How many types of pasta are there. Varieties of pasta

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Pasta can differ from each other not only in appearance, but also in variety - more precisely, in the raw material from which they were produced. On the packages you can find inscriptions of the following content: “made from premium flour” or “durum wheat is used”. In the first case, the main component is obtained by grinding parts of the grain, and in the second - from whole wheat.

The main varieties of pasta

For the classification of pasta, there are standards according to which they are divided into groups and varieties. Moreover, for the manufacture of group A pasta, durum wheat is used, and for all the rest, soft wheat.

In many countries (in particular, in Italy), products are made exclusively from hard varieties.

Consider in more detail the characteristics of the varieties:

• group A: durum wheat (highest, first and second grade);
• group B: soft wheat (highest and first grade);
• group B: wheat baking flour (highest and first grade).

Distinguish according to the method of preparation egg And dry products. Pasta is produced in different shapes, sizes and diameters.

They are divided into 5 groups according to their form:

• long pasta (Fig. 2);
• short pasta (Fig. 3);
• pasta for baking (Fig. 4);
• small pasta for soups (Fig. 5);
• curly pasta (Fig. 6).

The most popular representative of long pasta are spaghetti with a characteristic circular cross section and a length of more than 15 cm. In our country, bucatini- rather thin spaghetti with holes.

Tagliatelle and fettuccine are very similar in appearance and are a type of noodle that looks like long flat ribbons.

In turn, short and curly pasta are divided into tubular (horns, feathers), filiform (vermicelli) and ribbon products (noodles). It is worth mentioning in this variety and voluminous products with complex configurations (ears, shells, stars, rings and much more).

European pasta names differ from our products in their original shape. So, farfalle is made in the form of butterflies, and our people are simply called bows.

Pasta for baking is associated with many housewives with lasagna- large sheets for preparing a popular dish.

Huge pipes - cannelloni(diameter 3 cm) can also be stuffed and baked.

Well-made pasta has a taste and smell, and the absence of bitterness, mold and mustiness is a prerequisite. Their color is characterized by uniformity with a yellow tint. During the cooking process, pasta should not stick together, form lumps and lose its original shape. The shelf life of pasta is as follows: without additives - for 2 years, with egg and tomato components - 1 year; with wheat germ - only 3 months.

Improving the assortment of pasta is carried out by introducing into the recipe not quite traditional raw materials, namely food additives, dyes and new types of flour. Vitamin and mineral supplements can be used to improve the quality of the product and meet the growing needs of customers.

Healing pasta

Every year the assortment of pasta products will expand due to the increase in the content of useful substances and the creation of fundamentally new types of products for therapeutic and prophylactic purposes. For the dietary nutrition of people with kidney failure, special pasta is being developed. Protein-free products are made from corn starch with the addition of B vitamins.

Such products have a neutral taste without a characteristic odor.

For therapeutic and prophylactic action, pasta is also produced:

• enriched with calcium (edible chalk or shells);
• with a high content of bran, whole grains or wheat germ;
• vegetable mosaic (with the addition of tomato paste, spinach and sorrel, carrots);
• enriched with herbal supplements.

The last variety of pasta may contain grape skin supplements- they are intended to strengthen immunity, increase the body's defenses and improve the general condition of a person as a whole. Pumpkin or apple bioadditives give the pasta an amber color. A diet with their content is recommended for cholelithiasis, problems with the gastrointestinal tract and cardiac activity.

In some countries it is customary to issue better tasting pasta when the package contains a tablet of table salt, vegetable concentrate, monosodium glutamate, caramel, garlic, pepper, flour, soy sauce and glucose. Products made from whole grains and with a variety of fillings (meat and vegetables) are also popular. Pasta seasoned with garlic or coffee is no longer a novelty, and breakfast cereals, the so-called "pasta chips", are useful from time to time.

Long-term storage pasta is quite common, when the finished product is placed in a heat-resistant package and irradiated with infrared rays (3 minutes). Under their influence, the products are sterilized, and the shelf life is significantly increased.

