A dough made from durum-wheat semolina, water and often eggs which is kneaded and cut into a wide variety of shapes. It is sold dried or fresh. Varieties of dishes include: Spaghetti alla Napoletana, Rigatoni, al Forno, Maccheroni al Pomodoro, Lasagne and Cannelloni. The best pasta is said to come from Bologna, where it’s traditional to make the homemade version.
Use: Eaten with sauces, stuffed, or added to soups for bulk. Bought fresh or dried, it is used in dishes from Italy to China.