What is the name of the paste from... Types and varieties of pasta

Cellentani and manicotti, caserecce and pipe rigate, mafaldine and stellina, soba and udon, saifun and bifun, chuzma and nuasyr - for those who are “calm” about pasta, this is just a set foreign words. For a true lover, this is a story about what varieties there are pasta V different countries.

Today, unlike in former times, a wide variety of pasta products are presented on the shelves of shops and supermarkets. The photo below shows only Not large number pasta of various shapes, varieties and types.

Where and when did pasta appear?

No culinary historian can name the exact date when pasta appeared in people’s diets. Today, there are hypotheses about the primacy of the Etruscans, Chinese and Arabs in the matter of the invention of pasta.

Having carefully studied the bas-reliefs of the Etruscan necropolis dating back to the 4th century BC. e., historians have come to the conclusion that they depict utensils used to make pasta.

According to another theory, modern history begins in the 13th century, when Marco Polo returned to Venice from China. However, as early as the mid-12th century, most of Sicily's exports consisted of pasta secca. That is, even half a century before the return of the great traveler from China, Italians were already making different types of pasta.

Other historians argue that the priority in the discovery of pasta, or rather this type of noodles, belongs to China, where it was prepared even before the advent of our era. Despite the fact that there is no exact information about when and where pasta appeared, people living in many different countries and belonging to different cultures and nationalities enjoy eating it.

“National” characteristics of pasta

In the cuisine of many nations there are a variety of types of pasta and dishes in which they are used in one form or another.

For Europeans, the most beloved and familiar types are pasta made from wheat flour. They can be of various widths, lengths and shapes.

Most Asians, including the Chinese, prefer pasta made from rice flour. These are mainly types of pasta such as various lengths and widths, translucent or white.

In Japan, Kazakhstan, Central Asia And in some provinces of China, long noodles, which are pulled out in a special way, are very popular. In Asia it is called “chuzma” and is used to prepare lagman.

In Japan they are happy to cook from the most different types flour a variety of pasta products. Thus, it is very popular, made from a mixture of buckwheat and rice flour and used in the preparation of many dishes. From starch legumes prepare special kind noodles - saifun.

IN Arab countries Such types of pasta as reshta and noisyr are popular.

For a long time, cooks from different corners the world improved the art of making pasta and created new recipes. Let's look at what pasta is.

Russian classification of pasta

Pasta products can be systematized according to various criteria and, above all, depending on the raw materials used in the manufacturing process. Pasta is in most cases made from wheat flour, but can also be made from rice, rye and corn starch.

According to Russian standards, pasta products made from wheat flour, depending on the varieties of wheat, are divided into the following groups: A, B, C. In addition, the grade of flour is the basis for distinguishing three grades of pasta - premium, first and second.

Group A usually includes pasta made from flour of the highest, first and second grades of durum wheat. The raw material for pasta of group B is flour of the highest and first grades from glassy soft wheat. For group B pasta, bakery flour of the highest and first grades is used.

In Russia, according to established GOSTs, all pasta products, depending on their shape, are divided into several types:

• curly;
• tubular;
• thread-like;
• ribbon-shaped.

Within each of these types there are several species. Figured products can be made in the most different forms and sizes.

Tubular pasta products include pasta itself, feathers and cones. Depending on the diameter they are divided into:

• “straw” - with a diameter of up to 4 mm;
• special - diameter from 4 mm to 5.5 mm;
• ordinary - with a diameter from 5.6 mm to 7 mm;
• amateur - with a diameter of more than 7 mm.

Thread-shaped pasta is divided into web vermicelli with a diameter of no more than 0.8 mm; thin - with a diameter of no more than 1.2 mm; ordinary - the diameter of which does not exceed 1.5 mm; amateur - with a diameter of up to 3 mm.

Ribbon pasta includes noodles produced in various types and names. It can be with straight and wavy edges, grooved and smooth. The thickness of the noodles cannot exceed 2 mm, and any width is allowed, but not less than 3 mm.

