Now it is not a problem to buy or order a real Italian pasta in an online store. Difficulties, as a rule, arise when choosing a product, because pasta comes in different varieties and types.
In order not to make a mistake with the choice, first of all, carefully study the label.
Varieties of pasta: deciphering the label
Varieties of pasta depend on the type of wheat and the flour from which they are made.
1st class - products from flour of the highest grade and 2nd class - products from flour of the 1st grade.
- Group A- pasta of the first or second class from durum wheat flour (durum). Durum grain, when milled, gives the optimal particle size of the flour, and the carotenoid pigments present in it give the flour a pleasant yellowish color. Pasta from such flour is yellow in color, retains its taste better than others when cooked, has a low glycemic index and practically does not boil soft. This is the healthiest pasta ever.
- Group B- from flour of the first or second class of soft high-vitreous wheat. As a rule, they are prepared quickly. When cooked for a long time, they stick together.
- Group B- from baking wheat flour of the first or second class. They boil quickly, do not hold their shape very well.
In the presence of flavoring additives or enrichers, the pasta group and class are supplemented with the name of the flavor additive (vegetables are the most popular) or enricher (for example, eggs): group A 1st class tomato, group A 2nd class egg.
Also, relatively recently, manufacturers began to produce pasta for medical purposes. For example, from buckwheat flour (gluten-free), from starch (protein-free - for people with kidney disease).
Also released:
- products enriched with vitamins and macro- and microelements;
- products with a high content of dietary fiber with a high content of bran particles or whole grains, with the addition of wheat germ;
- products with various vegetable additives: 15% tomato paste - tomato, 30% spinach and sorrel - spinach, 15% carrot juice - carrot;
- pasta enriched with herbal supplements: bioadditives from the skin of grapes - grape products, designed to enhance the immune protective functions of a person to the effects of radiation, bioadditives from pumpkin or pumpkin and apples in the form of a paste.
Types of pasta: choice and cooking features
According to GOST, pasta is divided into four types: tubular, ribbon-like, vermicelli and figured. In turn, they are divided into subspecies (depending on length and other characteristics).
For simplicity, we have divided all pasta into types depending on their shape.
- Spaghetti
In Italy, it is customary to call it long pasta of medium thickness, in our country it is both thin (capellini, linguine) and medium thickness (actually spaghetti). They are boiled for 7-10 minutes, served with various sauces and seafood. In the Russian version - with a lot of cheese.
Pictured: spaghetti
Photo: shutterstock.com
- Vermicelli
We are more accustomed to calling so thin noodles, with which soup is usually cooked, Italians - long thin spaghetti. Long vermicelli can be served with various sauces, like pasta, or broken up and added to soup. Well, a short one, as mentioned earlier, is traditionally added to broths to get a fragrant first course. Ready in just 5 minutes.
In the photo: vermicelli
Photo: shutterstock.com
- Bows
The Italian version is farfalle. With them you can make all kinds of side dishes, combining with cereals, serve with sauce. Boil for about 7 minutes.
In the photo: farfalle
Photo: shutterstock.com
- nests
Traditional fettuccine and tagliatelle noodles (with egg), as well as thick papardelle, have this shape. Those that are thinner can be added to soup, cooked from them as a side dish for meat. Toast is added to casseroles, and also served with thick creamy sauces. This pasta is boiled (or baked) from 5 to 25 minutes.
In the photo: pappardelle
Photo: shutterstock.com
- Noodles
For us, noodles are long thin strips, usually fast-cooked and not of very high quality. There is rice, egg. Prepares 1-2 minutes. It has little to do with pasta. True, now manufacturers often refer to traditional tagliatelle as noodles.
Pictured: rice noodles
Photo: shutterstock.com
- Spirals, shells, horns, grains
Traditional fusilli and rottini (spirals), ditalini, cornetti (horns of different sizes), conciglioni (shells), orzo (in the form of grains) can be served both cold (in salads) and hot - with all sauces, in soups. Orzo can be substituted for rice. You need to cook them for no more than 7 minutes.
In the photo: conciglioni
Photo: shutterstock.com
- tubules
This is a traditional component of our favorite naval pasta. In Italy, those that are thicker - cannelloni and manicotti - are stuffed with meat, cheese or vegetables, and those that are thinner - penne, rigatoni - are added to soups, casseroles or served separately, with cheese or vegetable sauce. They cook for an average of 10 minutes.
In the photo: cannelloni with meat
Photo: shutterstock.com
- Pasta with fillings, as well as other forms.
Ravioli and tortellini, like our dumplings, are served as an independent dish. Ravioli are often stuffed with cheese or spinach. Sold mostly fresh. From long pasta layers, lasagna, a casserole with the same name is prepared. Well, stars and pasta in the form of letters of the alphabet are added to soups.
Photo: ravioli
Photo: shutterstock.com
Pasta(more often just pasta) - long, fiber-like dough products (usually made from wheat flour with water). Rice flour, buckwheat flour, mung bean starch, and other foodstuffs are also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.
Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, beshbarmak). There is no exact, unambiguous and generally accepted classification of dough products. In Italian pasta and some other flour products called paste(Italian Pasta), apparently from late. lat. pasta "dough" (possibly derived from the Greek παστη "flour gravy") is a homogeneous mushy mass, but in Russian this word has a different meaning.
