Small pasta like rice. Is pasta pasta or sauce? Why is pasta a paste? Fine paste for soups

So, before us she is the true queen of Italian cuisine!

Italy and pasta are practically synonymous. We say one thing, we mean another. There is probably no other concept so inextricably linked with this country. Pasta - how much this word contains for the Italian heart! In this article I tried to collect all the information about this amazing gastronomic and cultural phenomenon. Where did it come from, what types are there, how to choose the right one, how to cook it, how to eat it. In general, everything, everything, everything!

From this article you will learn:

History of pasta

There is a legend according to which the most important dish of Italian cuisine was actually invented... in China. More than 4,000 years ago, the first noodles appeared in China. It is said that supposedly in the 13th century, the famous traveler Marco Polo went east and brought with him a recipe for a new amazing dish to the Apennines. This is how pasta appeared in Italy: each region (at that time they were still independent states) over time invented its own forms of pasta.

In fact, this legend was invented in 1938 by the American magazine Macaroni Journal (published by the Association of American Industrialists with the goal of introducing pasta into the American diet). This cute story was invented to make the pasta seem more “international”, and thus lobby for the cultivation of durum wheat in America. In 1938 in Hollywood there was even a film on this topic “ The Adventures of Marco Polo", telling this romanticized story.

How did it really happen?
The story about Marco Polo was later refuted by many historians and scientists.
Scholars now agree that the concept of pasta was invented simultaneously and independently in both the West and the East. The word “pasta” itself comes from Latin, and literally means “kneaded dough.”

In Etruscan burials in the territory of modern Lazio and Tuscany, dating from the 10th-6th centuries. BC. tools for making pasta were found. There are also numerous references to the consumption of sheets of dried dough (laganum) in Magna Graecia. Mention of pasta in Italy is also found in the works of the Greek poet Aristophanes, the Arab geographer Muhammad al-Idrisi, the philosopher Jacopone di Todi and others. These records date back much earlier than 1295, when Marco Polo returned from his journey to China, confirming the invention and consumption of pasta centuries before Marco Polo was born.

During the Renaissance, rich Florentines ate pasta with sugar and expensive spices, while the poor had to make do with pasta with garlic, cheese, vegetables, or no spices at all. At that time, pasta was only homemade, fresh.

In the 13th century, dry pasta first appeared in Italy. People have figured out that if you dry fresh pasta in the sun, it can be stored much longer, and its taste practically does not change as a result. Soon factories producing dry pasta (pasta asciutta) sprang up all over the country.

What is Italian pasta made from?

The paste is made from two ingredients: flour and water.
The quality of the final product depends on their initial quality and production method. In Italy, the law allows the production and sale of pasta only from durum wheat (“semola di grano duro”).

Probably each of us remembers Soviet gray pasta, which became loose and sticky when cooked. Why were they so tasteless? Here's why: they were made from low-grade flour, which is characterized by a high starch content and a high glycemic index. There is nothing useful about them.

Today, similar products are also sold in Russia; they are labeled “category B” or “category B” on their packaging. Don’t buy them; if you really want to support the domestic manufacturer, buy “category A”.

How to choose the right pasta

Manufacturer's warranty. The products of these brands are time-tested and respected in Italy. Well-known brands producing high-quality Italian pasta: De Cecco, Baronìa, Rummo, Liguori, Garofalo, Voiello. The most popular pasta brand abroad is Barilla, this is also a good pasta, they also eat it in Italy.
Nutritional table on package: protein content per 100 g. product must equal or exceed 10.50%.
Manufacturer country. The birthplace of quality pasta is Italy, and therefore the best pasta is Italian. Read the label carefully - recently, enterprising Russian manufacturers have been printing inscriptions in Italian on the packaging of their pasta in order to confuse the gullible buyer. Please note whether the pasta is actually produced in Italy (prodotto in Italia) or in some Moscow region.
What is it made of?. The pasta must be made from durum wheat, “semola di grano duro”.
What it looks and feels like. High-quality paste has a rough surface. It depends on what material the matrix is made of, through which the paste is pressed to give it shape. The rough texture is obtained in production by pressing through a matrix made of bronze (trafilatura al bronzo). This “bronze” paste has a porous surface, which allows it to cook more evenly and absorb the sauce better. An alternative to a bronze matrix is Teflon, which is used in most industrial paste production plants. However, the paste made using a Teflon matrix is smooth to the touch, and due to this its quality is reduced.

