Square flat pasta. Pasta classification, or types of pasta

The homeland of pasta is Italy. It is in this country that durum wheat is grown, from which the best pasta is made. According to official statistics, there are about thirty types of pasta. In Italy. But there are many more of them all over the world - more than three hundred. For various dishes in the Apennines, a huge amount of pasta of various shapes and sizes was invented. Before the start of industrial production, housewives made their own unleavened dough, which was rolled out and cut very thin. Then the blanks were dried and used as needed. Pasta can be stored for a very long time, since the dough contains only flour and water. The only condition is to avoid dampness. It is believed that Italians call all types of pasta in one word - “pasta”. Actually this is not true. The word “pasta” refers to only one type of pasta, namely pasta in the form of long tubes (more than 15 cm) with a cavity inside. In our country, this form of pasta was the only one for a long time, which is probably why it gave its name to all the shaped pasta that appeared later.

Variety of pasta

There is a Pasta Museum in Rome. Its exhibition features modern and ancient machines and devices for making the simplest and most bizarre pasta products. There you can also get acquainted with other types of pasta existing in the world and their names.

Currently, about 350 types of pasta are known, and their number is growing all the time, new forms and recipes are being invented. Pasta began to be made not only from wheat flour, but also from buckwheat, rice, rye, even starch and peas. They began to add to the dough spices and spices, they began to paint it in different colors. The shapes of pasta are also pleasing to the eye: the range is constantly updated with new variations, often dedicated to specific occasions. So, pasta appeared in the shape of the Eiffel Tower, car, letters of the alphabet different countries and so on.

Russian pasta

The production of pasta has long been established in all countries of the world. Unfortunately, not all pasta is created equal. In 2015, the famous Italian concern Barilla built its first plant in Russia. Now we have the opportunity to buy real Barilla pasta.

The types and quality of products from the famous manufacturer allow us to include new Italian dishes in our menu. Perfectly cooked pasta is al dente. It's easy to define. During cooking, you need to cut off or remove a piece of pasta from the boiling water, cut it and look at the cut. As soon as it turns out that the entire cut is colored the same, and there is no white area in the middle, then the pasta is ready. They should be immediately drained in a colander. All types of Barilla pasta are easy to cook al dente. Even if you keep them in water a little longer than necessary, they will not boil. Italian pasta does not need to be washed, since, unlike other brands of pasta made from soft wheat flour, it does not stick together.

As is known, all types Italian pasta made from durum flour. In our country, such wheat grows poorly. This explains the high price of Italian products, however, it is quite possible to use Makfa pasta for a regular side dish for cutlets or stew. The types of pasta from this manufacturer are less varied than those from Barilla, but their price is several times lower.

Differences between pasta

It would seem that pasta is just pasta: flour and water. Cook it and, without further ado, add any sauce or side dish. But pasta is the brainchild of a people known for its subtle, artistic taste and desire to invent something new and unusual. Plain spaghetti has long been crowded out by pasta on grocery store shelves. different types. Long, short, wide, narrow, round, curly, with seasonings, with fillings, from complex dough, with ready-made recipes and with bottles of sauces included with the packages - the choice is huge. Depending on the size and shape, pasta is used to prepare different dishes. They are added to soups, stews, casseroles, and salads. In addition, they are stuffed and served separately with special sauces.

Pasta differs in cooking time. The thinnest ones are Cappelli di Angelo. They cook for only 2-3 minutes, while regular ones take 8-9 minutes to cook.

The most common pasta is made from wheat. They are divided into two categories.

1. “A” - pasta of the highest quality. They are produced from durum wheat of the “durum” type. There are premium, first and second grades.

2. “B” - lower class pasta. They are further divided into two categories:

• made from whole grain wheat (there are premium and first grade);
• from wheat baking flour (there are premium and first grade).

This pasta is the least healthy, as it is made from flour made from pure grain, completely freed from all shells and the part containing germ cells.

How to choose the most suitable pasta

A huge amount of pasta (types and names with photos are presented in our article) can be confusing: which variety should you prefer? It doesn’t matter if you take the wrong ones for the next dinner or lunch - they can be stored for a long time and will not spoil.

When choosing a product, focus on the dish you are going to prepare. If you just want to boil it, feel free to use any. Absolutely all types of pasta are suitable as side dishes for meat, vegetables, fish and mushroom dishes. They are not combined only with cereals and potatoes.

Small pasta is purchased for soups. They are described in more detail below in the appropriate section. Large sheets of lasagne are ideal for casseroles, and pasta for stuffing. large sizes in the form of tubes and shells.

If you want to lose weight, choose any type of Italian pasta, as they are made from durum wheat, as well as buckwheat, rye noodles or pasta with vegetable additives.

Planning to eat pasta with sauce? Choose products of a shape that will hold it better - twisted, with grooves, rolled edges. Ideal for this case would be penne, rigatoni, ziti, fusilli, riota and others.

