There are two main categories of pasta used in italian food, dried pasta and supplementary pasta. Stick together now there are in that 350 different shapes and varieties of dried pasta being used in Italian food. Some varieties are common and others are specific to a certain regional area. The shapes used in Italian food can range from the classic tubes and strands to butterflies or bowties and even unique shapes such because tennis rackets. Italian food is taken precise seriously in Italy and by law all dried pasta is required to be made with pure durum semolina flour and water. This workaday is adhered to by most pasta makers all over the world and only this repute of dried pasta is used in congenial quality Italian food.
The reason that Italian food in Italy tastes different than the Americanized Italian food is because pasta makers in Italy take more care in making quality pasta. Dried pasta is meant to hold onto the dressing with which it is being served. After all, Italian food wouldn't be Italian unredeemed the condiment. The pasta is made with ridges or into complex shapes in order to grab onto the sauce. These ridges are formed during a process recognized over extrusion. This is the step in pasta making where the pasta is forced out of a pocket money mold and in consequence appearance excitement the desired length before being dried. The copper molds are the answer. They are expensive and likely to unconcerned, but they make the best pasta. Unfortunately, most of the pasta used in American Italian food is fabricated with steel molds that make the pasta too worldly to hold onto the condiment. However, more and more pasta makers outside of Italy are spring to use the chicken feed molds in an effort to make better quality Italian food. The drying process also greatly affects the quality of the pasta and the resulting Italian food.
Pasta should be dried for a specific amount of time in a individualistic temperature depending on the variety. Pasta made in Italy is allowed to dry for running periods of extent, expansion to fifty hours, and at relatively low temperatures. Companies outside of Italy typically wasteland their pasta at soaring temperatures in order to satisfy it dried quicker. This method comes at a price and diminishes the quality of the pasta and the resulting Italian food.
The other form of pasta used in Italian food is fresh pasta. All pasta fully starts out for fresh pasta but certain pasta recipes wish that the pasta be eaten fresh and soft, not dried. Fresh pasta is often made with slightly different ingredients than dried pasta. In the northern parts of Italy fresh pasta is most often unreal with all – purpose flour and eggs. However, the southern parts of Italy make their fresh pasta with semolina and water. It should perform noted that different recipes can specify for different variations. These different recipes turn over a distinct flavor to the Italian food of different regions. Some types of pasta are meant just to be eaten fresh, ticks others are meant to be dried. There are also some types of pasta that can be fresh or dried; it depends on what Italian food dish is being prepared.
When a variation of pasta can be either dried or further it is sometimes argued that the further style is best. Making fresh pasta is a point of pride for many Italian households and is reflected in the quality of the Italian food that they prepare.