Making paste - pressing through a bronze matrix

Dry, fresh pasta, egg pasta

When you go to an Italian supermarket, you see a strange thing: on one side there is a whole rack of regular dry pasta (like ours, only the choice is 100 times larger), and on the other side, in the refrigerator, there is also pasta! Why is it packaged differently and in the refrigerator?

This is fresh pasta. What is its difference from the usual dry one we are used to? Let's figure it out. There are two ways to make paste. The first method involves drying it at a low temperature, so it becomes dry and hard.

Classic dry paste

Fresh pasta is not dried, but is packaged immediately after production. This paste has a much shorter shelf life; an open package of fresh pasta must be consumed within 2-3 days. Fresh pasta is more expensive, but it's worth it! The cooking time for fresh pasta is shorter than dry pasta (usually 3 minutes), it is much more tender and has a different taste.

But fresh pasta - pasta fresca

Now about the egg pasta. Everything is simple here: it’s the same as regular pasta, only to prepare it, eggs are mixed into the dough instead of water. Egg paste can be either dry or fresh; it is distinguished by its rich yellow color and special taste.

This is egg paste - it is easily recognized by its rich yellow color

Homemade pasta

Can you make pasta at home? And how! Italian traditionalist housewives still make pasta at home on holidays, despite the sea of industrial pasta in stores. Of course, homemade pasta, like everything made with your own hands at home, tastes better.

In stores in Italy you can also find so-called homemade pasta. It will say "artigianale". This paste is produced manually or as close to manually as possible, and accordingly costs more. On the packaging of such a paste you will most likely read about the traditional recipe, bronze matrix and slow drying at low temperature.

To make pasta at home, it is convenient to use a so-called pasta machine to roll the dough into thin sheets.

Pasta sheet rolling machine

Homemade tagliatelle pasta

Types of Italian pasta

If you are going on holiday to Italy, it is important to know the names of the different types of pasta (at least the most basic ones). The reason is very simple: “pasta” is never written on a restaurant menu, but its type is indicated directly. For example "spaghetti alla carbonara".

Let's see how many of these varieties you know:

Long paste

Bavette - similar to flattened spaghetti - comes from Liguria.
Capellini - a name originally from the north of Central Italy, translated from Italian as “hairs”, “fine hair” (1.2 mm - 1.4 mm). It is also sometimes called: “Angel Hair” (Capelli d’angelo) or “Venus Hair” (Capelvenere).
Vermicelli (Vermicelli) - long, round and quite thin (1.4 mm - 1.8 mm).
Spaghetti is long, round and quite 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 also find long spaghetti (Manufacturers usually place them in the “special format” section).
Spaghettini - thinner than spaghetti.
Spaghettoni is thicker than spaghetti.
Maccheroncini - are somewhere between spaghetti and bavette.
Bucatini is our classic pasta with a hole.
Tagliatelle - thin and flat strips of egg dough about 5 mm wide. They differ from fettuccine, mainly only in their smaller width (the difference is at least 2 mm).
Fettuccine - thin flat strips of dough about 7 mm wide.
Mafaldine - 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 “Reginetta” (literally translated as princess) or “Mafaldina” in her honor.
Linguine - long, thin strips of noodles.
Pappardelle - flat ribbons of noodles 13 mm wide, native to Tuscany.

Short pasta

Fusilli is native to northern Italy. The name comes from the word "fuso", from Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
Girandole - considered the younger sisters of Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape and require less time to prepare.
Penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened ancient feather, in comparison with the usual straight classic pasta.
Pipe rigate. Some believe that this pasta format dates back to Roman gastronomic culture, while others suggest that it first appeared in north central Italy. People call them snails. They resemble tubes in shape, twisted in a semicircle so that the sauce is held inside.
Tortiglioni is one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they get their name - “tortiglione” - upward spiral grooves that remain after processing on a lathe.
Maccheroni - small thin tubes, slightly bent.
Cellentani - spiral-shaped tubes.

Baking paste

Cannelloni - tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they were prepared from dough mixed with water from ground grains and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled into a tube and then boiled.
Lasagne - Rectangular baking sheets. 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 boiled first.

