nutritionist, clinical psychologist-dietitian

A serving of pasta for a girl is about 60 grams in dry form, for a man - 85 grams. Most often, pasta is made from wheat flour, but there are pasta made from rice, buckwheat, chickpea flour and other legume flour. Since pasta is made from a specific type of flour, it contains similar - only in smaller quantities - vitamins and minerals of the grain from which the flour is made. Most often these are vitamins B, E, microelements such as iron, phosphorus, manganese, potassium. Pasta should not be eaten with bread - it turns out that you are eating two different types of flour processing, thereby increasing your daily calorie intake.

Pasta is divided into groups - A, B, C, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose group A pasta - they are made from durum wheat flour, they retain more fiber and contain less starch. This is important for people suffering from type 1 and type 2 diabetes - wholemeal pasta has lower . People with age should choose pasta made from buckwheat and rice flour.

The color of the paste may vary depending on the dyes in the dough. Pasta comes in green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Pasta is a good side dish for meat, fish, poultry, and cheese. Pay attention to the cooking time indicated on the package: the longer it is, the healthier the pasta is. It is better to cook pasta until al dente, that is, undercook. This way the body will take longer to digest them, and you will remain full. Remember: people gain weight not from pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.

Types of Italian pasta (pasta) and their purpose

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

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

Based on readiness, there are 3 types of pasta:

Dry pasta - pasta made from durum flour and water

Fresh pasta – pasta made from soft flour and eggs

Full pasta - pasta filled with filling, sauce

Based on shape and size, the paste is divided into:

Long pasta (bukatani, spaghetti, mafalde)

Short pasta (maceroni, fusilli, penne)

Fine pasta (ditalini, campanelle)

Figured pasta (gemelli, radiatore, farfalle)

Filled pasta (cannellone, ravioli)

And now, for clarity and better memorization, let’s look at all this in pictures.

And one more more detailed classification of pasta.

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

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

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

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

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

Real pasta should not stick together or become soft when cooked. Therefore, pay attention to the packaging: it always indicates which varieties of wheat the product is made from. In addition, the packaging of high-quality pasta should not contain traces of flour or crumbs. In many European countries (and especially in Italy) there are strict standards regarding what kind of final product can bear the proud title of “pasta”.

Almost all types of pasta are prepared from wheat flour and water. Sometimes eggs are also added (in Italian these types of pasta are called “pasta all’uovo”). There is a colored paste to which spinach, tomatoes or sepia (cuttlefish ink) have been added during preparation; in the latter case, an exotic “black paste” is obtained. Freshly prepared pasta (“pasta fresca”), as you might guess, is considered the most delicious - it can be purchased in specialized stores. It is its composition that usually includes eggs. It is assumed that fresh (“raw”) pasta will be put into use immediately. Regular stores usually sell dry pasta (“pasta asciutta” or “pasta secca”), intended for long-term storage. This paste is usually produced in factories using special machines. However, in many restaurants (and also in many Italian families) it is made by hand. Difference? It’s like between homemade and store-bought dumplings!
The secrets to making delicious pasta are simple:

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

2) be sure to use the finished product with some suitable sauce (Bolognese, pesto, “quattro formaggi” (“four cheeses”), alfredo, carbonara, etc.), and not with roast, cutlet or, God forbid, topping ketchup or mayonnaise.
Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should match the pasta, but there are no special rules here. The most general rule is that the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the corrugated surface of some types of pasta (usually tubular) makes it possible to better hold the sauce, and small pieces of meat and vegetables fit into the holes. Some sauces will be listed below; You will find many recipes for pasta sauces on our website “Chef Laban”. The main thing is to remember that they are quite simple to prepare, and they are a lot of pleasure! And if you're too lazy to spend 15 minutes on the sauce, at least season the pasta with butter and sprinkle with grated Parmesan.

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

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

Long pasta (pasta lunga)

Spaghetti (“spaghetti”) is perhaps the most famous type of pasta, which, together with pizza, is a kind of calling card of Italian cuisine. The name comes from the Italian “spago” - “twine, twine”. These are long, round in cross-section and thin products, approximately 15-30 cm long. Some people like them completely boiled and soft, others like them “al dente”. Among the most famous dishes are Spaghetti Napoli (Naples spaghetti) with tomato sauce, Spaghetti Bolognese (Bolognese spaghetti) with tomato sauce and minced meat, Spaghetti Aglio e Olio - with hot olive oil and lightly fried garlic, Spaghetti alla Carbonara. Thin spaghetti is called spaghettini and needs to be cooked an average of two minutes less. Spaghettoni (thick spaghetti), on the other hand, takes longer to cook. Interestingly, in some places (for example, in some parts of the USA) it is customary to eat spaghetti with a fork and spoon; however, the Italians themselves are quite controlled with one fork. And one more interesting fact: on April 1, 1957, British BBC television fooled viewers with a story about spaghetti growing on trees. By the way, an entire movie genre was even named after spaghetti.

