Long pasta. Types of Italian pasta (pasta) and their purpose
All types of Italian pastas are made from unleavened dough and cooked in liquid (water or broth), which makes them different from other types flour products... At the same time, there is a strict classification according to the type of preparation and the composition of the dough. Dry pasta (pasta secca) is made, as a rule, from the simplest dough: flour-grit (coarse grinding of durum wheat - semolo di grano duro) is mixed with water (not a gram of salt!) Mechanically, since it is almost impossible to do it manually. Also, various products are mechanically formed from the dough, which, after drying, can be stored for many months and even years.
Dry pasta, in turn, is subdivided into long (lunga, such as spaghetti), short (corta or tagliata, such as penne), small items(pastina or minestrina), intended for seasoning soups and broths (for example, asterisks (stelle)).
Dry pasta is most typical for southern Italy, where once hung on special stands "pasta" was dried by the sea breeze. Raw, or fresh, pasta (pasta fresca), often called "egg" (pasta all "uovo), is made from flour soft varieties wheat with the addition of eggs or egg powder. The dough is kneaded (you can manually), and then also manually (or using the simplest devices) molded to cook immediately or freeze. Most often, this type includes pasta with a filling - such as dumplings (pasta ripiena), for example, ravioli or tortellini. Raw pasta more typical for Northern Italy.
Currently, there are dozens of types of pasta, many of which are only suitable for a specific sauce or dish. Often in recipes there are unfamiliar names for pasta, and I want to know how they really look and what they are eaten with. That is why we have selected and described the 30 most popular types of pasta. If you come across an unfamiliar type of noodles or hollow pasta, take a look at our plate, any pasta from the same category can replace it.
Long straight pasta
Capellini (cappellini) makarka
Long, rounded and very slender. They are sometimes also called "angel hair". Only consumed hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.
Vermicelli (vermicelli)
Long, rounded, thinner than spaghetti. In Italian, their name means "little worms". They are consumed hot, sometimes cold. Served with light sauces or crushed and mixed with vegetable salads.
Linguine
Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as "little tongues". They are consumed hot, sometimes cold. Large enough to be served with thick sauces such as marinara.
Spaghetti (spaghetti)
The most popular pasta in the world: long, round, medium thickness. Their name translates as "little ropes". Served only hot. Used with tomato sauces or casseroles.
Fettuccine
Long, flat ribbons and wider than linguine, but can replace linguine in all recipes. Served only hot. Used with thick sauces, especially good with creamy sauces.
Lasagna (lasagna)
Long and very wide, can be straight or curly. The casserole with their use is also called the same. Served only hot. They are laid in a mold in layers, smearing each layer with a thick tomato or creamy sauce, and baked.
Curly and twisty pasta
Rotini (spirals)
Very short spirals that look like spaghetti springs. Served hot or cold. It is used with very thick sauces with chunks or in pasta salads.
Fusille (fusilli)
Longer than rotini, also curled. Their name means "little wheels" in Italian. There are different types: short and thick, short and thin, long and thin. Served hot or cold. Many uses: with almost all sauces, in soups or in pasta salad.
Pappardelle ( egg noodles)
Wide long noodles. One of many traditional species Tuscany. They can be bought fresh (then they are cooked for just a couple of minutes) or dry. Served hot, in baked dishes, with thick sauces.
Tagliatelle (tagliatelle - egg noodles)
The same width as fettuccine or linguine, but not as flat. Classic pasta Emilia-Romagna. Served hot. They are used in casseroles, soups.
Hollow pasta
Ditalini (ditalini)
Small, very short pipes, in Italian their name means "thimble". Served hot or cold. They are used in soups or pasta salads.
Elbow macaroni (horns)
The curved, hollow horns traditionally used to make macaroni cheese. Served hot or cold. They are used in baked dishes or in pasta salads.
Perciatelli (pechutelle)
Long, thin, straight tubes, thicker than spaghetti. Served hot. Use them instead of spaghetti with stews, other meat sauces, and baked with eggplant.
Ziti
Arcuate tubes, but wider and longer than elbow macaroni. There is also a short variety called cut ziti. Served hot or cold. They are used baked, in pasta salads, with thick sauces.
Renne (penne)
Straight, medium-length tubes, often with lateral grooves. They are also sometimes called mostaccioli. Their diagonal cut resembles a fountain pen, which is why they got their name. Served hot. They are used in baked soups with any sauces.
Rigatoni (rigatoni)
Long, short tubes, wider than penne, but also grooved. They are used with various sauces: thick creamy sauces are well retained in the grooves on the sides.