Fine paste for soups

Anelli - miniature rings for soups.
Stelline - stars.
Orecchiette - small items in the shape of ears.
Filini - thin short threads.

Figured paste

Farfalle - butterflies or bows.
Farfallette or Farfallini are smaller butterflies.
Conchiglie - items in the form of shells; suitable for filling with filling. There are smooth (lisce) and grooved (rigate).
Concigliette are smaller shells.
Conchiglioni - conchiglioni (large shells).
Gemelli (Genelli) - Twins are thin spirals or strands with hollow ends.
Caserecce - horns.
Campanelle - bells with a wavy edge.
Gnocchi is a figured shell.
“letters” and other figured pasta (“houses”, “animals”, etc.).

Stuffed pasta

Ravioli - squares of sheet pasta with filling.
Agnolotti - rectangular and crescent-shaped envelopes with traditional meat filling.
Cappelletti - small stuffed products in the shape of a hat.
Tortellini - smaller ravioli, filled
Cannelloni are large tubes designed for stuffing and baking.

Pasta recipes

On the blog pages I have already published the most popular Italian pasta recipes. Here they are:

Some people think that in Italy they eat pasta 3 times a day. This is not true, but Italians do eat pasta quite often: usually several times a week. According to statistics, the average Italian eats about 30 kg of pasta per year. Typically, pasta is made as a first course for lunch.

In Italy, only pasta made from durum wheat is sold, this is the answer to the question “why do Italians eat pasta and not get fat?” Our Soviet pasta made from soft wheat varieties is precisely to blame for the emergence of the myth that “pasta spoils your waistline.” The famous actress Sophia Loren admits that she eats pasta every day, and it does not affect her figure at all.

Pasta has become firmly entwined with the culture as a whole and appears in many famous Italian films, for example, an excerpt from the film “Miseria e nobiltà” (Poverty and Nobility) starring the Neapolitan comedian Totò:

Pasta is an excellent souvenir that you can bring with you from Italy.

Pasta and pasta

The term "pasta", used to this day in the post-Soviet space to denote pasta ("pasta"), comes from the type of pasta " maccheroni" - a short tubular paste, this was probably the first type of it that spread throughout the Russian Empire.

In Italy, the term "maccheroni" is historically associated with the common people, because this pasta was eaten by the lowest strata of the population, especially in the south. In particular, because of this, you can find it used to designate a narrow-minded person, a fool: if they tell you “Sei un maccherone!” you can safely be offended.

The term “pasta” exists not only in Russian, but also in many others: Maccaroni, Pastar, Spaghettifresser, Makaronu, Kabinti, Spaghettix, Espaguetis. It appeared, in particular, after a wave of mass emigration from Italy in the 19th and 20th centuries. The word “pasta” (often with a negative connotation) is used to describe Italians for their love of pasta.

In addition, the word " maccheronico"("pasta") in modern Italian means something highly mangled, simplified and adapted. For example, when in Italy someone speaks “inglese maccheronico” (pasta English), it means that this person speaks English poorly, Italianizing foreign words (a striking example is Matteo Renzi, at whom the whole country laughs during his foreign performances) .

In 1968, the song “I Love Pasta” appeared in the Soviet Union. The Russian text was written by Yuli Kim to the tune of Nino Rota’s song “Viva la pappa col pomodoro”. The song gained popularity when performed by Emil Horovets. Later, the song was forgotten until it was performed on New Year’s Eve 1997 in the film “Old Songs about the Main Thing” performed by Andrei Makarevich.

Below are two videos for comparison, the song performed by Makarevich, and below the original Italian version performed by Rita Pavone.

Alternative types of pasta

In recent years, alternative types of pasta have appeared in Italy, in the wake of widespread concern for healthy eating. In particular, whole grain pasta (integrale). It has a dark brown color and a higher fiber content than regular pasta and a slightly lower carbohydrate content. This paste is often positioned as dietary.

In addition, gluten-free pasta has appeared, it is intended for people suffering from celiac disease (gluten enteropathy). Gluten-free pasta is made from corn and rice flour.

