Wednesday, June 18, 2008

Unrolling Pasta Bundles

Last week, we tried to distinguish different types of “dry” pasta so we can stop asking the same questions every time we go to an Italian restaurant. But the truth is stuffed pasta presents the same confusion whenever we eat out.

That is why this week I decided to focus on this delicious dough once again so we can put it into place for once and for all.

Curiously, I found out that the recipe for the basic dough for all these different types of pasta is the same. The only thing that varies is its shape and its varied fillings: from traditional such as chicken, meat, vegetable and cottage cheese to more peculiar ones such as cabbage, blood sausage with apple, and eggplant with cheese and nuts.

Here are some pictures to help you differentiate different types of stuffed pasta so next time you visit an Italian restaurant you can venture into this delicious cuisine without having to ask about the difference between agnolotti and ravioli.


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