The smallest pasta. More details about the varieties: Types of pasta and pasta
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 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 by increasing nutritional value and creating new types of products for therapeutic and prophylactic purposes. Protein-free products are obtained from native and swelling corn starch with the addition of fortifiers in the form of B vitamins and glycerophosphate. They are white in 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 for persons with renal failure.Also produced:
Products enriched with calcium in the form of food chalk or shells;
Products with a high content of 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.
Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough with wheat flour, and it comes in a variety of shapes, sizes, colors and names. The most daring experts claim that there are more than 600 types of pasta in the world.
In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to the 25 most important and popular ones, which you may not have heard of. Warning: Have a snack before viewing this post - these photos may leave your stomach begging for food.
1. Manicotti.
These are very large tubes, usually grooved, which are stuffed with a wide variety of fillings (seafood, meat, vegetables), and then baked, topped with traditional Italian white bechamel sauce and sprinkled with grated Parmesan. Despite its large size, manicotti is a fairly light (and tasty) dish.
2. Bucatini.
Bucatini is a thick, spaghetti-shaped pasta with a hole in the center. These 25-30 cm long tubes are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.
3. Tagliatelle.
Tagliatelle are long, flat “ribbons” made from eggs. They have a spongy and coarse texture, making them ideal for Italian sausages made from beef, veal, pork or rabbit. Another popular version of tagliatelle is served with truffles, olives and vegetables.
4. Ravioli.
Traditionally, they are prepared at home. These are a kind of dumplings. They are usually square in shape, although round and semicircular ones are also found. The type of filling varies depending on the region. In Rome, for example, ravioli is stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia they are stuffed with ricotta and grated lemon rind.
5. Gemelli.
Translated from Italian, this name means “twins”. This is a rolled pasta that is usually served with light sauces (like pesto) that remain on the spirals. Gemelli are sometimes called “unicorn horns.” It is an ideal choice for salad or various types of tomato sauces.
6. Farfalle.
Farfalle translates to “butterflies” in Italian and is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although almost any sauce goes well with them, farfalle is best served with creamy and tomato based ones. Farfalle comes in a variety of varieties - regular, tomato, and with spinach. Usually different varieties are sold together in one package, resembling the color of the national flag of Italy.
7. Fettuccine.
This name translates as “little ribbons.” These are flat thick noodles made from eggs and flour. They are similar to tagliatelle, but a little wider. Particularly popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is Fettuccine Alfredo, which consists of fettuccine, Parmesan and butter.
This type of pressed paste, with six "petals" surrounding the center, resembles a flower. Often used with salads, but also goes well with meat, fish or tomato-based sauces.
9. Cannelloni.
Translated as “big reed”. It is a cylindrical type of pasta that is usually served baked with filling and topped with sauce. Popular fillings include spinach and ricotta or chopped beef. Typically, tomato sauce (bottom) and bechamel (top) are used with this pasta.
10. Ditalini.
Ditalini resemble very short pasta in the shape of small tubes. This type of pasta is typical of Sicilian cuisine. They are usually a main ingredient in salads due to their small size, but they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.
11. Rotini.
Do not confuse them with the fusilli, which are very similar in appearance. Rotini is a type of pasta shaped like a spiral, or a corkscrew if you will. Due to their unique texture, rotini adds more flavor and flavor to a dish by absorbing more sauce. They are often served with pesto, carbonara or tomato-based sauces.
12. Linguine.
These are long, flat noodles, wider than spaghetti and about the same size as fettuccine. They first appeared in Genoa and are served with pesto or seafood. Linguine is typically available in both white flour and whole wheat varieties.
13. Conchiglie.
They are usually simply called "shells" because of their distinctive shape. Particularly popular in Britain. This type of paste comes in a variety of colors and is colored using natural dyes such as tomato extract, squid ink or spinach extract.
14. Radiators.
Radiators are small short pastas named after radiators. This unusual shape is meant to maximize surface area for better adhesion. This shape makes the paste great for thick sauces, but can also be found in casseroles, salads and soups.
This is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick flat sheet, cut into strips, and then rolled by hand into tiny long cylinders, slightly thinner than a regular pencil. Pichi is served with a variety of dishes, including garlic and tomato sauce, mushroom sauce, stews and various types of meat.
16. Garganelli.
This is a type of egg-based pasta that is famous for taking a very long time to cook. Garganelli is rolled into tubes resembling pene. This type of pasta is typical of Bolognese cuisine and is also often served with duck ragù.
