ITALIAN PASTA

Italian pasta is a subject that could take a lifetime to get right. Luckily, Italians have spent countless generations perfecting it. Flour and water (and sometimes egg) are simple enough beginnings. But watch what wonderful things it can become. There are over 200 different kinds of pasta. Most are named for their shapes, sizes, thicknesses, etc. The good restaurants make it fresh daily and cook it just until it is perfect. That's the hardest part - getting the firmness just right. Al dente means "to the tooth" and refers to the way pasta is tested to know if it is done. Not too firm, not too soft. It's all in the timing. Now, just for fun, here is a short list of different kinds of pasta. Cavatappi, penne, ziti, mostaccioli, radiatore, gemelli, capelli d'angelo (angel hair), capellini, vermicelli, spaghetti, spaghettini, linguine, fettuccine, tagliatelle, fusilli, mafalda, lasagna, macaroni, acini di pepe, orzo, tubettini, orecchiette, and farfalle. Whew. That's filling!

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