Round pasta. Types of Italian pasta

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened wheat flour dough and 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.

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.

Manicotti.

These are very large tubes, usually corrugated, which are stuffed with a wide variety of fillings (seafood, meat, vegetables), and then baked, poured over with traditional Italian white bechamel sauce and sprinkled with grated parmesan. Despite its large size, manicotti is a fairly light (and delicious) dish.

Bucatini.

Bucatini is spaghetti-shaped pasta 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.

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.

Gemelli.

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

Farfalle.

Farfalle means "butterflies" in Italian and is one of the most popular types of pasta. They can be of 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 are sold together, in one package, reminiscent of the color of the national flag of Italy.

Fettuccini.

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 Fettuccine Alfredo, which consists of fettuccine, parmesan and butter.

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.

Linguine.

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.

Fiori.

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.

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 flavor and flavor to the dish by absorbing more of the sauce. They are often served with pesto, carbonara, or tomato-based sauces.

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.

Conchile.

They are usually referred to simply as "shells" due to their characteristic shape. Especially popular in Britain. This type of paste can come in a wide variety of colors - natural dyes such as tomato extract, squid ink or spinach extract are used to color them.

Pichi.

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, stews, and various meats.

Radiators.

Radiatori are small short pastas named after radiators. This unusual shape is to 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.

Garganelli.

This is a type of egg-based pasta that is notorious for taking 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.

Vermicelli.

In translation, the word "vermicelli", or, in our opinion, "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 of Italian pasta, some Asian countries have their own variations of this rice flour dish. Vermicelli goes great with seafood.

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.

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.

If you love pasta, then you should explore all the variety of its forms. In our glossary you will find descriptions and pictures of the various forms of pasta.

Also included are pastas from around the world, from Asian rice noodles to Polish dumplings, but the focus of this guide is on Italian pasta. Italian pasta is divided into two main categories:

1. Long pasta:

• Long Paste similar to spaghetti that you can roll on a fork. These pastes vary in width, from the thinnest (angel hair - capelli d'angelo) to the thickest - buccatini. Pasta can be round and flat, solid or hollow like buccatini.
• Tape paste. A subtype of long pasta. Fettuccine, lasagna, linguine, and tagliatelle are famous ribbon-shaped pastas.

2. Short forms of pasta have several types:

• Pasta in the form of tubes. From tiny tubes to huge tubes, from smooth to ribbed, cut straight or diagonal: corrugated cones, manicotti, penne and rigatoni.
• Pasta in various formats. Farfalle (butterflies), fusilli (spirals), ruote (wheels) are the best known examples of shaped pasta. There are many regional variations of pasta.
• Stuffed pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and dumpling pasta such as gnocchi.

Each region of Italy has its own types of pasta. We have, as far as possible, compared information about pasta and regions of Italy.

ACINI DI PEPE (peppercorns)
Pasta in the form of small balls, used for seasoning broths.

AGNOLOTTI (agnolotti)
Agnolotti is a crescent-shaped stuffed pasta similar to mezzelune.

AL DENTE (AL DENTE)
A well-known phrase that literally translates from Italian as "by the tooth." Pasta is considered perfectly cooked when it is firm but not tough. The term comes from the need to chew pasta due to its hardness.

AL FORNO (AL FORNO)
Translated from Italian as "in the oven", the term refers to baked dishes. They include cannelloni, lasagna, mac and cheese, manicotti, stuffed shells and more. The pasta is first boiled, then stuffed, poured with sauce and baked in the oven.

ALFABETO (alphabet)
A small pasta in the shape of the letters of the alphabet, which is used to make children's soups.

AMATRICIANA SAUCE (amatriciano sauce)
Amatriciana sauce, or sugo all'amatriciana, is a traditional Italian tomato sauce that includes guanchale (raw-cured pork cheeks - they can be replaced with pancetta) and pecorino cheese. The sauce was first made in the city of Amatrice, Central Italy, in the region of Lazio, where Rome is located.

ANELLINI (anellini)
Literally translated as "little rings" - tiny rings of pasta for seasoning soups.

ANGEL HAIR or CAPELLI D'ANGELO (ANGEL HAIR)
Angel hair is the thinnest of the long hair types. Angel hair pairs best with delicate tomato-based and broth sauces, or you can simply drizzle olive oil over the angel hair pasta. Angel hair is also used in Asian cuisines such as mai fun. Since they are very thin, they take no more than two minutes to cook. Use angel hair as a snack and side dish. Neapolitans serve angel hair with shrimp and vegetables. Ligurians love them with pesto. The Venetians serve angel hair with asparagus and cream. Other additives - vegetables, seafood, chicken - should be finely chopped. Angel hair paste is the thinnest paste.

ANIMA
Literally, the “soul” of the paste is a white unfinished core. If the “soul” is large, the pasta is not ready. If it's a small dot, then the pasta is al dente and ready to eat.

ARMONICHE RIGATONI
This spiky, cylindrical pasta is one of the most interesting cuts and goes well with sauces.

ARRABBIATA (arrabbiata)
Classic spicy tomato sauce that includes garlic, basil and hot peppers. Arrabbiata means hot chili pepper in Italian.

ARTISAN PASTA OR ARTISANAL PASTA RIGATONI.
Artisanal producers, producing small batches of premium quality pasta, use the same ingredients as large commercial producers, however, there are two main differences that give the pasta excellent taste - the product of the "connoisseur". First, artisanal producers shape their pasta using bronze molds that leave micro grooves that allow the pasta to better grip and hold the sauce. Secondly, artisans dry pasta at lower temperatures. It takes longer but retains the wonderful taste of the wheat.

ASIAN NOODLES (ASIAN NOODLES)
Asian noodles are available in a wide variety of shapes and sizes. Asian noodles can be made with wheat, rice or buckwheat flour, bean flour, soy, sweet potato starch and tofu. Some types of Chinese noodles contain eggs, although most types of Asian noodles do not contain eggs. Unlike Italian noodles, Asian noodles are not eaten with sauce at all, they are fried or served in soups and salads.

BLÉ NOIR
French term for buckwheat flour.

BOLOGNESE SAUCE (BOLOGNESE SAUCE)
Bolognese sauce is the main sauce in Italy, which is based on tomatoes, as well as pork, beef or pancetta.

BRONZE CUT PASTA
A paste that is molded through special bronze molds, which is an ancient production method. In large industries, steel molds are used. Bronze molds leave microcracks on the surface of the paste during pasta molding, which help the pasta absorb sauces better. The richer taste of such a paste is highly valued by gourmets.

BUCATINI (bucatini)
From the word "buco", which means hole, emptiness. Bucatini is similar to spaghetti, but thicker with a thin center channel. They can be pointed (bucatini rigati). Bucatini hails from Central Italy but became popular in Rome, especially in the classic Bucatini alla'Matriciana, which has a light, spicy sauce made from tomatoes, pancetta, red pepper slices, and grated Pecorino cheese.

BUCKWHEAT (BUCKWHEAT)
Buckwheat flour is darker in color than wheat flour and was known as blé noir (French for "black flour"). Pancakes made from buckwheat flour are known in Russia, they are called biscuits in France, and ployes in eastern Canada. Buckwheat does not contain gluten, so people with adverse reactions to gluten can eat it. Buckwheat is also a good honey plant. Buckwheat honey has a dark color and a characteristic taste.

CALABRIA (Calabria)
The region in southern Italy, which occupies the "finger" of the Italian peninsula south of Naples. In the northeast, Calabria borders on the region of Basilicata, in the west - on Sicily. The capital of Calabria is the city of Catanzaro.

CALAMARI or CALAMARATA or CALAMARETTI
Thick pasta in the form of rings, it looks like sliced ​​squid. Pasta of this unusual shape is produced only in the area around Naples, Campania.

CAMPANELLE(campanelle)
Figured paste in the form of small bells or flowers. This pasta has ribbed edges and a hollow center for better fixation of the sauce.

CAMPANIA (CAMPAIGN)
Campania is a region of southern Italy. The capital of Campania is the city of Naples, where pizza is believed to have been born. Campania borders: in the northwest with Lazio, in the north with Molise, in the southeast with Basilicata and Apulia in the northeast.

CANDELE (candele)
Candle, literally translated as "candles". It is a paste in the form of very long hollow tubes.

CANNELLONI (cannelloni)
Canneloni is often confused with manicotti. These two types of pasta are designed for baking. The difference is that manicotti is tube-shaped pasta that is filled with stuffing, while cannelloni are rectangular pasta sheets that are stuffed and then rolled up into a tube. They are filled with various fillings, such as cheese, spinach and cheese, various minced meats, seafood or vegetables. The tubules are then drizzled with a sauce, usually tomato or béchamel, and then baked.

