Italy pasta vermicelli sauce in one word. Types of pasta in Italian cuisine

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough on wheat flour, and it comes in a variety of shapes, sizes, colors and names. The most daring experts say that there are more than 600 types of pasta in the world.

In any case, it would be simply impossible to describe all its varieties in one article, so we decided to narrow down the list to the 25 most important and popular ones that you may not have heard about. Warning: Have a bite to eat before viewing this post - these photos will probably make your stomach beg plaintively for food.

1. Manicotti.

These are very large tubes, usually corrugated, which are stuffed by the various fillings(seafood, meat, vegetables), and then baked, poured over with traditional Italian white bechamel sauce and sprinkled with grated parmesan. Despite big size Manicotti is a fairly easy (and delicious) dish.

2. Bucatini.

Bucatini - thick pasta in the form of spaghetti with a hole in the center. These tubes, 25-30 cm long, are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.

3. Tagliatelle.

Tagliatelle are long flat ribbons made from eggs. They have a porous and rough texture, making them ideal for beef, veal, pork or rabbit Italian sausages. Another popular version of tagliatelle is served with truffles, olives and vegetables.

4. Ravioli.

Traditionally, they are cooked at home. This is a kind of dumplings. Usually they have a square shape, although there are also round and semicircular ones. The type of filling varies by region. In Rome, for example, ravioli is stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia, they are stuffed with ricotta and grated lemon peel.

5. Gemelli.

Translated from Italian, this name means "twins". It is a twisted pasta usually served with light sauces(for example, pesto) that remain on the spirals. Gemelli are sometimes referred to as "unicorn horns". This perfect choice for salad or various types tomato sauces.

6. Farfalle.

Farfalle is translated from Italian as "butterflies", and this is one of the most popular types pastes. They can be different sizes, but always have a clear butterfly shape. Although almost all sauces are suitable for them, it is best to serve farfalle with cream and tomato. Farfalle are very different - regular, tomato, with spinach. Usually different varieties sold together in one package, reminiscent of the color of the national flag of Italy.

7. Fettuccine.

This name translates as "little ribbons". These are flat, thick noodles made from eggs and flour. They are similar to tagliatelle, but slightly wider. Especially popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is "Fettuccini Alfredo", which consists of fettuccine, parmesan and butter.

This type of pressed paste, with six "petals" surrounding the center, resembles a flower. Often used with salads, but also great with meat, fish or tomato-based sauces.

9. Cannelloni.

It translates as "big reed". This is a cylindrical type of pasta that is usually served baked with stuffing and drizzled with sauce. Popular toppings include spinach and ricotta or minced beef. Usually, tomato sauce (bottom) and bechamel (top) are used with this pasta.

10. Ditalini.

Ditalini resemble very short pasta in the form of small tubes. This type of pasta is typical of Sicilian cuisine. They are usually one of the main ingredients in salads due to their small size, but they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.

11. Rotini.

Do not confuse them with the very similar looking fusilli. Rotini is a type of pasta shaped like a spiral or a corkscrew if you like. Due to their unique structure, rotini add more aroma and flavor to the dish by absorbing more sauce. They are often served with pesto, carbonara, or tomato-based sauces.

12. Linguine.

These are long, flat noodles, wider than spaghetti and about the same size as fettuccine. They first appeared in Genoa and are served with pesto or seafood. Typically, linguines are available in both white flour and whole grain varieties.

13. Conchile.

They are usually referred to simply as "shells" due to their characteristic shape. Especially popular in Britain. This type of pasta can be the most different colors- for their coloring, natural dyes are used, such as tomato extract, squid ink or spinach extract.

14. Radiators.

Radiatori are small short pastas named after radiators. This unusual shape should maximize surface area for better adhesion. This shape is what makes pasta great for thick sauces, but it can also be found in casseroles, salads, and soups.

It is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick, flat sheet, cut into strips, and then rolled by hand into tiny long cylinders, slightly thinner than a regular pencil. Pichi is served with a variety of dishes, including garlic- tomato sauce, mushroom sauce, stew and various types meat.

