Vermicelli is large. Classification and assortment of pasta

Pasta, or pasta, as they are now called following the Italians all over the world, has long and everywhere become one of the most popular products.

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 you want to know what they really look like and what they are eaten with.

It is for this purpose that we have selected and described the 30 most popular types pasta.

If you come across an unfamiliar type of noodles or hollow pasta, look at our table; any pasta from the same category can replace it.

LONG STRAIGHT PASTA

Name	Form	In what form is it used?	How to serve
Capellini (Capellini)	Long, round and very thin. They are sometimes also called "Angel Hair".	Only consumed hot	WITH light sauces, broths, or simply mixed with olive oil and boiled vegetables
Vermicelli (vermicelli)	Long, round, thinner than spaghetti. In Italian their name means "little worms".	Served hot, sometimes cold	With light sauces or broken and mixed with vegetable salads
Linguine (linguine)	Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “little tongues”	Hot, sometimes cold	Large enough to serve with thick sauces such as marinara sauce
Spaghetti (spaghetti)	The most popular pasta in the world: long, round and of medium thickness. Their name translates as “small ropes”.	Only hot	With tomato sauces or in casseroles
Fettuccine	Long, flat ribbons and wider than linguine, but can be substituted for linguine in all recipes.	Only hot	With thick sauces, especially good with creamy ones
Lasagna (lasagna)	Long and very wide, can be with straight edges or curly. The casserole made with them is called exactly the same.	Only hot	They are placed in a mold, in layers, coating each layer with thick tomato or cream sauce, and baked

CURLY AND TINDY PASTA

Rotini (spirals)	Very short coils that look like springs made from spaghetti	Hot or cold	With very thick sauces with chunks or in pasta salads
Fusille (fusilli)	Longer than rotini, also curled. In Italian their name means "little wheels". There are different types: short and thick, short and thin, long and thin	Hot or cold	So many uses - served with almost all sauces, in soups or in pasta salad
Pappardelle ( egg noodles)	Wide long noodles. One of the few traditional types of Tuscany. They can be bought fresh (then they are cooked for just a couple of minutes) or dry.	Hot	In baked dishes, with thick sauces
Tagliatelle (tagliatelle - egg noodles)	Same width as fettuccine or linguine, but not as flat. Classic pasta Emilia-Romagna.	Hot	In casseroles, soups, stroganoff

HOLLOW PASTA

Ditalini (ditalini)	Small, very short tubes, their name means “thimble” in Italian.	Hot or cold	In soups or pasta salads
Elbow macaroni (horns)	Curved, hollow cones traditionally used to make macaroni cheese	Hot or cold	In baked dishes or in pasta salads
Perciatelli (pechutelle - long macaroni)	Long, thin and straight tubes, thicker than spaghetti	Hot	Use them instead of spaghetti with ragu sauce, other meat sauces and baked eggplant
Ziti (ziti)	Arched tubes, but wider and longer than elbow macaroni. There is also a short version called cut ziti.	Hot or cold	Baked, in pasta salads and with thick sauces
Penne (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	Hot	In soups, baked, with any sauces
Rigatoni (rigatoni)	Long, short tubes, wider than penne, but also grooved	Hot	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”.	Hot	They are stuffed, usually with meat fillings, and baked with sauce
Manicotti (manicotti)	Longer and wider than penne, they can be grooved. Manicotti is also the name of the dish itself when this particular pasta is used, as in the case of lasagna	Hot	Served stuffed with meat or cheese fillings

