Pasta or noodles is a collective term for all specialties made from cut or dried dough, prepared from flour, eggs, salt, and water. It is eaten all over the world, and it is assumed that its origin lies in either Italy or China. In Bosnia and Herzegovina, the collective noun macaroni is mistakenly used in colloquial language to refer to all types of noodles or pasta, regardless of their form and shape.
Pasta is traditionally cooked in salted water, and at the end of cooking, a pre-prepared sauce is added, or the sauce is cooked together with the pasta until it is fully done. Pasta is a staple food of Italian cuisine.
Pasta is divided into two broad categories: dried pasta (pasta secca) and fresh pasta (pasta fresca). Most dried pasta is commercially produced through the extrusion process, although it can also be made at home. Fresh pasta is traditionally handmade, sometimes with the help of simple machines. Both dried and fresh pasta come in a vast array of shapes and varieties, with 310 specific shapes known under more than 1,300 documented names.
In Italy, the names of certain pasta shapes or types often vary depending on the region. For example, cavatelli pasta is known under 28 different names, depending on the city and region. Common pasta shapes include long and short varieties, tubes, flat shapes or sheets, miniature pasta for soups, filled pasta, and decorative or specialty pasta shapes.
As a category in Italian cuisine, fresh and dried pasta is traditionally prepared in one of three ways:
- Pasta asciutta (or pastasciutta) – boiled pasta is plated and served with complementary sauces or seasonings.
- Pasta in brodo – pasta is part of a soup dish.
- Pasta al forno – pasta is used in a baked dish prepared in the oven.
Pasta dishes are generally simple, but individual recipes can vary in preparation. Some pasta dishes are served as a light first course or as part of a light lunch, such as pasta salads. Other dishes can be served in larger portions for dinner.
Pasta sauces also vary in flavor, color, and texture. In terms of nutrition, plain cooked pasta consists of 31% carbohydrates (mainly starch), 6% protein, and low amounts of fat, containing moderate levels of manganese, but generally low in micronutrients. It can be fortified or made from whole grains.
Source: Wikipedia, https://sr.wikipedia.org/wiki/Pasta