Made from certain grains mixed with water and/eggs, the dough is kneaded and formed into various shapes. Found in different forms, pasta is commonly associated with Italian cuisine, but in fact, is popular around the world. Easy and convenient to cook, dried pasta is always a great item to store in the pantry. It takes approximately 10 mins to cook through and tastes great with leftover stews and soups. Great even as a main (think carbonara, bolognaise, alfredo and puttanesca) or as a side dish (think pasta salad).
Types of Pasta
Dried
Available from most grocers and supermarkets, dried pasta store for a long time if kept properly in a pasta jar/container.
Shaped Pasta
Available in many sizes and shapes, shaped pastas resemble bow ties, spirals, shells and snails. Smaller pasta works well with a simple sauce, but most shaped pastas are paired with chunkier sauce as they hold up with other ingredients. They are often used in pasta salads and casseroles.
Types: Fusilli, farfalle, cochiglie, penne, orecchiette
Tubular Pasta
Tubular pasta is any pasta with a hollow, forming a tube. Again, they are available in may different sizes and shapes. Tubular pasta is commonly served with a heavy sauce which holds well in the hollows of the pasta tubes. Some of the larger tubes have a wide opening that can be stuffed with meat and/or cheese.
Types: Macaroni, Rigatoni, Bocconcini
Strand Pasta
Pasta strands are long strands of pasta, which are generally round, but they are also available in a flat strand (Flat strands are also known as ribbon pasta). The basic difference from one variety to the next is the thickness of the strands. The thicker strand works well with heavier sauces, as they stick well to the pasta; while the thin varieties taste better with a more delicate sauce.
Types: Angel Hair, Spaghetti, Linguine, Fettuccini
Sheet Pasta Used primarily in making baked dishes.
Types: Lasagne
Fresh Pasta
Fresh pasta comes in a variety of sizes and shapes, but not to the extent of the dried version. What it does come in, is a variety of flavours. Most often, fresh pasta contains eggs and has higher water content, making it necessary to refrigerate or freeze to keep it from going bad. With egg as an ingredient, the pasta is naturally brighter in colour, added taste and higher in nutritional value. Fresh pastas are commonly found in specialty stores.
Types: Ravioli, Tortellini, Agnolotti
Where to find?
Da Paolo Gastronomia with outlets in Holland Village and Bukit Timah has a decent range of fresh pasta to choose from. Fresh sauces are available too.
Kitchenery 