Cannelloni (cannelloni)
Large, long tubes, like manicotti, but larger; translated from Italian - "large reed". Served hot. They are usually stuffed meat fillings and baked with sauce.
Manicotti (manicotti)
Longer and wider than penne, can be grooved. Manicotti is also called the dish itself when this particular pasta is used, as is the case with lasagna. They are consumed hot. Served with stuffed meat or cheese fillings.
Other forms of pasta
Alphabets (alphabet)
In the form of small letters of the alphabet, one of the most beloved children's pasta. Served hot. They are used in soups.
Anelli (anelli)
Small rings. Served hot. They are used in soups.
Farfalle (Bow Tie Pasta, bows)
Square pieces of pasta, gathered in the center to make a bow; their name is translated from Italian as "butterflies". Served hot. They are used in soups with cereals, such as buckwheat, and in other dishes.
Conchiglie
Shells with a long and narrow cavity. In Italian, their name means "clam shell". They come in different sizes. Serve hot or cold. Used in soups, baked and added to pasta salads.
Conchiglioni
They look like conchiglie but are noticeably larger. They are served in different ways, very effectively, hot. Can be stuffed (try, for example, a mixture of ricotta, pine nuts and spinach).
Orzo (orzo)
Both in size and in shape they resemble rice, from Italian it is translated as "pearl barley". Served hot. They are used as a side dish, in soups, and in vegetable salads.
Radiatore
With grooves and grooves like a radiator. Served hot, but also cold. They are good with thick creamy sauces, soups and salads, including fruit ones.
Ruote
In the form of wheels from a carriage. Served hot. They are used in soups, goulash, salads and thick sauces.
Pasta colorata (colored pasta)
Many of the pasta listed above are different bright color... They are made with the addition of food colors. Among food additives popular eggs (egg pasta, or pasta all "uovo), spinach (green pasta, or pasta verde), tomatoes, beets (purple pasta, or pasta viola), carrots (red pasta, or pasta rossa), winter pumpkin (orange pasta , or pasta arancione), squid ink (black pasta, or pega pasta), truffles (truffle pasta, or pasta al tartufo) and chili Served hot or cold Depends on the form
Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough on wheat flour, and it comes in a variety of shapes, sizes, colors and names. The most daring connoisseurs claim that there are more than 600 types of pasta in the world.
In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to 25 of the most important and popular ones, which you may not have heard of. Warning: grab a bite to eat before viewing this post - these photos may make your stomach beg for food.
1. Manicotti.
These are very large tubes, usually corrugated, which are stuffed with varied filling(seafood, meat, vegetables), and then baked, sprinkled with traditional Italian white béchamel sauce and sprinkled with grated parmesan. Despite its large size, manicotti is a fairly light (and tasty) dish.
2. Bucatini.
Bucatini - Thick spaghetti-shaped pasta with a hole in the center. These tubes, 25-30 cm long, are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.
3. Tagliatelle.
Tagliatelle are long, flat "ribbons" made from eggs. They have a porous and coarse texture, making them ideal for Italian sausages made from beef, veal, pork or rabbit. Another popular version of tagliatelle is served with truffles, olives and vegetables.
4. Ravioli.
Traditionally, they are cooked at home. This is a kind of dumplings. They are usually square in shape, although there are both round and semicircular. The type of filling varies by region. In Rome, for example, ravioli are stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia, they are stuffed with ricotta and grated lemon rind.
5. Gemelli.
Translated from Italian, this name means "twins". It is a curled pasta that is usually served with light sauces (such as pesto) that remain on the spirals. Sometimes gemelli are called "unicorn horns". it perfect choice for salad or various types of tomato sauces.
6. Farfalle.
Farfalle translates from Italian as "butterflies" and is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although almost all sauces will work with them, it is best to serve farfalle with creamy and tomato sauces. Farfalle are very different - ordinary, tomato, with spinach. Usually different varieties sold together, in one package, resembling the color of the national flag of Italy.
7. Fettuccini.
This name translates as "little ribbons". These are flat, thick noodles made from eggs and flour. They are similar to tagliatelle, but slightly wider. Especially popular in Roman cuisine. Fettuccini is often eaten with beef or chicken stew... However, the most popular dish with this type of pasta is "Fettuccini Alfredo", which consists of fettuccini, parmesan and butter.
This type of pressed paste with six "petals" surrounding the center resembles a flower. Often used with salads, but also great with meat and fish sauces or tomato-based sauces.
