Nowadays, many newfangled products have appeared on store shelves and on restaurant menus, but sometimes familiar dishes are hidden behind the new names. One of the most striking examples is pasta and macaroni, both names are Italian, but pasta has long come into use, just like pasta they began to be sold relatively recently.
Let's look at these pasta Let’s take a little closer look and try to find out how pasta differs from the usual pasta.
2. On the supermarket shelf there is pasta under the pastaZara brand. On the front side there is an Italian flag and not a word in Russian. On the back there is information in many languages. The regular price for this pasta is 88.90 rubles per pack, but now there is a promotion, the price has been reduced to 52.90 rubles. Come on!
There is an opinion that, unlike pasta, flour from durum wheat is used to make pasta. Indeed, they write about this on the package, but let’s not rush to conclusions. 
3. Someone thinks that pasta is made in Italy. The pack indicates several possible production addresses in different provinces of Italy, but among them was a plant in the Saratov region. Do you think this is an import? 
4. The marking at the bottom clearly indicates that the paste was produced in Russia by MakProm LLC. But the thesis that imported goods continue to work better than Russian ones, hence the design for Italy. 
5. On the next shelf there are “Snails” pasta, produced under the Dixie chain’s own brand. 
6. Let's look at the composition. It is exactly the same as the pasta discussed above. The same flour from durum wheat, the same GOST. Almost the same nutritional characteristics. It is recommended to cook pasta for 7 minutes, and pasta for 6-8. 
7. Now pay attention, let’s look at the manufacturer. It is also encrypted with a code. 
8. The transcript is just above. Surprise: familiar MakProm LLC from the Saratov region. 
9. What about the price? Without Italian brand domestic products cost 34.90 rubles per pack. The pack is, however, a little smaller. 
10. Let’s calculate: taking into account the discount, pasta costs 105.8 rubles/kg, without a discount - 177.8 rubles/kg, and “Snails” pasta of the same composition and the same manufacturer costs 77.56 rubles/kg.
Is it worth overpaying for the brand and the Italian name - decide for yourself. I prefer to call pasta pasta and not pay double the price just for a fancy name. And I can make up fairy tales myself. 
11. In my opinion, the paste looks like this: 
What do you prefer? Pasta or pasta? Are you ready to pay twice as much for foreign inscriptions?
Pasta is one of the main things. The pasta can be served on its own with just a drizzle of olive oil. Or decorate juicy sauce. You can also add pasta to casseroles, soups or salads. There are so many options for preparing dishes from it.
In Russian, pasta is usually called macaroni. But pasta is just one of nearly a hundred types of pasta that became popular in Russia during the Soviet Union. In fact, there are many most different varieties and types of pasta. And each pasta shape is designed for specific recipes and dishes.Therefore, a correctly selected form has great importance for the final taste in the type of dish. With this huge variety types of pasta, it is very difficult to decide which form to use when preparing a particular dish.We wrote detailed guide to walk you through the important basics. Now you can pick perfect option shape, size and texture exactly suited to your dish.
Italian names for pasta are always plural. If names end with suffixes-ini, -elli, -illi, -etti, -ine, -elle, it meanssmaller version. If names end with suffixes -oni or -one, on the contrary, mean a larger, increased size. Other suffixes may also occur such as - otti(quite big) and - acci(rude, poorly made).
Some varieties of pasta belong only to certain regions of Italy and are widely Not known. Some types or shapes may have different names on different languages. Manufacturers and chefs are constantly searching and coming up with more and more new forms of pasta. And we present the most full review types of Italian pasta. But first. Before we start going through the types of pasta, it is important to understand some basic terms and designations that you will encounter in the text.
Glossary of terms:
Al dente— translated from Italian means “by the tooth.” This term refers to a fully cooked pasta that is still slightly firm, giving it an attractive texture.
Alfredo— white sauce with cream, butter, parmesan and black pepper.
Asiago- popular hard italian cheese, which is usually added in grated form to sauces or used as a decoration for dishes.
Arrabbiata- spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, red hot pepper and olive oil.
Bolognese is a pasta sauce originating from the Bologna region of Italy. Traditionally it contains minced meat, onions, celery, carrots and tomato paste.
Durum- durum wheat with high content protein and gluten. It also has low moisture content and long term storage
Carbonara- white sauce for pork pasta with cream.
Marinara — spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, onions, herbs and olive oil.
Pomodoro- tomato sauce without meat.
Rigate— translated from Italian means “with ribs.” This type of pasta has a ribbed texture, so it will cling to sauces, seasonings, meat and vegetables when lifted from the plate.
Semolina- flour coarse, which is used to prepare dry pasta. Made from durum wheat with a high protein content.
Soffritto— culinary term, which means "toasted". Typically, vegetables are lightly fried in oil before being added to the sauce for further braising.
Dry pasta- paste made from durum wheat flour and water. These ingredients are mixed into a dough and then pushed through molds and cut into Various types pasta. Once the dough is formed, it goes through a drying process. Since dry pasta contains no moisture, it has a longer shelf life than fresh pasta and can be stored for up to two years. Dried pasta can be cooked al dente. This makes this type of pasta most suitable for preparing soups, stews and dishes with rich sauces.
Fresh pasta-usually made from white flour and eggs. This type of paste is usually made at home. For example, noodles. Since fresh pasta is softer than dry, it is best served with delicate sauces, olive oil or cream cheese. In this case, the soft texture will be harmoniously complemented by these light ingredients.
How to cook pasta correctly.