PASTA IN OTHER FORMS

Alphabets (alphabet)	Shaped like small letters of the alphabet, one of children's favorite pasta	Hot	In soups
Anelli (anelli)	Small rings	Hot	In soups
Farfalle (bows)	Square pieces of paste gathered in the center to form a bow; their name is translated from Italian as “butterflies”	Hot	In soups with cereals, for example, with buckwheat, and in other dishes
Conchiglie (shells)	Shells with a long and narrow cavity. In Italian their name means "clam shell". Comes in different sizes.	Hot or cold	In soups, baked and in pasta salads
	They look like ordinary shells (conchiglie), but are noticeably larger. They are served in different ways, very impressively.	Hot	They are stuffed (try, for example, a mixture of ricotta, pine nuts and spinach)
	Both in size and shape they resemble rice, translated from Italian as “pearl barley”.	Hot	As a side dish in soups and vegetable salads
	With grooves and grooves like a radiator	Hot or cold	With thick creamy sauces, in soups and salads, including fruit ones
	Shaped like wagon wheels	Hot	In soups, goulash, salads and thick sauces
Pasta colorata (colored pasta)	Many of the pastas listed above come in other bright colors. They are made with the addition food coloring. Among food additives popular egg ( 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 squash (orange pasta or pasta arancione), squid ink (black macaroni or pasta nera), truffles ( truffle pasta or pasta al tartufo) and chili.	Hot or cold	Depends on the shape

PASTA WITH FILLINGS

Agnolotti (angelotti)	Small, crescent-shaped, they are stuffed, like dumplings. various fillings(meat, cottage cheese (ricotta), spinach, cheese)	Hot	With various sauces
Gnocchi (gnocchi)	Translated from Italian as “little dumplings”, usually made from dough with cheese, semolina, potatoes or spinach	Hot	As a side dish and as a main dish, usually served with tomato sauces, but any other sauce will do.
Tortellini (tortellini)	Small stuffed dumplings made from pasta dough, the corners of which are connected to form a ring or bud. You can buy them different colors- depending on the filling. The filling can be beets, tomatoes, spinach or squid, which add color and flavor.	Hot	Boiled with a variety of thick sauces or simply served with a drizzle of olive oil, garlic, pepper, and Parmesan
Ravioli (ravioli)	Square ravioli made from pasta dough are very similar to Russian dumplings with various fillings (either very finely ground or cut into small pieces). Their name translates to "little turnip"	Hot	Baked; simply boiled or in soup; they are served with various sauces

Pasta products are food product, obtained by drying to 11-13% humidity of the molded wheat dough. It is one of the most common foods in the world.

Classification pasta established on several grounds.

Depending on the type of original wheat and the type of flour, pasta is divided into groups A, B, C and classes 1, 2:

Group A– products made from durum wheat flour;

Group B– products made from soft, highly glassy wheat flour;

Group B – products from baking flour soft wheat;

Class 1– flour products premium;

Class 2– products made from grade I flour.

Thus, pasta of group A 1st class is made from premium flour obtained from durum wheat grain. Pasta of group B, 2nd class - from grade I baking flour.

When making pasta using flavoring or enriching additives, the name of the corresponding additive is added to the group and class indication, for example, group B, 1st class, egg, group B, 2nd class, tomato.

Depending on the shape, pasta is divided into the following types: tubular, thread-like (vermicelli), ribbon-like (noodles) and curly. Products of all types can be long or short. Each type of product, depending on its shape, length, width, thickness, is divided into subtypes and types.

Tubular products divided into three subtypes: pasta, horns, feathers

(Fig. 1). Pasta– tubes with a straight or wavy cut (when cutting dried pasta). Depending on the length, pasta can be short (15-20 cm) and long (more than 20 cm). Horns– curved or straight tubes with a straight cut 1.5-4 cm long (amateur ones up to 10 cm). Feathers– tubes with an oblique cut. Their length from an acute angle to an obtuse angle is 3-10 cm. Tubular products of each subtype are divided into types according to cross-sectional dimensions: Straw(except feathers) – up to 4 mm, Special – 4,1-5,5, Ordinary – 4,1-7,0, Amateur– more than 7 mm. The cross-sectional shape of tubular products can be round, square, corrugated. The thickness of their walls is no more than 2.0 mm.

May also have various shapes sections (Fig. 2).

Based on cross-sectional dimensions (mm), vermicelli is divided into the following types: Cobweb(no more than 0.8), Thin (0,9-1,2), Ordinary(1,3-1,5), Amateur(1.6-3.0). Vermicelli is produced depending on the length Short(short cut) – at least 1.5 cm long, and Long(double bent or single) - at least 20 cm long, and if there are more than 20% of noodles in a batch with a length of less than 20 cm, it is classified as short.

