Types of Italian pasta (pasta) and their purpose

We associate Italian cuisine primarily with pasta. To begin with, we recommend, without exaggeration, an excellent store:

One can only guess how many types of pasta actually exist, but we will list the most basic ones today.

Based on readiness, there are 3 types of pasta:

Dry pasta - pasta made from flour durum varieties and water

Fresh pasta – pasta made from flour soft varieties and eggs

Full pasta - pasta filled with filling, sauce

Based on shape and size, the paste is divided into:

Long pasta (bukatani, spaghetti, mafalde)

Short pasta (maceroni, fusilli, penne)

Fine pasta (ditalini, campanelle)

Figured pasta (gemelli, radiatore, farfalle)

Filled pasta (cannellone, ravioli)

And now, for clarity and better memorization, let’s look at all this in pictures.

And one more detailed classification pasta.

They used to be called “pasta” - what a formal phrase! Now we habitually call them pasta in the Western style, although, if you think about it, it sounds quite strange to the “Russian” ear.

IN Soviet times they were treated with slight disdain - perhaps because they were strongly associated with the sticky brew that was served in canteens as a side dish. In films of that time, pasta was eaten by bachelors, husbands abandoned by their wives, and even students. Let’s not forget about the classic “And it’s dinner in prison now, pasta...”. In addition, it was considered an indisputable truth that pasta makes you fat. At the same time, in the West, pasta is traditionally an independent main dish that enjoys well-deserved popularity. Suffice it to say that for about ten years now, World Pasta Day has been celebrated all over the world on October 25th. Publicity stunt, you say? But, on the other hand, how many dishes can boast of having such a day dedicated to them?

IN Italian the word “pasta” primarily means “dough”, but this name also combines different kinds small dough products. It’s interesting that Italians say about a kind person “una pasta d"uomo” - compare with the well-known expression “made from a different cloth.” By the way, another well-known Italian gastronomic term, “antipasti,” does not at all imply any antagonism towards pasta - these are just appetizers served “before pasta.” The fact is that, in accordance with Italian culinary etiquette, the first thing is usually not soup, but just pasta.

There is no such thing as pasta! “Dry” and “raw”, thick and thin, long and short, solid and tubular, straight and spiral, figured and in the form of plates... According to legend, the idea of ​​pasta was brought from the East by the famous traveler Marco Polo. However, judging by many evidences, it was found in Europe before him. This hearty and quickly digestible food goes well with a variety of sauces, herbs, vegetables, cheeses and seafood. It is an integral part of the so-called “Mediterranean diet”, in which it serves as the main supplier of carbohydrates – a source of energy for the body. If you believe the statistics, each resident of Italy eats about 28 kg of pasta annually, but it cannot be said that the Apennines are a “country of fat people,” and the average life expectancy there is also doing more than well.

Pasta is included in the diet of many athletes - football players, for example. But it should be taken into account that beneficial features and the calorie content of pasta depends on what flour it is made from. High-quality dry pasta is made from specially processed durum wheat (the packaging usually says “durum” or “semola di grano duro”), the starch of which is crystalline; lower quality - from soft varieties in which starch is contained in an amorphous form. This pasta is much higher in calories and less healthy; According to experts, it is precisely from this that people generally recover. Naturally, this also affects the gastronomic quality of the product.

Real pasta should not stick together or become soft when cooked. Therefore, pay attention to the packaging: it always indicates which varieties of wheat the product is made from. In addition, the packaging of high-quality pasta should not contain traces of flour or crumbs. In many European countries(and especially in Italy) there are strict standards regarding what kind of final product can bear the proud title of “pasta”.

