What do stuffed pasta and fresh pasta have in common? Both contain the basic elements of water and flour, with or without eggs, but in the first, the ingredients are used to make a casing, while in the second, the ingredients are the pasta. Both can be made at home, in restaurants or by both artisan and industrial pasta factories. So-called dry pasta is almost always the product of industrial production.
Stuffed pasta started out in Italy as something prepared in Italian Renaissance courts. However, that is not their place of origin. In the East, there is a strong and ancient tradition of stuffed pasta, mostly steamed or cooked on the hob. However, the use of egg in the dough is typically Italian. There are various shapes and types as well as various fillings which can contain meat, fish, vegetables or cheese. Since then, stuffed pasta is often prepared in the Central-Northern Italy, particularly in the Po Valley, though trends in food and industrial production mean that it has also spread to the southern regions.
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