Pasta(more often just pasta) - long, fiber-like dough products (usually made from wheat flour with water). Rice flour, buckwheat flour, mung bean starch, and other foodstuffs are also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, 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, beshbarmak). There is no exact, unambiguous and generally accepted classification of dough products.

In Italian, pasta is called dough (Italian: Pasta), but in Russian this word has a different meaning. The Russian term "pasta" comes from the Greek word "makariya", which means "food made from barley flour", but this term is used in Russian for all pasta generally.

In the cuisine of the Slavic peoples, several flour dishes are known that resemble the Italian “dough”: noodles, lazanki, dumplings, straps, dumplings.

Where to buy pasta?

There are currently on the market wide selection pasta, the entire range of products in this category is collected in the Instamart online store. You can buy pasta using a convenient catalog. Delivery is carried out in Moscow and is possible on the day of the order.

Classification of pasta

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

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

According to the method of preparation, fresh, usually egg, and dry products are distinguished.

The degree of doneness of 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 is whole (spaghetti) or tubular (pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, diameter of the product (or its wall thickness, if tubular) .

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

The ending in the name indicates the size of the product:

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

According to the form, pasta is divided into five groups:

• Bavette (Italian Bavette) - similar to flattened spaghetti - comes from Liguria.
• Capellini (Italian Capellini; from Italian capello - hair) - the name comes from the north 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 (Italian 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 are thinner than spaghetti.
• Spaghetti are thicker than spaghetti.
• Maccheroncini (ital. Maccheroncini) - are somewhere between spaghetti and bavette.
• Bucatini (Italian Bucatini).
• Tagliatelle (ital. Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
• Fettuccine (ital. Fettuccine) - thin flat strips of dough about 7 mm wide.
• Mafaldine (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 christened them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
• Linguine (ital. Linguine) - long, thin strips of noodles.
• Pappardelle (Italian: Pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.

• Fusilli - fusilli - originally from 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 - Girandole - are considered the younger sisters of 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. Thanks to their shape, Pipe Rigates go well with a wide variety of sauces, which are perfectly retained on the ribbed surface and inside, so that the taste of all ingredients is revealed directly on the palate. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple yet flavorful 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 - cellentani - spiral tubes.

• Cannelloni - cannelloni - tubules up to 30 mm in diameter and up to 100 mm long, 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 into a tube 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.

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

• Farfalle - farfalle - butterflies.
• Farfallette or Farfallini are smaller butterflies.
• Conchiglie - conchiglie - products in the form of shells; suitable for filling. There are smooth (lische) and corrugated (rigate).
• Conchiliette are 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.

• Ravioli is 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 is an analogue of dumplings, only with a peculiar filling, for example, with cheese, ham and cheese, even with ricotta and spinach.
• Cannelloni are large tubes designed to be stuffed 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:

From Wikipedia, the free encyclopedia

Pasta is one of the main ones. Pasta can be served on its own with just a drizzle of olive oil. Or decorate with juicy sauce. And you can add pasta to casseroles, soups or salads. There are so many options for preparing dishes from it.

In Russian, pasta is usually called macaroni. But pasta is just one of nearly a hundred types of pasta that became popular in Russia during the Soviet Union. In fact, there are many different varieties and types of pasta. And each form of pasta is designed for specific recipes and dishes.Therefore, the right form is of great importance for the final taste in the type of dish. With such a huge variety of types of pasta, it is very difficult to decide which form to use when preparing a particular dish.We have written a detailed guide to walk you through the important basics. Now you can find the perfect shape, size and texture that is exactly right for your dish.

Italian names for pasta are always plural. If names end with suffixes-ini, -elli, -illi, -etti, -ine, -elle, it meansreduced version. If names end with suffixes -oni or -one, on the contrary, mean a larger, enlarged size. Other suffixes may also occur, such as − otti(pretty big) and - acci(rough, poorly made).

Some varieties of pasta belong only to certain regions of Italy and are widely not known. Some types or forms may have different names in different languages. Manufacturers and chefs are constantly in search and come up with more and more new forms of pasta. And we present the most complete overview of the types of Italian pasta. But before. Before we start going through the types of pasta, it's important to understand some of the basic terms and conventions you'll come across in the text.