16. Garganelli.

This is a type of pasta egg-based, which is famous for the fact that it takes a very long time to cook. Garganelli rolled up in the form of tubes, reminiscent of foam. This type of pasta is typical of Bolognese cuisine and is also often served with duck stew.

17. Vermicelli.

In translation, the word "vermicelli" means "little worms." This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although it is one of the most traditional types Italian pasta, some Asian countries have their own variations of this dish from rice flour. Vermicelli goes well with seafood.

18. Cavatappi.

Cavatappi - wrapped spiral tubes that resemble twisted pasta. It's the perfect choice for a cold salad and goes well with both light and heavy sauces.

19. Tortellini.

Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with a filling inside. Usually they are filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.

20. Pappardelle.

These are large and very wide pasta. When raw, they are 2-3 cm wide and may have grooved edges. Pappardelle comes from the Tuscany region and goes well with tomato and meat sauces, and they are also served with mushrooms, parmesan or stew.

21. Fusilli Bukati.

As the name implies, this pasta is a mixture of fusilli and bucatini pasta. From the fusilli, she got her characteristic spiral shape, and from the bucatini - the length and hollow center. Suitable for almost all types of sauces.

22. Lasagne.

Of course, you know lasagna - one of the most popular types of pasta in the whole world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms - layered on top of another with various ingredients in between (as in regular lasagne) or simply laid out on a plate with other ingredients.

23. Strignozzi.

It translates as "shoe laces." It is a long thin spaghetti-like pasta typical of the Italian region of Umbria. The pasta is handmade and usually served with black truffles, meat stew, mushroom or tomato sauce, etc.

24. Risoni.

Also known as risi. Reminiscent of rice in both shape and size. Due to its small size, it is usually served in mugs, but also goes well with salads and stews. It comes in a wide variety of flavors and colors, such as spinach, peppers and dried tomatoes.

25. Packery.

This type of pasta comes from Campania and Calabria. Pakkeri - very large tubules. Usually smooth, but there is also a grooved variant called paccheri millerige. This type of pasta can be served with bolognese and other sauces or thanks to their large size, stuff with cheese, seafood or meat and bake.

Sauce or a dish of both? We will try to answer this question in this article. We will tell you about the origin of pasta and its triumphant march around the world after the discovery of America and the invention of the spaghetti machine. The very word "paste" is familiar to Russian people. But the most common refinement to the term immediately comes to mind: dental. The dictionary gives us the definition of "paste". This is the name of a homogeneous mushy mass of a rather dense consistency, in which the content of solids, ground into powder, exceeds twenty percent. This characteristic is met by toothpaste and tomato paste. But this is not a pasta that has a similar etymology, but nothing more. The term, which later began to denote a flour dish with sauce, appeared in the Renaissance, when Greek chefs prepared for Italian patricians. And the etymology of this paste goes back to the Hellenic word "pastos", which simply means flour sauce. In late Latin, pasta is simply "dough".

Pasta and noodles - for whom is the palm?

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

The popularity of pasta

It begs a legitimate question. If the dough products already had a term (pasta), then why was it necessary to duplicate it and call it “pasta”? Or is it like "bread" and "bakery"? And most importantly: where does the term come from, which refers us to "a homogeneous mushy mass of dense consistency"? Why is pasta a pasta? The answer lies in the sauce. Pasta in Italy is often called products that have a hole inside. Until the nineteenth century, they were considered a delicacy. They were boiled in milk, seasoned with butter, cheese and sweet spices. After the discovery of America, tomatoes appeared on the tables of Europeans. For some time, the fruits of the nightshade culture were treated with caution. But in Sicily, poor peasants decided to take a chance and, after simmering tomatoes with basil and garlic in a frying pan for a long time, they invented an excellent "salsa di pomodoro". And when Cesare Spadacchini invented the pasta machine (it looks like a meat grinder), pasta became very accessible to the general population.

How is pasta different from pasta?

