Pastas

So Many Flavors & Types of Pasta To Choose From

We offer over an incredible selection of different flavors and types of handmade pasta at Tastealotta. Both the gluten-free and traditional pastas come in the following pasta types: fettuccine, linguini, pappardelle, orzo and penne pasta. With our gluten-free pastas also offer a homemade lasagna.

The types of pasta are only outdone by the wonderful flavors you can choose to tempt your palette with at Tastealotta. Just think of all the great pasta recipes you can prepare when you start with flavors like garlic and toasted onion fettuccine or spinach basil garlic fettuccine. We even have artichoke rosemary linguini, or to make a toasty dish try the habanero linguini, or for something mellow that makes into a great pasta salad try the lemon pepper linguini.

Some Pasta History

We first hear of pasta in Italy as a staple of their traditional cuisine in 1154 in Sicily. But pasta didn't originate in Italy, it actually was introduced from China to Italy in 1154. Pasta is a noodle made from an unleavened dough of durum wheat mixed with water or eggs and formed into sheets or various shapes, then dried to be able to bring it to market.

Pastas can be divided into two large categories, dried or pasta secca and fresh or pasta fresca. We feature pasta secca at Tastelotta. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes.

As pasta asciutta or pastasciutta, cooked pasta is plated and served with a sauce or condiment. A second type of pasta dish is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Side Dish or Entree Pasta Is Always Great Choice

Pasta is known as a simple dish, but comes in many varieties that gives it versatility. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared as lunches, such as salads or large portion sizes for dinner.

Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a simple rule regarding compatibility. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have a better ability to cling to the holes and cuts of short, tubular, twisted pastas. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a chunk of bread. Buon Appetito