In the cuisine of the Slavic peoples, several flour dishes are known that resemble the Italian “dough”: noodles, lazanki, dumplings, straps, dumplings.
Classification of pasta
The raw materials used affect, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and the highest, first and second grades (depending on the type of flour):
- group A: made from durum wheat flour (durum) of the highest, first and second grades.
- group B: made from flour of soft vitreous wheat of the highest and first grades.
- group B: made from wheat flour of the highest and first grades.
Durum wheat varieties have a higher gluten content and a lower starch content than soft wheat. Pasta made from them has a lower glycemic index.
In some countries (for example, in Italy), pasta is allowed to be made only from durum wheat (similar to group A in Russia).
By cooking method Distinguish between fresh, usually egg, and dry products.
By degree of readiness pasta can vary depending on its type and local traditions. In Italy, the standard is cooking to the degree of al dente (“on the tooth”, that is, the very middle of the product remains slightly undercooked and hard. In some countries, including Russia, products prepared in this way may seem half-baked).
A large and perhaps the most common group of pasta is whole (spaghetti) or tubular (pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, diameter of the product (or its wall thickness, if tubular) .
IN Italy different types of pasta are named according to their shape and size.
The ending in the name indicates the size of the product:
- oni - large
- ette or etti - small
- ini are small.
According to the form, pasta is divided into five groups:
- long pasta
- short pasta
- pasta for baking
- Filled dough th
long pasta
- Bavette(ital. Bavette) - similar to flattened spaghetti - originally from Liguria.
- capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hair", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: "Angel's hair" (Capelli d'angelo) or "Hair of Venus" (Capelvenere).
- Vermicelli(Italian ‘Vermicelli; from Italian verme - worm) - long, rounded and rather thin (1.4 mm - 1.8 mm).
- Spaghetti(Italian Spaghetti; from Italian spaghe - string) - long, rounded and rather thin (1.8 mm - 2.0 mm). They were originally 50 cm long. Now, for convenience, this has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually put them in the “special format” section).
- Spaghettini- thinner than spaghetti.
- spaghettoni- thicker than spaghetti.
- Maccheroncini(ital. Maccheroncini) - are somewhere between spaghetti and bavette.
- Bucatini(Italian Bucatini).
- Tagliatelle(Italian Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
- Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
- Mafaldin(Italian Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
- Linguine(Italian Linguine) - long, thin strips of noodles.
- Pappardelle(Italian: Pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.
short pasta
- Fusilli- fusilli - originally from northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
- Girandole- Girandole - are considered the younger sisters of Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored spinner. They are shorter and take less time to cook.
- Penne- Penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened old pen, in comparison with the usual straight classic pasta.
- pipe rigate- pipe rigate. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north-central Italy. People call them snails. They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Due to their shape, Pipe Rigates go well with a wide variety of sauces, which are perfectly retained on the ribbed surface and inside, in order to reveal the taste of all ingredients directly on contact with the palate. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple yet flavorful sauces. A particularly delicious result is obtained by combining Pipe Rigata with sauces made from vegetables or cheeses, which, falling inside the curved shape, will allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces, such as mushroom, sausage, and hot red pepper sauces.
- Tortiglioni- Tortiglione - one of the first forms of pasta invented in Naples - short tubules with a characteristic pattern, from which they got their name - "tortiglione" - spiraling grooves that remain after processing on a lathe.
- Maccheroni- maccheroni - small thin tubes, slightly bent.
- Cellentani- cellentani - spiral tubes.
pasta for baking
- cannelloni- cannelloni - tubules up to 30 mm in diameter and up to 100 mm long, one of the first types of pasta invented by people. Since ancient times, they were made from dough mixed with water from ground grain and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled up and then boiled.
- Lasagne- lasagna - Rectangular baking sheets. Lasagna sheets are alternated with the filling and baked in the oven for 20 minutes. Unlike other types of dough, it does not need to be pre-boiled.
- Anelli- anelli - miniature rings for soups.
- Stelline- stelline - asterisks.
- Orecchiete- small items in the form of ears.
- filini- thin short threads.
- « letters».
- Farfalle- farfalle - butterflies.
- Farfallette or Farfallini- smaller butterflies.
- Conchiglie- conchile - products in the form of shells; suitable for filling. There are smooth (lische) and corrugated (rigate).
- conciliette- smaller shells.
- Conchiglioni- conchiglioni (large shells).
- Gemelli- thin spirals or bundles with hollow ends.
- Caserecce- horns.
- Campanelle- bells with a wavy edge.
- Gnocchi or cavatelli- corrugated shells.
- Ravioli- an analogue of Russian dumplings, Ukrainian dumplings, etc.
- Agnolotti- rectangular and crescent-shaped envelopes with traditional meat filling
- capeletti- small stuffed products in the shape of a hat.
- Tortellini- an analogue of dumplings, only with a peculiar filling, for example, with cheese, with ham and cheese, even with ricotta and spinach.
- Cannelloni- large tubes designed for filling with minced meat.
Pasta is common all over the world and is the basis of many dishes. Widely used, among others, in Italian, East Asian and vegetarian cuisine.
Nutritional and energy value
In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.
