Second dishes 

Types of macaroni. Makarona from buckwheat flour

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 macaroni made of soft flour, from the macaronis of 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 make, or a funchose, in the manufacture of pasta, instead of or together with wheat, add 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 a strange symbol 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 are not recommended to use cheese with them, including to sprinkle with grated parmesan, and recommend that this format of pasta various light spicy sauces that inherent in the south of Italy are recommended.

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 macaroni retained the length and flexibility of 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:The most suitable sauce to Bukatini 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:Due to its structure, Mackeronchini will be flawlessly combined with thick meat and fish saucesand 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 paste 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:The delicate taste of a subtle rolled test can be supplemented with bold notes of spicy tomatoes and fish sauces.

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 has been invented by the Italian Cooking of Zafigruh 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 (Italian. Farfallette) is about 1/3 less in size than ordinary butterflies. Startupy 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 Farfallini. It will go to salads and light vegetable, fish, creamy sauces;
    • Farfallini. (Italy. Farfalline) The miniature view of the Parafalle paste. The sizes are used mainly to prepare soups;
    • Farfall Integral(Ital. Farfalle Integrale). "Integral" in this case means that natural dyes have been added to the dough, such as beets, spinach, ink Caracatiet, etc., different types 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 suitable as light vegetable or fish sauces, so and more thick creamy, 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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In this article:

Pasta may differ from each other not only by appearance, but also a variety - more precisely fine raw materialsFrom which they were produced. On the packages you can find the inscriptions of the following content "made from the tops of the highest grade" or "used wheat solid varieties". In the first case, the main component is obtained by grinding the parts of the grain, and in the second one - from solid wheat.

Major varieties of pasta

For the Classification of Macaron, there are standards according to which they are divided into groups and varieties. Moreover, for the manufacture of macaroni groups, the wheat of solid varieties is used, and for all others - soft.

In many countries (in particular, in Italy), products are manufactured exclusively from solid varieties.

Consider in more detail the characteristics of varieties:

  • group A: solid wheat (highest, first and second grade);
  • group B: Soft wheat (highest and first grade);
  • group C: Wheat Bakery Flour (Higher and First Grade).

According to the method of cooking distinguish egg and dry products. Pasta produce differing in shape, size and diameter.

By form, they are divided into 5 groups:

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

The most popular representative of long macaron are spaghetti with a characteristic round cross section and more than 15 cm long. in our country are in demand bukatini - Pretty thin spaghetti with holes.

TagliaThellile and Fettuccini are very similar to each other and are a kind of noodle having a kind of long flat ribbons.

In turn, short and curly pasta are divided into tubular (horns, feathers), filamentine (vermicell) and tape products (noodles). It is worth mentioning in this species and bulk products with complex configurations (ears, seashells, asterisks, rings and much more).

European names of Macaron differ from our products with an original form. So, the Farfalle is made in the form of butterflies, and our people are called simply - bows.

Macarons for baking are associated with many owners with lazagne - Large sheets for the preparation of popular dishes.

Huge tubes - cannelloni (diameter 3 cm) can also be stuffing and bake.

Qualitatively manufactured pasta have the taste and smell, and the absence of bitterness, mold and sharpness is a prerequisite. Their color is characterized by one-photon with a yellow tint. In the process of cooking, pasta should not be glued together, to form lumps and lose their original form. The duration of storing pasta is as follows: without additives - for 2 years, with eggs and tomato components - 1 year; With wheat germs - only 3 months.

Improving the assortment of macaroni is carried out by introducing into the recipe not quite traditional raw materials, namely food additives, dyes and new types of flour. For high-quality improvement of the product and satisfying the growing needs of customers, vitamin and mineral supplements can be used.

Makaroni with therapeutic effect

Every year the assortment of pasta will be expanded by increasing the contents of the useful substances and creating fundamentally new types of medical and prophylactic products. For diet nutrition People with renal failure are developed by special pasta. Showless products are made from corn Starch. With the addition of vitamins of group V.

Such products have a neutral taste without a characteristic smell.

For therapeutic and preventive action, pasta are also produced:

  • calcium enriched (food chalk or shell);
  • with an elevated content of bran, all-grained grain or wheat embryo;
  • vegetable mosaic (with additives tomato paste, spinach and sorrel, carrots);
  • water additives enriched.

The last variety of pasta may contain vintage biooduddes - They are intended to strengthen immunity, increasing the protective forces of the body and improve the overall condition of a person as a whole. Pumpkin or apple bioavauses give pasta amber color. The diet with their content is recommended for typographically disease, problems with gastrointestinal tract and cardiac activity.

