and economical.

No one likes soggy spaghetti. Pasta should be served Al Dente, tender but chewy. Pasta should cook in enough salted water that the pasta can circulate freely. Depending on the type, size and amount time will vary from four to fifteen minutes. Just check the directions on the package it will give you a time. The taste test is the best way to determine when it is ready. Remember, tender and chewy! You may serve pasta hot, warm, or cold in salad.

Kids love pasta, the different shapes are fun. On inclement days, little ones can make necklaces from penne, rotelli or even elbow macaroni! If you are ever near an Italian Deli, go in. Smell the aroma of olives, oils, cheeses, fresh spices and fresh made filled pasta. Enjoy the ambience, it will make you want to go home and cook pasta! Mangiare!