What are the names of pasta? Types of Italian pasta. Types of Italian pasta

All that remains is not to get confused about which pasta is intended for what, how it is prepared and what it is served with. It is clear that we also have experts, but we have made this list - Italian pasta - from A to Z - for those who are still lost in front of the numerous packages of pasta on the store counter.

Unlike lists on other sites, we decided to make it in the Latin alphabet. We believe that when going to the store or coming back from it with a new package of pasta, it is more convenient to find its name alphabetically. And then, already understanding “what it’s eaten with,” look for suitable recipes.

Acini di pepe - "pepper grains"
Fine paste, as the name itself suggests. Used in soups and many salads.

Agnolotti- agnolotti
Filled pasta. Small cute Agnolotti stuffed with meat, or ricotta cheese, spinach... Served with various sauces - to taste.

Alphabet - alphabet (alphabet)
Children especially like this small paste, and even unloved soups they eat eagerly, looking at the letters.

Anellini- anellini
Small pasta - miniature rings that are usually added to soups and salads.

Bucatini- bucatini
From the Italian bucato - holey. Long pasta with a thin central channel. The diameter is only 2.4-2.7 mm. Very reminiscent of straws. The ideal companion sauce is the aromatic All "amatriciana (Amatriciana), with loin or bacon and tomatoes. However, Bucatini is good with any tomato, vegetable and cheese sauces.

Campanelle- campanella
Figured short paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat) and used in salads and soups. Sometimes they are called "gigli" (lilies).

Cannelloni- cannelloni (large tubes), which most closely resemble (after baking) stuffed pancakes. And not only externally - Cannelloni is also designed for. Any meat, cheese, spinach... They are poured with sauce, tomato or bechamel, and baked.

Cappelletti- cappelletti
Small “caps”, most often with filling. But there are also ones without it. Served with sauces, broth and simply grated Parmesan.

Capellini- capellini
Long, round and very thin - a little more than 1 mm - paste. In Italian capellino means hair. By the way, there is an even thinner paste with the cute name “angel hair” - “Cappelli d’Angelo”. It is customary to prepare light, delicate sauces for it.

Cavatappi - cavatappi (corkscrew)
Cheerful spiral curls go well with both sophisticated and simple sauces. It is because of their shape that they are used in salads.

Conchiglie- conchiglia (clam shells)
Sounds familiar, doesn't it? We have known them for a long time under the name “shells”. The shape helps them hold any sauces. Good both baked and in salads. Large conchiglia (conchiglioni) are usually stuffed.

Conchiglioni- conciglioni
The same shells, but larger. Most often they are stuffed and baked with sauces, made.

Ditalini- ditalini
These are small, very short tubes; in Italian their name means “thimble”.
They are also used for thick soups and stews - for example, with beans, vegetables - and for salads.

Elbow macaroni- elbow macaroni
Old friends again - horns.
Curved, hollow cones that are traditionally used to make macaroni cheese, i.e. macaroni and cheese. They are used in both baked dishes and pasta.

Farfalle- farfalle (butterflies)
They say they appeared back in the 16th century. Can you imagine how they were made by hand back then? We cut the dough, clamped the middle of each rectangle... There are also colored butterflies. And they are usually served with bright vegetable sauces, the basis of which is tomatoes, but maybe with other sauces..

Fettuccine- fettuccine (ribbons)
The noodles are flat, long, half a centimeter thick and a centimeter wide. Italians still often make it themselves. Fettuccine uses the same recipes as for linguine. It is usually served with spicy tomato or fish based sauces (for example, mackerel or smoked tuna), as well as creamy sauce (mascarpone).

Fideo- fidio
Short thin threads of paste are slightly curved. Used in various soups, salads, main courses.

Fusilli- fusilli
Figured paste is a spiral about 4 cm long. With the addition of spinach it becomes green and tomatoes - red. Larger fusilli with a more twisted spiral are called "rotini". They “absorb” the sauce very well. They can be combined with almost all sauces, but the ideal pairing is with sauce (pesto). Also used in .

