The exact root of lasagne is unclear as there are different myths related to its origin. And do you know it is one of the oldest types of pasta? Speaking of lasagne, it is the plural form of lasagna that you can use to refer to an authentic Italian dish containing layers of meat, tomato sauce, cheese, and wide pasta strips. Lasagne is an indispensable component for making lasagna. How do they make the top-rated quality spaghetti? Click here to explore! However, do not let them overcook to avoid too-soft pasta. You can cook them a little longer for a softer texture. A perfectly-cooked spaghetti must be firm and chewy. The appropriate time to cook this pasta is from 8 to 12 minutes. For more convenience, you can buy a spaghetti scoop or tongs. Regardless of their form, you will need a large and high-quality pot to cook pasta with a bit of salt and water, then use a colander to drain them before mixing with sauces. This pasta can be either in dried or fresh form. Furthermore, spaghetti length is between 10 and12 inches (25 to 30 cm). In contrast, Italian-authentic spaghetti might be made with durum wheat semolina. The typical ingredients for spaghetti are milled wheat and water. They are neither too thick nor too thin, making them ideal to go with meaty sauces, cream sauces, or some lighter sauces made from garlic and olive oil. The most basic pasta is the long spaghetti in the shape of a cylinder. When it comes to the most famous pasta variant, spaghetti must be the first one that pops into your head. Similar to ziti, except penne's end to be cut at an angleįormed from a twisted single s-shaped strand so it looks like a spiralĬan hold sauce well with firm al dente texture

Tubular pasta with a smooth exterior, medium length, and square edgesīaked ziti, with creamy (more common) or light sauces, or in casserole dishes Own an unusual large width in the shape of flat sheets One of the broadest types in the style of long ribbons Seafood, creamy, light, or fish-based sauces Not as broad as fettuccine, and its section is quite elliptical Long-length pasta with a flat and thick-ribbon shape Thick meaty sauces (Bolognese sauce), or lighter sauces Long and thin strips with a porous and tougher texture

Hollow-tube-style pasta (look like classic spaghetti, except they are more round in shape with a hole in the center)Īmatriciana sauce, with eggs, vegetables, cheese, or seafood, use in casseroles or soup Light dressing/sauce (e.g., olive oil-based or tomato sauces) Yellow, round, and long pasta that looks pretty similar to spaghetti Light sauces, soup, seafood, veggies, or cold salad Meaty sauces, cream sauces, or lighter sauces Long-cylinder shape that is neither too thick nor too thin

Types of pasta