Types of spaghetti recipes. Types of pasta

And other food products. Usually pasta Store dry and boil before use. 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 dough, but also from freshly prepared dough (for example: noodles, gnocchi, bishbarmak). There is no exact, unambiguous and generally accepted classification of dough products.

In Italian they call pasta paste(Italian Pasta), but in Russian this word has a different meaning. The Russian term “pasta” comes from the Greek word “makariya”, which means “a dish made from barley flour”, however this term is used in Russian for all pasta products in general.

Classification of pasta

Classification of Italian pasta 3

The raw materials used influence, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and into 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 soft glassy wheat flour of the highest and first grades.
group B: made from premium and first grade wheat baking flour.

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

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

By method preparations a distinction is made between fresh, usually egg, and dry products.

By degree readiness pasta may vary depending on its type and local traditions. In Italy, the standard is to cook to al dente (“to 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).

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

In Italy, different types of pasta have names corresponding to their shape and size.

The ending in the title indicates product size:

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

By form Pasta products are divided into five groups:

Long pasta

Classification of Italian pasta 4

Bavette(Italian Bavette) - similar to flattened spaghetti - originally from Liguria.
Capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as “hairs”, “thin hair” (1.2 mm - 1.4 mm). It is also sometimes called: “Angel Hair” (Capelli d’angelo) or “Venus Hair” (Capelvenere).
Vermicelli(Italian "Vermicelli; from Italian verme - worm) - long, round and quite thin (1.4 mm - 1.8 mm).
Spaghetti(Italian: Spaghetti; from Italian: spaghe - string) - long, round and quite thin (1.8 mm - 2.0 mm). Initially, their length was 50 cm. Now, for convenience, it has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually place them in the “special format” section).
Spaghettini- thinner than spaghetti.
Spaghettoni- thicker than spaghetti.
Maccheroncini(Italian Maccheroncini) - are somewhere between spaghetti and bavette.
Bucatini(Italian: Bucatini).
Tagliatelle(Italian: Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. They differ from fettuccine, mainly only in their smaller width (the difference is at least 2 mm).
Fettuccine(Italian 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 Fettuccielle". The Neapolitans invented them especially for Princess Mafalda of Savoy and subsequently christened them “Reginette” (Reginette - princess, in literal translation) or "Mafaldine" in her honor.
Linguine(Italian Linguine) - long, thin strips of noodles.
Pappardelle(Italian Pappardelle) - flat ribbons of noodles 13 mm wide, originally from Tuscany.

Short pasta

Classification of Italian pasta 5

Fusilli - fusilli- from northern Italy. The name comes from the word "fuso", from 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 younger sisters Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape and require less time to prepare.
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 ancient feather, in comparison with the usual straight classic pasta.
Pipe rigate - pipe rigate. Some believe that this pasta format dates back to Roman gastronomic culture, while others suggest that it first appeared in north central Italy. People call them snails. They resemble tubes in shape, twisted in a semicircle so that the sauce is held inside. Thanks to its shape, Pipe Rigate goes well with a wide variety of sauces, which are perfectly held on the ribbed surface and inside, so that directly in contact with the palate the taste of all ingredients can be revealed. 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 but flavorful sauces. A particularly delightful result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces such as mushroom, sausage and hot red pepper sauce.
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” - upward spiral grooves that remain after processing on a lathe.
Maccheroni - Maccheroni- small thin tubes, slightly bent.
Cellentani - Cellentani- spiral tubes.

Pasta for baking

Cannelloni - cannelloni- tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they were prepared from dough mixed with water from ground grains 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 about 20 minutes. Unlike other types of dough, it does not need to be boiled first.

Small pasta for soups

Anelli - Anelli- miniature rings for soups.
Stelline - Stelina- stars.
Orecchiete- small items in the shape of ears.
Filini- thin short threads.
"letters".

Figured pasta

Farfalle - farfalle- butterflies.
Farfallette or Farfallini- smaller butterflies.
Conchiglie - conchiglie- products in the form of shells; suitable for filling with filling. There are smooth (lische) and grooved (rigate).
Concigliette- smaller shells.
Conchiglioni - conciglioni(large shells).
Gemelli- thin spirals or strands with hollow ends.
Caserecce- horns.
Campanella- bells with a wavy edge.
Gnocchi or cavatelli- corrugated shells.

