Italian cuisine is considered one of the best and most popular in the world. Pasta is the basis for most dishes - Italy has more than 400 types, from simple spaghetti to shaped penne or farfalle to stuffed ravioli or tortellini.
All Italian pasta is collectively referred to as pasta, fresh and the most delicious pasta by fresco. They are made from semolina flour (a type of durum wheat) and water, and eggs are added somewhere.
The most famous in our country are classic spaghetti (spaghetti), long flat noodles - tagliatelle, linguine or fettuccine are also very good. Penne (short tubes), penne rigate (serrated penne), farfalle (butterflies or bows) and fusili (spindle) are often prepared from short shaped ones. We must not forget the stuffed pasta: ravioli or tortellini, usually with ricotta and spinach filling.
Gnocchi - soft gnocchi made of semolina-potato dough served in sauce are completely different.
Unlike us in Italy, pasta is served as a separate course, rarely as a side dish. It is cooked so-called al dente - for a bite, which means that they should not be boiled completely soft. They are most often served with tomato (ragout) or cream-based sauces, flavored with fresh herbs (basil, rosemary, thyme, parsley or oregano) and sprinkled with grated Parmesan cheese.