The main advantages and benefits of pasta

The demand for pasta is easily explained, because they are characterized by speed of preparation and affordable price. Moreover, the image of the product is gradually changing. Even 10 years ago, they were considered far from the most healthy dish and were not recommended for the category of people who followed a diet. Today they rightfully have the honorary status of a healthy product, largely due to the fashion for Italian dishes. Pasta sales volumes increase significantly during crises, when the population stocks up for future use with this product with a long shelf life and at an affordable price.

Currently there are special pasta diets, because the high level of digestibility of essential nutrients (proteins and carbohydrates) by the body gives a feeling of satiety for a long period of time and prevents weight gain. For these purposes, it is desirable to choose whole grain pasta, which is especially rich in nutrients and fiber, vitamins and phytonutrients.

According to studies, a direct relationship between the presence of whole grains in the diet and the process of weight normalization has been scientifically proven. In order for whole grain pasta to bring maximum benefits to the body, it is recommended to eat it with vegetables and leafy greens.

Today there is dozens of types of pasta, many of which are served exclusively with a specific sauce or dish. Quite often in recipes there are unfamiliar names of pasta, which can be safely replaced with an analogue from one category. The bizarre shapes and quality of the product never cease to amaze real gourmets and ordinary connoisseurs of delicious food.

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, lasagne, 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 paste. 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 (lasagne)
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. Later, lasagna 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 lasagne pasta sheets are 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, drizzled 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 dish of rigatoni 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. 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 as 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 an excellent 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.

And water mixing, various molding and drying methods.

Classification and range

All pasta is divided into groups A, B, C; grades (highest, first, second). The designations of pasta made using additional raw materials are supplemented with the appropriate name, for example, premium egg noodles.

The grade of products is determined by the grade of flour. The standard provides for the production of pasta of the highest grade (from flour of the highest grade - grits), the first grade (from flour of the first grade - semi-grains), the second grade (from flour of the second grade - semi-grains).

The range of pasta products is very diverse. Along with the usual products, the following varieties of pasta are produced:

• higher egg; higher egg with an increased content of eggs;
• tomato first and highest grades;
• dairy products of the first and highest grades with the addition of cow's milk, whole dry skimmed cow's milk;
• cottage cheese of the first and highest grades;
• fortified first and highest grades;
• fast-cooking;
• pasta with vegetables;
• products with dry yeast or yeast extract;
• products with soy flour;
• products with fish protein concentrate.

Pasta for special purposes are made, for example, for baby and diet food:

• small (in the form of grains) products of increased biological value for baby food from premium flour with the introduction of caseite, iron glycerophosphate, vitamins B 1, B 2 and PP;
• protein-free products (in the form of vermicelli) for medical nutrition and for children in need of a hypoprotein and gluten-free diet; are produced from a mixture of corn starch with the addition of vitamins;
• second course items. The formed noodles are passed through an oil bath or sprayed with oil, then dried at 70-130°C. In such noodles, fat does not oxidize for 6 months. It has a high nutritional value and does not stick together when cooked;
• items for long term storage. Fresh products are packed in heat-resistant bags and irradiated from both sides with infrared rays at 100-160 °C for 3-4 minutes. Thus, the products are sterilized, and their shelf life increases.

In addition to varietal differences, the commodity classification divides pasta into types, and types into subtypes.

The entire range of pasta products is subdivided by regulatory documentation into four types: tubular products, thread-like, tape, curly.

Each type of pasta is divided into subtypes.

TO tubular products include three subtypes - pasta, horns, feathers.

Pasta is divided into the following types: ordinary (diameter 5.6-7 mm), ordinary corrugated (diameter 5.6-7 mm), special (diameter 4.0-5.5 mm), special corrugated (diameter 4.0-5 .5 mm), amateur (with a diameter of more than 7 mm), amateur corrugated (with a diameter of more than 7 mm), straws (with a diameter of up to 4 mm).

The length of pasta is short 15-30 cm, long-more than 30 cm.

Horns - shortly cut tubular products, slightly curved, the length along the outer curve is from 1.5 to 5 cm. Horns are of the following types: ordinary (5.6-7 mm in diameter), special (4.1-5.56 mm in diameter) , straws (up to 4.1 mm in diameter), for minced meat (20 ± 3 mm in diameter).

