Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Ruoti (wheels)

Farfallini (small bows)

Farfalle (large bows)

Tortellini

Spaghetti (wholewheat and plain)

Green lasagne

Pastina

Macaroni and wholewheat elbow macaroni

Penne

Cannelloni

Capelletti

Conchiglie (shells)

Fusilli

Spirale

The word ‘pasta’ literally means ‘dough’. There are many different types. Pasta is actually sold in two main forms: the factory made dried pasta, or pasta secca (made from flour and water), that is commonly available in packets; and the homemade fresh pasta or pasta all’uovo(made from flour and eggs) that is increasingly available in delicatessens. Although, strictly speaking, all pasta should be made from semolina flour milled from durum wheat, ordinary plain/all-purpose flour can also be used successfully. There was a time when only pasta made from unrefined semolina was available in a wide variety of shapes. In recent years, pasta-makers have also produced pastas in a wide range of colours, such as green (coloured with spinach purée) and pink (coloured with tomato purée).