Classification of Italian pasta 7

Dough with filling

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

Usage

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

Nutritional and energy value

In accordance with Russian standards, 100 g of pasta (uncooked) 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 fat, from 64.5 to 71.5 g carbohydrates. Energy value- from 327 to 351 kcal.

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

Pasta dishes

Lasagna with bacon, spinach and mushrooms
Spaghetti with asparagus and ham
Cannelloni in Tuscan style
Mediterranean pasta with basil
Meat lasagna with eggplant
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and garlicky zucchini sauce
Pasta baked with mozzarella
Penne pasta salad with sun-dried tomatoes
Pasta - tagliatelle with mushrooms
Pasta with broccoli and asparagus
Pasta with summer vegetables and herbs
Salad with noodles, shrimp and ginger
Pasta with lemon, basil and ricotta
Spaghetti with olive and caper sauce
Spaghetti with shrimp
Pasta with broccoli in cream cheese sauce
Fusilli with herbs and tomatoes
Ramen

Information sources

Pasta- article from the Great Soviet Encyclopedia.

Pasta in art

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

Notes

Paste
Types	Alphabet (paste) · Anelli · Anellini · Acini di pepe · Agnolotti · Bavette · Bigoli · Bucatini · Vermicelli · Wolf Eyes (Occhi di Lupo) · Galushki · Garganelli · Dzitoni · Gemelli · Girandole · Campanella · Cannelloni · Capellini · Casonchelli · Cavatappi · Cavatelli · Capellini · Dumplings · Corzetti · Croxetti ·

Pasta- long, fiber-like dough products, usually made from wheat flour and water. Another name for pasta, more common in other countries, is pasta (Italian. Pasta).

First of all, Italian cuisine is associated with pasta, but meanwhile the real homeland of this product, popular in every family even outside of Italy, is China. It was from there that the traveler Marco Polo brought the secret of making pasta.

Types of pasta

There are dozens, even hundreds, of varieties of pasta (pasta) in Italy. Different shapes, colors, thicknesses, ingredients, cooking speed... Only a real Italian would not get confused in this abundance of pasta shapes, but all Italian pasta can be divided into 3 types:

Long pasta (Pasta lunga)
Short pasta (Pasta corta)
Filled pasta (Pasta ripiena)

Based on the composition of the dough, pasta is divided into products made only from durum wheat (Italian. pasta di semola di grano duro) and for products with added eggs (Italian. pasta all` uovo).

Durum wheat pasta healthier, but more expensive. Durum wheat pasta has no fat and also contains more vegetable protein than soft wheat pasta. Carbohydrates in them are broken down more slowly and are not deposited in “problem areas”.

In Italy, for example, there is a special law that states: pasta - only from durum wheat, everything else is pasta. In Russia, the best pasta made from premium durum flour can be recognized by the label “Group A. Highest grade.” Experts assure that durum pasta will not add a single gram to your weight. But soft wheat pasta is the opposite. According to GOST, on a pack of “soft” pasta it is written “Group B”, “1st or 2nd class of flour”.

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

oni- large
ette or etti- small
ini- small

Based on their shape, pasta is divided into five types:

1. Long pasta

Capellini(Italian Capellini) - long, round and very thin. They are sometimes also called " angel hair" They are consumed only hot, with light sauces, broths, or simply mixed with olive oil and boiled vegetables.
Vermicelli (Vermicelli) - long, round and quite thin (1.4 mm - 1.8 mm). Their name is translated from Italian as “ little worms" They are eaten hot, sometimes cold, with light sauces or broken and mixed with vegetable salads.
Spaghetti (Spaghetti) the most popular pasta in the world: long, round, medium thick. Their name translates as " small ropes" Use only hot, with tomato sauces or in casseroles.
Spaghettini (Spaghettini) - thinner than spaghetti.
Bucatini (Bucatini).
Tagliatelle (Tagliatelle) - long noodles.
Fettuccine (Fettuccine) - thin flat strips of dough about 2.5 cm wide. They can be straight or slightly curved. Most often used in preparing dishes like Fettuccine Alfredo, are consumed only hot, with thick sauces, especially good with creamy sauces.
Lasagna (Lasagne) - long and very wide, can be with straight edges or curly. The casserole made with them is called exactly the same. They are consumed only hot, they are placed in a mold, in layers, coating each layer with thick tomato or cream sauce, and baked.
Lasagnette- wide noodles with corrugated edges.
Linguine (Linguine) - long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “ small reeds».
Pappardelle- flat noodles about 2 cm wide.
Pasta (Maccheroni).

