Varieties of Italian name pasta. Types of pasta

Pasta is food product, obtained by drying to 11-13% moisture content of the molded wheat dough. It is one of the most common food items in the world.

Classification pasta established on several grounds.

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

Group A- products made from durum wheat flour;

Group B- products made from flour of soft high-vitreous wheat;

Group B - products from baking flour of soft wheat;

Class 1- products made from flour of the highest grade;

Class 2- products from flour I grade.

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

In the manufacture of pasta with the use of flavoring or enrichment additives, the name of the corresponding additive is added to the group and class, for example, group B, 1st class, egg, group C, 2nd class, tomato.

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

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

(Fig. 1). Pasta- tubes with a straight or wavy cut (when cutting dried pasta). Depending on the length, pasta can be short (15-20 cm) and long (more than 20 cm). Horns- curved or straight tubes with a straight cut 1.5-4 cm long (amateur up to 10 cm). Feathers- tubes with an oblique cut. Their length is from an acute angle to an obtuse 3-10 cm. Tubular products of each subtype are divided into types according to the size of the cross section: Straw(except for feathers) - up to 4 mm, Special – 4,1-5,5, Ordinary – 4,1-7,0, amateur- more than 7 mm. The cross-sectional shape of tubular products can be round, square, corrugated. The thickness of their walls is not more than 2.0 mm.

They can also have a variety of cross-sectional shapes (Fig. 2).

By size in cross section (mm), vermicelli is divided into the following types: gossamer(no more than 0.8), Thin (0,9-1,2), ordinary(1,3-1,5), amateur(1.6-3.0). Depending on the length, vermicelli is produced Short(short cut) - at least 1.5 cm long, and long(double bent or single) - at least 20 cm long, and if there are more than 20% of products less than 20 cm long in the batch, it is transferred to the category of short.

Rice. 1.Tubular products:

AND - Pasta; B - Horns; AT- feathers

Foreign-made long vermicelli is commonly referred to as Spaghetti.

Rice. 2.

AND- long; B– short cut

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

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

Rice. 3.

AND- long, B– short cut

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

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

Rice. 4.4. Figured products:

AND- shells, B- scallops, AT- bows (stamped),

G- others, D- soup toppings

2. Nutritional value of pasta

The nutritional value of pasta depends on the type of flour and fortifiers. Pasta is characterized by high nutritional value, good digestibility, simplicity and speed of cooking dishes from them.

The main advantages of pasta as food:

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

- quick and easy cooking (cooking time, depending on the assortment, is from 3 to 20 minutes);

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

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

Pasta contains insufficient amounts of these essential amino acids like lysine, methionine, threonine. Therefore, in the production of pasta, great attention is paid to the creation of products with a balanced composition of amino acids, vitamins and minerals. . Enriched products have an increased nutritional value . When used as fortifiers in egg and dairy products, the biological value pasta (the content of lysine, methionine, tryptophan increases by 25-30%).

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

Table 1

Chemical composition (%) and nutritional value

pasta

The quality of pasta is evaluated by organoleptic and physico-chemical parameters. The consumer value of pasta is determined primarily by their appearance: color, degree of surface roughness, fracture condition, correctness of shape, lack of crumbs. Indicators such as acidity and cooking properties characterize taste qualities pasta; humidity and mechanical strength - the ability for long-term storage and transportation without deteriorating quality.

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

Colour pasta should be uniform, without traces of unmixed. It depends on the main and additional raw materials and the conditions of reference. technological process production. For products of group A from pasta flour of durum wheat, more yellow, for products of group B from soft vitreous wheat flour and group C from baking flour - white or slightly creamy. Adding additives such as tomato paste gives a beautiful orange color.

Surface should be smooth, slight roughness is allowed.

AT Kus and Smell- inherent this species products without foreign taste and smell.

The form must match the type of pasta. In macaroni, feathers, vermicelli and noodles, bends and distortions are allowed that do not impair their presentation. When determining the shape of tubular products, attention is paid to the uniformity of wall thickness, soup fillings - to the same thickness of the plates, long products - to the same size and straightness.