9. Cannelloni.
It translates as "big reed". It is a cylindrical type of pasta that is usually served baked with a filling and drizzled with sauce. Popular toppings include spinach and ricotta or chopped beef... Usually tomato sauce (bottom) and béchamel (top) are used with this paste.
10. Ditalini.
Ditalini resemble very short pasta in the form of small tubes. This type of pasta is typical of Sicilian cuisine. It is usually one of the main ingredients in salads due to its small size, however they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.
11. Rotini.
Do not confuse them with very similar in appearance fusilli. Rotini is a kind of pasta in the shape of a spiral or a corkscrew if you like. Due to its unique structure, rotini add more aroma and flavor to the dish, absorbing more sauce. They are often served with pesto, carbonara or tomato-based sauces.
12. Linguine.
These are long flat noodles, wider than spaghetti and about the same as fettuccini. They first appeared in Genoa and are served with pesto or seafood. Linguine is usually available in both white flour and whole grain varieties.
13. Conquilier.
They are commonly referred to simply as "seashells" because of their characteristic shape. Especially popular in Britain. This type of paste can be of a variety of colors - they are used for coloring natural dyes such as tomato extract, squid ink, or spinach extract.
14. Radiatori.
Radiatori are small short pasta named after radiators. This unusual shape should maximize surface area for better adhesion. It is thanks to this form that the paste is excellent for thick sauces but it can also be found in casseroles, salads, and soups.
It is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick flat sheet, cut into strips, and then manually rolled into tiny, long cylinders, slightly thinner than a regular pencil. Pichi is served with different dishes, including garlic tomato sauce, mushroom sauce, stews and various meats.
16. Garganelli.
This is a type of egg-based pasta that is famous for taking a very long time to cook. Garganelli is rolled up in the form of tubes resembling foam. This type of pasta is typical of Bolognese cuisine and is also often served with duck stew.
17. Vermicelli.
Translated, the word "vermicelli" means "little worms". This is a traditional type of long thin pasta, similar to spaghetti and is well known to all of our compatriots. Although this is one of the most traditional types italian pasta Some Asian countries have their own variations of this dish from rice flour... Vermicelli goes well with seafood.
18. Kawatappi.
Kawatappi are wrapped spiral tubes resembling twisted pasta. It is an ideal choice for a cold salad, in addition, this type pasta goes great with both light and dense sauces.
19. Tortellini.
Tortellini first appeared in the Italian region of Emilia. It is a ring-shaped pasta with a filling inside. Usually they are filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth... Tortellini is one of the most common types of pasta.
20. Pappardelle.
These are large and very wide pasta. Raw they are 2-3 cm wide and may have grooved edges. Pappardelle is native to the Tuscany region and goes well with tomato and meat sauces and they are also served with mushrooms, parmesan or stew.
21. Fusilli Bucati.
As the name suggests, this pasta is a mixture of fusilli and bucatini pasta. From the fusilli it got its characteristic spiral shape, and from the bucatini - the length and hollow center. Suitable for almost all types of sauces.
22. Lasagnette.
Sure, you know lasagne is one of the most popular types of pasta all over the world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms - layering one layer on top of the other with different ingredients in between (like in regular lasagne) or simply put on a plate with other ingredients.
23. Strignozzi.
Translated as "laces on the shoes." It is a long, thin pasta similar to spaghetti, typical of the Italian region of Umbria. The pasta is made by hand and is usually served with black truffles, meat stew, mushroom or tomato sauce, etc.
24. Rizoni.
Also known as rizi. Resembles rice in both shape and size. Due to its small size, it is usually served in mugs, but also goes well with salads and stews. It comes in a wide variety of flavors and colors, such as spinach, peppers and dried tomatoes.
25. Packerie.
This type of pasta is native to Campania and Calabria. Packeri are very large tubes. Usually smooth, but there is also a grooved version called pakkeri millerigue. This type of pasta can be served with bolognese and other sauces or, due to their large size, stuffed with cheese, seafood or meat and baked.
Pasta we appreciate for an attractive cost that fits into the budget of both student and pensioner. We love it for the simplicity of preparation, accessible to both a child and a young housewife, and an inveterate bachelor. And we adore for their versatility, from which you can prepare a variety of side dishes, delicious main courses, hearty soups, cottage cheese and meat casseroles, sweet desserts and many national dishes.
In large supermarkets, whole sections are dedicated to pasta. The range of these products is perplexing. Let's try to figure out - are there any differences between the products and what exactly they are. Today we will look at all kinds of pasta.