17. Vermicelli.
Translated, the word “vermicelli” means “little worms.” This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although it is one of the most traditional types of Italian pasta, some Asian countries have their own versions of this dish made from rice flour. Vermicelli goes great with seafood.
18. Cavatappi.
Cavatappi are wrapped spiral tubes that resemble rolled pasta. This is an ideal choice for a cold salad, in addition, this type of pasta goes well with both light and thick sauces.
19. Tortellini.
Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. They are usually filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.
20. Pappardelle.
These are large and very wide pasta. When raw, they are 2-3 cm wide and may have grooved edges. Pappardelle comes from the Tuscany region and goes well with tomato and meat sauces, and is also served with mushrooms, Parmesan or ragu.
21. Fusilli Bucati.
As the name suggests, this pasta is a mixture of fusilli and bucatini pasta. From fusilli it gets its characteristic spiral shape, and from bucatini it gets its length and hollow center. Suitable for almost all types of sauces.
22. Lasagnette.
Of course, you know lasagna - one of the most popular types of pasta in the whole world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms - layered on top of another with different ingredients in between (like regular lasagna) or simply placed on a plate with other ingredients.
23. Strignozzi.
Translated as “shoe laces.” It is a long, thin, spaghetti-like pasta typical of the Umbria region of Italy. The pasta is made by hand and is usually served with black truffles, meat stew, mushroom or tomato sauce, etc.
24. Risoni.
Also known as risi. It resembles rice in both shape and size. Due to its small size, it is usually served in mugs, but also pairs well with salads and stews. Comes in a wide variety of flavors and colors, such as spinach, peppers and sundried tomatoes.
25. Paccheri.
This type of pasta comes from Campania and Calabria. Paccheri are very large tubes. Usually smooth, but there is also a grooved version called paccheri millerigue. This type of pasta can be served with bolognese and other sauces or, due to its large size, stuffed with cheese, seafood or meat and baked.
Cellentani and manicotti, caserecce and pipe rigate, mafaldine and stelline, soba and udon, saifun and bifun, chuzma and nuasyr - for those who treat pasta “calmly”, this is just a set of foreign words. For a true lover, this is a story about what types of pasta there are in different countries.
Today, unlike in former times, a wide variety of pasta products are presented on the shelves of shops and supermarkets. The photo below shows only a small amount of pasta, varied in shape, variety and type.
Where and when did pasta appear?
No culinary historian can name the exact date when pasta appeared in people’s diets. Today, there are hypotheses about the primacy of the Etruscans, Chinese and Arabs in the matter of the invention of pasta.
Having carefully studied the bas-reliefs of the Etruscan necropolis dating back to the 4th century BC. BC, historians have come to the conclusion that they depict utensils used to make pasta.
According to another theory, modern history begins in the 13th century, when Marco Polo returned to Venice from China. However, as early as the mid-12th century, most of Sicily's exports consisted of pasta secca. That is, even half a century before the return of the great traveler from China, Italians were already making different types of pasta.
Other historians argue that the priority in the discovery of pasta, or rather this type of noodles, belongs to China, where it was prepared even before the advent of our era. Despite the fact that there is no exact information about when and where pasta appeared, people living in many different countries and belonging to different cultures and nationalities enjoy eating it.
“National” characteristics of pasta
In the cuisine of many nations there are a variety of types of pasta and dishes in which they are used in one form or another.
For Europeans, the most beloved and familiar types are pasta made from wheat flour. They can be of various widths, lengths and shapes.
Most Asians, including the Chinese, prefer pasta made from rice flour. These are mainly types of pasta such as various lengths and widths, translucent or white.
In Japan, Kazakhstan, Central Asia and some provinces of China, long noodles, which are pulled out in a special way, are very popular. In Asia it is called “chuzma” and is used to prepare lagman.
In Japan, they happily prepare a wide variety of pasta products from a variety of types of flour. Thus, it is very popular, made from a mixture of buckwheat and rice flour and used in the preparation of many dishes. A special type of noodle is prepared from the starch of legumes - saifun.
In Arab countries, such types of pasta as reshta and noisir are popular.
For a long time, culinary experts from different parts of the world have been perfecting the art of making pasta and creating new recipes. Let's look at what pasta is.
Russian classification of pasta
Pasta products can be systematized according to various criteria and, above all, depending on the raw materials used in the manufacturing process. Pasta is in most cases made from wheat flour, but can also be made from rice, rye and corn starch.
According to Russian standards, pasta products made from wheat flour, depending on the varieties of wheat, are divided into the following groups: A, B, C. In addition, the grade of flour is the basis for distinguishing three grades of pasta - premium, first and second.