CANNEROZZETTI (cannerosetti)
Paste in the form of pointed tubes.

CAPELLI D'ANGELO
Literally, "angel hair." See angel hair pasta.

CAPELLINI (capellini)
Literally translated from Italian as "beautiful hair." Capellini are long, thin, round pasta, slightly thicker than angel hair pasta (capelli d'angelo). Like angel hair, capellini are used in main courses and side dishes, as well as dressing soups. Capellini go well with creamy sauces.

CAPUNTI
Capunti is a pasta shaped like open pea pods.

CARBONARA
Pasta alla carbonara (pasta carbonara) is a dish that appeared after World War II. Carbonara means charcoal in Italian. It is believed that this dish was first prepared for Italian miners. This dish requires long forms of pasta, such as spaghetti, linguine or buccatini. For the sauce, you need to mix eggs, parmesan, oil or olive oil, then add fried pancetta or guanciale. In the US, heavy cream is added to carbonara sauce.

CASARECCE (casarecce)
A typical Apulian pasta, the name means homemade pasta. Casarecce pasta looks like a double-folded and twisted tube.

CASTELLANE (castellane)
Castellane means "castle dwellers" in Italian. The shape of the pasta resembles the shell of a tiny crab that lives in the waters along the coast of Italy and is similar to the roof of the towers of the castle.

CASSULI (kazzuli)
Curved pasta with horizontal wavy stripes.

CAVATAPPI
The short (1 inch) tubular corkscrew is a spiral-shaped paste native to southern Italy. Cavatappi are used in main courses, side dishes, baked dishes and salads. They go well with any sauce. In other regions of Italy they are known as cellentani, spirali and tortiglione. There are usually lines or depressions on the outer surface of the spiral paste.

CAVATELLI (cavatelli)
Cavatelli is a pasta that looks like tiny hot dog buns and is, along with orecchiette and cavaturi (below), a traditional Apulian pasta.

CAVATURI (kavaturi)
This twisted pasta is one of the three traditional types of Apulian pasta, along with cavatelli (see above) and orecchiette (orecchiette). They go well with vegetable-based sauces and are used in salads.

CELLENTANI (celentani)
A small spiral tube pasta with a corrugated surface, cellentani pairs well with creamy sauces and sauces with vegetable chunks, as well as tomato sauces. The name literally translates as "whirlpools". Celentani pasta is often used in salads.

CELLOPHANE NOODLES (funchose)
These are clear noodles made with bean flour similar to rice noodles.

CHESTNUT PASTA
In winter, the inhabitants of the northern regions of Italy enjoy pasta made from chestnut flour. Pasta made from chestnut flour goes well with duck meat, pumpkin, leeks, champignons and other mushrooms.

CHITARRA (kitarra)
Literally, "guitar strings," the rectangular pasta is thinner than spaghetti and flatter like a linguini. In different regions of Italy, similar forms of pasta have different names. Chitarra is characteristic of the Italian region of the Marche.

CHOCOLATE PASTA or COCOA PASTA (chocolate paste)
Delicious chocolate pasta is traditionally prepared in Tuscany, where it is served with game, as well as light creamy sauces and walnuts. Chocolate paste can also be prepared as a dessert with the addition of whipped cream, ice cream and dessert sauces. Chocolate paste in the form of spirals.

CONCHIGLIE (conchiglie)
Meaning "shell" in Italian, which is a popular form of pasta and comes in a standard size for serving with sauces and a larger size for stuffing and baking. Stuffed giant shells are traditional in southern Italy, where baked pasta dishes are popular. Rich meat, cream, or cheese sauces go great with this pasta, as the shell of the pasta serves as a "scoop" for the sauce.

CORALLINI (corallini)
A tiny tube-shaped pasta used to season soups and make casseroles.

CORZETTI or CROCHETTI
This type of pasta is typical for Liguria. It is made in the form of ancient coins with imprints of various images. Pasta is formed from rolled dough using special round molds with a seal.

COUSCOUS (couscous)
Couscous is a spherical granular paste made from rolled moist wheat and then coated with wheat flour. Couscous is grains with a diameter of approximately 1 mm. Couscous is usually steamed. Traditionally, couscous is served as a side dish to stews with vegetables. It can also be served as an independent dish and as a dessert. Couscous is a staple in North Africa and parts of the Middle East.

DITALI (ditali)
Pasta in the form of large tubes, used for soups.

DITALINI (ditalini)
Ditalini or "little thimbles" is a paste in the form of tiny, very short tubes. In Campania they are commonly used in classic bean and pasta soup, broth and minestrone.

DUMPLING
Small balls of dough for seasoning soups. They are boiled together with soup or steamed separately and served as an addition to soups. Delicious dumplings are traditional for the cuisines of Western and Eastern cultures. They are traditional in the southern United States, in British cuisine, in the cuisines of Central and Eastern Europe, China, Japan and Korea.

DURUM WHEAT – GRANO DURO – durum wheat
Triticum durum is the hardest wheat variety grown today. This wheat is used in Italian pasta and most American dry pastas. Durum is the hardest wheat known to man - the name durum is Latin for "hard". Durum wheat gives the paste a yellow-amber color and a nutty flavor. The firmness of wheat gives the pasta its ability to hold its shape and firmness when cooked. Durum wheat is high in gluten and is only used for pasta.

EGG PASTA - EGG NOODLES - PASTA ALL'UOVO - egg paste
Pasta made with eggs comes from the Italian region of Emilia-Romagna, located in the north of Central Italy. This is one of the two main types of industrial pasta. In Italy it is called pasta all'uovo. Another category is pasta made without eggs, in Italy it is called pasta di semola di grano duro. By law, the content of eggs in egg paste must be at least 5.5% by weight. The egg provides a richer color and flavor, as well as more calories. Plain pasta has a nutty flavor that reflects the flavor of the wheat it's made from.

Classic Italian egg pastas such as taggiatelle, fettuccine and lasagne are flat and come in various widths. They also exist in a version made without eggs.

Pasta cooked with eggs goes well with meat-based sauces, as well as creamy sauces. Spinach is added to the pasta and it turns green, tomatoes (red), or cuttlefish ink (black). Egg paste is used to make homemade dishes such as soups and baked dishes.

ELBOW MACARONI (horns)
Horns are short, semi-circular pasta. They cook quickly and their shape is familiar to everyone since childhood. Horns are also used in main dishes, salads, soups, baked dishes.

ELICHE
Pasta in the form of propellers - with the help of a large number of folds, the pasta perfectly captures tomato and cream sauces.

ELICOIDALI
Pasta in the form of corrugated tubes, similar to rigatoni.

EMILIA-ROMANA (Emilia-Romagna)
Emilia-Romagna is a region of northern Italy that includes two historical regions - Emilia and Romagna. It forms an uneven triangle bounded in the east by the Adriatic Sea, in the north by the Po River, in the south by the Apennines. The capital of Emilia-Romagna is the city of Bologna.

ENRICHED (enriched)
The term enriched on a pasta label indicates that the pasta has been supplemented with nutrients needed for a balanced diet, including B vitamins (thiamin, riboflavin), as well as niacin and folic acid.

EXTRUSION (displacement, extrusion)
A manufacturing process in which material is forced through special presses to shape it. In artisanal pasta production, molds are made of bronze, which provides the paste with a rough surface. It is believed that such a paste holds the sauce better. Larger industries use Teflon-coated molds, which speed up the paste production process and give the paste a smooth surface. In the food industry, breakfast cereals are also produced using extrusion.

FARFALLE (farfalle or butterflies)
Farfalle have been known since 1500, they come from the regions of northern Italy - Lombardy and Emilia-Romagna. Farfalle is more like a bow tie in shape - rectangular pieces of pasta are pinched in the middle. Farfalle is a versatile pasta and pairs well with most sauces, especially light and creamy sauces. Miniature farfalle used to season soups

FARFALLONI (farfalloni)
Farfalloni is a large size farfalle pasta.

FARRO
A non-hybrid ancestor of modern wheat, farro is one of the first "discovered" wheat grains. She fed the Roman legions during the conquest of Europe. It has a nutty flavor and is high in fiber and nutrients. Farro can be eaten by people with wheat allergies as its gluten is easier to digest.

FETTUCCINE or FETTUCCINI (fettuccine)
Fettuccine, which origin is attributed to Rome, is made from flat sheets of pasta, cut into strips (fettuccine - "small ribbons"). This is one of the most popular forms of pasta. Wider than the other popular flat shape, the linguine, this shape provides a better grip on the sauce. Fettuccine goes best with thick and creamy sauces, including cheese sauces. And also fettuccine can be seasoned with tomato sauce, olive oil. One of the most famous dishes with this pasta is Fettuccine Alfredo, it is cooked with a thick sauce of butter, cream and Parmesan (Parmigiano-Reggiano). Fettuccine is similar to tagliatelle, a flat pasta from Italy's northern region of Emily Romagna, but smaller in width.

