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Small pasta. What types of macaroni choose, defining quality and proper storage

Pasta are food Productobtained by drying to 11-13% humidity molded wheat dough. This is one of the most common foods in the world.

Classification pasta products Installed in several features.

Depending on the type of initial wheat and varieties of flour, pasta are divided into groups A, B, B and classes 1, 2:

Group A. - products from the flour of solid wheat;

Group B. - Flour products with soft high-picked wheat;

Group B - Products made of bakery flour soft wheat;

Class 1. - products from the flour of the highest grade;

Class 2. - Products from flour I variety.

So, the pasta groups of the 1st grade group are made of the tops of the highest grade obtained from the grain of solid wheat. The pasta of the group in the 2nd class - from the bakery flour I grade.

In the manufacture of pasta using taste or enrichment additives to the instructions of the group and class add the name of the corresponding additive, for example, a group B, 1st grade, egg, group B, 2nd class, tomato.

Depending on the shape, pasta are divided into the following types: tubular, thifree-shaped (vermicell), lintsoid (noodles) and curly. All types of products can be long and short. Each type of product, depending on the shape, length, widths, thicknesses are subdivided into subtypes and types.

Tubular products divide on three subtypes: pasta, horns, feathers

(Fig. 1). Pasta - tubes with a straight or wave-like slice (when cutting dried pasta). Depending on the length of the macaroni, there may be short (15-20 cm) and long (more than 20 cm). Horns - Curved or straight tubes with a straight cut length of 1.5-4 cm (amateur up to 10 cm). Feathers - Tubes with a slanting cut. Their length from acute angle to stupid 3-10 cm. Tubular products of each subtype in the size of the cross section are divided into types: Straw (except feathers) - up to 4 mm, Special – 4,1-5,5, Ordinary – 4,1-7,0, Amateur - more than 7 mm. The shape of the cross section of tubular products can be round, square, corrugated. The thickness of their walls is not more than 2.0 mm.

Also may have a variety of sections (Fig. 2).

In size in the section (mm), vermichels are divided into the following types: Pautinc (not more than 0.8), Thin (0,9-1,2), Ordinary(1,3-1,5), Amateur (1.6-3.0). Depending on the length of the vermicell produce Short(short-cut) - not less than 1.5 cm long, and Long (double bent or single) - not less than 20 cm long, and with the presence of vermicellies in the batch, more than 20% of products less than 20 cm are translated into a discharge short.

Fig. one. Tubular products:

BUT -Pasta; B -Horns; IN - feathers

Long vermicellian foreign production is usually called Spaghetti.

Fig. 2.

BUT - Long; B. - Shorturbative

Depending on the size and shape, various types and items are produced with a smooth or corrugated surface, with straight, sawy and wave-like edges (Fig. 3).

The width of the noodle should be from 3 to 10 mm (the width of the "wave" noodle is up to 25 mm). The thickness of the noodle should be no more than 2 mm. The noodle length is classified as vermicell, and also in the presence of noodles in the batch, more than 20% of products less than 20 cm are classified as short.

Fig. 3.

BUT - Long, B. - Shorturbative

Curly products Made by pressing or stamping curly products can be produced by any shape and sizes, but the maximum thickness of any part of products in the break should not exceed 3.0 mm for pressed products and 1.5 mm for stamped (Fig. 4).

It is envisaged to expand the assortment of pasta. In recent years, great attention is paid to the manufacture of enriched products. fast cookingnot requiring cooking, using heat treatment at the stages of kneading and molding. Before use, they are poured with hot water.

Fig. 4.4. Figure products:

BUT - shells, B. - scallops, IN - bows (stamped),

G. - Other D. - Soup backfills

2. Nutritional value pasta

The nutritional value of pasta depends on the variety of flour and enrichment additives. Pasta are characterized by high nutritional, good digestibility, simplicity and speed of preparation of them dishes.

The main advantages of pasta as food:

- Capacity for long-term storage (more than a year) without changing properties: Pasta are completely not affected, less hygroscopic than crushing, cookies and grain dry breakfasts, transporting well;

- speed and simplicity of preparation (the duration of cooking, depending on the range ranges from 3 to 20 minutes.);

- relatively high the nutritional value: a dish made from 100 g of dry pasta, by 10-15% satisfies the daily need of a person in proteins and carbohydrates;

- High digestibility of the main nutrients of pasta products - proteins and carbohydrates.

Pasta contains an insufficient number of such essential amino acids, such as lysine, methionine, threonine. Therefore, in the production of Macaroni, much attention is paid to creating products with a balanced composition of amino acids, vitamins and minerals. . Enriched products have increased nutritional value . When using egg and dairy products as webiness additives, the biological value of pasta products increases (increases by 25-30% lysine, methionine, tryptophan).

Table 1. Led chemical composition, Food and Energy Value of pasta.

Table 1

Chemical composition (%) and nutritional value

pasta products

The quality of pasta is estimated by organoleptic and physico-chemical parameters. The consumer value of pasta determines primarily their appearance: the color, the degree of surface roughness, the condition of the break, the correctness of the shape, the absence of crumbs. Indicators such as acidity and cooking properties characterize the taste of pasta; Humidity and mechanical strength - ability to long-term storage and transportation without worsening quality.

Organoleptic indicators. These include color, surface, break, shape, taste, smell, condition of products after cooking.

Color Pasta must be monophonic, without traces of the necross. It depends on the main and additional raw materials and conditions technological process production. For products of the group, and from the pasta flour of solid wheat is characterized by a more yellow color, for products of a group b from the flour of soft vitreous wheat and a group of bakery flour - white or slightly cream. Adding additives, for example, tomato paste Conducts a beautiful orange color.

Surface Must be smooth, minor roughness is allowed.

IN Sir and Smell - Peculiar to this type of products without an extraneous lift and smell.

The form Must fit the type of pasta. In Macarona, feathers, vermicellies and noodles are allowed bends and curvatures that do not deteriorate them marketable condition. In determining the shape of tubular products, pay attention to the uniformity of the wall thickness, soup backfills - on the same thickness of the plates, long products - to the same size and straight.

Frame extruded dry products should be vitreous. White flour fracture indicates the defects of raw materials or testing of the test. When cooking before readiness, the product should not stick together.

physical and chemical indicators characterize the quality of pasta from the point of view of their humidity, acidity, ash content, insoluble in 10% ns1, cooking properties, metallomagnetic impurities, infection by pests.

Humidity Pasta products sent to hard-to-reach areas, as well as shipped by sea, should be no more than 11%, the rest is 13%.

Acidity - Not more than 4, with additives of tomato products - no more than 10, milk, soy - no more than 5.

