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Linguine and spaghetti are traditionally made with durum or semolina flour. [23] These types of pasta can technically be made from any type of flour, such as potato or rice, but the traditional forms use wheat. Long pasta: There are many different types of pasta with varying pasta shapes, such as penne, farfalle, rigatoni, macaroni, fusilli ...
Egg pasta (pasta all'uovo) – May only be manufactured using durum wheat semolina with at least 4 hens' eggs (chicken) weighing at least 200 grams (7.1 oz) (without the shells) per kilogram of semolina, or a liquid egg product produced only with hen's eggs. Pasta made and sold in Italy under this category must be labeled egg pasta.
The dish, depending on the country of origin, is present in several variants: in Ogliastra and in the inland areas (including Sadali, on the border with Ogliastra) they are prepared with fresh durum wheat semolina dough and a filling of Sardinian pecorino cheese (fresh for one or two days, as in Talana, or aged in other towns), or with a filling of potatoes, garlic and mint as in Gairo ...
The version we are most familiar with today, dumplings made simply with grated boiled potato and flour, was made popular in Italy in 1891, when the recipe was published by Italian businessman and ...
fresh durum wheat dumplings filled with ricotta and mint, or with a filling based on potato, fresh cheese and mint; lorighittas: pasta prepared since ancient times in Morgongiori, a small town in the middle of the island, weaving a double strand of pasta; macarrones de busa: a sort of bucatini made with a special elongated iron; macarrones furriaos
[2] [3] The dough is usually made of white flour or buckwheat flour, durum semolina, mixed with eggs and olive oil. Typical fillings may include cheese (such as ricotta, quark, mozzarella, or Bitto), spinach, or mushrooms (such as porcini, chanterelles, or champignons). There are also recipes with potato, meat, red beet, or sauerkraut filling.
Made from durum wheat, semolina flour has a high protein content (close to that of bread flour at 13 percent). The gluten helps dough get stretched thin without breaking or shrinking back—a ...
Conchiglie (Italian: [koŋˈkiʎʎe]) are a type of pasta. They are usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it. A miniature variety called conchigliette is also available.