Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough on wheat flour, and it can be of various shapes, sizes, colors and names. The most courageous experts say that in the world there are more than 600 types of pasta. In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to 25 of the most important and popular, which you may not have heard about. Attention: have a snack before viewing this post - perhaps these photos will make your stomach pray plaintively about food.
(Only 25 photos)
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Source: list25.com
1. Manicotti.
These are very large tubes, usually grooved, which are stuffed with the most diverse fillings (seafood, meat, vegetables), and then baked, watered with traditional Italian white bechamel sauce and sprinkled with grated parmesan. Despite its large size, manicotte is a fairly light (and tasty) dish.
2. Bukatini.
Bukatini - thick pasta in the form of spaghetti with a hole in the center. Such tubes, 25-30 cm long, are usually boiled for 9 minutes, and then served with oil sauces, pancetta (bacon) or guanchiale, vegetables, cheese, eggs and anchovies or sardines.
3. Tagliatelle.
Tagliatelle - long flat "ribbon", which is made from eggs. They have a porous and coarse texture, which makes them ideal for Italian sausages made from beef, veal, pork or rabbit. Another popular version of tagliatelle is served with truffles, olives and vegetables.
4. Ravioli.
By tradition, they are cooked at home. This is a kind of dumplings. Usually they have a square shape, although there are both round and semicircular. The type of filling varies by region. In Rome, for example, ravioli are stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia, they are stuffed with ricotta and grated lemon rind.
5. Gemelli.
Translated from Italian, this name means "twins." This is a twisted pasta, which is usually served with light sauces (for example, pesto), which remain on the spirals. Gemelli is sometimes called the "unicorn horns." It is an ideal choice for salad or various types of tomato sauces.
6. Farfalle.
Farfalle translates from Italian as "butterflies", and this is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although they are suitable for almost all sauces, it is best to serve farfalle with cream and tomato. Farfalle are very different - the usual, tomato, with spinach. Usually, different varieties are sold together in one package, recalling in color the national flag of Italy.
7. Fettuccini.
This name translates as "little ribbons." These are flat thick noodles of eggs and flour. They look like tagliatelle, but a little wider. Especially popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is Fettuccini Alfredo, which consists of fettuccini, parmesan and butter.
This type of pressed paste with six “petals” surrounding the center resembles a flower. Often used with salads, but also excellent with meat and fish sauces or tomato-based sauces.
9. Cannelloni.
Translated as "big reed". This is a cylindrical type of pasta, which is usually served baked with filling and sprinkled with sauce. Popular fillings include spinach and ricotta or minced beef. Usually, tomato sauce (bottom) and bechamel (top) are used with this paste.
10. Ditalini.
Ditalini remind very short pasta in the form of small tubes. This type of pasta is typical for Sicilian cuisine. This is usually one of the main ingredients of salads, due to its small size, but they are also added to soups. In the main dishes, ditalini is usually served with ricotta and broccoli.
11. Rotini.
Do not confuse them with very similar fusilli. Rotini is a kind of paste in the form of a spiral or a corkscrew, if you like. Due to its unique structure, rotini adds more flavor and taste to the dish, absorbing more sauce. Often they are served with pesto, carbonara or tomato-based sauces.
12. Linguine.
These are long, flat noodles, wider than spaghetti, and about the same as fettuccini. They first appeared in Genoa, and served them with pesto or seafood. Usually linguine is available in white flour as well as whole grain.
13. Conkillia.
They are usually called simply "shells" because of their characteristic shape. Especially popular in Britain. This type of paste can be of a wide variety of colors — natural dyes, such as tomato extract, squid ink, or spinach extract, are used to color them.
14. Radiatori.
The radiator is a small short pasta named after radiators. This unusual shape should maximize surface area for better adhesion. It is thanks to this form that pasta is great for thick sauces, but it can also be found in casseroles, salads and soups.
This is a thick long paste that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick flat sheet, cut into strips, and then manually rolled into tiny long cylinders, slightly thinner than a regular pencil. Peaches are served with various dishes, including garlic-tomato sauce, mushroom sauce, stews and various types of meat.
16. Garganelli.
This is a type of egg-based pasta, which is famous for having to cook it for a very long time. Garganelli roll in the form of tubes, resembling foam. This type of pasta is typical for Bologna cuisine and is also often served with duck stew.