In Italy, a plate of pasta (85 g is a portion per person) should contain approximately:
In a bowl of pasta: Daily Value:
Kilocalories 297 2000
Proteins 10.2g 75g
Fats 1.3g 67g
Saturated fats 0.3g 22g
Carbs 61.4g 275g
Sugar 0.9g 30g
Dietary fiber 2.5g 30g
Sodium 2mg 2.4mg
pasta dishes
pasta
Naval pasta
Lasagna with bacon, spinach and mushrooms
Spaghetti with asparagus and ham
Tuscan Cannelloni
Mediterranean pasta with basil
Meat lasagna with eggplant
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and zucchini sauce with garlic flavor
Pasta baked with mozzarella
Penne Salad with Dried Tomatoes
Pasta - tagliatelle with mushrooms
Pasta 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 caper sauce
Spaghetti with shrimps
Pasta with broccoli in creamy cheese sauce
Fusilli with herbs and tomatoes
Ramen.
A source of information:
Wikipedia - http://ru.wikipedia.org/
Pasta- article from the Great Soviet Encyclopedia.
We associate Italian cuisine primarily with pasta.
One can only guess how many types of pasta actually exist, but we will list the most basic ones today.
By readiness, 3 types of pasta can be distinguished:
Dry pasta - pasta made from durum flour and water
Fresh pasta - pasta made from soft flour and eggs
Full pasta - pasta seasoned with stuffing, sauce
According to the shape and size, the paste is divided into:
Long pasta (bukatani, spaghetti, mafalde)
Short pasta (maccheroni, fusilli, penne)
Small pasta (ditalini, campanelle)
Figured paste (jemelli, radiator, farfalle)
Filled pasta (cannellon, ravioli)
And now, for clarity and better memorization, we will consider all this in the pictures.
And one more more detailed classification of pasta.
Previously, they were called "pasta" - what a state-owned phrase! Now we habitually call them pasta in the Western manner, although, if you think about it, for the "Russian" ear it sounds rather strange.
In Italian, the word "pasta" means primarily "dough", but this name also includes various types of small dough products. It is interesting that the Italians say “una pasta d” uomo” about a kind person - compare with the well-known expression “made from a different dough.” By the way, another well-known Italian gastronomic term, “antipasti”, does not at all imply any kind of antagonism towards pasta - these are just starters served “before pasta.” The fact is that, in accordance with Italian culinary etiquette, the first thing is usually not soup, but just pasta.
What kind of pasta is there! “Dry” and “raw”, thick and thin, long and short, solid and tubular, straight and spiral, figured and in the form of plates... According to legend, the famous traveler Marco Polo brought the idea of pasta from the East. However, judging by many testimonies, she met in Europe and before him. This hearty and fast-digesting food goes well with a variety of sauces, herbs, vegetables, cheeses and seafood. It is an integral part of the so-called "Mediterranean diet", in which it serves as the main supplier of carbohydrates - a source of energy for the body. If you believe the statistics, each inhabitant of Italy annually eats about 28 kg of pasta, but it cannot be said that the Apennines were a “country of fat men”, and with the average life expectancy there, too, things are more than good.
Real pasta should not stick together or boil when cooked. Therefore, pay attention to the packaging: it always indicates what kind of wheat this product is made from. In addition, the packaging of high-quality pasta should not contain traces of flour or crumbs. In many European countries (and especially in Italy) there are strict standards regarding what kind of final product can be proudly called "pasta".
Almost all types of pasta are made from wheat flour with water. Sometimes eggs are also added (in Italian, these types of pasta are called "pasta all'uovo"). There is a colored paste, in which spinach, tomatoes or sepia (cuttlefish ink) were added during cooking; in the latter case, an exotic "black paste" is obtained. Freshly prepared pasta ("pasta fresca"), as you might guess, is considered the most delicious - it can be purchased in specialized stores. It is in its composition that eggs are usually included. It is assumed that fresh (“raw”) pasta will be immediately put into action. Regular stores usually sell dry pasta ("pasta asciutta" or "pasta secca"), intended for long-term storage. Such paste is usually produced in factories, on special machines. However, in many restaurants (as well as in many Italian families) it is made by hand. Difference? As between homemade and purchased dumplings!
The secrets to making delicious pasta are simple:
1) in no case do not overcook (the cooking time is always indicated on the package - “cottura”). It is better to undercook it slightly, bringing it to the state of "al dente" (literally - "on the tooth"), when it springs a little (especially if you plan to add hot sauce);
2) be sure to use the finished product with some suitable sauce (bolognese, pesto, “quattro formaggi” (“four cheeses”), alfredo, carbonara, etc.), and not with a roast, cutlet or, God forbid, watering ketchup or mayonnaise.
Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should match the pasta, but there are no special rules. The most general rule is: the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the corrugated surface of some types of pasta (usually tubular) allows you to better hold the sauce, and small pieces of meat and vegetables are just placed in the holes. Some sauces will be listed below; you will find many recipes for sauces for pasta on our Chef Lavan website. The main thing is to remember that they are prepared quite simply, and the pleasures from them are the sea! And if you are too lazy to spend 15 minutes on the sauce, at least season the pasta with butter and sprinkle with grated parmesan.
