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All types of pasta. Types of Italian pasta. Types of Italian noodles

From mung beans and other grains.

Typically, pasta is produced by the food industry and stored dry. They are boiled before use. Sometimes other ingredients are added to the dough during their production, for example: dyes (tomato paste, spinach, beets, pigment released from cuttlefish (cuttlefish ink) and others), eggs, herbs.

Often the term “pasta” refers only to dried dough products - semi-finished products. However, some dough products, which are then boiled in boiling water, 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 pasta.

In Italian, pasta and some other flour products are called paste(Italian Pasta, apparently from the Late Latin Latin pasta - “dough”) - a homogeneous mushy mass, but in Russian this word has a different meaning.

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 grade (depending on the type of flour):

group A: made from durum wheat flour (durum) of the highest, first and second grade.
group B: made from soft glassy wheat flour of the highest and first grade.
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 varieties. 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 be considered undercooked).

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.

Groups of pasta by shape

By form Pasta products are divided into six groups:

Long pasta

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, rounded 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” (literally translated as the princess) or “Mafaldina” 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

Fusilli - fusilli- originally 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 Fusilli's younger sisters. 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.
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. 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.

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.

Figured pasta

Farfalle - farfalle- butterflies.
Farfallette or Farfallini- smaller butterflies.
Conchiglie - conchiglie - Shells- products in the form of shells; suitable for filling with filling. There are smooth (lisce) 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.

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.

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

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

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

Spaghetti carbonara

Ingredients:

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

Preparation:

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

Baked pasta with fried vegetables

Ingredients:

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

Preparation:

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

Pasta with creamy pesto sauce

Ingredients:

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

Preparation:

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

Penne rigate with pork tenderloin

Ingredients:

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

Preparation:

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

Carbonara with zucchini and meatballs

Ingredients:

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

Preparation:

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

Pasta with shrimp and wine-tomato sauce

Ingredients:

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

Preparation:

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

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

Pasta Bolognese

Ingredients:

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

Preparation:

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

Ditalini with green pea sauce

Ingredients:

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

Preparation:

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

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

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 and some other flour products products are called paste(Italian Pasta), apparently from the late. lat. pasta “dough” (possibly goes back to the Greek παστη “flour gravy”) - a homogeneous mushy mass, but in Russian this word has a different meaning.
In the cuisine of the Slavic peoples, there are several flour dishes reminiscent of the Italian “dough”: noodles, lazanka, dumplings, strapachki, dumplings.

Classification of pasta

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

By degree of 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 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 different types of pasta 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:

Long pasta
Short pasta
Pasta for baking
Dough with filling th