- We always cook the pasta last. When preparing a pasta-based dish, it is important to first prepare all the other ingredients in the recipe, including the sauce, vegetables, seafood and meat. The pasta is best served as soon as it is ready.
- How much water do you need to cook pasta? For every 500 grams of pasta, use 5 liters of water. To prevent the pasta from sticking during cooking, it is very important to use enough water. The optimal ratio is easy to calculate, taking into account the proportion given above.
- How much salt should I add when preparing pasta? For every 500 grams of pasta, it is optimal to add 1 tbsp. spoon of sea salt. Salt should be placed in boiling water before adding the pasta.
- When to add olive oil to prevent pasta from sticking? To prevent the pasta from sticking after draining, add olive oil to the boiling water before adding the pasta. Olive oil is added at the rate of 1 tbsp. spoon for 500 grams of pasta.
- How to stir pasta? The paste is placed in boiling water after adding salt and olive oil. During cooking, stir the paste periodically using a wooden spoon to prevent sticking.
- How long should you cook pasta? If you want your pasta al dente, turn off the heat 1 minute before the minimum cooking time indicated on the package. In order not to overcook the pasta, it is most convenient to set the timer to right time. You can check the readiness of the paste by trying one piece. It should literally crunch a little on your teeth.
- How to drain the water? As soon as the pasta is ready, you need to immediately turn off the heat and immediately drain the water. It is most convenient to drain the water using a colander. Once the water has been drained, you can run ice water over the pasta to stop it from cooking any further. This is true in cases where the paste is further used to prepare salads.
- How to season pasta? If you are preparing pasta with sauce, then after draining the water, you should immediately add the pasta to the pan with the prepared sauce or stew, stir and keep on fire for literally 1 minute. Then place on serving plates, drizzle with olive oil if necessary and sprinkle with grated cheese.
- How to eat spaghetti? Spaghetti and other long products like tagliatelle or fettuccine are considered quite complex dishes. Contrary to popular belief, they are eaten always using a fork. Italian etiquette allows the use of a spoon for rolling spaghetti by children or foreigners. Therefore, it is better to put the spoon aside and learn to eat spaghetti in Italian, using only a fork. To do this, grab two or three ribbons of spaghetti and, holding the fork at an angle, carefully roll the spaghetti so that the ends do not stick out or hang down. Only after this you need to put the fork in your mouth.
Types of pasta:
Anelli
Description: Small thin rings that originated in Sicily. Strong popularity came to them after American company Chef Boyardee released a product called Spaghetti-O's.
Cooking time:
Dishes: Most often used in soups and salads.
Anellini
Description: Very small thin rings, a smaller version of anelli (about a quarter of their size). Also native to Sicily.
Cooking time:
Dishes: Commonly used in soups, salads and in combination with meat stew.
Agnolotti
Description: Pasta stuffed with meat or vegetables, native to the Piedmont region of Italy.
Cooking time:
Dishes:
Acini di pepe
Description: Translated from Italian, the name means “peppercorns.” Acini di pepe is similar to couscous, but is actually a type of pasta that looks like tiny grains. Some people call them pastina, which means "tiny dough."
Cooking time: 4-9 minutes.
Dishes: Cold salads and soups. Preferred ingredient for Italian Wedding soup.
Bavette
Description: Long paste with flatter, slightly convex cross-section, native to Genoa.
Cooking time: 8-11 minutes
Dishes: P served with traditional pesto sauces or vegetables.
Bigoli
Description: A long, thick, tubular paste that is produced by extruding. Typically made from buckwheat or whole grain wheat flour. Originally from Venice.
Cooking time:
Dishes:Usually served with a variety of thick or meaty sauces, one of the most popular is duck stew.
Busiate
Description: A type of pasta that can only be found in Trapani, a province in Western Sicily. Busiate is made from durum wheat flour and water, like most fresh pasta in southern Italy. The name comes from the word "busa", meaning thin stick, made from a plant that grows in dry, sandy soil. This special stick is used to make busatti. Although these days many people more often use special metal wire or a knitting needle.
Dry boziate is also available at the market, but most families in Sicily prefer to use fresh ones, which they prepare themselves.
Cooking time:
Dishes: Pairs best with Trapanese sauce. This fish sauces, which are very popular on the seafood-rich island of Sicily.
Bucatini
Description: B A thicker version of the well-known spaghetti, but with a hole in the center. In fact, the name of this pasta comes from the Italian word “buco”, which means “hole”. Bucatini originated in Italy in the regions of Naples, Liguria and Lazio.
Cooking time: 8-10 minutes
Dishes: Served with dishes such as pancetta, guanciale, as well as cheese, eggs, anchovies, sardines or butter sauce.
Vermicelli
Description: The name vermicelli comes from the Italian word for “little worm.” Vermicelli is shaped like very short spaghetti, but vermicelli can be slightly thicker or thinner depending on where it is produced.
Cooking time:
Dishes: Vermicelli is usually served with various sauces, both thick and light.
Garganelli
Description: A paste made from flat, square pieces of dough rolled into tubes. Garganelli has its roots in the Romagna region of Italy and is known for its characteristic grooves on the surface of the product.
Cooking time:
Dishes: Typically served with prosciutto and peas, it is part of a dish that contains onions, peas and cured ham.
Ditali
Description: Shortly cut tubes, 0.95 cm in length. Originally from Sicily. The name means “thimbles” in Italian.
Cooking time:
Dishes: Typically used for making soups and salads.