Hobs Pasta products are characterized by the duration of cooking until readiness, the amount of absorbed water, the loss of dry matter, degree of adhesion. With loss of dry substances during cooking connected or decrease nutrient value Pasta products (when merging the cooking fluid during the preparation of second dishes), or clouding the broth (with the use of products as soup refills). The higher the density of the products, the less dry substances go into cooking water, the more durable they remain after cooking and preserve the form. However, with an increase in the density of products, the duration of cooking is increased until readiness and the amount of water absorbed during cooking is reduced.

The cooking properties of pasta depends on massword Gluten and its quality. With a decrease in the amount of gluten, the duration of the cooking decreases, reduces the strength of the welded products, increase the loss of dry substances and adhesion finished products. On the duration of cooking until prepaid affects the form of products: with an increase in the thickness of the walls of the product is lost more dry substances and the cooking time increases. The larger the surface roughness, the higher the loss of dry substances, but somewhat less than the duration of the cooking.

The condition of products after cooking is the main quality indicator. When cooking until the preparedness, the product should not lose the form, glue, form clues, fall apart on the seams. The preservation of the shape of the welded products of the group A should be at least 100%, the group B and B - 95%. Cooking water should not be muddy, as this indicates a loss of valuable nutrients. The loss of dry substances that have passed into cooking water should not exceed 6% for groups of group A and 9% - groups B and V.

In addition to these organoleptic and physicochemical indicators, the requirements for the characteristics of pasta, as durability, the presence of crumbs and deformed products are also regulated in the standard.

Strength Pasta should ensure the safety of their shape. Determined on the instrument of Stroganov. It is measured by an effort that needs to be applied so that the product of a certain length and thickness breaks. Durable Pasta products must withstand the load at least 600 g.

Deformed products include products with deviations from a given shape (pasta and feathers having a longitudinal break, crumpled ends or significant curvatures; noodles collected in folds; curly products, crumpled in whole or in part). The deformed products in each packaging unit are allowed not more than 2% of the net mass.

The crumb includes fragments, scraps, trimming pasta (regardless of their size). The presence of crumbs for products of group A and B no more than 1%, group B - 3% of the net mass of each packing unit is allowed.

08.03.2016

Before moving on to the species, I will tell you what the pasta represents.

Pasta (Pasta or Pasta) - Product yellow color Of the dried or fresh dough. Dough for classic macaroni Make from wheat flour and water.

For your recipes, I choose only pasta from solid varieties of wheat. Such pasta bring only benefits.

What is the difference between pasta from soft flour, Macaron from solid?
From what pasta will not grow back?
How to buy high-quality paste, not overpaying for Italian roots?
Answers to these and other questions in the article
.

Macaroni make not only wheat flour. For example, to do, or a funchose, in the manufacture of pasta, instead of or together with wheat, buckwheat or rice flour, as well as starch, which is obtained from beans.

You can select the states in which pasta are.
So paste is three species:

  • Dry
    Classic Dry pasta that can be bought in the store. Stored from six months to three years.
  • Fresh
    Pasta in the form of not dried dough. It is stored one or two days, but mostly boiled immediately after cooking.
  • Full
    Finished paste, which is filled with filling, sauce, seasonings. Eats immediately. Long is not stored.

In Italy, the dried product from flour and water was called "Dough" (ITAL. PASTA). The Russian name "Makarona" occurred from the Greek "Makariya", which means "food from barley flour." Over time, the name has been fixed behind the entire group of pasta.

Pasta got widespread worldwide and became a culinary basis for a variety of recipes. Dishes with pasta are popular in, and the kitchen.

Different forms and types of pasta

Types and types of macaroni (paste) differ:

  • Form;
  • Length;
  • Color;
  • Thick;
  • A view of flour;
  • Ingredients in the composition;
  • Time cooking until readiness;
  • Ability to absorb and delay the sauce on the surface;

All these parameters separate pasta hundreds of varieties. Separate species are familiar to only the close circle of cooks and are preparing in expensive restaurants or in households. Other types of pasta are famous and in demand all over the world.

Various forms of pasta were invented in order to delay and distribute different sauce, gravy and juice, fish or vegetables on their surface. Many of the varieties of pasta were made specifically to be applied to a specific souce type or dish.

Some species and forms of macaroni

In 2015, I began to draw up a list of species of pasta. I still can not fill out and bring it to a logical end. But I do not throw the topic.
The list of types of macaroni and recipes to them is in a state of filling.

Separately, I note that the cooking time, which is indicated in the descriptions, is approximate. Before cooking Macaron, check with the data specified on the package.

To pasta did not stick outafter cooking,
I recommend to read about.
Do you also learn what "Al Dente" is?
How much and how much do you cook long and short pasta?
When wash pasta sin, and when not very?

Before going to the store, keep in mind that pasta recipes can be easily replaced by a similar type of the same group.

It is possible to determine the size of the macaroni by the title, and specifically to the Italian end:

  • -ONI- large
  • -ette or -etti. - Small
  • -ini - Small

Types of pasta can be divided into 6 categories:

View of Macaroni (Paste)

Capellini (Ial. Capellini)

Definition, shape and size

Capellini is a long and extremely thin paste. One of the thinnest species of macaroni.
Approximate Makaronin thickness 0.9 - 1.1 mm.

Macaron Size (Paste) Chapelini

Description and History

Capellini is invented in the north of central Italy. Translated from the Italian "SapellIno" - means hairs or thin hair.

Due to the fine form, this kind of dry paste was called "hair of Venus" (ITal. Capelvenere). But the Italians made a paste, which is still thinner. They called it "drops di Angelo" (Ial. Capelli d'Angelo) that translated "Angelic Hair".

Features

Despite the fact that pasty threads look very fragile, Capellini does not break when adding to boiling water and well hold the shape after cooking.

Traditionally, Capellini paste makes out of flour of solid varieties of rude grinding wheat. It gives a thin long pasta beautiful golden color.

What is it combined and how is it served?

Chapelini is perfectly suitable for light sauces or soups.

In Italy, the presentation in the form of nests is popular, in the middle of which they lay a stuffing from meat and vegetables, and after watered with sauce. In the vicinity of Naples Capellini is used in meat and vegetable casseroles And break into soups.

Boiled chapelini with vegetables and pepper. Source PCCMARKETS.com.

How much cooking

until readiness: 3 minutes.
"Al Denten": 2 minutes.

Capellini Pasta Recipes (Capellini)

Vermicelli (Ial. Vermicelli;)

The form:
A long and fairly thin paste with a round cross section (from 1.4 mm to 2 mm in diameter).

Description:
This type of dry pasta is rightly considered one of the ancients. The first mentions of the vermicelli are referred to the beginning of 1338. At that time, the famous culinary barnaba da Reatinis (Barnaba da Reatinis), who wrote the book "Assembly of Product Property", captured in his records how wide this type of paste was received distribution in the northern Italy. In each region, Vermicell was called in their own way: "Orati" in Bologna, "Moundly" in Venice, "Fermentini" in Reggio Emilia and "Pankardelle" in Mantos.