17. Vermicelli.
In translation, the word "vermicelli" means "little worms." This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although this is one of the most traditional types of Italian pasta, some Asian countries have their own versions of this rice flour dish. Vermicelli is great for seafood.
18. Kawatappi.
Kawatappi - wrapped spiral tubes resembling twisted pasta. This is the perfect choice for a cold salad, in addition, this type of pasta is great with both light and dense sauces.
19. Tortellini.
Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. Usually they are filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.
20. Pappardelle.
This is a large and very wide pasta. In their raw form, their width is 2-3 cm and may have grooved edges. Pappardelle is originally from the Tuscany region and is excellent for tomato and meat sauces, and is also served with mushrooms, parmesan or stews.
21. Fusilli Bukati.
As the name implies, this paste is a mixture of fusilli and bucatini pasta. From fusilli, it received its characteristic spiral shape, and from bukatini, its length and hollow center. Suitable for almost all types of sauces.
22. Lasanette.
Of course, you know lasagna is one of the most popular types of pasta in the world, but few know that there is a smaller version of this Italian dish called lasagnets. It can be served in two forms - putting one layer on the other with different ingredients between them (as in usual lasagne) or simply laying out on a plate with other ingredients.
23. Strynytstsi.
Translated as "shoelaces on shoes." This is a long thin pasta, similar to spaghetti, typical of the Italian region of Umbria. Pasta is made by hand and usually served with black truffles, beef stew, mushroom or tomato sauce, etc.
24. Ryzoni.
Also known as rizie. Reminds rice both in form and in size. Because of its small size, it is usually served in mugs, but also perfectly combined with salads and stews. Happens a wide variety of tastes and colors, for example with spinach, pepper and dried tomatoes.
25. Packery.
This type of pasta comes from Campania and Calabria. Pakkeri - very large tubules. Usually smooth, but there is also a grooved version called the pakkeri millerig. This type of pasta can be served with bolognese and other sauces or, due to their large size, stuffed with cheese, seafood or meat and baked.
Even 15-20 years ago, in a simple Soviet person, the word paste caused the associations “tomato” or “tooth”. When the pasta appeared on the menu of Italian restaurants in the post-Soviet space, the waiters saw quite a few surprised people: ordering a trendy dish and seeing a plate, visitors grumbled in disappointment - “what? macaroni? ”Who knew that wonderful Italians by this word hide such simple and familiar pasta. Although not so simple. Under the word pasta There is an amazing variety of products that differ in appearance, taste, and method of preparation.
What do lasagna and tiny stellini have in common? What is behind the mysterious names of capellini and fetuchchini? Italians would also be surprised to know that we call them farfalle bows, and fusilli - spirals. And what can we say about angelotti and tortellini, Italian sister cities popularly favorite dumplings and ravioli! The word pasta in Italian means “dough”, and they make pasta products into three types: fresh (similar to soft homemade noodles), dry (usual pasta), filled (lasagne, canelloni, tortellini).
Italy does not claim authorship of pasta. Even the most patriotic Italians understand that noodles existed in China when semi-wild nomadic tribes still roamed the hills of the future of Rome. Arabs brought noodles to the territory of modern Italy around the 8th century, and when European travelers began to travel to China as if they were going home, interest in this product greatly increased. And the Italians finally turned into “macaroni” when their chefs invented tomato sauces served with this dish.
Take Italian proverbs and sayings. They are all about pasta! For example, when we would say “Oh, you came on time,” the Italians exclaim, “Arriva come il cacio sui maccheroni!”, That is, “it appeared like cheese in pasta.” When inviting friends to visit, they say “Venite ci facciamo due spaghi”, that is, “come, make two portions of spaghetti,” even if the menu has completely different dishes. They say about a false person “essere come l’acqua dei maccheroni”, which can be translated as “to be like water after cooking pasta,” that is, muddy, dishonest. And when the Italian Signor hurries home from work, he calls his Signor with the words "Butta la pasta!", In the sense of "Throw pasta!". They know that, whatever the menu, no meal can do without a real Italian pasta in one of its endless varieties.
Disputes often arise: why call noodles, pasta and pasta pasta, because there is a normal Russian name for these products? But it so happened that in world cooking Italy became the queen of pasta dishes, so you have to recognize their right to dictate fashion in this area. We do not call sushi rice cutlets with fish, right? In addition, familiar to us the name "vermicelli" and "pasta" have the same foreign roots, but they have long taken root in our language. According to legend, when a dish of boiled dough sticks was first brought to one of the Italian cardinals, he exclaimed: “Oh, ma caroni!”, That is, “Oh, how cute!”.