Ditalini
Description: Shortly cut tubes, smaller in size than ditals. Originally native to Naples, the name translates from Italian as “little thimbles.” They are also called “short pasta” due to their small size.
Cooking time:
Dishes:Typically served with ricotta or broccoli, also great in soups.
Cavatappi
Description: Hollow inside, twisted like a corkscrew, about 2.5 cm in length. The name is translated from Italian - corkscrew. Ribbed patterns are usually applied to the surface.
Cooking time:
Dishes: Typically served with tomato-based sauces and often paired with cheeses such as provolone, mozzarella or parmesan.
Cavatelli
Description: The name cavatelli comes from the Italian verb cavare, which means “to hollow out or cut out.” This is exactly what this paste looks like, like a hollowed out shell, similar to a hotdog bun. Considered one of the most delicious views pasta, originally from Southern Italy.
Cooking time:
Dishes: Most often served in combination with ricotta cheese and tomato sauce.
Caserecce
Description: Pasta rolled into the shape of the letter S. Originally from Sicily, the popularity of this pasta quickly spread to other regions of central and southern Italy.
Cooking time:
Dishes: Served with eggplant, ricotta and seafood.
Calamarata
Description: Pasta in the form of thick rings, originally from Naples. They are often confused with squid rings due to their external similarity. Kalamarata belongs to the Paccheri type of pasta due to its tubular shape.
Cooking time:
Dishes: Pairs very well with thick creamy sauces.
Cannelloni
Description: Pasta in the form of thick tubes, about 8-10 cm long. They were first invented in Naples by the famous chef Nicola Federico.
Cooking time:
Dishes: Cannelloni are usually filled with cheese, meat, vegetables or fish.
Canule
Description: Long thin products twisted in the form of a corkscrew. They have a long history and traditions of preparation.
Cooking time:
Dishes: Ideal for both light and thick sauces.
Capelli - Angel hair (Capelli d'angelo / Angel hair)
Description: Thin long pasta, similar to spaghetti. However, unlike spaghetti, capelli are usually very thin, ranging from 0.78 to 0.89 mm in diameter. They are usually sold rolled into coils that look like a bird's nest. This is one of the classic forms of pasta that has been popular since the 14th century.
Cooking time: 2-4 minutes.
Dishes: Used for preparing soups and seafood dishes, as well as accompanied by light sauces (seafood, olive oil, butter, light cream or tomato sauces).
Capellini
Description: Capellini are very similar to capelli (angel hair), but a little thicker. They are typically 0.88 to 0.91 mm in diameter. Capellini is often mistaken for angel hair. However, despite the similarities, they are actually considered different types pasta.
Cooking time: 2-6 minutes.
Dishes: For making soups or light sauces.
Cappelletti
Description: They are a paste with meat filling, similar to dumplings. Originate from the ancient city of Modena. The name means "little hat" in Italian, and their shape definitely resembles bonnets.
Cooking time:
Dishes: Serve with chicken or kaplan broth.
Capricci
Description: A type of pasta that has perhaps one of the most bizarre shapes on the list. Capricci come from Puglia, a region in Italy, and have an irregular shape reminiscent of ocean coral.
Cooking time:
Dishes: Capricci are served with thick or light sauces.
Quadrettini
Description: Small flat pieces of dough, square or triangular in shape. From Italian region Emilia-Romagna.
Cooking time:
Dishes: Typically used in light soups and broths.
Conchiglie - Shells
Description: The small shell-shaped pieces, originally from Italy, are one of the most popular pasta shapes due to their ability to hold sauces perfectly thanks to their shape.
Cooking time: 10-12 minutes
Dishes: Soups, casseroles, and also accompanied by sauces.
Croxetti
Description: They have a shape that imitates a medallion, with a pattern extruded by hand or machine. Crocsetti originated in the Liguria region of northern Italy.
Cooking time:
Dishes: Usually served accompanied simple sauces such as meat, mushrooms, pesto, fish or light cream.
Chiocciole - Snails (Chiocciole)
Description: Small in size and hollow inside, quiocholle resembles the well-known pasta, but has a more rounded shape and a distinct ribbed pattern. Thanks to their rounded shape, they really resemble snails. Hence the name. Translated from Italian, chiocolle means snail. In Russian we know them precisely under the name “snails”.
Cooking time:
Dishes: Ideal for making soups and also served with light or thick sauces.
Lasagna
Description: Long, flat, rectangular sheets of dough with wavy edges. Lasagna originated in Naples and has now gained worldwide fame. Lasagna, by the way, is known as favorite dish Garfield the cat.
Cooking time:
Dishes:Lasagna is eaten as a dish made from layers of lasagna, alternating with various sauces, cheeses and other ingredients.
Linguine
Description: Long, thin, elliptical, ribbon-shaped paste. Originated in Liguria and the Genoese regions of Italy.
Cooking time: 10-12 minutes
Dishes:Typically prepared in combination with seafood and shellfish, pesto, and a variety of red sauces such as arrabbiata or marinara.
Lumache - Snails
Description: Small snail-shaped products with a ribbed surface. Lumakes have one crimped end to better hold the sauce. Their production has its roots in Sicily.
Cooking time:
Dishes:Usually served with the thickest and coarsest sauces.
Pasta (Maccheroni)
Description: The pasta has a slightly curved tubular shape with a smooth surface. This makes them almost universal. Pasta is perhaps one of the most popular types pastas in the world. They originated in northern and central Italy.
Cooking time: 6-8 minutes
Dishes:Typically used in casseroles, soups, and served with cheese or vegetable sauces.