Translated into Russian word "Vermicelli" means "worms".

Features:
The appearance resembles a classic spaghetti, but the vermicellier is smaller in length and width. Also produced in the form of "nests" and in broken form.

Combined and served:
Traditionally serve with light sauces from tomatoes or with sauces on the basis of fish or seafood. Also, the vermicell is perfect for salads, and besides well combined with vegetable sauce with the addition of zucchini (zucchini), eggplants and sweet peppers.

Time for preparing: 14 minutes. Varck time "Al Dente": 12 min.

Recipes dishes with vermicelli (Vermicelli):

Spaghetti (Ial. Spaghetti)

The form:Long and thin paste with a circular cross section (from 1.8 mm to 2 mm in diameter).

Description:Without a share of doubt, Spaghetti is an unlawful symbol of Italian cuisine and the most famous and popular view of pasta worldwide.

This format of a long dry paste was originally prepared in the south of Italy, in such cities as Naples, Genoa and Liguria.

One of the first official mentiones in the history of the appearance of spaghetti was the names of the Spaghettos recorded in the First Dictionary of Italian, under the authorship of Nikolo Tommazo and Bernardo Bellini in 1819. The word "spaghettos" was a dimensional-lascaling derivative from the word "SPAO" (ITAL. SPAGO), which meant translated twine or beep, and was described in context: "Spaghetti soup is a pasta, a magnitude with a small rope and length, like Sopracapellini (Sopracaplellini). "

On April 1, 1957, the British TV channel BBC presented the general public documentary film. All would be nothing if it were not for one "but", in this plot described how thanks to the many years of work of agronomists in the pasta, the pasta was able to grow the same length and thickness. Not everyone was appreciated by humor and the other day after the ether, the BBC studio fell a huge number of calls from those who wanted to buy pasta trees.

Features:Universal view of pasta.

Initially, the length of Spaghetti was about 50 cm. Nowadays, for comfortable preparation, the length was reduced to about 24-27 cm, but on store shelves, you can find spaghetti of the old size or order on the Internet, for example, .

Combined and served:Possessing the optimal thickness, spaghetti is considered a universal type of pasta. They are perfectly combined with rich and thick tomatoes or fish-based sauces, and with gentle and light cream sauces based on cream, soft and solid species of cheeses, seafood.

Time for preparing: 12 minutes. Varck time "Al Dente": 10 min.

Spaghetti dishes recipes:

Spaghettini (Ial. Spaghettini)

The form:Long and thin paste with a round cross section (from 1.63 to 1.70 mm). Thin, in comparison with spaghetti.

Description:Dry long pasta originally from southern Italy, and more specifically from the city of Naples

Features:Universal view of pasta.

Combined and served:By tradition, together with spaghettini, light sauces are served on the basis olive oilIn order not to rejuvenate their grace. Connoisseurs of good cuisine do not recommend using cheese with them, including to sprinkle with grated parmesan, and recommend that this format of pasta miscellaneous lungs Spicy sauces that inherent in the south of Italy.

Ideal in combination with a variety of seafood, with the addition of olives that form an interesting and appetizing harmony of the taste of Mediterranean cuisine. Also for this format paste, hot and cold sauces are considered suitable. fresh tomatoes, various vegetables and greens.

Time for preparing: 9 minutes. Varck time "Al Dente": 7 min.

Spaghettini dishes recipes (ITAL. SPAGHETTINI):

Spaghettoni (Ial. SPAGHETTONI)

The form:Long and thin paste with a round cross section.

Description:Spaghettoni is a long dry paste, which is similar to classic spaghetti, but is distinguished by a large diameter. There are also varieties of this pasta long 2 times higher than the length of spaghetti. This enlarged view looks more effectively when feeding a dish, as well as more feedst.

Features: Despite the greater thickness, this type of macaron has retained the length and flexibility. classic Spaghetti. Universal view of pasta.

Combined and served:Spaghettuses are perfectly combined with various sauces, from the lungs to the most sophisticated.

It is amazingly revealed and emphasized the taste of saturated sauces, for example, fish, and besides spicy with a pronounced taste and aroma of garlic and red pepper.

Also, this type of paste is well suited for cooking with pumpkin colors, with lamb sauce or beef, chicken liver or grooves or mollusks. That is, by and large, this kind of pasta, as well as spaghetti, is a fairly universal type of paste.

Time for preparing: 13 minutes. Varck time "Al Dente": 11 min.

Recipes dishes with spaghettoni (Spaghettoni): -

Bukatini (Ial. Bucatini)

The form:Long pasta (approximately 25-30 cm), externally similar to the straw. The form looks like long and straight tubes with a thickness of 0.98 to 1.08 mm, with a diameter of 3-4 mm. and a width of about 3-4 mm.

Description:Bukatini, also known as glovels (Ial. Percatelli), first appeared in Naples and belong to the group long dry paste. In the translation "Bucato" indicates permeated or holey.

Externally resemble thick spaghetti, but with a hollow core.

Bucatini is often served throughout the province of Lazio, and especially popular in Rome.

Features:Type of pasta with hollow center.

Combined and served:Most. suitable sauce Bucatini is considered to be core and tomatoes.

Also, vegetable refills made from tomato sauce with sweet pepper, eggplants, zucchini (zucchini), olives and a small addition of capers are well suited to this type of pasta.

In Italian cuisine, this paste is often served with meat, vegetables, cheese, eggs and anchovies.

Time for preparing: 11 minutes. Varck time "Al Dente": 9 min.

Recipes dishes from Bukatini (Ital. Bucatini):

Mackeronchini (ITAL. Maccheroncini)

The form:Long and thin paste with a round cross section. In size more than Bukatini.

Description:Mackeronchini is a long dry paste, which is a creative interpretation of this format of pasta as Mackeroni (Maccheroni, one of the most popular options for pasta in Italy.

Makeup shape reveals space for culinary fantasy. On the one hand, they possess the standard classic spaghetti long, on the other hand they have a hollow core, more characteristic of the paste.

Features:A unique combination of properties with a long and short paste. Type of pasta with hollow center.

Combined and served:Thanks to its structure, mackeronchini will be perfectly combined with thick meat and fish sauces, and with light vegetable gas stations.

You can also apply them with light tomato sauces, told oregano and basil.

Time for preparing: 8-9 minutes. Varck time "Al Dente": 7 min.

Recipes dishes with Makers (ITAL. Maccheroncini):

Bavette (Ial. Bavette)

The form:Long and relatively thin paste. Looks like spaghetti, but it is distinguished by a shiny form.