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

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

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

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

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

The cooking properties of pasta depend on the mass fraction of gluten and its quality. With a decrease in the amount of gluten, the duration of cooking decreases, the strength of welded products decreases, the loss of solids and stickiness increase. finished product. The shape of the products affects the duration of cooking until cooked: with an increase in the thickness of the walls of the product, more dry substances are lost and the cooking time increases. The greater the surface roughness of the products, the higher the loss of solids, but the cooking time is somewhat shorter.

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

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

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

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

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

A portion 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 pasta made from rice, buckwheat, chickpea flour and flour of other legumes. Since pasta is made from a particular type of flour, it contains similar, but in lesser amounts, vitamins and minerals to the grain that the flour is made from. Most often, these are vitamins of groups B, E, trace elements such as iron, phosphorus, manganese, potassium. Pasta should not be consumed with bread - it turns out that you are eating two different types of flour processing, thereby increasing the 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 - they are made from durum wheat flour, they retain more fiber and contain less starch. This is important for people suffering diabetes the first and second types - for pasta made from coarse flour below. People with should choose pasta made from buckwheat and rice flour.

The color of the paste may vary depending on the dyes in the dough. Pasta is green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Macaroni is a 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. Pasta is best cooked to al dente, that is, undercooked. So the body will digest them longer, and you will stay full. Remember: you get fat not from pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.

We have compiled this list of Italian pastas not for connoisseurs of national cuisine with its indispensable pasta, but for those who are not too familiar with its types yet. After all, when buying it, you need to know not only how much it is cooked, but also for what dish it is intended, with what sauce it is better to cook and serve it.
In order not to create confusion, we place 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 the most popular and are usually on our shelves. So - look in the list for what interests you.

Alphabet - Alphabet - (alphabet)

Buy this paste for your children - those who study in primary school, it is interesting to recognize familiar letters, and it even helps the younger ones to remember them. It is also prepared for a side dish, boiled in soup. Anellini - Wikiwand Anellini

Anellini refers to small pasta, its rings are suitable for salads and soups. Agnolotti - Wikiwand Agnolotti

Small ones - like small dumplings of various shapes, the filling for which is minced meat, and, for example, spinach, and the famous ricotta. Sauces are selected according to the filling. Acini di pepe - Wikiwand Acini di pepe

Another paste that is used in salads and soups is very small, for which it got its name “pepper seeds”. Bucatini - Wikiwand Bucatini

Pasta got its name from bucato - full of holes. And all because, although the paste is very long and sufficiently thin (about 2.5 mm), it is hollow inside. It goes well with tomato sauces, as well as cheese and vegetable ones. But the classic is bucatini with Amatriciana sauce. Vermicelli - Vermicelli

"Worms" is what it means in the original language. Adapted to Russian - the well-known vermicelli. There is something in common with spaghetti, but vermicelli is both shorter and thinner. Suitable for vegetable salads, but then for cooking it is broken into small pieces. Sauces are preferably light. Gemelli - Wikiwand Gemelli

Gemelli means twins. Because two identical thin flagella from the dough are twisted into one. Good with any sauce - meat, fish, vegetable, creamy. Ditalini - Ditalini

Imagine pasta that has been chopped into short tubes - this is how ditalini look, and really look like thimbles - this is how their name is translated.
Ditalini is boiled and used in salads, added to thick soups and stews - vegetable, often bean. Ziti - Ziti

Not large tubules, slightly bent, with a wide channel inside, which is why thick sauces are usually prepared for them. Ziti is suitable for salads and casseroles. Cavatappi - Cavatappi (corkscrew)

These spirals are often introduced into salads because of their picturesqueness. As an independent dish, they are accompanied by both simple and complex sauces. Campanelle - Wikiwand Campanelle

Either bells, or maybe flowers .. but beautiful. Dense sauces are prepared for them, with cheese or meat. They make a great addition to salads and soups. Cannelloni - Wikiwand Cannelloni

Large tubes with a large opening, which are convenient to stuff. Filled with meat, vegetables, cheese. Cannelloni are stuffed with filling, poured with a generous portion of Bechamel or tomato sauce and baked in the oven. Cappelletti - Wikiwand Cappelletti