By the way, usually the word “pasta” is understood to mean Italian pasta made from durum wheat varieties, which differ in taste from the usual soft wheat pasta fraternity and Asian noodles.
And in order not to be trapped, it is worth finding out and remembering who is who in this company. In Italy, more than 300 types of pasta are produced, each has its own name and history; therefore, a detailed classification of pasta in terms of volume would constitute the “War and Peace” competition. Of course, to remember and describe everything is unreal. But some species are popular both in Italy and around the world, and talk about them.
Long italian pasta
Spaghetti (spaghetti) - one of the oldest and most popular types of pasta in the world. Authorship is attributed to Naples and Genoa, and the name is translated very simply - “little ropes”, because indeed this type of paste looks like long strings of dough. Classic spaghetti serve - with tomato sauce.
Vermicelli (vermicelli) is slightly thinner than spaghetti. In translation - "little worms". This type of pasta is usually served with vegetable salads and light cream sauces. Homeland noodles believe Sicily. 
Capellini (Capellini) - the thinnest type of long rounded paste. Italians lovingly call her "angel hair." This pasta with a very delicate flavor perfectly emphasizes the taste of sauces served with. They invented it in the north of Italy, where it still retains enormous popularity.
Tagliatelle (tagliatelle) - long ribbons of dough, sold rolled into balls. It is this pasta that is used in the classic Italian sauce - as well as with other meat sauces.
It is said that the court chef was inspired by the lush hairstyle of the illegitimate daughter of Pope Alexander VI, in her honor he invented this type of paste, presenting it to the girl as a wedding gift. 
Fettuccine (fetuchine) are also tape, but flatter. This is the most popular type of pasta in the world, it perfectly absorbs sauces, turning into an amazingly tasty dish.
Linguine (linguine) - flat and narrow long strips rolled up into tangles, the name of which can be translated as "small tongues". Italians prefer to serve them with thick, rich sauces.
Pappardelle (Pappardelle) - wide egg noodles, traditional pasta of Tuscany. In Italy, it is sold both in dry and fresh form. The easiest type of pasta for home cooking. 
Lasagne (lasagna) - long dough plates, from 12 cm wide, with a smooth or wavy edge. Used for cooking lasagna.
Mafaldine (mafaldini) is a less well-known variety of pasta, which belongs to festive dishes. Long, flat, solid stripes with curled edges. They appeared in honor of the Neapolitan princess Mafalda von Safaoyen, and the shape of the paste was to symbolize the wavy edge of her dress. Served mafaddini with complex sauces.
Italian Short Pasta
Habitual to us "spirals" correspond to several types of Italian pasta: short spiral springs rotinilonger fusille. The Italian housewives made fusilli from spaghetti, which they wound on a knitting needle. Hence the diversity of these spirals in shape, thickness and degree of twist. Popular in the south of Italy, where local chefs are sure that fusilli is the best kind of pasta for experimenting with all sorts of sauces.
Pasta, known here as “feathers”, has many varieties in Italy.
One of the most popular types is rigatoni. These are short tubes 3-4 cm long and 6-7 mm in diameter. They have grooves on the sides, thanks to which they absorb creamy and other sauces well. It should be borne in mind that when cooking rigatoni increase by 2-3 times. No less popular globules penne - longer and narrower than riggatoni, with a diagonal cut and smooth sides.
One of the oldest types of pasta maccheroni, long hollow tubes, which before cooking break into small pieces. Very well suited to tomato and vegetable sauces, which penetrate into the tubes.
Italian elbow macaroni - these are notorious "horns". These hollow curved tubules are the basis for the world-famous dish, known here as “macaroni and cheese”. Here are just pasta, we previously represented differently. Looks like horns and gobetti, but they are more subtle and twisted. Another popular curved tubules - ziti. They are long and short.
Tortiglioni - tubules with spiral grooves, 5 cm in length, 1 cm in diameter. Naples is considered their birthplace, they have been prepared here since the 13th century. Due to their shape, they are ideally soaked with sauce, but they do not become limp in it, so Italian chefs use this type of pasta when they want to show off their new sauce as much as possible.