Description:Bavette is a long dry and thin lapidaid paste. For the first time, this type of pasta was manufactured on the northern coast of the Ligurian Sea in one of the smallest regions of Italy - Liguria.

Features: With the help of its compressed form, the paste retains the sauce on the surface and makes it possible to reveal the entire dish paint and aroma palette.

Combined and served:Laveta will be excellent, even if you cook and file them simply grated with a solid grated cheese. Be that as it may, this type of paste is amazingly approaching the "pesto jenoveza" sauce (pesto sauce) with a rich aroma of basilica and a flavor of cheese.

Also, the Bavete will be great when serving in seafood sauce.

By and large, this kind of macaron is universal and will suit many sauces of vegetables or fish with which long pasta is served.

Time for preparing: 12 minutes. Varck time "Al Dente": 10 minutes.

Recipes dishes with basstea (Bavette):

Linguine (Ial. Linguine)

The form:Long thin paste. Also "nests", but small. It seems to resemble thin strips with a thickness of 1.4 mm to 1.60 mm. Closer in shape to spaghetti, but differ in that they are slightly flattened.

Description:Linguine (ITAL. Linguine, that translated - tongues) - a classic Italian pasta in the form of thin strips of a large format noodle from the coast of the Tyrrhenian Sea administrative district of Naples - the Campania region (Ital. Campania).

Features:Looks like spaghetti, but they differ in the foulness. It is also produced in the form of "nests".

Combined and served:An excellent taste effect delivers a combination of linguini with sauces based on fresh tomatoes. Also, a good combination of this pasta will be adding fresh vegetables and acute sauce With garlic and fish.

This format of paste is equally superb in sauces with the addition of seafood and mollusks, creamy sauces based on cream or maskarpone cheese.

Linguine is often served with seafood or pesto sauce.

Time for preparing: 12 minutes. Varck time "Al Dente": 10 min.

Recipes dishes with Linguine (ITal. Linguine): -

Fettuccine (ITal. Fettuccine)

The form:in our opinion, like TagliaThelle, also one of the types of "nests" from Macaroni. Thin long and flat test strips width of about 7-8 mm. Pasta is similar to TagliaThelle, but is distinguished by a greater width. Woven in peculiar "nests".

Description:Fettacity is one of the popular Paste species in Rome. This product of Italian cuisine has acquired its name due to external similarity with ribbons, from Italian "Fettuccia", which means "ribbon".

Usually in Italy for the manufacture of this type of paste applies fresh or homemade noodlesHowever, in Italian markets you can buy already dried "nests".

This type of pasta is extremely popular in the United States, especially the most famous "Italian" dish is "Fettucino Alfredo", which is practically not familiar in Italy. This dish was invented in Italy, the owner of the Roman restaurant Alfredo di Lelio. It is noteworthy that in Italy, this recipe did not get proper distribution and did not get into the section of traditional national cuisine.

Outside Italy, this dish became very popular and, among other things, became a kind of good life in Rome. Numerous American tourists arriving in Italy are looking for restaurants in which they could enjoy the "real" fettucine and are often disappointed with the absence of this dish.

Features:A rough and slightly porous texture of the paste, in combination with the optimal width of the noodle, flawlessly holds the sauce on its surface, allowing it to reveal all the shades of taste.

Combined and served:Delicate taste of finely rolled dough can be supplemented by bold notes spicy sauces from tomatoes and fish.

Fettacity is also served with light sauces of fresh vegetables, spicy herbs and with the addition of shrimp.

Time for preparing: 6-7 minutes. Varck time "Al Dente": 5-6 min.

Recipes dishes with Fettuccine (Fettuccine):

Tagliatelle (Ial. Tagliatelle)

The form:Pasta "nests". Long flat pasta width 6.5 mm - 10 mm. The form is very similar to Fettuccine (Fettuccine), but differ less than the width of the test strips. Woven in peculiar "nests".

Description:Tagliatelle (Ital. Tagliatelle, from Ital. Tagliare, which means "cut") - this is a traditional long dry Italian pasta with the addition of eggs from the Emilia-Romagna region. One of the species egg noodles TagliaThellile is Pizzocheri (Ital. Pizzoccheri) is a flat noodle, which consists of 80% of buckwheat flour and 20% of wheat.

According to legend, TagliaThell were invented italian cook Safeigin in 1487 in the Renaissance Epoch. The romantic and virtuoso cook was inspired by the bright and curly hair of the Lucreta of Borgia and made a paste in honor of her engagement with Alfonso I d'Est. This type of pasta was given the name Tagliolini di Pasta E Sugo, Alla Maniera Di Zafiran (Talolini from the dough with a recipe sauce of the burning) and served his silver dishes.

In 1972, the Academy of Italian cuisine and the Order was solemnly and officially recorded in the Chamber of Commerce and Industry Bologna Recipe for TagliaThellile and assured their width of 8 mm, and specifically it had to be 0,01227 -u part from the height of the Azinelly Tower (Torre Degli Asinelli ).

In our time, TagliaThellile can be viewed as a typical pasta of the North of Italy of the city of Bologna (Ital. Bologna). She became a kind of personification of the city.

Features:Due to the porous and rough texture and flat shape, TagliaThelle hold well on their surface of any kind of sauce. Very often produced in the form of "nests".

Combined and served: This species of macaroni is perfectly combined with thick beef sauces, veal, pork and rabbit.

Also TagliaThellile is well suited to cream cheese Maskarpone, bolognese sauce or a variety of fish sauces.

Time for preparing: 6-7 minutes. Varck time "Al Dente": 5-6 min.

Recipes dishes with Tagliatelle (Ital. Tagliatelle): -

Padpaderille (Ital. Pappardelle)

The form:the same "nests" from pasta, only large. A long paste in the form of a flat tape of a dry noodle width of about 12-13 mm.

The width of fresh paste can reach 20-30 mm.

Description:Pappardelle (Pappardelle) is one of the widest types of flat egg pasta. The origin from the administrative center of Florence - Tuscany (ITAL. Toscana). The Italian verb "Pappare" gave the name of this noodle, translated this means "there is a joyful and with pleasure."

Features:Padpartello is often cooking only to such a moment when they only become soft, after that they get them out of the pan, add huge "nests" to the sauce and are already awakening. So a wide paste is better absorbing the sauce and becomes more appetizing and more fragrant.

Also Pepadredell are the largest of all formats of long egg pasta

Combined and served:In Tuscany, there are 2 classic repetists with Patendell: with steam stew from a rabbit or a hare and with sauce of stew.

However, this type of paste is perfectly combined with beans or with mushrooms.

Also Patendell will be great to harmonize together with fish, vegetable sauces, as well as with shrimps or lobster with spinach.

Time for preparing: 7-8 minutes. Varck time "Al Dente": 6-7 min.