Glossary of terms:

Al dente- translated from Italian means "by the tooth." This term refers to a fully cooked pasta that is still slightly firm, giving it an attractive texture.

Alfredo (Alfredo)- white sauce with cream, butter, parmesan and black pepper.

Asiago A popular Italian hard cheese, usually grated, added to sauces or used as a garnish.

Arrabbiata (Arrabbiata)- a spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, red hot peppers and olive oil.

Bolognese A pasta sauce originating in the Bologna region of Italy. Traditionally, it contains minced meat, onions, celery, carrots, and tomato paste.

Durum- durum wheat with a high content of protein and gluten. It also has a low moisture content and a long shelf life.

Carbonara (Carbonara)- white sauce for pork pasta with cream.

Marinara- a spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, onions, herbs and olive oil.

Pomodoro (Pomodoro)- tomato sauce without meat.

Rigate- translated from Italian means "with ribs." This type of pasta has a ribbed texture, so sauces, seasonings, meats and vegetables will cling to sauces, seasonings, meats and vegetables when lifted from a plate.

Semolina (Semolina)- wholemeal flour, which is used to make dry pasta. It is made from durum wheat with a high protein content.

Sofritto (Soffritto)- a culinary term that means "fried". As a rule, vegetables are lightly fried in oil before they are added to the sauce for further stewing.

Dry pasta- pasta made from durum wheat flour and water. These ingredients are mixed into a dough and then pushed through molds and cut into various types of pasta. After the dough is formed, it goes through a drying process. Because dry pasta contains no moisture, it has a longer shelf life than fresh pasta and can be stored for up to two years. Dry pasta can be made al dente. This makes this type of pasta most suitable for soups, stews and dishes with rich sauces.

Fresh pasta It is usually made from white flour and eggs. This type of pasta is usually made at home. For example, noodles. Since fresh pasta is softer than dry pasta, it is best served with delicate sauces, olive oil or cream cheese. In this case, the soft texture will be harmoniously complemented by these light ingredients.

How to cook pasta the right way.

1. Pasta is always cooked last. When preparing a pasta-based dish, it is important to prepare all other ingredients in the recipe first, including the sauce, vegetables, seafood, and meat. Pasta is best served as soon as it is ready.
2. How much water do you need to make pasta? For every 500 g of pasta, use 5 liters of water. In order for the pasta not to stick together during cooking, it is very important to use enough water. The optimal ratio is easy to calculate, given the proportion above.
3. How much salt to add when making pasta? For every 500 g of pasta, it is optimal to add 1 tbsp. a spoonful of sea salt. Salt must be put into boiling water before the pasta is put in.
4. When to add olive oil to keep the pasta from sticking together? In order to prevent the pasta from sticking together after draining the water, you need to add olive oil to boiling water before putting the pasta. Olive oil is added at the rate of 1 tbsp. spoon for 500 gr of pasta.
5. How to mix pasta? The pasta is placed in boiling water after adding salt and olive oil. During cooking, you need to periodically stir the pasta with a wooden spoon to prevent sticking.
6. How long to cook pasta? If you want al dente pasta, you need to turn off the heat 1 minute before the minimum cooking time indicated on the package. In order not to overcook the pasta, it is most convenient to set the timer for the right time. The readiness of the pasta can be checked by trying one thing. It should literally crunch a little on the teeth.
7. How to drain water? As soon as the pasta is ready, you need to immediately turn off the heat and immediately drain the water. The easiest way to drain the water is with a colander. After the water is drained, the pasta can be doused with ice water to stop it from further cooking. This is true in cases where the pasta goes further to the preparation of salads.
8. How to season pasta? If you are cooking pasta with sauce, then after draining the water, immediately add the pasta to the pan with the prepared sauce or stew, mix and hold on fire for literally 1 minute. Then arrange on portioned plates, if necessary, drizzle with olive oil and sprinkle with grated cheese.
9. What is the right way to eat spaghetti? Spaghetti and other long products like tagliatelle or fettuccine are considered quite complex dishes. Contrary to popular belief, eat them always with a fork. Italian etiquette allows the use of a spaghetti spoon for children or foreigners. Therefore, it is better to put the spoon aside and learn how to eat Italian spaghetti with just a fork. To do this, you need to grab two or three strips of spaghetti and, holding the fork at an angle, gently wind the spaghetti so that the ends do not stick out or hang down. Only after that you need to put the fork in your mouth.