Mafalda
Description: Mafalda - thin long flat ribbons with wavy or grooved edges. They are believed to have originated in the Molise region of Italy and were named after Princess Mafalda of Savoy. Therefore, an alternative name for this form of paste is Reginette ( reginette), which in Italian means"little Queen".
Cooking time:
Dishes:Usually served with Italian sausage or ricotta cheese.
Mezze penne
Description: Mezze penne is slightly shorter and narrower than regular penne, but has the same grooves on the surface. The name translates from Italian as “half penne”. Mezze penne is popular in northern Italy, especially in the Campania region.
Cooking time:
Dishes:Traditionally they are combined with tomato sauce or more hot sauce arrabbiata.
Mezzelune
Description: Semicircular pasta with filling inside. The name comes from the Italian word mezzelune, which translates to “crescent moons.” Mezzelune originated in Tyrol. Usually used as a filling there's cheese coming Bitto with eggs, milk and white pepper.
Cooking time:
Dishes:Mezzeluni is usually served with porcini mushrooms, white wine and sweet butter.
Gnocchi di patate
Description: A type of dumpling that is cut into small pieces the size of a small cork. Their origin dates back to the times of the Roman Empire, but gnocchi gained particular popularity in Italy.
Cooking time:
Dishes: They are usually made from potatoes with spinach, ricotta, eggs or cheese.
Gnocchetti sardi
Description: The pastes are small, compact in shape, reminiscent of small clam shells. The homeland of gnochetti is Sardinia.
Cooking time:
Dishes: Usually served with meat and cheese sauces.
Orecchiette
Description: Orecchiette is a small ear-shaped pasta. Originally from the Apulia region of Italy.
Cooking time: 11-12 minutes
Dishes:Usually served with rapini or broccoli, and with tomato or meat sauce.
Orzo
Description: The name orzo literally translates from Italian as barley, and because of this, many people mistake this paste for a grain. Orzo shape resemble large grains of rice. This is probably why this pasta has another name - risoni, which means “big rice”.
Cooking time:
Dishes:Often used for salads, soups and casseroles. One of the most popular Italian dishes, in which you can find orzo, is minestrone soup.
Paccheri
Description: The shape of paccheri is similar to pieces of cut garden hose. A very popular type of pasta, it originated in the regions of Calabria and Campania.
Cooking time:
Dishes: Paccheri is often added to soups, lasagna or dishes with thick garlic sauces.
Pappardelle
Description:Pappardelle are flat, wide ribbons that are cut wider than fettuccine. By birth from the central-south Tuscany region of Italy.
Cooking time:
Dishes:Great for a variety of sauces, from meats to shellfish and vegetables.
Passatelli
Description:Passatelli is a thin pasta that looks like rice noodles, only a little thicker. They are made from eggs bread crumbs And grated cheese Parmesan.Originally from the Emilia-Romagna region of Italy.
Cooking time:
Dishes:They are usually boiled in chicken broth.
Pastina
Description: This is the name for very small pasta, which can be of any shape. Literally, this Italian word translates as “tiny dough” or “small pasta.” Pastini is made from wheat and the typical size is usually 0.8 cm or less. Some of the most common pastini shapes are tiny stars, shells, tubes, and macarons. Acini di pepe is also classified as pastini.
Cooking time:
Dishes:Like orzo, pastini is most often used in soups and salads.
Penne
Description: Penne have a small cylindrical shape and are one of the 10 most popular types of pasta. They first came from Sicily.
Cooking time: 10-12 minutes
Dishes: A good combination for penne - spinach and ricotta, they are also served in various sauces based on tomatoes or cream.
Pici
Description: Made by hand, pichi looks like thick spaghetti. Originally from the province of Siena in Italy.
Cooking time:
Dishes:They are usually eaten with stew, garlic-tomato sauce, porcini mushrooms and various meat dishes(eg wild boar, duck, hare, etc.)
Pipe
Description: A hollow pasta from north-central Italy, it has a curved shape, reminiscent of a snail shell, but with a flattened hole at one end.
Cooking time:
Dishes:Pipe goes well with stew, vegetable or cream sauce.
Pizzoccheri
Description: Flat, short strips made from a mixture of buckwheat and whole wheat flour (usually in a ratio of 80:20). Pizzoccheri owes its origin to the Lombardy region in northern Italy. One of the unique types, not similar to other types of pasta.
Cooking time:
Dishes: Usually pizzoccheri is prepared with herbs, potatoes and cheese.
Ravioli
Description:Ravioli are square-shaped dough products with grooved edges, filled with fillings, usually meat, cheese and vegetables.The origin of this very popular paste is not entirely known. But it is believed that the region of Lombardy had a great influence in the spread of ravioli.
Cooking time:
Dishes:
Rigatoni
Description: Large tubular paste with longitudinal grooves that run along its entire length. They are slightly larger than penne
Cooking time: 11-13 minutes
Dishes:Typically served with meat stews or combined with a variety of light or thick sauces. Rigatoni can also often be found in casseroles.
Rotelle
Description: Paste in the shape of van wheels, for this similarity to wheels they received their second name - Wagon wheel s . Originally originated in northern Italy.
Cooking time:
Dishes: Usually served with tomato or cream sauces.
Rotini
Description: Pasta in the form of short products, wrapped in spirals in order to better hold sauces.
Cooking time: 10-12 minutes
Dishes: Usually served with meat, tomato or cream sauces.
Sagne torte
Description: A spiral-shaped long pasta that originated in the Apulia region of Italy.