FREGULA (fregula)
Fregula is a pasta from Sardinia that is similar to couscous but has a coarser texture. It is lightly toasted, which gives it a nutty flavor. The paste is in the form of small balls the size of couscous. It is used to season soups and as a side dish for stews. A traditional Sardinian dish with fregula is clam soup.

FRESH PASTA - PASTA FRESCA - FRESH PASTA
Limited to long pastas such as spaghetti, linguine and fettuccine, as well as stuffed pastas such as ravioli and tortellini, fresh pasta can be made in large plants, small businesses or at home. Pasta dough is made from premium wheat flour, eggs, salt, and butter is added for easier kneading. The dough is kneaded and rolled out by hand or by machines, and then cut into strips of the required width. Fresh pasta is a perishable product. It is packed in airtight packaging and cooled. Fresh pasta should be used within four to five days of preparation.

FUSILLI (fusilli)
Fusilli is Italian for small spirals. Each region has its own spirals - some are very long, some are only half an inch long, some are tightly wound. Spirals are an excellent form for cooking with vegetables, with creamy and cheese sauces. Short fusilli are a great pasta for salads and roasts.

FUSILLI TRICOLORE — tricolor fusilli

FUSILLI BUCATI or FUSILLI COL BUCCO (fusilli bucati)
Hollow fusilli. These fusilli are long, tightly twisted strands of pasta with a small hole in each, like a drinking straw.

FUSILLI NAPOLETANI
Long fusilli (spaghetti length), they are also called fusillo Calabrese. Unlike the fusilli bukati (above), they do not have a hole in the center.

FUSILLONI (fusilloni)
Fusilloni are giant fusilli. They go well with creamy and vegetable sauces.

GALLETTI (galetti)
Translated from Italian means "combs of roosters". This is a paste in the form of small tubes, rolled up in a semicircle with corrugated edges.

GARGANELLI (garganelli)
Garganelli (garganelli) is an egg paste, shaped like penne. Garganelli can be either with or without grooves (here the grooves have a horizontal direction, in contrast to the vertical grooves, as in penne rigate).

GEMELLI (gemelli)
Gemelli ("twins") - consist of two short tubes of pasta twisted together. Gemelli are versatile, as they absorb the sauce well, while remaining “al dente”. They are used both in main dishes and as side dishes, baked dishes and salads. Gemelli goes well with thick tomato and creamy sauces.

GIRASOLE (girazole)
Girasole means sunflower in Italian. In relation to pasta, this word refers to ravioli made in the shape of a sunflower.

GNOCCHI (gnocchi)
Gnocchi is Italian for dumplings. Gnocchi can be made with wheat, potato, or sweet potato flour. Gnocchi can be boiled, baked and served with butter, grated Parmesan or with a delicious sauce. You can add eggs or cheese to the gnocchi dough. Spinach, basil, tomatoes or saffron are often used as seasonings for gnocchi (the latter is typical for Sardinia). Gnocchi are usually shaped like small balls or ovals. Gnocchi is usually served with meat or poultry dishes as a side dish. Potato gnocchi have been a staple in northern and southern Italy since the early 19th century.

GNUDI ("naked" gnocchi)
Stuffed pasta without dough stewed in oil (some bake it). It's a low-calorie way to enjoy the contents without wrapping ("gnudi" means naked in Italian). The general recipe is ricotta, spinach and parmesan. The filling is molded into small smooth balls. They can be served with marinara sauce, mushroom stew, cherry tomatoes, fresh peas, crispy pancetta or any other dish that inspires you. You can cook them with herb butter or sprinkle them with fresh herbs.

GRAMIGNA (gramine)
Paste from durum wheat in the form of curls.

INTEGRALE
See whole wheat pasta

LASAGNE (lasagna)
Lasagne is the plural of lasagna. Lasagna is a dish from the Italian region of Emilia-Romagna, located in north-central Italy. The plural form of the word reflects the way the dish is prepared, as it consists of several layers of pasta. Wide, flat sheets of pasta were first prepared by the Romans, who called them laganum. The word comes from the Latin lasanum, meaning the pot where this dish was prepared. Lasagna later evolved into the layered baked dish we are familiar with today—thin sheets of pasta interspersed with minced meat, cheese, and tomatoes. The ancient Romans did not know about tomatoes, which are native to Peru. Tomatoes were brought to Europe by the Spanish conquistadors at the beginning of the 16th century. Even then, cherry tomatoes were considered houseplants and were not eaten until the 18th century. Modern sheets of lasagne pasta measure two inches wide, sometimes with ribbed edges. The most popular cheeses in lasagna recipes are mozzarella and ricotta, and the sauces are tomato and béchamel. Modern lasagna recipes include vegetable lasagna, white lasagna, and goat cheese lasagna. If you often make lasagna and use store-bought pasta sheets, try making your own lasagna sheets—the rougher surface of the pasta sheets helps the sauce and other ingredients bond better, giving the dish an unrivaled flavor.

LASAGNOTTE
Lasagnotte are wide ribbons of pasta, similar to lasagne sheets, typical of the Italian region of Puglia. Instead of being baked in long strips, they are broken into 2-3 inch pieces, boiled and served with a thick sauce. Traditional sauces of the region include rabbit stew, creamy vegetable sauce with carrots, onions, tomatoes and fresh ricotta.

LIGURIA (LIGURI)
Liguria is located on the coast of northwestern Italy. Liguria is the third of the smaller Italian regions. Liguria borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. Liguria is located on the coast of the Ligurian Sea, which is part of the Tyrrhenian Sea (north of the Mediterranean Sea). The capital of Liguria is Genoa, the birthplace of pesto sauce (pesto alla genovese).

LINGUINE or LINGUINI (linguine)
Linguine pasta originated from Liguria, a region of northern Italy. Linguine means "tongue" in Italian. Linguine is a narrow, flat version of spaghetti (sometimes referred to as flat spaghetti). Linguine is often served with white or red clam sauces, butter, cheese, or cream sauces. But linguines are so versatile that they go with just about any kind of pasta sauce. Linguine is usually served with pesto sauce (basil, pine nuts, pecorino cheese, olive oil and garlic) or a sauce made from cream, peas and spicy smoked ham.

LOMBARDY
Lombardy is the northernmost central region of Italy. Lombardy is located between the Alps and the Po Valley. Lombardy borders on Piedmont, Emilia-Romagna, Veneto and Trentino - South Tyrol, as well as Switzerland. The capital of Lombardy is Milan, the largest city in Italy.

LUMACONI
Literally translated as "snails", lumaconi are giant shells that are stuffed with cheese and vegetables.

LYCOPENE (lycopene)
Lycopene is a natural antioxidant found in tomatoes. Based on the results of scientific studies, lycopene is believed to prevent the formation of certain malignant tumors, such as prostate cancer and cervical cancer.

MACARONI or MACCHERONI (pasta)
A pasta made from wheat flour and water without eggs (see FDA definition for pasta below). Many types of pasta are tube-shaped, but there are other shapes as well, including shells, swirls, and ribbons. Among tube-shaped pasta, the most famous are: horns (short curved tubes), ditalini (tiny, very short tubes), mostaccioli (large tubes 2 inches long, cut diagonally with a grooved or smooth surface), penne (large, straight tubes, cut diagonally), rigatoni (short, grooved tubes), ziti (ziti), long, thin tubes. Most pasta doubles in size during cooking.

MACARONI PRODUCTS (pasta)
According to the FDA (Food and Drug Administration), pasta is food, including spaghetti and vermicelli, that is made from dried dough made from durum wheat flour, potato flour, or other flour.

MALLOREDDUS (malloreddus)
Malloreddus is a traditional Sardinian pasta made from durum wheat flour.

MANICOTTI (manicotti)
Manicotti is stuffed, baked pasta. Manicotti means "muff" or "sleeve" in Italian. Manicotti is a tube-shaped paste one inch in diameter and four inches long. Manicotti is one of the oldest forms of pasta - in those days, the dough was cut into large rectangles, filled with stuffing and baked in the oven (today they are known as cannelloni). Nowadays, manicotti is first boiled, then stuffed with minced meat, cheese or a mixture of seafood, poured with sauce and baked.

MARITATI (maritati)
Maritati is a mixture of two forms of pasta - orecchietti (ears) and cavaturi (short, swirling pasta). See also orecchiete maritate (orecchiete maritate).