Almost all types of pasta are prepared from wheat flour with water. Sometimes eggs are also added (in Italian these types of pasta are called “pasta all’uovo”). There is a colored paste to which spinach, tomatoes or sepia (cuttlefish ink) have been added during preparation; in the latter case, an exotic “black paste” is obtained. Freshly prepared pasta (“pasta fresca”), as you might guess, is considered the most delicious - it can be purchased in specialized stores. It is its composition that usually includes eggs. It is assumed that fresh (“raw”) pasta will be put into use immediately. In regular stores, as a rule, dry pasta (“pasta asciutta” or “pasta secca”) is sold, intended for long-term storage. This paste is usually produced in factories using special machines. However, in many restaurants (and also in many Italian families) it is made by hand. Difference? It’s like between homemade and store-bought dumplings!
Cooking secrets delicious pasta are simple:

1) do not overcook under any circumstances (the cooking time is always indicated on the package – “cottura”). It's best to slightly undercook it until it's al dente, when it springs back a little (especially if you plan to add hot sauce);

2) be sure to use finished product with some suitable sauce(bolognese, pesto, quattro formaggi (“four cheeses”), alfredo, carbonara, etc.), and not with roast, cutlet or, God forbid, topped with ketchup or mayonnaise.
Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should match the pasta, however special rules not here. The most general rule states: the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the corrugated surface of some types of pasta (usually tubular) makes it possible to better hold the sauce, and the holes just fit small pieces meat and vegetables. Some sauces will be listed below; You will find many recipes for pasta sauces on our Chef Laban website. The main thing is to remember that they are quite simple to prepare, and they are a lot of pleasure! And if you're too lazy to spend 15 minutes on the sauce, at least season the pasta butter and sprinkle with grated Parmesan.

Now it's time to talk about the different types of pasta. First of all, I note that we will talk only about the most famous and widespread species, because it is impossible to embrace the immensity - after all, there are several hundred of them! It should also be noted that some areas of Italy have retained their own names that differ from the generally accepted ones. In addition, almost every type of pasta is found in several variations, depending on the size. You can guess the size of the products if you pay attention to the last letters of the name: “oni” - means larger (thicker or longer) than ordinary ones; “ini” – thinner or shorter.

We will begin our review of pasta varieties with the so-called long pasta.

Long pasta (pasta lunga)

Spaghetti (“spaghetti”) is perhaps the most famous type of pasta, which, together with pizza, is a kind of business card Italian cuisine. The name comes from the Italian “spago” - “twine, twine”. These are long, round in cross-section and thin products, approximately 15-30 cm long. Some people like them completely boiled and soft, others like them “al dente”. Among the most famous dishes–Spaghetti Napoli (Naples-style spaghetti) with tomato sauce, Spaghetti Bolognese (Bolognese-style spaghetti) with tomato sauce and minced meat, Spaghetti Aglio e Olio – with hot olive oil and lightly fried garlic in it, Spaghetti alla Carbonara. Thin spaghetti is called spaghettini and needs to be cooked an average of two minutes less. Spaghettoni (thick spaghetti), on the other hand, takes longer to cook. Interestingly, in some places (for example, in some parts of the USA) it is customary to eat spaghetti with a fork and spoon; however, the Italians themselves are quite controlled with one fork. And one more interesting fact: on April 1, 1957, British BBC television fooled viewers with a story about spaghetti growing on trees. By the way, an entire movie genre was even named after spaghetti.

- a spaghetti western, the creator of which is considered to be the Italian director Sergio Leone (“A Fistful of Dollars,” “For a Few Extra Dollars,” “The Good, the Bad and the Ugly”).

Maccheroni is the same pasta that in Russian gave the name to this entire class of products. In theory, they can be the same length as spaghetti, although usually a little shorter, but the main difference is that pasta is tubular and hollow inside. Good for such products liquid sauces, which flow inside and saturate the paste. In Russia, pasta was one of the first representatives of Italian cuisine. In particular, they are mentioned by Pushkin: “At Gagliani il Coglioni // Order yourself in Tver // Pasta with Parmasan.” True, most likely, at that time all types of pasta were called pasta.

Bucatini (“bucatini”, from “bucato” - “holey”) is a spaghetti-like tubular pasta with a small hole in the center running along the entire length, a kind of straw. They look like they've pierced the spaghetti with a needle.