For salads, small pasta with a stable shape - ditalini, anellini - are best suited.

It’s quite easy to determine the best pasta - if the pack weighs decently and its size is quite small, it means that you have the best quality and most delicious products, but you shouldn’t always buy the same type. You can create new dishes using the same recipe, changing only the shape of the pasta. Italian chefs say: “There are as many types of pasta as there are dishes, even if the same ingredients are used.”

Paste

Classic Italian pasta is called pasta. Translated from Greek (and the tradition of making pasta originated on the Balkan Peninsula), the word “pasta” means wheat flour mixed with sauce. There are different types of pasta for pasta. These are usually long and straight pasta - capellini, vermicelli, spaghetti (thin, round in cross-section), linguine, fettuccine (flat, up to 1 cm wide).

In Italy, it is customary to cook food not only with dry types of pasta. You can still buy fresh ones there. As a rule, it is sold in small specialized cafe stores, where the owners themselves make the dough and cut it into paste. It is not dried, but cooked fresh. Ravioli is prepared from this paste - very small square-shaped dumplings with with different fillings, for example from soft cheese Ricotta, spinach and pine nuts. Ravioli is placed in soups and broths, and also boiled in salted water and eaten with various sauces.

Egg pasta

With the advent of new technologies for kneading dough and preserving food, eggs began to be added to pasta. Egg pasta is yellowish in color. Their shelf life is not as long as regular ones (only one year), but they are much tastier. Egg pasta is made from soft wheat flour, but it still does not boil in water - the protein gives the dough strength and elasticity. These types of pasta are ideal for casseroles. Pasta with eggs takes a little longer to cook than regular pasta. When dry, they are more fragile, so they should be stored in hard boxes.

Pasta for main courses

Large pasta in the form of hollow tubes (cannellone, manicotte) and shells (conciglione) are usually used for stuffing. To prepare the dish, you first need to make minced meat. It can be anything, since pasta goes well with all foods. After the minced meat is made, boil the pasta for 2-3 minutes until the fragility disappears. Then they are filled with minced meat and placed in a saucepan greased with oil. You can pour sauce on top and sprinkle with cheese. Baking time is about 10 minutes, since all products, with the exception of pasta, are already ready to eat. You want the cheese to melt and the pasta to soften.

Pasta for soups

You can make any soups with pasta. In Italy they love sweets milk soup. For it, milk and water are boiled, sugar and salt, a little nutmeg and cinnamon are added to taste. Fine paste is thrown into boiling milk. Those types of pasta are suitable for this (photos are presented in the article), the names of which end in -ini, which means “small”. As soon as the milk boils, add the paste to it, bring it to a boil and turn it off. Leave covered for 5 minutes to swell. After this time, pour into plates.

Small vermicelli is placed in meat, mushroom and vegetable soups, as well as in seafood soups.

Stuffed pasta

Stuffed pasta is very popular in Italy. These types of pasta and their names are presented below. They are united by a common name - complete paste.

These include angolotti - these are products in the shape of a crescent. They are very reminiscent of our dumplings, only miniature. Spinach, meat, cottage cheese, and ricotta are used as fillings. Often the minced meat is mixed. Angolotti is eaten with different sauces and butter. Instead of salt, sprinkle with grated Parmesan.

Ravioli is pasta in the form of squares filled with any minced meat. Sometimes minced meat is replaced with whole pieces of cheese, meat or fish. Meat and fish are pre-boiled, since the dough is cooked for only 5 minutes, and meat and fish longer. Ravioli is eaten separately and also added to soups a few minutes before it is ready.

Tortellini are most similar to dumplings. These are small dumplings, the ends of which are connected in the same way as is done when making dumplings.

Gnocchi is shaped like a nut, and in execution - dumplings or lazy dumplings. Spinach, cheese, semolina or mashed potatoes. Stir until a homogeneous mass is obtained, roll into a sausage and cut into pieces 1 cm thick. If the dough does not hold its shape, add eggs to it. Gnocchi is boiled in salted water and served as a side dish for meat or vegetable dishes.

Tortellini, ravioli and angolotti are very small in size - up to 3 cm, but are very easy to make. It’s been a long time since anyone sits at a table and sculpts small figures for hours. There are special metal molds like our dumpling makers. The molds are cut with holes in the shape of ravioli, tortellini or angolotti. The dough is rolled out into a layer and transferred to a mold dusted with flour. Place the filling in the places under which the holes are located. Roll out the second layer of dough and cover the first one. Lightly slam with your hands and then roll into shape with a rolling pin. Ready-made ravioli, tortellini and angolotti fall through the holes onto the table. All that remains is to collect them and put them in boiling water.

