Small talk about pasta

Why in Italy we use so many different types of pasta? Are they not all the same?
Ehm, well, no.. they are not all the same!

First of all let´s distinguish in 2 big families: pasta with and without eggs.

Here somebody can already be surprised, because not all italian pasta contains eggs. But what all pasta shall contain is durum wheat. This ingredient, often absent in the low quality pasta purchasable aboard, is fundamental for the right pasta texture. The pasta prepared with normal wheat goes from raw to overcook without getting the right al dente cooking consistency.  I have the feeling it is also more difficult to digest.

Let´s go back to eggs. The noodles containing eggs are only the ribbon shaped ones like tagliatelle and pappardelle with the exception of the sheets to prepare lasagna (which also have eggs) and due to this they are all named “pasta all uovo” (egg pasta). This type of pasta can also be prepared at home if you feel highly motivated, or you can buy ready both dry and fresh. The point to consider is that the nutritional income of this pasta is higher because of the eggs and due to this the portions should be smaller than for normal pasta. This is a type of pasta typically served on feat days or to guests.

In general for both types of pasta, with and without eggs, an important parameter is the roughness of the surface. Do not get scared, here it is no rocket science, just the simply idea that rougher surface will hold more sauce, on a smoother surfaces more sauce will slip away. So the good pasta is the one with the rougher surface.  

And then last but not least, very important is the shape. Because even if the “raw material” is the same, the different shape plays a big role in the final texture of the pasta and in the interaction with the sauce. It is because of this that different shaped pasta is fitting better to certain sauces. In particular think about how fusilli or noodles with cavities (like the conchiglie) are trapping the sauce in comparison to spaghetti. 

Now, how to choose the right pasta shape?

I would say mainly on your taste. Secondary based on what you have in the kitchen pantry. And then also check the recipe recommendation, since some couplings are traditional (and maybe there is a reason behind) like spaghetti carbonara o penne all´arrabbiata.

Different is how to choose pasta when you buy it. Please, do not choose Italian pasta only because an Italian flag is painted on the package. Here your secret power is the label. Read the label. Read the ingredients. Decent Italian pasta shall have durum wheat. And if it is not ribbon shaped pasta, it shall not have eggs. Once you know these 2 points, you are quite on the right way for a good purchase and you cannot make too big mistakes.

I also live in a foreign country and I know how many false Italian pretended packages are available for sale. For me it is easy to choose because I am Italian but now I hope it is a little bit easier also for you.