Types of pasta
Many and diverse Types of pasta are packaged throughout the Italian peninsula, starting with traditional handmade pasta and reaching industrial types. Italians usually pair certain types of pasta with specific sauces, primarily choosing between short and long. For example, spaghetti are a classic with pomarola or clams (“alla scoglio”), while a land sauce with mushrooms is often prepared with penne or mezze maniche.
The entire Italian pasta range can be divided into many specific products typically regional, such as orecchiette from Puglia, pizzoccheri in Lombardy, or pici in Tuscany. Each area also seems to develop heterogeneous stuffed pasta recipes, keeping the wrapper very similar while changing filling types – just think of the infinite variants of ravioli and tortellini.
We can distinguish among different types of Italian handmade pasta also by observing the peculiar types of flour used, from the classic durum wheat semolina to kamut or whole wheat. It's curious and perhaps not too obvious to notice how distinctive types of pasta always naturally pair with other local elements, embracing a high concept of territoriality that elevates the taste to culinary apex.
