Pasta is one of the main ones. The pasta can be served on its own, sprinkled with olive oil only. Or decorate juicy sauce... Or you can add pasta to casseroles, soups or salads. There are so many options for preparing dishes from it.
In Russian, pasta is usually called pasta. But pasta is just one of nearly a hundred types of pasta that became popular in Russia during the Soviet era. In fact, there are many different varieties and types of pasta. And each form of pasta is designed for specific recipes and dishes.
Therefore, the correct form is of great importance for the final taste in the type of dish. With such a huge variety of pasta types, it is very difficult to decide which form to use when preparing a particular dish.We've written a comprehensive guide to walk you through the essential basics. Now you can find the perfect shape, size and texture to suit your particular dish.Italian names for pasta are always plural. If names end with suffixes
-ini, -elli, -illi, -etti, -ine, -elle, it meansreduced version. If names end with suffixes -oni or -one on the contrary, they mean larger, increased size. There may also be other suffixes such as - otti(quite large) and - acci(rude, poorly done).Some types of pasta are specific to certain regions of Italy and are widely
not are known. Some types or forms may have different names for different languages... Manufacturers and chefs are constantly in search and come up with more and more new forms of pasta. And we represent the most full overview types of Italian pasta. But before. than we begin to sort out the types of pasta, it is important to understand some of the basic terms and notations that you will come across in the text.Glossary of terms:
Al dente- translated from Italian means "to the teeth". This term refers to a fully cooked pasta that is nevertheless still slightly firm, giving it an attractive texture.
Alfredo— white sauce with cream, butter, parmesan and black pepper.
Asiago- a popular hard Italian cheese, which is usually grated, added to sauces or used to decorate a dish.
Arrabbiata- hot sauce for pasta, which is prepared on the basis of tomatoes, garlic, red hot pepper and olive oil.
Bolognese Is a pasta sauce originating in the Bologna region of Italy. Traditionally, it contains minced meat, onions, celery, carrots, and tomato paste.
Durum- durum wheat with a high protein and gluten content. It also has a low moisture content and a long shelf life.
Carbonara- white sauce for pork pasta with cream.
Marinara- a spicy pasta sauce based on tomatoes, garlic, onions, herbs and olive oil.
Pomodoro- tomato sauce without meat.
Rigate- translated from Italian means “with ribs”. This type of pasta has a ribbed texture, so it will cling to sauces, seasonings, meat and vegetables when picked up from the plate.
Semolina- flour coarse which is used to make dry pasta. Made from high protein durum wheat.
Soffritto Is a culinary term that means toasted. Typically, vegetables are lightly fried in oil before being added to the sauce for further stewing.
Dry pasta- a pasta made from durum wheat flour and water. These ingredients are blended into a dough and then pushed through molds and cut into different types of pasta. After the dough is formed, it goes through a drying process. Since dry paste does not contain moisture, it has a longer shelf life than fresh paste and can be stored for up to two years. A dry paste can be made al dente. This makes this type of pasta most suitable for soups, stews and rich sauces.
Fresh pasta—Typically made from white flour and eggs. This type of paste is usually made at home. For example, noodles. Since fresh pasta is softer than dry pasta, it is best served with mild sauces, olive oil, or cream cheese. In this case, the soft texture will be harmoniously complemented by these light ingredients.
How to cook pasta properly.
- We always cook the pasta last. When preparing a pasta-based dish, it is important to prepare all the other ingredients in the recipe first, including the sauce, vegetables, seafood, and meat. The pasta is best served as soon as it is ready.
- How much water do you need to make pasta? For every 500 grams of pasta, use 5 liters of water. To prevent the pasta from sticking together during cooking, it is very important to use a sufficient amount of water. The optimal ratio is easy to calculate with the above ratio.
- How much salt should I put when making pasta? For every 500 grams of pasta, it is optimal to add 1 tbsp. spoon sea salt... The salt should be placed in boiling water before the paste is added.
- When to add olive oil to prevent the paste from sticking together? To prevent the paste from sticking together after draining the water, you need to add the olive oil to the boiling water before you put the paste. Olive oil is added at the rate of 1 tbsp. spoon for 500 grams of pasta.
- How to stir the paste? The paste is placed in boiling water after adding salt and olive oil. During the cooking process, periodically stir the paste with a wooden spoon to prevent sticking.
- How much to cook pasta? If you want to get pasta al dente, you need to turn off the heat 1 minute before the minimum cooking time indicated on the package. In order not to digest the pasta, it is most convenient to set the timer at the right time. You can check the readiness of the pasta by trying one thing. She should literally crunch a little on her teeth.
- How do I drain the water? As soon as the pasta is ready, turn off the heat immediately and drain the water immediately. The most convenient way to drain the water is with a colander. After the water is drained, the pasta can be doused with ice water to stop further cooking. This is true in cases where the pasta is further used to prepare salads.
- How to season the pasta? If you are cooking pasta with sauce, then after draining the water, the pasta should be immediately added to the pan with the prepared sauce or stew, mixed and kept on fire for literally 1 minute. Then arrange into portioned plates, drizzle with olive oil if necessary and sprinkle with grated cheese.
- What is the right way to eat spaghetti? Spaghetti and other long items like tagliatelle or fettuccine are considered quite complex dishes... Contrary to popular belief, they eat them always with a fork. Italian etiquette allows children or foreigners to use a spoon for winding spaghetti. That's why better a spoon put it aside and learn to eat spaghetti the Italian way with only one fork. To do this, grab two or three ribbons of spaghetti and, holding the fork obliquely, gently wind the spaghetti so that the ends do not stick out or hang down. Only after that you need to put the fork in your mouth.
