Pasta

should be cooked “al dente” or “to the tooth”

(a)  

• They are mostly made from durum wheat with water or eggs.

Comes in a variety of different shapes

(a)  

• Acts as a carrier of different types of sauce and food

(a)  

• Type of Italian food product, typically from wheat flour and water, although it can also be made with other grains or ingredients. 

(a)  

• The dough is kneaded, rolled out in various shapes, such as sheets or strings, and cooked by boiling or baking.

(a)  

• Pasta shapes and sizes range from long and thin strands, like spaghetti to short and tubular varieties like penne and rigatoni

(a)  

• Pasta is a versatile ingredient and can be served with a variety of sauces, from simple tomato sauce to creamy alfredo sauce.

(a)  

• It is a staple of Italian cuisine and has become popular worldwide with many cultures adapting and incorporating pasta into their culinary traditions 

(a)  

• means cooking should be stopped when pasta still feels firm to the bite

(a)  

to the tooth

(a)