Recipes dishes with Padpartell (ITAL. PAPPARDELLE): -

Mafaldine (Ial. Mafaldine)

The form:Long tanning paste with wavy edges. The width of the pasta is about 14 mm, the thickness of the smooth part is from 0.9 to 1 mm, and the wave-like part is from 1.3 to 1.4 mm. In the form of Mafaldin look like a long ribbon with wavy edges.

Description:Mafaldine is a dry long paste with characteristic wave-like edges. This type of pasta was invented in Naples and was called at that time "rich Fettuchell."

Mafaldine was made in honor of the Princess Mafald Mary Elizabetta Anna Roman Savoy and called them "Regintet" (Ial. Reginette, which is in translation - "Queen") or "Mafaldine" in her honor. Similar to wavy laces, which were covered by the Queen's outfits, these pasta can be genuinely considered "royal."

Features:After cooking, they have a characteristic and uneven consistency, diverse on smooth and on the wave-like paste. Another feature of this type of pasta is the ability to "save" added sauce on the surface of the wave-like part.

Universal view of pasta.

Combined and served:Mafaldine is very well suited for festive dishes.

This is quite universal in preparation of a paste, you can refuel sauces from game, fish sauces on the basis of seafood, as well as creamy sauces based on soft cheeses With spices, such as curry, saffron or ginger.

Time for preparing: 9 minutes. Varck time "Al Dente": 7 min.

Recipes dishes with Mafaldine (Mafaldine): -

Short pasta

Fusilli (Ial. Fusilli)

The form:Pictures 3 connected and twisted dough blades. In the width of about 6 to 15 mm, in length from 40 to 70 mm, and in diameter about 10 mm.

Description:Fusilli (ITAL. Fusilli, translated small spirals) - traditional Italian pasta in the form of a helix of solid wheat varieties.

In Stazilli, Fusilli was made by their hands and this fishery passed along the traditions of the mother to her daughter. The paste was twisted with a rapid move around the knitting needles. In connection with the external similarity of this movement with the spinning of the thread, this species of pasta was called Fusilli, from the Italian word "Fuso", which means "spine" for spinning wool.

Features: Fusilli is sometimes painted in different colors with natural dyes, such as spinach or beet. Thanks to the swirling form, this paste perfectly holds back any sauce on its surface.

One of the universal species of a short pasta.

Combined and served:Fusilli is perfectly combined with all kinds of sauces. With this paste, many possibilities are open to culinary experiments. Meat and cream sauces, as well as savings based on cheese, tomatoes with the addition of eggplants, zucchini, pepper, olives, etc., all this is perfect for Fusilli. They can also be used in the preparation of salads.

Time for preparing: 11 minutes. Varck time "Al Dente": 9-10 minutes.

Recipes dishes with Fusilli (Ital. Fusilli):

Penne Rigate (ITal. Penne Rigate), in our face ".

The form:A short paste with slices diagonally and a ribbed surface. The diameter is about 8-10 mm, length 35-40 mm and thickness from 1.2 to 1.3 mm.

Description:Penne Rigate is one of the most frequently used short-paste formats in Italy. This type of macaroni received its name for its external similarity with the ancient feathers for the letter (ITal. "Penna", in translation means pen.

Like many other types of paste, Penne was invented in the south of Italy in the Campaign region (Ial. Campania). In other regions, they are called them in their own way. For example, in UMBRIA they were called "Overall" (ITal. "Spole", which is in the transfer of "shunks"), and a little south - "Maltalli" (ITAL. "MALTAGLIATI", which is translated as "badly sliced").

Penne is also divided into form on:

  • RIGATE (ribbed, stripes);
  • Lisce (smooth);
  • Piccole (small).

The entire paste Penne has a characteristic form of a hollow tube with diagonal cuts diagonally, but differs by types (more than 10 them), such as:

  • - feathers with a ribbed surface; Approximate dimensions: diameter 10 mm, length 35-40 mm, thickness from 1.2 to 1.3 mm;
  • - feathers with a smooth surface. Approximate dimensions: diameter 10 mm, length 35-40 mm and thickness from 1.2 to 1.3 mm.
  • - reduced feathers with a ribbed or smooth surface. Approximate dimensions: diameter 5-6 mm, length 12-13 mm and thickness from 1.1 to 1.2 mm;
  • Penne Metsan Rigate (Ial. Penne Mezzanerigate.) - Feathers with a ribbed surface. They differ from the Penne Rigate enlarged long and reduced width. Approximate dimensions: diameter 7 mm, length 36-37 mm, thickness 1.2-1.3 mm;
  • - feathers with a smooth surface. They differ from the Penne Lisce enlarged long and reduced width. Approximate dimensions: diameter 7 mm, length 36-37 mm, thickness 1.2-1.3 mm;
  • - feathers with a smooth surface. They differ from the Penne Lisce enlarged thickness and reduced long. Exemplary dimensions: diameter 13 mm, length 42 mm, thickness from 1.2 to 1.35 mm;
  • Penne Piccol Rigate (ITal. Penne Piccolerigate.) - An even smaller feathers with a ribbed surface, in comparison with Pennette Rigate. Exemplary dimensions: diameter 5 mm, length 31-32 mm, thickness 1.1-1.2 mm;
  • Penne Piccol Lishe (Italian. Penne Piccolelisce) - even smaller feathers with a smooth surface, compared to Pennette Rigate. Approximate dimensions: diameter 5-6 mm, length of about 34 mm; Thickness 1-1.1 mm.

Features: This species of pasta from the very beginning thought as the basis for culinary experiments and experiments. This is a confirmation of this a large number of varieties of the form of this paste.

You can pick up to any sauce.

Combined and served:Penne Rigate is very well combined with various sauces, including classic tomato or meat, as well as creamy, cheese and fish. In turn, they are perfectly suitable for the preparation of all kinds of casserole.

Form Penne Rigate will have to be by the way, for example, in the classic recipe "Boscaiol" paste with dried white mushrooms and ham.

Time for preparing: 11 minutes. Varck time "Al Dente": 10 minutes.

Recipes dishes with Penne Rigate (Ital. Pennerigate.):

Figured pasta

Farfalle (ITAL. Farfalle - Butterflies)

The form:
Present square dough pieces compressed in the middle. On the sides of the edge of the paste is pointed and cut with triangles. In appearance resemble bows or butterflies.

The average size of Farfalle is 3-4 cm in width and 2-3 in height.

Description:
Farfalle were invented at the beginning of the 16th century in the north-west of Italy in Lombardia (Ial. Lombardia) and Emilia-Romagna (Ital. Emilia-Romagna).

Translated from the Italian "Farfalle" means "butterflies". In Russia, this type of pasta is usually called "bows".

Due to different thickness of the dough - in the middle of the thicker and more thin on the edges, won popularity among other pastes.
"Wings" of butterflies are a little thinner, so after cooking is softer and tender.