2. Short pasta

Fusilli (Fusilli) - in the form of an Archimedes screw (spiral).
Pene (Penne) - tubes with a diameter of up to 10 mm and a length of up to 40 mm with diagonal cut edges (feathers).
Penne rigate (Penne rigate) - fluted feathers.
Cannelloni (Cannelloni) - tubes with a diameter of up to 30 mm and a length of up to 100 mm. As a rule, they are prepared with filling.
Cellentani (Cellentani) - spiral-shaped tubes. Ditali - tubes.

3. Fine paste for soups

Anelli (Anelli) - miniature rings for soups.
Stelline (Stelline) - asterisks.
Ditalini Orecchiete- small items in the shape of ears, “ letters».

4. Figured paste

5. Filled pasta

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 the most different forms, 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.

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.

Manicotti.

These are very large tubes, usually corrugated, which are stuffed with the various fillings(seafood, meat, vegetables), and then baked, topped with traditional Italian white bechamel sauce and sprinkled with grated Parmesan. Despite big size, manicotti is a pretty easy (and tasty) dish.

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.

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.

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 tomato sauces.

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.

Fettuccine.

This name translates as “little ribbons.” These are flat thick noodles made from eggs and flour. They are similar to tagliatelle, but slightly 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.

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. Usually used with this paste tomato sauce(bottom) and bechamel (top).

Linguine.

Ditalini.
Ditalini reminds me a lot 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.

Fiori.

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.

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.

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.

Conchiglie.

They are usually called simply "shells" because of their characteristic shape. Particularly popular in Britain. This type of pasta can be the most different colors- natural dyes such as tomato extract, squid ink or spinach extract are used to color them.

Peachy.

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 served with different dishes, including with garlic-tomato sauce, mushroom sauce, stew and various types meat.

Radiators

Radiators are small short pastas named after radiators. This unusual shape should 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.

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.

Vermicelli.

Translated, the word “vermicelli”, or, in our opinion, “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 from rice flour. Vermicelli goes great with seafood.

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.

Tortellini.

Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. They are usually filled 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.

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

Why is pasta called pasta in Italy? Translated from Italian, pasta means “dough,” but this name is also “stuck” to products made from it that have different shapes.

For classic Italian pasta, water and flour are taken from durum wheat. For other types, eggs, starch, rice, buckwheat or other grain flour can also be used.

Pasta in Italy was a delicacy and... food of the poor

In Italy, pasta is a kind of National treasure. According to statistics from the European Union Pasta Producers Association, each Italian eats up to 28 kg of pasta annually - this is the highest figure in the world. However, disputes over the right to be called the homeland of pasta do not subside even today. Some researchers believe that the Italian navigator Marco Polo brought similar rice flour products from China.

But pasta did not immediately become one of the main ones. Initially, in the 16th century, it was considered a delicacy, a “pampering”, and in those days when there was a shortage of flour, the authorities even forbade spending precious raw materials on it.

The situation changed later, in the 17th century. Then, due to problems with food, especially with meat, Italians began to cook pasta much more, came up with new varieties of it - and the dish became firmly established in the diet of the poor class. And a century later, a nickname that is widely known today - “pasta” appeared.

The first Italian pasta factory opened in Venice in 1740.

There are from 400 to 600 types of pasta in the world

It is unlikely that anyone will be able to accurately calculate how many types of Italian pasta exist today. But even according to the most conservative estimates, their number ranges from 400 to 600. All pasta can be divided into six groups: long, short, curly, for soups, for baking and with filling.