Rice. 1.Tubular products:

A - Pasta; B – Horns; IN- feathers

Foreign-made long vermicelli is usually called Spaghetti.

Rice. 2.

A– long; B– short-cut

Depending on the size and shape, it is available in various types and names with a smooth or corrugated surface, with straight, sawtooth and wavy edges (Fig. 3).

The width of the noodles should be from 3 to 10 mm (the width of the “Wave” noodles is up to 25 mm). The thickness of the noodles should be no more than 2 mm. By length, noodles are classified in the same way as vermicelli, and also if there are more than 20% of noodles in a batch with a length of less than 20 cm, they are classified as short.

Rice. 3.

A– long, B– short-cut

Figured products manufactured by pressing or stamping. Figured products can be produced in any shape and size, but the maximum thickness of any part of the product in the fracture should not exceed 3.0 mm for pressed products and 1.5 mm for stamped ones (Fig. 4).

It is planned to expand the range of pasta products. In recent years, much attention has been paid to the production of enriched products instant cooking, which do not require cooking, using heat treatment at the stages of kneading and molding. Before use they are filled with hot water.

Rice. 4.4. Figured products:

A- shells, B– scallops, IN– bows (stamped),

G– others, D– soup fillings

2. Nutritional value of pasta

The nutritional value of pasta depends on the type of flour and fortification additives. Pasta products are characterized by high nutritional value, good digestibility, simplicity and speed of preparing dishes from them.

The main advantages of pasta as food products:

- ability for long-term storage (more than a year) without changing properties: pasta is not at all susceptible to staleness, is less hygroscopic than crackers, cookies and breakfast cereals, and tolerates transportation well;

— speed and ease of preparation (cooking duration, depending on the assortment, ranges from 3 to 20 minutes);

- relatively high the nutritional value: a dish prepared from 100 g of dry pasta is 10-15% satisfying daily requirement human in proteins and carbohydrates;

— high digestibility of the main nutrients pasta - proteins and carbohydrates.

Pasta products contain insufficient amounts of these essential amino acids, such as lysine, methionine, threonine. Therefore, when producing pasta, much attention is paid to creating products with a balanced composition of amino acids, vitamins and minerals . Fortified products have increased nutritional value . When egg and dairy products are used as fortifying additives, the biological value of pasta increases (the content of lysine, methionine, and tryptophan increases by 25-30%).

Table 1 shows the chemical composition, nutritional and energy value of pasta.

Table 1

Chemical composition (%) and nutritional value

pasta

The quality of pasta is assessed by organoleptic and physicochemical indicators. The consumer value of pasta products is determined primarily by their appearance: color, degree of surface roughness, fracture condition, correctness of shape, absence of crumbs. Indicators such as acidity and cooking properties characterize taste qualities pasta; humidity and mechanical strength - the ability for long-term storage and transportation without deterioration in quality.

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

Color pasta should be uniform, without traces of unmixing. It depends on the main and additional raw materials and operating conditions technological process production. For products of group A from pasta flour durum wheat is characterized by a more yellow color, products of group B made from soft glassy wheat flour and group B from baking flour are white or slightly creamy. Adding additives, e.g. tomato paste produces a beautiful orange color.

Surface should be smooth, minor roughness is allowed.

IN Kus And Smell– characteristic this species products without foreign taste and smell.

Form must match the type of pasta. In pasta, feathers, vermicelli and noodles, bends and curvatures are allowed that do not impair their presentation. When determining the shape of tubular products, pay attention to the uniform thickness of the walls, soup fillings - to the same thickness of the plates, long products - to the same size and straightness.

Kink pressed dry products should be glassy. A white flour break indicates defects in the raw materials or processing of the dough. When cooking until cooked, the products should not stick together.

physical and chemical indicators characterize the quality of pasta in terms of their humidity, acidity, ash content, insoluble in 10% HC1, cooking properties, metallomagnetic impurities, and pest infestation.

Humidity pasta sent to hard-to-reach areas, as well as transported by sea, should be no more than 11%, the rest - 13%.

Acidity– no more than 4, with the addition of tomato products – no more than 10, dairy, soy – no more than 5.