The largest pipes are cannelloni, they have a length of 10-12 cm and a diameter of 2-3 cm. The name translates as "large reed". Cannelloni are used for stuffing: filling the tubes with various fillings and watering them with sauce, they are baked in the oven. On sale you can find both hollow tubes and filled. Sometimes there is the second name of this type of paste - manicotti ( manicotti). Although these are completely replaceable synonyms, it would be more correct to call the dry manicotti tubes, and the same tubes that need to be rolled out of dough sheets - cannelloni.
Among the figured types of pastes are the most popular conchiglie and farfalle.
Conchiglie (cncilli) are “seashells”. More precisely, the name translates as "clam shell". Of the sizes range from 1 to 8 cm. Large species are called Conchiglioni (conquillon) and stuffed with different fillings, this dish looks very impressive, especially if the shells are made from colored dough. Italians prefer to serve this type of pasta with seafood and fish.
Farfalle (farfalle) - it is bows or butterflies. They are made of square pieces of dough with a wavy edge, compressed in the middle. Often farfalle is made from dough of different colors: red, orange, green, black, yellow and white bows look very elegant with any sauce.
Italian pasta
These varieties are used for soups. Annelli - these are tiny ringlets, stelline - miniature stars, quadretti - small squares. Short tubules are also popular. ditalini, orzo and risi in the form of rice grains, and alphabets, small letters of the alphabet that children love so much.
Italian pasta with fillings
Tortellini (tortellini) is a type of pasta stuffed with meat, poultry, fish, vegetables, cheese. Different fillings are popular in different regions of Italy, and they serve tortellini with creamy, mushroom or cheese sauces. Dough circles are filled and rolled into a ring, like dumplings. Due to the fact that the dough is thin, and the filling is bright, the tortellini is usually obtained multi-colored. Sometimes the tortellini dough itself is tinted in different colors.
Agnolotti (angelotti) look like little dumplings. The cooking technology and the fillings are similar to tortellini, but the angelotti does not collapse into a ring, they are crescent-shaped. 
Ravioli (ravioli) are popular in Italy since the 14th century. Since then, hundreds of toppings have been invented, but chicken, parmesan and spinach are still considered classic. Traditional square-shaped ravioli with jagged edges. Most often, ravioli are boiled like other types of pasta, but sometimes they are fried in deep fat. Served ravioli with butter, grated cheese, herbs and olives.
If you don’t have a picture in front of your eyes, and you really want to express your erudition, you should know that the name of the paste will help in the classification of pasta. The fact is that in Italian the size is indicated with endings. As for the paste:
- ini - the smallest
- etti, ette - small
- oni - big ones.
That is, even by name, you can say that cannelloni is bigger than gobetti, and capellini is thinner than spaghetti.
Walking through the desired department of the supermarket, you will see that Italian pasta is an expensive pleasure. And the usual feathers and shells ... excuse me, penne and cumshot are already pretty tired. If you have the time and desire, you can make pasta at home. This process is quite simple, although it requires free time. Here are some tips on.
It's one thing to buy good pasta, another is to cook it correctly. What's so complicated? Really nothing. But there are some subtleties of cooking pasta that will make their taste even more beautiful. But about it - next time.
Pasta (more often just pasta) - long, fiber-like dough products (usually made from wheat flour with water). Flour from rice, buckwheat, starch from mung beans, and other foods is also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink, etc.), eggs.
Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry but also from freshly prepared dough (for example, noodles, gnocchi, beshbarmak). Accurate, unambiguous and generally accepted classification of pastry does not exist. In Italian macaroni and some other flour products are called paste (ital. Pasta), apparently, from late. lat pasta "dough" (perhaps goes back to the Greek. παστη "flour sauce") is a homogeneous, mushy mass, but in Russian this word has a different meaning.
In the cuisine of the Slavic peoples, there are several pastry dishes that resemble the Italian “dough”: noodles, lazelberries, dumplings, strapas, and dumplings.
Pasta classification
The raw materials used affect, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and on the highest, first and second types (depending on the type of flour):
- group A: made from durum wheat flour (durum) of the highest, first and second grades.
- group B: made from soft glassy wheat flour of the highest and first grades.
- group B: made from wheat flour of the highest and first grade.
Hard wheat varieties have a higher gluten content and lower starch content than soft ones. Pasta made from them has a lower glycemic index.
In some countries (for example, in Italy) pasta is allowed to be made only from hard wheat varieties (similar to group A in Russia).