Features:
Figure Parafalle paste has an interesting structure. In the middle of the dough thicker and dense, and on the edges, the opposite is thin.

Such a feature gives this type of macaroni diversity in organoleptic sensations when eating. After cooking "Wings of butterflies" is softer and gentle core.

Due to its bizarre and unusual form, such a type of paste is particularly popular in children.

In addition to the classic Farfalle of standard sizes, there are also other types:

    • Farfalle Rigate (Ital. Farfalle Rigate, translated "striped butterflies"). "Rigate" means that there are additional staps of groove on the surface of the paste. They help better detain sauce. Fit with meat and creamy sauces, as they perfectly delay them on the surface;

    • Farfalle Tonda (Ital. Farfalle Tonde) .Vide Farfalle with round cropped edges in the form of a spoon. This form allows you to detain inside the "Spoon" more than the sauce. Pasta will suit any thick sauces.

    • Farfallette (ITAL. Farfallette) about 1/3 less in size than ordinary butterflies. Starty Farfallette is served with mushroom sauce. Also well combined with light vegetable, cheese or cream sauces.
    • Mini Farfall (Italy. Mini Farfalle). In size less than Farfall, but more Farphallini. It will go to salads and light vegetablefish, creamy sauces;
    • Farfallini. (Italy. Farfalline) The miniature view of the Parafalle paste. The sizes are used mainly to prepare soups;
    • Farfall Integral(Italian. Farfalle Integrale). "Integral" in this case means that the dough has added natural dyes, such as beets, spinach, ink Caracatiet and others, different types of flour or seasonings in order to change the color and taste of pasta.

The most common combination of green, white and red colors - the Tricolor of the National Flag of Italy. Emerging with light sauces based on vegetables, and also exceed themselves in various salads.

Combined and served:
Parafalle pasta is universal. Its different forms and sizes will allow you to choose the desired view to any sauce.

Standard classic porphale are suitable as light vegetable or fish sauces, and more thick cream, cheese and tomato sauces.
Thanks to its form, the bows is used in the side dishes, soups, cold and hot salads. Their bizarre outlines, inspired by the shape of butterflies, revive any lunch or dinner.

Time for preparing:
Classic Farfall is boiled to the state of Al Dente 8-9 minutes. To complete readiness to cook 10-11 minutes.

Farfalle dishes recipes (ITAL. Farfalle) Butterflies / Bentows:


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nutricist, clinical psychologist-nutritionist

Portion of macaroni for a girl - about 60 grams in a dry form, for a man - 85 grams. Most often, pasta is made of wheat flour, but there are pasta from rice, buckwheat, chickpea flour and flour of other legumes. Since pasta is made from a particular type of flour, they contain similar - only in smaller quantities - vitamins and minerals of the grain crop, from which flour is made. Most often these are vitamins of group B, E, trace elements such as iron, phosphorus, manganese, potassium. Makarona should not be used with bread - it turns out that you eat two different types Processing flour, thereby increasing the daily calorie.

Macaroni differ in groups - a, b, in, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose the pasta of the group A - they are made from the flour of solid wheat, they retain more fiber and contains less starch. This is important for people suffering from diabetes of the first and second type - in the macaroni from coarse flour below. People C should choose pasta from buckwheat and rice flour.

The color of the paste can vary depending on dyes in the dough. Pasta are green (with spinach), purple (with swallow), red (with carrots), orange (with pumpkin), black (with Caracatian ink or truffle). Pasta is good garnish To meat, fish, bird, cheese. Pay attention to the cooking time, which is indicated on the package: what it is more, the macaroni is more useful. Pasta is better to prepare to the degree of Al Dente, that is, dissonant. So the body will digest them longer, and you - stay well. Remember: it is not filled with pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Paste makes out fresh dough On wheat flour, and it can be of various shapes, sizes, colors and items. The most bold connoisseurs argue that there are more than 600 species of pasta in the world.

In any case, describe in one article all its varieties would be simply impossible, so we decided to reduce the list of up to 25 the most important and popular, about which you may still have no hear. Attention: snack before browsing this post - maybe these photos will make your stomach complaints about food.

1. Manicotti.

These are very large tubes, usually corrugated, which stuffed the most diverse filling (seafood, meat, vegetables), and then rushes, watering the traditional Italian white sauce beachel and sprinkled with grated parmesan. Despite the large size, manicotti is a pretty light (and tasty) dish.

2. Bukatini.

Bukatini - thick pasta in the form of spaghetti with a hole in the center. Such tubes with a length of 25-30 cm are typically boiled 9 minutes, and then served with oil sauces, pontshate (bacon) or guangle, vegetables, cheese, eggs and anchovies or sardines.

3. TagliaThellile.

TagliaThellile - long flat "ribbons" that make eggs. They have a porous and coarse texture, which makes them ideal for Italian beef sausages, veal, pork or rabbit. Another popular version of TagliaThellile is served with truffles, olives and vegetables.

4. Ravioli.

By tradition, they are preparing at home. This is a kind of dumplings. Usually they have a square shape, although they meet both round, and semicircular. The type of filling varies depending on the region. In Rome, for example, Ravioli stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia, they are stuffed with ricotta and grated lemon crust.

5. Jemelli.

Translated from Italian this name means "Gemini". It is a twisted paste, which is usually served with light sauces (for example, pesto), which remain on the spirals. Sometimes Jemelli is called the "horns of a unicorn." it perfect choice For salad or various types of tomato sauces.

6. Farfall.

Farfalle is translated from Italian as "butterflies", and this is one of the most popular species of pasta. They can be of different sizes, but always have a clear shape of the butterfly. Although almost all sauces are suitable for them, it is best to serve a porphalle with creamy and tomato. Farfalle is the most different - ordinary, tomato, with spinach. Usually different varieties Sold together, in one pack, reminding the color of the national flag of Italy.

7. Fettuccini.

This name is translated as "small ribbons". This is a flat thick noodles of eggs and flour. They look like TagliaThell, but a little wider. Especially popular in Roman cuisine. Often Fettuccini eat with beef or chicken Ragu.. However, the most popular dish with this type of paste is "Fettuccini Alfredo", which consists of Fettuccini, parmesan and butter.

This kind of pressed pasta with six "petals" surrounding the center, resembles a flower. It is often used with salads, but also perfectly comes to meat and fish sauces or tomato-based sauces.

9. Cannelloni.

Translated as a "big reed". This is a cylindrical type of paste, which is usually served baked with filling and watered sauce. Popular fillings include spinach and ricott or chopped beef. Usually with this paste, tomato sauce (bottom) and bezamel (from above) are used.