Group A usually includes pasta made from flour of the highest, first and second grades of durum wheat. The raw material for pasta of group B is flour of the highest and first grades from glassy soft wheat. For group B pasta, bakery flour of the highest and first grades is used.
In Russia, according to established GOSTs, all pasta products, depending on their shape, are divided into several types:
- curly;
- tubular;
- thread-like;
- ribbon-shaped.
Within each of these types there are several species. Figured products can be made in a variety of shapes and sizes.
Tubular pasta products include pasta itself, feathers and cones. Depending on the diameter they are divided into:
- “straw” - with a diameter of up to 4 mm;
- special - diameter from 4 mm to 5.5 mm;
- ordinary - with a diameter from 5.6 mm to 7 mm;
- amateur - with a diameter of more than 7 mm.
Thread-shaped pasta is divided into web vermicelli with a diameter of no more than 0.8 mm; thin - with a diameter of no more than 1.2 mm; ordinary - the diameter of which does not exceed 1.5 mm; amateur - with a diameter of up to 3 mm.
Ribbon pasta includes noodles, produced in various types and names. It can be with straight and wavy edges, grooved and smooth. The thickness of the noodles cannot exceed 2 mm, and any width is allowed, but not less than 3 mm.
According to Russian GOSTs, all pasta products are divided into two main groups: short, from 1.5 to 15 cm long, and long, from 15 to 50 cm. According to GOSTs, pasta can only be long, noodles and vermicelli can be either long or and short. Figured products, as well as horns and feathers, are produced only in short lengths.
Italian classification of pasta
In Italy, a slightly different classification of pasta is used than is customary in Russia. In total, there are about three hundred types of pasta in Italian cooking, but hardly anyone can name their exact number.
In Italy, all pasta is divided primarily into raw and dry. Dry pasta is stored for a long time and is sold in regular stores. In contrast, raw pasta is immediately used to prepare a particular dish.
All Italian pasta products are conventionally divided into the following subgroups:
- long;
- short;
- curly;
- fine soup paste;
- intended for baking;
- filled (stuffed) pasta.
Long pasta
Long pasta includes tubes with a diameter of 1.2 to 2 mm, such as capellini, vermicelli, spaghetti and spaghettini and bucatini.
Flat pasta in the form of ribbons of noodles, such as bavette, fettuccine, tagliatelle, linguine and pappardelle, vary in width, which varies from 3 to 13 mm.
A separate type of long flat pasta is mafaldine, which has wavy edges.
Short pasta
There are a great variety of short pasta products, the following types are the most popular.
Penne feathers are small tubes with a diameter of no more than 10 mm and a length of no more than 4 cm. The tips of such pasta are cut obliquely, which is why they resemble a sharpened feather. Their surface can be either smooth or corrugated.
Ditalini, which means “thimbles” in Italian. Small and very short tubes.
Rigatoni are short and long pasta tubes, wider than penne. Usually grooved.
Ziti are slightly curved tubes. They can be either short or long.
Horns (Elbow macaroni) are arched, small hollow tubes.
Figured pasta
Figured pasta in the Italian tradition can be very different in both shape and size. Let's name the most popular and frequently used forms of pasta.
Rotini are spirals, really small and short “springs”.
Fuzzili are spirals, longer than rotini, and also twisted into a “spring”. They can be of different types: long, thin, short and thick.
Cavatappi - very similar to fuzzilis, but only more elongated in length. They are hollow inside and corrugated outside.
Conchiglie means shells, and literally translated from Italian as “mollusk shell.” They differ in length and narrow internal cavity.
Lumake - snails. Indeed, they look very similar to the snail’s house from which it crawled out.
Farfalle - butterflies. We have adopted a less romantic and more prosaic name - “bows”.
Radiator - not a very tasty and romantic-sounding name - radiator, because of the grooves and grooves on each pasta.
Ruote is a wheel, our pasta of this shape is called “wheels”.
Orzo is a small pasta that looks more like rice.
We will not consider in more detail the types of Italian curly pasta, we will simply list a few more names: torchio, gemelli, malloredas, cesarizia, creste di Galli, quadrefiore and gigli.
Fine pasta (pasta) for soups
The following types of small pasta are used to season soups.
Anelli - small flat rings.
Alphabet - pasta in the shape of letters.
Corals are miniature small tubes that resemble coral in cross-section.
Stellete - stars, similar to our soup pasta of the same shape.
Filini - short strings.
Pasta for baking
Cannelloni - look like long, large-diameter tubes.
Manicotti are long tubes, like cannelloni, but with a smaller diameter.
Conciglione are the largest, one might say, giant shells.