By way of cooking distinguish between fresh, usually egg, and dry products.
By readiness pasta may vary depending on their type and local traditions. In Italy, it is standard to cook to the degree of al dente (“per tooth”, that is, the very middle of the product remains slightly undercooked and firm. In some countries, including Russia, products prepared in this way may appear half-baked).
Large and possibly the most common group of pasta - whole (spaghetti) or tubular (pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, product diameter (or thickness of its walls, if tubular) .
AT Italy Different types of pasta have names corresponding to their shape and size.
The ending in the title indicates the size of the product:
- oni - big
- ette or etti - small
- ini - small.
The shape of pasta is divided into five groups:
- Long pasta
- Short pasta
- Pasta for baking
- Dough with stuffingth
Long pasta
- Bavette (ital. Bavette) - similar to oblate spaghetti - originally from Liguria.
- Capellini (ital. Capellini; from Italian. capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hairs", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: Angel Hair (Capelli d’angelo) or Venus Hair (Capelvenere).
- Vermicelli (ital. ‘Vermicelli; from ital. verme - a worm) - long, round and rather thin (1.4 mm - 1.8 mm).
- Spaghetti (ital. Spaghetti; from ital. spaghe - string) - long, round and rather thin (1.8 mm - 2.0 mm). Initially, their length was 50 cm. Now, for convenience, it has been reduced to about 25 cm, but you can find long spaghetti (Manufacturers usually put them in the "special format" section).
- Spaghetti - thinner than spaghetti.
- Spaghettoni - thicker than spaghetti.
- Mackeroncini (ital. Maccheroncini) - are somewhere between spaghetti and bavetta.
- Bukatini (ital. Bucatini).
- Tagliatelle (ital. Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. Different from fettuccine, basically, only smaller width (the difference is at least 2 mm).
- Fettuccine (Italian. Fettuccine) - thin flat dough strips about 7 mm wide.
- Mafaldine (ital. Mafaldine) - a long ribbon with wavy edges. Mafaldine was coined in Naples and was once called "Rich fettuccella." Neapolands invented them specifically for Princess Mafarda of Savoy and dubbed them later Reginata (Reginette - the queen, literally) or Mafaldine in her honor.
- Linguine (Italian. Linguine) - long, thin strips of noodles.
- Pappardelle (ital. Pappardelle) - flat noodle ribbons 13 mm wide, originally from Tuscany.
Short pasta
- Fusilli - fusilli - originally from northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which the wool was spun. The shape of Fusilli resembles three blades fastened together and twisted in a spiral.
- Girandole - Girandole - considered Fusilli's younger sisters. Girandole got its name for being similar to a child's toy toy - a multi-colored turntable. They have a shortened shape and require less time to cook.
- Penne - penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have the characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a single-pointed old feather, in comparison with the usual straight classic pasta.
- Pipe rigate - pipa rigat. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it appeared for the first time in the north of Central Italy. People call them snails. They are shaped like a tube, twisted in a semicircle so that the sauce is kept inside. Due to its shape, Pipa Rigate is perfectly combined with a wide variety of sauces, which are perfectly kept on the ribbed surface and inside to reveal the taste of all the ingredients directly in contact with the palate. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. The brilliant main characters of almost all culinary experiments, Pipa Rigat go well with simple, but aromatic sauces. The combination of Pipa Rigate with sauces of vegetables or cheeses, which, getting inside the curved shape, will allow you to slowly enjoy their taste, gives a particularly delightful result. They will also be good with thick aromatic sauces, for example, with a sauce of mushrooms, sausages and hot red pepper.
- Tortiglioni - tortilloni - one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which it got its name - “tortiglione” - spiraling ascending grooves, which remain after processing on a lathe.
- Maccheroni - Maccheroni - small thin tubes, slightly bent.
- Cellentani - chelentani - spiral tubes.
Pasta for baking
- Cannelloni - cannelloni - tubes up to 30 mm in diameter and up to 100 mm long, one of the first types of pasta invented by people. For a long time, they were made from dough mixed in ground grain water with salt, then the dough was rolled out and cut into rectangles on which the stuffing was put, rolled up into a straw, and then cooked.
- Lasagne - Lasagna - Rectangular sheets for baking. Lasagne sheets alternate with filling and baked in the oven for 20 minutes. Unlike other types of dough, it does not need to be boiled beforehand.
- Annelli - Anelli - miniature rings for soups.
