Pasta Pedigree

Pappardelle

Pappardelle

Pappardelle is a bold, hearty ribbon-pasta.  A flatten style pasta that is cut between 3/4 to a 1 inch wide, pappardelle gets it’s name from the Italian verb pappare’ which means to “eat hungrily” or “gobble up”. The origin of the pasta came about during the late 16th century after the creation of tagliatelle in the Tuscany area […]

27.07.2016
RenaissanceFood

Pasta Imitates Art: 3 Italian Artworks & The Pasta Metaphor

If life imitates art, and pasta is life for some people, it’s safe to say that pasta can imitate art.  Each of the different designs that pasta takes on have different utilities and qualities that make each of them unique to their beholder. Art takes on a similar approach to humanity.  An artist’s work can […]

01.06.2016
Garganelli

Garganelli

The best spice that can be added to any dish is a story, and the tale behind garganelli pasta is one of pure ingenuity .  Back in 1725, garganelli pasta was born in the Emilia-Romagna region of Italy.  In the home of Cardinal Cornelio Bentivoglio D’Aragona, the cook was preparing a Cappelletti dish for a […]

21.03.2016
Strozzapreti

Strozzapreti

The legends that swirl around this pasta is something out of a Dan Brown novel.  Known as the “priest strangler”,  Strozzapreti pasta is one of the most popular forms of pasta in the regions of Umbra, Tuscany, Emilia-Romagna, March and the state of San Marino.  Many tales of this pasta have been deviated as they […]

15.02.2016
Fettuccine

Fettuccine

Fettuccine is the popular kid in class when it comes to the pasta world.  One of the oldest pastas on the Italian menu, the origin of fettuccine is cloudy.  It’s available in almost every region of Italy.  Cut and laid flat on a sheet, fettuccine is the first of its kind in the family of […]

05.02.2016
tagliatelle

Tagliatelle

Behind every pasta is a tale, and tagliatelle is no different.  Legends and folklore about this pasta are absolutely captivating and offer a story behind the yellow ribbons that are between 6.5 and 10mm in width. The story of inception of tagliatelle dates back to the marriage of the Bolognese warlord, Annibale Bentivoglio and his […]

27.01.2016
Farfalle

Farfalle

Who can forget the first time they were served a bountiful bowl of beloved bowties?  The farfalle pasta or “butterfly” pasta in Italian is one of the oldest and most renowned pastas in the world. Created in the 1500’s in the Lombardi and Emilia-Romagna regions of Northern Italy, which were made by cutting jagged, wide […]

21.01.2016
orrecchiette

Orecchiette

Orecchiette pasta is a staple dish that hails from the beautiful southeastern region of Puglia.  Meaning “little ears” in Italian, the dish is made by flattening out dough and simply rolling your thumb like a fingerprint onto the dough. There origin is believed to be from the time of the 8th and 9th century when […]

12.01.2016
tortelloni

Tortellini/Tortelloni

The pasta tales continue with the risqué examination of the origin of the tortellini and tortelloni pasta. As you may already know, the tortellini pasta is naval shaped pasta that is usually stuffed with meat, cheese or vegetables and served in a beef, chicken or pork broth.  Created in the Castelfranco Emilia region of Modena, […]

07.01.2016

Gnocchi

Italy has literally hundreds of different types of pasta cuts, designs and styles that each serve on a purpose on your palate or in your dish.  Today, we’re highlighting the origin of each of these Italian pastas to educate and allow our readers to get to know these pastas a little better.  The more you […]

29.12.2015

The Impastable Dating Game: 5 Pastas and the Sauce They Belong With

Whether you know it or not, each pasta’s shape was created for a specific utility when it comes to enjoying your meal.  Pastas come in many different shapes and sizes, and Flora Fine Foods will be your guide to finding the right pasta match for the sauce you’re eating.   Tubes-The thick-skinned and hearty group […]

28.12.2015