Now it's time to talk about the different types of pasta. First of all, I note that we will only talk about the most famous and common types, because it is impossible to embrace the immensity - after all, there are several hundred of them! It should also be noted that in some areas of Italy, their names have been preserved, which differ from the generally accepted ones. In addition, almost every type of pasta is found in several variations, depending on the size. You can guess about the size of the products if you pay attention to the last letters of the name: “oni” means more (thicker or longer) than usual; "ini" - thinner or shorter.
We will start our review of pasta varieties with the so-called long pasta.
Long pasta (pasta lunga)
Spaghetti ("spaghetti") - perhaps the most famous type of pasta, along with pizza, is a kind of hallmark of Italian cuisine. The name comes from the Italian "spago" - "twine, twine". These are long, rounded in section and thin products about 15-30 cm long. Some like them completely boiled and soft, others like them “al dente”. Among the most famous dishes are Spaghetti Napoli (Naples spaghetti) with tomato sauce, Spaghetti Bolognese (Bolognese spaghetti) with tomato sauce and minced meat, Spaghetti Aglio e Olio - with hot olive oil and garlic lightly fried in it, Spaghetti alla carbonara. Thin spaghetti is called spaghettini and takes an average of two minutes less to cook. Spaghetti (thick spaghetti), on the other hand, takes longer to cook. Interestingly, in some places (for example, in some parts of the United States) it is customary to eat spaghetti with a fork and spoon; however, the Italians themselves are completely controlled by one fork. And one more curious fact: on April 1, 1957, British BBC television fooled viewers with a story about how spaghetti grows on trees. By the way, a whole movie genre was even named after spaghetti.
Spaghetti Western, which is considered the creator of Italian director Sergio Leone ("For a Fistful of Dollars", "For a Few Extra Dollars", "The Good, the Bad, the Ugly").
Maccheroni - the same pasta that in Russian gave the name to this entire class of products. Theoretically, their length can be the same as spaghetti, although usually a little shorter, however, the main difference is that the pasta is tubular and hollow inside. For such products, liquid sauces are good, which flow inside and soak the pasta. In Russia, pasta was one of the first representatives of Italian cuisine. In particular, they are mentioned by Pushkin: “At Galyani il Coglioni // Order yourself in Tver // With macaroni parmesan”. True, most likely, at that time all varieties of pasta were called pasta.
Bucatini (“bucatini”, from “bukato” - “leaky”) is a spaghetti-like tubular pasta with a small hole in the center that runs along the entire length, a kind of straw. They look like spaghetti was pierced with a needle.
Vermicelli ("vermicelli") - vermicelli familiar to all of us. In Italian, its name means "worms". As a rule, it is slightly thinner and shorter than spaghetti. Vermicelloni are less common, they are slightly thicker than spaghettini. Interestingly, products similar to vermicelli can also be found in Indian cuisine. And rice vermicelli (or rice noodles) is often used in China and Southeast Asia. However, Mexico and Latin America also have their own traditional vermicelli - "fideo".
Capellini ("capellini") - long, rounded and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian "capellino" - "hair". An even finer version of the capellini bears the poetic name "capelli d'angelo" - "angels' hair". Usually used with light, delicate sauces.
Fettuccine (“fettuccine”, literally “ribbons”) are flat and rather thick noodles about a centimeter wide and about 5 mm thick. Previously, it was made by hand, cutting sheets of dough. Many simple sauces based on cream, butter and/or cheese go well with fettuccine. In Italy, they are often served with a sauce of cheese and nuts. In the United States, the fettuccine alfredo is a very popular dish - fettuccine with parmesan, butter and cream, named after the Italian restaurateur who invented this sauce; in Italy it is usually called "fettuccine al burro".
Tagliatelle ("tagliatelle") - similar to fettuccine, a long, flat, but narrower "ribbon" pasta. Especially common in the region of Emilia-Romagna with its capital in Bologna. According to legend, the court chef was inspired to create this pasta by the wedding hairstyle of Lucrezia, the bride of the son of the ruler of Bologna. The porous structure of tagliatelle is ideal for thick sauces. They are often served with bolognese sauce and other meat ingredients. A narrower version of tagliatelle is called "bavette". Another local type of tagliatelle is pizzoccheri (“pizzoccheri”), which are made not from wheat, but from buckwheat.
Pappardelle ("papardelle") - in fact, these are large flat fettuccine with a width of 1.5 to 3 cm. Their name is very eloquent, because it comes from the Italian verb "pappare" - to eat greedily, to devour.
Linguine (linguini) - "linguine", they are also "linguine" and "linguine", literally - "tongues". This pasta is as narrow and thin as spaghetti, but flat ("flattened") like fettuccine. Most often served with pesto or shellfish (in Italy this dish is called "linguine alle vongole"). By the way, the hero of the recently released cartoon "Ratatouille" also bears the name of Linguini. In Genoa and Liguria, a similar pasta is called "trenette" and is often served with pesto alla Genovese.
Short pasta (pasta corta)
Penne ("penne") - a popular cylindrical pasta in the form of tubes with a diameter of up to 10 mm and a length of up to 40 mm, with oblique cuts along the edges. The name comes from the Italian "penna" - "pen". Typically, penne is cooked to al dente and then served with sauces (such as pesto). Penne is also often added to salads and casseroles. A penne-like, small, smooth tubular pasta without an oblique cut is called ziti (“ziti”).