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

Types of Italian noodles

So we found out that pasta is like italian pasta, and dishes from them. And this category also includes lasagna. Pasta is called wide layers of dough for cooking this dish. In the town of Pontedassio, not far from Genoa, in a special pasta museum, a notarial deed dated February 4, 1279 is stored, confirming the existence of a dough product already in those days. Maybe the Chinese invented noodles, but it acquired such a variety of forms only on Italian soil. It seems, what difference does it make whether the pasta is straight and thin (spaghetti), curved with worms (vermicelli), curved with spirals (cavatappi), in the form of butterflies (farfalle) or shells (conchilla)? Italians believe that form is of paramount importance. Each type of pasta has its own sauces. And some are served as an appetizer - for example, cannelloni (large pipes) or conchiglioni (huge shells). These types of pasta are stuffed with cheese, spinach or minced meat and baked with sauce.

Application in Italian cuisine

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

Color spectrum

Natural have a juicy golden hue. But the Italians are a people with a never-ending culinary fantasy. For them, pasta is "the art of living beautifully." That is why they add various natural dyes to pasta dough. So, dried and grated tomatoes make the paste red, beets - pink, bell pepper or carrots - orange, spinach - green. Anthracite-colored pasta seems especially spectacular on the table. Cuttlefish ink makes them so. Naturally, natural color additives affect the taste of pasta.

How to cook pasta

First, dough products need to be welded. This action must be carried out in parallel with the preparation of the sauce, so that both ingredients of the dish ripen to the table at the same time. So let's put it on fire large saucepan with water. When it boils, salt and pour a teaspoon vegetable oil. Throwing pasta. Stir with a wooden spoon so that the products do not stick to the bottom of the pan or stick together. We don’t break long spaghetti - this is barbarism. Just dip one edge into boiling water, the dough will soften, and everything else will also go under water. The cooking time depends on the thickness of the products and is usually indicated on the packaging. But you can not blindly trust what is written. Italians believe that pasta should be cooked to al dente. In translation, it means "to the tooth." Here we try the fished pasta with them. If it bites well, but there is a white dot in the middle, then it's ready. Dump the pasta into a colander. In no case do not wash it - it will completely spoil the taste of the dish.

cooking sauce

Now let's pay attention to the second component of the dish called "Italian pasta". Recipes, implemented at home, give us about three hundred types of different sauces. But there is one golden rule: the thicker and shorter the pasta, the thicker the gravy should be. One more note: ready meal it is customary to sprinkle with parmesan, but the exception is pasta with fish or seafood. As for sauces, each region of Italy has its own, special ones. In the north of the country, meat, mushrooms are put in the gravy, and on the islands - fish, seafood. Outside of Italy, about five types of sauces are used - bolognese, carbonaria ... But the main delicacy of an authentic pasta sauce is "pesto a la genovese". Heat olive oil in a frying pan, put basil leaves and half a head of garlic. Then the spices that gave off the aroma are removed. Mediterranean pine nuts and sliced ​​sheep's cheese are dipped in oil.

How Italian pasta is served

Recipes (at home, as we see, it is quite possible to make such a dish on your own) provide that both ingredients of the dish - pasta and sauce - must be cooked at the same time. If the gravy is complex and requires a long thermal treatment (for example, with mushrooms), then it needs to be done earlier. By the way, this gravy is ideal for penne (feathers) - sliced ​​\u200b\u200band obliquely and short pasta. We heat the olive oil (50 g) and fry for five minutes one hundred grams of porcini mushrooms or champignons, cut into pieces. Pour in a quarter cup of white wine and 150 ml of cream. Salt and pepper the sauce. Warm up the plate. I put pasta in it. Top with sauce. Put grated parmesan cheese next to it for sprinkling.

Why do Italians call our pasta pasta? What is the difference? And are they different at all? Many people ask similar questions, but the answer is often heard alone: ​​pasta is independent dish very tasty and healthy. But pasta ... it's just useless calories and an incomprehensible taste. What is true here and what is not, let's try to figure it out together with the site Delishis.ru.

A bit of history

I will not go into the intricacies of the origin of the words "pasta" and "pasta" - a lot has been written on this topic. Let me just say that for the first time thin tubes from rice flour came to Europe from China, from where they were brought by the notorious Venetian Marco Polo. But, nevertheless, today many consider Italy to be the birthplace of pasta, and the pasta itself - national dish Italians. You can't argue with the latter. After all, no other country has such a rich culture of consumption and such a number of recipes for preparing this dish.