According to Russian GOSTs, all pasta products are divided into two main groups: short, from 1.5 to 15 cm long, and long, from 15 to 50 cm. According to GOSTs, pasta can only be long, noodles and vermicelli can be either long or and short. Figured products, as well as horns and feathers, are produced only in short lengths.

Italian classification of pasta

In Italy, a slightly different classification of pasta is used than is customary in Russia. In total, there are about three hundred types of pasta in Italian cooking, but hardly anyone can name their exact number.

In Italy, all pasta is divided primarily into raw and dry. Dry pasta is stored for a long time and is sold in regular stores. Unlike them, raw pasta immediately used to prepare a particular dish.

All Italian pasta products are conventionally divided into the following subgroups:

• long;
• short;
• curly;
• fine soup paste;
• intended for baking;
• filled (stuffed) pasta.

Long pasta

Long tubes include tubes with a diameter of 1.2 to 2 mm, such as capellini, vermicelli, spaghetti and spaghettini and bucatini.

Flat pasta in the form of ribbons of noodles, such as bavette, fettuccine, tagliatelle, linguine and pappardelle, vary in width, which varies from 3 to 13 mm.

A separate type of long flat pasta is mafaldine, which has wavy edges.

Short pasta

There are a great variety of short pasta products, the most popular the following types.

Penne feathers are small tubes with a diameter of no more than 10 mm and a length of no more than 4 cm. The tips of such pasta are cut obliquely, which is why they resemble a sharpened feather. Their surface can be either smooth or corrugated.

Ditalini, which means “thimbles” in Italian. Small and very short tubes.

Rigatoni are short and long pasta tubes, wider than penne. Usually grooved.

Ziti are slightly curved tubes. They can be either short or long.

Horns (Elbow macaroni) are arched, small hollow tubes.

Figured pasta

Figured pasta in the Italian tradition can be very different in both shape and size. Let's name the most popular and frequently used forms of pasta.

Rotini are spirals, really small and short “springs”.

Fuzzili are spirals, longer than rotini, and also twisted into a “spring”. They can be of different types: long, thin, short and thick.

Cavatappi - very similar to fuzzilis, but only more elongated in length. They are hollow inside and corrugated outside.

Conchiglie means shells, and literally translated from Italian as “mollusk shell.” They differ in length and narrow internal cavity.

Lumake - snails. Indeed, they look very similar to the snail’s house from which it crawled out.

Farfalle - butterflies. We have adopted a less romantic and more prosaic name - “bows”.

Radiator - not a very tasty and romantic-sounding name - radiator, because of the grooves and grooves on each pasta.

Ruote is a wheel, our pasta of this shape is called “wheels”.

Orzo is a small pasta that looks more like rice.

We will not consider the types of Italian curly pasta in more detail, we will simply list a few more names: torchio, gemelli, malloredas, cesarizia, creste di Galli, quadrefiore and gigli.

Fine pasta (pasta) for soups

The following types of small pasta are used to season soups.

Anelli - small flat rings.

Alphabet - pasta in the shape of letters.

Corals are miniature small tubes that resemble coral in cross-section.

Stellete - stars, similar to our soup pasta of the same shape.

Filini - short strings.

Pasta for baking

Cannelloni - look like long, large-diameter tubes.

Manicotti are long tubes, like cannelloni, but with a smaller diameter.

Conciglione are the largest, one might say, giant shells.

Conchiglie are medium-sized shells.

Lumaconi are large snails.

Lasagna - flat and wide sheets, the edges of which can be either smooth or wavy.

Filled pasta - stuffed pasta

Ravioli are square-shaped dumplings made from pasta dough, very similar to ordinary Russian dumplings.

Tortellinni are small ring-shaped dumplings with a variety of fillings.

Gnocchi - small dumplings filled with... mashed potatoes, cheese or spinach.