In some countries, it is customary to release makaroni of improved tasteWhen the packaging contains a tablet made of salt, vegetable concentrate, sodium glutamate, caramel, garlic, pepper, flour, soy Sauce. and glucose. Products from all-grained grain and with a variety of fillings (meat and vegetable). Pasta with seasonings from garlic or coffee are no longer a novelty, but products in the form of dry breakfasts, the so-called "pasta chips", useful to periodically use.

Pretty long-term storage pasta is quite common when the finished product is placed in heat-resistant packaging and expose infrared rays (3 minutes). Under their effects are sterilized, and the shelf life increases significantly.

The main advantages and benefits of pasta

Macaron's demand is easily explained, because they are characterized by the speed of preparation and affordable price. Moreover, the product image is gradually changing. Another 10 years ago, they were considered far from the most useful dish and were not recommended that category of people who adhered to diet food. Today they rightly have honorary status useful product, to a greater degree due to fashion on italian dishes. The sales volumes of pasta are much increased during the crisis period, when the population is reserved by this product with a long shelf life and at an affordable price.

Currently there are special pasta diet, After all, the high level of digestibility of the main nutrients (proteins and carbohydrates) organism gives a feeling of satiety for a long period of time and prevents the extra weight set. For these purposes, it is desirable to choose a paste from whole grain, which is especially rich in useful substances and fiber, vitamins and phytonutrients.

According to research, the direct relationship between the presence in the diet of solid cereals and the process of weight normalization is scientifically proved. In order for the whole grain pasta to bring the maximum benefit for the body, they are recommended to be used with vegetables and leaf greenery.

Today exists dozens of species pasteMany of which are served exclusively to a specific sauce or dish. Quite often in recipes there are unfamiliar names of pasta, which can be safely replaced with analogue from one category. Fancy forms and product quality do not cease to surprise real gourmets and ordinary connoisseurs of delicious food.

And water mixing, in various ways of molding and drying.

Classification and assortment

All pasta are divided into groups A, B, B; varieties (highest, first, second). The designations of pasta manufactured using additional raw materials are complemented by the corresponding name, for example, the noodle of the highest grade egg.

Products are determined by a variety of flour. The standard provides for the release of top-grade pasta (from the flour of the highest grade - the grunt), the first grade (from the flour of the first grade - semi-rounds), the second grade (from the flour of the second variety - semi-conversions).

The assortment of pasta products is very diverse. Along with conventional products, the following grades of pasta are available:

  • higher egg; the highest egg with an increased meager content;
  • tomato first and top grades;
  • milk first and highest grades with the addition of cow's milk, whole dry low-fat cow's milk;
  • curd first and top grades;
  • vitaminized first and top grades;
  • quick-refining;
  • pasta with vegetables;
  • products with dry yeast or yeast extract;
  • products with soy flour;
  • products with fish protein concentrate.

Special Pasta Made, for example, for children and diet food:

  • small (in the form of greyhound) products of increased biological value for baby food from the tops of the highest grade with the introduction of caseita, glycera phosphate of iron, vitamins in 1, in 2 and pp;
  • shopless products (in the form of vermicelli) for therapeutic nutrition and for children in need of a hypoprotein and agglutu diet; produced from a mixture of corn starch with the addition of vitamins;
  • products for second dishes. The formed noodle is passed through a bath with butter or spray with oil, then dried at 70-130 ° C. In such noodle, fat is not oxidized for 6 months. It has a high nutritional value and does not glue in the finished form;
  • products for long-term storage. Fresh products are packaged into heat-resistant packages and irradiate from both sides by infrared rays at 100-160 ° C for 3-4 minutes. Thus, products are sterilized, and their persistence increases.

In addition to varietal differences, the product classification divides pasta to types, and types - for subtypes.

The entire range of pasta products is divided into four types of regulatory documentation: tubular products, thread-shaped, tape, curly.

Each type of pasta is divided into subtypes.

TO tubular products Take three subtypes - pasta, horns, feathers.

Pasta are subdivided inherited species: ordinary (5.6-7 mm diameter), ordinary corrugated (diameter 5.6-7 mm), special (diameter 4.0-5.5 mm), special corrugated (diameter 4.0-5 , 5 mm), amateur (diameter of more than 7 mm), amateur corrugated (with a diameter of more than 7 mm), straw (diameter up to 4 mm).

Macaron length of short 15-30 cm, long-more 30 cm.

Horns - short cutting tubular products, slightly curved, length on an outer curve from 1.5 to 5 cm. The horns are the following types: ordinary (diameter 5.6-7 mm), special (diameter 4.1-5.56 mm) , straw (diameter up to 4.1 mm), for minced meat (with a diameter of 20 ± 3 mm).

Feathers - briefly cut tubular products with a slant slice and a length of acute angle to a stupid slice from 3 to 10 cm. We produce the following types: amateur (diameter of more than 7 mm), ordinary (5.6-7 mm diameter) and special (diameter 4 , 1-5.56 mm).

