In italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes.
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 complementary side sauce or condiment.
A second classification of pasta dishes 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 is incorporated into a dish that is subsequently baked in the oven.
Pasta dishes are generally simple, but individual dishes vary in preparation. Some pasta dishes are served as a small first course or for light lunches, such as pasta salads. Other dishes may be portioned larger and used for dinner. Pasta sauces similarly may vary in taste, color and texture.
Most pasta recipes require more utencil and also different techniques. However here in this book you will find easy pasta recipes that uses only one pot. Recipes like.....
Try our one pot Pasta cookbook and be healthy and enjoy.
This book contains one pot Pasta cookbook like…
One pot cottage cheese
One pot pasta with artichoke hearts
One pot pasta mexican
One pot pasta with bacon tomato crushed
Green beans one pot pasta and many more……