Pasta made from rye flour

Wheat pasta is very tasty and high in calories, so it is not always recommended for those who are concerned about the problem of excess weight. Those who want to lose weight can be suggested to switch to whole grain pasta rye flour. The types of pasta made from it are not very diverse. As a rule, these are simple forms - long noodles, vermicelli, horns. Their taste is not as neutral as regular ones. Rye pasta requires spicy and seasoned sauces.

Buckwheat pasta

For those following a gluten-free diet, we can recommend buckwheat pasta. They have a grayish color and taste a little like buckwheat porridge. For them, unripe buckwheat is used, which is not roasted in ovens. Buckwheat noodles can be boiled in milk. This is very useful dietary dish. You need to boil the milk, add a little salt and put noodles in it. A handful of noodles is enough for one bowl of soup. When serving, place a little butter on the plate.

Rice flour pasta

Pasta made from rice flour is very popular in Asian countries. Only a few types of rice pasta are sold in Russian stores - spaghetti and shells. They are gluten-free, cook very quickly and go well with a wide variety of foods. Rice shells are recommended for fish soups. They need to be thrown into a pan with ready-made boiling soup, allowed to simmer for 2 minutes and immediately poured into plates.

Rice spaghetti is cooked in boiling salted water for no longer than 4 minutes, then the water is drained and the spaghetti is washed with hot boiled water.

From starch

For supporters of a gluten-free diet who are interested in what types of pasta are available without this allergenic protein, we can tell you that funchose starch noodles hold the palm here. It is made from peas, corn or potato starch. Most often made from corn. Funchoza comes in only one type - these are long, thin, glassy threads. They are wrapped in a voluminous sheaf, which is not broken or divided, but is poured with boiling water with dissolved in it soy sauce, stand for 10 minutes, then drain the water. Funchose is very good with seafood, vegetables and dark meats.

Colored pasta

Many people like multi-colored pasta, which is produced in a large assortment by the Barilla brand. The dough is colored exclusively with natural pigments. Black color comes from cuttlefish ink, different shades of red come from beets, tomatoes, pumpkins, carrots, and green comes from spinach juice. Colored pasta tastes no different from regular pasta, but it has a richer microbiological composition and is therefore much healthier.

Such products are sold separately, without mixing, often in rolled rings like nests. Each "nest" has its own color. You can cook only identical nests, or you can mix them in any combination.

Small colored pasta is often sold as a mix of differently colored products of the same shape.

For medicinal purposes

In case of kidney failure, cholelithiasis, heart failure, vitamin deficiency, problems with the gastrointestinal tract, and to prevent osteoporosis, nutritionists recommend eating pasta with special additives.

Thus, there are pastas enriched with calcium, vitamins, containing bran, dietary supplements from plant materials (grape skins, pumpkin, sorrel, tomato pulp, apples, carrots, etc.) and other useful components. They are quite expensive, but they differ not only beneficial properties, but also excellent taste. They can be successfully used in the most different dishes- with sauces, in soups, in casseroles, as side dishes, and so on. The range of such pasta is still small, but it is constantly expanding.

For weight loss

Fashion for Italian cuisine inspired food industry develop new types of pasta - from whole grains. They give a feeling of fullness after just a few tablespoons, and a new need for food does not arise for a long time. This is due to the fact that the substances present in wheat germ contribute to better digestibility of proteins and carbohydrates of this cereal and do not settle on internal organs in the form of fatty deposits. To get the most benefits, it is recommended to eat them with non-starchy vegetables and leafy green salads.

Whole grain pasta has a short shelf life of only three months, but if the product is vacuum-packed, this period doubles.

Like other pasta products, whole grain pasta is divided into the same types - long, short, for baking, for soups and curly. Short ones can be thread-like (vermicelli), tubular (feathers and horns), ribbon-like (noodles) and voluminous with complex configurations (shells, spirals, rings, etc.).

Sometimes in the articles in the “Lunch” section there are unfamiliar words or terms that I would like to know more about. To make life a little easier for our inquisitive readers, we are starting to compile a dictionary of culinary terms. We will make links to it in the future.

In the part called “Pasta” we will start with the classification of pasta. We will gradually supplement the section with other terminology relating to this Italian culinary phenomenon.

Pasta group A - products made from durum wheat flour of the highest, first and second grades according to the classification of the current GOST R 518650-2002.

The surface of products from group “A” is smooth, golden or amber in color. The edge of the products is “vitreous”. The presence of small dark specks and dots on the surface of the pasta is not a defect. This is a distinctive feature of the variety, which is due to the specifics of grinding flour from durum wheat.

Alphabet (in Italian Alphabets) - pasta in the shape of small letters of the alphabet. One of the most favorite children's pasta. Most often used in soups.

Angelotti (or agnolotti, in Italian Agnolotti) - small crescent-shaped pasta, they are stuffed with various fillings (meat, ricotta, spinach, cheese). Similar to Ukrainian dumplings.

Anelli (in Italian Anelli) - miniature rings for soups.

