Caffeinated tea or coffee. Where's the most caffeine? Tea vs coffee

In this article:

Pasta can differ from each other not only appearance, but also by variety - more precisely, by the raw materials from which they were produced. On the packages you can find the following inscriptions: “made from premium flour” or “durum wheat is used.” In the first case, the main component is obtained by grinding parts of the grain, and in the second, from whole wheat.

Main types of pasta

There are standards for classifying pasta, according to which they are divided into groups and varieties. Moreover, durum wheat is used to make group A pasta, and soft wheat is used for all others.

In many countries (particularly Italy), products are made exclusively from durum varieties.

Let's take a closer look at the characteristics of the varieties:

group A: durum wheat (highest, first and second grade);
group B: soft wheat (highest and first grade);
group B: wheat baking flour (highest and first grade).

According to the method of preparation they distinguish egg And dry products. Pasta products are produced in different shapes, sizes and diameters.

Based on their form, they are divided into 5 groups:

long pasta (Fig. 2);
short pasta (Fig. 3);
baking pasta (Fig. 4);
small pasta for soups (Fig. 5);
curly pasta (Fig. 6).

The most popular representative long pasta are spaghetti with a characteristic round cross-section and a length of more than 15 cm. In our country they are in demand bucatini- rather thin spaghetti with holes.

Tagliatelle and fettuccine are very similar in appearance and are a type of noodle that looks like long, flat ribbons.

In turn, short and curly pasta is divided into tubular (horns, feathers), thread-like (vermicelli) and ribbon products (noodles). It is worth mentioning in this variety three-dimensional products with complex configurations (ears, shells, stars, rings and much more).

European names for pasta differ from our products in their original form. Thus, farfalle is made in the shape of butterflies, and our people simply call it bows.

Many housewives associate pasta for baking with lasagne – large sheets to prepare a popular dish.

Huge tubes - cannelloni(diameter 3 cm) can also be stuffed and baked.

High-quality pasta has taste and smell, and the absence of bitterness, mold and mustiness is prerequisite. Their color is characterized by uniformity with a yellow tint. During the cooking process, pasta should not stick together, form lumps or lose its original shape. The shelf life of pasta is as follows: without additives - for 2 years, with egg and tomato components - 1 year; with wheat germ - only 3 months.

The assortment of pasta is improved by introducing not entirely traditional raw materials into the recipe, namely food additives, dyes and new types of flour. To improve the quality of the product and meet the growing needs of customers, vitamin and mineral supplements can be used.

Pasta with medicinal effect

Every year the range of pasta products will expand due to an increase in the content of nutrients and the creation of fundamentally new types of products for therapeutic and prophylactic purposes. For dietary nutrition Special pasta is being developed for people with kidney failure. Protein-free products are made from corn starch with the addition of B vitamins.

Such products have a neutral taste without a characteristic odor.

Pasta is also produced for therapeutic and prophylactic effects:

enriched with calcium (edible chalk or shell);
with a high content of bran, whole grain or wheat germ;
vegetable mosaic (with the addition of tomato paste, spinach and sorrel, carrots);
enriched with herbal additives.

The latest variety of pasta may contain grape skin supplements– they are intended to strengthen the immune system, increase protective forces body and improvement general condition the person as a whole. Pumpkin or apple additives give the pasta an amber color. A diet containing them is recommended for cholelithiasis, problems with the gastrointestinal tract and cardiac activity.

In some countries it is customary to issue improved pasta, when the package contains a tablet of table salt, vegetable concentrate, monosodium glutamate, caramel, garlic, pepper, flour, soy sauce and glucose. Products made from whole-ground grains and a variety of varieties are also popular. with different fillings(meat and vegetable). Pasta seasoned with garlic or coffee is no longer a novelty, and products in the form of breakfast cereals, the so-called “pasta chips,” are useful to eat periodically.

Long-lasting pasta is quite common when finished product placed in heat-resistant packaging and irradiated with infrared rays (3 minutes). Under their influence, products are sterilized, and the shelf life is significantly increased.

The main advantages and benefits of pasta

The demand for pasta is easily explained, because they are characterized by speed of preparation and affordable price. Moreover, the image of the product is gradually changing. Just 10 years ago they were considered far from the most healthy dish and were not recommended for the category of people who adhered to dietary nutrition. Today they rightfully have an honorary status useful product, largely due to the fashion for Italian dishes. Sales volumes of pasta increase significantly during times of crisis, when the population stocks up on this product with a long shelf life and at an affordable price.

Currently there are special pasta diets, after all high level digestibility of the main nutrients(proteins and carbohydrates) gives the body a feeling of fullness for a long period of time and prevents excess weight gain. For these purposes, it is advisable to choose whole grain pasta, which is especially rich in useful substances and fiber, vitamins and phytonutrients.

According to studies, a direct relationship between the presence of whole grains in the diet and the process of weight normalization has been scientifically proven. In order for whole grain pasta to bring maximum benefits to the body, it is recommended to eat it with vegetables and leafy greens.