These - in translation - "little hats" - are produced both with fillings and without them. They are boiled in broth, after which they can be served with a sauce of your choice or - in the easiest way - sprinkled with grated cheese. Capellini - Wikiwand Capellini

Capellino - hair. It is round in cross section, long-long and very thin paste - less than 1 mm. Sauces she requires tender and light. An even thinner paste is called "capelli d'angelo", that is, "angels' hair." Conchigli - Conchiglie

Mollusk shells in translation. They have long been known to us as "shells". The shape allows conchigli to keep even very thick sauce in their cavities. Salads are prepared with them, they are often baked. Conchiglioni - Wikiwand Conchiglioni

Larger shells. They are good in salads, and baked - stuffed - with sauce. Lasagne - Lasagne or lasagna

Lasagna sheets are like bread, flat plates, thin, they are good to bake with different fillings. It is very popular at home, as well as in other countries. Toppings range from meat to seafood, plus sauce, usually bolognese or bechamel. Wikiwand Lanterne

The pasta is medium-sized, but twisted-twisted and the ribs on the surface just call for a thick sauce. Lanterne looks spectacular in a salad. Linguine - Wikiwand Linguine (linguini)

Ligvini - "tongues" - longer than spaghetti, flat in shape, good with thick sauces, usually based on tomatoes or fish. The best choice linguine sauces are marinara, pesto,. Macaroni - Maccheroni

Thick tubes with wide holes, thin sauce easily penetrates into them, impregnating the pasta and giving it a wonderful taste. Manicotti - Wikiwand Manicotti

Large short tubes, the surface is often corrugated. They are usually boiled a little, stuffed and baked with sauce. Gnocchi - Gnocchi

These are dumplings, which are served as the first course in the homeland. The dough for them 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 - Wikiwand Orecchiette

These "ears" (in translation) are indeed similar in shape to small - less than 20 mm - ears.
They cook a lot with them. different dishes, boiled in soups and for salads. Orzo - Wikiwand Orzo

At first, orzo can be mistaken for rice - the shape and size are almost the same. One of the few types of pasta that is cooked as a side dish. Good also in soups and salads. Pappardelle - Wikiwand Pappardelle

Curiously, "pappare" means "to devour". Pappardelle are rolled long noodles that are wider than fettuccine noodles. Good with saturated thick sauces and also baked. Pasta color - Pasta colorata

This designation is not one paste, but all those that are produced in color. Moreover, dyes are only natural, mainly vegetable juices. For the method of preparation, in fact, it is not the color of the paste that is important, but what shape it is. Pastina - Pastina

Indeed, beads (this is how the translation sounds in Russian) are perhaps the smallest of the pastes. Like other small ones, pastina is best suited for salads and soups. Penne - Penne

Penna is a feather in translation, and, of course, the name is given to it because of the similarity of its shape with a writing pen. Quite large tubes up to 40 mm and up to 10 mm wide, which are conveniently cooked, seasoned with delicious hot sauce or made into a salad ingredient, or even casseroles. In our country - as in many countries - it is among our favorite pastas. Peciutelli - Perciatelli

Another kind of long pasta, which at first glance can be mistaken for spaghetti, but it is thicker and just as hollow inside. Therefore, the same cooking methods are usually used for them. Perfectly harmonizes with any meat sauce. Ravioli - Ravioli

An analogue of our dumplings, with the differences that the filling for them is ready-made, and not raw, like our meat, and they are also dessert, that is, sweet. The shape of the ravioli can be different, but usually - with a figuratively cut edge. They can be boiled, baked, fried. The sauce is preferably uncomplicated, tomato, and almost certainly basil. Radiatori - Radiatori (Radiators)

The shape helps the pasta hold the thick sauce in it, and is usually used in creamy sauces. It is also often baked, put in salads, which it decorates, as well as soups. Rigatoni - Rigatoni

Corrugated, thick short tubes of rigatoni with spacious holes by their very shape are designed to be served with a thick sauce, they are convenient to bake and use in salads. Rotelli - Wikiwand Rotelli (Ruote)