TO Thread-shaped products Putting vermicelline (cross section of no more than 0.8 mm), ordinary (cross section of no more than 0.9-1.5 mm) and amateur (cross section of 1.6 to 3.5 mm).

Lento-shaped products Proper primarily noodles, which is produced by smooth, corrugated, sawy, wave-like, etc. The sizes of noodles arbitrary, however the ribbon width should be at least 3 mm, the thickness is not more than 2 mm. Noodles are produced narrow (up to 7.0 mm inclusive) and wide (from 7.1 to 25.0 mm).

Curly products are divided into the following types: alphabet and figurines measuring 8x2x10 mm; ears and bows; seashells of various sizes (diameter up to 30 mm and wall thickness not more than 1.2 mm); asterisks, gears, rings (with a diameter of 10 mm and a thickness of 1.55 mm); Crupes and rice type grains (with a diameter of not more than 3 mm and no more than 10 mm long); Squares, triangles and other curly plates (thickness not more than 1.2 mm, the sides of the square, the triangle is not more than 12 mm); Bologna stamps (dimensions of plates from 10x10 to 50x50 mm, thickness from 0.7 to 1.5 mm).

In the given classification list, their form is adopted as a trait for the subdivision of pasta. Often use other signs, such as technological, size, in the nature of cross-section, etc.

Depending on the Fashion formation There are extruded and stamped products. Stamp curly products, the rest are obtained by pressing.

Depending on the Length Pasta are divided into long (from 20 to 40-50 cm), short and briefly cut (from 1.5 to 20 cm), soup backs (in the form of thin flat and curly sections with a thickness of 1-3 mm).

Depending on the Fashion layout before drying Pasta are divided into straight (all sided drying products), loose (all short cutting products and soup backfills, which are dried by embankment), shoes and bows (vermicells and noodles of special layouts).

The assortment of pasta is constantly updated.

Pasta are characterized by high nutritional value and good digestibility. They contain at least 11 - 12% protein substances, 70-72% of carbohydrates (mainly starch), 13% moisture and 0.5-0.7% fat, the content of mineral substances and fiber, not digestible by the body, is slightly.

The nutritional value

The main consumer merchandise of pasta are:

  • high nutritional value, since wheat flour of better quality is used for their manufacture with a large content of protein substances and a minimum amount of mineral substances;
  • high digestibility of proteins (86%), fats (90%) and carbohydrates (98%);
  • culinary advantages are speed and simplicity of cooking dishes (the duration of the cooking of small products is about 5 minutes, thick-walled - 15-20 minutes).

Nutritional value and consumer advantages depend on the variety and composition and the enrichders applied.

Quality Factors

Main raw materials For the production of pasta, special pasta flour, bakery flour of higher and first grades with a content of at least 28% gluten and water content.

TO Additional raw materials include: enrichment supplements - eggs, eggs, solid and dry milk, etc.; Taste and aromatic additives - vegetable and fruit juices; Vitamin preparations - in 1, in 2, pp; Improvements are surfactants used to give pasta of specific organoleptic and physicochemical properties.

Process of production Pasta currently is currently carried out on an automatic stream line and consists of raw materials preparation operations, kneading, testing (feeding and rolling), molding (curly products are pressed, stamps, noodles are manufactured by manual method), drying, fault (stabilization), sorting and Packaging.

Quality of pasta largely depends on the correct drying. Slow drying leads to watering and mold, fast - to cracking, uneven painting without a vitreous breakfast and with unsatisfactory properties during cooking. Briefly cutting products are dried 20-90 minutes at a temperature of 50-70 ° C, long - 16-40 minutes at a temperature of 30-50 ° C.

Quality control Pasta is made according to organoleptic and physicochemical indicators according to the requirements of the standard.

Organoleptic indicators - Color, surface condition, shape, taste and smell, condition after cooking and blur view.

The color of pasta should be homogeneous with a cream or yellowish tint. Whitish or gray tint color indicates a defective raw material, violation technological process Pressing or drying.

The breakdown of pressed products should be vitreous. White flour fracture indicates the waste of raw materials or test processing.

The surface must be smooth, rugged or slightly matte. The roughness of the products is undesirable, although during cooking it disappears.

The taste and smell of dry and cooked products should be without features: there should be no bitterness and increased acidity, a sharp and mold smell or any other extraneous tastes and smells.

The condition after cooking is the most important indicator of pasta. Pasta welded for 10-20 min should increase in volume by no less than 2 times, to keep the shape well, to be soft, elastic, do not stick together, do not form lumps. Another important property associated with cooking is the preserving of dry matter.

The form must be correct, corresponding to the name of products.

Physico-chemical performance indicators - Humidity, acidity, strength and content of scrap (for macaron), the content of crumbs, metal photographs, lack of barn pests. Based on the data obtained, it is concluded.