Vermicelli (“vermicelli”) is vermicelli familiar to all of us. In Italian its name means “worms”. Typically, it is slightly thinner and shorter than spaghetti. Vermicelloni is less common and is slightly thicker than spegettini. Interestingly, products similar to vermicelli can also be found in Indian cuisine. A rice vermicelli(or rice noodles) is often used in China and Southeast Asia. However, Mexico and Latin America also have their own traditional vermicelli - “fideo”.

Capellini (“Capellini”) is a long, round and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian “capellino” - “hair”. Even more thin version capellini bears the poetic name “capelli d’angelo” - “hair of angels”. Typically used with light, delicate sauces.

Fettuccine (“fettuccine”, literally “ribbons”) is a flat and rather thick noodle about a centimeter wide and about 5 mm thick. Previously, it was made by hand, cutting sheets of dough. Fettuccine goes well with many simple sauces based on cream, butter and/or cheese. In Italy they are often served with a cheese and nut sauce. In the USA, a very popular dish is “fettuccine alfredo” - fettuccine with Parmesan, butter and cream, named after the Italian restaurateur who invented this sauce; in Italy it is usually called "fettuccine al burro".

Tagliatelle (“tagliatelle”) is a long, flat, but narrower “ribbon” pasta similar to fettuccine. It is especially common in the region of Emilia-Romagna with its capital in Bologna. According to legend, the court chef was inspired to create this pasta by the wedding hairstyle of Lucretia, the bride of the son of the ruler of Bologna. The porous structure of tagliatelle is ideal for thick sauces. They are often served with Bolognese sauce and other meat components. A narrower version of tagliatelle is called bavette. Another local type of tagliatelle is pizzoccheri (“pizzoccheri”), which is made not from wheat, but from buckwheat.

Pappardelle (“pappardelle”) - in fact, these are large flat fettuccine with a width of 1.5 to 3 cm. Their name is very eloquent, because it comes from the Italian verb “pappare” - greedily eat, devour.

Linguine (linguini) - “linguini”, they are also “lingine” and “linguine”, literally “tongues”. This pasta is as narrow and thin as spaghetti, but flat (“flattened”) like fettuccine. Most often served with pesto sauce or shellfish (in Italy this dish is called “linguine alle vongole”). By the way, the hero of the recently released cartoon “Ratatouille” also bears the name Linguini. In Genoa and Liguria, a similar pasta is called trenette and is often served with pesto alla Genovese sauce.

Short pasta (pasta corta)

Penne (“penne”) - a popular pasta cylindrical in the form of tubes with a diameter of up to 10 mm and a length of up to 40 mm, with oblique cuts along the edges. The name comes from the Italian “penna” - “feather”. Typically, penne is cooked until al dente and then served with sauces (such as pesto). Penne is also often added to salads and casseroles. A small, smooth, tubular pasta similar to penne without an oblique cut is called ziti.

Rigatoni (“rigatoni”, from “rigato” - sliced, grooved) is a wide tubular pasta with fairly thick walls and large holes into which pieces of meat and vegetables can easily fit. Thanks to the “grooves” on the surface, rigatoni and penne hold any sauce well. In Italy, “Rigatoni alla Fiorentina” with Florentine meat sauce is popular. Like penne, rigatoni is great in baked dishes.

Fusilli (“fusilli”) is a shaped paste approximately 4 cm long in the form of a screw or spiral. Often it comes in green (with the addition of spinach) and red (with the addition of tomatoes). Larger fusilli with a more twisted spiral are called "rotini". The spiral allows fusilli and rotini to better hold many types of sauces, making it easier to pick up pieces of meat or fish.

Farfalle (“farfalle”) – from the Italian “butterfly”. They appeared in the 16th century in Lombardy and Emilia-Romagna and resemble more a bow tie or a bow. There are also colored ones - with spinach or tomatoes. Most often they are served with bright tomato-based vegetable sauces. A larger version of farfalle is known as "farfallone".