There is oat and quinoa pasta. These types of pasta can be consumed by people who are allergic or intolerant to wheat. Also, supermarkets are now inundated with products made from kamut, a registered trademark for the so-called “ancient” wheat, which supposedly has better nutritional properties than regular wheat.

Friends, that's all about pasta!

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In this article:

Pasta can differ from each other not only in appearance, but also in variety - more precisely, in the raw materials from which they were produced. On the packages you can find the following inscriptions: “made from premium flour” or “durum wheat is used.” In the first case, the main component is obtained by grinding parts of the grain, and in the second, from whole wheat.

Main types of pasta

There are standards for classifying pasta, according to which they are divided into groups and varieties. Moreover, durum wheat is used to make group A pasta, and soft wheat is used for all others.

In many countries (particularly Italy), products are made exclusively from durum varieties.

Let's take a closer look at the characteristics of the varieties:

group A: durum wheat (highest, first and second grade);
group B: soft wheat (highest and first grade);
group B: wheat baking flour (highest and first grade).

According to the method of preparation they distinguish egg And dry products. Pasta products are produced in different shapes, sizes and diameters.

Based on their form, they are divided into 5 groups:

long pasta (Fig. 2);
short pasta (Fig. 3);
baking pasta (Fig. 4);
small pasta for soups (Fig. 5);
curly pasta (Fig. 6).

The most popular representative of long pasta is spaghetti with a characteristic round cross-section and a length of more than 15 cm. In our country they are in demand bucatini- rather thin spaghetti with holes.

Tagliatelle and fettuccine are very similar in appearance and are a type of noodle that looks like long, flat ribbons.

In turn, short and curly pasta is divided into tubular (horns, feathers), thread-like (vermicelli) and ribbon products (noodles). It is worth mentioning in this variety three-dimensional products with complex configurations (ears, shells, stars, rings and much more).

European names for pasta differ from our products in their original form. Thus, farfalle is made in the shape of butterflies, and our people simply call it bows.

Many housewives associate pasta for baking with lasagne– large sheets for preparing a popular dish.

Huge tubes - cannelloni(diameter 3 cm) can also be stuffed and baked.

High-quality pasta has taste and smell, and the absence of bitterness, mold and mustiness is a prerequisite. Their color is characterized by uniformity with a yellow tint. During the cooking process, pasta should not stick together, form lumps or lose its original shape. The shelf life of pasta is as follows: without additives - for 2 years, with egg and tomato components - 1 year; with wheat germ - only 3 months.

The assortment of pasta is improved by introducing not entirely traditional raw materials into the recipe, namely food additives, dyes and new types of flour. To improve the quality of the product and meet the growing needs of customers, vitamin and mineral supplements can be used.

Pasta with medicinal effect

Every year the range of pasta products will expand due to an increase in the content of nutrients and the creation of fundamentally new types of products for therapeutic and prophylactic purposes. Special pasta is being developed for the dietary nutrition of people with kidney failure. Protein-free products are made from corn starch with the addition of B vitamins.

Such products have a neutral taste without a characteristic odor.

Pasta is also produced for therapeutic and prophylactic effects:

enriched with calcium (edible chalk or shell);
with a high content of bran, whole grain or wheat germ;
vegetable mosaic (with the addition of tomato paste, spinach and sorrel, carrots);
enriched with herbal additives.

The latest variety of pasta may contain grape skin supplements– they are intended to strengthen the immune system, increase the body’s defenses and improve the general condition of the person as a whole. Pumpkin or apple additives give the pasta an amber color. A diet containing them is recommended for cholelithiasis, problems with the gastrointestinal tract and cardiac activity.

In some countries it is customary to issue improved pasta, when the package contains a tablet of table salt, vegetable concentrate, monosodium glutamate, caramel, garlic, pepper, flour, soy sauce and glucose. Products made from whole-ground grains and with a variety of fillings (meat and vegetables) are also popular. Pasta seasoned with garlic or coffee is no longer a novelty, and products in the form of breakfast cereals, the so-called “pasta chips,” are useful to eat periodically.

Long-term storage pasta is quite common, when the finished product is placed in heat-resistant packaging and irradiated with infrared rays (3 minutes). Under their influence, products are sterilized, and the shelf life is significantly increased.

