Knowra Pasta Pasta Pasta is food made by shaping dough from flour and water, then usually cooking it in boiling water. It includes dried and fresh forms, with shapes such as spaghetti and penne.
Durum wheat : A hard wheat species widely milled into semolina for pasta. Its high-protein grain is the traditional base of many dried pastas.
Pasta extrusion : A manufacturing process that forces pasta dough through a shaped die. Extrusion creates many commercial shapes, from tubes to ridged forms.
Pasta history : The history of pasta-making and pasta eating across different societies and periods. It traces how a broad family of foods acquired its modern forms and traditions.
Spaghetti : Long, thin strands of pasta with a round cross-section. Its shape pairs readily with sauces that coat strands.
Noodles : Strips, strands, or other shapes of dough cooked in liquid or by other methods. Pasta belongs to the wider family of dough-based noodle foods.
Semolina : A coarse flour, usually milled from durum wheat, used in pasta and other foods. Semolina gives many dried pastas their firmness and yellow color.
Pasta drying : The controlled removal of moisture from shaped pasta to make it shelf-stable. Drying lets pasta keep for months while influencing its cooking behavior.
Italian cuisine : The regional food traditions of Italy, shaped by local ingredients and histories. Pasta became especially varied and culturally prominent within Italian regional cooking.
Penne : Short, diagonally cut tubes of pasta, often ridged. Its hollow shape and angled ends hold chunky sauces.
Couscous : Small granules made from moistened and rolled semolina, traditionally steamed. It uses semolina like pasta but is formed as granules rather than dough shapes.
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