MEZZALUNE or MEZZELUNE (mezzaluni)
Mezzalunni (translated from Italian as “half moon”) is stuffed pasta that has the shape of a crescent.

MEZZI RIGATONI (mezzy rigatoni)
Mezzi rigatoni literally means half a rigatoni. Mezzi rigatoni is a shorter version of rigatoni. This form of pasta is versatile, combining the flavor of traditional rigatoni with a smaller size.

MEZZI TUBETTI (mezzy tubetti)
Small short tubes, usually used in soups.

MOSTACCIOLI (mostachiolli)
Mostaccioli means "little mustache". Mostachiolli pasta is traditional in Campania, a region of southern Italy that includes the cities of Capri, Naples and Sorrento. Large, 2.5-inch tube-shaped pasta cut diagonally (with angled ends) with a smooth surface, similar to regular penne.

NOODLES (noodles)
From the German word "nudel", which means egg paste. In America, the term refers to both egg noodles and Asian forms of noodles. Noodles can be made from wheat flour, rice, soy, potato or other flour, from tofu. Italian noodles are always made from durum wheat flour. Gnocchi (gnocci) are also considered pasta.

NOODLE PRODUCTS (noodles, ribbon pasta)
According to the FDA classification, pasta is a product that is made by drying specially shaped pieces of dough consisting of durum wheat flour or potato flour (or a combination of both), liquid eggs, frozen eggs, egg powder, egg yolks (or any combination of the two). of these components), with or without water, with one or more additional ingredients. By law, egg noodles must contain at least 5.5% egg solids per kilogram.

NOVELTY PASTA
Paste in the form of various elements, cultural signs, emblems, etc. Pasta shapes depend on the season (leaves, sun, pumpkins), holidays (Santa Claus, ghosts, hearts), hobbies (pets, sports equipment), flora and fauna.

OCCHI DI LUPO (occhi di lupo)
Occhi di lupo literally translates to "eyes of the wolf". It is a large rectangular, penne-like pasta. This form of pasta goes well with tomato and cream sauces.

ORECCHIETTE (orecchiette)
Orecchiette literally translates to "small ears". The Italian word for ear is orecchio. Oricchiette is one of the three traditional forms of pasta from the Italian region of Puglia (along with cavatelli (cavatelli) and cavaturi (cavaturi)). Orecchiette goes well with meat dishes and vegetable sauces.

ORECCHIETTE MARITATE (orecchiette maritate)
Orecchiette maritate is a mixture of round orecchiettes and long, thin casarecci cooked in the same pot.

ORZO (orzo)
Orzo means barley in Italian. Orzo is a pasta shaped like a grain of barley or rice, made from durum wheat flour. In addition to wheat orzo, orzo flavors are available in black bean, red chili, sweet potato, or other seasonings. Orzo is often used in place of rice. It can be combined with rice when preparing pilaf. Orzo is a versatile pasta and can be used like rice or barley in soups, salads and side dishes.

PACCHERI AND MEZZIPACCHIERI (packeri and mezzipakcheri)
Paccheri is a pasta shaped like large tubes without sharp ends, similar to rigatoni. The unusual shape of pakcheri pasta is typical of the area around Naples. Packeri goes well with any sauces: from creamy to vegetable. Packeri can be served with squid or other seafood. Mezzipacchieri (mezzipakcheri) is a pasta pakcheri the size of half the length of a regular pakcheri.

PAGLIA E FIENO (paglia e fieno)
Paglia e fieno in Italian means "straw and hay," a pasta that combines yellow egg tagliatelle (straw) and green tagliatelle (tinted by adding spinach to pasta dough) - hay. This pasta can be served with any sauce, but is most often paired with tomato sauce and cream.

PAPPARDELLE (pappardelle)
Pappardelle is a classic wide egg pasta (about ¾ inch wide) native to Tuscany. Pappardelle is usually served with various meat sauces, especially game meats such as hare or wild boar.

PANSOTTI (pansotti)
Pansotti is a pasta similar to ravioli, has a triangular shape with curved edges, its filling never includes meat. The word pansotti in Italian means "belly".

PASTA (paste)
Pasta is the Italian name for noodles. Pasta dough is made from a mixture of flour and water. Italian pasta is made only from durum wheat flour, water and sometimes with the addition of an egg. The term refers to pasta of all shapes, from long ones like spaghetti, to pasta shaped like fusilli (corkscrews), stuffed pasta like ravioli, and tube-shaped pasta like penne. Pasta is served with sauces, used in the preparation of soups, salads and second courses. Half a serving of pasta contains one gram of fat, 106 calories, 5 milligrams of sodium, protein, and micronutrients, including B vitamins and iron.

PASTA DI SEMOLA DI GRANO DURO (durum wheat pasta)
Pasta di semola di grano duro is one of two types of Italian commercial pasta made only from durum wheat flour, water and salt. Another type is egg pasta (pasta all'uovo or egg pasta), eggs are added to the dough when preparing this type of pasta. Egg pasta is mostly flat ribbons of varying widths, from thin linguini to wide lasagna, while regular pasta comes in a variety of shapes and sizes.

PASTA E FAGIOLI (bean pasta)
White bean soup with ditalini pasta, celery, carrots and tomatoes.

PASTA REGIONAL
Curl-shaped paste.

PASTIFICIO
A pasta maker, or a person or a factory.

PASTINA (pastina)
Tiny star-shaped pasta is the smallest of the variety of pasta shapes (the name literally means “little pasta” or “little dough”). Pastina is often served in soups or broths. However, pastina can also be used in more complex recipes, such as timbale or stuffed pumpkin. Pastina is produced both without the addition of eggs, and in the egg version.

PENNE
Penne is one of the most famous and popular forms of pasta, native to Campania, a region of southern Italy. Penne are large (2-inch long) straight tubes cut diagonally, resembling a feather cut. Penne can be with a corrugated surface (rigate (rigate)) for better fixation of the sauce. Penne is one of the most versatile forms of pasta - they go with most sauces and can be baked in the oven. Penne all'Arrabbiata is penne with a spicy tomato sauce that includes garlic, basil and red chili.

PENNE RIGATE (penne rigate)
Penne rigate is penne with a corrugated surface. This pasta shape is great for fixing the sauce. The voids in the pasta trap the sauce inside the penne, and the corrugated surface on the outside.

PENNETTE (pennette)
Pennette is a small penne pasta.

PENNONI (penny)
Pennoni in Italian means "big needles" or "big penne". A pennoni is a large penne.

PERCIATELLI (perchiatelli)
Perciatelli is a pasta in the form of long hollow tubes, differs from spaghetti in thickness. The name of the pasta comes from the Italian word "perciato", which means "penetrating through". Perciatelli are usually served with creamy sauces or light tomato sauces, or simply with olive oil.

PESTO SAUCE (pesto sauce)
Pesto sauce is one of the most famous Italian sauces. The pesto sauce is made with basil, garlic, parmigiano-riggiano cheese, pecorino, olive oil, pine nuts and salt. Traditionally, all the ingredients are ground in a mortar and pestle. The sauce, originally from Genoa, is known as pesto alla genovese (pesto alla genovese). When preparing pesto sauce, basil can be replaced with spinach or arugula, pine nuts with walnuts or other nuts.

PEZZOCHERI (pizzoccheri)
Pizzoccheri is a pasta made from buckwheat flour, a traditional pasta from the Valtellina Valley, which is located in northern Lombardy and borders Switzerland. Pizzoccheri is a traditional winter dish served with cabbage and potatoes, seasoned with garlic and baked with cheese.

PIEROGI or PEROGI (dumplings)
Pierogi are half-moon dumplings that look like Italian agnolotti. Vareniki are Russian or Polish stuffed dumplings. Potatoes, mushrooms, rice or berries and fruits can be used as fillings.

POTSTICKERS
Crescent-shaped stuffed Asian dumplings filled with meat, seafood or vegetables.

PUGLIA (Apulia)
Puglia is a region of southeastern Italy, bounded to the east by the Adriatic Sea, to the southeast by the Ionian Sea and the Gulfs of Otranto and Taranto to the south. Its southern part is a peninsula known as Salento, which is the "heel" of the Italian "boot". The capital of Puglia is the city of Bari.

PUNTALETTE (puntalette)
Puntalette is a pasta similar to orzo (orzo), shaped like rice grains, used for soups.

RADIATORE (radiator)
Radiatore is a short paste with deep grooves and ridges. It is one of the most elegant forms of pasta and is used as a dressing for soups, as a side dish or for salads.