Cooking properties pasta products are characterized by the duration of cooking until done, the amount of absorbed water, loss of dry matter, and the degree of stickiness. The loss of dry matter during cooking is associated with either a decrease in nutritional value pasta (when draining the cooking liquid when preparing main courses), or cloudiness of the broth (when using the products as soup dressings). The higher the density of the products, the less dry matter passes into the cooking water, the more durable they remain after cooking and the better they retain their shape. However, as the density of the products increases, the duration of cooking until cooked increases and the amount of water absorbed during cooking decreases.

The cooking properties of pasta depend on mass fraction gluten and its quality. With a decrease in the amount of gluten, the cooking time decreases, the strength of the welded products decreases, the loss of dry substances and stickiness increase finished products. The duration of cooking until done is affected by the shape of the product: as the wall thickness of the product increases, more dry matter is lost and the cooking time increases. The greater the surface roughness of the products, the higher the loss of dry substances, but the cooking time is somewhat shorter.

The condition of products after cooking is the main indicator of quality. When cooked until cooked, the products should not lose their shape, stick together, form lumps, or fall apart at the seams. The shape retention of welded products of group A must be at least 100%, groups B and C - 95%. Cooking water should not be cloudy, as this indicates the product has lost valuable nutrients. The loss of dry substances transferred into the cooking water should not exceed 6% for products of group A and 9% for groups B and C.

In addition to the specified organoleptic and physical and chemical parameters The standard also regulates requirements for such characteristics of pasta as strength, the presence of crumbs and deformed products.

Strength pasta must ensure the preservation of their shape. Determined using a Stroganov device. It is measured by the force that must be applied in order for a product of a certain length and thickness to break. Break-resistant pasta must withstand a load of at least 600 g.

Deformed products include products with deviations from the given shape (pasta and feathers that have a longitudinal tear, crumpled ends or significant curvatures; noodles gathered into folds; figured products that are completely or partially crumpled). Deformed products in each packaging unit are allowed no more than 2% of net weight.

Crumbs include fragments, scraps, and scraps of pasta (regardless of their size). The presence of crumbs for products of groups A and B is allowed no more than 1%, group B - 3% of the net weight of each packaging unit.

All types of Italian pastas are made from unleavened dough and are cooked in liquid (water or broth), which is why they differ from other types of flour products. At the same time, there is a strict classification according to the type of preparation and composition of the dough. Dry pasta (pasta secca) is made, as a rule, from the simplest dough: semolina flour ( coarse grind durum wheat - semolo di grano duro) is kneaded with water (not an ounce of salt!) mechanically, since it is almost impossible to do this manually. The dough is also mechanically shaped various products, which after drying can be stored for many months and even years.

Dry pasta, in turn, is divided into long (lunga, for example spaghetti), short (corta or tagliata, for example penne), small products (pastina or minestrina), intended for seasoning soups and broths (for example, stars (stelle)).

Dry pasta is most typical of Southern Italy, where once upon a time “pasta” hung on special stands was dried sea breeze. Raw or fresh pasta (pasta fresca), often called "egg" (pasta all "uovo), is made from flour soft varieties wheat with added eggs or egg powder. The dough is kneaded (can be done by hand), and then also shaped by hand (or using simple devices) to be cooked immediately or frozen. Most often, this type includes pasta with a filling - such as dumplings (pasta ripiena), such as ravioli or tortellini. Raw pasta more typical for Northern Italy.

Nowadays, there are dozens of types of pasta, many of which are only suitable for a certain sauce or dish. Often recipes contain unfamiliar names for pasta, and you want to know what they really look like and what they are eaten with. This 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, look at our table; any pasta from the same category can replace it.

Long straight pasta

Capellini (capellini) makarka

Long, round and very thin. 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, round, thinner than spaghetti. On Italian their name means "little worms". Consumed hot, sometimes cold. Served with light sauces or broken and mixed with vegetable salads.

Linguine (linguine)
Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “little tongues.” Consumed hot, sometimes cold. Large enough to serve with thick sauces such as marinara sauce.