Apulian ears - ear-shaped pasta, originally from Puglia.

Pasta group B - products made from soft glassy wheat flour of the highest and first grade according to the classification of the current GOST R 518650-2002. As a rule, they are prepared quickly. If cooked for too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface and a whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is prohibited to make pasta from such flour.

Bavette (in Italian Bavette) - similar to flattened spaghetti, native to Liguria (a region of Italy). There still traditional dish is bavette with classic Genoese pesto sauce.

Bigoli - paste in the form of long hollow tubes. The dish originates from Veneto. (Terre dei Trabocchi)

Bucatini - thick Italian spaghetti with a hole running through the center of the product. The name comes from the Italian "buco", meaning "hole", and "bucato" meaning "pierced".

Bucatini is common throughout the province of Lazio, especially in Rome. This spaghetti is made from durum wheat. Their length is 25-30 centimeters and their width is 3 millimeters.

Pasta group IN - products made from premium and first grade wheat baking flour according to the classification of the current GOST R 518650-2002. In some countries, they believe that such flour is not suitable for pasta. The quality of group B products is manifested during cooking, affecting the “fragile” forms: they swell and break. They belong to economy class products and are cheaper than products from group A.

Vermicelli (in Italian Vermicelli; from verme - "worm") - long, round pasta (1.4-1.8 millimeters), thinner than spaghetti but thicker than capellini. In Italian their name means “little worms.” Consumed hot, sometimes cold.

Garganelli - pasta with added eggs. The dish comes from Bologna.

Gemelli - thin spirals or strands with hollow ends.

Girandole (in Italian Girandole) - these pasta got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape (unlike fusillini, require less cooking time).

Ditalini (in Italian Ditalini) are small, very short tubes; in Italian their name means “thimble”. Serve hot in soups or cold in pasta salads.

Ziti (in Italian Ziti) - arched tubes, but wider and longer than horns(elbow macaroni). There is also a short version called cut ziti. Served baked, in pasta salads and with thick sauces.

Cavatelli Pugliesi - paste in the form of small shells. The dish originates from Puglia. (Terre dei Trabocchi).

Caserecce - a traditional Italian type of pasta, shaped like narrow, curled short tubes of a delicate bronze hue. The best option Serving is considered to be a combination of casarecce with thick meat sauce.

Campanella - literally translated as “bells”. Sometimes this paste is called "gigli" ("lilies"). Campanelle goes well with thick sauces: cheese, meat, cream.

Cannelloni (in Italian Cannelloni - “large reed”) - large, long tubes with a diameter of up to 30 millimeters and a length of up to 100 millimeters, slightly less than manicotti. This is one of the first types of pasta invented by people. Since ancient times, they have been prepared from dough mixed with water from ground grains and salt. The dough was rolled out and cut into rectangles. Then they put the filling on them, rolled them into a tube and boiled them.

Capelletti - small stuffed products in the shape of a hat.

Capellini (in Italian Capellini) - long, round and very thin pasta. The name comes from the north of Central Italy, translated as “hairs”, “thin hair” (1.2-1.4 millimeters). Sometimes they are also called “angel hair”. Capellini is made from wholemeal wheat flour. Despite its small thickness, capellini does not become soft when cooked.

Only consumed hot. Served with light sauces, broths, or simply mixed with olive oil and boiled vegetables.

Conchiglie (in Italian Conchiglie, “clam shell”) - shells with a long and narrow cavity. They vary in size; there are smooth (lische) and grooved (rigate). Suitable for filling with filling.

Conchiglieni - the same as conchiglie, only bigger.

Concigliette - the same as conchiglie, only smaller.

Lasagna (in Italian Lasagne) - rectangular baking sheets. They can have straight or wavy edges. A casserole using these products is called exactly the same.

Lasagne sheets are alternated with the filling and baked in the oven for about 20 minutes. Unlike other types of dough, it does not need to be pre-cooked. Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese.

Linguini (linguine or linguine, in Italian Linguine) - long, flat and narrow pasta, slightly longer than spaghetti. Their name is translated from Italian as “little tongues.” Large enough to serve with thick sauces such as marinara sauce.

Mackeroni (in Italian Maccheroni) - pasta in the form of small thin tubes, slightly bent.

Maccheroncini (in Italian Maccheroncini) is one of the long types of pasta, reminiscent of thick spaghetti, hollow inside.

Manicotti (in Italian Manicotti) are longer and wider than penne, and can be grooved. This is also the name of the dish itself when this particular pasta is used, as in the case of lasagna. Usually these products are stuffed.

Mafaldine (in Italian Mafaldine) or mafalde is a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called “rich fettuccielle.” The Neapolitans invented them especially for Princess Mafalda of Savoy and subsequently christened them “Reginette” (literally “royal princess”) or “Mafaldina” in her honor.

