Let's get the basics right

Traditionally, pasta is made from durum wheat semolina and eggs (although eggless pastas are now available). Durum is grown in Italy as well as the rest of the Mediterranean region, the Middle East, Russia and the Americas. It is a hard wheat, rich in gluten (a sticky elastic protein substance that gives the dough cohesiveness), that is ground into semolina.

Pastas are available in various forms -- solid, dried or fresh. You can pick up dried pasta that just needs to be cooked in boiling, salted water. Easier still, you can find solid, stuffed pasta that just requires heating up.

If you are not among the lazier gastronomes, you could also try making your own fresh pasta. Here's how:

Knead semolina -- which is available in some specialty stores, or else use white flour (maida) -- with egg (about 1 egg per 1½ cups semolina/flour and water to get a stiffish dough.

You can then add flavouring purees, if you wish. Let the dough rest for about 30 minutes. Roll the dough out and cut it into thin strips. You can then boil this in salted water.

For how long? The Italians swear by the 'al dente' rule -- take a small bite of the pasta to check if it is tender, but slightly firm. If yes, take it off the stove. Do not let it overcook and get mushy.