When asked what types of pasta there are, most of their fans aged 3 to 12 years will answer that they are colored. Indeed, it is children who love this kind of pasta the most! They are usually dyed with natural dyes. So, green pasta will be obtained by adding spinach juice, purple - by beet juice, black - by squid ink.

In Italy they love it and call it pasta nera. The size, shape and length of these pasta depend solely on the culinary imagination of the cook who decided to cook them.

We looked at the most commonly used types and varieties of pasta; in fact, the range of pasta products is much larger than we can imagine. Probably, the Italians themselves, with the exception of professional chefs, culinary historians and pasta production technologists, do not know what pasta is, so beloved in their homeland.

In Italy, it is customary to call many products made from flour and water pasta. The word “pasta” itself primarily means “dough” and also means the name of a separate dish. Pasta takes significant place in Italian cuisine. Real pasta does not stick together when cooked. Pasta loves a lot of water. According to the standard and generally accepted recipe, each kilogram of pasta is boiled in ten liters of water.

There are two ways to prepare pasta:

• fresh pasta- pasta, which is usually prepared at home, cannot be stored for a long time and is consumed on the day of production so as not to lose its taste. This pasta is considered the most delicious.
• dry paste- This is a paste mainly consisting of wheat flour and water, dried for long-term storage. These are all the usual packages of pasta that are stored for more than a year without losing their nutritional and taste properties. It is dried using a certain technology.

Pasta can be made from durum wheat (Italian: pasta di semola di grano duro) and egg pasta (Italian: pasta all` uovo). Pasta made from durum wheat is healthier and more expensive. 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 paste indicates the size

• oni - big
• ette (etti) - small
• ini - small

There are 5 forms of paste:

The paste comes in different colors. To give different colors to the paste, different food colors are used:

• green paste - spinach is added as a coloring agent
• purple paste - contains beet juice
• orange paste - add pumpkin
• black paste - squid or cuttlefish ink
• red paste - add carrot juice

What makes pasta one of the unique and delicious dishes? Of course they are different. The sauce and pasta are prepared separately and then mixed together before serving. It is the sauce that makes the pasta not ordinary pasta, but a very tasty dish.

A sauce or a dish of both? We will try to answer this question in this article. We will tell you about the origin of pasta and its victorious march around the world after the discovery of America and the invention of the spaghetti machine. The word “pasta” itself is familiar to Russian people. But the most common clarification of the term immediately comes to mind: dental. The dictionary gives us the definition of "pasta". This is the name given to a homogeneous mushy mass of fairly dense consistency, in which the content solids, ground into powder, exceeds twenty percent. Toothpaste and tomato paste meet this characteristic. But this is not a paste that has a similar etymology, but nothing more. The term, which later came to mean a flour dish with sauce, appeared during the Renaissance, when Greek cooks cooked for the Italian patricians. And the etymology of this paste goes back to the Hellenic word “pastos”, which simply means flour gravy. In late Latin, pasta is simply “dough”.

Pasta and noodles - who takes the lead?

Pasta is a rare case when the name appeared much later than the dish itself. It is believed that pasta was brought home to Venice by Marco Polo from his travels to China. These were rice noodles, which supposedly served as a model for their wheat counterpart - Italian pasta. The Chinese, as proof of their historical superiority, present a bowl with this petrified dish found in the tomb of a man who lived four thousand years ago. But it must be said that since the time when people learned to cultivate cereals, such food has been observed in different cultures. At first it was flour mixed with water, which was dried in the sun. Something similar to spaghetti appears in images on the walls of ancient Egyptian tombs. And in a cookbook from the first century AD we find a recipe for a dish similar to fish lasagne. In medieval Italy, even before Marcus Polo, they knew “pasta.” The etymology of this word comes from the verb maccare - to crush, knead. Martino Corno, who lived in the eleventh century and served as the cook of a high-ranking Roman prelate, left us the oldest documented recipe for preparing a dish now called “pasta”. It was a dessert when pasta was boiled in almond milk and seasoned with sweet spices.