RAGU (stew)
Ragout is a meat sauce. The Italian word ragù comes from the French ragoût, which means "to awaken the taste." The stew is prepared according to the following recipe: the meat is added to the soffritto - a mixture of chopped onions, carrots, celery and seasonings (garlic, fresh herbs such as parsley or sage), which is fried in olive oil. Then the vegetable mixture and meat are stewed in tomato sauce for a long time.

Stew can be cooked with any meat or game. Ragù alla bolognese (stew alla bolognese) - better known as bolognese sauce, is made from minced pork, beef and pancetta. Ragù alla Napoletana (Neapolitan stew) - includes chopped beef, raisins and pine nuts.

RAMEN (ramen)
Ramen are Japanese wheat noodles. While this pasta is known to Americans and Russians as inexpensive instant noodles, there are many varieties of noodles and recipes for making them in Japan.

RAVIOLI (ravioli)
Ravioli is a type of Italian pasta that is similar to Russian dumplings. Ravioli can be stuffed with a variety of cheeses, meats, seafood or vegetables. Ravioli can be made in circles or squares, or in other shapes (such as heart or fish). Ravioli is served with butter or olive oil, with various sauces or used in soups.

RAVIOLINI (ravioli)
Raviolini are miniature ravioli. Raviolini is served as a separate dish or added to soup.

RAVIOLONI (ravioloni)
Ravioloni are large sized ravioli. Ravioloni is filled with meat, cheese or vegetables.

RIBBON PASTA (ribbon paste)
Unlike round spaghetti, ribbon pasta is a flat pasta. Ribbon pasta is produced in different lengths, widths and thicknesses: from thin linguine (linguini), medium width - fettuccine (fettuccine) and tagliatelle (tagliatelle), wide pasta - pappardelle (pappardelle) and up to the widest - lasagna.

RICCIA LARGA (Riccia larga)

Riccia larga are medium-width lasagne sheets with ribbed edges.

RIGATONCINI (rigatonchini)
Rigatonchini is a thinner and smaller version of rigatoni. The size and density of rigatonchini works best with thick sauces. This form of pasta is also good for baking.

RIGATONI (rigatoni)
Rigatoni is a form of pasta native to southern and central Italy. Rigatoni is a paste in the form of large, corrugated tubes with rectangular ends. The name rigatoni comes from the Italian word "rigato", which means "to draw a line". Rigatoni goes well with meat and cheese sauces, because the corrugated surface fixes the sauce well.

The difference between rigatoni and penne is that the ends of the penne are cut at an angle.

Rigatoni all' Amatriciana is a rigatoni dish with cherry tomato sauce, freshly ground red pepper, pancetta or bacon and grated Romano cheese.

ROTINI (rotini)
Rotini is a pasta native to northern Italy. Rotini are spirals or springs about 2.5 cm long, which is different from fusilli (fusilli). Rotini goes well with pesto sauce. Also, rotini are often used in salads.

RUOTE (van wheels)
Ruote is a spoked wheel-shaped pasta. Ruote means "wheel" in Italian.

SACCHETTE
Sacchette are bags of pasta, they are prepared with different fillings, like ravioli. They are most often boiled and served like regular pasta, but can be deep fried.

SAGNE
Sagne is a pasta typical of the Italian region of Puglia. Sagne is a long pasta with curls that look like curls.

SARDINIA (Sardinia)
Sardinia is the second largest island in the Mediterranean, after Sicily. Sardinia is located west of Italy and south of Corsica, between Italy, Spain and Tunisia. Sardinia is an Italian region with autonomy status. The capital of Sardinia is the city of Cagliari.

SAFFRON-FLAVORED PASTA (saffron paste)
Pasta with the addition of saffron goes well with seafood, spicy tomato or light creamy sauces.

SEMOLINA (semolina, durum wheat flour)
Semolina is the coarsely ground and granulated inner hull of durum wheat grains. These round, golden grains are the basis of most American and all Italian dry pasta. Semolina is granulated like granulated sugar, not powdered like most flours. When preparing fresh pasta at home, semolina is not used, ordinary flour is used, the gluten content of which is lower. Making dough from semolina requires large industrial mixers or several hours of kneading the granular mass. However, properly prepared top quality commercial pasta is as good as homemade pasta.

SEME DI MELONI (Seme di Meloni)
Seme di meloni, literally translated means "melon seed". Seme di meloni is a small-sized pasta that is most often used in soups.

SHELLS or CONCHIGLIE (shells)
Shells are one of the most popular forms of pasta. Giant shells can be stuffed with anything from ricotta to seafood. Small shells are a great pasta for soups, salads, they go well with any sauces. Shells are better than cones for making macaroni and cheese.

SOUP PASTA (paste for soups)
Various small and tiny forms of dried pasta. Some of the options include:

• alphabets,
• corallini (corallini), ditalini (ditallini) and tubbetini (tubettini, pasta shaped like tiny tubes),
• orzo (orzo, pasta shaped like rice grains),
• pastina (pastina, tiny stars),
• couscous.

SPACCATELLI (spaccatelli)
Spaccatelli is a long tube-shaped pasta cut in a special way: the tube is cut in length from top to bottom.

SPAGHETTI (spaghetti)
Spaghetti is the most famous form of pasta. Spaghetti, despite the large number of more elegant and unusual forms, remain the most popular. The word "spaghetti" literally translated from Italian means - a long cord. Spaghetti are long, thin, round tubes. The thickness of spaghetti varies depending on the region of origin (see spaghettini and spaghettoni). A versatile pasta, spaghetti can be used in almost any dish and with sauces of any thickness. However, spaghetti is best paired with olive oil or tomato-based sauces.

SPAGHETTI or LINGUINI A MATASSA (spaghetti or linguine and matassa)
Linguine a matassa is spaghetti shaped in a special way. Instead of straight "sticks" of pasta, this pasta is made in the form of rings or figure eights. "Matassa" in Italian means a skein of yarn.

SPAGHETTI TAGLIATI (spaghetti tagliati)
Tagliati spaghetti are shorter than regular spaghetti and are used in soups.

SPAGHETTI DI NERO DI SEPIA (spaghetti dyed with cuttlefish ink)
Spagetti di nero di sepia - black spaghetti, pasta is typical for the island of Sardinia. The paste is dyed black with cuttlefish ink. Spaghetti, dyed with cuttlefish ink, has a spicy and slightly salty taste, so they are best combined with seafood-based sauces (sauce of assorted clams, mussels, scallops, shrimp, or just fresh clams in garlic sauce).

SPAGHETTINI (spaghettini)
Spaghettini is thin spaghetti. Spaghettini are popular in Southern Italy, where they are often served with spicy sauces.

SPAGGHETTONI (spaghettoni)
Spaghetti are thicker spaghetti with a firmer texture. Spaghettoni are typical for the central and southern regions of Italy, where al dente pasta is eaten. In Puglia, spaghettoni is served with olive oil and fresh garlic.

SPӒTZLE or SPAETZLE (spätzle, dumplings)
Spaetzle means "small sparrow" in German. Spaetzle are tiny noodles or dumplings made from flour, eggs, milk and water with a pinch of nutmeg. The spaetzle dough is either rolled out and cut into thin strips, or pushed through a colander with large holes. Small pieces of dough are boiled or added to soups or other dishes. In Germany, spaetzle is served as a side dish like potatoes or rice, along with a sauce or gravy.

SPECIALTY PASTA
Ingredients such as vegetable dyes, herbs or other seasonings are added to the special paste. Specialty pasta comes in a variety of shapes and sizes. Spinach makes pasta green, carrots orange, beets or tomatoes red, beans brown, and cuttlefish ink black. Spicy herbs and seasonings include basil, black pepper, chili, garlic, lemon peel and rosemary.

STRAND PASTA or LONG CUTS (long pasta)
This category of pasta includes one of the most famous forms of pasta, spaghetti, as well as angel hair pasta, capellini, vermicelli and other types of pasta in the form of long tubes. The fibers of the paste are usually tubular, but can be rectangular or spirally shaped, such as fusilli bucati. The main difference is the thickness of the tubes. Thicker tube pastas work best with thicker sauces, while thinner tubes work better with lighter ones. (Long, flat pastas such as linguini and fettuccini are categorized as ribbon pastas.) Sauces based on olive oil, such as pesto, are ideal for this type of pasta: they evenly coat the pasta fibers and prevent them from sticking together.

STRANGOZZI (strangozzi)
Strangozzi is an egg pasta from the Italian region of Umbria.

STROZZAPRETI or STRANGLOLAPRETI (strozzapreti)
Strozzapreti literally means "what the priest choked on". Strozzapreti is a pasta in the form of twisted tubes, which was named so several centuries ago, when priests ate free meals in restaurants and homes. According to history, some restaurant owners hoped they would choke on pasta before trying the more expensive meat or fish. The inventors of this form of pasta believed it would "get stuck in the priest's throat".

