The durum wheat of the Italian pasta is a synonym of quality, goodness, energy and nutritional value all over the world. Mediterranean food, with its intense and strong flavors, traditionally rich, is based on tasty first dishes where pasta well matches vegetables and other natural ingredients.
For generations, pasta has been a part of family traditions from weeknight meals to holiday feasts. From hearty lasagna to delicate pasta salad, the recipe possibilities are endless.
Pastas are in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini.
There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets).
Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta's origin continues to evoke speculation. While many different cultures ate some sort of noodle-like food, composed mostly of grain,
Pasta is generally served with some type of sauce; the sauce and the type of pasta are usually matched based on consistency, ease of eating etc.