Popularity of pasta

A natural question arises. If dough products already had a term (pasta), then why was it necessary to duplicate it and call it “pasta”? Or is it like “bread” and “bakery”? And most importantly: where does the term come from that refers us to “a homogeneous mushy mass of dense consistency”? Why is pasta a paste? The answer lies in the sauce. In Italy, pasta is often called a product that has a hole inside. Until the nineteenth century they were considered a delicacy. They were boiled in milk, seasoned with butter, cheese and sweet seasonings. After the discovery of America, tomatoes appeared on European tables. For some time, the fruits of the nightshade crop were treated with caution. But in Sicily, poor peasants decided to take a risk and, after simmering tomatoes with basil and garlic in a frying pan for a long time, they invented the excellent “salsa di pomodoro.” And when Cesare Spadaccini invented a machine for making pasta (it resembles a meat grinder), pasta became very accessible to the general public.

How is pasta different from pasta?

What we sell under the guise of noodles is completely unsuitable for preparing a gourmet flour dish with sauce. After all, pasta is Italian cuisine. And the pasta for the dish must be appropriate. They are made from flour, which is obtained from grinding durum wheat grains. Such grains ripen in areas with an Italian climate. When buying pasta, you need to look for the inscription SEMOLA on the label. Products made from such flour will remain a little hard, they will not boil into porridge, and in a colander they will not stick together into one lump. They do not need to be washed - this is nonsense, according to Italian housewives. After all, from cold water real pasta will become too “tight” to taste. Any pasta, unlike our vermicelli, has microscopic grooves on its surface. This ensures that the sauce stays on the pasta rather than sliding off.

Types of Italian noodles

So, we found out that pasta is both Italian pasta and dishes made from it. Moreover, lasagna is also included in this category. Paste is the name given to the wide sheets of dough used to prepare this dish. In the town of Pontedassio, not far from Genoa, in a special pasta museum there is kept a notarial deed dated February 4, 1279, confirming the existence of dough products already in those days. The Chinese may have invented noodles, but they acquired such a variety of forms only on Italian soil. It seems, what difference does it make whether the pasta is straight and thin (spaghetti), curved like worms (vermicelli), curved in spirals (cavatappi), in the form of butterflies (farfalle) or shells (conchiglia)? Italians believe that form is of paramount importance. Each type of pasta has its own sauces. And some are served as an appetizer - for example, cannelloni (large tubes) or conciglioni (huge shells). These types of pasta are stuffed with cheese, spinach or minced meat and baked with sauce.

Application in Italian cuisine

But to say that pasta = pasta would not be entirely correct. We already mentioned that lasagna is included in this category. But she is not alone. We can say that all cuisines in which boiled dough is involved are called pasta. And this means that there is an analogue of our dumplings too. In Italy there are several types of them - also of different shapes and the most unimaginable fillings. The most common are ravioli - square dumplings, inside of which you can find anything - from smoked salmon to chocolate. There are also capeletti, which means “caps,” and agliolotti. Depending on the size and shape of the pasta, they are used in different dishes. For example, pastas called acini di pepe (pepper grains) and orzo (rice) are added to soups and salads. There are pastas that are used mainly for casseroles (ziti, capellini). If we ask an Italian the question: “Is pasta pasta or sauce?”, he will find it difficult to answer. There is a tradition of making certain types of noodles with certain gravies. Some pastas are served with a creamy sauce, others are made exclusively with tomato sauce.

Color range

Natural ones have a juicy golden hue. But the Italians are a people with endless culinary fantasy. For them, pasta is “the art of living beautifully.” That’s why they add various natural dyes to pasta dough. So, dried and crushed tomatoes make the paste red, beets - pink, bell pepper or carrots - orange, spinach - green. Anthracite-colored pasta looks especially impressive on the table. They are made that way by cuttlefish ink. Naturally, natural color additives affect the taste of pasta.