Campanelle (“Campanelle”) is a curly paste in the form of small bells or flowers. Campanella is usually served with thick sauces(cheese or meat). Sometimes they are called "gigli" ("lilies").

Conchiglie (“conchiglie”) are shells familiar to all of us. Thanks to their shape, they also hold sauce well. Large conchiglia (“conchiglioni”) are usually filled with filling.

Gemelli (“gemelli”, literally “twins”) are thin products twisted into a spiral, looking like two strands twisted together.

Lanterne (“lanterne”) - products shaped like antique oil lamps.

Orecchiette (“orecchiete”, “ears”) are small dome-shaped items that resemble small ears. They are often seasoned with all kinds of soups.

Rotelle (“rotelle”, “wheels”, also known as “ruote”) – a paste in the form of wheels with spokes. Excellent for meat, fish and vegetable sauces, since hard pieces “cling” to the knitting needles.

Anellini (“anellini”) are miniature rings that are usually added to soups and salads.

Cavatappi (“cavatappi”) - spiral curls, shaped like a corkscrew. In fact, the word itself means “corkscrew.” Any sauce goes with these curls.

In addition to the above-mentioned varieties of short pasta, there is also very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which are put in soups or salads, “alphabet” pasta for small children, etc. Let's not forget about gnocchi (“gnocchi”) - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. This is a cheap and very filling meal. In Tuscany, the so-called strozzapreti (“priest stranglers”) are popular - gnocchi with spinach and ricotta. According to legend, a certain priest choked and died from eating this dish too quickly. It is interesting that in some countries of Latin America, where Italian cuisine is quite popular, there is an old tradition of calling the 29th day of each month “gnocchi day” - you had to live another whole day before getting paid, and workers and employees often had no money left for anything. what, other than this unassuming dish.

Stuffed pasta

Some known species The pastes are not used on their own, but as a kind of dough for the filling. This pasta is called pasta piena.

Lasagne or lasagna (“lasagna”) is a special flat pasta. Quite large thin and flat plates are used to prepare the “multi-story” dish of the same name in various options. Bechamel sauce, meat filling and Parmesan cheese are widely used. Unlike most other types of pasta, lasagna is cooked in the oven (called pasta al forno).

A variation of lasagna is Lasagne verde ("green lasagne"), made from dough with added spinach. It is interesting that in Polish and Belarusian cuisines There is still a similar dish called lazanka. It is said to have originated in the 16th century, when Bona Sforza, the wife of King Sigismund, brought Italian recipes to Poland. A narrower version of lasagna is called lasagnette.

Ravioli (“ravioli”) are a kind of small Italian dumplings with various fillings(meat, fish, cheese, vegetable and even chocolate) between two layers thin dough. These “envelopes” are square, rectangular, round or crescent shaped (“mezzalune”). A circle or square of dough with filling is folded in half and the ends are sealed. Then the ravioli is boiled in salted water. Semicircular ravioli made from thin dough (usually filled with meat) are often called agnolotti (“agnolotti”, “priest hats”) in Piedmont. Ravioli and agnolotti are usually served with simple tomato- and basil-based sauces so that the sauce does not overpower the flavor of the filling. Their main difference from the dumplings we are used to is that practically no raw ingredients are used as filling.

Tortellini (“tortellini”) - small rings with filling (meat, ricotta cheese, vegetables - for example, spinach). They are served with a creamy sauce and also in broth. According to legend, tortellini owes its shape to the navel of either Lucretia Borgia, or the goddess Venus herself, who amazed the cook with its perfection. By the way, in Italy there is even a saying: “Since Adam was tempted by an apple, what could he do for a plate of tortellini?”

Cannelloni (“cannelloni”, “big tubes”) is a kind of stuffed pancakes. Rectangular plates of pasta are rolled into tubes along with the filling - ricotta cheese, spinach or various types of meat. The cannelloni are then topped with a sauce - usually tomato or bechamel - and baked. Sometimes they are also called "manicotti" ("sleeves").