Conchiglie are medium-sized shells.
Lumaconi are large snails.
Lasagna - flat and wide sheets, the edges of which can be either smooth or wavy.
Filled pasta - stuffed pasta
Ravioli are square-shaped dumplings made from pasta dough, very similar to ordinary Russian dumplings.
Tortellinni are small ring-shaped dumplings with a variety of fillings.
Gnocchi are small dumplings filled with mashed potatoes, cheese or spinach.
When asked what types of pasta there are, most of their fans aged 3 to 12 years will answer that they are colored. Indeed, it is children who love this kind of pasta the most! They are usually dyed with natural dyes. So, green pasta will be obtained by adding spinach juice, purple - by beet juice, black - by squid ink.
In Italy they love it and call it pasta nera. The size, shape and length of these pasta depend solely on the culinary imagination of the cook who decided to cook them.
We looked at the most commonly used types and varieties of pasta; in fact, the range of pasta products is much larger than we can imagine. Probably, the Italians themselves, with the exception of professional chefs, culinary historians and pasta production technologists, do not know what pasta is, so beloved in their homeland.
We have compiled this list of Italian pastas not for connoisseurs of national cuisine with its indispensable pasta, but 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 are in primary school are interested in recognizing 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
Small ones like small dumplings of different shapes, the filling of which is minced 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 “capelli 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
Larger 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 sauce choices for linguine are 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 can include semolina, cheeses, spinach, potatoes, there are even dumplings of their crumbs. The classic serving of gnocchi is tomato sauce, cheese, butter, previously 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 type 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. 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 are designed to be served with a 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 made them 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. Spicy sauces based on fish and tomato go well with it. . Creamy mascarpone cheese would also work. 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. It can be used as an independent dish, for which complex sauces are usually not prepared, or it can be cooked for a 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 prepare casseroles with macaroni, and the most famous dish with it is hot macaroni sprinkled with cheese, macaroni cheese.
In Italian, the word “pasta” primarily means “dough,” but this name also includes various types of 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.
Based on readiness, there are 3 types of pasta:
Dry pasta - pasta made from durum flour and water
- Fresh pasta - pasta made from soft flour 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.
Almost all types of pasta are prepared from wheat flour and 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.
The secrets to making delicious pasta are simple:
1) do not overcook under any circumstances (the cooking time is always indicated on the packaging - “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 the finished product with some suitable sauce (Bolognese, pesto, “quattro formaggi” (“four cheeses”), alfredo, carbonara, etc.), and not with roast, cutlet or, God forbid, topping ketchup or mayonnaise.
Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should match the pasta, but there are no special rules here. The most general rule is that 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 small pieces of meat and vegetables fit into the holes.
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 with butter and sprinkle with grated Parmesan.
Now it's time to talk about the different types of pasta. First of all, 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.
Overview of pasta varieties
Long pasta (pasta lunga)
- Spaghetti (“spaghetti”)- is perhaps the most famous type of pasta, which, together with pizza, is a kind of calling card of 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 are 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, 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.
- Maccheroni - 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. For such products, liquid sauces are good, they flow inside and soak the pasta.
- Bucatini (“bucatini”, from “bucato” - “holey”) - 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”) - 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.
- Capellini (“Capellini”) - long, round and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian “capellino” - “hair”. An even more subtle version of capellini bears the poetic name “capelli d’angelo” - “hair of angels”. Typically used with light, delicate sauces.
- Fettuccine (“fettuccine”, literally “ribbons”) - flat and rather thick noodles 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.
- Tagliatelle (“tagliatelle”) is a long, flat, but narrower “ribbon” pasta similar to fettuccine. It is especially common in the Emilia-Romagna region with its capital in 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 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”).
Short pasta (pasta corta)
- Penne (“penne”) is 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” - “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) - 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”) - 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”) - figured paste 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 (“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”) - thin products twisted into a spiral, looking like two strands twisted together.
- Lanterne (“lanterne”) - products shaped like ancient oil lamps.
- Orecchiette (“orecchiette”, “ears”) - small dome-shaped products 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, as solid 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.” 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 - 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.
Stuffed pasta
Some well-known types of pasta are not used independently, but as a kind of dough for 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 a variety of variations. 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. A narrower version of lasagna is called lasagnette.
- Ravioli (“ravioli”) is a kind of small Italian dumplings with a variety of fillings (meat, fish, cheese, vegetables 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 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.
- Cannelloni (“cannelloni”, “big tubes”) are 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”) - pasta in the form of small caps or hats, inside of which there may be filling.
That's probably all about pasta.
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