Now let's figure out how pasta differs from pasta. In most countries of the world, including Italy, the term “pasta” (from Italian pasta - “dough”) is used to refer to ANY pasta. But "pasta" is just a type of pasta. More precisely - thin and long hollow tubes of dry dough. However, a much more important difference between pasta and pasta, which is familiar to us, is the composition of these products. Italian dry pasta is made exclusively from durum wheat and water. Therefore, it is easily digestible, and fiber, active carbohydrates and useful minerals only improve digestion and metabolism, and therefore have the best effect on health. But “our” pasta is most often made from soft varieties of wheat, so they are completely useless and are the main culprits of the well-known myth that pasta spoils the figure. Yes, pasta spoils. Pasta - no. And slender Italians are a vivid proof of this.

By the way, to avoid confusion, I also note that, in addition to hard paste, there is also the so-called fresh pasta, which is made from soft flour with the addition of eggs. Such a paste is not dried, but boiled immediately, therefore it has more delicate taste. In any case, pasta, as a rule, is really an independent dish, which is served with sauce. And pasta is just a side dish.

Types of pasta

To dwell on the varieties of pasta in detail is a laborious and somewhat meaningless task. After all, the Italians themselves distinguish more than 500 varieties of pasta, while assuring that "pasta is the architecture of taste." And it is really impossible to know all the subtleties of working with this creative material in an instant. After all, everyone separate variety pasta requires a special approach to cooking and a specific sauce that emphasizes all the nuances of taste. So, for example, long pasta(lungu) needs to be cooked in plenty of water so that for every 225 grams of pasta there is 1.7 liters of water, half a teaspoon of salt and 2 teaspoons of olive oil. But leafy pasta (lasagna or cannelloni) does not require boiling in boiling water at all before filling with filling. Such pasta is saturated with sauce already in the process of baking, so the sauce for it should be more liquid. So, perhaps, the only universal rule for combining sauces with pasta is that the thicker and shorter the product, the thicker the sauce should be.

As for the cooking time of the pasta, it is important to take into account the varieties of wheat that were used to make it. In particular, flour from the South of Italy gives the pasta softness, so it cooks quickly - in 5-7 minutes. On the contrary, wheat pasta from the North of Italy gives the dough elasticity, and such pasta is cooked longer - up to 17 minutes. But much more often, different types of flour are used to make pasta, and in order not to make a mistake with exact time cooking, you just need to carefully read the label on the package. The finished paste should remain elastic inside. And, to avoid sticking, during cooking, you need to add a couple of tablespoons of vegetable oil (preferably olive oil). And never rinse with cold water.

Sauce Recipes

Now about the main thing - sauces. After all, it is these irreplaceable assistants turn pasta into a masterpiece of gastronomic art. To start, a few general rules. 1. You need to add components when preparing the sauce, depending on the time of their heat treatment. That is, at first more solid foods, and at the very end - herbs, spices and thickeners. 2. The sauce does not need to be brought to a boil. And you can't reheat. 3. To make the dish perfectly salty, the sauce should seem a bit salty. And one more thing: there are certain products that are used to make almost all pasta sauces. These are: olive oil, grated parmesan cheese, finely chopped garlic (it is not advisable to crush it) and spices: black pepper and chili, nutmeg, basil and oregano.

Creamy mushroom sauce

Ideal for foam - short, obliquely cut pasta

Option 1: Pour 50 g of olive oil into the pan and fry 100 g of chopped champignons or porcini mushrooms in it for 5 minutes with the addition of a clove of garlic. Then add 150 g of cream and 50 g of dry wine. Salt and pepper - to taste. Add grated cheese to the finished pasta with sauce.

Option 2: 200 gr. dried champignons need to pour a glass of CLEAN boiled water for five minutes, and then put on low heat and cook for 5-7 minutes. After that, the water must be drained and add 3 tbsp. spoons thick sour cream and mayonnaise, as well as salt and pepper. Cooked mushrooms should be mixed with chopped garlic and herbs and put in a dry frying pan, where add 50 g of cognac. All this should be boiled over low heat for 7-10 minutes. Then the mushrooms are mixed with sauce and pasta, sprinkled with cheese and herbs.