Types of pasta:

Anelli

Description: Small thin rings originating in Sicily. Strong popularity came to them after the American company Chef Boyardee released a product called Spaghetti-O (Spaghetti-O's).

Time for preparing:

Dishes: Most often used in soups and salads.

Anellini

Description: Very small thin rings, a smaller version of anelli (about a quarter of their size). Also from Sicily.

Time for preparing:

Dishes: Commonly used in soups, salads and in combination with meat stews.

Agnolotti (Agnolotti)

Description: Pasta stuffed with meat or vegetables, originally from the Piedmont region of Italy.

Time for preparing:

Dishes:

Acini di pepe

Description: The name means "peppercorns" in Italian. Acini di pepe looks like couscous but is actually a type of pasta that looks like tiny grains. Some people call them pastina (pastina), which means "tiny dough."

Time for preparing: 4-9 minutes.

Dishes: Cold salads and soups. Preferred ingredient for Italian Wedding soup.

Bavette (Bavette)

Description: long pasta with flatter, slightly convex cross-section, originally from Genoa.

Time for preparing: 8-11 minutes

Dishes: P served with traditional pesto sauces or with vegetables.

Bigoli

Description: A long, thick, tubular paste that is produced by extrusion. Usually made from buckwheat or whole grain wheat flour.Originally from Venice.

Time for preparing:

Dishes:Usually served with various thick or meat sauces, one of the most popular is duck stew.

Busyate

Description: A type of pasta that can only be found in Trapani, a province in Western Sicily. Buziate is made from durum wheat flour and water, like most fresh pasta in southern Italy. The name comes from the word "busa", meaning a thin stick made from a plant that grows on dry, sandy soil. In the manufacture of buzatti, this special stick is used. Although these days, many more often use a special metal wire or knitting needle.

Dry buzate is also available on the market, but most families in Sicily prefer to use fresh, self-cooked ones.

Time for preparing:

Dishes: Best paired with Trapanese sauces. These are fish sauces that are very popular on the seafood-rich island of Sicily.

Bucatini (Bucatini)

Description: B A thicker version of the famous spaghetti, but with a hole in the center. In fact, the name of this pasta comes from the Italian word "buco", which means "hole". Bucatini originated in Italy in the regions of Naples, Liguria and Lazio.

Time for preparing: 8-10 minutes

Dishes: Served with dishes such as pancetta (pancetta), guanciale (guanciale), as well as cheese, eggs, anchovies, sardines or butter sauce.

Vermicelli

Description: The name vermicelli comes from the Italian word for "little worm". Vermicelli is similar in shape to very short spaghetti, but vermicelli can be slightly thicker or thinner depending on where it is made.

Time for preparing:

Dishes: Vermicelli is usually served with various sauces, both thick and light.

Garganelli

Description: Pasta made from flat, square pieces of dough rolled into tubes. Garganelli has its roots in the Romagna region of Italy and is known for its characteristic furrows on the surface of the piece.

Time for preparing:

Dishes: Usually served with prosciutto and peas, namely as part of a dish that contains onions, peas and salted ham.

Ditali

Description: Short cut tubes, 0.95 cm long. Native to Sicily. The name means "thimble" in Italian.

Time for preparing:

Dishes: Usually used in soups and salads.

Ditalini

Description: Short cut tubes, smaller than ditals. Originally from Naples, the name translates from Italian as "little thimbles". They are also called "short pasta" for their small size.

Time for preparing:

Dishes:Usually served with ricotta or broccoli, also great for soups.

Cavatappi (Cavatappi)

Description: Hollow inside, twisted in the form of a corkscrew, about 2.5 cm in length. The name is translated from Italian - corkscrew. Ribbed patterns are usually applied to the surface.