Rotelli - that is, the wheels. They need dense sauces - fish, meat, vegetable. The wheels look great in any salad, suitable for goulash and soups. Rotini - Wikiwand Rotini

Real springs. Once upon a time, Italian housewives made them by wrapping a thin rope of dough around a knitting needle. Rotini look great in a salad, and the sauce for pasta is always very thick, in which there are meat and vegetables in tangible pieces. Rocchetti - Wikiwand Rocchetti

In translation - coils. They are short, used in stews and salads, thick sauces are needed for it. Spaghetti - Spaghetti

Spaghetto in Italian - thin twine, rope, so the name is right on point. Why exactly this pasta has become the most, perhaps, famous and often bought is a mystery. Served with any of the many tomato sauces, you can also cook casseroles with it. No pasta can be compared with the number of recipes with it. Stellini - Wikiwand Stelliny

Small stars, good in light soups, as well as in salads. Name Tagliatelle

Pasta tape differs from fettuccine similar to it in a smaller width. It has a very porous structure, which requires

Types of Italian pasta (pasta) and their purpose

We associate Italian cuisine primarily with pasta. To begin with, we advise, 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.

By readiness, 3 types of pasta can be distinguished:

Dry pasta - pasta made from durum flour and water

Fresh pasta - pasta made from soft flour and eggs

Full pasta - pasta seasoned with filling, sauce

According to the shape and size, the paste is divided into:

Long pasta (bukatani, spaghetti, mafalde)

Short pasta (maceroni, fusilli, penne)

Small pasta (ditalini, campanelle)

Figured paste (jemelli, radiator, farfalle)

Stuffed pasta (cannellon, ravioli)

And now, for clarity and better memorization, we will consider all this in the pictures.

And one more more detailed classification of pasta.

Previously, they were called "pasta" - what a state-owned phrase! Now we habitually call them pasta in the Western manner, although, if you think about it, for the "Russian" ear it sounds rather strange.

AT Soviet times they were treated with a touch of disdain, perhaps because they were so strongly associated with the sticky brew served as a side dish in canteens. In the 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 in prison now is dinner, pasta ...". In addition, it was considered an indisputable truth that they get fat from pasta. 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, on October 25, World Pasta Day has been celebrated all over the world. Publicity stunt, you say? But, on the other hand, how many dishes can boast that such a day is dedicated to them?

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

What kind of pasta is there! “Dry” and “raw”, thick and thin, long and short, solid and tubular, straight and spiral, figured and in the form of plates... According to legend, the famous traveler Marco Polo brought the idea of ​​pasta from the East. However, judging by many testimonies, she met in Europe and before him. This hearty and fast-digesting food goes well with a variety of sauces, herbs, vegetables, cheeses and seafood. It is an integral part of the so-called "Mediterranean diet", in which it serves as the main supplier of carbohydrates - a source of energy for the body. If you believe the statistics, each inhabitant of Italy annually eats about 28 kg of pasta, but it cannot be said that the Apennines were a “country of fat men”, and with the average life expectancy there, too, things are more than good.

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 the pasta depends on what kind of flour it is made from. High-quality dry pasta is made from specially processed durum wheat (usually “durum” or “semola di grano duro” is written on the package), the starch in which is crystalline; lower quality - from soft varieties in which starch is contained in an amorphous form. Such a paste is much more high-calorie and less useful; according to experts, it is from her that they basically recover. Naturally, this also affects the gastronomic qualities of the product.

Real pasta should not stick together or boil when cooked. Therefore, pay attention to the packaging: it always indicates what kind of wheat it is made from. this product. 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 carry the proud title of "pasta".

