Pâte à Pâtes

Knowing that the French term for pasta is pâtes alimentaires should help to clarify the potentially confusing sound of pâte à pâtes (which simply means “pasta dough”). This dough is almost always boiled in water and served in an exclusively savory context. For those who might not have considered pasta a pastry dough, in terms of ingredients (flour, water, fat [olive oil], and eggs) and purpose (it can be used on its own or as a casement for a filling), pasta dough can be defined as pastry.

Pâte à pâtes is incredibly versatile in terms of its shapes and uses. The neutrality of flavor in the dough and its workable consistency make it the perfect vehicle for a wide range of sauces and fillings.