Some of the most common types:

spaghetti – long and thin pasta with a round shape;
bucatini - pasta with a diameter of 3 mm with a hole in the center;
cannelloni - hollow tubes up to 10 cm long and up to 3 cm in diameter, which can be stuffed with filling and baked in the oven with sauce;
conchiglia - “shells” different sizes, which are served with sauces or stuffed;
gemelli (“twins”) - two short tubes twisted together;
kalamarata - thick paste in the form of rings, similar to chopped squid;
tagliatelle - long, thin and flat “ribbons” of dough (they are also called “Italian noodles”);
capellini is the thinnest existing variety of pasta;
rigatoni - short tubes with grooves on the surface;
candele (“candle”) – paste in the form of long hollow tubes;
ravioli - small square pillows of dough with a variety of fillings;
cavatappi (“corkscrew”) is a spiral-shaped pasta that, thanks to its grooves, holds the sauce well;
farfalle (“bows”) – butterfly-shaped pasta;
lasagna - rectangular or square shaped sheets of dough with wavy or smooth edges. In Italy, the famous dish of the same name is prepared from them.

The shorter the ingredients, the better the paste.

If you decide to make the “correct” pasta yourself, you need to choose a quality product. When purchasing, pay attention, first of all, to the following points:

a pleasant straw shade (cheaper varieties have a “plastic” appearance and a dark golden color);
raw materials - durum wheat (they are considered the best, as they contain less starch and more gluten);
composition (the shorter the list, the higher the quality of the product);
benefits (high protein content - at least 12% per 100 g of product);
natural dyes (if we are talking about “colored” pasta, then these are spinach, pumpkin, beets, carrots, tomatoes, cuttlefish ink);
shelf life (although the paste can be stored for several years, it is better to prepare it in the first six months after the production date indicated on the package);
purpose (for example, Italian pasta with a porous surface is ideal for “absorbing” the sauce, while on smooth and shiny varieties the sauce, on the contrary, does not “linger”).

But it is important not only to choose the right product, but also to boil it correctly. In Italy, the standard for doneness of pasta is “al dente”, when the product remains slightly undercooked in the middle. Translated from Italian, al dente literally means “to the tooth.”

Among the varieties of Italian pasta there is even chocolate, which is eaten as a dessert. Besides this, there are many recipes for sweet pasta. They are prepared with honey, candied fruits and pistachios, stuffed with ricotta, seasoned with cinnamon and almonds.

There is no pasta without sauce

If in other countries pasta can be served as a side dish, then in Italy itself it is an independent dish. One of the basics of cooking is the right combination pasta and sauce.

Short pasta, especially tubular, corrugated and wavy pasta, absorbs a large amount of sauce. It is for this purpose that pasta is made with grooves. The most active “absorbers” of sauce are shell-shaped conchiglia, and smooth spaghetti practically does not retain it.

Traditionally, pasta in Italy was seasoned with a mixture of tomatoes and basil. Only later did they begin to add cheese to it. Moreover, in Sicily they like to use pecorino for sauce, in Campania - mozzarella, and in Emilia-Romagna - Parmigiano.

An important point: in Italy it is the pasta that is added to the sauce, and not vice versa, as is done in many other countries.

The classic sauce is Bolognese. His recipe includes minced pork and beef, pancetta, tomatoes, onions, celery, carrots, wine, meat broth and milk. No less popular are pesto (with pine nuts/pistachios), seppia (with ink and pieces of cuttlefish), carbonara (from eggs, Italian Parmesan and Pecorino Romano cheeses for pasta with pieces of guanciale/pancetta) and passata (tomatoes, garlic, oregano, basil, wine, parmesan).

And some more interesting facts

The first documented pasta recipe is over 1000 years old. It was discovered in the ancient book “The Art of Sicilian Pasta and Vermicelli” by Martin Corno. Much water has passed under the bridge since then, and today there are hundreds of recipes for this popular food.

Therefore, it is not surprising that every year on October 25, all fans of the dish enthusiastically celebrate World Pasta Day. The decision to establish it was made in 1995 at the World Pasta Congress in Rome.