Depending on the quality and variety of flour, pasta are divided into groups - A, B, B and Classes 1st and 2nd. Products of group A - from solid wheat flour (durum); Group b - from the flour of soft high-picked wheat; groups B - from bakery wheat flour; 1st grade - products from the top of the top grade and the 2nd class - products from the flour of the 1st grade.

When making taste additives or enrichders, the group and class of products are complemented by the name of the additive or enrichment, for example, a group A 1st grade, group A 2nd class Tomato.

Pasta all groups and classes are divided into four types: tubular products - in the form of tubes of different lengths and diameters; Thread-shaped - in the form of threads of different lengths and sections; Lento-shaped - in the form of ribbons of different lengths and widths; Figure - pressed and stamped diverse shape and pattern.

Tubular pasta in shape and length, divided into three subtypes: pasta, horns, feathers. Pasta are a straight cut tube of 15-20 cm long (short) and at least 20 cm (long); There are single and double bent. The horns are a curved tube with a straight cut of a length of 1.5-4.0 cm on an external curve. Feathers - tube with a skewed cut length from 3 to 10 cm from acute to a stupid angle. Each subtype, depending on the size of the cross section, is divided into species. Up to 4.0 mm - straw, 4.1-5.5 mm - special, 5.6-7.0 mm - ordinary and more than 7 mm - amateur. Makaroni and horns are divided into straws, special, ordinary and amateur, and feathers are only special, ordinary and amateur. Macaroni from 5 to 13.5 cm long is called scrap, and less than 5 cm - crumb.

Thread-shaped pasta (Vermichel) depending on the size of the cross section (in mm), it is divided into the following types: a web - no more than 0.8; Thin - not more than 1.2; ordinary - no more than 1.5; Amateur - no more than 3.0. The length is distinguished by a vermicellier short (not less than 1.5 π) and long (at least 20 cm), single or bent twice. We also produce a vermicelline laid in the form of motors, nests, bows. The mass and size are not limited. Vermicell length less than 1.5 cm is considered to be a crumb.

Lento-shaped pasta (noodles) may be long double bent or single no less than 20 cm and a short length of at least 1.5 cm. The surface of the noodle can be smooth or corrugated; The edges are straight, sawy and wave. The width of the noodle can be from 3 to 10 mm, the thickness is not more than 2 mm. Release noodles in the form of nests, motors, bows. Noodles less than 1.5 cm is considered to be a crumb.

Curly products we produce any shape and sizes. Pressed products - in the form of seashells, spirals, braids, shells-dolls, lilies, etc.; Stamped products - in the form of stars, alphabet letters, gear, etc. The maximum thickness of any part of products on the break should not exceed: 1.5 mm - stamped and 3.0 mm - pressed. Figure products, unusual in the form of form, are referred to deformed.

In addition to traditional pasta, 12% humidity in the world market comes raw pasta with humidity of 28% and the implementation period of 24 hours.

The assortment of pasta is expanded by increasing the nutritional value and the creation of new types of products of therapeutic and prophylactic purposes. Showless products are obtained from the corn starch of the native and "swelling with the introduction of enrichders in the form of a group of B and glycelofosphate vitamins. They have a white color, after cooking becomes transparent, the surface of their matte-smooth, malfunctable. Taste - neutral, smell is missing. Recommended for Diet nutrition of persons with renal failure. We also produce:

Products enriched with calcium in the form of a chalk of food or shell;

Products with an elevated content of dietary fibers with a high content of faint particles or all-grained grain, with the addition of wheat embryo;

Vegetable mosaic products with various vegetable additives: 15% paste tomato - tomato, 30% spinach and sorrel - spinage, 15% carrot juice - carrot;

Products of aimed torapeutic action enriched with vegetable additives: grape peel bio-versions - products are designed to enhance human immuno-protective functions to radiation, biodivers from pumpkin or pumpkins and apples in the form of pasta - products are amber, have a beneficial effect in gastritis, tyggy disease, Stomach ulcers, stimulate the work of the heart.

In the assortment of pasta in other countries there are products of improved taste. Thus, a tablet consisting of a cook salt is placed in the packing of pasta - 60%, vegetable concentrate - 20, sodium mohamate - 10, caramel - 1, garlic - 0.1, pepper - 0.1, flour - 0.1, powder soy sauce - 5, glucose - 5%; Products from all-grained grain; products with fillers (stuffing from meat and vegetables); Products with seasoning garlic, coffee, in the form of ready-made dry breakfasts, called "pasta chips"; Frozen products. Products for long-term storage are also produced, which are packaged in heat-resistant packages and irradiate from two sides by IR rays at 100-160 ° C for 3-4 minutes. Under the action of IR rays, there is sterilization of products, as a result of which their retainability increases.

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. ·