Part 2/10:
According to the Encyclopedia Britannica, pasta can be defined as starchy preparations made from semolina, a granular product derived from the endosperm of the Durham wheat. For simplicity, pasta is often described as food made from sheets of unleavened wheat dough shaped in various forms. The most basic ingredients are water and semolina flour, with eggs or vegetable juices occasionally added to enhance color and flavor.
Pasta is primarily categorized into two types: dry and fresh. Dry pasta, typically found in grocery stores, has a longer shelf life, while fresh pasta is made from fresh ingredients and is often handcrafted. Both forms can be boiled or baked, and Italian cuisine categorizes pasta recipes into three distinct types:
- Pasta Shuda: pasta served alone with sauce