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Know your pasta
When it comes to the almost boundless world of old Italian favourite, pasta, we could probably fill this whole catalogue with descriptions and explanations of how different varieties came to be!
The name and, ultimately, the translation can give away anything from the appearance of a pasta to the city or village in which the pasta was first created. From the quaint to the quirky, the names of pastas can be the best indicator when it comes to unravelling the story behind the ‘little slices’ of fettuccine, the ‘knots of wood’ for gnocchi and the slightly alarming ‘priest stranglers’ of strozzapreti.
On a wide scale, pasta can be roughly grouped into seven categories:
• Long extruded
• Ribbon cut
• Short cut extruded • Decorative
• Irregular
• Minute
• Stuffed
But how do you tell the difference between a spaghettoni, a spaghetti and a spaghettini if they all sound pretty much the same?
Many of the pastas that most people are familiar with come in a range of forms that we are perhaps not so accustomed to. The rules are simple and for the vast majority of cases, it is all in the ending.
• oni: thicker or larger
• ini/elle/ette: thinner or smaller • ati/acci: rougly or badly cut
We source our pastas from classic pasta making houses such as De Cecco, Barilla and Morelli, who we have chosen to feature here. You will also find our near exhaustive range of freshly prepared pastas, but if there is something specific you are looking for and haven’t seen, please get in touch with your Client Manager.
www.shoresolutions.fr international foods