And for lovers of the dish, the National Pasta Museum was opened in the capital of Italy - Museo della Pasta at Via Flaminia, 141 (temporarily closed in 2018 for reconstruction). In 11 halls of the museum there is a unique exhibition consisting of kitchen utensils, old recipes and other interesting things related to pasta.

However, despite the universal love of Italians for their pasta, it is rare to meet obese people in the country. According to nutritionists, eating Italian pasta made from durum wheat does not lead to weight gain. The body also benefits from the content of vitamin B1, fiber and tryptophan, an essential amino acid, in this product.

Another interesting fact: in decorative and applied arts there is a whole direction called “macaroni art”. Works of this genre take the form of sculptures or mosaic paintings, which are made from dry pieces of paste various forms and sizes.

And the most famous joke about Italian pasta belongs to the British television channel BBC. On April 1, 1957, the Panorama program aired a story about early spring in Ticino in Switzerland, on the border with Italy. Spectators saw how city residents collected a rich harvest of spaghetti from tree branches.

The announcer said that the same length of pasta is the result of many years of careful work by breeders who managed to develop ideal varieties of spaghetti. The story goes that after this April Fool's broadcast, the BBC received a flurry of phone calls and letters from viewers asking them to tell them where they could buy macaroni tree seedlings.

Where to eat delicious pasta in Rome

You can buy pasta to cook it yourself in any Italian store. If you want to enjoy the dish while walking around the city, take note of a few addresses.

The best pasta carbonara, one of the “hits” of Italian cuisine, in Rome can be tasted at the Roscioli restaurant near Campo dei Fiori (Via Dei Giubbonari, 21-22). It is prepared here to the standard, using the freshest ingredients and strictly following classic recipe. The cost of the dish is 15 €.

Alfredo alla Scrofa (Via della Scrofa, 104) is a restaurant with a friendly atmosphere located in the very center of the Italian capital. The house's signature dish will not leave anyone indifferent - a large portion of spaghetti with... The paste is kneaded in front of visitors so that guests can observe the ritual of its preparation. The cost of the dish is about 20 €.

Il Pastaio di Roma (Via Dei Coronari, 102/103) in the heart of the Italian capital, near the Vatican, offers several varieties of delicious pasta for 4-5 € per large portion. Although the food is served in disposable dishes, its taste is amazing. Many tourists and residents of Rome buy homemade pasta to take away here.

Durum wheat pasta is suitable for making classic pasta. Pasta can be supplemented with tasty and aromatic sauces.

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To prepare the traditional carbonara sauce, pancetta or guanciale is used, as well as aromatic cheese Pecorino Romano made from sheep's milk. In our area meat products can be replaced with full-fat bacon, and Italian cheese with Parmesan. And remember: no cream in carbonara!

Ingredients

450 g spaghetti;
salt - to taste;
200 g bacon;
100 g finely grated parmesan;

Preparation

Cook spaghetti in salted water according to package instructions until al dente. Meanwhile, cut the bacon into small strips and fry in hot oil until golden brown. Beat the yolks and mix them with half grated cheese and a pinch of pepper.

Drain the spaghetti in a colander and reserve about a glass of the cooking water. Immediately add them to the pan with the bacon, stir and remove from heat. Add some spaghetti water, season with pepper and pour in the egg sauce. Mix well and add a little more water if necessary to achieve a creamy consistency.

Place the pasta on a serving plate and sprinkle with the remaining grated cheese.

nonnabox.com

Tomato-meat Bolognese sauce is perhaps known all over the world. Most often it is combined with spaghetti, but it will perfectly complement other types of pasta.

Ingredients

1 carrot;
1 stalk of celery;
1 onion;
1 clove of garlic;
several sprigs of rosemary;
200 g minced pork;
200 g minced beef;
500 g tomatoes per own juice;
4 tablespoons of tomato paste;
100 ml red wine;
salt - to taste;
several sprigs of basil;
500 g spaghetti;
a little grated parmesan.

Preparation

Cut the vegetables into small cubes and chop the rosemary. Fry these ingredients in hot oil until the vegetables soften.

Place it in another frying pan and fry it until it forms golden brown crust. Add vegetables, tomatoes, tomato paste and wine to the meat. Stir, season with spices and bring to a boil. Then reduce heat and cook for another 30–40 minutes, stirring occasionally. Add chopped basil and stir.

