By the way, have you ever tried different brands of pasta to compare their tastes and textures before mixing the pasta with sauce? Well, unless you have given special attention smacking your lips over their tastes, it really can be difficult to distinguish one Italian pasta from another.
Among other things, for example, how long you cook the pasta in boiling water affects it’s taste too. But, If you eat pasta frequently, you automatically begin to know a good pasta from another for your taste buds and many folks would agree with you.
As you may know, most brands of pasta are made from durum wheat and mixed with water. Better tasting pasta is made from seminola flour or durham seminola as compared to durham flour only. Package labels provide such information.
Of course, Italian pasta in different shapes or thickness don’t have the same texture and taste either. Therefore, spaghetti, macaroni, penne, rigatoni, fettucine, and many other shapes will influence your taste senses.
Imported pasta from Italy manufactured by old and well known companies are usually made from 100% pure durum semolina grown in Italy. Due to their climate there, many folks think the flour promotes excellent tastes and body consistency. American manufacturers who use durum seiminola flour from the right areas in USA, also make excellent pasta if using 100% durum semolina flour.
When you think of Italian cuisine, pasta is the first thing that comes to mind. Although it has its origins in Italy, pasta has become a popular food practically all over the world. Pasta is akin to noodles, made from the flour of certain grains, mixed with water and sometimes eggs. Pasta comes in a variety of forms and shapes, each with its distinctive name. For example, the string shaped pasta is known as spaghetti, the thinner ones called vermicelli. Pasta shaped in short tubes are called penne and elbow macaroni. Then there is pasta shaped like grains of barley which is known as orzo and couscous, while large shaped ones are called lasagna. There are also hollow shaped pastas like manicotti, ravioli and tortellini, which you can stuff with fillings. Then there is a pasta made of small dumplings, known as gnocchi, which is usually boiled or baked and served with grated cheese or a sauce.
Baked Italian Pasta
This is one of those easy Italian pasta recipes that can be made with many variations. You can use the vegetables you already have or whatever is in season. Just ensure that you cut them all in equal sizes, so that they roast evenly.
11/2 lb. green tomatoes
1 cup onions, chopped
1 medium-sized green pepper, seeded and chopped
16 oz. penne or any other short sized pasta
8 oz. mushrooms, cleaned and cut into halves
2 medium-sized zucchini, diced into 1-inch pieces
1 yellow pepper, diced into 1-inch pieces
2 red peppers, diced into 1-inch pieces
1 medium-sized onion, cut into 1-inch pieces
4 oz. asparagus, cut into 1-inch pieces
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. black pepper
1 tbsp. dried Italian seasoning (blend of oregano, basil, parsley)
26 oz. marinara sauce
1 cup ricotta cheese
1/2 cup fontina or parano cheese
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
First, preheat the oven to 450 degrees F. Put the vegetables in a bowl and toss them with olive oil, Italian seasoning, salt and pepper. Then spread the tossed veggies in a baking pan, and roast for 15 minutes.
In the mean time, while the veggies roast, boil some water and cook the pasta, under-cooking it a little. Drain the pasta and add marinara sauce, and the ricotta, Parano and mozzarella cheeses. Remove the veggies from the oven, and fold it into the pasta gently. Take a 9 by 13 baking dish and spray it with non-stick spray. Put the pasta mixture into it, sprinkle Parmesan cheese on top, and bake for 20-30 minutes, until it is bubbly and lightly browned.This delicious pasta dish can be served with homemade Italian bread.
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