There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties.
Strand pasta include: spaghettoni, spaghetti, spaghettini, fedelini, vermicelloni, vermicelli, capellini, capellini dangelo.
Spaghetti or any long- strand pasta should be gently pushed down into the pot and then stirred briskly to help separate the pasta strands.
The optimum cooking time was established by boiling the pasta in distilled water until the white center core of the pasta strand disappears, indicating that the starch at the center has gelatinized. Strand pasta is best served with thin, flavorful sauces that are rich in oil, which keeps the very thin pasta from sticking together. Long strands are best with smooth sauces or sauces with very small chunks.
Strand pasta
