A serving of pasta for a girl is about 60 grams in dry form, for a man - 85 grams. Most often, pasta is made from wheat flour, but there are pastas made from rice, buckwheat, chickpea flour and other legume flour. Since pasta is made from a specific type of flour, it contains similar - only in smaller quantities - vitamins and minerals of the grain crop from which the flour is made. Most often these are vitamins B, E, microelements such as iron, phosphorus, manganese, potassium. Pasta should not be eaten with bread - it turns out that you are eating two different types flour processing, thereby increasing daily calorie content.
Pasta is divided into groups - A, B, C, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose group A pasta - it is made from flour durum wheat, they are stored more fiber and contains less starch. This is important for people suffering diabetes mellitus the first and second types - for pasta made from coarse flour below . People with age should choose pasta made from buckwheat and rice flour.
The color of the paste may vary depending on the dyes in the dough. Pasta comes in green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Pasta is good side dish for meat, fish, poultry, cheese. Pay attention to the cooking time indicated on the package: the longer it is, the healthier the pasta is. It is better to cook pasta until al dente, that is, undercook. This way the body will take longer to digest them, and you will remain full. Remember: people get fat not from pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.
Pasta is usually made from dough mixed with wheat flour and water. However, sometimes when preparing them it is used rice flour, buckwheat or starch. Typically, pasta refers to dried products that subsequently require cooking. It is not known exactly who first came up with the idea of drying the dough, thus preserving it for a long time. Various versions lead to Egypt, Greece, China, and some sources refer to Etruscan times, but the facts in their favor are not very convincing.
In order to classify varieties pasta, there are standards in Russia. In accordance with them, based on the varieties of flour and wheat, pasta is divided into groups (A, B, C) and varieties (highest, first, second). Moreover, for group A, durum is used - wheat durum varieties, and for the rest - soft. Such pasta has a lower glycemic index. For some countries, in particular for Italy and, accordingly, Italian pasta, characterized by the use of only durum wheat.
Pasta can be divided into tubular (pasta itself) and whole (spaghetti, fettuccine). Depending on the cooking method, you can distinguish between dry and fresh products (gnocchi, noodles and homemade pasta). The many shapes and sizes of pasta can be divided into five volumetric groups. These are long products, short ones, curly ones (shells, bows, horns), small ones (mainly for soups, for example, noodles) and pasta intended for baking. 
"Family" of long pasta
The most famous long pasta is spaghetti. Their length is on average 25 cm, although initially they reached half a meter, and their thickness is about 2 mm (thinner ones are spaghettini, thicker ones are spaghettoni). Naples (Italy) is considered their homeland, and in the city of Pontedassio there is a museum dedicated to these “pieces of twine”, with which Antonio Viviani compared them when he gave them the name spaghetti. Interestingly, a special fork was invented for this type of pasta in 1700.
Long, thin, round-shaped pasta is called capellini. There are also more poetic names - “Hair of Venus” or “Hair of an Angel”. Another variety of thin pasta is vermicelli. Its name comes from the Italian word “verme,” which means “worm,” but vermicelli did not receive this name right away. In the 14th century, in different cities of Italy they were called differently: orati, minutelli, fermentini, pancardelle.
There are several types of pasta, which appear as thin flat strips, differing in recipe and width. Tagliatelle is about 5 mm wide, fettuccine is about 7 mm wide. There are also linguine, bucatini, pappardelle - egg noodles, Bavette and Mafaldine. 
Short pasta
Rotini looks like spaghetti spirals. Longer, but just like rotini. twisted into spirals - fusille. Cellentani are also spiral-shaped tubes. Maccheroni are slightly bent small tubes.
Penne pasta comes in both smooth and ribbed varieties. Externally they look like a hollow tube with oblique cuts. Pipe rigate are tubes twisted in a semicircle. Their shape allows liquid to be retained inside, so they are used in combination with a wide variety of sauces. 
Cannelloni, translated from Italian, means “large reed” and are large, long tubes. Pasta dishes are sometimes named after the type of pasta used in it. For example, manicotti is similar to cannelloni, but smaller. The dish prepared from this pasta has its own name - manicotti. The same can be said about a dish called lasagna, which is based on baking sheets.
For soups, small pasta is used, for example, Anelli (rings), Stelline (stars), Filini (short threads). Children's favorite letters are letters of the alphabet. Sometimes only by preparing soup with letters can you “persuad” a child to eat it. 