The main advantages and benefits of pasta

The demand for pasta is easily explained, because they are characterized by speed of preparation and an affordable price. Moreover, the image of the product is gradually changing. Just 10 years ago, they were considered far from the healthiest dish and were not recommended for the category of people who followed a diet. Today they rightfully have the honorable status of a healthy product, largely due to the fashion for Italian dishes. Sales volumes of pasta increase significantly during times of crisis, when the population stocks up on this product with a long shelf life and at an affordable price.

Currently there are special pasta diets, because a high level of absorption of essential nutrients (proteins and carbohydrates) by the body gives a feeling of fullness for a long period of time and prevents excess weight gain. For these purposes, it is advisable to choose whole grain pasta, which is especially rich in nutrients and fiber, vitamins and phytonutrients.

According to studies, a direct relationship between the presence of whole grains in the diet and the process of weight normalization has been scientifically proven. In order for whole grain pasta to bring maximum benefits to the body, it is recommended to eat it with vegetables and leafy greens.

Today there is dozens of types of pasta, many of which are served exclusively with a specific sauce or dish. Quite often, recipes contain unfamiliar names for pasta, which can easily be replaced with an analogue from the same category. The bizarre shapes and quality of the product never cease to amaze true gourmets and simple connoisseurs of delicious food.

We have compiled this list of Italian pastas not for connoisseurs of national cuisine with its indispensable pasta, but for those who are not yet very familiar with its types. After all, when buying it, you need to know not only how long it takes to cook, but also what dish it is intended for, what sauce is best to cook and serve it with.
In order not to create confusion, we place the Italian name next to the name of the pasta in Russian.

We do not pretend to be a complete list - the number of pastes has already exceeded three hundred. We talk about those that are most popular and usually found on our shelves. So, look for what interests you on the list.

Alphabet - Alphabet - (alphabet)

Buy this paste for your children - those who are in primary school are interested in recognizing familiar letters, and it even helps the younger ones remember them. It is also prepared as a side dish, boiled in soup. Anellini - Anellini

Anellini is a small pasta; its rings are suitable for salads and soup. Agnolotti

Small ones like small dumplings of different shapes, the filling of which is minced meat, and, for example, spinach, and the famous ricotta. Sauces are selected according to the filling. Acini di pepe - Acini di pepe

Another paste that is used in salads and soups is very small, which is why it got its name “pepper grains.” Bucatini - Bucatini

The pasta gets its name from bucato - holey. And all because, although the paste is long and quite thin (about 2.5 mm), it is hollow inside. It goes well with tomato sauces, as well as cheese and vegetable sauces. But the classic is bucatini with Amatriciana sauce. Vermicelli - Vermicelli

“Worms” is what it means in the original language. Adapted to Russian - the well-known vermicelli. It has something in common with spaghetti, but vermicelli is shorter and thinner. Suitable for vegetable salads, but then for cooking it is broken into small pieces. Light sauces are preferable. Gemelli - Gemelli

Gemelli means twins. Because two identical thin dough flagella are twisted into one. Good with any sauce - meat, fish, vegetable, cream. Ditalini - Ditalini

Imagine pasta that has been chopped into short tubes - this is what ditalini look like, and they really look like thimbles - this is how their name is translated.
Ditalini is boiled and used in salads, added to thick soups and stews - vegetable, often bean. Ziti - Ziti

Small tubes, slightly bent, with a wide channel inside, which is why thick sauces are usually prepared for them. Ziti is suitable for salads and casseroles. Cavatappi (corkscrew)

These spirals are often included in salads because of their picturesqueness. As a stand-alone dish, they are accompanied by both simple and complex sauces. Campanelle - Campanelle

Either bells, or maybe flowers... but beautiful. They are prepared with thick sauces, with cheese or meat. They greatly enhance the appearance of salads and soups. Cannelloni - Cannelloni

Large tubes with a large hole that are easy to stuff. Stuffed with meat, vegetables, cheese. The cannelloni are filled with filling, topped with a generous portion of Bechamel or tomato sauce and baked in the oven. Name Cappelletti

These - translated as “little hats” - are produced both with and without fillings. They are boiled in broth, after which they can be served with a sauce of your choice or - easiest way - sprinkled with grated cheese. Capellini - Capellini

Capellino - hair. This paste is round in cross-section, long and very thin - less than 1 mm. She requires gentle and light sauces. An even thinner paste is called “cappelli d’angelo”, that is, “angel hair”. Conchiglie

