![]() Cascatelli is designed to maximize sauceability, forkability and toothsinkabilty. Cascatelli (Italian for “waterfalls”) is an original shape created in collaboration with the artisans at Sfoglini. A more modern creation, Vesuvio can be found in many shops where the volcano casts its shadow, but it’s rarer beyond. This shape takes inspiration from Mount Vesuvius, the volcano that towers over Naples and once buried Pompeii. We’ve added ridges to the four bucatini-style tubes and renamed it “Quattrotini” to emphasize those four tubes. Originally called Cinque Buchi, this Sicilian pasta shape is served during the carnival period, when legend says the Devil uses it to tempt residents with the sin of gluttony. Prairie Oils & Vinegars is pleased to offer a small variety of their specialty pastas for you to enjoy and dress with your favourite oils and vinegars to create tasty dishes.Two-time James Beard Award-winner Dan Pashman, creator and host of The Sporkful food podcast, has teamed up again with the artisans at Sfoglini, to bring you The Sporkful Collection. Strict adherence to old–world, small–batch production methods has created gourmet pasta that continues to set new standards in taste, texture, and quality. They only use world–famous Canadian durum wheat and farm-fresh free-run eggs (from hens fed an all–natural vegetarian diet) to bring you outstanding flavour. Nature’s Farm Pasta™ is a line of wholesome and delicious pasta from Nature's Farm, local farmers and producers in Steinbach. Keep your spirits up by learning and trying something new!Ĭheck out the following links to even more interesting facts about pasta:Īround Steinbach, we love our local makers and Nature's Farm Pasta is entirely deserving of a huge shoutout. We're at the end of a long, hard winter here in Manitoba. If you're a handmade pasta kind of chef, change up your settings and try something new and fun next time. Reach for a different box on your next grocery trip. Apparently the unevenness is what is desirable because - you guessed it - sauce sticks to them!ĭiscovering the world of pasta is enough to fill up plenty of afternoons going down rabbit holes on the internet, which can be satisfying, but what is more fulfilling is the gentle nudge toward adventure. It looks very close to spatzle noodles, the homemade German ones many of us grew up with. This one is typically hand-rolled and looks like uneven, sort of round, but sort of squashed spaghetti noodles. Weird! But more space for sauce to get into, so also Yum!Īppiciare - comes from the word "pici" which means "to stick". It's so pretty.Ĭapellini - otherwise known as "angel hair" pasta is not uncommon, but there is an even thinner varietal called "barbina" which means "little beards".īucatini - looks like spaghetti, but has a hole through the middle. It is also known as "reginette" which means "little queens" as a nod to the princess. Once we have our dough, then we can roll it and shape it into different pasta noodles types. ![]() ![]() Whichever method you prefer, though, you need to start by making fresh pasta dough. Mafaldine - flat pasta with wavy edges named after Princess Mafalda of Savoy. There are three ways that we can make homemade pasta shapes completely by hand, with a pasta maker, or with a combination of the two. Here are just a few that we thought were captivating: Then there are the lesser known varietals, which we could devote many entire newsletters on. There are LOTS of different pasta shapes Hundreds, in fact, maybe even a thousand different shapes Pasta has been made in pretty much every shape you can think of, and lots of ones you can't Pasta can also come in lots of different colours, depending on what was added to it, like green (spinach) or pink (beetroot) or even black (squid ink) 5. It is the widest and flattest of the ribbon-shaped pastas. Pappardelle - comes from the verb "pappare" which means to "eat with childish joy and pleasure". Linguine - "little tongues" and it's the wider, flatter noodles.įettucine - "little ribbons" and it's flatter than linguine. Check out this quick glossary of some of the more common ribbon-shaped pastas. What are some less common pastas and why are they important? One of the most fun things about Italian pasta is the rich tradition behind how they're made and the names they are given. We buy our lasagnas pre-made, because they're a lot of work (but we know HOW to make one that's to die for). We get tortellini or ravioli when we plan a meal around it. ![]() ![]() In our house, we buy spaghetti, linguine and macaroni often. How well do you know your noodles? There are many pasta noodles we may be familiar with here in the heart of Canada, but we are often stuck in a rut of buying the same old varietals. ![]()
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