Types of pasta:
Anelli
Description: Small thin rings originated in Sicily. Strong popularity came to them after the American company Chef Boyardee released a product called Spaghetti-O’s.
Cooking time:
Dishes: Most often used in soups and salads.
Anellini
Description: Very small thin rings, a smaller version of the anelli (about a quarter of their size). Also originally from Sicily.
Cooking time:
Dishes: They are commonly used in soups, salads and in combination with meat stews.
Agnolotti
Description: Pasta stuffed with meat or vegetables, originally from the Piedmont region of Italy.
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Dishes:
Acini di pepe
Description: Translated from Italian, the name means "peppercorns". Acini di pepe is similar to couscous, but it is actually a type of pasta that looks like tiny grains. Some people call them pastina, which means "tiny dough."
Cooking time: 4-9 minutes.
Dishes: Cold salads and soups. Preferred ingredient for Italian Wedding soup.
Bavette
Description: Long pasta with a flatter, slightly convex cross-section, originally from Genoa.
Cooking time: 8-11 minutes
Dishes: NS Served with traditional pesto sauces or vegetables.
Bigoli
Description: Long, thick, tubular, paste that is extruded. Usually made from buckwheat or whole wheat flour.Originally from Venice.
Cooking time:
Dishes:Usually served with a variety of thick or meaty sauces, one of the most popular is duck stew.
Busiate
Description: A type of pasta found only in Trapani, a province in Western Sicily. Buziate is made from durum wheat flour and water, like most fresh pasta in southern Italy. The name comes from the word "busa" meaning a thin stick made from a plant that grows in dry sandy soil. When making buzatti, this special stick is used. Although these days, many more often use a special metal wire or knitting needle.
Dry bouziates are also available in the market, but most families in Sicily prefer to use fresh ones that they cook themselves.
Cooking time:
Dishes: Best combined with Trapanese sauce. These are fish sauces that are very popular on the seafood-rich island of Sicily.
Bucatini
Description: B A thicker version of the well-known spaghetti, but with a hole in the center. In fact, the name of this pasta comes from the Italian word "buco", which means "hole". Bucatini originated in Italy in the regions of Naples, Liguria and Lazio.
Cooking time: 8-10 minutes
Dishes: Served with dishes such as pancetta, guanciale, cheese, eggs, anchovies, sardines or butter sauce.
Vermicelli
Description: The name vermicelli comes from the Italian word for "little worm". Vermicelli is similar in shape to very short spaghetti, but vermicelli can be slightly thicker or thinner depending on where it is produced.
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Dishes: Vermicelli is usually served with a variety of sauces, both thick and light.
Garganelli
Description: A pasta made from flat, square pieces of dough rolled into tubes. Garganelli has its roots in the Romagna region of Italy and is known for its characteristic grooves on the surface of the product.
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Dishes: Usually served with prosciutto and peas, namely as part of a dish that contains onions, peas and salted ham.
Ditali
Description: Short cut tubing, 0.95 cm long. Originally from Sicily. The name translated from Italian means "thimbles".
Cooking time:
Dishes: Usually used for making soups and salads.
Ditalini
Description: Short cut tubing, smaller than dital. Originally from Naples, the name translates from Italian as "little thimbles". They are also called "short pasta" for their small size.
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Dishes:Usually served with ricotta or broccoli, also great for soups.
Cavatappi
Description: Hollow inside, twisted like a corkscrew, about 2.5 cm in length. The name is translated from Italian - corkscrew. Ribbed patterns are usually applied on the surface.
Cooking time:
Dishes: It is usually served with tomato-based sauces and is often paired with cheeses such as provolone, mozzarella, or parmesan.
Cavatelli
Description: The name cavatelli comes from the Italian verb cavare, which means "to gouge or cut out." This is exactly what this pasta looks like, like a hollowed-out shell that looks like a hot dog bun. It is considered one of the most delicious types of pasta, originally from southern Italy.
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Dishes: Most often served in combination with ricotta cheese and tomato sauce.
Caserecce
Description: S-shaped pasta. Originally from Sicily, the popularity of this pasta quickly spread to other regions of central and southern Italy.
Cooking time:
Dishes: Served with eggplant, ricotta and seafood.
Calamarata
Description: Pasta in the form of thick rings, originally from Naples. They are often confused with squid rings for their external similarity. Kalamarata belongs to the Paccheri-type pasta due to its tubular shape.
Cooking time:
Dishes: It goes very well with thick creamy sauces.
Cannelloni
Description: Pasta in the form of thick pipes, about 8-10 cm long. They were first invented in Naples by the famous chef Nicola Federico.
Cooking time:
Dishes: Cannelloni are usually filled with cheese, meat, vegetable or fish fillings.
Canule
Description: Long thin products, twisted in a corkscrew shape. They have a long history and cooking traditions.
Cooking time:
Dishes: Ideal for both light and heavy sauces.
Capelli d'angelo / Angel hair
Description: Thin long pasta like spaghetti. However, unlike spaghetti, chapels are usually very thin, ranging from 0.78 to 0.89 mm in diameter. They are usually sold rolled into spools that look like a bird's nest. This is one of classic forms pasta, which has been popular since the XIV century.
Cooking time: 2-4 minutes.
Dishes: It is used for making soups and seafood dishes, as well as accompanied by light sauces (seafood, olive oil, butter, light creamy or tomato sauces).
Capellini
Description: Capellini are very similar to chapellis (angel hair), but slightly thicker. Their diameter is usually 0.88 to 0.91 mm in diameter. Capellini is very often mistaken for angel hair. However, despite the similarities, they are actually considered different types of pasta.
Cooking time: 2-6 minutes.
Dishes: For soups or light sauces.