Broccoli sauce

Suitable for oriketti - products in the form of "ears".

While the pasta (150 grams) is being cooked, fry the onions (50 grams) and carrots (60 grams) in a deep frying pan in olive oil (50 grams). After 5 minutes, add broccoli rosettes (200 g), 1 beef cube and a glass of decoction from the pan with pasta. Salt, pepper - to taste. The sauce is stewed for 15 minutes over low heat under the lid. Then mixed with ready-made pasta and cheese.

Sauce with eggplant

It is ideally combined with fusilli - products twisted in the form of a spiral.

2 fresh tomatoes Grind in a blender to a puree consistency and transfer to a saucepan. Add 40 gr. tomato paste, 50 gr. butter, salt and pepper to taste. We cover everything with a lid and cook for 15 minutes on low heat. We cook eggplant separately. Cut into cubes, roll in flour and deep-fry. Put the finished pasta in a pan, add the sauce, eggplant and cheese. We fry for exactly one minute.

Carbonara sauce

Pairs well with long spaghetti.

200 g of bacon or bacon, cut into strips and fried until golden color V a small amount olive oil. At the very end, add finely chopped garlic to the meat - 2 cloves. While the pasta is cooking, beat 6 egg yolks and add 4 tbsp. spoons of 10% cream. Drain the cooked pasta into a colander and return to the pot. Immediately pour the yolk with cream there - the eggs should curl up. Then add the sauce and sprinkle generously with pepper and parmesan.

Bolognese sauce

This is a thick sauce ground beef and tomatoes are also served with spaghetti.

8 fresh tomatoes cut into cubes (pre-scald with boiling water and remove the skin). Separately, fry 250 g of ground beef in olive oil with the addition of 100 g of red wine. After the liquid evaporates, mix the minced meat with tomatoes, salt and simmer over low heat for 20-30 minutes. At the end, add pepper, crushed garlic (2 large cloves), oregano and basil. Let it simmer for another 10 minutes. Mix with pasta and cheese.

Actually, under the Italian word "pasta" pasta is well known to you!

The word "pasta" is translated from Latin as "dough." That's what a lot of people are called flour products Italian cuisine, except, perhaps, pizza. Pasta is one of the most consumed foods in Italy! But at the same time, for Italians, this is not just food, but also a way of life and national traditions.

Real pasta is made only from durum wheat, so it is well digested and very healthy for the body.

Giuseppe Garibaldi, an Italian sailor, brought a special variety of durum wheat from the Crimea to Italy, from which the first pasta was made. This pasta is different unique taste And amber color. But, unfortunately, this variety of wheat was forever lost to mankind. Nevertheless, even modern pasta is very tasty, especially if it is cooked correctly.

By classic recipe each kilogram of pasta is supposed to be boiled in 10 liters of salted boiling water.

But at home, it is not necessary to observe such an exact proportion. Although, of course, it must be remembered that pasta loves a large number of water! And it is also very important not to digest the pasta, otherwise they lose their taste and nutrients.

The harder the pasta, the longer it takes to cook. Italians prefer to cook pasta to the state of “al dente”, which means “to the tooth”, that is, it is slightly hard, tight, unboiled pasta. It is also recommended to add a little vegetable oil to the water when cooking , then the cooling pasta will not stick together in the pan. Or, to avoid sticking, after the water is drained, you can add butter or vegetable oil to the pasta, better, of course, olive oil.

And, of course, one of the most wonderful additions to pasta is cheese! Italians add their famous cheese Parmesan in almost any pasta, except pasta with fish sauce. But instead of parmesan, you can add pasta and any other cheese to taste.

What makes pasta not just pasta, but a real unique dish? Sauce! Usually Italian chefs prepare the sauce and pasta separately, and only then mix it in a saucepan or directly in a plate. At the same time, it turns out very tasty, and it’s even hard to believe that this is just ordinary pasta.