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

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

Bucatini (“bucatini”, from “bucato” - “holey”) is a spaghetti-like tubular pasta with a small hole in the center running along the entire length, a kind of straw. They look like they've pierced the spaghetti with a needle.

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

Capellini (“Capellini”) is a long, round and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian “capellino” - “hair”. An even more subtle version of capellini bears the poetic name “capelli d’angelo” - “hair of angels”. Typically used with light, delicate sauces.

Fettuccine (“fettuccine”, literally “ribbons”) is a flat and fairly thick noodle about a centimeter wide and about 5 mm thick. Previously, it was made by hand, cutting sheets of dough. Many simple sauces based on cream, butter and/or cheese are suitable for fettuccine. In Italy they are often served with a cheese and nut sauce. In the USA, a very popular dish is “fettuccine alfredo” - fettuccine with Parmesan, butter and cream, named after the Italian restaurateur who invented this sauce; in Italy it is usually called "fettuccine al burro".

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

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

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

Short pasta (pasta corta)

Penne (“penne”) is a popular cylindrical pasta in the form of tubes with a diameter of up to 10 mm and a length of up to 40 mm, with oblique cuts along the edges. The name comes from the Italian “penna” - “feather”. Typically, penne is cooked until al dente and then served with sauces (such as pesto). Penne is also often added to salads and casseroles. A small, smooth, tubular pasta similar to penne without an oblique cut is called ziti.

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

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

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

Campanelle (“Campanelle”) is a curly paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat). Sometimes they are called "gigli" ("lilies").

Conchiglie (“conchiglie”) are shells familiar to all of us. Thanks to their shape, they also hold sauce well. Large conchiglia (“conchiglioni”) are usually filled with filling.

Gemelli (“gemelli”, literally “twins”) are thin products twisted into a spiral, looking like two strands twisted together.

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

Orecchiette (“orecchiete”, “ears”) are small dome-shaped products that resemble small ears. They are often seasoned with all kinds of soups.

Rotelle (“rotelle”, “wheels”, also known as “ruote”) – a paste in the form of wheels with spokes. Excellent for meat, fish and vegetable sauces, as solid pieces “cling” to the knitting needles.

Anellini (“anellini”) are miniature rings that are usually added to soups and salads.

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

In addition to the above-mentioned varieties of short pasta, there is also very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which are put in soups or salads, “alphabet” pasta for small children, etc. Let's not forget about gnocchi - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. This is a cheap and very filling meal. In Tuscany, the so-called strozzapreti (“priest stranglers”) are popular - gnocchi with spinach and ricotta. According to legend, a certain priest choked and died from eating this dish too quickly. It is interesting that in some countries of Latin America, where Italian cuisine is quite popular, there is an old tradition of calling the 29th day of each month “gnocchi day” - you had to live another whole day before getting paid, and workers and employees often had no money left for anything. what, other than this unassuming dish.

Stuffed pasta

Some well-known types of pasta are not used independently, but as a kind of dough for filling. This pasta is called pasta piena.

Lasagne or lasagna (“lasagna”) is a special flat pasta. Quite large thin and flat plates are used to prepare the “multi-story” dish of the same name in a variety of variations. Bechamel sauce, meat filling and Parmesan cheese are widely used. Unlike most other types of pasta, lasagna is cooked in the oven (called pasta al forno).

A variation of lasagne is Lasagne verde ("green lasagna"), made from dough with added spinach. Interestingly, in Polish and Belarusian cuisines there is still a similar dish called “lazanka”. It is said to have originated in the 16th century, when Bona Sforza, the wife of King Sigismund, brought Italian recipes to Poland. A narrower version of lasagna is called lasagnette.

Ravioli (“ravioli”) are a kind of small Italian dumplings with a variety of fillings (meat, fish, cheese, vegetables and even chocolate) between two layers of thin dough. These “envelopes” are square, rectangular, round or crescent shaped (“mezzalune”). A circle or square of dough with filling is folded in half and the ends are sealed. Then the ravioli is boiled in salted water. Semicircular ravioli made from thin dough (usually filled with meat) are often called agnolotti (“agnolotti”, “priest hats”) in Piedmont. Ravioli and agnolotti are usually served with simple tomato- and basil-based sauces so that the sauce does not overpower the flavor of the filling. Their main difference from the dumplings we are used to is that practically no raw ingredients are used as filling.