- Stelline - Stelline - asterisks.
- Orekkete - small products in the form of ears.
- Filini - thin short threads.
- « letters».
- Farfalle - farfalle - butterflies.
- Farfallette or Farfallini - smaller butterflies.
- Conchiglie - konkile - products in the form of shells; suitable for filling with filling. There are smooth (lische) and corrugated (rigate).
- Conquillette - smaller shells.
- Conchiglioni - konkiloni (big cockleshells).
- Gemelli - thin spirals or plaits with hollow ends.
- Kazarecce - horns.
- Campanella - bells with a wavy edge.
- Gnocchi or cavatelli - corrugated shells.
- Ravioli - analogue of Russian dumplings, Ukrainian dumplings, etc.
- Agnolotti - rectangular and crescent-shaped envelopes with traditional meat filling
- Kapeletti - small stuffed products in the form of a cap.
- Tortellini - analogue dumplings, only with a kind of filling, for example, with cheese, with ham and cheese, even with ricotta and spinach.
- Cannelloni - large tubes intended for filling with minced meat.
Pasta is common throughout the world and is the basis of many dishes. Widely used, among others, in Italian, East Asian and vegetarian cuisine.
Nutrition and energy value
In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soybean - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.
In Italy, a plate of pasta (85 g - this is a serving per person) should contain approximately:
Pasta in a plate: Daily rate:
Kilocalories 297 2000
Proteins 10.2g 75g
Fat 1.3g 67g
Saturated Fat 0.3g 22g
Carbohydrates 61.4g 275g
Sugar 0.9 g 30g
Dietary fiber 2.5 g 30g
Sodium 2mg 2,4mg
Pasta Dishes
Pasta
Pasta in a fleet
Lasagna with bacon, spinach and mushrooms
Asparagus and Ham Spaghetti
Tuscan Cannelloni
Mediterranean pasta with basil
Eggplant Meat Lasagna
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and zucchini sauce with garlic flavor
Baked pasta with mozzarella
Penne pasta salad with dried tomatoes
Pasta - tagliatelle with mushrooms
Broccoli & Asparagus Pasta
Pasta with summer vegetables and herbs
Noodle, Shrimp and Ginger Salad
Pasta with lemon, basil and ricotta
Spaghetti with olives and capers sauce
Shrimp spaghetti
Broccoli pasta in cream cheese sauce
Fusilli with herbs and tomatoes
Ramen.
A source of information:
Wikipedia - http://ru.wikipedia.org/
Pasta - article from the Great Soviet Encyclopedia.
In Italian, the word “pasta” means, first of all, “dough”, but this name also unites various types of small dough products. Interestingly, the Italians say about the good man “una pasta d" uomo "- compare with the famous expression" made from another test. "By the way, another famous Italian gastronomic term," antipasti ", does not imply any kind of antagonism with respect to pasta - these are just snacks served “before the paste.” The fact is that, in accordance with Italian culinary etiquette, the first is usually not soup, but just pasta.
When ready, you can select 3 types of pasta:
Dry pasta - pasta made from durum flour and water
- Fresh pasta - pasta made from soft flour and eggs
- Full pasta - pasta, seasoned with filling, sauce
The shape and size of the paste is divided into:
Long pasta (bukatani, spaghetti, mafalda)
- Short paste (macheroni, fusilli, penne)
- Small pasta (Ditalini, Campanella)
- Figured paste (gemelli, radiator, farfalle)
- Pasta with filling (cannellone, ravioli)
And now for clarity and better memorization, we will look at all this in the pictures.
Almost all types of pasta are made from wheat flour with water. Sometimes eggs are also added (in Italian, these types of pasta are called “pasta all’uovo”). There is a colored paste, which in the preparation of added spinach, tomatoes or sepia (ink cuttlefish); in the latter case, an exotic “black paste” is obtained.
The secrets of cooking delicious pasta are simple:
1) do not digest in any way (cooking time is always “cottura” on the package). It is better to slightly under-cook it, bringing it to the state of "al dente" (literally - "per tooth") when it springs a little (especially if you plan to add hot sauce);
2) be sure to use the finished product with some suitable sauce (bolognese, pesto, “quattro formaggi” (“four cheeses”), alfredo, carbonara, etc.), and not with fries, chop or, God forbid, watering Ketchup or mayonnaise.