Time for preparing:

Dishes: Usually served with tomato-based sauces and often paired with cheeses such as provolone, mozzarella, or parmesan.

Cavatelli (Cavatelli)

Description: The name cavatelli comes from the Italian verb cavare, which means "to hollow out or cut out". This is exactly what this pasta looks like, like a hollowed out shell that looks like a hot dog bun. It is considered one of the most delicious types of pasta, originally from southern Italy.

Time for preparing:

Dishes: Served most often in combination with ricotta cheese and tomato sauce.

Caserecce (Caserecce)

Description: Pasta rolled in the shape of the letter S. Originally from Sicily, however, the popularity of this pasta quickly spread to other regions of central and southern Italy.

Time for preparing:

Dishes: Served with eggplant, ricotta and seafood.

Calamarata (Calamarata)

Description: Pasta in the form of thick rings, originally from Naples. They are often confused with squid rings due to their external similarity. Calamarata belongs to the Paccheri type of pasta due to its tubular shape.

Time for preparing:

Dishes: Pairs well with thick creamy sauces.

Cannelloni

Description: Pasta in the form of thick pipes, about 8-10 cm long. They were first invented in Naples by the famous chef Nicola Federico.

Time for preparing:

Dishes: Cannelloni are usually filled with cheese, meat, vegetable or fish fillings.

Canule

Description: Long thin products twisted in the form of a corkscrew. They have a long history and traditions of cooking.

Time for preparing:

Dishes: Ideal for both light and thick sauces.

Capelli - Angel hair (Capelli d'angelo / Angel hair)

Description: Thin long pasta, similar to spaghetti. However, unlike spaghetti, capelli are usually very thin, ranging from 0.78 to 0.89 mm in diameter. They are usually sold rolled up into coils that look like a bird's nest. This is one of the classic forms of pasta that has been popular since the 14th century.

Time for preparing: 2-4 minutes.

Dishes: It is used to prepare soups and seafood dishes, as well as accompanied by light sauces (seafood, olive oil, butter, light cream or tomato sauces).

Capellini

Description: Capellini are very similar to capelli (angel hair), but slightly thicker. Their diameter is usually from 0.88 to 0.91 mm in diameter. Capellini are very often mistaken for angel hair. However, despite the similarities, they are actually considered different types of pasta.

Time for preparing: 2-6 minutes.

Dishes: For making soups or with light sauces.

Cappelletti

Description: They are pasta stuffed with meat, similar to dumplings. They come from the ancient city of Modena. The name means "little hat" in Italian, and their shape definitely resembles hats.

Time for preparing:

Dishes: Served with chicken or kaplan broth.

Capricci

Description: A type of pasta that has perhaps one of the most bizarre shapes on the list. Capricci originate from Apulia, a region in Italy, and are irregular in shape, reminiscent of ocean coral.

Time for preparing:

Dishes: Capricci are served with thick or light sauces.

Quadrettini (Quadrettini)

Description: Small flat pieces of dough that are square or triangular in shape. Originally from the Italian region of Emilia-Romagna.

Time for preparing:

Dishes: Commonly used in light soups and broths.

Conchiglie - Shells (Conchiglie)

Description: Small shell-shaped products, originally from Italy, are one of the most popular forms of pasta due to their ability to hold sauces perfectly due to their shape.

Time for preparing: 10-12 minutes

Dishes: Soups, casseroles, and also accompanied by sauces.

Croxetti

Description: They have a shape imitating a medallion, with a pattern embossed manually or by machine. Croxetti originated in the Liguria region of northern Italy.

Time for preparing:

Dishes: Usually served with simple sauces such as meat, mushrooms, pesto, fish or light cream.

Kyocholle - Snails (Chiocciole)

Description: Small in size, hollow inside, kyo cholle resemble the well-known pasta, but have a more rounded shape and a distinct ribbed pattern. Thanks to the rounded shape, they really resemble snails. Hence the name. In Italian, kyocholle means snail. In Russian, we know them precisely under the name "snails".

Time for preparing:

Dishes: They are ideal for making soups, and they are also served with light or thick sauces.