STUFFED PASTA (stuffed pasta)
Stuffed pasta is pasta filled with various fillings. The filling is placed on a flat sheet of pasta, another sheet is placed on top and the edges are pinched. Forms of stuffed pasta are diverse - squares, circles, crescents, triangles. The filling of stuffed pasta can be various meats, vegetables, seafood, cheese and herbs. Pasta tubes, for example, can be filled with ricotta, spinach and ricotta, spinach and almonds, mascarpone and walnuts, or anything else. Stuffed pasta is served with butter or olive oil to leave the filling of the pasta in the center of the gourmet's attention.

TAGLIATELLE (tagliatelle)
Tagliatelle is a narrow classic Italian egg pasta. This form of pasta is typical of the Emilia-Romagna region, which is also famous for its balsamic vinegar, Parmigiano-Reggiano cheese and spicy smoked Parma ham. Flat tagliatelle ribbons are wider than fettuccine. Tagliatelle is usually served with meat stew. The pasta is wide enough for thick sauces and thin enough for creamy sauces. The classic sauce includes mascarpone, smoked salmon, Parmigiano-Reggiano cheese and finely chopped dill.

TAGLIARINI (tagliarini)
Tagliarini is a narrow version of tagliatelle (see above), a flat, wide egg pasta. Tagliarini is similar in size to fettuccine. Tagliarini is traditionally served with butter.

TARTUFI
Tartufi means black truffle in Italian. Some pastas, especially in the form of ribbons and tubes, are made with the addition of black truffles, which give the pasta an exquisite taste. This type of pasta is served with butter or grated Parmigiano-Reggiano cheese. However, if you have fresh black or white truffles, then you don't need a special truffle paste. Enjoy fresh truffles with excellent flat pasta.

TORCHIETTI (torchetti)
Torchetti literally means "small torches". This short, bell-shaped pasta goes well with simple tomato sauces. Torchetti comes from the Italian region of Campania.

TORTELLINI (tortellini or dumplings)
Tortellini is a small-sized stuffed pasta with a wide variety of toppings and a favorite pasta dish all over the world. Tortellini are also served in soups, such as the classic tortellini in broth (tortellini in brodo). Tortellini comes from Bologna and their appearance is described in legend: when the goddess Venus stopped at a tavern on the outskirts of the city, the owner of the hotel peeped through the keyhole, but could only see the navel of the goddess. Fascinated, he went to the kitchen and, in order to remember this vision, he created an egg paste that had the shape and dimensions of a goddess's navel.

TORTELLONI (tortelloni)
Tortelloni are large sized tortellini.

TORTIGLIONI (tortilloni)
Tortilloni is a tubular pasta rolled into spirals that is used in baked dishes, as well as with thick tomato or vegetable sauces.

TRENNE (trenne)
Trenne are triangular penne (tubes with a triangular section). The name trenne is an abbreviation of two words: penne (penne) + triangolo (triangle) = trenne (trenne). Like penne, the size and density of triangular tubes with angled ends is universal for most dishes. Trenne are combined with cheese sauces, tomato sauces, they can be boiled or baked in the oven.

TRENETTE (trenette)
Trenette is a long, flat, ribbon-like pasta similar to linguine. A classic Ligurian dish is a combination of trenette and pesto sauce.

TROFIE (trophy)
Trofie is a twisted pasta.

TROFIETTE (trophyette)
Trofiette is a thinner trophier pasta.

TROTTOLE (trottole)
Trottole is a form of pasta in which rings of pasta are curled around a central rod. Trottole is ideal for salads and soups.

TUBETTI RIGATI (tubetti rigati)
Tubetti rigati translated from Italian means corrugated tubes. Tubetti rigate is a small pasta (tubes about 1.2 cm long) that is often used to season soups, typical of minestrone (minestrone). This form of pasta can replace ditali (ditali), pennette (pennette) or horns (elbow macaroni).

TUBETTINI (tubbettini)
Tubettini are tiny tubes similar to ditalini used to season broths.

TUBULAR PASTA (paste in the form of tubes, tubular paste)
Paste in the form of tubes exist in various sizes and shapes. Some tubules are long and narrow, while others are wide and short. The surface of the tubes can be smooth or corrugated (rigate), the ends of the paste can be cut straight or at an angle. Pasta in the form of tubes goes well with thicker sauces. Some types of tubular pasta, like manicotti, can be stuffed with meat and/or cheese and then baked in the oven (al forno). Among the tubular pasta of small sizes, the most popular are horns (elbow macaroni), which are often used to make macaroni and cheese.

TUSCANY (Tuscany)
Tuscany is a region of central Italy that borders Lazio to the south, Umbria and Marche to the east, Emilia Romagna and Liguria to the north, and is washed by the Tyrrhenian Sea to the west. Tuscany is known for its wines, including Chianti and Brunello di Montalcino. The capital of Tuscany is the city of Florence. Provinces of Tuscany: Arezzo, Grosseto, Livorno, Lucca, Massa Carrara, Pistoia and Prato.

UMBRIA (Umbria)
Umbria is a hilly region located in central Italy, bordered by Tuscany to the west, Marche to the east, and Lazio to the south. The capital of Umbria is the city of Perugia.

VENTAGLI (ventali, fan)
Ventali is a paste in the form of short wide ribbons with a grooved edge.

VERMICELLI (vermicelli)
Vermicelli is thinner than spaghetti but thicker than angel hair pasta. The word vermicelli in translation means small worms. Vermicelli is as versatile as spaghetti and goes well with almost all types of sauces, except for very thick ones. Like spaghetti, vermicelli can be used to make soups.

WHOLE WHEAT PASTA or INTEGRALE (whole grain pasta)
Many types of pasta are made from whole grain semolina, which provides the human body with valuable fiber and nutrients.

ZITI (ziti)
Ziti is a popular form of pasta: a medium-sized, long, thin, tubular pasta. Ziti tubes often have a sharp end. In Campania and Sicily, baked ziti is traditionally served at wedding banquets.

ZITONI (zitoni)
Zitoni are large ziti.

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Dishes of Italian cuisine are firmly established on our table. The first thing that comes to mind at the mention of Italy is, of course, pasta. It is characterized by simplicity, ease of preparation and fragrant appeal.

website brings to your attention 10 delicious Italian pasta recipes that you will not 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 garlic cloves
• 225 ml cream or sour cream
• 75 g grated parmesan

Cooking:

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

Baked pasta with fried vegetables

Ingredients:

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

Cooking:

1. We heat the oven to 230 degrees. On a baking sheet put the pepper, cut into strips, zucchini and zucchini, diced, mushrooms and onions, mix with olive oil.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and roast vegetables until soft, about 15 minutes.
3. Cook the pasta for about 6 minutes until the inside is firm. When ready, drain the water.
4. In a large bowl, gently toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper.
5. Transfer everything to an oiled baking dish. Sprinkle the dish with parmesan cheese, lay out pieces of butter on top. Bake until crust is golden and cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

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

Cooking:

1. Put the basil, garlic, pine nuts, grated Parmesan into the bowl of a blender. Grind, add salt and pepper to taste. Then pour in a little olive oil. Mix well.
2. In a small saucepan over medium heat, heat heavy cream, add butter, melt. Add the pesto to the pot and stir.
3. Boil macaroni in salted water. Drain the water, transfer the pasta to a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional), mix well.

Penne rigate with pork tenderloin

Ingredients:

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

Cooking:

1. Cut the pork tenderloin into thin pieces, fry in olive oil for 7 minutes.
2. In the meat, add red onion in half rings, finely chopped chili pepper, previously peeled from seeds, basil, cherry halves. Fry for 3 more minutes. Add tomato puree or finely chopped tomatoes. Salt, simmer for 10 minutes.
3. At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the finished sauce, leave for a minute.
4. We spread the dish on a plate, sprinkle with grated parmesan, decorate with green onions.

Carbonara with zucchini and meatballs

Ingredients:

• 500 g minced pork
• 1 onion
• 4 slices of 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

Cooking:

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

Pasta with shrimps and wine-tomato sauce

Ingredients:

• 4 tbsp. l. olive oil
• 3 garlic cloves
• 4 cups diced tomatoes
• 1 glass of 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

Cooking:

1. In a saucepan, heat up 2 tbsp. 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.
2. Boil the pasta in salted water, drain the water, add the butter and stir.
3. Heat the rest of the oil, add the shrimp and fry lightly. Then mix the shrimp with tomato sauce.