Cappelletti
Description: They are a paste with meat filling similar to dumplings. Come from the ancient city of Modena. The name translated from Italian means "little hat" and their shape definitely resembles a hat.
Cooking time:
Dishes: Served with chicken or kaplan broth.
Capricci
Description: A kind of pasta that has perhaps one of the most bizarre shapes on the list. Capricci are native to Puglia, a region in Italy, and have an irregular shape that resembles ocean coral.
Cooking time:
Dishes: Capricci are served with thick or light sauces.
Quadrettini
Description: Small, flat, square or triangular pieces of dough. Originally from the Italian region of Emilia-Romagna.
Cooking time:
Dishes: Usually used in light soups and broths.
Conchiglie - Seashells (Conchiglie)
Description: Small shell-shaped products, originally from Italy, are one of the most popular forms of pasta due to their ability to hold sauces perfectly thanks to their shape.
Cooking time: 10-12 minutes
Dishes: Soups, casseroles, and also accompanied by sauces.
Croxetti
Description: They have a shape that imitates a medallion, with a pattern extruded by hand or by machine. Croxetti originated in the Liguria region in northern Italy.
Cooking time:
Dishes: Usually served with simple sauces such as meat, mushrooms, pesto, fish, or light cream.
Chiocholle - Snails (Chiocciole)
Description: Small in size, hollow on the inside, chiocholle resemble the well-known pasta, but have a more rounded shape and a distinct ribbed pattern. Thanks to their rounded shape, they truly resemble snails. Hence the name. Translated from Italian, chiocholle is a snail. In Russian, we know them precisely under the name "snails".
Cooking time:
Dishes: Ideal for soups and with light or thick sauces.
Lasagna
Description: Long, flat, rectangular dough sheets with wavy edges. Lasagna originated in Naples and has now gained worldwide fame. Lasagna, by the way, is known as Garfield's cat's favorite dish.
Cooking time:
Dishes:Lasagna is eaten as a dish made from layers of lasagna alternated with various sauces, cheeses and other ingredients.
Linguine
Description: Long, thin, elliptical, ribbon-like paste. It originated in Liguria and the Genoese regions of Italy.
Cooking time: 10-12 minutes
Dishes:Usually cooked in combination with seafood and shellfish, pesto, and a variety of red sauces such as arrabbiata or marinara.
Lumake - Snails (Lumache)
Description: Small products in the shape of a snail, with a ribbed surface. Lumake have one crimped end to better hold the sauce. Their production is rooted in Sicily.
Cooking time:
Dishes:Usually served with the thickest and roughest sauces.
Macaroni (Maccheroni)
Description: The pasta has a slightly curved tubular shape with a smooth surface. This makes them almost universal. Pasta is perhaps one of the most popular types of pasta in the world. They originated in northern and central Italy.
Cooking time: 6-8 minutes
Dishes:Commonly used in casseroles, soups, and served with cheese or vegetable sauces.
Mafalda
Description: Mafalda are thin long flat ribbons with wavy or grooved edges. It is believed that they originated in the Molise region of Italy and got their name in honor of the princess Mafalda of Savoy. Therefore, the alternative name for this form of pasta is Reginette ( reginette), which in Italian means"little Queen".
Cooking time:
Dishes:Usually served with Italian sausage or ricotta cheese.
Mezze penne
Description: Mezze penne is slightly shorter and narrower than regular penne, but has the same grooves on the surface. The name is translated from Italian as "half penne". Mezza penne is popular in northern Italy, especially in the Campania region.
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Dishes:Traditionally they are combined with tomato sauce or more hot sauce arrabbiata.
Mezzelune
Description: Semicircular pasta with filling inside. The name comes from the Italian word mezzelune, which translates as “crescents”. Mezzelune originated in Tyrol. The filling is usually Bitto cheese with eggs, milk and white pepper.
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Dishes:Mezzeluni is usually served with porcini mushrooms, white wine and sweet butter.
Gnocchi (Gnocchi di patate)
Description: A variety of dumplings that are cut into small pieces the size of a small cork. Their origin dates back to the times of the Roman Empire, but gnocchi gained particular popularity in Italy.
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Dishes: They are usually made with potatoes with spinach, ricotta, eggs, or cheese.
Nyochetti (Gnocchetti sardi)
Description: Small, compact pastes resembling small shells from molluscs. The birthplace of niochetti is Sardinia.
Cooking time:
Dishes: Usually served with meat and cheese sauces.
Orecchiette
Description: Orecchiette is a small ear-shaped paste. Originally from the Puglia region of Italy.
Cooking time: 11-12 minutes
Dishes:Usually served with rapini or broccoli and tomato or meat sauce.
Orzo
Description: The name orzo literally translates from Italian as barley, and because of this, many people mistake this paste for grain. Orzo shape resemble large grains of rice. This is probably why this pasta has another name - risoni, which means "big rice".
Cooking time:
Dishes:Often used in salads, soups and casseroles. One of the most popular Italian dishes where orzo can be found is minestrone soup.
Paccheri
Description: The shape of the packer is similar to a piece of chopped garden hose. A very popular type of pasta, originated in the regions of Calabria and Campania.
Cooking time:
Dishes: Pakcheri is often added to soups, lasagne, or dishes with thick garlic sauces.
Pappardelle
Description:Pappardelle are flat, wide ribbons that are cut wider than fettuccine. By birth from the central-southern region of Tuscany in Italy.
Cooking time:
Dishes:Great for a variety of sauces, from meats to shellfish and vegetables.
Passatelli
Description:Passatelli is a thin paste that looks like rice noodles, only slightly thicker. They are made from eggs, bread crumbs and grated cheese Parmesan.Originally from the Emilia-Romagna region of Italy.
