Pasts Comes In A Variety Of Sizes And Shapes Who doesn’t love pasta? Pasta has been a staple dish on numerous dinner plates dating back to the early Roman days (actually maybe even as early as the Etruscan period) and has been a dish on tables of royalty, religious figures and the common person alike. Pasta comes in many shapes, sizes and colors. Though the ingredients have remained relatively the same, (semolina/durum flour, eggs and water) some pasta manufacturers use various spices or vegetable puree into the initial dough. The results? An enjoyable texture with both fun and festive colors. Maybe bite-sized pieces that are filled with savory meats or creamy cheese in the center is more your style, if you want your pasta with a little more heft to it. If you're more traditional, however, you may stick with the more common spaghetti or linguine, but pair the plainer noodle with a tangier sauce. Pasta dons many hats. It can be a subtle side dish and appetizer or as the main course, served hot with a ladle full of tomato sauce. For people that love to enjoy a light summer dish, try pasta that's been chilled with some balsamic vinegar, olive oil and some chopped vegetables. Pasta manufacturers realize that their customers expect quality products based upon the finest ingredients. And those businesses that know the importance of such concepts choose quality each and every time, never using lesser components or supplementing their dishes with filler byproducts. Pasta connoisseurs who make their pasta using only the freshest and natural materials understand that their valued consumers will choose their product time and time again. They will be able to taste the difference, after all. But, the ingredients are only a small part of what's involved with pasta. The process in which the pasta is manufactured involves careful integration of ingredients: a combination of gentle kneading, mixing and letting the dough ‘rest’. The result is dough that's both malleable so that it may be cut or rolled into different shapes, yet firm enough to avoid falling apart when cooked -- staying “al dente” or firm when bitten. Pasta can be purchased in fun and textural shapes and designs in today's food selections. From bunnies and pumpkins to hollowed ‘penne’ and stubby gnocchi, and massive raviolis to gossamer strands of angel hair, pasta producers are sure to please the most discernible of palates. Fun shapes and sizes are not the only types of variety that apply to pasta. You can find varieties out there that have been historically eliminated from some people’s diets due to dietary or allergic conditions, but have now re-entered the menu due to option of items like gluten-free pasta-something that was nearly unheard of decades ago. Within our very health-conscious society, these health conditions can limit what a person can or cannot eat, so providing something like ‘gluten-free’ pasta allows somebody who might not normally have the opportunity to enjoy a food that is universally consumed. Yes, pasta truly should be included as an intricate part of your entrée, whether or not to simply complement a meal or to highlight it as the main course. Pasta is often pleasing to people of every age group and tastes and is easy to make, as well as healthy. The best thing? Perhaps it's enjoying that steaming plate of noodles, slathered with a light tomato infusion or a garlicky broth, stippled with herbs and shellfish with a good wine with the addition of some lively dinner conversation. Who doesn’t love pasta? Pasta has been a staple dish on numerous dinner plates dating back to Antoni Ravioli Company, Inc.
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