Boil spaghetti in salted water until al dente. Drain the pasta, place it on a plate, top it with Bolognese sauce and garnish with basil leaves and grated cheese.

3. Fettuccine Alfredo

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IN classic version The pasta is mixed only with the most delicate creamy sauce, which is prepared from just three ingredients. Later they began to make the sauce more creamy and began to add mushrooms or shrimp to it.

Ingredients

250 g fettuccine;
salt - to taste;
50 g butter;
100 ml cream - optional;
100 g grated parmesan;
ground black pepper - to taste.

Preparation

Cook fettuccine in salted water until al dente according to package instructions. Meanwhile, melt the butter in a saucepan over low heat and then remove from heat.

For a creamy sauce, add cream to the butter. Do not remove from heat until pasta is cooked and stir constantly.

Place the fettuccine in a saucepan using tongs. The paste shouldn't be dry, so don't try to shake off all the liquid. Turn the heat to medium and stir the pasta. Add half the cheese and mix very well again. If necessary, add a little more water in which the fettuccine was cooked. Sprinkle with remaining cheese and stir again.

Place the pasta on a serving plate and sprinkle with ground pepper.

4. Pasta with chicken and broccoli in creamy sauce

Ingredients

2 chicken breasts;
salt - to taste;
ground black pepper - to taste;
350 g farfalle (butterfly-shaped pasta);
1 head of broccoli;
240 ml milk;
50 g grated parmesan;
180 g;
3 cloves of garlic.

Preparation

Heat oil over medium heat. Place in a frying pan chicken breasts, season with spices and fry for 8 minutes on each side until golden brown. Cool slightly and cut into small pieces.

Place the farfalle in boiling salted water. About 2 minutes before they are cooked al dente, add the broccoli florets to the pan. Then drain the water.

In a saucepan, combine milk, Parmesan, cream cheese, minced garlic and spices. Cook, stirring occasionally, until the sauce thickens. Add farfalle, broccoli and chicken to sauce and mix well.

jamieoliver.com

To prepare this paste, you can use both fresh tomatoes and tomatoes in their own juice. And in addition to basil, you can take spinach, arugula or green peas.

Ingredients

1 bunch of basil;
1 onion;
2 cloves of garlic;
1 kg of ripe tomatoes or 800 g of tomatoes in their own juice;
1 tablespoon olive oil;
1 tablespoon red wine or balsamic vinegar;
salt - to taste;
ground black pepper - to taste;
500 g spaghetti;
a little grated parmesan.

Preparation

Chop the basil stems and leaves separately, reserving a few leaves for garnish. Finely chop the onion and garlic. Peel the tomatoes and cut into small cubes. As for tomatoes in their own juice, sometimes they are chopped, so you don’t have to cut them.

Heat the oil over medium heat and fry the onion for about 7 minutes until softened and lightly browned. Add garlic and basil stems. After a couple of minutes, add tomatoes and vinegar, season with spices and cook for 15 minutes, stirring occasionally. Add basil leaves and reduce heat to low.

Meanwhile, cook in salted water until al dente. Drain the water into a separate container, place the spaghetti in the tomato sauce and mix well. If the pasta is a little dry, add a little spaghetti water.

Place the pasta on a plate, sprinkle with Parmesan and garnish with basil leaves.

simplyrecipes.com

Choose any mushrooms to your taste: champignons, porcini or any other.

Ingredients

300 g curly paste;
salt - to taste;
2 tablespoons butter;
2 tablespoons olive oil;
600 g mushrooms;
ground black pepper - to taste;
150 g spinach;
1 lemon;
a little grated parmesan;
a few sprigs of parsley.

Ingredients

Cook pasta in salted water until al dente according to instructions. Drain, reserving one cup of liquid for later.

Melt butter in a saucepan over medium heat. Cook it, stirring constantly, until it turns slightly brown. Remove from heat. Heat in a frying pan olive oil and put the chopped ones there. Cook, stirring occasionally, until lightly browned. Season with salt and pepper.