Pasta with a “figure”
This group of pasta includes all products that have interesting shapes, for which they received beautiful names. Caserecce are pasta horns, farfalle are butterflies, farfallini are small butterflies, and campanelle are bells.
Pasta shells or conchiglie are suitable for stuffing. The same shells, but of a smaller size, will be called concigliette, and larger ones - conciglione. The frilled pasta shells are called gnocchi.
Sophia Loren is a famous pasta fan
Sophia Loren was 72 years old when she risked posing nude for the Pirelli calendar, although she is famous as a pasta fan. However, among Russian women it is still believed that pasta makes you fat. In fact, their benefits or harm depend on how you choose pasta. Here are some rules.
When choosing Russian pasta, you need to make sure that it is made in accordance with GOST and belongs to group A. The composition indicated on the package must contain water and flour. You shouldn’t pay attention to what is sold “by weight”. The right pasta can only be found in packages.
Externally, pasta should be smooth, have moderate golden color. The package should not contain “flour” or fragments of pasta. They should bend easily and break with difficulty. When cooked, high-quality pasta is distinguished by the absence of coloration of water and change in shape. They don't stick together.
Pasta is a wonderful product: tasty, inexpensive, easy and quick to prepare. It’s no wonder that pasta dishes are so popular among people in all countries. In Japan, long pasta always accompanies the New Year, being a symbol of longevity.
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 culinary terms. We will make links to it in the future.
In the part called “Pasta” we will start with the classification of pasta. We will gradually supplement the section with other terminology relating to this Italian culinary phenomenon.
Pasta group A - products made from durum wheat flour of the highest, first and second grade according to classification current GOST R 518650-2002.
The surface of products from group “A” is smooth, golden or amber in color. The edge of the products is “vitreous”. The presence of small dark specks and dots on the surface of the pasta is not a defect. This distinctive feature variety, which is determined by the specifics of grinding flour from durum wheat.
Alphabet (in Italian Alphabets) - pasta in the shape 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 pasta in the shape of a crescent, they are stuffed various fillings(meat, ricotta, spinach, cheese). Similar to Ukrainian dumplings.
Anelli (in Italian Anelli) - miniature rings for soups.
Apulian ears - ear-shaped pasta, originally from Puglia.
Pasta group B - products made from soft glassy wheat flour 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 for too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface and a whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is prohibited to make pasta from such flour.
Bavette (in Italian Bavette) - similar to flattened spaghetti, native to Liguria (a region of Italy). There still traditional dish is bavette with classic Genoese pesto sauce.
Bigoli - paste in the form of long hollow tubes. The dish originates from Veneto. (Terre dei Trabocchi)
Bucatini - thick italian spaghetti with a hole running through the center of the product. The name comes from the Italian "buco", meaning "hole", and "bucato" meaning "pierced".
Bucatini is common throughout the province of Lazio, especially in Rome. This spaghetti is made from durum wheat. Their length is 25-30 centimeters and their width is 3 millimeters.
Pasta group IN - products made from wheat baking flour highest and first grade according to the classification of the current GOST R 518650-2002. In some countries, they believe that such flour is not suitable for pasta. The quality of group B products is manifested during cooking, affecting the “fragile” forms: they swell and break. They belong to economy class products and are cheaper than products from group A.
Vermicelli (in Italian Vermicelli; from verme - "worm") - long, round pasta (1.4-1.8 millimeters), thinner than spaghetti but thicker than capellini. In Italian their name means “little worms.” Consumed hot, sometimes cold.
Garganelli - pasta with added eggs. The dish comes from Bologna.
Gemelli - thin spirals or strands with hollow ends.
Girandole (in Italian Girandole) - these pasta got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape (unlike fusillini, require less cooking time).
Ditalini (in Italian Ditalini) are small, very short tubes; in Italian their name means “thimble”. Serve hot in soups or cold in pasta salads.
Ziti (in Italian Ziti) - arched tubes, but wider and longer than horns(elbow macaroni). There is also a short version called cut ziti. Served baked, in pasta salads and with thick sauces.
Cavatelli Pugliesi - paste in the form of small shells. The dish originates from Puglia. (Terre dei Trabocchi).
Caserecce - traditional Italian look paste in the form of narrow, curled short tubes of a delicate bronze hue. The best option Serving is considered to be a combination of casarecce with thick meat sauce.