Rigatoni ("rigatoni", from "rigato" - threaded, corrugated) - a wide tubular pasta with fairly thick walls and large holes that easily fit pieces of meat and vegetables. Thanks to the “grooves” on the surface, rigatoni and penne hold any sauce well. In Italy, "Rigatoni alla Fiorentina" with Florentine meat sauce is popular. Like penne, rigatoni is great for baked dishes.
Fusilli ("fusilli") - curly pasta about 4 cm long in the form of a screw or spiral. It is often green (with the addition of spinach) and red (with the addition of tomatoes). Larger fusilli with a more twisted spiral are called "rotini". The spiral allows fusilli and rotini to better hold many types of sauces, it is easier to pick up pieces of meat or fish with them.
Farfalle ("farfalle") - from the Italian "butterfly". They appeared in the 16th century in Lombardy and Emilia-Romagna and are more like a bow tie or a bow. There are also colored ones - with spinach or tomatoes. Most often they are served with bright vegetable sauces based on tomatoes. The larger variant of farfalle is known as "farfallone".
Campanelle ("campanelle") - curly pasta in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat). Sometimes they are called "gigli" ("lilies").
Conchiglie (“conchigli”) are shells familiar to all of us. Thanks to their shape, they also hold the sauce perfectly. Large conchiglias ("conchiglioni") are usually filled with stuffing.
Gemelli (“gemelli”, literally “twins”) are thin products twisted into a spiral, looking like two bundles twisted together.
Lanterne ("lanterne") - products that are shaped like old oil lamps.
Orecchiette ("orecchiette", "ears") - small dome-shaped products resembling small ears. They are often seasoned with all sorts of soups.
Rotelle ("rotelle", "wheels", they are also "ruote") - pasta in the form of wheels with spokes. Great for meat, fish and vegetable sauces, as hard pieces "cling" to the spokes.
Anellini ("anellini") - miniature rings that are usually added to soups and salads.
Cavatappi ("cavatappi") - spiral curls, shaped like a corkscrew. In fact, the word itself means "corkscrew". These curls are suitable for any sauce.
In addition to the above varieties of short pasta, there is also a very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which is put in soups or salads, “alphabetic” pasta for small children, etc. Let's not forget about gnocchi ("gnocchi") - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. It's cheap and very satisfying food. In Tuscany, the so-called strozzapreti ("priest stranglers") are popular - gnocchi with spinach and ricotta. According to legend, a certain priest choked and died while eating this dish too quickly. It is interesting that in some countries of Latin America, where Italian cuisine is quite popular, there is an old tradition to call the 29th day of each month “gnocchi day” - you had to live a whole day before the salary, and workers and employees often did not have any money left for what other than this unassuming dish.
Filled pasta
Some well-known types of pasta are not used on their own, but as a kind of dough for stuffing. This type of pasta is called pasta piena.
Lasagne or lasagna ("lasagne") is a special flat pasta. Quite large thin and flat plates are used to prepare the "multi-story" dish of the same name in a variety of ways. Bechamel sauce, meat filling and parmesan cheese are widely used. Unlike most other varieties of pasta, lasagne is cooked in the oven (so-called pasta al forno).
A variant of lasagna is Lasagne verde ("green lasagna"), made from dough with spinach. It is interesting that in Polish and Belarusian cuisines there is still a similar dish called “lasanki”. It is said that it originated in the 16th century, when Bona Sforza, the wife of King Sigismund, brought recipes for Italian cuisine to Poland. A narrower version of lasagna is called "lasagnette".
Ravioli ("ravioli") - a kind of small Italian dumplings with a variety of fillings (meat, fish, cheese, vegetable and even chocolate) between two layers of thin dough. These "envelopes" are square, rectangular, round or crescent-shaped ("mezzalune"). A circle or square of dough with filling is folded in half, and the ends are fastened together. The ravioli are then boiled in salted water. Semi-circular ravioli made of thin dough (usually stuffed with meat) in Piedmont are often called agnolotti ("agnolotti", "priests' hats"). Ravioli and agnolotti are usually served with simple sauces based on tomatoes and basil, so that the sauce does not interrupt the taste and aroma of the filling. Their main difference from the dumplings we are used to is that raw ingredients are practically not used as fillings.
Tortellini ("tortellini") - small rings with filling (meat, ricotta cheese, vegetables - for example, spinach). They are served with cream sauce, as well as in broth. According to legend, tortellini owe their shape to the navel of either Lucrezia Borgia, or the goddess Venus herself, who struck the cook with her perfection. By the way, in Italy there is even a saying: "Since Adam was tempted by an apple, what could he do for a plate of tortellini?"
Cannelloni ("cannelloni", "large tubes") are a kind of stuffed pancakes. Rectangular plates of pasta are rolled into tubes along with filling - ricotta cheese, spinach or various types of meat. The cannelloni are then drizzled with a sauce—usually tomato or bechamel—and baked. Sometimes they are also called "manicotti" ("sleeves").
Cappelletti (“Cappelleti”) - pasta in the form of small caps or hats, inside of which there may be a filling.
However, there are also cappelletti without filling.