10. Ditalini.

Ditalini resemble very short pasta in the form of small tubes. This type of paste is typical for Sicilian cuisine. This is usually one of the main ingredients of salads, thanks 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 externally Fusilli. Rotini is a view of a spiral or corkscrew, if you want. Due to its unique structure, the mouth is added to the dish more aroma and taste, absorbing more sauce. Often they are served with pesto, carboné or tomato-based sauces.

12. Linguine.

This is a long flat noodle, wider than spaghetti, and about the same as Fettuccini. For the first time they appeared in Genoa, but serve them with pesto or seafood. Typically, Linguines are available in both white flour variance and in the whole grain option.

13. Conquile.

Usually they are called simply "shells" due to their characteristic form. Especially popular in Britain. This type of paste can be of a wide variety of colors - natural dyes are used for their color, such as a tomato extract, squid ink or spinach extract.

14. Radiators.

Radiators - small short pasta, named after radiators. This unusual form should maximize the surface area for better adhesion. It is thanks to this form of a paste great for dense saucesBut it can also be found in casseroles, salads and soups.

This is a thick long pasta, which first appeared in the province of Siena in Tuscany. The dough is rolled into a thick flat sheet, cut by strips, and then manually roll into tiny long cylinders, slightly thinner a regular pencil. Piches are served by S. different dishes, including with garlic tomato sauce, mushroom sauce, stew and various types meat.

16. Garganielli.

This type of paste on an egg-based basis, which is famous for the fact that it needs to be prepared for a very long time. Garganelli roll in the form of tubes resembling foam. This type of paste is typical for Bologna cuisine, as well as it is often served with duck stew.

17. Vermichel.

Translated the word "Vermicell" means "little worms". This is a traditional type of long thin paste, similar to spaghetti and well known to all our compatriots. Although this is one of the most traditional species italian pasteSome Asian countries have their own options for this dish from rice flour. Vermicell is great for seafood.

18. Kavatatappy.

Kavatatappy - wrapped spiral tubes resembling twisted pasta. This is the perfect choice for cold lettuce, in addition, this type of pasta will greatly go both with light and dense sauces.

19. Tortelini.

Tortellini first appeared in the Italian region Emilia. These are ring-shaped pasta with filling inside. Usually they are filled meat minced meat (pork, prosciotto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.

20. Pepadredell.

These are big and very wide pasta. In the raw form, their width is 2-3 cm and can have corrugated edges. Padpartello comes from the Tuscany region and are well suited to tomato and meat saucesAnd they are served with mushrooms, parmesan or stew.

21. Fusilli Bukati.

As it is clear from the title, this paste is a mixture of Fusillin's paste and Bukatini. From Fusilli, she received its characteristic spiral form, and from Bukatini - length and hollow center. Fits almost all types of sauces.

22. Lazagnette.

Of course, you know Lazagan - one of the most popular species of pasta worldwide, but few knows that there is a smallest version of this italian dish called Lazagnette. It can be supplied in two forms - putting one layer on the other with various ingredients between them (as in conventional climbing) or simply put on a plate with other ingredients.

23. Strinotstsi.

Translated as "shoelaces on shoes". This is a long subtle paste similar to Spaghetti, typical of the Italian region of Umbria. The paste is done manually and is usually served with black truffles, meat stegu, mushroom or tomato sauce, etc.

24. Rizoni.

Also known as Risi. Reminds rice both in form and size. Because of its small size, it is usually served in circles, but also perfectly combined with salads and stewed dishes. There is a wide variety of tastes and colors, such as spinach, pepper and dried tomatoes.

25. Pakteri.

This type of paste is from campaign and Calabria. Pakcheri - very large tubes. Usually smooth, but also there is a corrugated option called Pakkteri Millerig. This type of pasta can be served with bolognese and other sauces or, due to their large size, stuff with cheese, seafood or meat and bake.

Other ingredients are added, for example: dyes (tomato paste, spinach, ink Caracatiet and others), eggs.

Often the term "pasta" refers only to dried test products. However, some products from the test, which boil, are prepared not only from dry, but also from freshly prepared test (for example: noodles, niccocks, bishbarmak). There is no accurate, unambiguous and generally accepted classification of products from the test.

Italian pasta is called paste (ITAL. PASTA), but in Russian this word has a different meaning. The Russian term "pasta" comes from the Greek word "Makaria", which means "Kushan from barley flour", but this term applies in Russian for all pasta in general.

Classification of pasta

Classification italian macaroni 3

The raw materials used affects, in accordance with Russian standards, for the division of pasta to groups A, B, B (depending on wheat varieties) and the highest, first and second grade (depending on the variety of flour):

  • group A: Made from the flour of solid wheat (fool) of the highest, first and second varieties.
  • group B: Made of the flour of soft vitreous wheat of the highest and first grades.
  • group B: Made of wheat bakery flour of higher and first grades.

Solid wheat varieties have a greater content of gluten and smaller starch content than soft. Pasta made of them have a lower glycemic index.

In some countries (for example, in Italy), pasta is allowed to be made only from solid wheat varieties (in the same way as a group A in Russia).

In the way cooking There are fresh, usually egg, and dry products.

In degree ready Pasta may vary depending on their type and local traditions. In Italy, it is standard to prepare to the degree of Al Dente ("on the teeth", that is, the most middle of the product remains slightly underestimated and solid. In some countries, including in Russia, the product can seem half-one).

Big and possibly the most common group of pasta - whole (spaghetti) or tubular (Pasta) products, not less than 15 cm long, with very small, usually in 1-2 mm, the diameter of the product (or the thickness of its walls, if tubular).

In Italy, various types of pasta have names corresponding to their shape and size.

The end in the title indicates product size:

  • oNI - big
  • ette or eTTI - Small
  • iNI. - Small.

By form Pasta are divided into five groups:

Long pasta

Classification of Italian Macaroni 4

  • Bavete (ITAL. Bavette) - similar to fighter spaghetti - native of Liguria.
  • Capellini. (Ital. Capellini; from Ital. Capello - hair) - the name of the north of central Italy, translates from Italian as "Highswie", "Thin Hair" (1.2 mm - 1.4 mm). It is also called it: "Angel's Hair (Capelli D'Angelo) or Venus Hair (Capelvenere).
  • Vermicelli (Ital. "Vermicelli; from Ital. Verme - worm) - long, rounded and fairly thin (1.4 mm - 1.8 mm).
  • Spaghetti (Ital. SPAGHETTI; from Ital. SPAGHE - line) - long, rounded and fairly thin (1.8 mm - 2.0 mm). Initially, their length was 50 cm. Now it has been reduced to about 25 cm for convenience, but you can find long spaghetti (manufacturers usually placed them in the section "Special Format").
  • Spaghettini - Thinner than spaghetti.
  • Spaghettoni. - thicker than spaghetti.
  • Mackeronchini (Ital. Maccheroncini) - are somewhere between Spaghetti and Laveta.
  • Bukatini (Ital. Bucatini).
  • TagliaThelle (ITAL. TAGLIATELLE) - Thin and flat stripes egg dough About 5 mm width. Different from Fettuccine, mostly, only less width (the difference is at least 2 mm).
  • Fettuccin (Italy. Fettuccine) - thin flat strips of a test width of about 7 mm.
  • Mafaldine (ITAL. MAFALDINE) - Long tape with wavy edges. Mafaldine were invented in Naples and once called "Rich Fettuchell". Napletanians invented them especially for the princess of Mafald Savoy and dubbed them later, "Reginette" (Reginette - Kingana, literally) or "Mafaldine" in her honor.
  • Linguine (ITAL. Linguine) - Long, thin bars of noodles.
  • Padardelele (Ital. Pappardelle) - flat ribbons of noodles 13 mm wide, native of Tuscany.