In Italy, pasta is produced by more than two thousand enterprises, and, of course, many Italians make it themselves at home.
The best pasta is considered to be handmade in small workshops. In production, making pasta on average takes several hours, but such “homemade” pasta takes longer to cook - about a day. Dear Italian restaurants they buy only the pasta that is made by hand, and wait for their orders for 2-3 months. And all over Italy homemade pasta sold in the markets or in special shops.

IN modern production the paste is also made multi-colored with the help of food coloring.

Spinach gets green beetroot juice- purple, carrot - red, pumpkin - orange, and squid or cuttlefish ink - black.

If you ever try black paste, don't be surprised, it can stain your teeth and tongue black.

Exists great amount- more than 700 - types of pasta!

And this diversity has existed since ancient times. Pasta is different appearance, texture and shape, and each type has its own name.

Here are the main types of Italian pasta:

Spaghetti - it's long round pasta. Their diameter is about 2 millimeters, and the length is usually a little more than 15 centimeters. Thinner spaghetti is called "spaghettini" and thicker spaghetti is called "spaghettini".

The birthplace of spaghetti is the Italian city of Genoa. Not far from Genoa, there is even a spaghetti museum, which contains hundreds of recipes for seasonings and sauces.

Many Italian dishes are based on spaghetti. For example, spaghetti in Neapolitan style - with tomato sauce, spaghetti bolognese popular all over the world - with tomato sauce and minced meat, spaghetti carbonara- with ham and cream, there are even spaghetti with garlic and butter,and various others...

Eating spaghetti and other long thin pasta with the help of a fork and a spoon: the spoon is held in the left hand, and a portion of pasta is pierced with a fork and wrapped, without tearing, on the teeth. Then they take the seasoning with a spoon and eat spaghetti with it. According to etiquette, it is not recommended to cut off pasta that hangs from the fork with a knife. But it is quite possible to rest with a fork on a spoon or vertically on the bottom of the plate and rotate the fork around its axis, wrapping pasta on it.

And there are also special forks for convenient eating of long pasta. But real heroes do without it!

And also by Italian traditions spaghetti is not supposed to break when cooked. It should be like putting long pasta in boiling water, and when this part becomes a little soft, omit the dry part.

capellini - long, round and very, very thin pasta.

Capellini are similar to spaghetti, but they are much thinner. They are sometimes also called "angel hair". main feature capellini, for which they are very popular - they are prepared very quickly, literally 2-3 minutes. Serve capellini with light sauces, broths, or simply mixed with olive oil and boiled vegetables.

Penne - straight, medium length tubes, often with lateral grooves.

Rigatoni - long, short tubes, wider than penne, also with grooves. The tastiest rigatonis is various thick sauces.

Manicotti - longer and wider than penne, can be grooved. Manicotti is also called the dish itself when this particular pasta is used. Served with stuffed meat or cheese fillings.

Cannelloni - large long tubes. Translated from Italian name of this paste means "large cane". Typically, cannelloni are stuffed with meat or cheese fillings and baked with sauce.

Lasagna - a traditional dish Italian cuisine, one of the most famous and widespread throughout the world. Lasagna is prepared from layers of dough mixed with layers of filling, poured with sauce and baked in the oven. Lasagna is not only a dish, but also the sheets of dough that are used in its preparation.

The most common types of lasagne toppings are chopped meat with tomatoes, or salmon fish with spinach, onions and cream. And there is also a completely vegetarian lasagna - stuffed with vegetables. And, of course, any lasagna is sure to be generously sprinkled with grated cheese! Classic lasagna must have 5 layers. Lasagna sheets can be prepared at home, or you can buy ready-made dry sheets in the store.

The first lasagna was cooked in the oven in special pans without a handle, where they put a certain number of layers. thin dough, alternating with filling and parmesan cheese. Sometimes lasagna dough was dyed bright green by adding mashed spinach.

Linguini - slightly flattened pasta, slightly longer than spaghetti.

Linguine is cooked like spaghetti and any other long thin pasta - without breaking. One of the most popular Italian recipes is linguine with seafood.

Fettuccine - long not very wide pasta.

Usually fettuccine is sold in stores in the form of twisted nests.

Tortellini - resemble small dumplings or dumplings in shape. Inside the tortellini- filling, and the ends of the dough are connected together.

