Dried pasta is made in a factory. The pasta dough usually includes extra ingredients you won’t find in fresh pasta, is extruded in a machine, dried to remove all moisture, and packaged for shipment. We all know that dried pasta is cooked by simply dumping it into a pot of boiling water. As the noodles soften, the pasta sheds much of its starch into the water; not necessarily a bad thing, because that starchy pasta water can be awesome at thinning sauces. What is lost, however, is the flavour of the pasta.
One of my favourite things is the adventure of experiencing a new culture by visiting different cultural restaurants. Let me take you on a tour through the Italian customs and the types of pastas so that you are feeling confident to order like a real Italiano in any Italian restaurant.
Spaghetti Aglio e Olio is a traditional pasta from Southern Italy in Napoli. The dish is a simple spaghetti with garlic and olive oil.