Gemelli- gemelli (twins)
Thin products twisted into a spiral, looking like two strands twisted together. An excellent company for this pasta are meat, cream, vegetable and fish sauces.

Gnocchi- gnocchi (small dumplings)
Usually made from dough with cheese, semolina, potatoes or spinach. They are traditionally served with melted butter and cheese. In Italy this is a cheap and very filling meal.

Lanterne- lanterne
The curled, ribbed shape and small size make this pasta ideal for serving with the thickest sauces and for a variety of impressive salads.

Lasagne or lasagna- (lasagna)
Flat pasta for baking. Thin plates of different sizes with straight or “gathered” edges. it is folded into a mold like a cake, layered with meat, vegetable, cheese and seafood fillings, thick sauces, usually bolognese, and baked in the oven. One of the most popular pastes.

Linguine (linguini)- linguini (tongues)
Similar to spaghetti, but a little longer and not round in diameter, but flattened. Thick sauces based on tomato and fish are suitable. This pasta is especially good with marinara, pesto, and creamy mascarpone sauces.

Maccheroni- pasta
Apparently, macaroni was almost the first representative of Italian pasta in our country. And for some reason they became the name of the entire class - “pasta”. However, it is difficult for an Italian, unlike us, to imagine that pasta - like any other pasta - can serve as a side dish. After all, they, being hollow inside, are so good with thin sauces that easily get inside and soak the pasta.

Manicotti- manicotti
Similar to penne, but wider and longer. They come with a corrugated surface. Lightly boiled, stuffed with various fillings, filled with sauce and baked.

Orecchiette- orecchiette (ears)
Cute, less than 2 cm in size, products that really look like small ears. Used in soups, salads and as an independent dish with various sauces.

Orzo- orzo
In appearance, this pasta is most similar to rice, and the size is the same. Used in soups and salads like.

Pappardelle- pappardelle
Wide, long noodles similar to fettuccine noodles but wider. A “talking” name, if you know that in Italian “pappare” means to greedily eat, devour. Served with thick sauces, often in baked dishes.

Pasta colorata- colored paste
Many types of pasta are colored. Interestingly, only natural “dyes” are used for this - tomatoes, spinach, eggs, pumpkin, carrots, beets, truffles, chili peppers and even squid “ink”. The color does not affect the way the pasta is cooked, it all depends on its shape.

Pastina- pastina (beads)
One of the smallest varieties of short pasta. Light soups and salads are prepared with it.

Penne- penne
The name comes from the Italian “penna” - feather. These tubes, up to 4 cm long and up to 1 cm wide, with their beveled edges, really look like a writing pen. Penne has long been one of the most popular pastas. Usually it is not boiled until fully cooked (al dente, by the clove) and seasoned hot, often thick. Penne is good in both casseroles and salads.

Perciatelli- pechutelle
Thicker than spaghetti, but also long and straight hollow tubes. Prepared according to the same recipes as spaghetti. Especially good with meat sauces and baked with eggplants.

Radiatori (Radiators)- radiators
This corrugated pasta with ridges and deep grooves is most often served with thick, creamy sauces. But it is also tasty in baked dishes, salads, including cold fruit ones. Garnishes a light soup.

Ravioli- ravioli (small turnip)
Similar to our dumplings. But the main difference is not even in the shape, but in the filling - it is not placed raw in the ravioli. The filling can be anything - meat, fish, vegetable, cheese, even chocolate. boiled and usually served with simple sauces with tomatoes and basil, so as not to interrupt the taste of the filling itself. They are also baked with sauces.

Rigatoni- rigatoni
"Rigato" - cut, grooved. These short, thick tubes actually have a grooved surface. Thanks to this and the wide hole inside, they perfectly hold any sauce and are good for baked dishes and salads.

Rocchetti- rochetti (coil)
This short paste is used to create salads, stews, and as a stand-alone dish with a thick sauce.