Cappelletti (“cappelleti”) is a pasta in the form of small caps or hats, inside of which there may be a filling.
However, there are also cappelletti without filling.

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 - flour products premium and 2nd class - products made from 1st grade flour.

When making 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 of various shapes and patterns.

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 - straws, 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 - 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 with a shape unusual for this type 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 due to increased nutritional value and the creation of 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 nutrition of 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 a high content of 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 - carrot;

Products with targeted therapeutic effects, enriched with herbal 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 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, powdered 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 for long-term storage are also produced, 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.

Probably, the first inventors of pasta did not even imagine how far their creation would go and how popular it would become throughout the world. Today, only the natives, who have no contact with the outside world, have tried pasta. Dry flour products made from flour different varieties and by different recipes, depending on the composition of the feedstock, the form of manufacture and even possible fillings, pasta today is divided by specialists and gourmets into several hundred varieties. Some types of pasta are known only to a very narrow circle of cooks, others are popular all over the world, and the most famous and frequently consumed of them should be listed.

What types of pasta are there?

Essentially, pasta is wheat dough, dried to give it a certain shape. Depending on the shape, the following types of pasta are distinguished:

Spaghetti(Italian Spaghetti - “small ropes”).

Perhaps the most popular type of pasta all over the world. Spaghetti has an average thickness of up to 2 mm and a length of 25 cm. Previously, 50-centimeter spaghetti was considered standard, but now this length of pasta is considered excessive, and half-meter spaghetti is sold only in packages marked “Special format”. Used hot on its own or as part of stews with the addition of sauces and sauces.

Vermicelli(Italian Vermicelli - “little worms”).

They differ from spaghetti only in their smaller thickness - from 1.4 mm to 1.8 mm. They are used like spaghetti, but can sometimes be included in cold dishes.

Capellini(Italian Capellini - “hairs”).

The thinnest of round types pasta. Their diameter is usually 1.2 - 1.4 mm. This type of pasta is also called angel hair and is consumed only hot as part of sauces, broths and stews.

Linguini(Italian Linguine - “small tongues”).

Similar to regular spaghetti, only flattened.

Fettuccine.

Very popular view flat pasta up to 7 mm wide, usually sold in the form of bundles of such strips. Served in broth or on its own, but only hot.

Lasagna.

Very wide strips of dough. Sometimes their width is equal to their length, and the pasta becomes like square pancakes. At the request of the manufacturer, they can have smooth or carved edges. Served as a pie or a kind of closed pizza with toppings only when hot.

Spirals and fusilli.

Curled pasta served hot or cold. The only difference between these species is the length - fusilli are longer and have more thickness variations.

Pappardelle or egg noodles.

Very wide flat strips sold fresh or dried. Considered a traditional Tuscan dish and served with various vegetables hot.

Tagliatelle.

Similar to linguine, but only rolled into balls. They are used to prepare Emilia Romagna.

Horns

Famous in the post-Soviet space. Served with cheese and vegetables in both hot and cold dishes. A smaller copy of the horns - Ditallini.

Tubes

They have different names depending on the size and presence of grooves - Rigatonni, Capelloni, Penne, Manicotti. These types of pasta are served hot with various fillings. Large tubes are stuffed, filling them with filling from the inside.

Seashells.

They are called Conciglie or Conciglioni. Very decorative and used for preparing hot side dishes.

Ravioli.

Small pieces of dough containing a specific filling. This type of pasta resembles dumplings or small dumplings. They are always served hot.

Additionally, various types and varieties of pasta are produced in the form of cart wheels, cereal grains, letters of the alphabet, bows and dumplings. Here the variety is limited only by the imagination of the manufacturer. Both in the homeland of pasta - Italy, and in other countries of the world, multi-colored pasta is actively produced - green, brown, red. The color in them is created by adding spices, another type of flour, and only in some manufacturers - by dyeing.

