Pasta and its shapes
When you think about pasta, you feel hungry and your mouth starts watering. But have you ever noticed the pasta and its shapes? Pasta is a famous food all over the world and it is dipped in sauces and cream cheese.
Pasta shapes for you
Various shapes of pasta serve different meanings. When you see pasta in thicker sauces such as bolognese for tagliatelle, or flat ribbons of pasta; and lighter sauces such as lemon butter herb with farfalle, a small, rounded arrangement of the regular pasta. Now we come to rigatoni pasta that is small tubes of pasta with ridged shape and tremendous for chunky sauces that can fall into the ridges and the center of the tubes when the small tubes are dipped in sauces they changed into yummy!. And what you see about the perfect pasta. Trofie. Herbs, oil, and cheese clutch to the holes of the short, thin, twisted noodle. Now you want to know about making pasta. So here you come to know.
Making Pasta and techniques.
Several shapes can be organized based on how they are created some by hand, wrapped into sheets, or extruded. For each pasta-making technique, there have been several innovations to alleviate and mechanize the procedure.
When the pasta was formed by hand
Pasta created by hand has been the toughest to replicate by machine because of the complications and the efforts done by hand. So, cavatelli, gnocchi, and orecchiette, for example, are made by swiveling pasta dough by hand into a long snake shape, cutting it into equal-sized dough pieces, and dragging the dough to form a cup shape. With cavatelli and gnocchi, the dough is pulled with a fork or grooved surface with a thumb to form a curled dough piece in the shape of a hot dog bun and the only real discrepancy between the two is the dough. Gnocchi is made from a dough having eggs, flour, and grilled potatoes, whereas cavatelli is commonly made from an eggless semolina wheat dough.
Switching hand method to machinery
Pasta is commonly an Italian dish and Italian producers Franco Annicchiarico and Adima Pilar, who obtained U.S. patent no. 4,822,271 on April 18, 1989, for “an improved machine for manufacturing short cut varieties of Italian pasta (orecchiette, etc.),” formulated an appliance for preparing this cupped pasta. Included with three units, this patented innovation enables users to feed the machine with pasta mix that later extrudes into bars of pasta. Those bars are then “cut into cylindrical pellets,” and finally, three rollers smooth, curl, rotate and shape the pasta into a cup shape.
Second shape of pasta
The second technique, the dough is rolled out, cut into shapes, and sometimes crumpled, as is the case with ravioli, lasagna noodles, and wide flat pasta noodles i.e tagliatelle and farfalle." On June 23, 1987, producer Jay Y. Hsu of Brookfield, Connecticut received U.S. patent no. 4,675,199 for a process of cutting pasta shapes from sheets of dough". With the invention, “flour is mixed with from 15% to 33% by weight of water based on the weight of flour and water to form as dough,” whereas, three nozzles create three sheets of pasta dough, which are then reduced and then you cut it into the shape you need.
A year later, an Italian producer, Enrico Fava was licensed U.S. patent no. 4,769,975 for “a machine for the packaging of food developments of a flat, wide type, in particular lasagne.” This machine provides positioning and cutting the pasta into sheets. The sheets are known as lasagna sheets, and then feeds the sheets into several trays, piling up the layers of pasta. The innovation makes it easy for a user to move the layered pasta to machines that can hold the pasta until it’s prepared for packaging.
The third method you see
So the third technique for forming pasta is through extrusion, meaning dough is forced through an extrusion and cut to length. Macaroni, rotini, penne, fusilli, and rigatoni are all created this way and the only distinction is the shape of the holes in the extrusion die. Flat shapes are lasagna, which is prepared by rollers or a rolling pin can also be formed by extrusion using a slot-shaped opening.
Spiral shape pasta
Spiral shaped pasta is designed by dies that have angled slots that result in the dough to spin as it is extruded. Hole shaped and different shapes have stencils, in which the die has a solid area for the hole to be, and bars that hold it in a tray but back far sufficient in the die that the dough shapes around it
When it comes to this method, there have been creations in the machinery to create the pasta as well as the shapes themselves. U.S. patent no. 4,332,539 is for a machine that performs it all and mixes, shapes, and extrudes the dough into pasta molds.
So, for those who like spaghetti or Japanese “Udon” noodles, U.S. patent no. 4,752,205 describes a machine that extrudes long lines of pasta.
Conclusion
Pasta is a famous dish, it was made from hand first which was rolled and cut into different shapes. There are several pasta shapes and after the pasta is made from hand now you can see several innovations and machinery to make it in different shapes.