Translated mollusk shells. They have long been familiar to us as “shells”. The shape allows the conchiglia to hold even very thick sauce in its cavities. Salads are prepared with them and they are often baked. Conchiglioni

Larger shells. They are good in salads, and baked - stuffed - with sauce. Lasagne - Lasagne or lasagna

Lasagna sheets are similar to bread, flat plates, thin, they are good to bake with different fillings. It is very popular in its homeland, as well as in other countries. The filling ranges from meat to seafood, plus sauce, usually Bolognese or bechamel. Lanterne - Lanterne

The pasta is not large, but the twisted shape and ridges on the surface simply call for a thick sauce. Lanterne also looks impressive in a salad. Linguine - Linguine (linguini)

Liguini - “tongues” - are longer than spaghetti, flat in shape, good with thick sauces, usually tomato or fish based. The best sauce choices for linguine are marinara, pesto,... Macaroni - Maccheroni

Thick tubes with wide holes allow thin sauce to easily penetrate into them, soaking the pasta and giving it a wonderful taste. Manicotti - Manicotti

Large, short tubes, the surface is often corrugated. They are usually boiled a little, stuffed and baked with sauce. Gnocchi

These are dumplings, which in their homeland are served as the first course. The dough for them can include semolina, cheeses, spinach, potatoes, there are even dumplings of their crumbs. The classic serving of gnocchi is tomato sauce, cheese, butter, previously melted. Smaller dumplings are called gnocchetti. Orecchiette - Orecchiette

These “ears” (in translation) are indeed similar in shape to small - less than 20 mm - ears.
Many different dishes are prepared with them, boiled in soups and salads. Orzo - Orzo

At first, orzo can be mistaken for rice - the shape and size are almost the same. One of the few types of pasta that is prepared as a side dish. Also good in soups and salads. Pappardelle

Interestingly, “pappare” means “to devour.” Pappardelle is a long rolled noodle that is wider than fettuccine noodles. Good with rich, thick sauces, as well as baked. Colored pasta - Pasta colorata

This designation is not just one paste, but all those that are produced in color. Moreover, the dyes are only natural, mainly vegetable juices. For the cooking method, what is actually important is not the color of the paste, but what shape it is. Pastina

Indeed, beads (as the translation sounds in Russian) are perhaps the smallest of the pastes. Like other small ones, pastina is most suitable for making salads and soups. Penne - Penne

Penna is a pen in translation, and, of course, the name was given to it because of the similarity of its shape to a writing pen. Quite large tubes up to 40 mm and up to 10 mm wide, which can be conveniently boiled, seasoned with a delicious hot sauce, or used as an ingredient in a salad or even a casserole. Here, as in many countries, it is among our favorite pastas. Pechutelli - Perciatelli

Another type of long pasta, which at first glance can be mistaken for spaghetti, but it is thicker and just as hollow inside. Therefore, the same cooking methods are usually used for them. Pairs perfectly with any meat sauce. Ravioli

An analogue of our dumplings, with the differences that the filling for them is prepared, and not raw, like our meat, and they can also be dessert, that is, sweet. The shape of ravioli can be different, but usually with a figuratively cut edge. They can be boiled, baked, fried. The sauce is preferably simple, tomato, and almost always basil. Radiatori (Radiators)

The shape helps the pasta hold a thick sauce, and creamy sauces are usually prepared with it. It is also often baked, placed in salads, which it decorates, as well as soups. Rigatoni - Rigatoni

Corrugated, thick short tubes of rigatoni with spacious holes are designed to be served with a thick sauce, they are convenient to bake and use in salads. Rotelli (Ruote)

Rotelli - that is, wheels. They require thick sauces - fish, meat, vegetables. The wheels look great in any salad and are suitable for goulash and soups. Rotini

Real springs. Once upon a time, Italian housewives made them by wrapping a thin rope of dough around a knitting needle. Rotini looks great in a salad, and the pasta sauce is always very thick, containing meat and vegetables in tangible pieces. Rocchetti

In translation - coils. They are short, used in stews and salads, and need thick sauces. Spaghetti

Spaghetto in Italian is a thin twine, a rope, so the name is right on point. Why exactly this pasta has become perhaps the most famous and frequently purchased is a mystery. Served with any of a variety of tomato sauces, you can also make casseroles with it. No pasta can compare with the number of recipes with it. Name Stellini

Small stars, good in light soups and also in salads. Tagliatelle

Ribbon pasta differs from the similar fettuccine in its smaller width. It has a very porous structure, which requires

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough with wheat flour, and it comes in a variety of shapes, sizes, colors and names. The most daring experts claim that there are more than 600 types of pasta in the world. In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to the 25 most important and popular ones, which you may not have heard of.