Campanella - literally translated 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 with a diameter of up to 30 millimeters and a length of up to 100 millimeters, slightly less 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 grains and salt. The dough was rolled out and cut into rectangles. Then they put the filling on them, rolled them into a tube and boiled them.
Capelletti - small stuffed products in the shape of a hat.
Capellini (in Italian Capellini) - long, round and very thin pasta. The name comes from the north of Central Italy, translated as “hairs”, “thin hair” (1.2-1.4 millimeters). Sometimes they are also called “angel hair”. Capellini is made from wheat flour coarse. Despite its small thickness, capellini does not become soft when cooked.
Only consumed hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.
Conchiglie (in Italian Conchiglie, “clam shell”) - shells with a long and narrow cavity. They vary in size; there are smooth (lische) and grooved (rigate). Suitable for filling with filling.
Conchiglieni - the same as conchiglie, only bigger.
Concigliette - the same as conchiglie, only smaller.
Lasagna (in Italian Lasagne) - rectangular baking sheets. They can have straight or wavy edges. A casserole using these products is called exactly the same.
Lasagne 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-cooked. The 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.
Mackeroni (in Italian Maccheroni) - pasta in the form of small thin tubes, slightly bent.
Maccheroncini (in Italian Maccheroncini) is one of the long types of pasta, reminiscent of thick spaghetti, hollow inside.
Manicotti (in Italian Manicotti) are longer and wider than penne, and can be grooved. This is also the name of the dish itself when this particular pasta is used, as in the case of lasagna. Usually these products are stuffed.
Mafaldine (in Italian Mafaldine) or mafalde is 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 “royal princess”) or “Mafaldina” 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 shape of ears.
Orzo (in Italian Orzo, “pearl barley”) is pasta that is similar in size and shape to rice or pearl barley.
Pappardelle (in Italian Pappardelle) - are long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick creamy 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 called "snails". They resemble tubes in shape, twisted in a semicircle so that the sauce is held inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north central Italy.
Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Ravioli square shape, come with with different fillings(either very finely ground or cut into small pieces). Served baked, boiled as 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 necessary because they retain thick creamy sauces.
Horns (in Italian Elbow macaroni) are curved hollow cones that are traditionally used to make macaroni cheese.
Ruot (in Italian Ruote) - pasta in the shape of cart wheels.
Depending on the quality and type of flour, pasta is divided into groups - A, B, C and classes 1 and 2. Products of group A - made from durum wheat flour (durum); group B - from flour from soft highly glassy wheat; group B - from baking wheat flour; 1st class - products made from premium flour and 2nd class - products from 1st grade flour.
When adding flavoring additives or fortifiers, the group and class of products are supplemented with the name of the additive or fortifier, for example, group A 1st class egg, group A 2nd class tomato.
Pasta products of all groups and classes are divided into four types: tubular products - in the form of tubes of various lengths and diameters; thread-like - in the form of threads of different lengths and cross-sections; ribbon-shaped - in the form of ribbons of various lengths and widths; figured - pressed and stamped various different shapes and drawing.
Tubular pasta According to shape and length, they are divided into three subtypes: pasta, horns, feathers. Pasta is a tube with a straight cut, 15-20 cm long (short) and at least 20 cm (long); There are single and double bent. The horns are a curved tube with a straight cut 1.5-4.0 cm long along the outer curve. Feathers are a tube with an oblique cut, 3 to 10 cm long, from an acute to an obtuse angle. Each subtype is divided into types depending on the cross-sectional size. Up to 4.0 mm - straw, 4.1-5.5 mm - special, 5.6-7.0 mm - ordinary and more than 7 mm - amateur. Pasta and cones are divided into straws, special, ordinary and amateur, and feathers are only special, ordinary and amateur. Pasta with a length of 5 to 13.5 cm is called scrap, and less than 5 cm is called crumb.
Thread-shaped pasta (vermicelli) depending on the cross-sectional size (in mm) they are divided into the following types: cobweb - no more than 0.8; thin - no more than 1.2; ordinary - no more than 1.5; amateur - no more than 3.0. By length, vermicelli is divided into short (at least 1.5 cm) and long (at least 20 cm), single or doubled. They also produce vermicelli arranged in the form of skeins, nests, and bows. Their weight and size are not limited. Vermicelli less than 1.5 cm long are considered crumbs.