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

pasta bolognese

Ingredients:

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

Cooking:

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

Ditalini with green pea sauce

Ingredients:

• 80 g ditalini pasta
• 215 g peas
• 45 g olive oil
• 1 head of onion
• 50 g bacon
• 35 g crab meat
• 10 g parmesan cheese
• 80 g cherry tomatoes
• chilli

Cooking:

1. In a frying pan, heat 20 g of olive oil and fry the onion and bacon. When they are reddened, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. We shift the peas into a blender and make a puree out of it.
2. Cook pasta according to instructions.

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

In the water in which the broccoli was blanched, bring to a boil and throw in the spaghetti. Cook, stirring, for 5 minutes and drain all the water.

Pour red wine into a saucepan, add sugar, boil for 2 minutes. Then put the undercooked spaghetti into the simmering wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. Pasta should be slightly undercooked.

Heat olive oil in a frying pan, throw in chopped garlic and red pepper flakes. Fry the garlic until pale golden. Add broccoli, salt, black pepper and cook, stirring, 1 minute.

Put the spaghetti in the pan with the broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

Spicy chicken pasta

Ingredients:

• 2 chicken breasts
• 1/2 package fettuccine
• 2 sweet bell peppers
• 1/2 medium red onion
• 2 garlic cloves
• 4 small tomatoes
• 1 glass of milk
• olive oil for frying
• black pepper to taste
• red pepper to taste
• teriyaki sauce
• fresh herbs for garnish

Cooking:

1. Cut the chicken fillet into cubes, season with red pepper. Heat up a frying pan, add oil and fry the chicken. Lay the fried fillets on a plate.
2. In the same pan, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with chicken.
3. Cook pasta according to instructions. We do not drain all the water, leave about a glass.
4. Pour the water left after the pasta into the pan, pour the milk. Add a couple of tablespoons of teriyaki sauce, a little black pepper. Stir the sauce so that it does not burn, bring to a boil and put the vegetables there, mix.
5. Transfer the pasta to the skillet and stir. Simmer for 5-7 minutes. Sprinkle greens on top, arrange on plates and serve.

Any person associates with a dish that the Italians call pasta. Despite the fact that they have over 300 recipes for this dish, there are still disputes about who was the discoverer of the culinary masterpiece: China or Italy. There is a legend that the famous traveler Marco Polo brought a recipe for a unique noodle dish from China in the 13th century. In general, one can talk about pasta, perhaps, endlessly. We will make a culinary journey through the types of pastas. And at the same time we will find out how they differ from each other.

Types of Italian pasta by cooking method

Pasta can be divided into 3 groups according to the way they are prepared:

• Dry pasta.
• Fresh pasta.
• Full (or filled) paste.

For the preparation of dry pasta, durum wheat flour and water are used. Accordingly, we get a product that will serve as the main ingredient in cooking. The resulting dough is dried in a certain way, and it can be stored for a long time. There are many varieties of this product. For example, in the Russian way - these are horns, butterflies, vermicelli and so on.

Fresh pasta differs from dry pasta in that, in addition to flour and water, a chicken egg is added to the future dough. And also this dough is either boiled immediately or frozen. The drying process is not provided here. It has a more delicate taste than dry pasta.

Full or filled pasta is one of the types of pasta intended for cooking stuffed dishes. For example, ravioli, lasagna, agnolotti, tortelloni and more. Analogue in Russian cooking are dumplings and dumplings. But with the difference that finished products are added to this paste, and not raw.

Variety of shapes and sizes of pasta

In Italy, the types of pasta are so diverse that it's time to get confused. Here is such a range of them, as nowhere else. What is remarkable: each region has its own shapes and sizes of pastas, which were once invented by the culinary mind of man.

So, what types of pastes exist if you classify the product by shape and length? This:

1. A long paste of rounded shape, from 15 to 30 centimeters long, not more than 1.8 mm in diameter. These include: vermicelli, capellini, spaghetti, bucatini, fettuccine, lasagnette, pappardelle, linguini.
2. Short pasta in the form of a tube, length from 1 to 4 centimeters: penne, cannelloni, fusilli, cellentani.
3. Fine pasta: stelline, anelli, risoni, quadretti, ditalini.
4. Curly pasta: conchiglie, caserecce, campanelle, farfalle, fiori, rotini.
5. Stuffed pasta: conchiglioni, lasagna, ravioli, tortelloni.

As you can see from the list, the range is really wide. And remembering them all, perhaps, will not succeed. Only if you are not Italian. Let's take a closer look at the most popular types of pastes used in Europe.

Spaghetti - classic pasta

There is no such restaurant where a dish called "Carbonara" would not be served. It is for its preparation that dry spaghetti pasta is used. Cream sauce has the same name. And juicy pieces of bacon act as an additional ingredient.

Spaghetti is the unspoken symbol of Italy. The first mention of them falls on 1819, in translation it means "string" or "twine". Many dishes are prepared from this type of pasta, and Carbonara pasta tops its list.

Linguine

This is a classic type of pasta in the form of long thin but wide strips. In appearance, they are similar to fettuccine and "flattened" spaghetti. Unlike other pasta representatives, linguine is made not only from white flour, but also from whole grains. This pasta is usually served with classic pesto sauce and seafood.

Quatappi

Many types of pasta in Italian cuisine have two names. Quatappi is no exception. His middle name is cellentani. In appearance, this pasta resembles a spiral or a corkscrew. Where did the first name of the pasta come from. The main distinguishing feature is the high ability to hold the sauce on the surface of the pasta. For this reason, cellentani is more often used in cold appetizers, salads, and will also perfectly withstand the load of a dense sauce in a dish.

Bucatini

It means "permeated" or "perforated". The name comes from its appearance: it is a rounded paste resembling a pipe. The second name of these pasta is perciatelli. Their length reaches up to 30 centimeters. Cooking time is no more than 9-11 minutes. Bucatini is usually served with oily sauces, in addition to fish, meat or vegetables. This type of pasta (pictured below) goes well with tomato sauce.

Penne Rigate

It is a popular form of pasta in Italy. This type of pasta (a kind of pasta, as the Italians would say) is called "feathers". External similarity with a feather is due to oblique diagonal cuts and a ribbed surface. Products are different in length and ribbing (or lack of it). The primary purpose of creating this paste was to create a "base" for the paste.

For this reason, penne goes well with absolutely any sauces and products. Most often sauces: fish, meat, tomato, cream, cheese. Classic serving of penne in the "Boscayola" dish with dried pieces of porcini mushrooms and ham.

Cannelloni

Translated from Italian, "caneloni" means "big reed". In practice, it is a large "pipe" that is filled with stuffing and poured over with sauce. It turns out a casserole in miniature. As a filling, minced meat with bechamel sauce, finely chopped beef and spinach in tomato sauce are most often used. The recipe may be different - this is at the discretion of the chef.

Radiators

Very unusual form of pasta. It resembles a radiator grille, which is where it got its name from. This pasta was born in Tuscany. Due to its bizarre shape, it has the best characteristics in terms of sauce sticking. Thick sauces are the best way to reveal their taste on radiators. It can be found not only in pasta dishes, but also in soups, as well as casseroles and salads, in cold appetizers. Having tried it once, you will never forget its dense and so Italian taste.

Farfalle

This is another type of Italian pasta that is a hit with gourmets. Square pieces, compressed in the middle, and with numerous pointed triangles along the edges. The appearance resembles a "butterfly", from which the pasta got its name. For the first time, people started talking about farfal at the beginning of the 16th century. But to this day, love for her does not fade among fans of Italian cuisine.

It goes well with all sauces, but most often in the menu of European restaurants you will find a composition of tomato or cream sauce. Currently, colored farfalle is very popular, which has spinach or tomato in its composition, giving characteristic shades. When you combine 3 colors (along with the classic pale wheat) you get a dish that resembles the flag of Italy.

Ravioli

For a Russian person, ravioli is vareniki or pelmeni, depending on the filling. But Italian dumplings are always square in their classic interpretation. But there are also rounded and semicircular shapes. The filling in different regions of Italy is different. There is no gold standard here. For example, the Romans prefer ravioli with ricotta, spinach, nutmeg and black pepper. And the Sardinians like to stuff them with ricotta with lemon zest.

Sauce for pasta as the soul of the dish

Italians are of the opinion that the sauce in any pasta plays a key role. And they call it the "soul" of the dish. The quality execution of the sauce and the right type of pasta is the key to the success of any culinary masterpiece of Italian cuisine!

Since ancient times, olive oil mixed with finely chopped garlic has been considered the most basic sauce for pasta. This dressing goes well with fish, meat, eggs, cheese, herbs and vegetables today. Classic pesto sauce is based on this basic combination of ingredients.

