October is National Pasta Month, so I thought it was appropriate to pay homage to a food staple that is probably in your kitchen.

I recently walked down the pasta aisle in the supermarket and realized how much space is devoted to one of America’s favorite dishes. At Eataly, the Italian Emporium in New York City, or other Italian specialty markets, you will find less-familiar shapes and names of pasta such as acini di pepe (peppercorn shaped), anellini (tiny rings) and fideo (short thin, slightly curved strands).

There are actually hundreds of varieties, and new ones are always being introduced. The most popular pasta is dried pasta, but if you haven’t tried fresh pasta, please treat yourself to it.

Let’s not forget about colored and flavored pasta, probably not the choice of purists. These are made with endless ingredients, such as squid ink, spinach, beets and even chocolate. To see the rest of this column and the recipe for Acorn Squash & Pasta Soup, please click here

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