Cooking time:
Dishes:Served with various mixed meat sauces.
Sedani
Description: If you cut off the beveled edges of the penne, you get sedans. Although their exact origins are unknown, it is reasonable to assume that they arose as an offshoot of the penne coined by the Sicilians.
Cooking time:
Dishes:Sedani is usually served with tomato sauce, or simply with butter and cheese.
Spaghetti
Description:Spaghetti is a very long, thin, round noodle.Perhaps one of the most commonly used types of pasta in the world.
Cooking time: 8-11 minutes
Dishes:Served with a variety of sauces, meats and vegetables, includingmeatballs, mushrooms andmarinara sauce. But one of the most famous dishes with spaghetti is spaghetti carbonara.
Spaghetti chitarra
Description: A special type of pasta that has a shape similar to spaghetti, but with a flatter cross-section. And this type is special because they are made using an instrument called a guitar. The instrument is a wooden frame with strings stretched parallel to each other, with which the dough is cut. The instrument was invented in 1890 in the province of Chieti, Abruzzo region of Italy. This is a fresh pasta made from semolina, eggs and salt. They have a porous texture, which allows them to hold sauces well.
Cooking time:
Dishes: They are usually prepared with lamb stew. In special areas of Abruzzo, the traditional condiment is tomato sauce with veal meatballs (pallottelle).
Spaghettini
Description: A smaller, thinner version of spaghetti. Spaghettini are somewhere between spaghetti and vermicelli.
Cooking time: 5-7 minutes
Dishes: P served with tomato-based sauces or olive oil.
Stellini
Description: Paste in the form of tiny stars. The exact region of origin of stellini is a somewhat controversial topic, but suffice it to say that they have roots in Italy.
Cooking time:
Dishes: Preferably used in soups.
Strozzapreti
Description: Fresh pasta self made, which is similar in appearance to cavatelli due to its shape similar to hot dog buns. But the strozzapreti have a slightly more elongated shape and a slight twist. Characteristicfor the regions of Emilia-Romagna, Umbria, Marche and Tuscany in Italy.
Cooking time:
Dishes:Usually served with creamy or meat sauces.
Scialatelli
Description: Schialatelli is similar in appearance to fettuccine or linguine, but shorter in length. Their origin is attributed to the Amalfi Coast in southern Italy.
Cooking time:
Dishes: Served with various types fish and seafood sauces.
Tagliatelle
Description: Long, flat, ribbon-shaped strips with a porous structure, thanks to which they can hold sauces well. Tagliatelle is prepared with the addition of eggs. Historically comes from the Marche and Emilia-Romagna regions of Italy.
Cooking time:
Dishes:Typically served with pork or beef, as well as mascarpone, Bolognese sauce or savory fish sauces.
Taglierini
Description: Taglierini is a long fresh pasta, similar to spaghetti, 2 to 3 mm wide. Their texture is similar to tagliatelle, but thin, like capellini. Taglierini is traditionally eaten in the regions of Molise and Piedmont. In Piedmont they are also called Tajarin and are made from egg dough. Dough also contains flour, semolina and salt.
Cooking time:
Dishes:It should be noted that taglierini is often served with butter and truffles or with fried meat sauce.
Tagliolini
Description:Tagliolini is a long, ribbon-shaped pasta similar to taglierini. Fromregions of Liguria, Marche and Emilia-Romagna.
Cooking time:
Dishes:Tagliolini is usually served with various sauces, one of the most popular is Bolognese sauce.
Tonnarelli
Description: Tonnarelli is essentially the same as spaghetti chitarra, but the Roman version. They are also made using a special tool with strings for cutting dough.
Cooking time:
Dishes:
Torchetti
Description: This one is Italian the paste has the shape of a short-cut tube bent upward.
Cooking time:
Dishes:Torchetti is most often combined with bolognese or sausage sauces.
Tortelli
Description: This type of pasta is very similar to ravioli, tortelli also have square shape and are usually filled with meat, cheese or mushrooms. Originally from the Emilia-Romagna region.
Cooking time:
Dishes:Tortelli are often served with Bolognese sauce or melted butter.
Tortellini
Description: Tortellini are small rounded products filled with a mixture of meat (pork, ham, etc.) and cheese. Their size is about 25*20 mm and their weight is about 2 grams. Originated in the Emilia region of Italy (specifically in the cities of Modena and Bologna). Outwardly, they resemble a navel, which is why they received their second name - ombelico.
Cooking time:
Dishes: They are usually served in beef or chicken broth.
Tortelloni
Description: Tortelloni are similar in appearance to tortellini, but larger in size - 38*45 mm and weighing about 5 grams. They are rarely filled with meat, usually filled with ricotta cheese and various leafy vegetables such as spinach.
Cooking time:
Dishes: Unlike tortellini, tortelloni is usually served without broth.
Tortiglioni
Description: Tortiglioni resemble tubes with grooves applied in a slightly diagonal direction. This is important not only for appearance products, but also for ideal retention of sauces.Originally from Naples.
Cooking time:
Dishes: Ideal in combination with full-bodied sauces of all types.
Trenette
Description: Trenette is a dried, narrow, flat pasta commonly associated with the Liguria and Genoa regions of Italy.
Cooking time:
Dishes:Often served with traditional sauce pesto as part of the dish trenette al pesto.
Troccoli
Description: Troccoli is a long, fresh pasta similar to spaghetti chitarra and is also made by hand using a special tool. But if kitarra spaghetti is cut using stretched strings, then troccoli is cut using a special rolling pin with grooves applied across it. This device is called troccolo or troccolaturo, hence the name of the pasta. Troccoli is typical of the regions of Apulia and Basilicata.