Do not forget: pasta - the body, sauce - the soul! Naturally, the sauce should fit the pasta, but there are no special rules here. The most general rule is: the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the grooved surface of some types of pasta (usually tubular) makes it possible to better hold the sauce, and small pieces of meat and vegetables are placed in the holes.
The main thing is to remember that they are preparing quite simply, and the pleasures of them are the sea! And if you are too lazy to spend 15 minutes on the sauce, at least season the paste with butter and sprinkle with grated parmesan.
Now it's time to talk about different types of pasta. First of all, we will discuss only the most famous and common types, because the immensity cannot be embraced - after all, there are several hundred of them! It should also be noted that in some areas of Italy, their names have remained, which differ from those generally accepted. In addition, almost every type of pasta is found in several variations, depending on the size. You can guess the size of the products if you pay attention to the last letters of the name: “oni” means more (thicker or longer) than ordinary ones; "Ini" - thinner or shorter.
Overview of pasta varieties
Long pasta (pasta lunga)
- Spaghetti ("spaghetti")- probably the most famous type of pasta, along with pizza which is a kind of business card of Italian cuisine. The name comes from the Italian "spago" - "twine, string”. These are long, rounded and thin products approximately 15-30 cm long. Some love them completely boiled and soft, others love them al dente. Among the most famous dishes are Spaghetti Napoli (Spaghetti in Naples) with tomato sauce, Spaghetti Bolognese (Spaghetti in Bologna) with tomato sauce and minced meat, Spaghetti Aglio e Olio - with hot olive oil and lightly roasted garlic in it, Spaghetti olio Carbonara. Thin spaghetti called spaghetti, they need to cook an average of two minutes less. Spaghetti (thick spaghetti), on the contrary, cook longer.
- Maccheroni - the very macaroni, which in Russian gave the name to this whole class of products. Theoretically, their length may be the same as that of spaghetti, although it is usually slightly shorter, but the main difference is that the pasta is tubular and hollow inside. For such products are good liquid sauces, which flow inside and soak the paste.
- Bucatini ("bukatini", from "bukato" - "leaky") - spaghetti-like tubular paste with a small hole in the center, passing along the entire length, a kind of straw. They look like spaghetti pierced with a needle.
- Vermicelli ("vermicelli") - the noodles familiar to all of us. In Italian, its name means "worms." As a rule, it is a little thinner and shorter than spaghetti. Vermicelloni are less common, they are slightly thicker than spegettini.
- Capellini ("Capellini") - long, rounded and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian "capellino" - "hair". An even more subtle version of the Capellini is the poetic name of “Capelli d’Angelo” - “the hair of angels”. Usually used with light, delicate sauces.
- Fettuccine (fettuccine, literally “ribbons) is flat and rather thick noodles about an inch wide and about 5 mm thick. Previously, it was done by hand, cutting sheets of dough. Many simple sauces based on cream, butter and / or cheese are suitable for fettuccine. In Italy, they are often served with a sauce of cheese and nuts.
- Tagliatelle ("tagliatelle") - fettuccine-like long, flat, but narrower "ribbon" paste. Especially prevalent in the region of Emilia-Romagna with its capital in Bologna. Tagliatelle's porous structure is ideal for thick sauces. They are often served with bolognese sauce and other meat components. A narrower version of tagliatelle is called a “bavette”. Another local type of tagliatelle is pizzoccheri ("pizza"), which are made not from wheat, but from buckwheat.
- Pappardelle ("papardelle") - in fact, these are large flat fettuccine with a width of 1.5 to 3 cm. Their name is very eloquent, because it comes from the Italian verb "pappare" - eagerly eat, devour.
- Linguine (linguini) - "linguine", they are also "lingine" and "linguine", literally - "reeds". This paste is as narrow and thin as spaghetti, but flat (“flattened”) like fettuccine. Most often served with pesto sauce or clams (in Italy this dish is called “linguine alle vongole”).
Short pasta (pasta corta)
- Penne (“penne”) is a popular cylindrical paste in the form of tubes up to 10 mm in diameter and 40 mm long, with oblique cuts along the edges. The name comes from the Italian "penna" - "feather." As a rule, penne is cooked to the state of “al dente”, and then served with sauces (for example, with pesto). Penne is also often added to salads and casseroles. Penne-like small smooth tubular paste without an oblique cut is called ziti ("ziti").
