Pasta is one of the most versatile foods that we have on the planet. Whilst they are examples of Italian design, style and manufacture, they owe their roots to the far east and China. Marco Polo, the great adventurer and trader, was so impressed with Noodles that he brought the idea back to Italy. This would explain why Spaghetti is the first kind of pasta on record. However, it soon became clear to chiefs that they could do more with this recipe, and the sheets for lasagne and shoes such as fusilli and twists became popular. Just as the Italian restaurants in Dublin, especially at www.forno500.ie/ where they do everything.
Pasta is just wheat flour, eggs and water. Once this is mixed together to make a soft and mouldable dough, it can then be stretched out into sheets or cut and moulded into shape. There is also the possibility, such as with Ravioli and Tortellini, that they can be filled with delicious insides such as mince, tomatoes, spinach, and ricotta.
If no wheat flour is available, you can use many other options. Lentil and Rice flour is a good alternative. However, there are considerable variations in style and recipe for pasta throughout all of Italy. It’s true there are at least three hundred and ten types with a mind-boggling one thousand three hundred different names.