Almost all types of pasta are made from wheat flour with water. Sometimes eggs are also added (in Italian, these types of pasta are called "pasta all'uovo"). There is a colored paste, in which spinach, tomatoes or sepia (cuttlefish ink) were added during cooking; in the latter case, an exotic "black paste" is obtained. Freshly prepared pasta ("pasta fresca"), as you might guess, is considered the most delicious - it can be purchased in specialized stores. It is in its composition that eggs are usually included. It is assumed that fresh (“raw”) pasta will be immediately put into action. Stores usually sell dry pasta (“pasta asciutta” or “pasta secca”) that is meant to be stored for a long time. Such paste is usually produced in factories, on special machines. However, in many restaurants (as well as in many Italian families) it is made by hand. Difference? As between homemade and purchased dumplings!
cooking secrets delicious pasta are simple:

1) in no case do not overcook (the cooking time is always indicated on the package - “cottura”). It is better to undercook it slightly, bringing it to the state of "al dente" (literally - "on the tooth"), when it springs a little (especially if you plan to add hot sauce);

2) be sure to use finished product with someone suitable sauce(bolognese, pesto, "quattro formaggi" ("four cheeses"), alfredo, carbonara, etc.), and not with roast, cutlet or, God forbid, pouring ketchup or mayonnaise.
Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should go with the pasta, however special rules not here. Most general rule says: the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the corrugated surface of some types of pasta (usually tubular) allows you to better hold the sauce, and just fit in the holes small pieces meat and vegetables. Some sauces will be listed below; you will find many recipes for sauces for pasta on our Chef Lavan website. The main thing is to remember that they are prepared quite simply, and the pleasures from them are the sea! And if you are too lazy to spend 15 minutes on the sauce, at least season the pasta butter and sprinkle with grated parmesan.

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

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

Long pasta (pasta lunga)

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

- Spaghetti Western, the creator of which is considered the Italian director Sergio Leone ("For a Fistful of Dollars", "For a Few Extra Dollars", "The Good, the Bad, the Ugly").

Maccheroni - the same pasta that in Russian gave the name to this entire class of products. Theoretically, their length can be the same as spaghetti, although usually a little shorter, however, the main difference is that the pasta is tubular and hollow inside. For such products, liquid sauces are good, which flow inside and soak the pasta. In Russia, pasta was one of the first representatives of Italian cuisine. In particular, they are mentioned by Pushkin: “At Galyani il Coglioni // Order yourself in Tver // With macaroni parmesan”. True, most likely, at that time all varieties of pasta were called pasta.

Bucatini (“bucatini”, from “bukato” - “leaky”) is a tubular spaghetti-like pasta with a small hole in the center that runs along the entire length, a kind of straw. They look like spaghetti was pierced with a needle.

Vermicelli ("vermicelli") - vermicelli familiar to all of us. In Italian, its name means "worms". As a rule, it is slightly thinner and shorter than spaghetti. Vermicelloni are less common, they are slightly thicker than spaghettini. Interestingly, products similar to vermicelli can also be found in Indian cuisine. And rice vermicelli (or rice noodles) is often used in China and South-East Asia. However, Mexico and Latin America also have their own traditional vermicelli - "fideo".

Capellini ("capellini") - long, rounded and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian "capellino" - "hair". An even finer version of the capellini bears the poetic name "capelli d'angelo" - "hair of angels". Usually used with light, delicate sauces.

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

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

Pappardelle ("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" - to eat greedily, to devour.

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

Short pasta (pasta corta)

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

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

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

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

Campanelle ("campanelle") - curly pasta in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat). Sometimes they are called "gigli" ("lilies").

Conchiglie (“conchigli”) are shells familiar to all of us. Thanks to their shape, they also hold the sauce perfectly. Large conchiglias ("conchiglioni") are usually filled with stuffing.

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

Lanterne (“lanterne”) - products that are shaped like old oil lamps.

Orecchiette ("orecchiette", "ears") - small dome-shaped products resembling small ears. They are often seasoned with all sorts of soups.

Rotelle (“rotelle”, “wheels”, they are also “ruote”) - pasta in the form of wheels with spokes. Great for meat, fish and vegetable sauces, as hard pieces "cling" to the knitting needles.

Anellini ("anellini") - miniature rings that are usually added to soups and salads.

Cavatappi ("cavatappi") - spiral curls, shaped like a corkscrew. In fact, the word itself means "corkscrew". These curls are suitable for any sauce.

In addition to the above varieties of short pasta, there is also a very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which is put in soups or salads, “alphabetic” pasta for small children, etc. Let's not forget about gnocchi ("gnocchi") - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. It's cheap and very hearty 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 while eating this dish too quickly. It is interesting that in some countries of Latin America, where Italian cuisine is quite popular, there is an old tradition to call the 29th day of each month “gnocchi day” - you had to live a whole day before the salary, and workers and employees often did not have any money left for what other than this unassuming dish.

