Italian Pasta Specialties

Americans and many other countries in the world have only recently warmed to term pasta. Having made only spaghetti and macaroni for generations the term authentic Italian pasta recipes was truly a blank canvas.

Popular in many parts of the world, Italian specialty foods are readily available these days in supermarkets and delicatessens. Some of the foods, such as pasta and cheese, are everyday foods in most homes, while others, like Italian bread and ham, are perhaps less well-known. Many Italian foods have a distinctive taste and originate in particular regions of Italy.

Possibly the food most identified with Italy, pasta is now readily available in many countries. However, most Italians regard pasta as a specialty food that they have cultivated for centuries. Although it comes in a variety of shapes and sizes, from long, thin spaghetti to the shell-shaped conchiglie, all types of pasta must be cooked correctly. Add pasta to a full pan of simmering water and cook until it is just tender, which Italians call "al dente."

There are a lot of variants of making Italian pasta and they are all very simple. Typically, pasta or noodles have to be cooked in lightly salted water for 10-20 minutes (cooking time depends strongly on the type of flour used and the type of products). Salt is not necessary, it completely replaces spices. By the way, it can be eaten without cooking, washing it down with something. In any case, do not allow cooking in the mess. Suffice it to macaroni become opaque (white) and softened.

Among the Americans, there is usually the misconception that marinara sauce is the traditional accompaniment to any pasta dish. Tomatoes may be ubiquitous, but a lot of Italian pasta specialties do not have tomatoes in them.