Cooking time:
Dishes:They are usually boiled in chicken broth.
Pastina
Description: This is the name for very small pasta, which can be of any shape. Literally, this Italian word translates as "tiny dough" or "little pasta". Pastinis are made from wheat and are typically 0.8 cm or less. Some of the most common forms of shepherd are tiny stars, shells, pipes, and pasta. Acini di pepe is also referred to as shepherd.
Cooking time:
Dishes:Like orzo, pastini is most commonly used in soups and salads.
Penne
Description: Penne is a small, cylindrical shape and is one of the 10 most popular types of pasta. First came from Sicily.
Cooking time: 10-12 minutes
Dishes: A good combination for a penne - spinach and ricotta, they are also served in a variety of tomato or cream based sauces.
Pici
Description: Handcrafted, the pici look like thick spaghetti. Originally from the province of Siena in Italy.
Cooking time:
Dishes:Usually they are eaten with stews, garlic-tomato sauce, porcini mushrooms and various meat dishes(e.g. wild boar, duck, hare, etc.)
Pipe (Pipe)
Description: A hollow pasta from north-central Italy, curved like a snail shell, but with a flattened hole at one end.
Cooking time:
Dishes:Pipe go well with stew, vegetable or cream sauce.
Pizzoccheri
Description: Flat, short strips made from a mixture of buckwheat and whole wheat flour (usually in an 80:20 ratio). The pizzokeri owe their origin to the Lombardy region in northern Italy. One of the unique types, not similar to other types of pasta.
Cooking time:
Dishes: Usually, pizzeri is prepared with herbs, potatoes and cheese.
Ravioli
Description:Ravioli are square dough products with grooved edges, filled with fillings, usually meat, cheese and vegetables.The origin of this very popular paste is not fully known. But it is believed that the region of Lombardy had a great influence in the spread of ravioli.
Cooking time:
Dishes:
Rigatoni
Description: Coarse tubular paste with longitudinal grooves that run along its entire length. They're little more than a penne
Cooking time: 11-13 minutes
Dishes:Usually served with meat stews or combined with a variety of light or thick sauces. Rigatoni can also often be found in casseroles.
Rotelle
Description: Paste in the form of wheels from a van, for this similarity with wheels they got their second name - Wagon wheel s ... Originally originated in northern Italy.
Cooking time:
Dishes: Usually served with tomato or cream sauce.
Rotini
Description: Pasta in the form of short products wrapped in spirals to better hold the sauces.
Cooking time: 10-12 minutes
Dishes: Usually served with meat, tomato or cream sauces.
Sagne torte
Description: Spiral long pasta that originated in the Puglia region of Italy.
Cooking time:
Dishes:Served with a variety of mixed meat sauces.
Sedani
Description: Cutting off the beveled edges of the penne creates a sedan. Although their exact origins are not known, it is reasonable to assume that they originated as an offshoot of the penne invented by the Sicilians.
Cooking time:
Dishes:Sedanis are usually served with tomato sauce, or simply with butter and cheese.
Spaghetti
Description:Spaghetti is a very long, thin, rounded noodles.Perhaps one of the most commonly used types of pasta in the world.
Cooking time: 8-11 minutes
Dishes:Served with a variety of sauces, meats and vegetables, includingmeatballs, mushrooms andmarinara sauce. But one of the most famous spaghetti dishes is the carbonara spaghetti.
Spaghetti chitarra
Description: A special type of pasta that has a shape similar to spaghetti, but with a flatter cross-section. And this kind is special due to the fact that they are made with the help of an instrument called a guitar. The instrument is a wooden frame with strings stretched parallel to each other, with the help of which the dough is cut. The instrument was invented in 1890 in the province of Chieti, the Abruzzo region of Italy. This is a fresh pasta made from semolina, eggs and salt. They have a porous texture, due to which they hold sauces well.
Cooking time:
Dishes: They are usually prepared with lamb stew. In special areas of Abruzzi, the traditional seasoning is tomato sauce with veal meatballs (pallottelle).
Spaghettini
Description: A smaller, thinner version of spaghetti. Spaghetinis are somewhere between spaghetti and noodles.
Cooking time: 5-7 minutes
Dishes: NS Served with tomato-based sauces or olive oil.
Stelline
Description: A paste in the form of tiny stars. The exact region of origin of the Stellini is a rather controversial topic, but suffice it to say that they have roots in Italy.
Cooking time:
Dishes: Preferably used in soups.
Strozzapreti
Description: Fresh handmade pasta that looks like a cavatelli in a shape similar to hot dog buns. But strozzapreti have slightly more elongated shape and slight volvulus. Are characteristicfor the regions of Emilia-Romagna, Umbria, Marche and Tuscany in Italy.
Cooking time:
Dishes:Usually served with creamy or meat sauces.
Scialatelli
Description: Schialatelli outwardly similar to fettuccine or linguine, but shorter in length. Their origin is attributed to the Amalfitans coast in southern Italy.
Cooking time:
Dishes: Served with different kinds fish and with seafood sauces.
Tagliatelle
Description: Long, flat, ribbon-like strips with a porous structure, thanks to which it can hold sauces well. Tagliatelle is cooked with eggs. Historically originated from the regions of Marche and Emilia-Romagna in Italy.
Cooking time:
Dishes:Usually served with pork or beef, as well as mascarpone, bolognese or savory fish sauces.
Taglierini
Description: Tallerini is a long, fresh pasta similar to spaghetti, 2 to 3 mm wide. In their texture, they are similar to tagliatelle, but thin, like a cappellini. Traditionally, tallerini is eaten in the areas of Molise and Piedmont. In Piedmont, they are also called Tajarin and are made from egg dough... The dough also contains flour, semolina and salt.