Filled pasta

Some well-known types of pasta are not used on their own, but as a kind of dough for stuffing. This type of pasta is called pasta piena.

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

A variant of lasagna is Lasagne verde ("green lasagna"), made from dough with spinach. It is interesting that in Polish and Belarusian cuisines there is still a similar dish called “lasanki”. It is said that it originated in the 16th century, when Bona Sforza, the wife of King Sigismund, brought recipes for Italian cuisine to Poland. A narrower version of lasagna is called "lasagnette".

Ravioli ("ravioli") - a kind of small italian dumplings With various fillings(meat, fish, cheese, vegetable and even chocolate) between two layers of thin dough. These "envelopes" are square, rectangular, round or crescent-shaped ("mezzalune"). A circle or square of dough with filling is folded in half, and the ends are fastened together. The ravioli are then boiled in salted water. Semi-circular ravioli made from thin dough (usually with meat stuffing) in Piedmont are often called agnolotti ("agnolotti", "priests' hats"). Ravioli and agnolotti are usually served with simple sauces based on tomatoes and basil, so that the sauce does not interrupt the taste and aroma of the filling. Their main difference from the dumplings we are used to is that raw ingredients are practically not used as fillings.

Tortellini ("tortellini") - small rings with filling (meat, ricotta cheese, vegetables - for example, spinach). They are served with cream sauce, as well as in the broth. According to legend, tortellini owe their shape to the navel either to Lucrezia Borgia, or to the goddess Venus herself, who struck the cook with her perfection. By the way, in Italy there is even a saying: "Since Adam was tempted by an apple, what could he do for a plate of tortellini?"

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

Cappelletti ("Cappelleti") - pasta in the form of small caps or hats, inside of which there may be a filling.
However, there are also cappelletti without filling.

Other ingredients are added, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.

Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, bishbarmak). There is no exact, unambiguous and generally accepted classification of dough products.

In Italian, pasta is called paste(Italian Pasta), but in Russian this word has a different meaning. The Russian term "pasta" comes from the Greek word "macaria", which means "a dish of barley flour”, however this term is used in Russian for all pasta in general.

Classification of pasta

Italian pasta classification 3

The raw materials used affect, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and the highest, first and second grades (depending on the type of flour):

• group A: made from durum wheat flour (durum) of the highest, first and second grades.
• group B: made from flour of soft vitreous wheat of the highest and first grades.
• group B: made from wheat flour of the highest and first grades.

Durum wheats have a higher gluten content and lower starch content than soft wheats. Pasta made from them has a lower glycemic index.

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

By way cooking Distinguish between fresh, usually egg, and dry products.

By degree readiness pasta can vary depending on its type and local traditions. In Italy, the standard is cooking to the degree of al dente (“on the tooth”, that is, the very middle of the product remains slightly undercooked and hard. In some countries, including Russia, products prepared in this way may seem half-baked).

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

in Italy different types pasta products are named according to their shape and size.

The ending in the title indicates product size:

• oni- large
• ette or etti- small
• ini- small.

By form pasta is divided into five groups:

long pasta

Italian pasta classification 4

• Bavette(Italian Bavette) - similar to flattened spaghetti - originally from Liguria.
• capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hairs", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: "Angel's hair" (Capelli d'angelo) or "Hair of Venus" (Capelvenere).
• Vermicelli(ital. "Vermicelli; from Italian. verme - worm) - long, rounded and rather thin (1.4 mm - 1.8 mm).
• Spaghetti(Italian Spaghetti; from Italian spaghe - string) - long, rounded and rather thin (1.8 mm - 2.0 mm). They were originally 50 cm long. Now, for convenience, this has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually put them in the “special format” section).
• Spaghettini- thinner than spaghetti.
• spaghettoni- thicker than spaghetti.
• Maccheroncini(ital. Maccheroncini) - are somewhere between spaghetti and bavette.
• Bucatini(Italian Bucatini).
• Tagliatelle(Italian Tagliatelle) - thin and flat stripes egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
• Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
• Mafaldin(Italian Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
• Linguine(Italian linguine) - long, thin strips of noodles.
• Pappardelle(Italian: pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.