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

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

Alphabet - Alphabet - (alphabet)

Buy this paste for your children - those who are in primary school are interested in recognizing familiar letters, and it even helps the younger ones remember them. It is also prepared as a side dish, boiled in soup. Anellini - Anellini

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

Small ones like small dumplings of different shapes, the filling of which is minced meat, and, for example, spinach, and the famous ricotta. Sauces are selected according to the filling. Acini di pepe - Acini di pepe

Another paste that is used in salads and soups is very small, which is why it got its name “pepper grains.” Bucatini - Bucatini

The pasta got its name from bucato - holey. And all because, although the paste is long and quite thin (about 2.5 mm), it is hollow inside. It goes well with tomato sauces, as well as cheese and vegetable sauces. But the classic is bucatini with Amatriciana sauce. Vermicelli - Vermicelli

“Worms” is what it means in the original language. Adapted to Russian - the well-known vermicelli. It has something in common with spaghetti, but vermicelli is shorter and thinner. Suitable for vegetable salads, but then for cooking it is broken into small pieces. Light sauces are preferable. Gemelli - Gemelli

Gemelli means twins. Because two identical thin dough flagella are twisted into one. Good with any sauce - meat, fish, vegetable, cream. Ditalini - Ditalini

Imagine pasta that has been chopped into short tubes - this is what ditalini look like, and they really look like thimbles - this is how their name is translated.
Ditalini is boiled and used in salads, added to thick soups and stews - vegetable, often bean. Ziti - Ziti

Small tubes, slightly bent, with a wide channel inside, which is why thick sauces are usually prepared for them. Ziti is suitable for salads and casseroles. Cavatappi (corkscrew)

These spirals are often included in salads because of their picturesqueness. As a stand-alone dish, they are accompanied by both simple and complex sauces. Campanelle - Campanelle

Either bells, or maybe flowers... but beautiful. They are prepared with thick sauces, with cheese or meat. They greatly enhance the appearance of salads and soups. Cannelloni - Cannelloni

Large tubes with a large hole that are easy to stuff. Stuffed with meat, vegetables, cheese. The cannelloni are filled with filling, topped with a generous portion of Bechamel or tomato sauce and baked in the oven. Name Cappelletti

These - translated as “little hats” - are produced both with and without fillings. They are boiled in broth, after which they can be served with a sauce of your choice or - easiest way - sprinkled with grated cheese. Capellini - Capellini

Capellino - hair. This paste is round in cross-section, long and very thin - less than 1 mm. She requires gentle and light sauces. An even thinner paste is called “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 allow thin sauce to easily penetrate into them, soaking the pasta and giving it a wonderful taste. Manicotti - Manicotti

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

These are dumplings, which in their homeland are served as the first course. The dough for them can include semolina, cheeses, spinach, potatoes, there are even dumplings of their crumbs. The classic serving of gnocchi is tomato sauce, cheese, butter, previously melted. Smaller dumplings are called gnocchetti. Orecchiette - Orecchiette

These “ears” (in translation) are indeed similar in shape to small - less than 20 mm - ears.
Many different dishes are prepared with them, boiled in soups and salads. Orzo - Orzo

At first, orzo can be mistaken for rice - the shape and size are almost the same. One of the few types of pasta that is prepared as a side dish. Also good in soups and salads. Pappardelle

Interestingly, “pappare” means “to devour.” Pappardelle is a long rolled noodle that is wider than fettuccine noodles. Good with rich, thick sauces, as well as baked. Colored pasta - Pasta colorata

This designation is not just one paste, but all those that are produced in color. Moreover, the dyes are only natural, mainly vegetable juices. For the cooking method, what is actually important is not the color of the paste, but what shape it is. Pastina

Indeed, beads (as the translation sounds in Russian) are perhaps the smallest of the pastes. Like other small ones, pastina is most suitable for making salads and soups. Penne - Penne