Gnocchi (in Italian Gnocchi) - translated from Italian as “small dumplings”, usually made from dough with cheese, semolina, potatoes or spinach.

Orecchiete - small items in the shape of ears.

Orzo (in Italian Orzo, “pearl barley”) is pasta that is similar in size and shape to rice or pearl barley.

Pappardelle (in Italian Pappardelle) - are long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick creamy or meat sauces.

Penne (in Italian penne, feathers) - pasta, their diagonal cut resembles a fountain pen, which is why they got their name. Relatives tortiglioni, but smaller in size - up to four centimeters long. There are also: Rigate (ribbed), Lisce (smooth), Piccole (small). Sometimes they are also called mostaccioli. Served in soups, as well as baked and with any sauces.

Pechutelle (in Italian Perciatelli) - long, thin and straight hollow pasta, thicker than spaghetti.

Pipe rigate (snails) (in Italian Pipe rigate) - pasta, sometimes called "snails". They resemble tubes in shape, twisted in a semicircle so that the sauce is kept inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north central Italy.

Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Ravioli are square-shaped and come with different fillings (either very finely ground or cut into small pieces). Serve baked, boiled as a separate dish or in soup.

Radiators (in Italian Radiatore) - pasta with grooves and grooves resembling a radiator.

Rigatoni (in Italian Rigatoni) - short tubes (about four centimeters), wider than penne, but also with grooves. By the way, grooves on the sides are needed because thick, creamy sauces are well retained in them.

Horns (in Italian Elbow macaroni) are curved hollow cones that are traditionally used to make macaroni cheese.

Ruot (in Italian Ruote) - pasta in the shape of cart wheels.

All types Italian pastas are made from unleavened dough and are cooked in liquid (water or broth), which is how they differ from other types flour products. At the same time, there is a strict classification according to the type of preparation and composition of the dough. Dry pasta (pasta secca) is made, as a rule, from the simplest dough: semolina flour (coarsely ground durum wheat - semolo di grano duro) is kneaded with water (not an ounce of salt!) mechanically, since it is almost impossible to do this manually. Also, various products are mechanically formed from the dough, which, after drying, can be stored for many months and even years.

Dry pasta, in turn, is divided into long (lunga, for example spaghetti), short (corta or tagliata, for example penne), small products (pastina or minestrina), intended for seasoning soups and broths (for example, stars (stelle)).

Dry pasta is most typical of Southern Italy, where once upon a time “pasta” hung on special stands was dried sea ​​breeze. Raw or fresh pasta (pasta fresca), often called “egg” (pasta all"uovo), is made from soft wheat flour with the addition of eggs or egg powder. The dough is kneaded (can be done by hand), and then also by hand (or using simple devices) are formed to be cooked immediately or frozen. Most often, this type includes filled pasta - such as dumplings (pasta ripiena), such as ravioli or tortellini. Raw pasta more typical for Northern Italy.

Nowadays, there are dozens of types of pasta, many of which are only suitable for a certain sauce or dish. Often recipes contain unfamiliar names for pasta, and you want to know what they really look like and what they are eaten with. This is why we have selected and described the 30 most popular types of pasta. If you come across an unfamiliar type of noodles or hollow pasta, look at our table; any pasta from the same category can replace it.

Long straight pasta

Capellini (capellini) makarka

Long, round and very thin. They are sometimes also called "angel hair". Only consumed hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.

Vermicelli (vermicelli)
Long, round, thinner than spaghetti. In Italian their name means "little worms". Consumed hot, sometimes cold. Served with light sauces or broken and mixed with vegetable salads.

Linguine (linguine)
Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “small tongues.” Consumed hot, sometimes cold. Large enough to serve with thick sauces such as marinara sauce.

Spaghetti (spaghetti)
The most popular pasta in the world: long, round, of medium thickness. Their name translates as “small ropes.” Only served hot. Used with tomato sauces or in casseroles.

Fettuccine
Long, flat ribbons and wider than linguine, but can be substituted for linguine in all recipes. Only served hot. Used with thick sauces, especially good with creamy sauces.

Lasagna (lasagna)
Long and very wide, can be with straight edges or curly. A casserole using them is called exactly the same. Only served hot. They are placed in a mold in layers, coating each layer with thick tomato or cream sauce, and baked.

Curly and twisty macarons

Rotini (spirals)
Very short spirals that look like springs made from spaghetti. Served hot or cold. Used with very thick chunky sauces or in pasta salads.

Fusille (fusilli)
Longer than rotini, also curled. In Italian their name means "little wheels". There are different types: short and thick, short and thin, long and thin. Served hot or cold. There are so many uses: with almost all sauces, in soups or in pasta salad.

Pappardelle ( egg noodles)
Wide long noodles. One of the few traditional types of Tuscany. They can be bought fresh (then they are cooked for just a couple of minutes) or dry. Served hot, in baked dishes, with thick sauces.