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

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

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

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

To classify pasta, there are standards 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 lasagne– 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 an 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.

Other ingredients are added, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.

Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry dough, but also from freshly prepared dough (for example: noodles, gnocchi, bishbarmak). There is no exact, unambiguous and generally accepted classification of dough products.

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

Classification of pasta

Classification of Italian pasta 3

The raw materials used influence, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and into the highest, first and second grades (depending on the type of flour):

• group A: made from durum wheat flour (durum) of the highest, first and second grades.
• group B: made from soft glassy wheat flour of the highest and first grades.
• group B: made from premium and first grade wheat baking flour.

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

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

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

By degree readiness pasta may vary depending on its type and local traditions. In Italy, the standard is to cook to al dente (“to the tooth”, that is, the very middle of the product remains slightly undercooked and hard. In some countries, including Russia, products prepared in this way may seem half-baked).

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

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

The ending in the title indicates product size:

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

By form Pasta products are divided into five groups:

Long pasta

Classification of Italian pasta 4

• Bavette(Italian Bavette) - similar to flattened spaghetti - originally from Liguria.
• Capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as “hairs”, “thin hair” (1.2 mm - 1.4 mm). It is also sometimes called: “Angel Hair” (Capelli d’angelo) or “Venus Hair” (Capelvenere).
• Vermicelli(Italian "Vermicelli; from Italian verme - worm) - long, 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

Classification of Italian pasta 5

• 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. Thanks to its shape, Pipe Rigate goes well with a wide variety of sauces, which are perfectly held on the ribbed surface and inside, so that directly in contact with the palate, the taste of all ingredients can be revealed. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple but flavorful sauces. A particularly delightful result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces such as mushroom, sausage and hot red pepper sauce.
• Tortiglioni - tortiglioni- one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they got their name - “tortiglione” - upward spiral grooves that remain after processing on a lathe.
• Maccheroni - Maccheroni- small thin tubes, slightly bent.
• Cellentani - Cellentani- spiral tubes.

Pasta for baking

• Cannelloni - cannelloni- tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they were prepared from dough mixed with water from ground grains and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled into a tube and then boiled.
• Lasagne - lasagna- Rectangular baking sheets. Lasagna sheets are alternated with the filling and baked in the oven for about 20 minutes. Unlike other types of dough, it does not need to be boiled first.

Small pasta for soups

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

Figured pasta

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

Classification of Italian pasta 7

Dough with filling

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

Usage

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

Nutritional and energy value

In accordance with Russian standards, 100 g of pasta (uncooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g fat, from 64.5 to 71.5 g carbohydrates. Energy value - from 327 to 351 kcal.

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

Pasta dishes

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

Information sources

• Pasta- article from the Great Soviet Encyclopedia.

Pasta in art

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

Notes

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

Pasta is a semi-finished culinary product made from flour and water, sometimes with the addition of protein fortifiers or flavorings.

There are indications in the literature that products resembling noodles have been made by the peoples of Asia since ancient times. In the Middle Ages, Neapolitan merchants brought pasta from Asia to Italy, from where it spread to Western Europe. Factory production of pasta arose at the beginning of the 18th century. in southern Europe - in Italy and France.

a - long tubular; b - short-cut; in - horns and feathers (smooth and grooved); d - thread-like products (vermicelli).

The first Italian pasta factory with a horse-powered mechanical press appeared only in the 60s of the 19th century. Somewhat later, pasta factories in France and Germany began to be mechanized. The first small pasta factory in Russia was registered in Odessa in 1797.

On the eve of the First World War, there were 39 factories in Russia with an annual production of about 30 thousand tons of pasta. By the 1930s, the production of pasta doubled the level of 1913. In general, during the years of Soviet power, the pre-revolutionary level of pasta production was exceeded 45 times.

The current trend in the development of the pasta industry is characterized by a high degree of concentration
production, comprehensive mechanization of processes based on the introduction of continuously operating production lines with automatic control and regulation of technological modes and improvement of product quality.

The type of pasta is determined by the type of flour and additives used. The standard provides for the production of premium pasta

grade - from premium flour (grains) without the addition of egg products and grade I - from grade I flour (semi-grains).

Depending on the flavoring or enriching additives used, the name of the type of pasta is added to the name of the flavoring additive or fortifier, for example, superior egg, first carrot, etc.

The range of pasta products is very diverse. There are dozens of names of pasta products known in the USSR.

The entire range of pasta products is divided by GOST into four types:

the first type is tubular products;

the second type is thread-like products (noodle type);

the third type is ribbon products (noodle type);

the fourth type is figured products.

Each type of pasta is divided into types (Fig. 1-5).