Sometimes in the articles in the "Lunch" section there are unfamiliar words or terms that I would like to know more about. To make life a little easier for our inquisitive readers, we are starting to compile a dictionary of culinary terms. In the future, we will make references to it.
In the part called "Pasta" we will start with the classification of pasta. We will gradually supplement the section with other terminology related to this Italian culinary phenomenon.
group pasta A - products made from durum wheat flour of the highest, first and second grade according to the classification of the current GOST R 518650-2002.
The surface of products of group "A" is smooth, golden or amber in color. The edge of products is "glassy". The presence of small dark specks and dots on the surface of the pasta is not a flaw. This is a distinctive feature of the variety, which is due to the specifics of grinding flour from durum wheat.
Alphabet (in Italian Alphabets) - pasta in the form of small letters of the alphabet. One of the most favorite children's pasta. Most often used in soups.
Angelotti (or agnolotti, in Italian Agnolotti) - small crescent-shaped pasta, they are stuffed with various fillings (meat, ricotta, spinach, cheese). Similar to Ukrainian dumplings.
Anelli (in Italian Anelli) - miniature rings for soups.
Apulian ears - pasta in the form of ears, originally from Puglia.
group pasta B - products from flour of soft vitreous wheat of the highest and first grade according to the classification of the current GOST R 518650-2002. As a rule, they are prepared quickly. If cooked too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface, whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is forbidden to make pasta from such flour.
Bavette (in Italian Bavette) - similar to flattened spaghetti, originally from Liguria (region of Italy). Bavette with classic Genoese pesto sauce is still a traditional dish there.
Bigoli - paste in the form of long hollow tubes. The dish comes from Veneto. (Terre dei Trabocchi)
Bucatini - thick Italian spaghetti with a hole through the center of the product. The name comes from the Italian "buco" meaning "hole" and "bucato" meaning "pierced".
Bucatini are common throughout the province of Lazio, especially in Rome. These spaghetti are made from durum wheat. Their length is 25-30 centimeters, and their width is 3 millimeters.
group pasta IN - products made from wheat flour of the highest and first grade according to the classification of the current GOST R 518650-2002. In some countries, it is considered that such flour is not suitable for pasta. The quality of products of group B is manifested during cooking, reflected in the "brittle" forms: they swell, break. They belong to economy class products and are cheaper than group A products.
Vermicelli (in Italian Vermicelli; from verme - "worm") - long, rounded pasta (1.4-1.8 millimeters), thinner than spaghetti, but thicker than capellini. In Italian, their name means "little worms". Used hot, sometimes cold.
Garganelli - pasta with eggs. The dish comes from Bologna.
Gemelli - thin spirals or bundles with hollow ends.
Girandole (in Italian Girandole) - this pasta got its name for its resemblance to a children's toy - a multi-colored spinner. They have a shortened shape (unlike fusillini take less time to cook).
Ditalini (in Italian Ditalini) - small, very short tubes, in Italian their name means "thimble". Serve hot in soups or cold in pasta salads.
Ziti (in Italian Ziti) - arcuate tubes, but wider and longer than horns(elbow macaroni). There is also a short variety of them, which is called cut ziti. Served baked, in pasta salads and with thick sauces.
Cavatelli puglesi - Pasta in the form of small shells. The dish comes from Puglia. (Terre dei Trabocchi).
Caserecce - a traditional Italian type of pasta, which has the shape of narrow, curled short tubes of a delicate bronze hue. The best serving option is considered to be a combination of Casareccia with a thick meat sauce.
Campanelle - literally translates as "bells". Sometimes this paste is called "gigli" ("lilies"). Campanelle goes well with thick sauces: cheese, meat, cream.
Cannelloni (in Italian Cannelloni - "large reed") - large, long tubes up to 30 millimeters in diameter and up to 100 millimeters long, slightly smaller than manicotti. This is one of the first types of pasta invented by people. Since ancient times, they have been prepared from dough mixed with water from ground grain and salt. The dough was rolled out and cut into rectangles. Then they put the stuffing on them, rolled them into a tube and boiled them.
capeletti - small stuffed products in the shape of a hat.
capellini (in Italian Capellini) - long, rounded and very thin pasta. The name came from the north of Central Italy, translated as "hair", "thin hair" (1.2-1.4 millimeters). Sometimes they are also called "angel hair". Capellini is made from whole wheat flour. Despite the small thickness, capellini do not boil soft during cooking.
Used only hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.
Conchile (in Italian Conchiglie, "mollusk shell") - shells with a long and narrow cavity. They vary in size, they are smooth (lische) and corrugated (rigate). Suitable for filling.
Conchileni - the same as conchile, only larger.
conciliette - the same as conchile, only smaller.
lasagna (in Italian Lasagne) - rectangular baking sheets. They can be with straight or wavy edges. The casserole using these products is also called in the same way.
Lasagna sheets are alternated with the filling and baked in the oven for about 20 minutes. Unlike other types of dough, it does not need to be pre-boiled. Filling layers can be, in particular, from meat stew or minced meat, tomatoes, spinach, other vegetables, parmesan cheese.
Linguini (linguine or linguine, in Italian Linguine) - long, flat and narrow pasta, slightly longer than spaghetti. Their name is translated from Italian as "little tongues". Large enough to serve with thick sauces such as marinara sauce.