Penna is a pen in translation, and, of course, the name was given to it because of the similarity of its shape to a writing pen. Quite large tubes up to 40 mm and up to 10 mm wide, which can be conveniently boiled, seasoned with a delicious hot sauce, or used as an ingredient in a salad or even a casserole. Here, as in many countries, it is among our favorite pastas. Pechutelli - Perciatelli

Another type of long pasta, which at first glance can be mistaken for spaghetti, but it is thicker and just as hollow inside. Therefore, the same cooking methods are usually used for them. Pairs perfectly with any meat sauce. Ravioli

An analogue of our dumplings, with the differences that the filling for them is prepared, and not raw, like our meat, and they can also be dessert, that is, sweet. The shape of ravioli can be different, but usually with a figuratively cut edge. They can be boiled, baked, fried. The sauce is preferably simple, tomato, and almost always basil. Radiatori (Radiators)

The shape helps the pasta hold a thick sauce, and creamy sauces are usually prepared with it. It is also often baked, placed in salads, which it decorates, as well as soups. Rigatoni - Rigatoni

Corrugated, thick short tubes of rigatoni with spacious holes are designed to be served with a thick sauce, they are convenient to bake and use in salads. Rotelli (Ruote)

Rotelli - that is, wheels. They require thick sauces - fish, meat, vegetables. The wheels look great in any salad, suitable for goulash and soups. Rotini

Real springs. Once upon a time, Italian housewives made them by wrapping a thin rope of dough around a knitting needle. Rotini looks great in a salad, and the pasta sauce is always very thick, containing meat and vegetables in tangible pieces. Rocchetti

In translation - coils. They are short, used in stews and salads, and need thick sauces. Spaghetti

Spaghetto in Italian is a thin twine, a rope, so the name is right on point. Why exactly this pasta has become perhaps the most famous and frequently purchased is a mystery. Served with any of a variety of tomato sauces, you can also make casseroles with it. No pasta can compare with the number of recipes with it. Name Stellini

Small stars, good in light soups and also in salads. Tagliatelle

Ribbon pasta differs from the similar fettuccine in its smaller width. It has a very porous structure, which requires

In this article:

Pasta can differ from each other not only in appearance, but also in variety - more precisely, in 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 of long pasta is 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 lasagna– large sheets for preparing 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 a 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. Special pasta is being developed for the dietary nutrition of 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 the body’s defenses and improve the general condition of 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 with a variety of fillings (meat and vegetables) are also popular. 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-term storage pasta is quite common, when the finished product is 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 healthiest dish and were not recommended for the category of people who followed a diet. Today they rightfully have the honorable status of a healthy product, largely due to the fashion for Italian dishes. Sales volumes of pasta increase significantly during periods 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, because a high level of absorption of essential nutrients (proteins and carbohydrates) by the body gives 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 nutrients 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.

So, before us she is the true queen of Italian cuisine!

Italy and pasta are practically synonymous. We say one thing, we mean another. There is probably no other concept so inextricably linked with this country. Pasta - how much this word contains for the Italian heart! In this article I tried to collect all the information about this amazing gastronomic and cultural phenomenon. Where did it come from, what types are there, how to choose the right one, how to cook it, how to eat it. In general, everything, everything, everything!

From this article you will learn:

History of pasta

There is a legend according to which the most important dish of Italian cuisine was actually invented... in China. More than 4,000 years ago, the first noodles appeared in China. It is said that allegedly in the 13th century, the famous traveler Marco Polo went east and brought with him a recipe for a new amazing dish to the Apennines. This is how pasta appeared in Italy: each region (at that time they were still independent states) over time invented its own forms of pasta.

In fact, this legend was invented in 1938 by the American magazine Macaroni Journal (published by the Association of American Industrialists with the goal of introducing pasta into the American diet). This cute story was invented to make the pasta seem more “international”, and thus lobby for the cultivation of durum wheat in America. In 1938 in Hollywood there was even a film on this topic, “ The Adventures of Marco Polo", telling this romanticized story.