Lasagna

Description: Long, flat, rectangular sheets of dough with wavy edges. Lasagna originated in Naples and has now gained worldwide fame. Lasagna, by the way, is known as the favorite dish of Garfield the cat.

Time for preparing:

Dishes:Lasagna is eaten as a dish made with layers of lasagna interspersed with various sauces, cheeses, and other ingredients.

Linguine

Description: Long, thin, elliptical, ribbon-like paste. It originated in Liguria and the Genoese regions of Italy.

Time for preparing: 10-12 minutes

Dishes:Usually cooked in combination with seafood and shellfish, pesto, and a variety of red sauces such as arrabbiata or marinara.

Lumake - Snails (Lumache)

Description: Small products in the form of a snail, with a ribbed surface. Lumaces have one crimped end to better hold the sauce. Their production is rooted in Sicily.

Time for preparing:

Dishes:Usually served with the thickest and coarsest sauces.

Macaroni

Description: Pasta has a slightly curved tubular shape with a smooth surface. This makes them almost universal. Pasta is perhaps one of the most popular types of pasta in the world. They originated in northern and central Italy.

Time for preparing: 6-8 minutes

Dishes:Commonly used in casseroles, soups, and also served with cheese or vegetable sauces.

Mafalda (Mafalda)

Description: Mafalda - thin long flat ribbons with wavy or corrugated edges. It is believed that they originated in the Molise region of Italy and got their name in honor of Princess Mafalda of Savoy. Therefore, the alternative name for this form of pasta is Reginette ( reginette), which in Italian means"little Queen".

Time for preparing:

Dishes:Usually served with Italian sausage or ricotta cheese.

Mezze penne

Description: Mezze penne is slightly shorter and narrower than regular penne, but has the same furrows on the surface. The name translates from Italian as "half penne". Mezze penne is popular in northern Italy, especially in the Campagna region.

Time for preparing:

Dishes:They are traditionally paired with tomato sauce or the spicier arrabbiata sauce.

Mezzelune (Mezzelune)

Description: Semicircular pasta with filling inside. The name comes from the Italian word mezzelune, which translates as "crescents". Mezzelune originated in Tyrol. The filling is usually Bitto cheese with eggs, milk and white pepper.

Time for preparing:

Dishes:Mezzeluni is usually served with porcini mushrooms, white wine and sweet butter.

Gnocchi (Gnocchi di patate)

Description: A type of dumpling that is cut into small pieces the size of a small cork. Their origin dates back to the times of the Roman Empire, but gnocchi gained particular popularity already in Italy.

Time for preparing:

Dishes: They are usually made from potatoes with spinach, ricotta, eggs or cheese.

Gnocchetti sardi

Description: Pastes of a small compact form, resembling small shells from mollusks. Homeland gnochetti - Sardinia.

Time for preparing:

Dishes: Usually served with meat and cheese sauces.

Orecchiette

Description: Orecchiette is a small ear-shaped pasta. Native to the Puglia region of Italy.

Time for preparing: 11-12 minutes

Dishes:Usually served with rapini or broccoli, as well as with tomato or meat sauce.

Orzo (Orzo)

Description: The name orzo literally translates from Italian as barley, and because of this, many people mistake this paste for a grain. In the form of orzo resembling large grains of rice. This is probably why this pasta has another name - risoni, which means "big rice".

Time for preparing:

Dishes:Often used in salads, soups and casseroles. One of the most popular Italian dishes in which to find orzo is minestrone soup.

Packeri (Paccheri)

Description: Packeri are shaped like pieces of cut garden hose. A very popular type of pasta, originated in the regions of Calabria and Campania.

Time for preparing:

Dishes: Packeri is often added to soups, lasagna, or dishes with thick garlic sauces.

Pappardelle

Description:Pappardelle are flat wide ribbons that are cut wider than fettuccine. Come from from the central-south region of Tuscany in Italy.

Time for preparing:

Dishes:Great for a variety of sauces, from meats to shellfish and vegetables.

Passatelli

Description:Passatelli is a thin pasta that looks like rice noodles, only slightly thicker. They are made from eggs, bread crumbs and grated Parmesan cheese.Native to the Emilia-Romagna region in Italy.