Maccheroni (in Italian Maccheroni) - pasta in the form of small thin tubes, slightly bent.
Maccheroncini (in Italian Maccheroncini) - one of the long types of pasta, reminiscent of thick spaghetti, hollow inside.
Manicotti (in Italian Manicotti) longer and wider than penne, may be fluted. This is also the name of the dish itself when it is this pasta that is used, as in the case of lasagna. Usually these products are stuffed.
Mafaldin (in Italian Mafaldine) or mafalde - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "rich fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - "Queen" in literal translation) or "mafaldine" in her honor.
Gnocchi (in Italian Gnocchi) - translated from Italian as "small dumplings", usually made from dough with cheese, semolina, potatoes or spinach.
Orecchiete - small items in the form of ears.
Orzo (in Italian Orzo, "barley") - pasta, which in size and shape resemble rice or barley.
Pappardelle (in Italian Pappardelle) - is a long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick cream or meat sauces.
Penne (in Italian Penne, feathers) - pasta, their diagonal cut resembles a fountain pen, which is why they got their name. Relatives tortiglioni, but smaller in size - up to four centimeters long. There are also: Rigate (ribbed), Lisce (smooth), Piccole (small). Sometimes they are also called mostaccioli. Served in soups, as well as baked and with any sauces.
Pechutelle (in Italian Perciatelli) - long, thin and straight hollow pasta, thicker than spaghetti.
Pipe rigate (snails) (in Italian Pipe rigate) - Pasta sometimes referred to as "snails". They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in the north of Central Italy.
Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Square-shaped ravioli, come with different fillings (either very finely ground or cut into small pieces). Serve baked, boiled as a separate dish or in soup.
Radiators (in Italian Radiatore) - pasta with grooves and grooves resembling a radiator.
Rigatoni (in Italian Rigatoni) - short tubes (about four centimeters), wider than penne, but also with grooves. By the way, the grooves on the sides are needed, because thick creamy sauces linger well in them.
Horns (in Italian Elbow macaroni) are curved hollow horns that are traditionally used to make macaroni cheese.
Root (in Italian Ruote) - pasta in the form of cart wheels.
We have compiled this list of Italian pastas not for connoisseurs of national cuisine with its indispensable pasta, but for those who are not too familiar with its types yet. After all, when buying it, you need to know not only how much it is cooked, but also for what dish it is intended, with what sauce it is better to cook and serve it.
In order not to create confusion, we place next to the name of the pasta in Russian - the Italian name.
We do not pretend to be a complete list - the number of pastes has already exceeded three hundred. We talk about those that are the most popular and are usually on our shelves. So - look in the list for what interests you.
Alphabet - Alphabet - (alphabet)
Buy this paste for your children - those who are in elementary school are interested in recognizing familiar letters, and it even helps the younger ones remember them. It is also prepared for a side dish, boiled in soup. Anellini - Wikiwand Anellini
Anellini refers to small pasta, its rings are suitable for salads and soups. Agnolotti - Wikiwand Agnolotti
Small ones - like small dumplings of various shapes, the filling for which is minced meat, and, for example, spinach, and the famous ricotta. Sauces are selected according to the filling. Acini di pepe - Wikiwand Acini di pepe
Another paste that is used in salads and soups is very small, for which it got its name “pepper seeds”. Bucatini - Wikiwand Bucatini
Pasta got its name from bucato - full of holes. And all because, although the paste is very long and sufficiently thin (about 2.5 mm), it is hollow inside. It goes well with tomato sauces, as well as cheese and vegetable ones. But the classic is bucatini with Amatriciana sauce. Vermicelli - Vermicelli
"Worms" is what it means in the original language. Adapted to Russian - the well-known vermicelli. There is something in common with spaghetti, but vermicelli is both shorter and thinner. Suitable for vegetable salads, but then for cooking it is broken into small pieces. Sauces are preferably light. Gemelli - Wikiwand Gemelli
Gemelli means twins. Because two identical thin flagella from the dough are twisted into one. Good with any sauce - meat, fish, vegetable, creamy. Ditalini - Ditalini
Imagine pasta that has been chopped into short tubes - this is how ditalini look, and really look like thimbles - this is how their name is translated.
