Turning flour, egg and salt into pasta is a simple process with a satisfying result. All pasta comes from these basic ingredients, yet people still tend to favor certain pasta over others. Why is that? When it comes to pasta preferences, factors like size, shape and texture play a big role.
From spaghetti to linguine to angel hair, pasta comes in varying thicknesses. The difference in thickness has an effect on both how it cooks and how it tastes. A pasta like gnocchi is more “done” on the outside than a thinner pasta, which will have a more even texture throughout.
Pasta Shape & Texture
A pasta’s shape effects how it holds a sauce. The more texture in a pasta, the more sauce it tends to soak up – think plain ziti versus lined ziti. No matter what kind of pasta you choose, preparation is key. Overcooked pasta can feel slippery and squishy, while undercooked pasta can be doughy and taste almost raw. The
goal is always al dente, the ideal consistency for pasta. It describes pasta that isn’t too soft, but rather firm and slightly chewy – a cooking stage that precedes the addition of a hot sauce. The trick is in removing pasta before it’s fully cooked, as it will continue to soften after being removed from the heat source.
It’s said we eat twice – once with our eyes, and again with our mouths. From presentation to color to myriad other variables, we have expectations when we look at a dish. Pasta is no exception. If you have firm preferences when it comes to pasta, we invite you to dine at La Famiglia Ristorante Italiano in Reno. Our pasta is handmade from scratch every day, and our creative sauces and classic preparation make for an amazing meal every time. If you’re feeling courageous and willing to venture past your standard go-to, you may find yourself pleasantly surprised.