Ribbon-shaped pasta (noodles) can be long double curved or single with a length of at least 20 cm and short with a length of at least 1.5 cm. The surface of the noodles can be smooth or grooved; edges are straight, sawtooth and wavy. The width of the noodles can be from 3 to 10 mm, the thickness - no more than 2 mm. They produce noodles in the form of nests, skeins, and bows. Noodles less than 1.5 cm in length are considered crumbs.
Figured products produced in any shape and size. Pressed products - in the form of shells, spirals, braids, doll shells, lilies, etc.; stamped products - in the form of stars, letters of the alphabet, gears, etc. The maximum thickness of any part of the products at the break should not exceed: 1.5 mm - stamped and 3.0 mm - pressed. Figured products, unusual this species forms are classified as deformed.
In addition to traditional pasta with a moisture content of 12%, raw pasta with a moisture content of 28% and a sell-by date of 24 hours is supplied to the world market.
The range of pasta products is being expanded by increasing nutritional value and creating new types of products for therapeutic and prophylactic purposes. Protein-free products are obtained from corn starch native and "swelling" with the addition of fortifiers in the form of B vitamins and glycerophosphate. They have White color, after cooking they become transparent, their surface is matte-smooth, mealy at the break. The taste is neutral, there is no smell. Recommended for Dietary food persons with renal failure. Also produced:
Products enriched with calcium in the form of food chalk or shells;
Products with high content dietary fiber With high content bran particles or whole grains, with the addition of wheat germ;
Vegetable products Mosaic with various vegetable additives: 15% tomato paste - tomato, 30% spinach and sorrel - spinach, 15% carrot juice- carrots;
Directional products therapeutic effect, enriched with plant additives: bioadditives from grape skins - grape products, designed to enhance human immunoprotective functions to the effects of radiation, bioadditives from pumpkin or pumpkin and apples in the form of a paste - amber products, have a beneficial effect on gastritis, cholelithiasis, stomach ulcers, stimulate work of the heart.
The range of pasta products in other countries includes products with improved taste. So, a tablet consisting of table salt- 60%, vegetable concentrate - 20, sodium gluamate - 10, caramel - 1, garlic - 0.1, pepper - 0.1, flour - 0.1, powder soy sauce- 5, glucose - 5%; whole grain products; products with fillers (meat and vegetable fillings); products seasoned with garlic, coffee, in the form of ready-made breakfast cereals called “pasta chips”; frozen products. Products are also produced for long-term storage, which are packaged in heat-resistant bags and irradiated on both sides with infrared rays at 100-160 °C for 3-4 minutes. Under the influence of infrared rays, products are sterilized, as a result of which their shelf life increases.
Pasta
Pasta are dried simple wheat dough, pre-formed in the form of ribbons (noodles), tubes (pasta, horns, feathers), threads (vermicelli).
They are characterized by speed and ease of preparation (up to 20 minutes), high the nutritional value(proteins - 9-13%, carbohydrates - 70-79, fats - 1, mineral elements - 0.5-0.9, fiber - 0.1-0.6%), the possibility of long-term storage without deterioration in quality and consumer properties.
Products resembling pasta were known in ancient times. But their mass production became widespread in the 12th-13th centuries. in Italy. In Russia, the first pasta factory was officially registered in Odessa in 1797.
In our country, the development of the pasta industry began in 1923.
Pasta can be used to make diverse different dishes and side dishes. They have high nutritional value. They include proteins (9-11.8%), carbohydrates (70-75%), fats (0.9-2.7%), fiber (0.2%), and minerals. Energy value 100 g is equal to 332-341 kcal or 1389-1427 kJ.
To obtain pasta, the dough is kneaded, from which the products are formed, dried, then cooled, sorted and packaged.
When preparing dough, fortifiers are used: egg powder, melange, tomato paste, dairy products, flavorings.
Pasta products are produced from wheat flour such as macaroni (highest grade - grits and first grade - semi-grains).
Pasta products are divided into groups: A, B, C and into the highest, first and second grades.
Group A - products from durum wheat: highest, 1st, 2nd grade;
Group B - from soft glassy wheat: premium and 1st grade;
Group B - from baking wheat flour: premium and 1st grade.
The grade of pasta depends on the grade of the main raw material used for production.
Premium pasta made from premium flour; 1st grade - from first grade flour; 2nd grade - made from second grade flour.
Pasta products are produced in various shapes, sizes, and diameters.
Tubular pasta is divided into horns, pasta, feathers - according to shape; by the size of the outer diameter - by type.