Cooking time:
Dishes:It should be noted that tallerini is often served with butter and truffles or fried meat sauce.
Tagliolini
Description:Tagliolini is a long ribbon-like paste similar to tagliolini. Fromregions of Liguria, Marche and Emilia-Romagna.
Cooking time:
Dishes:Tagliolini is usually served with a variety of sauces, one of the most popular being bolognese.
Tonnarelli
Description: Tonnarelli is essentially the same spaghetti kitarra, but the Roman version. They are also made using a special tool with strings for cutting dough.
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Torchietti
Description: This Italian the paste is in the form of a short-cut and curved tube.
Cooking time:
Dishes:Torchetti is most often combined with bolognese or sausage sauces.
Tortelli
Description: This type of pasta is very similar to ravioli, tortelli are also square in shape and usually topped with meat, cheese, or mushrooms. Originally from the Emilia-Romagna region.
Cooking time:
Dishes:Tortelli are often served with bolognese sauce or melted butter.
Tortellini
Description: Tortellini - small rounded products filled with a mixture of meat (pork, ham, etc.) with cheese. Their size is about 25 * 20 mm and their weight is about 2 grams. Originated in the Emilia region of Italy (in particular, in the cities of Modena and Bologna). Outwardly, they resemble a navel, for which they received their second name - ombelico.
Cooking time:
Dishes: They are usually served in beef or chicken broth.
Tortelloni
Description: Tortellonis are similar in appearance to tortellini, but larger in size - 38 * 45 mm and about 5 grams in weight. They are rarely filled with meat, usually ricotta cheese and various leafy vegetables such as spinach.
Cooking time:
Dishes: Unlike tortellini, tortelloni is usually served without broth.
Tortiglioni
Description: Tortiglioni resemble pipes with grooves applied in slightly diagonal direction. This is important not only for the appearance of the products, but also for the perfect retention of the sauces.Originally from Naples.
Cooking time:
Dishes: Ideal in combination with all kinds of full-bodied sauces.
Trenette
Description: Trenette is a dried, narrow, flat pasta commonly associated with the Liguria and Genoa regions of Italy.
Cooking time:
Dishes:Often served with traditional pesto sauce in trenette al pesto.
Troccoli (Troccoli)
Description: Troccoli is a long fresh pasta similar to kitarra spaghetti and is also handcrafted using a special tool. But if spaghetti kitarra is cut with the help of taut strings, then troccoli - with the help of a special rolling pin with grooves applied across. This device is called troccolo or troccolaturo, hence the name of the paste. Troccoli are typical of the Puglia and Basilicata regions.
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Trophy
Description:Trophy is a thin, short, curled paste that is typically hand rolled into interesting curly shapes.Originally from Liguria in Northern Italy.
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Dishes:Traditional Ligurian trophy serving - with basil pesto sauce. But they are also eaten with a light tomato sauce.
Fagottini
Description: Pasta in the form of small bags with filling. Italian dumplings are native to Sicily.
Cooking time:
Dishes: Vegetables are usually used as the filling, such as green bean, carrots and onions, with olive oil.
Farfalle
Description: Butterfly-shaped paste. The name is translated from Italian - butterflies. Farfalle comes from the regions of Emilia-Romagna and Lombardy.
Cooking time: 10-12 minutes
Dishes: Usually served with light sauces, as well as in salads.
Fettuccine
Description: One of the most popular types of pasta, which however has a mysterious origin, as it has many different names in different regions of Italy. It is long, flat, 25 cm long and about 0.84 cm wide.
Cooking time: 10-12 minutes
Dishes: Fettuccine is used in all variations of dishes (cream, cheese, meat, seafood), but the most famous are fettuccines with alfredo sauce.
Fillets (Filei)
Description: They are short spiral products with a hollow section in the middle. They are usually made by rolling irregularly shaped dough pieces with a fine knitted needle, resulting in a hollow section in the middle. Fillets are often compared to buziate, but in fact they look different. The buziates have a distinct spiral shape, while the fillets are more like a narrow and elongated version of the cavatelli. The fillets come from the Calabria region, which is why they are often called Filei calabresi.
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Dishes:
Filini
Description: Small thin vermicelli that resembles a cat's antennae. Hence the name, translated from Italian means "little cat's antennae". They are usually associated with the Puglia region of Italy and
Cooking time:
Dishes: Usually added to soups for thickening.
Folier d'ulivo - Olive leaves (Foglie d'ulivo)
Description: They are products that resemble olive leaves in shape. Originally from the Puglia region of Italy.
Cooking time:
Dishes: Usually served with creamy olive sauce or tomato basil sauce.
Fregola
Description: This Italian pasta is very similar to Israeli couscous in size and shape. It is made from semolina; very small balls, 2-3 mm in diameter, are formed from the dough. Originally from Sardinia.
Cooking time:
Dishes: Usually served with shellfish and tomato sauce.
Fricelli
Description: Fricelli have the shape of rolled tubes and the consistency of dumplings. Originally from Puglia, a region in southern Italy.
Cooking time:
Dishes: Usually served with fried eggplant and tomatoes or with various creamy sauces.
Fusilli
Description: Long, thick items, shaped like a corkscrew. Their origin is attributed to the south of Italy.
Cooking time:
Dishes: Usually served with tomato sauce and cheese
Ziti
Description: Citi is a medium sized pipe-shaped paste. The word ziti actually means "bride" in Italian. This pasta is traditionally served at Italian weddings, hence the name.
Cooking time: 10-12 minutes
Dishes:Usually tsiti is combined with a mixture of cheese, meat, sausage, pepper, mushrooms, onions and baked in the oven.