How to cook a pasta dish

First, the dough products need to be boiled. This action must be carried out in parallel with the preparation of the sauce, so that both ingredients of the dish arrive at the table at the same time. So, put a large pot of water on the fire. When it boils, add salt and pour a teaspoon vegetable oil. Throw in the pasta. We interfere wooden spoon so that the products do not stick to the bottom of the pan or stick to each other. We don't break long spaghetti - it's barbaric. Just dip one edge into boiling water, the dough will soften, and everything else will also go under water. Cooking time depends on the thickness of the products and is usually indicated on the packaging. But you cannot blindly trust what is written. Italians believe that pasta should be cooked until al dente. Translated, this means “by the tooth.” So we try the fished pasta with them. If it bites well, but there is a white dot in the middle, then it’s ready. Place the pasta in a colander. Do not rinse under any circumstances - this will completely ruin the taste of the dish.

Preparing the sauce

Now let's pay attention to the second component of the dish called “Italian pasta”. Recipes sold at home give us about three hundred types of different sauces. But there is one thing golden rule: The thicker and shorter the pasta, the thicker the gravy should be. One more note: ready dish It is customary to sprinkle with Parmesan, but the exception is pasta with fish or seafood. As for sauces, each region of Italy has its own, special ones. In the north of the country, meat and mushrooms are added to the gravy, and on the islands - fish and seafood. Outside of Italy, about five types of sauces are used - Bolognese, carbonaria... But the main delicacy of authentic pasta sauce is “pesto a la Genovese”. Heat olive oil in a frying pan, add basil leaves and half a head of garlic. Then the seasonings that have given off the aroma are removed. Mediterranean pine nuts and sheep cheese cut into pieces are immersed in oil.

How Italian pasta is served

Recipes (at home, as we see, it is quite possible to make such a dish yourself) stipulate that both ingredients of the dish - pasta and sauce - must be prepared at the same time. If the gravy is complex and requires long-term heat treatment (for example, with mushrooms), then it needs to be done earlier. By the way, this gravy is ideal for penne (feathers) - cut diagonally and short pasta. Heat olive oil (50 g) and fry one hundred grams of porcini mushrooms or champignons, cut into pieces, for five minutes. Pour in a quarter glass of white wine and 150 ml of cream. Salt and season the sauce with pepper. It is better to warm up the plate. We put pasta in it. Pour sauce on top. Place grated Parmesan cheese nearby for sprinkling.

Pasta, or pasta, as they are now called following the Italians all over the world, has long and everywhere become one of the most popular products.

There are dozens of types of pasta, many of which are only suitable for a specific sauce or dish.

Often in recipes there are unfamiliar names for pasta and you want to know what they really look like and what they are eaten with.

This is why we have selected and described the 30 most popular types of pasta.

If you come across an unfamiliar type of noodles or hollow pasta, look at our table; any pasta from the same category can replace it.

LONG STRAIGHT PASTA

CURLY AND TWISTY PASTA

HOLLOW PASTA

PASTA IN OTHER FORMS

PASTA WITH FILLINGS

Pasta(usually just pasta) - long, fiber-like dough products (usually made from wheat flour and water). Rice flour, buckwheat flour, mung bean starch, and other foods are also sometimes used. Typically, pasta is stored dry and boiled 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, 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 “a dish made from barley flour”, however this term is used in Russian for all pasta products in general.

In the kitchen Slavic peoples There are several flour dishes reminiscent of the Italian “dough”: noodles, lazanka, dumplings, strapachki, dumplings.

Where to buy pasta?

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

Classification of pasta

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).

Based on the method of preparation, a distinction is made between fresh, usually egg, and dry products.

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

In Italy various types pasta products have names corresponding to their shape and size.

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

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

Based on their shape, 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 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 is 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.

• Fusilli - fusilli - comes from northern Italy. The name comes from the word “fuso”, Italian for “spindle”, with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
• Girandole - girandole - 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 kept 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 are small thin tubes, slightly bent.
• Cellentani - spiral-shaped tubes.

• 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.

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

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

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

Usage

Pasta is common all over the world and is the basis of many dishes. Widely used 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:

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