Pasta is
generally a simple dish, but comes in many varieties due to its versatility.
Some pasta dishes are served as a first course in Italy because the portion
sizes are small and simple. Pasta is also prepared in light lunches, such as
salads or large portion sizes for dinner. It can be prepared by hand or food
processor and served hot or cold. Pasta sauces vary in taste, color and
texture. When choosing which type of pasta and sauce to serve together, there
is a general rule regarding compatibility. Simple sauces like pesto are ideal
for long and thin strands of pasta while tomato sauce combines well with
thicker pastas. Thicker and chunkier sauces have the better ability to cling
onto the holes and cuts of short, tubular, twisted pastas. The extra sauce left
on the plate after all of the pasta is eaten is often mopped up with a piece of
bread. Pasta is largely carbohydrates (mainly as starch), with moderate amounts
of protein and manganese.
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