Spaghetti (spaghetti)
The most popular pasta in the world: long, round, of medium thickness. Their name translates as “small ropes”. Only served hot. Used with tomato sauces or in casseroles.

Fettuccine
Long, flat ribbons and wider than linguine, but can be substituted for linguine in all recipes. Only served hot. Used with thick sauces, especially good with creamy sauces.

Lasagna (lasagna)
Long and very wide, can be with straight edges or curly. A casserole using them is called exactly the same. Only served hot. They are placed in a mold in layers, coating each layer with thick tomato or cream sauce, and baked.

Curly and twisty macarons

Rotini (spirals)
Very short spirals that look like springs made from spaghetti. Served hot or cold. Used with very thick chunky sauces or in pasta salads.

Fusille (fusilli)
Longer than rotini, also curled. In Italian their name means "little wheels". There are different types: short and thick, short and thin, long and thin. Served hot or cold. There are so many uses: with almost all sauces, in soups or in pasta salad.

Pappardelle (egg noodles)
Wide long noodles. One of the few traditional types of 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)
Same width as fettuccine or linguine, but not as flat. Classic Emilia-Romagna pasta. Served hot. Used in casseroles and soups.

Hollow pasta

Ditalini (ditalini)
Small, very short tubes, their name means “thimble” in Italian. Served hot or cold. Used in soups or pasta salads.

Elbow macaroni (horns)
Curved, hollow cones that are traditionally used to make macaroni cheese. Served hot or cold. 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 ragu sauce, other meat sauces and baked eggplant.

Ziti
Arched tubes, but wider and longer than elbow macaroni. There is also a short version called cut ziti. Served hot or cold. Used baked, in pasta salads, with thick sauces.

Penne (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 get their name. Served hot. Used in soups, baked, with any sauces.

Rigatoni (rigatoni)
Long, short tubes, wider than penne, but also with grooves. 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”. Serve hot. They are usually stuffed with meat fillings and baked with sauce.

Manicotti (manicotti)
Longer and wider than penne, they can be grooved. Manicotti is also the name of the dish itself when this particular pasta is used, as in the case of lasagna. Consumed hot. Served stuffed with meat or cheese fillings.

Other shapes of pasta

Alphabets (alphabet)
In the shape of small letters of the alphabet, one of the most favorite children's pasta. Serve hot. Used in soups.

Аnelli (anelli)
Small rings. Serve hot. Used in soups.

Farfalle (Bow Tie Pasta, bows)
Square pieces of paste gathered in the center to form a bow; their name is translated from Italian as “butterflies”. Serve hot. 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 ordinary shells (conchiglie), but are noticeably larger. They are served in different ways, very impressively, hot. You can stuff it (try, for example, a mixture of ricotta, pine nuts and spinach).

Orzo (orzo)
Both in size and shape they resemble rice, translated from Italian as “barley”. Served hot. They are used as a side dish, in soups, and in vegetable salads.

Radiator
With grooves and grooves, like a radiator. Served hot, but can also be enjoyed cold. Good with thick creamy sauces, soups and salads, including fruit ones.

Ruote
In the shape of cart wheels. Served hot. Used in soups, goulash, salads and thick sauces.

Pasta colorata (colored pasta)
Many of the pastas listed above come in other bright colors. They are made with the addition of food coloring. Popular food additives include egg (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 squash (orange pasta, or pasta arancione), squid ink (black pasta, or pasta pega), truffles (truffle pasta, or pasta al tartufo) and chili Served hot or cold.

Pasta(usually just pasta) - long, fiber-like dough products (usually made from wheat flour and water). Rice flour, buckwheat flour, mung bean starch, and other foods are also sometimes used. Typically, pasta is stored dry and boiled before use. 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 dough, 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 products are called paste(Italian Pasta), apparently from the late. lat. pasta "dough" (possibly goes back to the Greek παστη " flour gravy") is a homogeneous mushy mass, but in Russian this word has a different meaning.
In the kitchen Slavic peoples There are several flour dishes reminiscent of the Italian “dough”: noodles, lazanka, dumplings, strapachki, dumplings.