Feathers are short-cut tubular products with an oblique cut and a length from an acute angle to a blunt cut from 3 to 10 cm. They produce the following types: amateur (more than 7 mm in diameter), ordinary (5.6-7 mm in diameter) and special (4 .1-5.56 mm).

TO thread-like products include gossamer vermicelli (section not more than 0.8 mm), ordinary (section not more than 0.9-1.5 mm) and amateur (section from 1.6 to 3.5 mm).

Tape products include primarily noodles, which are available in smooth, corrugated, sawtooth, wavy, and the like. The dimensions of the noodles are arbitrary, however, the width of the tape must be at least 3 mm, the thickness should not be more than 2 mm. Noodles are produced narrow (up to 7.0 mm inclusive) and wide (from 7.1 to 25.0 mm).

Figured products are divided into the following types: alphabet and figurines 8x2x10 mm in size; ears and bows; shells of various sizes (diameter up to 30 mm and wall thickness no more than 1.2 mm); sprockets, gears, rings (diameter 10 mm and thickness 1.55 mm); cereals and grains of rice type (with a diameter of not more than 3 mm and a length of not more than 10 mm); squares, triangles and other curly plates (thickness not more than 1.2 mm, side of a square, triangle not more than 12 mm); Bolognese stamps (plate sizes from 10x10 to 50x50 mm, thickness from 0.7 to 1.5 mm).

In the above classification list, their shape is taken as a sign for the division of pasta. Often other features are used, for example, technological, size, cross-sectional character, etc.

Depending on the way of forming Distinguish between pressed and stamped products. Figured products are stamped, the rest are obtained by pressing.

Depending on the length pasta is divided into long (from 20 to 40-50 cm), short and short cut (from 1.5 to 20 cm), soup fillings (in the form of thin flat and curly slices 1-3 mm thick).

Depending on the laying out before drying pasta is divided into straight (all hanging-drying products), loose (all short-cut products and soup fillings that are dried in bulk), skeins and bows (vermicelli and noodles of a special layout).

The assortment of pasta is constantly updated.

Pasta is characterized by high nutritional value and good digestibility. They contain at least 11 - 12% protein, 70-72% carbohydrates (mainly starch), 13% moisture and 0.5-0.7% fat, the content of minerals and fiber that are not absorbed by the body is insignificant.

The nutritional value

The main consumer advantages of pasta are:

• high nutritional value, since the best quality wheat flour with a high content of proteins and a minimum amount of minerals is used for their manufacture;
• high digestibility of proteins (86%), fats (90%) and carbohydrates (98%);
• culinary advantages - the speed and simplicity of cooking (cooking time for small products is about 5 minutes, thick-walled - 15-20 minutes).

Nutritional value and consumer advantages depend on the variety and composition and the additives used.

Factors that shape quality

Main raw material for the production of pasta, special pasta flour, baking flour of the highest and first grades with a content of at least 28% gluten and water are used.

TO additional raw material include: enrichment additives - eggs, egg products, whole and powdered milk, etc.; flavoring and aromatic additives - vegetable and fruit juices; vitamin preparations - B 1, B 2, PP; improvers - surfactants used to give pasta specific organoleptic and physico-chemical properties.

Production process pasta is currently carried out on an automatic production line and consists of the operations of preparing raw materials, kneading, dough processing (kneading and rolling), molding (curly products are pressed, stamped, noodles are made by hand), drying, curing (stabilization), sorting and packaging.

Pasta quality largely depends on proper drying. Slow drying leads to sourness and moldiness, fast drying leads to cracking, uneven coloring without vitreous fracture and with unsatisfactory cooking properties. Short-cut products are dried for 20-90 minutes at a temperature of 50-70 °C, long - 16-40 minutes at a temperature of 30-50 °C.

Quality control pasta is produced according to organoleptic and physico-chemical parameters in accordance with the requirements of the standard.

Organoleptic indicators - color, surface condition, shape, taste and smell, state after cooking and appearance in a fracture.