Ditalini is boiled and used in salads, added to thick soups and stews - vegetable, often bean. Ziti - Ziti
Small tubules, slightly bent, with a wide channel inside, which is why thick sauces are usually prepared for them. Ziti is suitable for salads and casseroles. Cavatappi - Cavatappi (corkscrew)
These spirals are often introduced into salads because of their picturesqueness. As an independent dish, they are accompanied by both simple and complex sauces. Campanelle - Wikiwand Campanelle
Either bells, or maybe flowers .. but beautiful. Dense sauces are prepared for them, with cheese or meat. They make a great addition to salads and soups. Cannelloni - Wikiwand Cannelloni
Large tubes with a large opening, which are convenient to stuff. Filled with meat, vegetables, cheese. The cannelloni are filled with stuffing, poured with a generous portion of Bechamel or tomato sauce and baked in the oven. Cappelletti - Wikiwand Cappelletti
These - in translation - "little hats" - are produced both with fillings and without them. They are boiled in broth, after which they can be served with a sauce of your choice or - in the easiest way - sprinkled with grated cheese. Capellini - Wikiwand Capellini
Capellino - hair. It is round in cross section, long-long and very thin paste - less than 1 mm. Sauces she requires tender and light. An even thinner paste is called "capelli d'angelo", that is, "angels' hair." Conchigli - Conchiglie
Mollusk shells in translation. They have long been known to us as "shells". The shape allows conchigli to keep even very thick sauce in their cavities. Salads are prepared with them, they are often baked. Conchiglioni - Wikiwand Conchiglioni
Larger shells. They are good in salads, and baked - stuffed - with sauce. Lasagne - Lasagne or lasagna
Lasagna sheets look like bread, flat plates, thin, they are good to bake with different fillings. It is very popular at home, as well as in other countries. Toppings range from meat to seafood, plus sauce, usually bolognese or bechamel. Wikiwand Lanterne
The pasta is medium-sized, but twisted-twisted and the ribs on the surface just call for a thick sauce. Lanterne looks spectacular in a salad. Linguine - Wikiwand Linguine (linguini)
Ligvini - "tongues" - longer than spaghetti, flat in shape, good with thick sauces, usually based on tomatoes or fish. The best choice of linguine sauce is marinara, pesto,. Macaroni - Maccheroni
Thick tubes with wide holes, thin sauce easily penetrates into them, impregnating the pasta and giving it a wonderful taste. Manicotti - Wikiwand Manicotti
Large short tubes, the surface is often corrugated. They are usually boiled a little, stuffed and baked with sauce. Gnocchi - Gnocchi
These are dumplings, which are served as the first course in the homeland. The dough for them can include semolina, cheeses, spinach, potatoes, there are even dumplings of their crumbs. The classic serving of gnocchi is tomato sauce, cheese, butter, pre-melted. Smaller dumplings are called "gnocchetti". Orecchiette - Wikiwand Orecchiette
These "ears" (in translation) are indeed similar in shape to small - less than 20 mm - ears.
Many different dishes are prepared with them, boiled in soups and for salads. Orzo - Wikiwand Orzo
At first, orzo can be mistaken for rice - the shape and size are almost the same. One of the few types of pasta that is cooked as a side dish. Good also in soups and salads. Pappardelle - Wikiwand Pappardelle
Curiously, "pappare" means "to devour". Pappardelle are rolled long noodles that are wider than fettuccine noodles. Good with rich, thick sauces, as well as baked. Pasta color - Pasta colorata
This designation is not one paste, but all those that are produced in color. Moreover, dyes are only natural, mainly vegetable juices. For the method of preparation, in fact, it is not the color of the paste that is important, but what shape it is. Pastina - Pastina
Indeed, beads (this is how the translation sounds in Russian) are perhaps the smallest of the pastes. Like other small ones, pastina is best suited for salads and soups. Penne - Penne
Penna is a feather in translation, and, of course, the name is given to it because of the similarity of its shape with a writing pen. Quite large tubes up to 40 mm and up to 10 mm wide, which are conveniently cooked, seasoned with delicious hot sauce or made into a salad ingredient, or even casseroles. In our country - as in many countries - it is among our favorite pastas. Peciutelli - Perciatelli
Another kind of long pasta, which at first glance can be mistaken for spaghetti, but it is thicker and just as hollow inside. Therefore, the same cooking methods are usually used for them. Perfectly harmonizes with any meat sauce. Ravioli - Ravioli
An analogue of our dumplings, with the differences that the filling for them is ready-made, and not raw, like our meat, and they are also dessert, that is, sweet. The shape of the ravioli can be different, but usually - with a figuratively cut edge. They can be boiled, baked, fried. The sauce is preferably uncomplicated, tomato, and almost certainly basil. Radiatori - Radiatori (Radiators)
The shape helps the pasta hold the thick sauce in it, and is usually used in creamy sauces. It is also often baked, put in salads, which it decorates, as well as soups. Rigatoni - Rigatoni
Corrugated, thick short tubes of rigatoni with spacious holes are designed by their very shape to be served with a thick sauce, they are convenient to bake and use in salads. Rotelli - Wikiwand Rotelli (Ruote)
Rotelli - that is, the wheels. They need dense sauces - fish, meat, vegetable. The wheels look great in any salad, suitable for goulash and soups. Rotini - Wikiwand Rotini
Real springs. Once upon a time, Italian housewives made them by wrapping a thin rope of dough around a knitting needle. Rotini look great in a salad, and the sauce for pasta is always very thick, in which meat and vegetables are present in tangible pieces. Rocchetti - Wikiwand Rocchetti
In translation - coils. They are short, used in stews and salads, thick sauces are needed for it. Spaghetti - Spaghetti
Spaghetto in Italian - thin twine, rope, so the name is right on point. Why exactly this pasta has become the most, perhaps, famous and often bought is a mystery. Served with any of the many tomato sauces, you can also cook casseroles with it. No pasta can be compared with the number of recipes with it. Stellini - Wikiwand Stelliny
Small stars, good in light soups, as well as in salads. Name Tagliatelle
Pasta tape differs from fettuccine similar to it in a smaller width. It has a very porous structure, which requires
