Pasta in Italy is called Pasta and Spaghetti in Italy is called Spaghetti just like it is in America.
The 4 types of pasta in Italy are Gricia, Gacio e Pepe, Amatriciana and Carbonara.
Italy's favorite pasta is Rigatoni Bolognese pasta followed by Spaghetti Aglio and Cacio e Pepe.
America's favorite pasta is spaghetti which is a long, thin, solid , cylindrical shaped pasta and has a lot of versatility and goes well with a variety of different sauces.
The most famous pasta in the world is Spaghetti, followed by Lasagna, Ravioli, Linguine and Penne.
Zucchini pasta is slightly better than regular pasta as Zucchini pasta has more grams of fiber per serving than regular pasta which helps in aiding with weight loss and helps your digestive system.
Zucchini is low in fat, sugar, and calories, and high in vitamin C and fiber, making it a great substitute for traditional pasta noodles.
The healthiest pasta to eat is whole wheat pasta, chickpea pasta, white pasta and Lentil Pasta.
You should not rinse pasta if using the pasta in a warm dish.
However if using pasta in a cold dish such as pasta salad then you should rinse the pasta.
Pasta should never, ever be rinsed for a warm dish.
The starch in the water is what helps the sauce adhere to your pasta.
The only time you should ever rinse your pasta is when you are going to use it in a cold dish like a pasta salad or when you are not going to use it immediately.
You should only rinse your pasta with cold water if you're using the cooked pasta in a dish such as pasta salad.
However if you're making pasta and are adding sauce to the pasta you should not rinse the pasta with cold water or any water.
If you rinse the pasta with cold water or any water after cooking it and then put sauce on the cooked pasta that you rinsed with the cold water then the pasta will not absorb the sauce.
So if you want the pasta to absorb the sauce never rinse the pasta with cold water or any water.
Just drain the water off the pasta and then add the pasta sauce to the pasta while it's hot.
Rinsing the pasta with the cold water or any other water removes the starch and the starch in the pasta is what allows the pasta sauce to adhere and absorb into the pasta.
Without the starch in the pasta the pasta sauce will just run off the pasta.