| history and shapes of italian pasta |
 Pasta is a very important part of italian food, made of wheat flour, water, egg and salt. Pasta is similar to italian noodle, although not all italian pasta look like noodle. The pasta dough can be formed into different shapes. Nowadays there are more than 600 forms of pasta. Food related to pasta was found in many countries in the world, especially in places where the people use grain and cereal as main food. Pasta was most likely consumed as alternative to porridge and bread, because pasta was a nonperishable food which is made without cooking. In Europe, the oldest proof about pasta is the decoration on the graves of etruscan people in central Italy from 400 BC. In China, noodle was already familiar and used since 2000 BC on the basis of the excavation in Lajia (west china). Yellow noodle was found inside a pot, which was turned upside down. The familiar legend of Marco Polo importing pasta from China originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in his Travels, but he uses a term with which he was already familiar. Durum wheat, and thus pasta as it is known today, was introduced by Arabs during their conquest of Sicily in the late 7th century, according to the newsletter of the National Macaroni Manufacturers Association, thus predating Marco Polo's travels to China by about six centuries. Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Here are only some of pasta names, according to its shape : Anelli = rings Bavette = narrow ribbon pasta Bavettine = small and narrow ribbon pasta Cannelloni = big pasta tube to fill Casarecce = twisted pasta Conchiglie = shell Farfalle = butterfly Farfalline = small butterfly Fettuccine = narrow ribbon pasta Fiori = flower Fusilli = spiral pasta Gemelli = 2 twisted pasta Gnocchi = small dumplings Lasagne = pasta plates Linguine = very narrow ribbon pasta, flat spaghetti Maccheroni = tube pasta Orechiette = ears Pappardelle = wide ribbon pasta Penne = diagonal cut tube Rigatoni = big fluted tube Spaghetti = long to extra long pasta in tube form Spaghettini = very thin Spaghetti Tagliatelle = ribbon pasta Tortellini = ring shaped pasta bag Tortelloni = bid filled pasta source : wikipedia
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