Cooking time:
Dishes:
Trophy
Description:Trophy is a thin, short, twisted paste that is usually rolled by hand into interesting curly shapes.Originally from Liguria in Northern Italy.
Cooking time:
Dishes:The traditional Ligurian serving of trophy is with basil pesto sauce. But they are also eaten accompanied by light tomato sauce.
Fagottini
Description: Pasta in the form of small bags with filling. Italian dumplings originate from Sicily.
Cooking time:
Dishes: Vegetables are usually used as filling, such as green bean, carrots and onions, with olive oil.
Farfalle
Description: Paste shaped like butterflies. The name is translated from Italian - butterflies. Farfalle comes from the regions of Emilia-Romagna and Lombardy.
Cooking time: 10-12 minutes
Dishes: Usually served with light sauces and as part of salads.
Fettuccine
Description: One of the most popular types of pasta, which however has mysterious origin, as it has many different names in different regions of Italy. They are long, flat, 25 cm long and about 0.84 cm wide.
Cooking time: 10-12 minutes
Dishes: Fettuccine is used in all variations of dishes (cream, cheese, meat, seafood), but fettuccine with alfredo sauce is most famous.
Filei
Description: They are short spiral products with a hollow section in the middle. They are usually made by rolling irregularly shaped pieces of dough using a fine knitting needle, resulting in a hollow section in the middle. Sirloins are often compared to bouziaté, but they actually look different. Busiate has a distinct spiral shape, while fillets are more like a narrow and elongated version of cavatelli. The fillets come from the Calabria region, which is why they are also often called Calabrian fillets (Filei calabresi).
Cooking time:
Dishes:
Filini
Description: Small, thin noodles that resemble a cat's whiskers. Hence the name, translated from Italian means “small cat whiskers.” They are usually associated with the Puglia region of Italy and
Cooking time:
Dishes: Usually added to soups to add thickness.
Foglie d'ulivo - Olive leaves (Foglie d'ulivo)
Description: They are products that resemble olive leaves in shape. Originally from the Apulia region of Italy.
Cooking time:
Dishes: Usually served with creamy olive sauce or tomato basil sauce.
Fregola
Description: This Italian pasta is very similar to Israeli couscous in size and shape. It is prepared from semolina, the dough is formed into very small balls, 2-3 mm in diameter. Originally from Sardinia.
Cooking time:
Dishes: Typically served with shellfish and tomato sauce.
Fricelli
Description: Fricelli have the shape of rolled tubes and the consistency of dumplings. Originally from Puglia, a region in southern Italy.
Cooking time:
Dishes: Usually served with fried eggplants and tomatoes or with various creams different sauces.
Fusilli
Description: Long, thick products shaped like a corkscrew. Their origin is attributed to the south of Italy.
Cooking time:
Dishes: Usually served with tomato sauce and cheese
Ziti
Description: Tsiti is a medium-sized tube-shaped paste. The word ziti actually means "bride" in Italian. This pasta is traditionally served at Italian weddings, hence the name.
Cooking time: 10-12 minutes
Dishes:Typically, ziti is combined with a mixture of cheese, meat, sausage, peppers, mushrooms, and onions and baked in the oven.
Spätzle
Description: Fresh egg-based pastas are usually round in shape, but when processed by hand they can be irregular in shape. Unlike most types of pasta, spaetzle originated among the Swabian peoples of southwest Germany.
Cooking time:
Dishes: Serve as a side dish with butter, gravy or creamy sauces.
What is the difference between pasta and pasta?
Classic spaghetti is one of the favorite side dishes of Russians. As well as pasta, the preparation of which takes the housewife just a few minutes. As for Italian pasta, our compatriots have an extremely vague idea about it. For most of them, this term is associated with the name of an “overseas” dish served in good restaurants. What product is meant by this Italian word and how does pasta differ from pasta? Let's try to figure it out.
Definitions
Paste- the collective name of all types of pasta used in foreign languages. This term also refers to a dish Italian cuisine. Initially thin tubes from rice flour were brought to Europe from China by the notorious Venetian Marco Polo. Despite this, many peoples invariably consider Italy to be the birthplace of pasta, where they became national dish. There are three main types of pasta: dry, fresh and full. Each of them has a unique cooking technology. It is worth adding that pasta is translated from Italian as “dough”.
Pasta
Pasta- tubular products made from water-mixed dried wheat dough. Depending on the shape and size, they are called feathers, horns, noodles, vermicelli, etc. Some pasta is similar in length to spaghetti, but is hollow inside. It is worth noting that the Italian term maccheroni refers only to short tubular products. Coming from the Sicilian dialect, the word translates as “processed dough.” In Russia, all pasta products in general fall under this definition. The first factory for the production of the above-mentioned product was opened by Odessa residents in the 18th century.
Difference between pasta and macaroni
Paste in European countries is a product made from dough obtained by mixing water and flour. There are many types of similar products, including pasta. However, in Italy they are produced from durum wheat, rich in gluten and containing minimal amount starch. Such products are easily absorbed by the body and do not cause excess weight. They contain proteins, carbohydrates, fiber, minerals, vitamins A, E, group B.
The basis for Russian pasta is soft glassy flour, which is distinguished by its affordable cost. It is fair to note that modern domestic producers have begun to combine regular wheat with durum wheat in order to improve the quality of products. However, the lion's share of our pasta does not provide any benefit to the body and contributes to excess weight gain. By nutritional properties this product Can be compared to regular bread. This is the main difference between pasta and pasta.