The filling is made from cottage cheese, cheese, meat or vegetables. The cook, with a skillful laconic movement, puts the filling on even squares of pasta, folds them into triangles and pinches the edges. It turns out tiny dumplings, which romantic Italians once called "the navel of Venus."

Gnocchi - the name of this pasta is translated from Italian as"small dumplings", usually made from dough with cheese, semolina, potatoes or spinach.

Eggs and cheese are sometimes added to the dough, as well as finely chopped spinach or greens. These dumplings in the form of small balls are boiled in boiling water. They are usually served with butter and Parmesan cheese or with hot sauce for pasta.

Ravioli - popular italian dish- squares of dough with various fillings (meat, vegetables, cheese, etc.).

Ravioli are boiled and served immediately or additionally baked in the oven with the addition of cream, cheese or tomato sauce.

Agnolotti - small pasta, usually crescent-shaped, but sometimes square, then they become like ravioli. Agnolotti being stuffed various fillings- meat, cottage cheese, spinach, cheese.

Agnolotti is always eaten hot with various sauces.

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1. Rotini (spirals) - very short spirals, similar to springs. Served with very thick sauces, good in pasta salads.

2. Fusilli (also spirals) - longer and more twisted than rotini. Fusilli is served with almost all sauces, in soups or in pasta salads.

3. Papardelle - wide long noodles. Sometimes dry pappardelles are rolled into "nests". Used in baked dishes, with thick sauces.

4. Tagliatelli - the same width as fettuccine or linguine, but not as flat. Used in casseroles and soups.

5. Ditalini - small horns. Used cold in soups or pasta salads.

6. Elbow - curved hollow horns, larger than ditalini. Elbow is traditionally served with cheese. It is also used in baked dishes or in pasta salads.

7. Peciutelli - long, thin and straight tubes, superior in thickness to spaghetti. And you can eat them like spaghetti, in any form, except, perhaps, soups.

8. Ziti - arched tubes, wider and longer than elbow. Served baked, in pasta salads and with thick sauces.

9. Alphabet - small pasta in the form of letters of the alphabet. They are mainly used for making soups.

10. Anelli - small rings Also used in soups.

11. Farfalle - the name of this pasta is translated from Italian as "butterflies".

12. conchille - shells with a long and narrow cavity, the name of this paste is translated from Italian as "mollusk shell".

Conchilles come in different sizes. Served hot and cold. Used in soups, baked and in pasta salads, depending on size.

13. Conciloni (big shells) - similar to conchilla, but noticeably larger. They are served in different types, but almost always cumshots look very impressive. They are stuffed, for example, with a mixture soft cheese ricotta, spinach and pine nuts, and baked.

14. Orzo (pasta rice) - absolutely unusual pasta, which are very, very similar in appearance to ordinary rice. Most often used in soups.

15. Radiators - pasta, reminiscent of their appearance conventional radiators. Each pasta has grooves and grooves, like on a radiator. Can be served both cold and hot with thick creamy sauces, in soups and salads.

16. Ruote - round pasta, similar to cart wheels. Used in soups and salads.

Italians stubbornly call pasta their invention. Maybe it is. But dough products that look like pasta are found in images in Egyptian tombs, in Greek mythology, and Chinese culinary descriptions.

It doesn't matter who invented pasta, but only in Italy did pasta become a favorite national dish!

In high-quality, properly cooked and served pasta, according to the Italians, there is nothing harmful, they do not get fat from it. And eating pasta with cheese, a person gets almost all required composition nutrients because cheese contains proteins and fats that are not found in wheat.

In the capital of Italy, the city of Rome, next to one of the main attractions of the city - the Trevi Fountain - there is the only pasta museum in the world.

The entire history of the favorite Italian dish is presented in the halls of the museum.The museum also tells about the reflection of pasta in films, plays, works of art, as well as about the most famous pasta lovers.In addition, tools for making pasta are collected there - from millstones, which used to grind wheat grains into flour a long time ago, to the most modern machines.

By the way, for some time now conventional stores anyone can buy a small machine to make simple pasta at home!

Or here is such a more advanced version with nozzles for making curly paste.

