Pasta, a staple in cuisines worldwide, comes in a delightful array of shapes, each uniquely crafted for different culinary experiences. Understanding how these shapes are formed not only enriches our appreciation for pasta but also helps in choosing the right type for our dishes. Pasta shapes are broadly categorized by their method of creation: hand-shaped, rolled and cut, or extruded.
Hand-Shaped Pasta: Traditional Artistry
The most traditional pasta shapes are those formed by hand. This artisanal method involves rolling pasta dough into a long, even rope and then meticulously cutting it into smaller, uniform pieces. These pieces are then skillfully shaped into various forms. Iconic examples of hand-shaped pasta include orecchiette, resembling small ears, and gnocchi, often debated as dumplings but sometimes considered pasta due to their dough base. The beauty of hand-shaped pasta lies in its rustic charm and the slight variations that give each piece character.
Rolled and Cut Pasta: From Sheets to Strands
Another popular method involves rolling pasta dough into thin sheets and then cutting these sheets into diverse shapes. This technique gives us familiar forms like ravioli, where sheets are used to encase fillings, and lasagna noodles, wide sheets layered in baked dishes. Beyond these, this method also creates long strands of pasta such as tagliatelle, known for its ribbon-like form, and the ever-popular spaghetti and linguine. While wider noodles can be cut by hand or with simple tools, creating uniform strands like spaghetti and linguine typically involves specialized die cutters that ensure consistency in shape and size.
Extruded Pasta: Shaping Through Force
Extrusion is the third primary method of forming pasta, and it relies on force to push dough through a die. This die is a shaped opening that dictates the pasta’s final form as it emerges. The extruded pasta is then cut to the desired length. This method allows for a wide variety of shapes, including hollow forms like elbows (macaroni), penne with its angled cuts, and rigatoni with ridges. Interestingly, spiral shapes like cavatappi are also created through extrusion using specialized dies with angled slots. These slots cause the dough to spin as it’s forced through, resulting in the characteristic spiral.
When it comes to extrusion dies, the material matters. DeLallo, for example, champions the use of traditional bronze dies. Bronze dies create pasta with a rougher surface texture. This seemingly small detail is crucial because the porous texture excels at capturing and holding onto sauces, enhancing the overall flavor of the dish. In contrast, some commercial pasta brands opt for Teflon dies. While Teflon dies offer faster production, they result in a smoother, almost slippery pasta surface. This smoother texture unfortunately leads to sauces sliding off rather than clinging to the noodles, ultimately providing a less satisfying pasta experience. Choosing pasta made with bronze dies can therefore significantly elevate your pasta dishes.