It is also worth mentioning that each of the products in question has its own shade. In the case of Italian pasta, it can be very diverse. Indeed, in many products, in addition to traditional flour and water, other components are added. Paprika gives pasta a reddish tint, spinach gives it a green tint, and cuttlefish ink gives it a black tint. In general, pasta made from durum wheat has a yellowish-golden color. Whereas the shade of our pasta can be almost white or even gray. It will not be possible to prepare delicious Italian pasta from them in the meaning of the dish of the same name, no matter how much you try. After all, domestic products, firstly, are prone to sticking together, and secondly, do not have enough rich taste. That is why they are considered only as a side dish for meat dishes.
A comparison table will help you draw a more complete conclusion about the difference between pasta and pasta.
I was prompted to write this article by a question that is asked from time to time and in various variations in comments to pasta recipes, of which there are already many on this site: can I use pasta instead of pasta, and what is the difference between pasta and pasta? I am sure that many readers, upon hearing this, grinned - they say, such questions can only arise for beginners. I completely agree, and I address this article specifically to them, beginners. Let's dot all the i's when it comes to pasta and macaroni.
What is the difference between macaroni and pasta?
Pasta (colloquially macaroni) is a semi-finished product made from dried dough that must be boiled before use. In this sense, pasta is not only italian spaghetti, but also Chinese rice noodles, and Japanese and udon, and domestic vermicelli. Since this is a household name, pasta is sometimes called any noodle in general, not necessarily dried, and in this case, German spaetzle, Hungarian chipetke, and so on can be considered pasta, in addition to the varieties listed above. In a word, just pasta, without specification - a very broad concept that can be used to describe almost any dough product, except baked goods.
Now about the pasta.
It is believed that the Italian pasta comes from the Latin name for the dough, which in turn goes back to the Greek word παστά, which was the name barley porridge. Accordingly, the pasta itself, as well as the term denoting it, came to us from Italy, where pasta is a favorite national dish: more than 300 varieties of Italian pasta of various shapes and sizes are known. So I would suggest this definition:
pasta is pasta made in Italian tradition, and dishes from them
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Why “in the Italian tradition”? Because they learned to make spaghetti and other pasta from durum wheat flour (from which most varieties of Italian pasta are produced) not only in Italy. Not long ago I compared Russian and Italian spaghetti from the same price segment, and our pasta turned out to be no worse than Italian. Moreover, Italian names forms of pasta (at least the most common of them) have also taken root in our country, so in the store you will find not only domestic spaghetti, but also penne, linguine and tagliatelle, and in some places not only dried, but also fresh.
However, which pasta to choose in the store is a topic for another discussion. For now, it’s enough to summarize that if you come across the word “pasta” in a recipe, you can safely use spaghetti or other pasta made from durum wheat at your discretion.
Types of pasta - why are there so many of them and who needs it?
I think, having read about the existence of more than three hundred varieties of pasta, many of you were amazed - why are there so many of them? I believe the answer to this question lies in the field of cultural studies: I happened to read a rather interesting version that while in other cultures women occupied their free time with knitting and embroidery, the handicrafts of Italian women lay closer to the culinary plane. In addition, let's not forget that pasta has appeared in Italy since time immemorial (the first mention of Italian noodles dated 1154), the regions of Italy were divided, each preparing pasta a little differently, which ultimately resulted in a variety of forms. One way or another, in practice our interest sounds like this: is there a culinary difference between the types of pasta, or can you take any?
It turns out there is.
The fact is that when serving pasta accompanied by pasta sauce various forms interacts differently with different sauces: for some pasta, more suitable thick sauce, for some it’s the other way around. If you try to create something like a compatibility table for pasta and sauces, you will get something like this:
| Paste form | Examples | Suitable sauce | Recipe |
| Long and thin | Spaghetti, linguine | Light sauces with seafood, cream or olive sauces | |
| Long and wide | Tagliatelle, pappardelle, fettuccine | Thick sauces with added meat | |
| Shells | Conchiglie | Thick creamy or meat sauces, more large shells you can stuff it | |
| Twisted | Fusilli, trophy, casarecce | Light and silky sauces that will stick to the curves of pasta, such as pesto | |
| Tubes | Penne, rigatoni, paccheri | Nourishing vegetable sauces, cheese casseroles, can also be served with meat sauce | |
| Small | Risoni, Stelline | Soups, salads, stews | |
| Stuffed pasta | Ravioli, tortellini, cappelletti | Tomato or cheese sauces, light sauce oil based |
Is it clear? I hope, more than - provided that you still use this table as a recommendation, and do not deny yourself if you suddenly want to cook spaghetti with pesto.
How to cook pasta?
Let's move on to the most pressing part of our story - the practical one. The fact is that, despite all the apparent simplicity, proper preparation pasta has its own nuances. Italians who try pasta in most of our restaurants will say that it is overcooked, but to our traveler, pasta in a Roman trattoria, on the contrary, may seem undercooked out of habit. The thing is that in Italy they prefer pasta to the degree of readiness when a slight resistance is still felt inside, as if every spaghetti has a tiny string hidden in it, requiring a little effort to bite through it. When you get used to this pasta, you will find that it actually tastes better than boiled pasta, and is also better digestible. Below I've provided some detailed recommendations on how to cook pasta, no matter what sauce you serve it with.
