In the world of pasta there are two distinct categories - dried and fresh. Fresh may have its place in the culinary world, but the varieties and producers of dried are virtually endless. And there is one definite rule...one cannot be substituted for the other.

Most people equate pasta with Italian history. However, the Chinese have been eating noodles since around the first century. Supposedly, we can credit Marco Polo for bringing pasta to Italy. However it came to be, there are a few guidelines that distinguish pasta dishes in Italy from those eaten here in the US. Firstly, in Italy pasta is usually eaten as a first course, and a small amount is served. Secondly, the Italians believe that sauce should accent the pasta, not overwhelm it. And for that reason, they use just enough sauce to coat the pasta, or even just put a dollop of sauce on top. Much different from how we eat pasta here...large servings and an abundance of sauce.

The ingredients of pasta may be basic - mainly flour and water - but the technique of making it is of the utmost importance. The best dried pastas are made by extruding dough through bronze dies, many of which have been used for hundreds of years, creating a coarser surface which absorbs sauce better. Most now are made by machine with smooth, Teflon-coated dies, leaving the pasta so smooth that the sauce runs off. Take a glance at your pasta the next time you cook, and see the difference.

Ideally, after being made these pastas are dried in sun. Unfortunately, this is not the most economically feasible method, and most pasta is now dried in factories using heat. This reduces the moisture content and allows for a long shelf life.

After all of the TLC that goes into making these high-quality pastas, the love shouldn't end at the pot. Proper cooking is essential, or you could end up with a bowl of tough, chewy paste. The most important factor to remember in cooking dried pasta is to have a large pot filled with lots of water so the pasta has room to move around, thereby cooking evenly. Salt brings out the flavor of the wheat, so add a teaspoon or so to the rapidly boiling water. Add the pasta and stir well so it won't stick together. Continue to stir frequently while it is cooking. Al dente means the pasta is tender on the outside, slightly firm on the inside (but not raw), which may or may not be achieved by following the package instructions. Be sure to check the pasta often to prevent over or under-cooking. Drain well and return to the pot, dressing with any sauce as quickly as possible.