In length they can be short - no more than 150 mm and long - no less than 200 mm.
Tubular products differ in cross-sectional diameter: straws - 4 mm; ordinary - from 4.1 to 7 mm; amateur over 7 mm.
Thread-like - gossamer vermicelli, ordinary, thin, amateur. Vermicelli is short, no more than 15 cm long; long - at least 20 cm.
Types of vermicelli: gossamer (with a diameter of up to 0.8 mm), ordinary (from 0.9 to 1.5 mm), amateur (from 1.6 to 3.5 mm). Ribbon pasta - noodles. The width of the noodles can be narrow up to 7 mm; wide - from 7.1 mm: up to 25 mm; in length - long - no less than 200 mm and short - no more than 150 mm.
Pasta, vermicelli, and noodles are produced in the form of skeins, the weight and size of which are not limited.
Figured products - shells, stars, spirals, alphabet, etc. The size of these products is not standardized. But the maximum thickness should not exceed 1.5 mm for stamped ones; 3 mm - for pressed ones.
Pasta must have a taste and smell without bitterness, mold, or mustiness; monophonic color, with a cream or yellowish tint; the surface is smooth, at the fracture it is glassy.
When cooking, pasta should not stick together, form lumps, or lose shape.
Humidity of pasta is 11-13%, acidity is no more than 4°C, and products with additives of tomato products are no more than 10°C. The standard limits the presence of crumbs of deformed products.
The shape retention of welded products must be at least 100% (for group A) and at least 95% (for groups B and C). Traces of unmixing, musty smell and taste are not allowed, high humidity and acidity, pest infestation.
Store pasta at a temperature not exceeding 30°C without temperature changes, relative humidity not exceeding 70%
Storage duration of pasta:
Without additives - 24 months;
With the addition of tomato products and eggs - 12 months;
Dairy products - 5 months;
With wheat germ - 3 months.
The main advantages of pasta as a food product:
- long-term storage(more than a year) without loss of taste and nutritional properties: pasta products are not at all confirmed to be stale,
- quick and easy preparation (cooking time, depending on the type, ranges from 3 to 20 minutes); relatively high nutritional value: a dish prepared from 100g 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 is a product made from dried wheat dough, mixed with water.
In Russian, the term "pasta" comes from Italian name"maccheroni" - pasta, i.e. tubular "paste".
The composition of pasta includes:
- 70-79% digestible carbohydrates,
- 9-13% proteins,
- about 1% fat,
- 0,5-0,9% minerals,
- 0.1-0.6% fiber.
To make pasta, high-grade flour rich in protein is used.
The improvement of the range of pasta products is carried out by introducing non-traditional raw materials into the recipe: food additives, dyes, the use of new types of flour, water. Also, in order to improve the range and better meet the growing needs of customers, vitamin and mineral supplements are used.
Classification of pasta
According to the composition of the test:
-products made only from durum wheat flour,
- dough products using additional raw materials.
Depending on the type of flour:
- Group A - pasta made from durum wheat flour (durum) of the highest, first and second grades,
- Group B - pasta made from soft glassy wheat flour of the highest and first grades.
- Group B - pasta products made from premium and first grade wheat flour,
- Highest grade - pasta made from premium flour,
- First grade - pasta made from first grade flour,
- Second grade - pasta made from second grade flour, only for group A.
For pasta products made using additional raw materials, the designation of the group and variety of pasta products is supplemented with names that are unambiguous with it.
Depending on the molding method:
- cut - pasta, formed by cutting into pieces of dough tape,
- pressed pasta products formed using a pasta press,
- stamped pasta products formed with stamps from dough tape.
Depending on the shape, pasta is divided into the following types:
Tubular pasta:
- pasta - tubular pasta in the shape of a long straight tube with a straight or wavy (when cutting dried products) cut.
- cones - tubular pasta in the form of a short straight or curved tube with a straight cut;
- feathers - tubular pasta in the shape of a short straight tube with an oblique cut.
Tubular pasta is divided into types according to cross-sectional dimensions: straw (up to 4.0 mm inclusive), ordinary (from 4.1 to 7.0 mm), amateur (from 7.1 mm and more).
Thread-like pasta.
Vermicelli - thread-like long or short, pasta with various shapes sections.
Based on cross-sectional dimensions, they are divided into types: cobweb (up to 0.8 mm), ordinary (from 0.9 to 1.5 mm), amateur (from 1.6 to 3.5 mm).