Warning: Have a snack before viewing this post - these photos may leave your stomach begging for food.

Tagliatelle.

Tagliatelle are long, flat “ribbons” made from eggs. They have a spongy and coarse texture, making them ideal for Italian sausages made from beef, veal, pork or rabbit. Another popular version of tagliatelle is served with truffles, olives and vegetables.

Manicotti.

These are very large tubes, usually grooved, which are stuffed with a wide variety of fillings (seafood, meat, vegetables), and then baked, topped with traditional Italian white bechamel sauce and sprinkled with grated Parmesan. Despite its large size, manicotti is a fairly light (and tasty) dish.

Bucatini.

Bucatini is a thick, spaghetti-shaped pasta with a hole in the center. These 25-30 cm long tubes are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.

Ravioli.

Traditionally, they are prepared at home. These are a kind of dumplings. They are usually square in shape, although round and semicircular ones are also found. The type of filling varies depending on the region. In Rome, for example, ravioli is stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia they are stuffed with ricotta and grated lemon rind.

Gemelli.

Translated from Italian, this name means “twins”. This is a rolled pasta, usually served with light sauces (like pesto) that remain on the spirals. Gemelli are sometimes called “unicorn horns.” It is an ideal choice for salad or various types of tomato sauces.

Farfalle.

Farfalle translates to “butterflies” in Italian and is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although almost any sauce goes well with them, farfalle is best served with creamy and tomato sauces. Farfalle comes in a variety of varieties - regular, tomato, and with spinach. Usually different varieties are sold together in one package, resembling the color of the national flag of Italy.

Fettuccine.

This name translates as “little ribbons.” These are flat thick noodles made from eggs and flour. They are similar to tagliatelle, but slightly wider. Particularly popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is Fettuccine Alfredo, which consists of fettuccine, Parmesan and butter.

Cannelloni.

Translated as “big reed”. It is a cylindrical type of pasta that is usually served baked with filling and topped with sauce. Popular fillings include spinach and ricotta or chopped beef. Typically, tomato sauce (bottom) and bechamel (top) are used with this pasta.

Linguine.

Ditalini.
Ditalini resemble very short pasta in the shape of small tubes. This type of pasta is typical of Sicilian cuisine. They are usually a main ingredient in salads due to their small size, but they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.

Fiori.

This type of pressed paste, with six "petals" surrounding the center, resembles a flower. Often used with salads, but also goes well with meat, fish or tomato-based sauces.

Rotini.

Do not confuse them with the fusilli, which are very similar in appearance. Rotini is a type of pasta shaped like a spiral, or a corkscrew if you will. Due to their unique texture, rotini adds more flavor and flavor to a dish by absorbing more sauce. They are often served with pesto, carbonara or tomato-based sauces.

Risoni.

Also known as risi. It resembles rice in both shape and size. Due to its small size, it is usually served in mugs, but also pairs well with salads and stews. Comes in a wide variety of flavors and colors, such as spinach, peppers and sundried tomatoes.

Conchiglie.

They are usually simply called "shells" because of their distinctive shape. Particularly popular in Britain. This type of paste comes in a variety of colors and is colored using natural dyes such as tomato extract, squid ink or spinach extract.

Peachy.

This is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick, flat sheet, cut into strips, and then rolled by hand into tiny long cylinders, slightly thinner than a regular pencil. Pichi is served with a variety of dishes, including garlic and tomato sauce, mushroom sauce, stews and various types of meat.

Radiators

Radiators are small short pastas named after radiators. This unusual shape is meant to maximize surface area for better adhesion. This shape makes the paste great for thick sauces, but can also be found in casseroles, salads and soups.

Garganelli.