The color of the pasta should be uniform with a creamy or yellowish tinge. A whitish or grayish color indicates a defective raw material, a violation of the pressing or drying process.

The fracture of pressed products should be vitreous. A white flour break indicates defects in raw materials or dough processing.

The surface should be smooth, polished or slightly matte. The roughness of products is undesirable, although it disappears during cooking.

The taste and smell of dry and cooked products should be unremarkable: there should be no bitterness and high acidity, musty and moldy smells or any other extraneous tastes and odors.

Condition after cooking is the most important indicator of pasta. Cooked for 10-20 minutes, pasta should increase in volume by at least 2 times, keep its shape well, be soft, elastic, not stick together, not form lumps. Another important property associated with cooking is the persistence of dry matter.

The form must be correct, corresponding to the name of the products.

Physical and chemical quality indicators - humidity, acidity, strength and scrap content (for pasta), the content of crumbs, metal impurities, the absence of barn pests. Based on the data obtained, a conclusion is made about .

Watch your figure - eat pasta! It sounds paradoxical. But nutritionists have proven that durum wheat products not only do not harm the figure, but also help keep it slim.

It is difficult to say exactly when and where pasta first appeared. We can only assume that this happened soon after man began to grow wheat. And the dough just dried in the sun. Scientists suggest that China (and not Italy at all) could be the birthplace of pasta. This product has become widespread due to geographical discoveries. People needed a nutritious, tasty product that did not require special storage conditions. Pasta completely and completely met these requirements. In Russia, pasta gained popularity much later than in the East or Europe. Today, Russians rank 14th in the world in terms of consumption of these products.

Types of pasta

So, pasta is a product made from flour and water. Flour can be of different types and varieties. The type of pasta will also depend on this: wheat, buckwheat, rice, corn, barley. Some species may have a color that children especially like. Orange color gives carrot juice, green - spinach, black tint gives cuttlefish juice. As you can see, all dyes are natural and safe for human health. Therefore, such pasta can be safely given even to the smallest lovers of this product.

Today, store shelves are literally littered with various types of pasta.

They can be conditionally divided into the following categories:

1. The pasta is long.
2. Pasta is short.
3. Figured pasta.
4. Macaroni for baking.
5. Small pasta.
6. Stuffed macaroni.

Let's consider each type.

long pasta

So, the most popular type is long pasta (including spaghetti). This species also includes capellini, vermicelli, spaghettini, bucatini. Flat pasta: bavette, fettuccine, tagliatelle, linguine, pappardelle, mafaldin. In translation, their names mean "worms" or "ropes". They are 25 cm long, but the thickness can be different: from 1 mm to 5 mm. Initially, the length was 50 cm, now it has been reduced for ease of preparation. But if you wish, you can also find very long pasta (up to 1 m) on store shelves or on the Internet. Noodles also belong to long pasta. It can be wide, narrow, with straight or wavy edges. But the thickness of the noodles should not exceed 2mm.

Macaroni short

These include fusilli, girandole, penne, cavatappi, pipe, tortiglione, maccheroni. These are spirals, feathers, tubes, horns familiar to us. This type of pasta, due to its shape, is ideal for serving with various sauces. The sauce will penetrate the tubes, fill them with its own taste and aroma, and give you unforgettable moments of gastronomic pleasure.

Curly pasta

This type of product is replete with variety: butterflies, springs, shells, snails, cars. They go well with cheese, especially Parmesan, spicy sauces, vegetables. Can be consumed both hot and cold.

pasta for baking

These products will surprise you with their size. They are large hollow tubes or giant shells. These include cannelloni, manicotti, conchiglione, conchiglie, lumaconi, lasagna. When preparing this type of pasta, everything will depend on the flight of the hostess's imagination: tubules and shells can be stuffed with minced meat, chicken, mushrooms, cottage cheese, and vegetables. And every time the dish will play with new notes of taste. After the products are stuffed and placed in a baking dish, they must be poured over with sauce (bechamel or any other), sprinkled with cheese on top and sent to the oven until fully cooked. Sheets of lasagne (rectangular flat shape) alternate with filling, smeared with sauce. The finished dish got its name due to the basis - a special type of pasta.