Tagliatelle (tagliatelle - egg noodles)
Same width as fettuccine or linguine, but not as flat. Classic Emilia-Romagna pasta. Served hot. Used in casseroles and soups.

Hollow pasta

Ditalini (ditalini)
Small, very short tubes, their name means “thimble” in Italian. Served hot or cold. Used in soups or pasta salads.

Elbow macaroni (horns)
Curved, hollow cones that are traditionally used to make macaroni cheese. Served hot or cold. Used in baked dishes or in pasta salads.

Perciatelli (pechutelle)
Long, thin, straight tubes, thicker than spaghetti. Served hot. Use them instead of spaghetti with ragu sauce, other meat sauces and baked eggplant.

Ziti
Arched tubes, but wider and longer than elbow macaroni. There is also a short version called cut ziti. Served hot or cold. Used baked, in pasta salads, with thick sauces.

Penne (penne)
Straight, medium-length tubes, often with lateral grooves. They are also sometimes called mostaccioli. Their diagonal cut resembles a fountain pen, which is why they get their name. Served hot. Used in soups, baked, with any sauces.

Rigatoni (rigatoni)
Long, short tubes, wider than penne, but also with grooves. Used with various sauces: thick creamy sauces are well retained in the grooves on the sides.

Cannelloni (cannelloni)
Large, long tubes, like manicotti, but larger; translated from Italian - “large reed”. Serve hot. They are usually stuffed meat fillings and baked with sauce.

Manicotti (manicotti)
Longer and wider than penne, they can be grooved. Manicotti is also the name of the dish itself when this particular pasta is used, as in the case of lasagna. Consumed hot. Served stuffed with meat or cheese fillings.

Other shapes of pasta

Alphabets (alphabet)
In the shape of small letters of the alphabet, one of the most favorite children's pasta. Serve hot. Used in soups.

Аnelli (anelli)
Small rings. Serve hot. Used in soups.

Farfalle (Bow Tie Pasta, bows)
Square pieces of paste gathered in the center to form a bow; their name is translated from Italian as “butterflies”. Serve hot. Used in soups with cereals, such as buckwheat, and in other dishes.

Conchiglie
Shells with a long and narrow cavity. In Italian, their name means "clam shell." They come in different sizes. Serve hot or cold. Used in soups, baked and added to pasta salads.

Conchiglioni
They look like ordinary shells (conchiglie), but are noticeably larger. They are served in different ways, very impressively, hot. You can stuff it (try, for example, a mixture of ricotta, pine nuts and spinach).

Orzo (orzo)
Both in size and shape they resemble rice, translated from Italian as “barley”. Served hot. They are used as a side dish, in soups, and in vegetable salads.

Radiator
With grooves and grooves, like a radiator. Served hot, but can also be enjoyed cold. Good with thick creamy sauces, soups and salads, including fruit ones.

Ruote
In the shape of cart wheels. Served hot. Used in soups, goulash, salads and thick sauces.

Pasta colorata (colored pasta)
Many of the pastas listed above come in other bright colors. They are made with the addition food coloring. Among food additives popular eggs (egg pasta, or pasta all "uovo), spinach (green pasta, or pasta verde), tomatoes, beets (purple pasta, or pasta viola), carrots (red pasta, or pasta rossa), winter squash (orange pasta , or pasta arancione), squid ink (black pasta, or pasta pega), truffles (truffle pasta, or pasta al tartufo) and chili Served hot or cold. Depends on the form.

Pasta is usually made from dough mixed with wheat flour and water. However, sometimes rice flour, buckwheat or starch are used in their preparation. Typically, pasta refers to dried products that subsequently require cooking. It is not known exactly who first came up with the idea of ​​drying the dough, thus preserving it for a long time. Various versions lead to Egypt, Greece, China, and some sources refer to Etruscan times, but the facts in their favor are not very convincing.

In order to classify varieties of pasta, there are standards in Russia. In accordance with them, based on the varieties of flour and wheat, pasta is divided into groups (A, B, C) and varieties (highest, first, second). Moreover, for group A, durum is used - durum wheat, and for the rest - soft. Such pasta has a lower glycemic index. For some countries, in particular Italy and, accordingly, Italian pasta, it is typical to use only durum wheat.

Pasta can be divided into tubular (pasta itself) and whole (spaghetti, fettuccine). Depending on the cooking method, you can distinguish between dry and fresh products (gnocchi, noodles and homemade pasta). The many shapes and sizes of pasta can be divided into five volumetric groups. These are long products, short ones, curly ones (shells, bows, horns), small ones (mainly for soups, for example, noodles) and pasta intended for baking.