Now many catering establishments offer visitors an independent choice of dry pasta and sauce. Forgetting that a person who is not closely familiar with the basics of Italian pastas and sauces can get something rather obscure instead of the expected tasty dish. For easier understanding, an example: smooth pasta cannot "keep" meat and tomato sauces on its surface. Accordingly, when eating, the most delicious will remain at the bottom of the plate. Italians consider this culinary barbarism.

Long pasta is especially good with cream sauces as more delicate products. And short ones go well with pieces of meat, poultry, seafood, fish and vegetables. They have better grip.

Cooking in Italian

If you want to cook real Italian pasta at home, then you must follow certain rules for its preparation. The first thing to know is the degree of cooking pasta: they should not be completely cooked. Better undercooked than overcooked. There is such a thing as "al dente", which literally means "on the tooth", that is, the product should be slightly undercooked, crunchy. This is due to the fact that even when the heat supply is interrupted, it continues to “cook” due to the heat that is communicated from the outer shell - from its inner part.

Such a paste will be elastic and spring a little. It is to this state that it must be brought.

We proceed to the direct preparation of the dish. Let's take Carbonara as an example.

For every 100 grams of pasta, prepare 1 liter of water and 1 tablespoon of salt. When the water starts to boil, put the pasta into a pot of water. This must be done while stirring so that it does not stick together. Some housewives add sunflower or olive oil to the water so that the pasta does not stick together. They don't really stick together, but the sauce will be very hard to "lay down" on them. Therefore, we omit this trick with oil at this stage.

Depending on the thickness of dry pasta, the cooking time takes from 6 to 15 minutes, for fresh pasta this value is around 3-4 minutes. In our case, "al dente" takes 10 minutes or 12 minutes for complete readiness. As for the sauce, the rule here is the following: the thicker the pasta, the thicker the sauce.

Put the chopped bacon on a preheated pan, and while it is heating, we are making the sauce. That is, everything must be done at the same time. To prepare the sauce, you need to take: 3 eggs (per 500 grams of pasta), grated cheese (25% pecorino, 75% parmesan), ground black pepper.

When the pasta has reached the desired state, we overturn them in a colander. And then send to the bacon and mix with the sauce. The heat from the pasta will bring the sauce to the right consistency.

Your Italian pasta "Carbonara" is ready, enjoy a simple but insanely delicious dish.

Finally

Today we managed to get a little closer acquainted with the cuisine of Italy. Types of pasta (with photo!) We tried to consider as detailed as possible. But even though a large number of them were mentioned in the article, it is simply impossible to describe everything in one review. After all, even one variety has its subspecies. And in different regions of Italy there are unique forms of pasta and recipes for preparing dishes that cannot be found anywhere else.

The question of how many types of pastes there are in general is not difficult to answer. There are over 300 of them. But it is unlikely that you will be able to remember everything. Likely to try. But if you still manage to do this, then you can consider yourself a real guru of Italian culinary art.

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

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

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

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

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

LONG STRAIGHT PASTA

Name	Form	In what form is it used	How to apply
Capellini (capellini)	Long, round and very thin. They are sometimes also called "angel hair".	Used only hot	With light sauces, broths, or simply mixed with olive oil and boiled vegetables
Vermicelli (vermicelli)	Long, rounded, thinner than spaghetti. In Italian, their name means "little worms".	Served hot, sometimes cold	With light sauces or broken and mixed with vegetable salads
Linguine (linguine)	Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as "little tongues"	Hot, sometimes cold	Large enough to serve with thick sauces such as marinara sauce
Spaghetti (spaghetti)	The most popular pasta in the world: long, roundish medium thickness. Their name is translated as "little ropes".	Only hot	With tomato sauces or in casseroles
Fettuccine (fetuccine)	Long, flat ribbons and wider than linguine, but can substitute for linguine in all recipes.	Only hot	With thick sauces, especially good with creamy
Lasagna (lasagna)	Long and very wide, can be with straight or curly edges. The casserole is also called exactly the same, with their use.	Only hot	They are laid in a form, in layers, spreading each layer with a thick tomato or cream sauce, and baked.

CURLY AND TWISTED PASTA

Rotini (spirals)	Very short coils that look like springs made from spaghetti	Hot or cold	With very thick chunky sauces or in pasta salads
Fusille (fusilli)	Longer than rotini, also twisted. In Italian, their name means "little wheels". There are different types: short and thick, short and thin, long and thin.	Hot or cold	So many uses - served with almost all sauces, soups or pasta salad
Pappardelle (egg noodles)	Wide long noodles. One of the few traditional views of Tuscany. They can be bought fresh (then they are cooked for only a couple of minutes) or dry.	hot	In baked dishes, with thick sauces
Tagliatelle (tagliatelle - egg noodles)	Same width as fettuccine or linguine but not as flat. Classic Emilia Romagna pasta.	hot	In casseroles, soups, stroganoff

HOLLOW PASTA

Ditalini (ditalini)	Small, very short pipes, in Italian their name means "thimble".	Hot or cold	In soups or pasta salads
Elbow macaroni (horns)	Curved hollow horns that are traditionally used to make macaroni cheese	Hot or cold	In baked dishes or in pasta salads
Perciatelli (pechutelle - long macaroni)	Long, thin and straight tubes, thicker than spaghetti	hot	Use them instead of spaghetti with ragout sauce, other meat sauces and baked with eggplant
Ziti (ziti)	Arcuate tubes, but wider and longer than elbow macaroni. There is also a short variety of them, which is called cut ziti.	Hot or cold	Baked, in pasta salads and with thick sauces
Penne (penne)	Straight, medium length tubes, often with lateral grooves. They are also sometimes called mostaccioli. Their diagonal cut resembles a fountain pen, which is why they got their name.	hot	In soups, baked, with any sauces
Rigatoni (rigatoni)	Long, short tubes, wider than penne but also grooved	hot	With various sauces: thick creamy sauces linger well in the grooves on the sides
Cannelloni (cannelloni)	Large, long pipes, like manicotti, but larger; translated from Italian - "large reed".	hot	They are stuffed, usually with meat fillings and baked with sauce.
Manicotti (manicotti)	Longer and wider than penne, may be grooved. Manicotti is also called the dish itself when that particular pasta is used, as is the case with lasagna.	hot	Served with stuffed meat or cheese fillings

PASTA OTHER FORMS

Alphabets (alphabet)	In the form of small letters of the alphabet, one of the most favorite children's pasta	hot	in soups
Anelli (anelli)	small rings	hot	in soups
Farfalle (bows)	Square pieces of paste gathered in the center to make a bow; their name is translated from Italian as "butterflies"	hot	In soups with cereals, for example, with buckwheat, and in other dishes
conchiglie (shells)	Shells with a long and narrow cavity. In Italian, their name means "mollusk shell". There are different sizes.	Hot or cold	In soups, baked and in pasta salads
	They look like ordinary shells (conchiglie), but noticeably larger. They are served in different ways, very effectively.	hot	They are stuffed (try, for example, a mixture of ricotta, pine nuts and spinach)
	And in size and shape they resemble rice, translated from Italian as "barley".	hot	As a side dish, in soups and vegetable salads
	Grooved and grooved like a radiator	Hot or cold	With thick creamy sauces, in soups and salads, including fruit
	In the shape of wagon wheels	hot	In soups, goulash, salads and thick sauces
Pasta colorata (colored pasta)	Many of the pasta listed above come in a different bright color. They are made with the addition of food coloring. Egg (egg pasta or pasta all "uovo), spinach (green pasta or pasta verde), tomatoes, beets (purple pasta or pasta viola), carrots (red pasta or pasta rossa), winter pumpkin (orange pasta or pasta arancione), squid ink (black pasta or pasta nera), truffles (truffle pasta or pasta al tartufo) and chili.	Hot or cold	Depends on shape

PASTA WITH FILLINGS

Agnolotti (angelotti)	Small, crescent-shaped, they, like dumplings, are stuffed with various fillings (meat, cottage cheese (ricotta), spinach, cheese)	hot	With various sauces
Gnocchi (gnocchi)	Translated from Italian as "little dumplings", usually made from dough with cheese, semolina, potatoes or spinach	hot	As a side dish and as a main dish, it is usually served with tomato sauces, but any other will do.
Tortellini (tortellini)	Small stuffed dumplings made from pasta dough, the corners of which are joined to form a ring or bud. They can be bought in different colors - depending on the filling. The filling can be beets, tomatoes, spinach or squid, which add color and flavor.	hot	Boiled with a variety of thick sauces or simply served with a drizzle of olive oil, garlic, pepper, and parmesan
Ravioli (ravioli)	Square pasta ravioli are very similar to Russian dumplings with various fillings (either very finely ground or cut into small pieces). Their name translates as "little turnip"	hot	baked; boiled plain or in soup; they are served with various sauces