Spätzle
Description: Fresh egg-based pastes are usually round in shape, but can be irregular when hand-processed. Unlike most types of pasta, Spetzle originated among the Swabian peoples in southwestern Germany.
Cooking time:
Dishes: Serve as a side dish with butter, gravies or creamy sauces.
Who doesn't want to look great and like a mystical magnet to attract the enthusiastic glances of others. Short off-the-shoulder dresses, swimsuits and other items of clothing reveal different parts of the body. It has long been noticed that the vegetation on the body does not paint anyone, so hair removal products are becoming more and more popular. One of the most attractive hair removal products is sugaring sugar paste. Today, many stores provide a wide selection of sugar pastes of various types and all the necessary means for sugaring such companies as maris pandis, saona
What types is sugar paste divided into
If you are wondering: how to choose a paste for sugaring, it should be noted right away that the main distinguishing parameters of sugar paste are consistency and purpose. All sugar pastes can be divided into:
- ultra soft;
- soft;
- medium soft;
- solid.
Soft pastes for sugaring
Soft and ultra-soft sugaring sugar pastes are perfect for epilating vellus or fine hair, just like on your hands. This paste is great for all people with delicate skin and hypersensitivity. The easiest way to remove light hair with such a sugar paste is. Removing them does not require much effort and soft sugaring pastes can easily cope with this task. The soft paste can be easily applied to desired areas of the body and removed with a cloth. A soft sugar paste is applied, usually with a spatula.
Medium soft sugaring pastes
To remove hair of moderate hardness from the surface of the body, a medium soft sugar paste is used. Since the consistency of medium-soft sugaring paste is much denser and more like jelly, it is much more convenient to apply it with your hands, that is, in a manual way. It is just as easy and convenient to remove it by hand.
Solid pastes for sugaring
The toughest and thickest hairs are best removed with hard types of sugar pastes. These hairs should include hair under the armpits and in the bikini area, they are the hardest, but also located in the delicate and especially sensitive skin... Therefore, before applying the paste, you should treat the skin with an antiseptic and cover with talcum powder. Hard sugar pastes for shugaring must be warmed up. Experts recommend doing this in any of several simple ways:
- warm up in a water bath;
- in a microwave oven;
- knead with your hands.
Sugar paste in cartridges
There are also sugar pastes in cartridges that require mandatory heating, otherwise they simply cannot be applied. In principle, it is recommended to heat any sugar paste, even soft and medium ones. The heating methods are the same as for hard sugar paste, with the exception of manually heating the soft sugaring paste for obvious reasons.
If you find it difficult to choose a specific paste for sugaring according to the consistency parameters: some are too soft and others are too hard, then sugar pastes can simply be mixed with each other to achieve the optimal consistency for your skin type. In this case, the result should be as effective as possible and not irritate the skin.
What are shugaring products made of?
The composition of sugar pastes for shugaring includes the following components:
- sugar;
- water;
- lemon juice.
- plant extracts;
- essential oils;
- honey, molasses.
There are companies that add monosaccharides (glucose, fructose) to sugar paste. The basis of any sugaring pastes are the first three ingredients: sugar, water, lemon juice. And the rest of the additives are designed to perform the functions of skin care during depilation. For example, walnut extract is used to slow down hair growth, thereby prolonging the positive effect of the procedure. Here you can note such well-known manufacturers as Pandis, Maris and Saona.
If the paste contains flavorings or preservatives, then this is a sign of poor quality of the paste. High-quality sugar paste consists of natural ingredients of natural origin.
DIY sugar paste for sugaring
Due to the simplicity of the composition and the cheapness of many components of sugar paste, some women try to make their own sugaring pastes. But in practice, everything turns out not as easy as it seems at first glance. Usually, all attempts to create a sugar paste for sugaring at home results in an incomprehensible fluid mixture with all the signs of ordinary caramel. Of course, hair cannot be removed with such a mixture. Therefore, it is much more profitable to purchase a ready-made factory-made shugaring paste, or use complex for hair removal BIKINI MAX... But that doesn't mean you shouldn't try. Through trial and error, you can achieve the perfect consistency of a handmade sugar paste. It just takes time and patience.
Shugaring techniques
In order to efficiently perform the procedure for hair removal using the shugaring method, even in a professional salon, at least at home, they use special techniques. In total, there are three main ones:
- hand shugaring or manual technique;
- with application;
- bandage depilation.
The manual technique for applying sugar paste is classic. At the same time, on the area of the skin from which you want to remove the hair, the paste for shugaring is applied by hand. All types of sugar paste are suitable for this method. Before the procedure, the paste must be heated to a temperature of 35-40 ° C. The consistency should take the state of liquid honey. The mixture is applied with your fingertips against the hair growth. The layer should be uniform over the entire surface. Then you should wait a few seconds for the paste to set better on the hair. Sugar paste is removed for shugaring with a sharp movement in the direction of hair growth.
The application principle is identical to the previous method. This method is most suitable for cases where epilation is performed with a hard type of paste. After warming up, the paste is taken in small lumps and spread on the skin area small pieces- hence the name of the method, by analogy with the application. Great for hair removal during hot seasons when the skin is moisturized.
When cleaning the body from hair with a bandage technique, special devices are used, such as a cosmetic spatula, strips of paper or cloth, an elastic bandage.
Sugar paste in cartridges is most often used for this method. It is better to warm up such a paste with a special wax heater to a temperature level of 37-45 ° C. The heated paste is applied to the hair removal zone using a metal spatula or a roller of a cassette packaging until a uniform thin layer is obtained. After that, strips or bandages are applied. The applied sugar paste is removed with the bandage. This technique is most suitable for those cases when it is necessary to remove hair from large surfaces.