Macaroni small

Convenient for making soups, they cook quickly, but do not boil soft, keep their shape. These include products in the form of letters of the alphabet, short threads (cobweb), rings, stars. They will help you out if suddenly one of the household members suddenly gets hungry or guests suddenly come with an unexpected visit. Cooking such pasta will not take you more than 3 minutes.

stuffed macaroni

These include ravioli, tortellini, gnocchi. The filling can be very diverse: from minced meat (and then the dish will remind us of traditional dumplings, only with pasta dough) to vegetables (the dish can be safely attributed to vegetarian cuisine). Also, cheese, chicken, ham, fruits and berries can act as a filling.

Varieties of pasta

The type of pasta tells us about the type of flour from which they are made.

The following groups are distinguished:

• group A pasta. These are the most useful products made from durum wheat. They do not boil soft, keep their shape perfectly, do not require washing and adding a huge amount of oil. After cooking, it is enough to simply throw such pasta into a colander and let the excess liquid drain. Then add a few drops of olive oil. Everything, a delicious and healthy dinner for the whole family is ready! In addition, the products of this group contribute to the excellent functioning of the body: they increase stress resistance, fight the signs of aging, eliminate headaches, improve sleep, and remove toxins from the body.
• group B pasta. Made from vitreous wheat of the first and highest grade.
• Group B pasta. Made from regular bread flour, which is not very suitable for pasta. In some countries it is forbidden to produce this group of pasta. The quality of such products leaves much to be desired: they boil soft, swell, do not hold their shape, break. Outwardly, you can distinguish them already on the store counter: they have a whitish or bright yellow color, their surface is not smooth, like that of more expensive counterparts, but rough. Such pasta is much cheaper, they belong to the economy class segment.

1. Pay attention to the composition. Only 2 ingredients will be present in quality products: water and flour. If you want to purchase colored pasta, a natural dye will be indicated on the pack.
2. Find information about the flour from which these pastas were made. Ideally, it should be durum wheat flour. The package will say: first class, group A, durum wheat.
3. Consider, if the pack is transparent, the appearance of the pasta. They should be of a soft golden-yellowish hue, with dark patches (the result of grain processing), a smooth surface. There should not be any debris at the bottom of the pack!
4. Good pasta is not cheap. Products made from durum wheat will always cost more than their counterparts from groups B and C. But here, too, act prudently, do not purchase insanely expensive pasta from France and Germany, do not overpay for a trademark and spectacular packaging.
5. Strength test at home. High-quality spaghetti is elastic, they bend easily, but do not break at the same time. Products made from soft varieties of flour are brittle, they will crumble even in a pack. Proper pasta will not boil, will not lose shape, will not stick together. Even when cooked, the pasta will retain its pleasant amber color, and the water will become slightly cloudy after cooking. If cooked pasta is bitter, then the storage conditions of the flour from which they are made have been violated. The fats contained in it have gone rancid.

Before buying pasta, pay attention to the date of manufacture. The average shelf life of such a product is 3 years. Coloring shortens this period, colored pasta is stored for 2 years. The most perishable pasta is egg: they should be consumed within a year after the date of manufacture. Look where the date of manufacture is printed: on the pack itself or on a special sticker. An unscrupulous manufacturer can change the shelf life of products. Ideally, if the date is stamped directly on the pack.

Pasta(more often just pasta) - long, fiber-like dough products (usually made from wheat flour with water). Rice flour, buckwheat flour, mung bean starch, and other foodstuffs are also sometimes used. Usually pasta is stored dry and boiled before consumption. Sometimes other ingredients are added to the dough, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.

Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, beshbarmak). There is no exact, unambiguous and generally accepted classification of dough products. In Italian pasta and some other flour products called paste(Italian Pasta), apparently from late. lat. pasta "dough" (possibly derived from the Greek παστη "flour gravy") is a homogeneous mushy mass, but in Russian this word has a different meaning.
In the cuisine of the Slavic peoples, several flour dishes are known that resemble the Italian “dough”: noodles, lazanki, dumplings, straps, dumplings.

