Jointly digs through various sources for just how many pasta shapes have been in existence, it quickly becomes clear how the number could easily rank near 1,000 when different cultures with variations incorporating enriched flour, rice, gluten-free ingredients, whole-wheat, etc. are viewed.

In Italy, specifically, the count sits around 350, with each featuring unique contours, ridges, diameters and lengths-characteristics that lend themselves to particular sauce applications, all enjoyed by pasta lovers hailing from various corners of the flavor and texture spectrum.

More than sauce, it’s pasta that’s inextricably related to Italy. Made from simple, humble ingredients-typically flour, eggs, salt and water-the result is pure food alchemy. Those four components combine to spin golden bands and bits that become the inspiration for the dizzying amount of meals, carrying the extra weight of sauces, meats, and cheeses, sometimes at one time.

How pasta first found its way to this culinary epicenter and its particular many regions may be the subject of endless debate, with most recalling the elementary school lesson involving Marco Polo and the travels for the China. That tale states the famed explorer took noodles at home to Venice after having a harrowing day at China, and also the newfangled food became increasingly popular, sweeping across Italy. This perfectly might be true, but other theories posit that pasta have been in and around the country some time before Polo’s voyage east.

Classifying Pasta
The roughly 350 different types of pasta could be broadly sorted into four categories:

Long: Tagliatelle, linguine, angel hair, fettuccine, capellini, etc.
Short: Cavatappi, conchiglie, festoni, farfalle, fusilli, gnocchi, etc.
Soup: Anelli, ditali, orzo, etc.
Stuffed: Cannelloni, angoletti, ravioli, tortellini, sacchetti, etc.
Some pasta shapes may be sorted into multiple categories, and variations in shapes and regional practices mean there’s a great deal of overlap. Really, these pasta shapes exist since they elevate individual sauces and dishes using unique textures. In Italian cooking, what sort of pasta props up sauce is critical. A thick, flavorful sauce wants a pasta that’s equally as robust, with deep grooves for holding the sauce. A more delicate sauce pairs well using a thin, ribbon-like pasta.

It’s not merely texture – flavors should be considered in selecting the proper pasta. A chef will always consider the way a sauce will “cling” towards the pasta, plus the dish as a whole. Soup and stuffed dishes demand specific types of pasta, however, there are several options in those categories.

Holy Pasta – Manifesto Market Andel
Ordering from Holy Pasta is a lot like joining a live cooking show. Pick from 3 pasta types, 7 toppings, and 16 unique sauces, and watch it being prepared fresh, facing the eyes. These dishes are crafted experiences and a hallmark to Italian cuisine’s quality and creativity. Making good four food categories from which to choose (meat, vegetarian, fish, and fitness), and ensuring there will be something for everyone’s taste.
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