The qualitative difference between sugar paste from different manufacturers
Sugar paste "Maris" is a unique development for hair removal. It does not have a negative effect on follicles, since Maris Shugaring sugar paste consists entirely of natural ingredients. Special chemical composition allows you to minimize painful sensations during hair removal from the skin surface. Maris products for shugaring save time and money due to the fact that:
- all products are sold at an affordable price;
- the certified composition allows to slow down the growth of new hair after removal;
- Maris makes home shugaring as convenient and effective as possible thanks to a series of video tutorials. That saves time and money on going to a professional salon.
The Pandis company represents the entire line of products for professional sugaring. All types of sugar pastes are produced, from the softest to the hardest and sugar pastes in cartridges. In addition, shugaring with Pandis rises to a completely different level, as the company offers remote training in modern European methods. In the assortment, you can find a wide range of sugaring pastes with various parameters, all products are made from natural ingredients and do not contain chemical additives. Pandis experts even claim that their sugar paste has become a favorite treat for many sweet tooths across Europe.
The Saona Cosmetics company presents on the market a wide segment of skin care products before and after hair removal, as well as sugar pastes for sugaring themselves. All products are based only on natural ingredients. In the production of shugaring products, modern equipment is used, which significantly reduces the cost of production. Therefore, all are sold at quite affordable prices.
To everyone's delight - pros and cons
As a result of using shugaring, the skin becomes beautiful and smooth, and you become an object of admiration for others. No wonder this method was so popular back in the days of the pharaohs of ancient Egypt. In the process of sugaring or sugar hair removal, you:
- get rid of excess body hair;
- remove old keratinized skin;
- nourish the body with useful substances.
In addition to all the positive qualities, the use of the procedure is contraindicated for people with allergies, women with menstruation and pregnancy, with lesions of skin areas and an allergic reaction to certain components of sugar paste.
What thoughts do you have when you say "Italian cuisine"? Pizza, pasta, ice cream ... drooling. Today in our article we want to talk about the types of Italian pasta, the history of the creation of this dish and its first recipe, as well as much more.
You have not tried the real one yet. italian pasta? Everyone should try this dish and get real pleasure from its use. To accomplish this task, there are several options for solutions, one of which is to go to Italy and visit a restaurant of local cuisine, and the second, less expensive one, is to cook this dish yourself after taking the information from our article.
What is Italian pasta: a dish or a type of pasta? Yes, actually both. Italian pasta is a dish traditionally served in Italy, consisting of two main irreplaceable ingredients: any pasta and sauce.
Looking ahead, we can say that Italian pasta is different types – dry paste or Pasta secca and raw pasta or Pasta fresca... A distinction is also made between long pasta or Lunga and short pasta or Corta.
The basic rule of pasta is that it is made strictly from durum wheat, as a result of which it does not boil down and is perfectly absorbed by the body.
Want to know about an extreme culinary masterpiece? - one of the types Italian cheeses is waiting for you.
Visit the culinary capital of Italy? Easily! Is a magnificent city of culinary and science.
There are also many places in Genoa worthy of your attention. there is a list of the main attractions of this city.
A brief history of Italian pasta
Many legends, myths and historical facts... According to one version, Italy is considered the first country to come up with this product. According to another, the famous traveler Marco Polo brought pasta from China in 1292. Disputes among culinary experts and historians do not subside to this day. However, Italy is currently the largest manufacturer and supplier of this product worldwide. Initially, this dish was popular locally in Italy, but already in the 12th century it began to be exported from the coast of Italy. At first, the export rate was not high, but after just a few centuries, all of Europe knew about this dish.
Surprisingly, even in ancient Greece the word "pasta" existed, which meant "flour mixed with sauce."
The spread of Italian pasta conditionally took place in 5 distinct stages:
The first mentions of Italian pasta were on the island of Sicily in the 12th century. There, this product was produced by the Arabs living there at that time.
In the XIII century, a way to extend the shelf life of the paste was invented - it was dried. This made it possible to export it as a product of long-term storage on ships and transport it to other regions such as Pisa, Venice, Genoa, Naples and others.
The first climbing recipe was invented in the 15th century. At the same time, the first mentions of the hollow and long form of pasta appeared. At that time, Italian pasta was still a very expensive product, as durum wheat was grown only in the regions of Sicily and in rather small quantities.
In the 16th-17th centuries, an event took place in Europe that revolutionized cooking - tomatoes were imported from America. During this time, durum wheat is grown and spread throughout southern Italy. Then the production of special machines for cutting and drying products was already started. This makes it possible to reduce the cost of the production of Italian pasta and distribute it beyond the territory of modern Italy.
In the 18th-19th centuries, pasta production was improved and simplified and acquired a global scale. It is becoming one of the most popular dishes in Italy and abroad, as well as becoming one of the most international dishes in the world.
In Italy, namely in Rome, there is even a pasta museum. It presents a huge variety of types of Italian pasta, popular recipes and you can even see machines for making this flour product.
Pasta and pasta, what's the difference?
Italians call our pasta pasta but they are different. Let's see what exactly is the difference?
In Italy and some other countries, to designate any pasta the term "paste" is used. This word comes from the Italian language and means "dough". Actually, the word pasta is just a kind of pasta, namely dry dough tubes: thin and wide, of different lengths.
The composition of the pasta is slightly different from the pasta we are used to. Italian dry pasta is made from durum wheat and water. Thanks to this, it is easily absorbed, improves digestion and metabolism as it contains fiber, complex carbohydrates and other useful substances. This product does not spoil the figure, because it does not contain fast carbohydrates.
Pasta can be hard or so-called fresh, consisting of soft flour with the addition of eggs. Fresh pasta is not dried, but boiled immediately, has delicate taste.