How did it really happen?
The story about Marco Polo was later refuted by many historians and scientists.
Scholars now agree that the concept of pasta was invented simultaneously and independently in both the West and the East. The word “pasta” itself comes from Latin, and literally means “kneaded dough.”

In Etruscan burials in the territory of modern Lazio and Tuscany, dating from the 10th-6th centuries. BC. tools for making pasta were found. There are also numerous references to the consumption of sheets of dried dough (laganum) in Magna Graecia. Mention of pasta in Italy is also found in the works of the Greek poet Aristophanes, the Arab geographer Muhammad al-Idrisi, the philosopher Jacopone di Todi and others. These records date back much earlier than 1295, when Marco Polo returned from his journey to China, confirming the invention and consumption of pasta centuries before Marco Polo was born.

During the Renaissance, rich Florentines ate pasta with sugar and expensive spices, while the poor had to make do with pasta with garlic, cheese, vegetables, or no spices at all. At that time, pasta was only homemade, fresh.

In the 13th century, dry pasta first appeared in Italy. People have figured out that if you dry fresh pasta in the sun, it can be stored much longer, and its taste practically does not change as a result. Soon factories producing dry pasta (pasta asciutta) sprang up all over the country.

What is Italian pasta made from?

The paste is made from two ingredients: flour and water.
The quality of the final product depends on their initial quality and production method. In Italy, the law allows the production and sale of pasta only from durum wheat (“semola di grano duro”).

Probably each of us remembers Soviet gray pasta, which became loose and sticky when cooked. Why were they so tasteless? Here's why: they were made from low-grade flour, which is characterized by a high starch content and a high glycemic index. There is nothing useful about them.

Today, similar products are also sold in Russia; they are labeled “category B” or “category B” on their packaging. Don’t buy them; if you really want to support the domestic manufacturer, buy “category A”.

How to choose the right pasta

1. Manufacturer's warranty. The products of these brands are time-tested and respected in Italy. Well-known brands producing high-quality Italian pasta: De Cecco, Baronìa, Rummo, Liguori, Garofalo, Voiello. The most popular brand of pasta abroad is Barilla, this is also a good pasta, they also eat it in Italy.
2. Nutritional table on package: protein content per 100 g. product must equal or exceed 10.50%.
3. Manufacturer country. The birthplace of quality pasta is Italy, and therefore the best pasta is Italian. Read the label carefully - recently, enterprising Russian manufacturers have been printing inscriptions in Italian on the packaging of their pasta in order to confuse the gullible buyer. Please note whether the pasta is actually produced in Italy (prodotto in Italia) or in some Moscow region.
4. What is it made of?. The pasta must be made from durum wheat, “semola di grano duro”.
5. What it looks and feels like. High-quality paste has a rough surface. It depends on what material the matrix is ​​made of, through which the paste is pressed to give it shape. The rough texture is obtained in production by pressing through a matrix made of bronze (trafilatura al bronzo). This “bronze” paste has a porous surface, which allows it to cook more evenly and absorb the sauce better. An alternative to a bronze matrix is ​​Teflon, which is used in most industrial paste production plants. However, the paste made using a Teflon matrix is ​​smooth to the touch, and due to this its quality is reduced.

Making paste - pressing through a bronze matrix

Dry, fresh pasta, egg pasta

When you go to an Italian supermarket, you see a strange thing: on one side there is a whole rack of regular dry pasta (like ours, only the choice is 100 times larger), and on the other side, in the refrigerator, there is also pasta! Why is it packaged differently and in the refrigerator?

This is fresh pasta. What is its difference from the usual dry one we are used to? Let's figure it out. There are two ways to make paste. The first method involves drying it at a low temperature, so it becomes dry and hard.

