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So you think you know your pasta?
Just how much do you know about pasta? Find out with our test
1. CAPELLINI PASTA IS IDEAL FOR:

A - oven-baked pasta

B - pasta in clear soup

C - Amatriciana sauce
2. THE TRADITIONAL PASTA USED FOR CARBONARA IS:

A - Tagliatelle

B - Canalini

C - Spaghetti
3. PASTA IS MADE FROM:

A - soft wheat flour

B - durum wheat semolina

C - corn flour
4. COOKING PASTA UNTIL IT IS "AL DENTE" MEANS IT MUST BE DRAINED WHEN:

A - hard and crunchy

B - it offers some resistance to the bite

C - it is soft and easily slips through the teeth into the mouth
5. THE GREEN COLOUR OF SOME PASTA SHAPES IS GIVEN BY:

A - the presence of synthetic colouring in the mixture

B - the use of special green flour

C - the addition of spinach to the mixture
6. THE IDEAL PASTA FOR SERVING WITH ARRABBIATA SAUCE IS:

A - Penne Rigate

B - Anellini

C - Grattini all'uovo (small egg pasta)
7. LASAGNE BARILLA:

A - should be cooked just like home-made pasta

B - is ready to bake

C - is ready to eat
8. PASTA WAS ONCE SOLD LOOSE IN FOOD STORES...

A - true

B - false

C - true, but only in France
9. WHICH IS THE CORRECT AMOUNT OF DURUM WHEAT PASTA FOR AN ADULT-SIZED PORTION?

A - 30-50 g

B - 80-100 g

C - 140-150 g
10. WHY DO GOOD QUALITY EGG TAGLIATELLE HAVE A SLIGHTLY ROUGH SURFACE?

A - to give them a longer shelf life

B - so that the sauce coats them better

C - so that they cook more quickly

 TEST RESULT 

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