Here it is, tasty and varied, pasta!

By the way, in addition to pasta made from wheat, there are also pasta made from rice flour, which are especially common in Asian countries. They are not even called pasta, and in Europe they are not as popular as regular wheat pasta. Distinguishes rice noodles and rice pasta characteristic white or light beige color, sometimes rice noodles can even be transparent, this option is called "glass noodles".

Some people find pasta unusual application. For example, if the paste different shapes glued in a certain order with each other, and then painted with paint, it can turn out to be an amusing Christmas tree decoration! There is no limit to fantasy!

In Russia, pasta is usually not cooked, what we eat is more correctly called just pasta. One of the most delicious and widespread dishes with pasta in Russia is "navy-style pasta". To prepare this dish ready-made pasta mixed with minced meat fried in advance and with a fried mixture of onions and carrots. And it's no worse than some Bolognese spaghetti.

And you can someday surprise your family by preparing a very simple and funny dish- "hairy sausage"!

Take a sausage or sausage, whole or cut into pieces.

Pierce it with long pasta. If you have pasta, then it is better to pierce the sausage with bunches of pasta, otherwise they will break. And if you have thicker pasta, then you can pierce not with bunches, but with individual pasta.

Throw this piece of art into boiling water and cook until pasta is done! Do you remember that pasta retains its taste and beneficial properties best if you cook them to the state of "al dente", that is, make sure that the pasta is not overcooked, but slightly elastic! As a result of these simple actions, you will get a "hairy sausage"!

Bon appetit! The main thing is not to rush and do not overeat, because overeating any food, even very tasty, is harmful.

And if you're in Italy, don't forget to visit the pasta museum in Rome, the spaghetti museum in Genoa, and just eat plenty of real Italian pasta - feel the difference!

The origin of pasta is interesting not only historical facts associated with it, but also with many legends and myths that this product is shrouded in. Italy, as a trendsetter in pasta today, as well as the largest producer and "eater" of this product, insists that pasta is an original Italian invention.

One of the widespread alternative versions of the origin of pasta is its importation by the famous traveler Marco Polo from China in 1292, which is documented. However, the Italians claim that Marco Polo only shared with his contemporaries on his return from Far East the observation that, "it turns out that the Chinese also eat noodles and pasta."

In confirmation of the earlier, or at least independent appearance of "the most Italian food» It is on the territory of modern Italy that quotes are given from Cicero and Horace - the great ancient Roman poets, who praised various dishes from flour and water, boiled in salty sea ​​water. Found cookbooks one Appicius, who lived during the time of the emperor Tiberius in the first century AD, which describes dishes reminiscent of modern lasagna. And in 1000 AD, the cook of the powerful patriarch of Aquileia, a certain Martino Corno, had already written the book “On culinary arts making Sicilian pasta.

And although disputes among culinary experts and historians have not subsided so far, one thing is certain: already in the 12th century, pasta began to spread across Europe from the shores of Italy. Its spread, at first slow, then more and more victorious, is accompanied by the following main milestones:

• XII century- it is reliably known about the production of pasta on the island of Sicily, not without the participation of the Arabs who lived there

• XIII century- drying the paste in the sun, which allows it to be stored for 2-3 years and in large quantities be used as provisions on ships. Pasta is imported to Venice, Genoa, Pisa, Naples and other maritime city-states. In each of them, local varieties of pasta begin to appear.

• XV century- the first recipe for lasagna is recorded, long and hollow pasta are mentioned. Until the sixteenth century, pasta was not the most consumed food among the poor. Since durum wheat was grown only in Sicily and Apulia at that time, pasta was not the cheapest food.

• XVI century - XVII century- Tomatoes are imported to Europe from America. This is becoming a real gastronomic revolution. The cultivation of durum wheat spreads throughout Southern Italy. Invented and widely used machines for making pasta: presses, cutters and dryers. Thus, pasta becomes cheaper and more and more distributed.

• In the XVIII - XIX Over the centuries, with the development and improvement of technology, pasta has already gained almost the same popularity in Italy that it still enjoys today.

At the same time, pasta began to spread widely in Europe and America and became one of the most