Today there is dozens of types of pasta, many of which are served exclusively with a specific sauce or dish. Quite often, recipes contain unfamiliar names for pasta, which can easily be replaced with an analogue from the same category. The bizarre shapes and quality of the product never cease to amaze true gourmets and simple connoisseurs of delicious food.

Types of Italian pasta (pasta) and their purpose

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

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

Based on readiness, there are 3 types of pasta:

Dry pasta - pasta made from 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.

And one more more detailed classification of pasta.

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

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

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

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

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

Real pasta should not stick together or become soft when cooked. Therefore, pay attention to the packaging: it always indicates what varieties 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 bear the proud title of “pasta”.

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. Freshly prepared pasta (“pasta fresca”), as you might guess, is considered the most delicious - it can be purchased in specialized stores. It is its composition that usually includes eggs. It is assumed that fresh (“raw”) pasta will be put into use immediately. Regular stores usually sell dry pasta (“pasta asciutta” or “pasta secca”), intended for long-term storage. This paste is usually produced in factories using special machines. However, in many restaurants (and also in many Italian families) it is made by hand. Difference? It’s like between homemade and store-bought dumplings!
The secrets to making delicious pasta are simple:

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

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

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

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

Long pasta (pasta lunga)

Spaghetti (“spaghetti”) is perhaps the most famous type of pasta, which, together with pizza, is a kind of 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. Interestingly, in some places (for example, in some parts of the USA) it is customary to eat spaghetti with a fork and spoon; however, the Italians themselves are quite controlled with one fork. And one more interesting fact: on April 1, 1957, British BBC television fooled viewers with a story about spaghetti growing on trees. By the way, an entire movie genre was even named after spaghetti.

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

Maccheroni is the same pasta that in Russian gave the name to this entire class of products. In theory, they can be the same length as spaghetti, although usually a little shorter, but the main difference is that pasta is tubular and hollow inside. For such products, liquid sauces are good, they 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 Gagliani il Coglioni // Order yourself in Tver // Pasta with Parmasan.” True, most likely, at that time all types of pasta were called pasta.

Bucatini (“bucatini”, from “bucato” - “holey”) - a spaghetti-like tubular pasta with no big hole in the center, running along the entire length, there is a kind of straw. They look like they've pierced the spaghetti with a needle.

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

Capellini (“Capellini”) is a long, round and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian “capellino” - “hair”. 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”) is a flat and fairly thick noodle 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 are suitable for fettuccine. In Italy they are often served with a cheese and nut sauce. In the USA, a very popular dish is “fettuccine alfredo” - fettuccine with Parmesan, butter and cream, named after the Italian restaurateur who invented this sauce; in Italy it is usually called "fettuccine al burro".

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

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

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

Short pasta (pasta corta)

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

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

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

Campanelle (“Campanelle”) is a curly paste in the form of small bells or flowers. 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”) are thin products twisted into a spiral, looking like two strands twisted together.

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

Orecchiette (“orecchiette”, “ears”) – small domed products different shapes, resembling 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”) are miniature rings that are usually added to soups and salads.

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

In addition to the above-mentioned varieties of short pasta, there is also very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which is 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. According to legend, a certain priest choked and died from eating this dish too quickly. Interestingly, in some countries Latin America, where Italian cuisine is quite popular, there is old tradition calling the 29th day of each month “gnocchi day” - you still had to live a whole day before getting paid, and workers and employees often had no money left for anything other than this unpretentious dish.

Stuffed pasta

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

Lasagne or lasagna (“lasagna”) is a special flat pasta. Quite large thin and flat plates are used to prepare the “multi-story” dish of the same name in 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 lasagna"), made from dough with added spinach. Interestingly, in Polish and Belarusian cuisines there is still a similar dish called “lazanka”. It is said to have originated in the 16th century, when Bona Sforza, the wife of King Sigismund, brought Italian recipes to Poland. A narrower version of lasagna is called lasagnette.

Ravioli (“ravioli”) are a kind of small Italian dumplings with various fillings(meat, fish, cheese, vegetable and even chocolate) between two layers thin dough. These “envelopes” are square, rectangular, round or crescent shaped (“mezzalune”). A circle or square of dough with filling is folded in half and the ends are sealed. Then the ravioli is boiled in salted water. Semicircular ravioli made from thin dough (usually filled with meat) are often called agnolotti (“agnolotti”, “priest hats”) in Piedmont. Ravioli and agnolotti are usually served with simple 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 practically no raw ingredients are used as filling.

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

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

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

Guys, we put our soul into the site. Thank you for that
that you are discovering this beauty. Thanks for the inspiration and the goosebumps.
Join us on Facebook And VKontakte

Italian cuisine has firmly established itself on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

website brings to your attention 10 delicious Italian pasta recipes that you won't spend much time on.