Opinion of the expert of the society for the protection of consumer rights, what is the difference between pasta and how to choose them:
Pasta varieties
Flour is the basis of any pasta. Most often, wheat flour is used for their production, but sometimes you can find products made from rye, rice or buckwheat flour. Pasta from wheat flour it is customary to subdivide according to the types of raw materials from which they are made. For production, flour of the highest, first and second grade is used.
In addition to the grade, the product group is indicated on the package. Be sure to pay attention to this indicator. Group A pasta is made from hard varieties wheat, and B and C - from soft varieties. The greatest value is products from durum wheat. They do not boil over, retain their curly shape and contain more nutrients.
Can you trust the manufacturers and everything that is written on the packaging? Learn to identify the truth:
Types of pasta
Let's try to sort out the abundance of pasta that manufacturers indulge us with. Colloquially, we often call all pasta "pasta", but in reality this term is usually used to denote long tubes, porous inside. All other products (or pasta, as they are called at home) are included in other groups.
A separate group of curly products can be taken out hollow figures for stuffing... The idea to fill tubes and shells with minced meat came from Italy, and therefore this group is represented by "purebred Italians": cannelloni, manicotti, conciglioni.
Especially for babies they produce curly pasta in the form of funny animals, birds, stars, flowers. Colored items are especially interesting for children. To get them, manufacturers add food colors to the dough.
Of course, these are not all types of pasta available in the assortment of grocery departments. I hope that you will love the pasta even more and will be more confident in handling packs with unfamiliar names.
Keep fit - eat pasta! It sounds paradoxical. But nutritionists have proven that products made from durum wheat not only do not harm the figure, but also help to keep it slim.
This article is for people over 18 years of age.
Have you already turned 18?
It is difficult to say exactly when and where pasta first appeared. One can only assume that this happened soon after man began to grow wheat. And the dough just dried in the sun. Scientists suggest that the homeland of pasta could have been China (and not Italy at all). This product became widespread thanks to geographical discoveries. People needed a nutritious, tasty product that did not require special storage conditions. The pasta completely and completely met these requirements. In Russia, pasta gained popularity much later than in the East or in Europe. Today, Russians rank 14th in the world in terms of the consumption of these products.
Types of pasta
So, pasta is a product made from flour and water. Flour can be of different types and varieties. The type of pasta will depend on this: wheat, buckwheat, rice, corn, barley. Certain species can be colored, which is especially popular with children. Carrot juice gives orange color, spinach gives green color, cuttlefish juice gives a black tint. As you can see, all dyes are natural and safe for human health. Therefore, such pasta can be safely given even to the smallest lovers of this product.
Today, store shelves are literally overwhelmed. different kinds pasta.
They can be conditionally divided into the following categories:
- The pasta is long.
- The pasta is short.
- Curly pasta.
- Baking pasta.
- Small pasta.
- Filled pasta.
Let's consider each type.
Long pasta
So, the most popular type is long pasta (including spaghetti). This type also includes cappellini, vermicelli, spaghettini, bucatini. Flat pasta: bavette, fettuccine, tagliatelle, linguine, pappardelle, mafaldine. In translation, their names mean "worms" or "ropes". They are 25 cm long, but the thickness can be different: from 1 mm to 5 mm. Initially, the length was 50 cm, now it has been reduced for ease of preparation. But if you wish, you can also find very long pasta (up to 1 m) on store shelves or on the Internet. Long pasta also includes noodles. It can be wide, narrow, with straight or wavy edges. But the thickness of the noodles should not exceed 2mm.
Short pasta
These include fusilli, girandole, penne, cavatappi, pipe, tortillone, maccheroni. These are the usual spirals, feathers, tubes, horns. Due to its shape, this type of pasta is ideal for serving with various sauces. The sauce will penetrate into the tubes, fill them with its own taste and aroma, and give you unforgettable moments of gastronomic pleasure.
Curly pasta
This type of product abounds in variety: butterflies, springs, shells, snails, cars. It goes well with cheese, especially Parmesan, spicy sauces, vegetables. They can be used both hot and cold.
Pasta for baking
These products will surprise you with their size. They themselves represent large hollow tubes or giant shells. These include cannelloni, manicotti, conciglion, conquiglia, lumaconi, lasagna. When preparing this type of pasta, everything will depend on the hostess's fantasy flight: the tubes and shells can be stuffed with minced meat, chicken, mushrooms, cottage cheese, vegetables. And every time the dish will play with new notes of taste. After the products are stuffed and placed in a baking dish, they should be sprinkled with sauce (béchamel or any other), sprinkled with cheese on top and sent to the oven until cooked. Lasagna sheets (rectangular flat shape) alternate with filling, smeared with sauce. Ready dish got its name from the basis - a special type of pasta.
