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The word "pasta" (pasta) comes from Latin and means "paste". It's about combining water and a little flour so you can shape the dough. There are crops in the world that use rice flour, others use soy powder. In Italy we tend to use durum wheat.

Pasta has been around for centuries but really flourished during the Renaissance. And only later, in the 17th century, they became more widespread.

Whenever you design an object or business, you think about how to make it work? So think about the same for pasta. Do you want it to be ribbed or smooth? Ribbed ones absorb the sauce better. Do you want them to be round or do you want them to be square? They taste differently. All for a reason.

The amazing taxonomy of pasta types has many different ways to separate it, but one of the main divisions is fresh pasta and dry pasta. Dry pasta is always durum wheat flour and water. Fresh pasta can be made from the same products, or with the addition of eggs. Think only of a dough that you can shape into any shape.

Let's talk about some of the really classic types of short pasta.

Why are pasta different sizes and shapes?

Penne - we all know them, right? They are cut at an oblique angle, ideal for picking up the sauce.

Why are pasta different sizes and shapes?

Farfalle means bow ties, or bow ties as you call it here, because they seem to be pinched in the middle.

Why are pasta different sizes and shapes?

"Orecchiette" means "little ears" and they are typical of Puglia and they are delicious.

And the "conchiglioni" - of course they look like shells. They are ribbed, so they scoop the sauce on the outside and they are smooth on the inside.

Many so-called great designers have failed because they tried to shape pasta according to their own ideas. The great Philippe Starck tried the mandala. Some parts were very thick and others were thinner, so when you cooked pasta, some of it would be completely soft, and some would be too crispy and soggy. This is really wrong, but he was not a woman from Bologna, he was not a cook from Naples, he was not Italian grandmothers who tried to improve the fineness of the pasta walls.

There is no way to trace the type and variety of pasta to the last designer, the last inventor, and that's their beauty. It belongs to people. And if you think about it, this simple mixture of carbohydrates and water can be the basis for a whole culture.
Asida
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