Getting to Know Your Pasta

When it comes to a pantry staple, few foods are as beloved and reliable as pasta. But despite its reputation as a one-size-fits-all food, there are actually countless different types of pasta. So if you’re looking to expand your pasta-making horizons, it pays to know your macaroni from your orzo, and your fettuccine from your pappardelle.

Though the story behind this beloved food may be a bit murky, the first known references date back to ancient times. In fact, it is believed that the first noodles were eaten as early as the 4th century B.C., and were probably a localized variant of Chinese noodles.

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Pasta was introduced to the West by Marco Polo following his 13th-century journey, but the food has become an enduring international favorite with roots that extend well beyond its Italian origins. Currently, pasta is consumed in all sorts of cuisines around the world and can be found in a vast array of shapes and sizes.

A nutrient-rich, economical, and thus democratic food, pasta is usually boiled to a resistant, chewy consistency (al dente), then dressed with a variety of condiments. It can also be baked in rich pies such as timballi that defied Renaissance sumptuary laws, or used in soups and stews.

Made from flour (Triticum durum, wheat) and water, commercial pastas combine different varieties of hard or soft wheat to yield a wide range of shapes and sizes. Traditional homemade or “fresh” pastas, however, are often made from other flours such as buckwheat (pizzoccheri) or even rye (Korean-style kobuchara).

Durum wheat is the main carb in conventionally available commercial pasta and is typically mixed with salt and water to create dough. However, many types of traditional pasta utilize other flours and include eggs as a key ingredient in their preparation.

In addition to the various shapes and forms of pasta, different pastas are distinguished by the cooking method and type of liquid used in their preparation. Spaghetti, for example, are generally cooked in boiling water from 8 to 14 minutes, drained, and then dressed with whatever sauce is desired. Other types of pasta, like penne or tagliatelle, are cooked “risotto style,” adding a small amount of liquid at a time and stirring as it is added.

A few cups of vegetable or meat broth can be added to any type of pasta when it is being cooked as a risotto. The liquid is slowly stirred in until it has completely been absorbed, and grated cheese is added just before serving.

The word risotto is an Italian term that means “cooked rice.” Risotto uses arborio rice, which can be purchased in the rice section of most supermarkets. This rice is particularly starchy and releases a large amount of starch when it cooks, which helps the sauce cling to the pasta while adding a creamy texture. Mushrooms (such as shiitake, Crimini, or baby Bella) can be added to the mixture to create an earthy flavor, while a touch of cream adds richness.

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