"Family" of long pasta

The most famous long pasta is spaghetti. Their length is on average 25 cm, although initially they reached half a meter, and their thickness is about 2 mm (thinner ones are spaghettini, thicker ones are spaghettoni). Naples (Italy) is considered their homeland, and in the city of Pontedassio there is a museum dedicated to these “pieces of twine”, with which Antonio Viviani compared them when he gave them the name spaghetti. Interestingly, a special fork was invented for this type of pasta in 1700.

Long, thin, round-shaped pasta is called capellini. There are also more poetic names - “Hair of Venus” or “Hair of an Angel”. Another variety of thin pasta is vermicelli. Its name comes from the Italian word “verme,” which means “worm,” but vermicelli did not receive this name right away. In the 14th century, in different cities of Italy they were called differently: orati, minutelli, fermentini, pancardelle.

There are several types of pasta, which appear as thin flat strips, differing in recipe and width. Tagliatelle is about 5 mm wide, fettuccine is about 7 mm wide. There are also Linguine, Bucatini, Pappardelle (egg noodles), Bavette and Mafaldine.

Short pasta

Rotini looks like spaghetti spirals. Longer, but just like rotini. twisted into spirals - fusille. Cellentani are also spiral-shaped tubes. Maccheroni are slightly bent small tubes.

Penne pasta comes in both smooth and ribbed varieties. Externally they look like a hollow tube with oblique cuts. Pipe rigate are tubes twisted in a semicircle. Their shape allows liquid to be retained inside, so they are used in combination with a wide variety of sauces.

Cannelloni, translated from Italian, means “large reed” and are large, long tubes. Pasta dishes are sometimes named after the type of pasta used in it. For example, manicotti is similar to cannelloni, but smaller. The dish prepared from this pasta has its own name - manicotti. The same can be said about a dish called lasagna, which is based on baking sheets.

For soups, small pasta is used, for example, Anelli (rings), Stelline (stars), Filini (short threads). Children's favorite letters are letters of the alphabet. Sometimes only by preparing soup with letters can you “persuad” a child to eat it.

Pasta with a “figure”

This group of pasta includes all products that have interesting shapes, for which they received beautiful names. Caserecce are pasta horns, farfalle are butterflies, farfallini are small butterflies, and campanelle are bells.
Pasta shells or conchiglie are suitable for stuffing. The same shells, but of a smaller size, will be called concigliette, and larger ones - conciglione. The frilled pasta shells are called gnocchi.

Sophia Loren is a famous pasta fan

Sophia Loren was 72 years old when she risked posing nude for the Pirelli calendar, although she is famous as a pasta fan. However, among Russian women it is still believed that pasta makes you fat. In fact, their benefits or harm depend on how you choose pasta. Here are some rules.

When choosing Russian pasta, you need to make sure that it is made in accordance with GOST and belongs to group A. The composition indicated on the package must contain water and flour. You shouldn’t pay attention to what is sold “by weight”. The right pasta can only be found in packages.

Externally, the pasta should be smooth and have a moderate golden color. The package should not contain “flour” or fragments of pasta. They should bend easily and break with difficulty. When cooked, high-quality pasta is distinguished by the absence of coloration of water and change in shape. They don't stick together.

Pasta is a wonderful product: tasty, inexpensive, easy and quick to prepare. It’s no wonder that pasta dishes are so popular among people in all countries. In Japan, long pasta always accompanies the New Year, being a symbol of longevity.

Watch your figure - eat pasta! It sounds paradoxical. But nutritionists have proven that products made from durum wheat not only do not harm the figure, but also help keep it slim.

This article is intended for persons over 18 years of age

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It is difficult to say exactly when and where pasta first appeared. We can only assume that this happened soon after man began to grow wheat. And the dough just dried out in the sun. Scientists suggest that the birthplace of pasta could be China (and not Italy at all). This product became widespread thanks to geographical discoveries. People needed a product that was nutritious, tasty, and did not require special storage conditions. Pasta products fully met these requirements. In Russia, pasta gained popularity much later than in the East or Europe. Today, Russians occupy 14th place in the world in terms of consumption of these products.

Types of pasta

So, pasta is a product made from flour and water. Flour can be of different types and varieties. The type of pasta will depend on this: wheat, buckwheat, rice, corn, barley. Some species may have colors, which children especially like. The orange color comes from carrot juice, the green color comes from spinach, and the black color comes from cuttlefish juice. As you can see, all dyes are natural and safe for human health. Therefore, such pasta can be safely given to even the smallest lovers of this product.

Today, store shelves are literally littered with various types pasta.

Conventionally, they can be divided into the following categories:

1. The pasta is long.
2. Short pasta.
3. Curly pasta.
4. Pasta for baking.
5. The pasta is small.
6. Stuffed pasta.

Let's look at each type.