- Rigatoni ("rigatoni", from "rigato" - rifled, grooved) - a wide tubular paste with sufficiently thick walls and large holes, which easily include pieces of meat and vegetables. Thanks to the "grooves" on the surface of the rigatoni and the penne well hold any sauce. Rigatoni alla Fiorentina with Florentine meat sauce is popular in Italy. Like penne, rigatoni are great for baked dishes.
- Fusilli ("fusilli") - figured paste about 4 cm long in the form of a screw or spiral. It is often green (with the addition of spinach) and red (with the addition of tomatoes). Larger fusilli with a more twisted spiral are called "rotini". The spiral allows fusilli and rotini to better hold many types of sauces, they are easier to pick up pieces of meat or fish.
- Farfalle ("farfalle") - from the Italian "butterfly". They appeared in the 16th century in Lombardy and Emilia-Romagna and more likely resemble a bow tie or bow. There are also colored - with spinach or tomatoes. Most often they are served with bright tomato-based vegetable sauces. A larger version of farfalle is known as “farfallone”.
- Campanelle ("Campanella") - figure paste in the form of small bells or flowers. Campanella is usually served with thick sauces (cheese or meat). Sometimes they are called “gigli” (“lilies”).
- Conchiglie ("conquilly") - this is familiar to us all shells. Due to their shape, they also perfectly hold the sauce. Large conquillyas (“conquilioni”), as a rule, are filled with filling.
- Gemelli ("gemelli", literally "twins") - twisted into a spiral thin products, seemingly similar to the two twisted together harness.
- Lanterne ("Lantern") - products, in the form resembling vintage oil lamps.
- Orecchiette ("orekkete", "ears") - small dome-shaped products, resembling small ears. They often fill all kinds of soups.
Rotelle (“rotelle”, “wheels”, they are also “ruote”) - pasta in the form of wheels with knitting needles. Great for meat, fish and vegetable sauces, as hard pieces "cling" to the needles.
- Anellini ("Anellini") - miniature ringlets, which are usually added to soups and salads.
- Cavatappi ("Cavatappi") - spiral curls, shaped like a corkscrew. Strictly speaking, the word itself means "corkscrew." Any sauce fits these curls.
In addition to the short varieties mentioned above, there can be quite small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper kernels”) or asterisks (“stelline”), which are put into soups or salads, “alphabetical” pasta for small children, etc. Let's not forget about gnocchi ("gnocchi") - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. This is a cheap and very satisfying meal. In Tuscany, the so-called strozzapreti (“priests stranglers”) are popular - gnocchi with spinach and ricotta.
Filled pasta
Some known types of pasta are not used independently, but as a kind of dough for the filling. This paste is called pasta piena.
- Lasagne or lasagna (“lasagna”) is a special flat paste. Quite large thin and flat plates are used to prepare the eponymous "multi-storey" dish in various variants. Bechamel sauce, meat filling and parmesan cheese are widely used. Unlike most other types of pasta, lasagna is cooked in the oven (called pasta al forno).
Lasagne verde ("green lasagna"), made from dough with the addition of spinach, is a variant of lasagna. A narrower version of lasagna is called "lasagnets".
- Ravioli (“ravioli”) is a kind of small Italian dumplings with various fillings (meat, fish, cheese, vegetable and even chocolate) between two layers of thin dough. These “envelopes” are square, rectangular, round, or crescent-shaped (“mezzalune”). A circle or a square of dough with filling is folded in half, and the ends are held together. Then ravioli are boiled in salted water. Semicircular thin dough ravioli (usually stuffed with meat) in Piedmont is often called agnolotti ("anolotti", "priests' hats"). Ravioli and anjolotti are usually served with simple sauces based on tomatoes and basil, so that the sauce does not interrupt the taste and flavor of the filling. Their main difference from the usual dumplings is that the raw ingredients are practically not used as a filling.
- Tortellini ("tortellini") - small ringlets with stuffing (meat, ricotta cheese, vegetables - for example, spinach). They are served with cream sauce, and also in broth.
- Cannelloni ("cannelloni", "big pipes") are a kind of stuffed pancakes. Rectangular pasta plates are rolled up into tubes together with a filling - ricotta cheese, spinach or various types of meat. Then pour the cannelloni sauce — usually tomato or bechamel — and bake. Sometimes they are also called “manicotti” (“sleeves”).
- Cappelletti ("cappellet") - pasta in the form of small hats or caps, inside of which there may be a filling.
That's probably all about pasta.