This is a type of egg-based pasta that is famous for taking a very long time to cook. Garganelli is rolled into tubes resembling pene. This type of pasta is typical of Bolognese cuisine and is also often served with duck ragù.

Vermicelli.

Translated, the word “vermicelli”, or, in our opinion, “vermicelli”, means “little worms”. This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although it is one of the most traditional types of Italian pasta, some Asian countries have their own versions of this dish made from rice flour. Vermicelli goes great with seafood.

Cavatappi.

Cavatappi are wrapped spiral tubes that resemble rolled pasta. This is an ideal choice for a cold salad, in addition, this type of pasta goes well with both light and thick sauces.

Tortellini.

Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. They are usually 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.

Pasta- long, fiber-like dough products, usually made from wheat flour and water. Another name for pasta, more common in other countries, is pasta (Italian. Pasta).

First of all, Italian cuisine is associated with pasta, but meanwhile the real homeland of this product, popular in every family even outside Italy, is China. It was from there that the traveler Marco Polo brought the secret of making pasta.

Types of pasta

There are dozens, even hundreds, of varieties of pasta (pasta) in Italy. Different shapes, colors, thicknesses, ingredients, cooking speed... Only a real Italian would not get confused in this abundance of pasta shapes, but all Italian pasta can be divided into 3 types:

Long pasta (Pasta lunga)
Short pasta (Pasta corta)
Filled pasta (Pasta ripiena)

Based on the composition of the dough, pasta is divided into products made only from durum wheat (Italian. pasta di semola di grano duro) and for products with added eggs (Italian. pasta all` uovo).

Durum wheat pasta healthier, but more expensive. Durum wheat pasta has no fat and also contains more vegetable protein than soft wheat pasta. Carbohydrates in them are broken down more slowly and are not deposited in “problem areas.”

In Italy, for example, there is a special law that states: pasta - only from durum wheat, everything else is pasta. In Russia, the best pasta made from premium durum flour can be recognized by the label “Group A. Highest grade.” Experts assure that durum pasta will not add a single gram to your weight. But soft wheat pasta is the opposite. According to GOST, on a pack of “soft” pasta it is written “Group B”, “1st or 2nd class of flour”.

The ending in the name of the pasta indicates the size of the product:

oni- large
ette or etti- small
ini- small

Based on their shape, pasta is divided into five types:

1. Long pasta

Capellini(Italian Capellini) - long, round and very thin. They are sometimes also called " angel hair" They are consumed only hot, with light sauces, broths, or simply mixed with olive oil and boiled vegetables.
Vermicelli (Vermicelli) - long, round and quite thin (1.4 mm - 1.8 mm). Their name is translated from Italian as “ little worms" They are eaten hot, sometimes cold, with light sauces or broken and mixed with vegetable salads.
Spaghetti (Spaghetti) the most popular pasta in the world: long, round, medium thick. Their name translates as " small ropes" Use only hot, with tomato sauces or in casseroles.
Spaghettini (Spaghettini) - thinner than spaghetti.
Bucatini (Bucatini).
Tagliatelle (Tagliatelle) - long noodles.
Fettuccine (Fettuccine) - thin flat strips of dough about 2.5 cm wide. They can be straight or slightly curved. Most often used in preparing dishes like Fettuccine Alfredo, are consumed only hot, with thick sauces, especially good with creamy sauces.
Lasagna (Lasagne) - long and very wide, can be with straight edges or curly. The casserole made with them is called exactly the same. They are consumed only hot, they are placed in a mold, in layers, coating each layer with thick tomato or cream sauce, and baked.
Lasagnette- wide noodles with corrugated edges.
Linguine (Linguine) - long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “ small reeds».
Pappardelle- flat noodles about 2 cm wide.
Pasta (Maccheroni).

2. Short pasta

Fusilli (Fusilli) - in the form of an Archimedes screw (spiral).
Pene (Penne) - tubes with a diameter of up to 10 mm and a length of up to 40 mm with diagonal cut edges (feathers).
Penne rigate (Penne rigate) - fluted feathers.
Cannelloni (Cannelloni) - tubes with a diameter of up to 30 mm and a length of up to 100 mm. As a rule, they are prepared with filling.
Cellentani (Cellentani) - spiral-shaped tubes. Ditali - tubes.