Add the pasta, half the chopped spinach and ¼ cup of the pasta water to the mushrooms. Stir and cook until the spinach is slightly wilted. Add the remaining spinach and cook for a few more minutes. If the paste seems dry, add more water.

Then add butter, 2 tablespoons lemon juice and the zest of a whole lemon. Stir, place on a plate and sprinkle with cheese and chopped parsley.

simplyrecipes.com

Pasta primavera is good to cook in summer with fresh seasonal vegetables that can be found in the kitchen.

Ingredients

200 g fusilli (paste in the form of spirals);
salt - to taste;
2 tablespoons olive oil;
1 carrot;
½ red onion;
1 zucchini;
½ eggplant;
½ Bulgarian;
1 clove of garlic;
100 g tomato paste;
1 teaspoon Italian herbs seasoning;
several cherry tomatoes;
a few basil leaves;
a little grated parmesan.

Preparation

Boil the pasta in salted water until al dente.

Heat the oil over medium heat and fry the carrots, cut into small strips, and onion half rings for 5 minutes. Add zucchini and eggplant cubes and sliced peppers. Cook for another 3-4 minutes. Add salt, add chopped garlic, mix well and remove from heat.

Add tomato paste, seasoning and some pasta water. Then add ready-made pasta, tomatoes cut in half and chopped basil.

stockfresh.com

This pasta turns out very tasty and aromatic. King prawns are best suited for it.

Ingredients

200 g linguine or spaghetti;
salt - to taste;
25 g butter;
200 g peeled shrimp;
1 clove of garlic;
100 ml white wine;
ground black pepper - to taste;
1 tablespoon lemon juice;
¼ bunch of parsley.

Preparation

Boil the pasta in salted water until al dente. Meanwhile, melt half the butter over medium heat and fry until lightly browned on both sides. Add chopped garlic and cook for another minute.

Pour in the wine, stir and bring to a boil. Add the remaining oil, spices, lemon juice and chopped parsley. Remove from heat, add pasta and stir well.

usa.philips.com

The aromatic pasta alla norma is very popular in Sicily. It is prepared with tomato sauce.

Ingredients

2 eggplants;
salt - to taste;
1 tablespoon dried oregano;
ground black pepper - to taste;
4 tablespoons olive oil;
3 cloves of garlic;
1 bunch of basil;
1 teaspoon white wine vinegar;
800 g of tomatoes in their own juice;
500 g spaghetti;
a little grated parmesan.

Preparation

Cut the eggplants into small cubes, sprinkle with salt and leave for 20 minutes to remove the bitterness. Then rinse them and dry them paper towel. Toss eggplant with oregano, salt, pepper and half the olive oil.

Heat the remaining oil over medium heat and fry the eggplants in parts. Cook them for 5 to 8 minutes, stirring occasionally, until softened and lightly browned. Add chopped garlic and chopped basil stems and cook for a couple more minutes.

Add vinegar and tomatoes, chop them with a spatula and simmer for 15–20 minutes over low heat. You can also use peeled fresh tomatoes, but they will take longer to cook. The sauce should be quite thick.

Boil the spaghetti until al dente in salted water. Drain the liquid into a separate container and add a little to the sauce along with the chopped basil leaves. Add the spaghetti to the sauce, stir and add a little more water if necessary.

Place the pasta on a plate and sprinkle with cheese.

jamieoliver.com

This is another classic Italian dish with capers, anchovies and chili. The pasta is rich, spicy and incredibly aromatic.

Ingredients

400 g spaghetti;
salt - to taste;
a few tablespoons of olive oil;
4 cloves;
2 red chili peppers;
3 anchovy fillets;
100 g olives;
100 g capers;
200 g ripe cherry tomatoes;
½ bunch of basil;
a little grated parmesan.

Preparation

Boil the spaghetti until al dente in salted water. Heat the oil over medium heat and add the chopped garlic, thin chilli strips, finely chopped anchovy fillets, olives and chopped capers. Fry for a few minutes.

Add halved tomatoes and some spaghetti water. Cover and simmer for 3-4 minutes until the tomatoes begin to soften. Add pasta and basil leaves to sauce. Stir and add salt.

Place pasta on a plate and sprinkle with Parmesan.