Ribbon pasta.
Noodles are long or short ribbon pasta with different edge shapes and cross-sections.
The width is divided into types: narrow (up to 7.0 mm inclusive), wide (from 7.1 to 25.0 mm).
Figured pasta.
Ears, shells, stars, rings, shells, bows, spirals and other flat or voluminous pasta of complex configuration. .
By product length:
- long - at least 200mm,
- short - no more than 150mm.
Long pasta can be single or double bent, and also formed into skeins, bows and nests. The weight and size of long pasta formed into skeins, bows and nests are not limited.
Depending on the pasta matrix used:
- with a flat surface,
- corrugated surface.
We have compiled this list of Italian pastas not for connoisseurs. national cuisine with its indispensable pasta, and for those who are not yet very familiar with its types. After all, when buying it, you need to know not only how long it takes to cook, but also what dish it is intended for, what sauce is best to cook and serve it with.
In order not to create confusion, we place the Italian name next to the name of the pasta in Russian.
We do not pretend to be a complete list - the number of pastes has already exceeded three hundred. We talk about those that are most popular and usually found on our shelves. So, look for what interests you on the list.
Alphabet - Alphabet - (alphabet)
Buy this paste for your children - those who study in primary school, it’s interesting to recognize familiar letters, and it even helps the younger ones remember them. It is also prepared as a side dish, boiled in soup. Anellini - Anellini
Anellini is a small pasta; its rings are suitable for salads and soup. Agnolotti
These are small ones - like small dumplings of different shapes, the filling for which is chopped meat, and, for example, spinach, and the famous ricotta. Sauces are selected according to the filling. Acini di pepe - Acini di pepe
Another paste that is used in salads and soups is very small, which is why it got its name “pepper grains.” Bucatini - Bucatini
The pasta got its name from bucato - holey. And all because, although the paste is long and quite thin (about 2.5 mm), it is hollow inside. It goes well with tomato sauces, as well as cheese and vegetable sauces. 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. It has something in common with spaghetti, but vermicelli is shorter and thinner. Suitable for vegetable salads, but then for cooking it is broken into small pieces. Light sauces are preferable. Gemelli - Gemelli
Gemelli means twins. Because two identical thin dough flagella are twisted into one. Good with any sauce - meat, fish, vegetable, cream. Ditalini - Ditalini
Imagine pasta that has been chopped into short tubes - this is what ditalini look like, and they 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 tubes, 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 (corkscrew)
These spirals are often included in salads because of their picturesqueness. As a stand-alone dish, they are accompanied by both simple and complex sauces. Campanelle - Campanelle
Either bells, or maybe flowers... but beautiful. They are prepared with thick sauces, with cheese or meat. They greatly enhance the appearance of salads and soups. Cannelloni - Cannelloni
Large tubes with a large hole that are easy to stuff. Stuffed with meat, vegetables, cheese. The cannelloni are filled with filling, topped with a generous portion of Bechamel or tomato sauce and baked in the oven. Name Cappelletti
These - translated as “little hats” - are produced both with and without fillings. They are boiled in broth, after which they can be served with a sauce of your choice or - easiest way - sprinkled with grated cheese. Capellini - Capellini
Capellino - hair. This paste is round in cross-section, long and very thin - less than 1 mm. She requires gentle and light sauces. An even thinner paste is called “cappelli d’angelo”, that is, “angel hair”. Conchiglie
Translated mollusk shells. They have long been familiar to us as “shells”. The shape allows the conchiglia to hold even very thick sauce in its cavities. Salads are prepared with them and they are often baked. Conchiglioni
More large shells. They are good in salads, and baked - stuffed - with sauce. Lasagne - Lasagne or lasagna
Lasagna sheets are similar to bread, flat plates, thin, they are good to bake with different fillings. It is very popular in its homeland, as well as in other countries. The filling ranges from meat to seafood, plus sauce, usually Bolognese or bechamel. Lanterne - Lanterne
The pasta is not large, but the twisted shape and ridges on the surface simply call for a thick sauce. Lanterne also looks impressive in a salad. Linguine - Linguine (linguini)
Liguini - “tongues” - are longer than spaghetti, flat in shape, good with thick sauces, usually tomato or fish based. The best choice sauce for linguine - marinara, pesto,... Macaroni - Maccheroni
Thick tubes with wide holes allow thin sauce to easily penetrate into them, soaking the pasta and giving it a wonderful taste. Manicotti - Manicotti