short pasta

Classification of Italian pasta 5

• Fusilli - fusilli- Native to northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
• Girandole - girandolé- are considered the younger sisters of the Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored spinner. They are shorter and take less time to cook.
• Penne - penne- Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened old pen, in comparison with the usual straight classic pasta.
• pipe rigate - pipe rigate. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north-central Italy. People call them snails. They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Due to their shape, Pipe Rigates go well with a wide variety of sauces, which are perfectly retained on the ribbed surface and inside, in order to reveal the taste of all ingredients directly on contact with the palate. That is why Pipe Rigate is successfully used in combination with even the most light sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple, but fragrant sauces. A particularly delicious result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, will allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces, such as mushroom, sausage, and hot red pepper sauces.
• Tortiglioni - tortiglioni- one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they got their name - "tortiglione" - spiraling grooves that remain after processing on a lathe.
• Maccheroni - maccheroni- small thin tubes, slightly bent.
• Cellentani - cellentany- spiral tubes.

pasta for baking

• cannelloni - cannelloni- tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they were made from dough mixed with water from ground grain and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled up and then boiled.
• Lasagne - lasagna- Rectangular baking sheets. Lasagna sheets are alternated with the filling and baked in the oven for 20 minutes. Unlike other types of dough, it does not need to be pre-boiled.

Small pasta for soups

• Anelli - anelli- miniature rings for soups.
• Stelline - stelline- stars.
• Orecchiete- small items in the form of ears.
• filini- thin short threads.
• "letters".

Curly pasta

• Farfalle - farfalle- butterflies.
• Farfallette or Farfallini- smaller butterflies.
• Conchiglie - conchile- products in the form of shells; suitable for filling. There are smooth (lische) and corrugated (rigate).
• conciliette- smaller shells.
• Conchiglioni - conchiglioni(large shells).
• Gemelli- thin spirals or bundles with hollow ends.
• Caserecce- horns.
• Campanelle- bells with a wavy edge.
• Gnocchi or cavatelli- corrugated shells.

Classification of Italian pasta 7

Filled dough

• Ravioli- an analogue of Russian dumplings, Ukrainian dumplings, etc.
• Agnolotti- rectangular and crescent-shaped envelopes with traditional meat filling
• capeletti- small stuffed products in the shape of a hat.
• Tortellini- an analogue of dumplings, only with a peculiar filling, for example, with cheese, with ham and cheese, even with ricotta and spinach.
• Cannelloni- large tubes designed to be filled with minced meat.

Usage

Pasta is common all over the world and is the basis of many dishes. Widely used, among others, in Italian, East Asian and vegetarian cuisine.

Nutritional and energy value

In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value- from 327 to 351 kcal.

In Italy, a plate of pasta (85 g is a portion per person) should contain approximately:

pasta dishes

• Lasagna with bacon, spinach and mushrooms
• Spaghetti with asparagus and ham
• Tuscan Cannelloni
• Mediterranean pasta with basil
• Meat lasagna with eggplant
• Tagliatelle with smoked salmon
• Spaghetti with bolognese sauce
• Pasta with cheese and zucchini sauce with garlic flavor
• Pasta baked with mozzarella
• Penne Salad with Dried Tomatoes
• Pasta - tagliatelle with mushrooms
• Pasta with broccoli and asparagus
• Pasta with summer vegetables and herbs
• Salad with noodles, shrimps and ginger
• Pasta with lemon, basil and ricotta
• Spaghetti with olive and caper sauce
• Spaghetti with shrimps
• Pasta with broccoli in creamy cheese sauce
• Fusilli with herbs and tomatoes
• Ramen

Sources of information

• Pasta- article from the Great Soviet Encyclopedia.

Pasta in art

• song "Pasta Forever" (2004) by the rock group "Forbidden Drummers"
• song “I love pasta” by the lead singer of the group “Time Machine”, Andrei Makarevich

Notes