🍝 What is a Long Pasta?
Long pasta, or “pasta lunga” in Italian, refers to a variety of pasta shapes that are characterized by their long and often thin form. These types of pasta are popular in many cuisines, especially Italian, and are known for their versatility in pairing with a wide range of sauces and ingredients.
Long pasta types are versatile and can be used in various dishes, from simple garlic and oil preparations to complex, hearty sauces. You typically boil these pastas in salted water until they’re just tender enough, usually aiming for that perfect ‘al dente’ texture.
The choice of sauce often depends on the pasta’s shape and texture. Thinner pastas like spaghetti are commonly paired with lighter sauces, while thicker pastas like fettuccine (also known as flat ribbon pasta) work well with heavier, creamier sauces.
Always check the cooking time on the package instructions, and keep in mind that fresh pasta will cook faster than dry pasta.
In your local grocery’s pasta aisle you will find versions made with different flours, although the most traditional ones use semolina flour made from durum wheat and water. Fresh pasta, on the other hand, has egg added to it, the yolk in particular.