Small pasta
Convenient for making soups, boil quickly, but do not boil over, keep their shape. These include products in the form of alphabet letters, short strings (cobweb), rings, stars. They will help you out if suddenly someone from the household is suddenly hungry or guests come with an unexpected visit. Cooking such pasta will not take you more than 3 minutes.
Stuffed pasta
These include ravioli, tortellinni, gnocchi. The filling can be very diverse: from minced meat (and then the dish will remind us traditional dumplings, only with pasta dough) to vegetables (the dish can be safely attributed to vegetarian cuisine). Also, cheese, chicken, ham, fruits and berries can act as a filling.
Pasta varieties
The type of pasta tells us about the type of flour from which they are made.
The following groups are distinguished:
- Group A pasta. These are the most useful products made from durum wheat. They do not boil over, keep their shape perfectly, do not require rinsing and the addition of a huge amount of oil. After cooking, it is enough to simply throw such pasta into a colander and let the excess liquid drain. Then add a few drops olive oil... Everything, delicious and healthy dinner ready for the whole family! In addition, the products of this group contribute to the excellent functioning of the body: they increase stress resistance, fight the signs of aging, eliminate headaches, improve sleep, and remove toxins from the body.
- Group B pasta They are made from glassy wheat of the first and highest grade.
- Group B pasta. Made from regular bakery flour, which is not very suitable for pasta. In some countries it is forbidden to produce pasta of this group. The quality of such products leaves much to be desired: they boil down, swell, do not keep their shape, break. Outwardly, you can distinguish them already on the store counter: they have a whitish or bright yellow color, their surface is not smooth, like their more expensive counterparts, but rough. These pasta cost an order of magnitude cheaper, they belong to the economy class segment.
- Pay attention to the composition. Only 2 ingredients will be present in quality products: water and flour. If you are looking to purchase colored pasta, the pack will contain natural dye.
- Find information about the flour from which the pasta was made. Ideally, this should be durum wheat flour. The pack will say: first class, group A, durum wheat.
- Consider the pasta appearance if the pack is transparent. They should be of a dull golden yellowish hue, with dark blotches (the result of grain processing), and a smooth surface. There should not be any debris at the bottom of the pack!
- Good pasta cannot be cheap. Products made from durum wheat will always cost more than their colleagues from groups B and C. But here, too, act prudently, do not buy insanely expensive pasta from France and Germany, do not overpay for trade mark and spectacular packaging.
- Home strength test. High-quality spaghetti is elastic, they bend easily, but do not break at the same time. Products made from soft flours are brittle, they will crumble even in the pack. Correct pasta will not boil over, will not lose its shape, will not stick together. Even when cooked, the pasta will retain its pleasant amber color, and the water will become slightly cloudy after cooking. If the cooked pasta tastes bitter, then the storage conditions of the flour from which they are made have been violated. The fats contained in it managed to turn rancid.
Before buying pasta, pay attention to the date of manufacture. The average shelf life of such a product is 3 years. Coloring shortens this period, colored pasta is stored for 2 years. The most perishable egg pasta: it should be consumed within a year after the date of production. Look where the production date is printed: on the pack itself or on a special sticker. An unscrupulous manufacturer can change the shelf life of products. Ideal if the date is right on the pack.
nutritionist, clinical psychologist-nutritionistA portion of pasta for a girl is about 60 grams in dry form, for a man - 85 grams. Most often, pasta is made from wheat flour, but there are pasta made from rice, buckwheat, chickpea flour and other legume flour. Since pasta is made from a specific type of flour, it contains similar - only in smaller quantities - vitamins and minerals of the grain from which the flour is made. Most often these are vitamins of group B, E, trace elements such as iron, phosphorus, manganese, potassium. Pasta should not be consumed with bread - it turns out that you are eating two different kinds processing flour, thereby increasing the daily calorie content.
Pasta is distinguished by groups - A, B, C, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose group A pasta - they are made from durum wheat flour, they retain more fiber and contain less starch. This is important for people with type 1 and type 2 diabetes mellitus - coarse pasta has lower. People with should choose pasta made from buckwheat and rice flour.
The color of the paste may vary depending on the colorants in the dough. Pasta can be green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Pasta is good side dish for meat, fish, poultry, cheese. Pay attention to the cooking time indicated on the package: the longer it is, the healthier the pasta. It is better to cook pasta to the degree of al dente, that is, undercooking. So the body will digest them longer, and you will stay full. Remember: you get fat not from pasta, but from large portions and fatty sauces. Tomato, lean meat or fish sauce is preferred.