Short pasta

Classification of Italian Macaroni 5

  • Fusilli. - fusilli - Right from northern Italy. The name comes from the word "Fuso", from the Italian "spindle", with the help of which they were nothing wool. The form of Fazilli resemble three bonded together and spiral blades.
  • Girandole. - girandole. - are considered to be the younger sisters of Fusilli. His name Girandall was received for similarity with a children's heappling - a multicolored turntable. They have a shortened shape and require less time to prepare.
  • Penne. - penne - RIGATE (ribbed), Lisce (smooth), Piccole (small) - All Penne have a characteristic dynamic shape of a hollow tubule with oblique cuts, on a manner of an articulated antique pen, in comparison with the familiar straight classical pasta.
  • Pipe Rigate. - pip Rigate. Some believe that this format of paste refers to Roman gastronomic culture, others suggest that it appeared for the first time in the north of central Italy. The people are called snail. Remind the shape of a tube twisted by the semicircle so that the sauce is held inside. Due to its form, the pip rigate is perfectly combined with the most diverse sauces, which are perfectly held on the ribbed surface and inside, in order to contact the taste of all ingredients in contact with the neb. That is why Pipa Rigate is successfully used in conjunction even with the easiest sauces. Brilliant main characters of almost all culinary experiments, Pip Rigate are perfectly combined with simple, but fragrant sauces. A particularly delightful result gives a combination of pep rigate with sauces of vegetables or cheeses, which, falling inside the curved form, will allow them to slowly enjoy their taste. They will also be good with thick fragrant sauces, for example, with sauce of mushrooms, sausages and acute red peppers.
  • Tortiglioni. - tortiloni - One of the first invented forms of Makaroni in Naples - short tubes with a characteristic pattern, from which they received their name - "Tortiglione" - ascending along the spirals of the grooves that remain after processing on the lathe.
  • Maccheroni. - mackeroni. - Small thin tubes, slightly bent.
  • Cellentani. - challentany - Spiral tubes.

Pasta for baking

  • Cannelloni. - cannelloni - tubes with a diameter of up to 30 mm and up to 100 mm long, one of the first types of macarons invented by people. For a long time, they were prepared from the test, mixed on water from the ground grain with salt, then the dough was rolled and cut into rectangles, for which the stuffing was put, turned into the tube and then cooked.
  • Lasagne. - lazagna - Rectangular sheets for baking. Lazagany sheets alternate with filling and baked in the oven for about 20 minutes. Unlike other types of test, it is not necessary to boil.

Small pasta for soups

  • Anelli. - anelli - Miniature rings for soups.
  • Stelline. - stelline - Stars.
  • Orekkey - Small products in the form of ears.
  • Film - Thin short threads.
  • "Letters."

Figured pasta

  • Farfalle - farfall - Butterflies.
  • Farfallette or Farfallini. - Smaller butterflies.
  • Conchiglie. - conquile - products in the form of seashells; Suitable for filling with stuffing. There are smooth (lische) and corrugated (RIGATE).
  • Conkillette - Smaller shells.
  • Conchiglioni. - conkloni (big shells).
  • Jemelli - Thin spirals or harnesses with hollow ends.
  • Caseschec - Horn.
  • Campnellle - Bells with a wavy edge.
  • Nyokki. or cavatelli - corrugated shells.

Classification of Italian Macaron 7

Dough with filling

  • Ravioli - Analogue of Russian dumplings, Ukrainian dumplings, etc.
  • Anolotti. - rectangular and in the form of crescent envelopes with traditional meat filling
  • Capeletti - Small stuffed products in the shape of a hat.
  • Tortellini - Analogue of dumplings, only with a peculiar stuffing, for example, with cheese, with ham and cheese, even with Ricotta and spinach.
  • Cannelloni - Large tubes designed for filling mines.

Using

Pasta are distributed throughout the world and are the basis of many dishes. It is widely used, among others, in Italian, East Asian and vegetarian cuisine.

Food and Energy Value

In accordance with Russian standards, 100 g of pasta (non-prepared) should be contained from 10.4 to 12.3 (in soy - 14.3) protein, from 1.1 to 2.1 (in dairy - 2, 9) g fills, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.

In Italy in a macaron plate (85 g - this portion per person) should be contained approximately:

Dishes from macaroni

  • Lasagna with bacon, spinach and mushrooms
  • Spaghetti with asparagus and ham
  • Kannelloni in Tuscan
  • Mediterranean pasta with basil
  • Meat lasagna with eggplant
  • TagliaThelle with smoked salmon
  • Spaghetti with bolognese sauce
  • Pasta with cheese and zucchini sauce with garlic aroma
  • Paste baked with mozzarella
  • Penne Penne Salad with Drier Tomatoes
  • Pasta - Tagliatelle with mushrooms
  • Paste with broccoli and asparagus
  • Pasta with summer vegetables and herbs
  • Salad with noodles, shrimps and ginger
  • Pasta with lemon, basil and ricotta
  • Spaghetti with olive and capers sauce
  • Spaghetti with shrimps
  • Paste with broccoli in creamy cheese sauce
  • Fusilli with herbs and tomatoes
  • Ramen.

Information sources

  • Pasta - article from the Big Soviet Encyclopedia.

Makaroni in art

  • forever Macaroni Song (2004) Rock Groups "Forbidden Drummers"
  • song "I love the pasta" soloist group "Time Machine", Andrei Makarevich

Notes

Paste
Types

Alphabet (paste) · Anelli · Anellini · Achini di pepe · Anolotti. · Bavete · Bigoli. · Bukatini · Vermicelli · Wolf eyes (Occhi di lupo) · Galyushki · Garganalli · Dzitoni · Jemelli · Girandole. · Campnellle · Cannelloni · Capellini · Casonkelli · Cavatappy · Cavatelli · Capellini · Klecksky · Cortetti · Croccetti. ·