Pasta is one of the main ingredients of the Mediterranean Diet. We eat pasta almost everyday. I think that if we eliminate it, we would be lost. The selection of pasta is unlimited both in shape and condiment. If a person goes from Trieste (the most north-west city of Italy) to Trapani (the most south-east city) he can eat a different recipe of pasta at every town.
To my opinion the best pasta is drawn to bronze because it is porous and absorbs the sauce better, while the whole wheat pasta is the best for the health.
The usual serving is 3 oz. - it contains 292 calories (don’t forget to add the condiment).
A little curiosity, the dry pasta that we buy already made, was invented by the Arabs in Sicily 13 centuries ago. Before then, the women would make fresh pasta every day.
An explosion of flavors:Baked Anelletti - the “Sicilian Lasagna” the dish of Sundays or special occasions, could be excellent for Christmas. There are two things that the people from Palermo worship: Saint Rosalie and the “Pasta a Forno” (Baked Anelletti)…Go to the recipe!
One day my father in law came back home and announced: “I couldn’t find any good fish for soup” and my mother in law answered: “don’t worry, I’ll make “pasta cu i pisci a mare”! At first I thought that she was kidding, but then she explained: “Today I want to do pasta with a soup, if we have the fish we’ll do it with the fish, if not, we’ll do it without the fish, but the same way”! So the fish remained in the sea, and we had pasta with the soup... Go to the recipe!