Their properties may also depend on the shape of pasta: small and thin pasta is more fully digestible, while thick and made from flour coarse contain more substances present in the .

But more often pasta is chosen not for its nutritional value and healthiness, but for the attractiveness of its shape and personal taste preferences. In the food industry, there is a classification of pasta into varieties depending on the type of flour, and into groups.

Types of pasta

There are:

• Group A pasta. Made from hard grain flour (durum wheat is usually used as a raw material).
• group B pasta. Made from glassy wheat of the first and highest grades;
• group B pasta. Made from simple baking flour of the first and highest grades.

In addition, sometimes for complete characterization pasta product indicate the presence of eggs in it and the degree of readiness. For example, the famous Mivina noodles cook within minutes, while some traditional noodles require a minimum of 20 minutes of cooking.

It is not surprising that the pasta shelves in supermarkets today are literally littered with products, among which it is difficult to find two identical varieties. And this is good for the consumer: having a huge selection, the buyer can choose exactly the type of pasta that suits him best.

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. If you come across an unfamiliar type of noodles or hollow pasta, look at the sign; 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 using them is also called		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 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		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 with eggplants
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					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 usually stuffed 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)			In the shape of small letters of the alphabet, one of the most favorite children's pasta		Hot			In soups
Anelli (anelli)			Small rings		Hot			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”		Hot			In soups with cereals, for example, with buckwheat, and in other dishes
Conchiglie			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
Conchiglioni			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)
Orzo (orzo)			Both in size and shape they resemble rice, translated from Italian as “pearl barley”.		Hot			As a side dish, in soups and vegetable salads
Radiator			With grooves and grooves like a radiator		Hot, can be served cold			With thick creamy sauces, in soups and salads, including fruit ones
Ruote			Shaped like wagon wheels		Hot			In soups, goulash, salads and thick sauces
PASTA WITH FILLINGS
Agnolotti (angelotti)	Small, crescent-shaped, they, like dumplings, are stuffed with 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 as "little turnip"					Only hot			Baked; simply boiled or in soup; they are served with various sauces

Pasta is a semi-finished culinary product made from flour and water, sometimes with the addition of protein fortifiers or flavorings.

There are indications in the literature that products resembling noodles have been made by the peoples of Asia since ancient times. In the Middle Ages, Neapolitan merchants brought pasta from Asia to Italy, from where it spread to other countries Western Europe. Factory production pasta originated at the beginning of the 18th century. in southern Europe - in Italy and France.

a - long tubular; b - short-cut; in - horns and feathers (smooth and grooved); d - thread-like products (vermicelli).

The first Italian pasta factory with a horse-powered mechanical press appeared only in the 60s of the 19th century. Somewhat later, pasta factories in France and Germany began to be mechanized. The first small pasta factory in Russia was registered in Odessa in 1797.

On the eve of the First World War, there were 39 factories in Russia with an annual production of about 30 thousand tons of pasta. By the 1930s, the production of pasta doubled the level of 1913. In general, during the years of Soviet power, the pre-revolutionary level of pasta production was exceeded 45 times.

The current trend in the development of the pasta industry is characterized by high degree concentrations
production, comprehensive mechanization of processes based on the introduction of continuously operating production lines with automatic control and regulation of technological modes and improvement of product quality.

The type of pasta is determined by the type of flour and additives used. The standard provides for the production of premium pasta

grade - from premium flour (grains) without the addition of egg products and grade I - from grade I flour (semi-grains).

Depending on the flavoring or fortifying additives used, the name of the pasta variety is added to the name of the flavoring additive or fortifying agent, for example, superior egg, first carrot, etc.

The range of pasta products is very diverse. There are dozens of names of pasta products known in the USSR.

The entire range of pasta products is divided by GOST into four types:

the first type is tubular products;

the second type is thread-like products (noodle type);

the third type is ribbon products (noodle type);

the fourth type is figured products.

Each type of pasta is divided into types (Fig. 1-5).