Long pasta

So, the most popular type is long pasta (including spaghetti). This type also includes capellini, vermicelli, spaghettini, and bucatini. Flat pasta: bavette, fettuccine, tagliatelle, linguine, pappardelle, mafaldine. Translated, their names mean “worms” or “ropes.” They are 25 cm in length, but the thickness can vary: from 1 mm to 5 mm. Initially the length was 50 cm, but now it has been reduced for ease of preparation. But if you wish, you can also find very long pasta (up to 1 m) on store shelves or on the Internet. Long pasta also includes noodles. It can be wide, narrow, with straight or wavy edges. But the thickness of the noodles should not exceed 2 mm.

Short pasta

These include fusilli, girandole, penne, cavatappi, pipe, tortiglione, maccheroni. These are the spirals, feathers, tubes, and horns that are familiar to us. Due to its shape, this type of pasta is ideal for serving with various sauces. The sauce will penetrate inside the tubes, fill them with its taste and aroma, and give you unforgettable moments of gastronomic pleasure.

Figured pasta

This type of product is replete with variety: butterflies, springs, shells, snails, cars. Pairs well with cheese, especially Parmesan, spicy sauces, vegetables. Can be consumed both hot and cold.

Pasta for baking

These products will surprise you with their size. They are large hollow tubes or giant shells. These include cannelloni, manicotti, conciglione, conchiglie, lumaconi, lasagna. When preparing this type of pasta, everything will depend on the flight of the housewife’s imagination: tubes and shells can be stuffed with minced meat, chicken, mushrooms, cottage cheese, and vegetables. And every time the dish will play with new notes of taste. After the products are filled and placed in a baking dish, they should be poured with sauce (bechamel or any other), sprinkled with cheese and placed in the oven until fully cooked. Lasagna sheets (rectangular flat shape) are alternated with the filling and coated with sauce. Ready dish got its name from the base - a special type of pasta.

Small pasta

Convenient for making soups, they cook quickly, but do not become soggy, and keep their shape. These include products in the form of letters of the alphabet, short threads (cobwebs), rings, and stars. They will help you out if suddenly one of the household members suddenly gets hungry or guests come for an unexpected visit. Cooking such pasta will not take you more than 3 minutes.

Stuffed pasta

These include ravioli, tortellini, and gnocchi. The filling can be very varied: from minced meat(and then the dish will remind us of traditional dumplings, only with pasta dough) to vegetables (the dish can easily be classified as vegetarian cuisine). The filling can also be cheese, chicken, ham, fruits and berries.

Types of pasta

The type of pasta tells us about the type of flour from which it is made.

The following groups are distinguished:

• Pasta group A. These are the most useful products made from durum wheat. They don’t get overcooked, hold their shape perfectly, and don’t require washing or adding a huge amount of oil. After cooking, it is enough to just throw such pasta in a colander and let the excess liquid drain. Then add a few drops olive oil. That's it, a delicious and healthy dinner for the whole family is ready! In addition, products in this group contribute to the excellent functioning of the body: they increase resistance to stress, fight signs of aging, eliminate headaches, improve sleep, and remove toxins from the body.
• Group B pasta. Made from first and highest grade glassy wheat.
• Group B pasta. Made from regular bread flour, which is not very suitable for pasta. In some countries it is prohibited to produce pasta of this group. The quality of such products leaves much to be desired: they become overcooked, swell, do not hold their shape, and break. Externally, you can distinguish them already on the store counter: they have a whitish or bright yellow color, their surface is not smooth, like their more expensive counterparts, but rough. Such pasta costs an order of magnitude cheaper and belongs to the economy class segment.

1. Pay attention to the composition. High-quality products will contain only 2 ingredients: water and flour. If you want to purchase colored pasta, the natural dye will be indicated on the package.
2. Find information about the flour used to make this pasta. Ideally, it should be durum wheat flour. The package will say: first class, group A, durum wheat.
3. Consider if the pack is transparent, appearance pasta They should be of a dim golden-yellowish hue, with dark inclusions (the result of grain processing), and a smooth surface. There should be no debris at the bottom of the pack!
4. Good pasta doesn't come cheap. Products made from durum wheat will always cost more than their colleagues from groups B and C. But even here, act prudently, do not buy insanely expensive pasta from France and Germany, do not overpay for trademark and impressive packaging.
5. Strength test at home. High-quality spaghetti is elastic; it bends easily, but does not break. Products made from soft flours are brittle and will crumble while still in the pack. The right pasta will not boil, lose its shape, or stick together. Even when cooked, the paste will retain its pleasant amber color, and the water will become slightly cloudy after cooking. If cooked pasta tastes bitter, it means that the storage conditions of the flour from which it was made were violated. The fats contained in it have already gone rancid.

Before purchasing pasta, pay attention to the production date. The average shelf life of such a product is 3 years. Coloring shortens this period; colored pasta can be stored for 2 years. Egg pasta is the most perishable: it should be consumed within a year after the production date. Look where the production date is printed: on the pack itself or on a special sticker. An unscrupulous manufacturer may change the shelf life of products. Ideally, the date is stamped directly on the package.