Classification of pasta

The raw materials used influence, in accordance with Russian standards, to divide pasta into groups A, B, C (depending on the type of wheat) and into 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 soft glassy wheat flour of the highest and first grades.
group B: made from premium and first grade wheat baking flour.

Durum wheat varieties have more content gluten and lower starch content than soft ones. Pasta made from them has a lower glycemic index.

In some countries (for example, Italy), pasta is only allowed to be made from durum varieties wheat (similar to group A in Russia).

By cooking method a distinction is made between fresh, usually egg, and dry products.

By degree of readiness pasta may vary depending on its type and local traditions. In Italy, the standard is to cook to al dente (“to 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).

The largest and perhaps the most common group of pasta products are whole (spaghetti) or tubular (pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, diameter of the product (or the thickness of its walls, if tubular) .

IN Italy different types of pasta have names corresponding to their shape and size.
The ending in the name indicates the size of the product:

oni - big
ette or etti - small
ini - small.

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

Long pasta
Short pasta
Pasta for baking
Dough with filling th

Long pasta

Bavette(Italian: 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 “hairs”, “thin hair” (1.2 mm - 1.4 mm). It is also sometimes called: “Angel Hair” (Capelli d’angelo) or “Venus Hair” (Capelvenere).
Vermicelli(Italian ‘Vermicelli; from Italian verme - worm) - long, round and quite thin (1.4 mm - 1.8 mm).
Spaghetti(Italian: Spaghetti; from Italian: spaghe - string) - long, round and quite thin (1.8 mm - 2.0 mm). Initially, their length was 50 cm. Now, for convenience, it has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually place them in the “special format” section).
Spaghettini- thinner than spaghetti.
Spaghettoni- thicker than spaghetti.
Maccheroncini(Italian: Maccheroncini) - are somewhere between spaghetti and bavette.
Bucatini(Italian: Bucatini).
Tagliatelle(Italian: Tagliatelle) - thin and flat strips egg dough about 5 mm wide. They differ from fettuccine, mainly only in their smaller width (the difference is at least 2 mm).
Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
Mafaldine(Italian: Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccielle". The Neapolitans invented them especially for Princess Mafalda of Savoy and subsequently christened them “Reginette” (literally translated as the princess) or “Mafaldina” in her honor.
Linguine(Italian: Linguine) - long, thin strips of noodles.
Pappardelle(Italian: Pappardelle) - flat ribbons of noodles 13 mm wide, originally from Tuscany.

Short pasta

Fusilli- fusilli - comes from northern Italy. The name comes from the word "fuso", from Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
Girandole- Girandole - are considered the younger sisters of Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape and require less time to prepare.
Penne- penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened ancient feather, in comparison with the usual straight classic pasta.
Pipe rigate- pipe rigate. Some believe that this pasta format dates back to Roman gastronomic culture, while others suggest that it first appeared in north central Italy. People call them snails. They resemble tubes in shape, twisted in a semicircle so that the sauce is kept inside. Thanks to their shape, Pipe Rigate goes well with the most various sauces, which are perfectly held on the ribbed surface and inside, so that directly in contact with the palate, the taste of all ingredients is revealed. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant main characters from almost everyone culinary experiments, Pipe Rigate go well with simple, but flavorful sauces. A particularly delightful result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces such as mushroom, sausage and hot red pepper sauce.
Tortiglioni- tortiglioni - one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they got their name - “tortiglione” - upward spiral grooves that remain after processing on a lathe.
Maccheroni- maccheroni - small thin tubes, slightly bent.
Cellentani- cellentani - spiral-shaped tubes.

Pasta for baking

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

Anelli- anelli - miniature rings for soups.
Stelline- stellina - stars.
Orecchiete- small items in the shape of ears.
Filini- thin short threads.
« letters».

Farfalle- farfalle - butterflies.
Farfallette or Farfallini- smaller butterflies.
Conchiglie- conchiglie - items in the form of shells; suitable for filling with filling. There are smooth (lische) and grooved (rigate).
Concigliette- smaller shells.
Conchiglioni- conciglioni (large shells).
Gemelli- thin spirals or strands with hollow ends.
Caserecce- horns.
Campanella- bells with a wavy edge.
Gnocchi or cavatelli- corrugated shells.

