Flour and water pasta:
Most pasta is made from a special, hard variety of wheat called durum wheat, which es ground to make a coarse, grainy flour, or semolina. The simplest pasta consists of durum wheat flour and water, mixed into a dough, shaped and dried. Most of the pasta sold in packets - such as spaghetti, macarone, and penne - is of this type. Flour and water pasta is usually served with sauces based on tomatoes or olive oil which partner its nutty texture well.
Egg pasta: Egg pasta - pasta all'uova - has a richer, softer texture and is made from durum flour, or the softer wheat flour, and eggs. A little water or olive oil is sometimes added. Dried, packaged egg pasta is available from most food stores: it is usually made into noodle shapes such as tagliatelle or fettuccine, or into broad sheets like lasagne, though it is occasionally used for smaller shapes. Pasta all'uova is the ideal accompaniment to richer, cream-based sauces. Purists would argue that there is no substitute for home-made egg pasta - though the high-quality shop-bought varieties are perfectly good, and a lot more practical for the busy cook. ``Fresh'' pasta, pre-packed and refrigerated, is now available from many supermarkets and delis. Unfortunately it varies greatly in quality. While, to the five-minute cook, it has the advantage of cooking more quickly than most dried pasta, its taste and texture is often disappointing. Try experimenting with different brands until you find one that suits you. If you are lucky enough to have a store near you which sells freshly made (unrefrigerated) pasta, go for that. Remember, though, that it must be used immediately. Flour-and-water and egg pasta are the two basic types of pasta, though there are other variants such as wholemeal pasta, which contains wholemeal flour, and a range of colored pastas which take their hues from natural ingredients such as tomatoes, saffron or spinach. There is even a black pasta, which is colored with cuttlefish (squid) ink!