Spaghetti carbonara

Ingredients:

350 g raw smoked ham or bacon
400 g spaghetti
2 tbsp. l. olive oil
4 egg yolks
2 cloves garlic
225 ml cream or sour cream
75 g grated parmesan

Preparation:

Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
Cook spaghetti. Throw them into the pan with the ham. Pour in the sauce and cook over low heat for 7–8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

2 red bell peppers
2 zucchini
2 zucchini
mushrooms to taste
1 onion
1/4 cup olive oil
1 tsp. fine salt
1 tsp. ground black pepper
1 tbsp. l. dried Italian or Provençal herbs
450 g penne pasta
3 cups marinara sauce
1 glass grated cheese
1/2 cup shredded smoked mozzarella cheese
1/2 cup frozen peas
1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
2 tbsp. l. butter

Preparation:

Preheat the oven to 230 degrees. Place peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions on a baking sheet, mix with olive oil.
Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
Transfer everything into a greased baking dish. Sprinkle the dish with Parmesan cheese and place pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

3/4 cup fresh basil leaves
1/2 cup grated Parmesan cheese
3 tbsp. l. pine nuts
2 cloves garlic
pepper
1/3 cup olive oil
1/3 cup heavy cream
2 tbsp. l. oils
340 g pasta
2 tomatoes

Preparation:

Place basil, garlic, pine nuts, and grated Parmesan into a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
Heat heavy cream in a small saucepan over medium heat, add butter, melt. Add pesto to the pan and stir.
Boil pasta in salted water. Drain the water, transfer the pasta into a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

250 g penne rigate
250 g pork tenderloin
1 red onion
1 red chili pepper
500 ml tomato puree
3 tbsp. l. olive oil
6 cherry tomatoes
1 bunch green basil
grated parmesan cheese
ground black pepper
green onion

Preparation:

Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
Add red onion in half rings, finely chopped chili peppers, pre-seeded, basil, cherry halves to the meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Add salt and simmer for 10 minutes.
At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the prepared sauce, leave for a minute.
Place the dish on a plate, sprinkle with grated Parmesan, and garnish with green onions.

Carbonara with zucchini and meatballs

Ingredients:

500 g minced pork
1 onion
4 slices bacon
500 g spaghetti
4 egg yolks
2 zucchini
1 cup cream
1 lemon
120 g grated Parmesan cheese
1 bunch of parsley
2 tbsp. l. butter

Preparation:

Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
In a well-heated frying pan, melt the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and bacon pieces. Cook, stirring, for another 3-4 minutes.
Boil the pasta in lightly salted water. Mix in a separate bowl egg yolks with the zest of one lemon, chopped herbs and Parmesan.
Mix the pasta with the resulting sauce and place it in the pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimp and wine-tomato sauce

Ingredients:

4 tbsp. l. olive oil
3 cloves garlic
4 cups diced tomatoes
1 glass dry white wine
2 tbsp. l. butter
salt, pepper to taste
400 g spaghetti or other pasta
400 g shrimp
1 tsp. seasonings for seafood

Preparation:

Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
Cook the pasta in salted water, drain the water, add butter and stir.
Heat the rest of the oil, add shrimp and lightly fry. Then mix the shrimp with tomato sauce.

Place the pasta on a plate, pour over the sauce and serve.

Pasta bolognese

Ingredients:

300 g pasta
1 onion
1 stalk of celery
1 carrot
200 g minced beef
200 g minced pork
1 can of tomatoes in juice
3 cloves garlic

Preparation:

Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
Stew the meat in own juice until the water boils and the meat is browned.
Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes and juice and simmer over low heat for 40 minutes. - 1 hour. At the very end, add garlic.

Ditalini with green pea sauce

Ingredients:

80 g ditalini paste
215 g peas
45 g olive oil
1 onion
50 g bacon
35 g crab meat
10 g parmesan cheese
80 g cherry tomatoes
chili pepper

Preparation:

Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they brown, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. Place the peas in a blender and puree them.
Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.

We have compiled this list of Italian pastas not for connoisseurs. national cuisine with its indispensable pasta, and for those who are not yet very familiar with its types. After all, when buying it, you need to know not only how long it takes to cook, but also what dish it is intended for, what sauce is best to cook and serve it with.
In order not to create confusion, we place the Italian name next to the name of the pasta in Russian.

We do not pretend to be a complete list - the number of pastes has already exceeded three hundred. We talk about those that are most popular and usually found on our shelves. So, look for what interests you on the list.

Alphabet - Alphabet - (alphabet)

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

Anellini is a small pasta; its rings are suitable for salads and soup. Agnolotti

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 “cappelli d’angelo”, that is, “angel hair”. Conchiglie

Translated mollusk shells. They have long been familiar to us as “shells”. The shape allows the conchiglia to hold even very thick sauce in its cavities. Salads are prepared with them and they are often baked. Conchiglioni

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, the thin sauce easily penetrates them, soaking the pasta and giving it a wonderful taste. Manicotti - Manicotti

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

These are dumplings, which in their homeland are served as the first course. The dough for them may include semolina, cheeses, spinach, potatoes, there are even dumplings of their crumbs. The classic serving of gnocchi is tomato sauce, cheese, butter, 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.
They cook a lot with them different dishes, 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 is usually cooked creamy sauces. 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 and are 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 tomato sauces, you can also cook 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