Ravioli- analogue of Russian dumplings, Ukrainian dumplings etc.
Agnolotti- rectangular and crescent-shaped envelopes with traditional meat filling
Capelletti- small stuffed products in the shape of a hat.
Tortellini- an analogue of dumplings, only with a unique 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 in Italian, East Asian and vegetarian cuisine, among others.

Nutritional and energy value

In accordance with Russian standards, 100 g of pasta (uncooked) 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 fat, from 64.5 to 71.5 g 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 plate of pasta: Daily value:

Kilocalories 297 2000
Proteins 10.2g 75g
Fats 1.3g 67g
Saturated fats 0.3g 22g
Carbohydrates 61.4g 275g
Sugar 0.9g 30g
Dietary fiber 2.5g 30g
Sodium 2 mg 2.4 mg

Pasta dishes

Pasta
Navy pasta
Lasagna with bacon, spinach and mushrooms
Spaghetti with asparagus and ham
Cannelloni in Tuscan style
Mediterranean pasta with basil
Meat lasagna with eggplant
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and garlicky zucchini sauce
Pasta baked with mozzarella
Penne pasta salad with sun-dried tomatoes
Pasta - tagliatelle with mushrooms
Pasta with broccoli and asparagus
Pasta with summer vegetables and herbs
Salad with noodles, shrimp and ginger
Pasta with lemon, basil and ricotta
Spaghetti with olive and caper sauce
Spaghetti with shrimp
Pasta with broccoli in cream cheese sauce
Fusilli with herbs and tomatoes
Ramen.

A source of information:

Wikipedia - http://ru.wikipedia.org/

Pasta- article from the Great Soviet Encyclopedia.

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough wheat flour, and she happens to be the most different forms, sizes, colors and names. The most daring experts claim that there are more than 600 types of pasta in the world.

In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to the 25 most important and popular ones, which you may not have heard of. Warning: Have a snack before viewing this post - these photos may leave your stomach begging for food.

1. Manicotti.

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

2. Bucatini.

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

3. Tagliatelle.

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

4. Ravioli.

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

5. Gemelli.

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

6. Farfalle.

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

7. Fettuccine.

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

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

9. Cannelloni.

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

10. Ditalini.

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

11. Rotini.

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

12. Linguine.

These are long, flat noodles, wider than spaghetti and about the same size as fettuccine. They first appeared in Genoa and are served with pesto or seafood. Linguine is typically available in both white flour and whole wheat varieties.

13. Conchiglie.

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

14. Radiators.

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

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

16. Garganelli.

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

17. Vermicelli.

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

18. Cavatappi.

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

19. Tortellini.

Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. They are usually filled 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. When raw, they are 2-3 cm wide and may have grooved edges. Pappardelle comes from the Tuscany region and goes well with tomatoes and meat sauces, and they are also served with mushrooms, parmesan or ragout.

21. Fusilli Bucati.

As the name suggests, this pasta is a mixture of fusilli and bucatini pasta. From fusilli it gets its characteristic spiral shape, and from bucatini it gets its length and hollow center. Suitable for almost all types of sauces.

22. Lasagnette.

Of course, you know lasagna - one of the most popular types of pasta in the whole world, but few people know that there is a smaller version of it Italian dish called lasagne. It can be served in two forms - placing one layer on top of another with various ingredients between them (as in regular lasagne) or simply place on a plate with other ingredients.

23. Strignozzi.

Translated as “shoe laces.” It is a long thin pasta similar to spaghetti, typical of Italian region Umbria. The pasta is made by hand and usually served with black truffles, meat stew, mushroom or tomato sauce, etc.

24. Risoni.

Also known as risi. It resembles rice in both shape and size. Because of his small size usually served in mugs, but also goes well with salads and stews. It happens the most variety of flavors and flowers, such as spinach, peppers and dried tomatoes.

25. Paccheri.

This type of pasta comes from Campania and Calabria. Paccheri are very large tubes. Usually smooth, but there is also a grooved version called paccheri millerigue. This type of pasta can be served with bolognese and other sauces or, due to its large size, stuffed with cheese, seafood or meat and baked.