Classic dry paste

Fresh pasta is not dried, but is packaged immediately after production. This paste has a much shorter shelf life; an open package of fresh pasta must be consumed within 2-3 days. Fresh pasta is more expensive, but it's worth it! The cooking time for fresh pasta is shorter than dry pasta (usually 3 minutes), it is much more tender and has a different taste.

But fresh pasta - pasta fresca

Now about the egg pasta. Everything is simple here: it’s the same as regular pasta, only to prepare it, eggs are mixed into the dough instead of water. Egg paste can be either dry or fresh; it is distinguished by its rich yellow color and special taste.

This is egg paste - it is easily recognized by its rich yellow color

Homemade pasta

Can you make pasta at home? And how! Italian traditionalist housewives still make pasta at home on holidays, despite the sea of ​​industrial pasta in stores. Of course, homemade pasta, like everything made with your own hands at home, tastes better.

In stores in Italy you can also find so-called homemade pasta. It will say "artigianale". This paste is produced manually or as close to manually as possible, and accordingly costs more. On the packaging of such a paste you will most likely read about the traditional recipe, bronze matrix and slow drying at low temperature.

To make pasta at home, it is convenient to use a so-called pasta machine to roll the dough into thin sheets.

Pasta sheet rolling machine
Homemade tagliatelle pasta

Types of Italian pasta

If you are going on holiday to Italy, it is important to know the names of the different types of pasta (at least the most basic ones). The reason is very simple: “pasta” is never written on a restaurant menu, but its type is indicated directly. For example "spaghetti alla carbonara".

Let's see how many of these varieties you know:

Long paste

• Bavette - similar to flattened spaghetti - comes from Liguria.
• Capellini - a name originally from the north of Central Italy, translated from Italian as “hairs”, “fine hair” (1.2 mm - 1.4 mm). It is also sometimes called: “Angel Hair” (Capelli d’angelo) or “Venus Hair” (Capelvenere).
• Vermicelli (Vermicelli) - long, round and quite thin (1.4 mm - 1.8 mm).
• Spaghetti is 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 - are somewhere between spaghetti and bavette.
• Bucatini is our classic pasta with a hole.
• 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 - thin flat strips of dough about 7 mm wide.
• 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 “Reginetta” (literally translated as princess) or “Mafaldina” in her honor.
• Linguine - long, thin strips of noodles.
• Pappardelle - flat ribbons of noodles 13 mm wide, native to Tuscany.

Short pasta

• Fusilli is native to 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 - considered the younger sisters of 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 - 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. 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.
• Tortiglioni is one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they get their name - “tortiglione” - upward spiral grooves that remain after processing on a lathe.
• Maccheroni - small thin tubes, slightly bent.
• Cellentani - spiral-shaped tubes.

Baking paste

• 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 - Rectangular baking sheets. Lasagne 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.

Fine paste for soups

• Anelli - miniature rings for soups.
• Stelline - stars.
• Orecchiette - small items in the shape of ears.
• Filini - thin short threads.

Figured paste

• Farfalle - butterflies or bows.
• Farfallette or Farfallini are smaller butterflies.
• Conchiglie - items in the form of shells; suitable for filling with filling. There are smooth (lisce) and grooved (rigate).
• Concigliette are smaller shells.
• Conchiglioni - conchiglioni (large shells).
• Gemelli (Genelli) - Twins are thin spirals or strands with hollow ends.
• Caserecce - horns.
• Campanelle - bells with a wavy edge.
• Gnocchi is a figured shell.
• “letters” and other figured pasta (“houses”, “animals”, etc.).

Stuffed pasta

• Ravioli - squares of sheet pasta with filling.
• Agnolotti - rectangular and crescent-shaped envelopes with traditional meat filling.
• Cappelletti - small stuffed products in the shape of a hat.
• Tortellini - smaller ravioli, filled
• Cannelloni are large tubes designed for stuffing and baking.

Pasta recipes

On the blog pages I have already published the most popular Italian pasta recipes. Here they are:

Some people think that in Italy they eat pasta 3 times a day. This is not true, but Italians do eat pasta quite often: usually several times a week. According to statistics, the average Italian eats about 30 kg of pasta per year. Typically, pasta is made as a first course for lunch.