Time for preparing:

Dishes:They are usually boiled in chicken broth.

Pastina

Description: This is the name of very small pasta, which can be of any shape. Literally, this Italian word translates as "tiny dough" or "small pasta." Pastinis are made from wheat, typically 0.8 cm or less in size. Some of the most common pastini shapes are tiny stars, shells, tubes, and pasta. Acini di Pepe is also referred to as pastini.

Time for preparing:

Dishes:Like orzo, pastini is most commonly used in soups and salads.

Penne (Penne)

Description: Penne is a small cylindrical shape and is one of the 10 most popular types of pasta. First came from Sicily.

Time for preparing: 10-12 minutes

Dishes: Good combination for penne spinach and ricotta, they are also served in various sauces based on tomatoes or cream.

Pichi

Description: Made by hand, pici look like thick spaghetti. Originally from the province of Siena in Italy.

Time for preparing:

Dishes:They are usually eaten with stew, garlic-tomato sauce, porcini mushrooms and a variety of meat dishes (for example, wild boar, duck, hare, etc.)

Pipe (Pipe)

Description: Hollow pasta from north-central Italy, curved like a snail shell but with a flattened opening at one end.

Time for preparing:

Dishes:Pipe goes well with stew, vegetable or cream sauce.

Pizzoccheri

Description: Flat, short strips made from a mixture of buckwheat and whole wheat flour (usually in a ratio of 80:20). Pizzoccheri owes its origin to the region of Lombardy in northern Italy. One of the unique types, not similar to other types of pasta.

Time for preparing:

Dishes: Usually pizzoccheri is prepared with herbs, potatoes and cheese.

Ravioli

Description:Ravioli are square-shaped pastry with ribbed edges, filled with fillings, usually meat, cheese, and vegetables.The origin of this very popular pasta is not fully known. But it is believed that the region of Lombardy had a great influence in the distribution of ravioli.

Time for preparing:

Dishes:

Rigatoni

Description: Large tubular paste with longitudinal grooves that run along the entire length. They're a little bigger than penne

Time for preparing: 11-13 minutes

Dishes:Usually served with meat stews or paired with a variety of light or thick sauces. Also, rigatoni can often be found in casseroles.

Rotelle

Description: Pasta in the form of wheels from a van, for this similarity with wheels they got their second name - Wagon wheel s . Originally originated in northern Italy.

Time for preparing:

Dishes: Usually served with tomato or cream sauces.

Rotini

Description: Pasta in the form of short pieces wrapped in spirals in order to better hold the sauces.

Time for preparing: 10-12 minutes

Dishes: Usually served with meat, tomato or cream sauces.

Sanye torte (Sagne torte)

Description: A spiral long pasta that originated in the Apulia region of Italy.

Time for preparing:

Dishes:Served with various mixed meat sauces.

Sedani

Description: If you cut off the beveled edges of the penne, you get sedans. Although their origin is not exactly known, it is reasonable to assume that they originated as an offshoot of the penne invented by the Sicilians.

Time for preparing:

Dishes:Sedani are usually served with tomato sauce, but also simply with butter and cheese.

Spaghetti

Description:Spaghetti is a very long, thin, rounded noodle.Perhaps one of the most commonly used types of pasta in the world.

Time for preparing: 8-11 minutes

Dishes:Served with a variety of sauces, meats and vegetables, includingmeatballs, mushrooms andmarinara sauce. But one of the most famous spaghetti dishes is spaghetti carbonara.

Spaghetti chitarra (Spaghetti chitarra)

Description: A special type of pasta that is shaped like spaghetti but with a flatter cross section. And this type is special due to the fact that they are produced using an instrument called a guitar. The instrument is a wooden frame with strings stretched parallel to each other, with which the dough is cut. The instrument was invented in 1890 in the province of Chieti, Abruzzo region in Italy. It is a fresh pasta made from semolina, eggs and salt. They have a porous texture, thanks to which they hold sauces well.

Time for preparing:

Dishes: They are usually cooked with lamb stew. In special areas of Abruzzi, a traditional condiment is tomato sauce with veal meatballs (pallottelle).

