European Pasta

Origin

Spaghetti is one of the most iconic Italian pasta shapes, with a history dating back centuries. While pasta itself has ancient origins (with some evidence suggesting it was made in Italy during Etruscan and Roman times), spaghetti as we know it today became popular in Italy during the 12th century. The name comes from the Italian word "spago," meaning "string" or "twine," referring to its long, thin shape. Spaghetti originated in southern Italy, particularly in Sicily and Naples, where it became a staple food.

How to Make Spaghetti

Traditional Italian spaghetti is made from durum wheat semolina and water (and sometimes eggs for egg pasta).

1. Mix durum wheat semolina with water to form a stiff dough
2. Knead the dough until smooth and elastic
3. Rest the dough for at least 30 minutes
4. Roll the dough into thin sheets
5. Cut the sheets into long, thin strands
6. Hang to dry slightly or cook immediately
7. Cook in salted boiling water for 8-12 minutes until al dente

Storage

Fresh spaghetti should be stored in the refrigerator for up to 2-3 days in an airtight container. For longer storage, fresh pasta can be frozen for up to 2 months. Dried spaghetti can be stored in a cool, dry place for up to 2 years. Cooked spaghetti should be consumed within 3-5 days when stored in the refrigerator. To prevent sticking when storing cooked spaghetti, toss it with a small amount of olive oil.

Origin

Fettuccine originated in Roman and Tuscan cuisine in Italy. The name comes from the Italian word "fettuccia," meaning "small ribbon," which perfectly describes its flat, ribbon-like shape. Fettuccine has been a staple in Italian households for centuries, with recipes passed down through generations. It gained international fame in the 20th century with the popularization of Fettuccine Alfredo, created by Alfredo di Lelio in Rome in 1914.

How to Make Fettuccine

Traditional fettuccine is made with flour, eggs, and sometimes a small amount of water or olive oil.

1. Mix flour and eggs to form a dough
2. Knead until smooth and elastic
3. Rest the dough for at least 30 minutes
4. Roll the dough into thin sheets
5. Fold the sheets and cut into ribbons about 1/4 inch wide
6. Unfold and let dry slightly before cooking
7. Cook in salted boiling water for 2-3 minutes (fresh) or 8-10 minutes (dried) until al dente

Storage

Fresh fettuccine can be stored in the refrigerator for up to 2 days in an airtight container, with a light dusting of flour to prevent sticking. For longer storage, fresh fettuccine can be frozen for up to 2 months. Dried fettuccine can be stored in a cool, dry place for up to 2 years. Cooked fettuccine should be consumed within 3-4 days when stored in the refrigerator.

Origin

Gnocchi has ancient origins, with early versions dating back to Roman times. The word "gnocchi" may come from the Italian word "nocchio," meaning "knot in wood," or from "nocca," meaning "knuckle." Traditional potato gnocchi emerged after potatoes were introduced to Europe from the Americas in the 16th century. Before that, gnocchi was made with various ingredients including semolina, breadcrumbs, or squash. Different regions of Italy have their own gnocchi variations, such as Gnocchi alla Romana (made with semolina) from Rome.

How to Make Gnocchi

Traditional potato gnocchi is made with potatoes, flour, and sometimes eggs.

1. Boil starchy potatoes with their skins on until tender
2. Peel the potatoes while still hot and pass through a ricer
3. Allow the potato to cool slightly, then add flour and a pinch of salt
4. Mix gently until a soft dough forms (avoid overworking)
5. Roll the dough into long ropes about 1/2 inch thick
6. Cut into 1-inch pieces
7. Create ridges by rolling each piece over a fork or gnocchi board
8. Cook in salted boiling water until they float to the surface (about 2-3 minutes)

Storage

Fresh, uncooked gnocchi can be stored in the refrigerator for up to 2 days, well-dusted with flour and placed in an airtight container. For longer storage, freeze uncooked gnocchi on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Cook frozen gnocchi directly from frozen. Cooked gnocchi should be consumed immediately for the best texture, but can be stored in the refrigerator for 1-2 days.

Origin

Lasagna has ancient roots, with early forms dating back to Ancient Rome. The word "lasagna" comes from the Greek "lasanon," referring to a cooking pot. The flat pasta sheets we know today evolved in Naples during the Middle Ages. Traditional lasagna varies by region in Italy: in Naples, it's made with local cheeses, sausage, and hard-boiled eggs; in Emilia-Romagna (particularly Bologna), it's made with ragù, béchamel sauce, and Parmigiano-Reggiano. The latter version became the basis for the internationally known dish.

How to Make Lasagna Noodles

Traditional lasagna noodles (lasagne) are made with flour, eggs, and sometimes a bit of water or olive oil.

1. Mix flour and eggs to form a dough
2. Knead until smooth and elastic
3. Rest the dough for at least 30 minutes
4. Roll the dough into very thin sheets
5. Cut the sheets into rectangles
6. Cook in salted boiling water for 1-2 minutes until al dente
7. Immediately place in cold water to stop cooking
8. Lay flat on clean kitchen towels to dry slightly before assembling the lasagna

Storage

Fresh, uncooked lasagna sheets can be stored in the refrigerator for up to 2 days, separated by parchment paper and wrapped tightly. For longer storage, freeze the sheets with parchment paper between them for up to 1 month. Dried lasagna noodles can be stored in a cool, dry place for up to 2 years. Assembled, unbaked lasagna can be refrigerated for up to 2 days or frozen for up to 3 months. Baked lasagna can be refrigerated for 3-5 days or frozen for up to 2 months.