Large, short tubes, the surface is often corrugated. They are usually boiled a little, stuffed and baked with sauce. Gnocchi
These are dumplings, which in their homeland are served as the first course. The dough for them may 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 - 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 salads. Orzo - 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 prepared as a side dish. Also good in soups and salads. Pappardelle
Interestingly, “pappare” means “to devour.” Pappardelle is a long rolled noodle that is wider than fettuccine noodles. Good with rich, thick sauces, as well as baked. Colored pasta - Pasta colorata
This designation is not just one paste, but all those that are produced in color. Moreover, the dyes are only natural, mainly vegetable juices. For the cooking method, what is actually important is not the color of the paste, but what shape it is. Pastina
Indeed, beads (as the translation sounds in Russian) are perhaps the smallest of the pastes. Like other small ones, pastina is most suitable for making salads and soups. Penne - Penne
Penna is a pen in translation, and, of course, the name was given to it because of the similarity of its shape to a writing pen. Quite large tubes up to 40 mm and up to 10 mm wide, which can be conveniently boiled, seasoned with a delicious hot sauce, or used as an ingredient in a salad or even a casserole. Here, as in many countries, it is among our favorite pastas. Pechutelli - Perciatelli
Another view 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. Pairs perfectly with any meat sauce. Ravioli
An analogue of our dumplings, with the differences that the filling for them is prepared, and not raw, like our meat, and they can also be dessert, that is, sweet. The shape of ravioli can be different, but usually with a figuratively cut edge. They can be boiled, baked, fried. The sauce is preferably simple, tomato, and almost always basil. Radiatori (Radiators)
The shape helps the pasta hold a thick sauce, and creamy sauces are usually prepared with it. It is also often baked, placed in salads, which it decorates, as well as soups. Rigatoni - Rigatoni
Corrugated, thick short tubes of rigatoni with spacious holes, the very shape is designed to be served with thick sauce, they are convenient to bake and use in salads. Rotelli (Ruote)
Rotelli - that is, wheels. They require thick sauces - fish, meat, vegetables. The wheels look great in any salad, suitable for goulash and soups. Rotini
Real springs. Once upon a time Italian housewives They were made by wrapping a thin rope of dough around a knitting needle. Rotini looks great in a salad, and the pasta sauce is always very thick, containing meat and vegetables in tangible pieces. Rocchetti
In translation - coils. They are short, used in stews and salads, and need thick sauces. Spaghetti
Spaghetto in Italian is a thin twine, a rope, so the name is right on point. Why exactly this pasta has become perhaps the most famous and frequently purchased is a mystery. Served with any of a variety of tomato sauces, you can also make casseroles with it. No pasta can compare with the number of recipes with it. Name Stellini
Small stars, good in light soups and also in salads. Tagliatelle
Ribbon pasta differs from the similar fettuccine in its smaller width. It has a very porous structure, which requires, for example, Bolognese. Be nice to her hot sauces at the fishmonger's tomato based. . Suitable cream cheese mascarpone. Tortellini - Tortellini
Tortellini are dumplings, but small ones, filled with meat, vegetables, and cheese. Boiled tortellini is served either with broth or with a thick sauce, preferring one of them. Or simply sprinkle with olive oil, seasoning with garlic, pepper and grated cheese. There are also salads with these dumplings. Tortiglioni
The paste is medium, the tubes have wide holes. Can be used as independent dish, for which complex sauces are usually not prepared, but can be cooked for salad, for example, vegetable... poultry. Fettuccine
These noodles, like Tagliatelle, are also a ribbon, but thick and wide (usually 5 by 10 mm).
Served with spicy tomato sauces, often with the addition of fish ( smoked mackerel or tuna), but you can simply add delicate mascarpone to it. Fidio - Fideo
It consists of thin short strings, slightly curved, used in soups, main courses, and salads. Fusilli - Fusilli
Fusilli - spirals up to 40 mm long, curly paste. More often they are produced in color. Another type, larger, of this pasta - Rotini - is described above. Good with almost any sauce, but especially with. And in, as well as casseroles. Elbow macaroni
An old friend under our name “horns” is one of the most used side dishes in our kitchens. But in their homeland they cook with pasta, casseroles, and most famous dish with them - hot pasta sprinkled with cheese, macaroni cheese.
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