Spaghettini

Description: A smaller, thinner version of spaghetti. Spaghettini is somewhere between spaghetti and vermicelli.

Time for preparing: 5-7 minutes

Dishes: P Served with tomato-based sauces or olive oil.

Stellini (Stellini)

Description: Pasta in the form of tiny stars. The exact region of origin of stellini is a rather controversial topic, but suffice it to say that they have roots in Italy.

Time for preparing:

Dishes: Preferably used in soups.

Strozzapreti (Strozzapreti)

Description: Fresh, handmade pasta that looks like a cavatelli in its shape, similar to hot dog buns. But strozzapreti have a slightly more elongated shape and a slight inversion. Characteristicfor the regions of Emilia-Romagna, Umbria, Marche and Tuscany in Italy.

Time for preparing:

Dishes:Usually served with cream or meat sauces.

Schialatelli (Scialatelli)

Description: Schialatelli are similar in appearance to fettuccine or linguine, but shorter in length. Their origin is attributed to the Amalfi Coast in southern Italy.

Time for preparing:

Dishes: Served with various types of fish and seafood sauces.

Tagliatelle

Description: Long, flat, ribbon-like strips with a porous structure that can hold sauces well. Tagliatelle is cooked with eggs. Historically comes from the Marche and Emilia-Romagna regions of Italy.

Time for preparing:

Dishes:Usually served with pork or beef, as well as mascarpone, bolognese sauce or savory fish sauces.

Taglierini

Description: Taglierini is a long fresh spaghetti-like pasta, 2 to 3 mm wide. In their texture, they are similar to tagliatelle, but thin, like capellini. Traditionally, taglierini is eaten in the areas of Molise and Piedmont. In Piedmont, they are also called Tajarin (Tajarin) and are made from egg dough. dough also contains flour, semolina and salt.

Time for preparing:

Dishes:It should be noted that taglierini is often served with butter and truffles or with fried meat sauce.

Tagliolini

Description:Tagliolini is a long, ribbon-like pasta similar to taglierini. Fromregions of Liguria, Marche and Emilia-Romagna.

Time for preparing:

Dishes:Tagliolini is usually served with various sauces, one of the most popular is bolognese sauce.

Tonnarelli

Description: Tonnarelli is essentially the same spaghetti kitarra, but the Roman version. They are also made using a special tool with strings for cutting dough.

Time for preparing:

Dishes:

Torchetti

Description: This Italian the paste has the shape of a tube shortly cut and curved upwards.

Time for preparing:

Dishes:Torchetti is most often paired with bolognese or sausage sauces.

Tortelli

Description: This type of pasta is very similar to ravioli, tortelli are also square in shape and usually stuffed with meat, cheese or mushrooms. Originally from the region of Emilia-Romagna.

Time for preparing:

Dishes:Tortelli are often served with bolognese sauce or melted butter.

Tortellini (Tortellini)

Description: Tortellini are small rounded products stuffed with a mixture of meat (pork, ham, etc.) and cheese. Their size is about 25*20 mm and weight is about 2 grams. They originated in the Emilia region in Italy (in particular, in the cities of Modena and Bologna). Outwardly, they resemble the navel, for which they received their second name - ombelico.

Time for preparing:

Dishes: They are usually served in beef or chicken broth.

Tortelloni

Description: Tortelloni are similar in appearance to tortellini, but larger in size - 38 * 45 mm and about 5 grams in weight. They are rarely filled with meat, usually with ricotta cheese and various leafy vegetables such as spinach.

Time for preparing:

Dishes: Unlike tortellini, tortelloni is usually served without broth.

Tortiglioni

Description: Tortilloni resemble pipes with grooves applied in a slightly diagonal direction. This is important not only for the appearance of the products, but also for the perfect retention of sauces.Originally from Naples.

Time for preparing:

Dishes: Ideal in combination with full-bodied sauces of all kinds.

Trenette (Trenette)

Description: Trenette is a dried, narrow, flat pasta commonly associated with the Liguria and Genoa regions of Italy.

Time for preparing:

Dishes:Often served with traditional pesto sauce as part of trenette al pesto (trenette al pesto).