Classification of pasta

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

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

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

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

By cooking method Distinguish between fresh, usually egg, and dry products.

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

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

IN Italy different types of pasta are named according to their shape and size.
The ending in the name indicates the size of the product:

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

According to the form, pasta is divided into five groups:

• long pasta
• short pasta
• pasta for baking
• Filled dough th

long pasta

• Bavette(ital. Bavette) - similar to flattened spaghetti - originally from Liguria.
• capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hair", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: "Angel's hair" (Capelli d'angelo) or "Hair of Venus" (Capelvenere).
• Vermicelli(Italian ‘Vermicelli; from Italian verme - worm) - long, rounded and rather thin (1.4 mm - 1.8 mm).
• Spaghetti(Italian Spaghetti; from Italian spaghe - string) - long, rounded and rather thin (1.8 mm - 2.0 mm). They were originally 50 cm long. Now, for convenience, this has been reduced to about 25 cm, but you can also find long spaghetti (Manufacturers usually put them in the “special format” section).
• Spaghettini- thinner than spaghetti.
• spaghettoni- thicker than spaghetti.
• Maccheroncini(ital. Maccheroncini) - are somewhere between spaghetti and bavette.
• Bucatini(Italian Bucatini).
• Tagliatelle(Italian Tagliatelle) - thin and flat strips of egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
• Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
• Mafaldin(Italian Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
• Linguine(Italian Linguine) - long, thin strips of noodles.
• Pappardelle(Italian: Pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.

short pasta

• Fusilli- fusilli - originally from northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
• Girandole- Girandole - are considered the younger sisters of Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored spinner. They are shorter and take less time to cook.
• Penne- penne - Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened old pen, in comparison with the usual straight classic pasta.
• pipe rigate- pipe rigate. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north-central Italy. People call them snails. They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Due to their shape, Pipe Rigates go well with a wide variety of sauces, which are perfectly retained on the ribbed surface and inside, in order to reveal the taste of all ingredients directly on contact with the palate. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple yet flavorful sauces. A particularly delicious result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, will allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces, such as mushroom, sausage, and hot red pepper sauces.
• Tortiglioni- tortiglioni - one of the first forms of pasta invented in Naples - short tubules with a characteristic pattern, from which they got their name - "tortiglione" - spiraling grooves that remain after processing on a lathe.
• Maccheroni- maccheroni - small thin tubes, slightly bent.
• Cellentani- cellentani - spiral tubes.

pasta for baking

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

• Anelli- anelli - miniature rings for soups.
• Stelline- stelline - asterisks.
• Orecchiete- small items in the form of ears.
• filini- thin short threads.
• « letters».

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

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

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

Nutritional and energy value

In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.
In Italy, a plate of pasta (85 g is a portion per person) should contain approximately:
In a bowl of pasta: Daily Value:

Kilocalories 297 2000
Proteins 10.2g 75g
Fats 1.3g 67g
Saturated fats 0.3g 22g
Carbs 61.4g 275g
Sugar 0.9g 30g
Dietary fiber 2.5g 30g
Sodium 2mg 2.4mg

pasta dishes

pasta
Naval pasta
Lasagna with bacon, spinach and mushrooms
Spaghetti with asparagus and ham
Tuscan Cannelloni
Mediterranean pasta with basil
Meat lasagna with eggplant
Tagliatelle with smoked salmon
Spaghetti with bolognese sauce
Pasta with cheese and zucchini sauce with garlic flavor
Pasta baked with mozzarella
Penne Salad with Dried Tomatoes
Pasta - tagliatelle with mushrooms
Pasta with broccoli and asparagus
Pasta with summer vegetables and herbs
Salad with noodles, shrimps and ginger
Pasta with lemon, basil and ricotta
Spaghetti with olive and caper sauce
Spaghetti with shrimps
Pasta with broccoli in creamy cheese sauce
Fusilli with herbs and tomatoes
Ramen.

A source of information:

Wikipedia - http://ru.wikipedia.org/

Pasta- article from the Great Soviet Encyclopedia.