Pasta How It's Made

Homemade Pasta at Osteria Celli Italian Restaurant in Fort Myers

Marco Corricelli Owner Chef of Osteria Celli makes all his Pasta from scratch and has been reviewed by Fort Myers food critique Jean Le Boeuf and is rated  #4 on Tripadvisor by 68 reviewers. Stop in at Osteria Celli and say Hello to Marco.

 See how pasta is made and how it got started. 

Make Fresh Homemade Pasta With Chef Fabio Viviani | Food How To

Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily.It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheatflour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.