- The classic ratio of ingredients when cooking pasta is very easy to remember: 1000 g of water + 100 g of pasta + 10 g of salt per serving. With proper skill, you can cook the pasta in less water, but this proportion is guaranteed to give the pasta enough space to cook evenly and not stick together.
- First, bring water and salt in a large saucepan to a boil over high heat, and only then add the pasta. The water will stop boiling for a while, so let it return to a boil before turning down the heat.
- Sometimes it is advised to add a spoonful of olive oil to the water to prevent the pasta from sticking, but I do not recommend doing this. Just stir the paste every one or two minutes with a long spoon to keep it moving around in the pan and it won't stick together. There is no need to rinse the boiled pasta either!
- As mentioned above, Italians cook pasta until it is done, which they call, which translates as “by the tooth.” In order to catch the moment when the pasta is no longer undercooked, but not yet completely cooked, start tasting the pasta 1-2 minutes before the end of the time indicated on the package. As soon as you realize that this is it, immediately drain the water. I’ll add that the above applies to dried pasta, but not to fresh: you won’t be able to cook it to al dente even if you want to, so just cook according to the instructions on the package.
- At the end of cooking the pasta, scoop out a ladle or two of the water in which it was cooked and save it - you will need it to thin the sauce if it turns out that it is too thick. Unlike ordinary water, such water, due to the starch that was boiled into it from the pasta, will not make the sauce watery.
- If you prepared the sauce in a saucepan of suitable dimensions, add the pasta to the sauce, and not vice versa. Otherwise, the pasta can be combined with the sauce in the same pan where it was just cooked.
- Already on the plate, the pasta can be seasoned with black pepper, lightly sprinkled with olive oil and sprinkled with grated Parmesan.
I hope that the question “pasta or macaroni?” I answered exhaustively. And if you still have other questions about pasta and its preparation, even simple and stupid ones, ask them in the comments.
Spaghetti has long been a favorite dish of our compatriots. Like pasta or, for example, pasta, which is very fashionable today. However, the difference between your favorite spaghetti and pasta is significant, although many people think that they are the same thing. Our compatriots have a very vague idea of pasta. On the one hand, it seems to be a dish similar to spaghetti, on the other hand, it has a very “overseas” name, which is served exclusively in good establishments. What is called pasta and what is its difference from the spaghetti we are used to?
What is pasta
Absolutely all pasta products are called pasta in foreign languages. Of course, this term also hides the favorite dish of Italians. Flour tubes were once brought to Europe from China by the famous Venetian navigator Marco Polo. However, Italy is traditionally considered the birthplace of pasta: probably because the dish has become national here. There are three types of pasta: fresh, dry and full. Each has its own unique cooking technology. It is also worth adding that in Italian “pasta” means “dough”.
How is pasta different from pasta and spaghetti?
Pasta, or spaghetti derived from it, is tubular pasta, which prepare wheat dough, dried and kneaded with water. Products differ in shape and size, as a result of which you can find noodles, horns, vermicelli, spaghetti, etc. If the pasta is long but hollow inside, it's not spaghetti - it's just long pasta.
Spaghetti cannot be hollow inside. According to the cooking technology it is holistic pasta tube . In Italian terminology, maccheroni are short tubular products. The word comes from the Sicilian dialect and literally translates as “processed dough.” In our country, this term means all pasta products in general. In the territory Russian Empire The first pasta factory opened in the 18th century.
So, in Europe, paste is the name given to dough products that are made by mixing flour and water. There are a huge number of types of such products. TO this species also includes pasta. However, in Italy, pasta is exclusively a product made from durum wheat, containing a minimal amount of starch and rich in gluten. These foods are very easily absorbed by the body. They don't make you better. The composition of such products includes carbohydrates, proteins, minerals, fiber, as well as vitamins A, B and E.
The basis of domestic spaghetti, as a rule, is glassy soft flour, which is cheap: durum wheat flour is relatively expensive. True, in Lately domestic producers began to combine regular wheat and durum wheat.
The quality of the products also becomes higher. However, there are still quite a lot of products on the pasta market produced using traditional domestic methods, but they do not provide any benefit to the body, moreover, they even contribute to excess weight gain. Nutritional properties Such products are comparable to ordinary bread. Actually, this is the main difference between pasta and spaghetti or pasta.
It is worth considering that each of the products under consideration also has its own shade - for Italian pasta it can be anything. In addition to the traditional water and flour, other ingredients are also added to the paste. For example, paprika, which gives pasta a reddish tint. The spinach will add a greenish tint and the cuttlefish ink will turn it black. Classic pasta, made from durum wheat, has a yellowish-golden color, but the shade of spaghetti or pasta can be almost white or even grayish. That is, you won’t be able to make classic, delicious Italian pasta from such a product, even if you really want to. The domestic technology for making spaghetti and pasta means that they stick together and also have a rich, unique taste. That is why spaghetti and pasta prepared according to classic domestic methods are considered only as a side dish for a meat dish.
Comparing spaghetti (pasta) and pasta
Let's compare the features of spaghetti (pasta) and pasta as follows:
- Pasta in Europe refers to all types of pasta. Our pasta products are divided into pasta and spaghetti.
- Pasta is made only from durum wheat, spaghetti is made from any flour, in particular soft glassy flour.
- The paste is very easily absorbed by the body, it contains many microelements and vitamins. Spaghetti, if made from regular flour, contribute to excess weight gain.
- The color of the pasta is yellowish-golden; spaghetti can have a different shade.
- Pasta is suitable both as a side dish and as an independent dish; spaghetti (pasta) is a side dish, especially with meat.
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