Troccoli (Troccoli)

Description: Troccoli is a long fresh pasta similar to spaghetti kitarra, they are also made by hand using a special tool. But if kitarra spaghetti is cut with stretched strings, then troccoli is cut with a special rolling pin with grooves applied across. This device is called troccolo (troccolo) or troccolaturo (troccolaturo), hence the name of the pasta. Troccoli are typical of the Apulia and Basilicata regions.

Time for preparing:

Dishes:

Trophy

Description:Trophy is a thin, short, twisted pasta that is usually hand folded into interesting curly shapes.Native to Liguria in northern Italy.

Time for preparing:

Dishes:Traditional Ligurian trophy served with basil pesto. But they are also eaten accompanied by a light tomato sauce.

Fagottini

Description: Pasta in the form of small bags with filling. Italian dumplings are from Sicily.

Time for preparing:

Dishes: The filling is usually vegetables such as green beans, carrots and onions, with olive oil.

Farfalle

Description: Pasta shaped like butterflies. The name is translated from Italian - butterflies. Farfalle comes from the regions of Emilia-Romagna and Lombardy.

Time for preparing: 10-12 minutes

Dishes: Usually served with light sauces, as well as in salads.

Fettuccine / Fettuccine (Fettuccine)

Description: One of the most popular types of pasta, which, however, has a mysterious origin, as it has many different names in different regions of Italy. They are long, flat, 25 cm long and about 0.84 cm wide.

Time for preparing: 10-12 minutes

Dishes: Fettuccine is used in all variations of dishes (cream, cheese, meat, seafood), but fettuccine with alfredo sauce is the most famous.

Filei

Description: They are short spiral products with a hollow section in the middle. They are usually made by rolling irregularly shaped pieces of dough with a thin knitting needle, resulting in a hollow section in the middle. Fillets are often compared to buziate, but in fact they look different. Buziates are clearly spiral-shaped, while sirloins are more like a narrow and elongated version of cavatelli. The sirloins originate from the region of Calabria, which is why they are also often referred to as Calabrian sirloins (Filei calabresi).

Time for preparing:

Dishes:

Filini

Description: Small thin vermicelli resembling cat whiskers. Hence the name, translated from Italian means "little cat mustache." They are usually associated with the Puglia region in Italy and

Time for preparing:

Dishes: Usually added to soups to add thickness.

Foglie d'ulivo - Olive leaves (Foglie d'ulivo)

Description: They are products that resemble olive leaves in shape. Native to the Puglia region of Italy.

Time for preparing:

Dishes: Usually served with a creamy olive sauce or tomato sauce with basil.

Fregola (Fregola)

Description: This Italian pasta is very similar to Israeli couscous in size and shape. It is made from semolina, very small balls are formed from the dough, 2-3 mm in diameter. Originally from Sardinia.

Time for preparing:

Dishes: Usually served with shellfish and tomato sauce.

Fricelli (Fricelli)

Description: Fricelli have the shape of rolled tubes and the consistency of dumplings. Originally from Puglia, a region in southern Italy.

Time for preparing:

Dishes: Usually served with fried eggplant and tomatoes, or with various creamy sauces.

Fusilli (Fusilli)

Description: Long thick products, shaped like a corkscrew. Their origin is attributed to the south of Italy.

Time for preparing:

Dishes: Usually served with tomato sauce and cheese

Ziti

Description: Tsiti is a medium-sized tube-shaped paste. The word ziti actually means "bride" in Italian. This pasta is traditionally served at Italian weddings, hence the name.

Time for preparing: 10-12 minutes

Dishes:Usually tsiti is combined with a mixture of cheese, meat, sausage, pepper, mushrooms, onions and baked in the oven.

Spätzle

Description: Fresh egg-based pasta is usually round in shape, but when processed by hand, it can be irregular. Unlike most types of pasta, spaetzle originated with the Swabian peoples in southwestern Germany.

Time for preparing:

Dishes: Serve as a side dish with butter, gravies or creamy sauces.

Pasta is an incredibly popular food that can be considered a gastronomic symbol of Italy. What is it like, how to choose it? Where in Rome to try real Italian pasta? You will find answers to all these questions in our article.