In Italy, only pasta made from durum wheat is sold, this is the answer to the question “why do Italians eat pasta and not get fat?” Our Soviet pasta made from soft wheat varieties is precisely to blame for the emergence of the myth that “pasta spoils your waistline.” The famous actress Sophia Loren admits that she eats pasta every day, and it does not affect her figure at all.


Here you go!

Pasta has become firmly entwined with the culture as a whole and appears in many famous Italian films, for example, an excerpt from the film “Miseria e nobiltà” (Poverty and Nobility) starring the Neapolitan comedian Totò:

Pasta is an excellent souvenir that you can bring with you from Italy.


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Pasta and pasta

The term "pasta", used to this day in the post-Soviet space to denote pasta ("pasta"), comes from the type of pasta " maccheroni" - a short tubular paste, this was probably the first type of it that spread throughout the Russian Empire.

In Italy, the term "maccheroni" is historically associated with the common people, because this pasta was eaten by the lowest strata of the population, especially in the south. In particular, because of this, you can find it used to designate a narrow-minded person, a fool: if they tell you “Sei un maccherone!” you can safely be offended.

The term “pasta” exists not only in Russian, but also in many others: Maccaroni, Pastar, Spaghettifresser, Makaronu, Kabinti, Spaghettix, Espaguetis. It appeared, in particular, after a wave of mass emigration from Italy in the 19th and 20th centuries. The word “pasta” (often with a negative connotation) is used to describe Italians for their love of pasta.

In addition, the word " maccheronico"("pasta") in modern Italian means something highly mangled, simplified and adapted. For example, when in Italy someone speaks “inglese maccheronico” (pasta English), it means that this person speaks English poorly, Italianizing foreign words (a striking example is Matteo Renzi, at whom the whole country laughs during his foreign performances) .

In 1968, the song “I Love Pasta” appeared in the Soviet Union. The Russian text was written by Yuli Kim to the tune of Nino Rota’s song “Viva la pappa col pomodoro”. The song gained popularity when performed by Emil Horovets. Later, the song was forgotten until it was performed on New Year’s Eve 1997 in the film “Old Songs about the Main Thing” performed by Andrei Makarevich.

Below are two videos for comparison, the song performed by Makarevich, and below the original Italian version performed by Rita Pavone.

Alternative types of pasta

In recent years, in Italy, in the wake of widespread concern for healthy eating, alternative types of pasta have appeared. In particular, whole grain pasta (integrale). It has a dark brown color and a higher fiber content than regular pasta and a slightly lower carbohydrate content. This paste is often positioned as dietary.



In addition, gluten-free pasta has appeared, it is intended for people suffering from celiac disease (gluten enteropathy). Gluten-free pasta is made from corn and rice flour.

There is oat and quinoa pasta. These types of pasta can be consumed by people who are allergic or intolerant to wheat. Also, supermarkets are now inundated with products made from kamut, a registered trademark for the so-called “ancient” wheat, which supposedly has better nutritional properties than regular wheat.

Friends, that's all about pasta!

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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 pecorino Romano cheese made from sheep's milk. In our area, meat products can be replaced with fatty 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 the 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.

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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 of tomatoes in their 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 in another frying pan and fry until golden brown. 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 the classic version, the pasta is mixed only with the most delicate creamy sauce, which is prepared from only 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 the 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 the chicken breasts in the pan, 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.

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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 the 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.

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Choose any mushrooms of your choice: 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 the olive oil in a frying pan and add the chopped ones. 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 the butter, 2 tablespoons of lemon juice and the zest of a whole lemon. Stir, place on a plate and sprinkle with cheese and chopped parsley.

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Pasta primavera is great to make in the summer with fresh, seasonal vegetables you can find 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 the prepared pasta, halved tomatoes and chopped basil.

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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.

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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 with a 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.