The pasta is used as an independent dish. As an addition to it, use various sauces and, of course, cheese. Pasta is used as a common side dish. There are an incredible number of recipes. In Italy itself, there are only more than 500 culinary masterpieces from this flour product. Each recipe has a specific approach and special ingredients for preparation, but in different regions of Italy the same pasta recipes may taste differently.
Types of Italian pasta
Let's take a closer look at the types of Italian pasta. So, as it was written above, there are two types of pastes: dry and fresh.
Dry paste- dried products for long-term storage. This type of pasta is made only from durum wheat and water. All major manufacturers adhere to this rule. But also dry pasta can be made from soft wheat with the addition of eggs. Unusual taste products can be determined by secret components, as well as by the process of extrusion and drying method. To grip and hold the sauce on the surface, most tubular products have grooves created when the dough is squeezed out. First, the dough is squeezed out through the nozzle. After extrusion and cutting, the paste is dried in special ovens at a certain temperature. The best taste is the pasta prepared in the classic Italian way. Unfortunately, industrial drying often occurs at very high temperatures to shorten production times. If you dry the pasta according to the traditional recipe, this process will take about 50 hours. Well, at the end of the preparation of dry pasta, it is packed in a branded package.
Now a little about fresh Italian pasta.
Fresh pasta is consumed on the day of production so that it does not lose its taste. Freshly prepared pasta is a special pride, as it requires more attention.
What is the best pasta? This is actually a matter of taste. They are both great, just used in different situations.
Now let's talk about the types (forms) of Italian pasta. Today, there is an amazing variety of different forms of pasta on the market. There are more than 500 species of them. For pasta manufacturers, sometimes any significant event in the world can suggest a new shape. You can read more about the different forms of Italian pasta.
How to choose and prepare the right pasta?
When choosing a classic dry pasta, you should pay attention to which varieties of wheat it is made from. Products made from durum wheat will be an ideal paste. The sauce is the best for keeping rough food in. A quality indicator is a small volume of a product with a large mass. Good pasta difficult to digest, as it does not boil well. Choosing fresh pasta, pay attention to the appearance and production date indicated on the package. The pasta should be firm, with a pleasant texture and color. Fresh pasta can be purchased at the supermarket and at Italian bakeries where they make their own pasta.
For those wishing to have a delicious lunch or dinner, we recommend purchasing products above the average cost.
When preparing pasta, there is one unwritten rule for combining sauce and pasta - the thicker and shorter the product, the thicker the sauce should be, since in this case the use of sauce and pasta will be uniform, it will not drain. Regarding the cooking time of the pasta, it is important to take into account the wheat varieties used for its production. The finished paste must remain elastic inside and to avoid sticking, a couple of tablespoons of olive oil is added during cooking. It is strictly forbidden to rinse with cold water.
So, to prepare delicious pasta, we need a double-bottomed saucepan, a lot of water, olive oil, salt and the actual pasta with sauce. The amount of water is calculated at the rate of 1 liter per 100 grams of dry products. Throw the pasta into boiling pre-salted water to taste. Add olive oil if desired. Pasta is cooked with the lid open, as a rule, for 8 minutes, but it is still better to look at the cooking time on the package, as it may differ due to the type of products and the quality of the flour used in the manufacture. Pasta is considered ready when the pasta is slightly undercooked. After draining the water, transfer the pasta to a previously prepared dish and add the sauce. Sauces can be different - with salmon in creamy sauce, with shrimps, with seafood, and others, at your discretion. This dish is also perfectly used with vegetables and vegetable salads... Without sauce, pure Italian pasta will not be as tasty.
The very first pasta recipe
Surprisingly, the earliest documented recipes for Italian pasta were records that indicated that the product was boiled in water with the addition of almond milk and then seasoned with a special sauce made from sweet roots. So the very first pasta recipe was actually a dessert.
One of the first traditional recipes pasta was published in the book "The Art of Sicilian Pasta and Vermicelli" by the chef Martin Cornot in 1000.
In the city of Pontedassio, there is a document that for the first time mentions the dish "macaronis", which is a modern pasta with sauce.
Spaghetti got its name relatively recently thanks to Antonio Viviani, who named them so in 1842 because of the similarity to twine (from Italian, twine sounds like spago).
Calorie content of pasta
The calorie content of classic pasta (pasta) averages 350 Kcal per 100 grams of products. But pasta is not served without sauces, so calorie counting ready meal it is extremely difficult to calculate.
There is a misconception that pasta leads to weight gain. It's not like that at all. Real durum wheat pasta consists of fiber, which is poorly absorbed, but perfectly nourishes the body and satisfies the feeling of hunger. Fiber also plays the role of a sorbent, which allows toxins to be removed from the body in a natural way. The calorie content of pasta includes mainly energy from carbohydrates, but 70% of them are healthy (containing low glycemic index), which allows us to construct this product to the rank of dietary.
At the moment, Italy holds the record for eating pasta and the number of pasta recipes.
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Why do Italians call our pasta pasta? What is the difference? And do they differ at all? Many people ask such questions, but the answer is often the same: pasta is an independent dish, very tasty and healthy. But pasta ... it's just useless calories and an incomprehensible taste. What is true here and what is not, let's try to figure it out together with the site Delishis.ru.
A bit of history
I will not go into the intricacies of the origin of the words "pasta" and "pasta" - a lot has been written on this topic. I will only say that for the first time thin rice flour tubes came to Europe from China, from where they were brought by the notorious Venetian Marco Polo. But, nevertheless, today many people consider it is Italy to be the birthplace of pasta, and the pasta itself is the national dish of Italians. You can't argue with the latter. After all, there is no other country with such a rich culture of consumption and such a number of recipes for preparing this dish.
Now let's figure out how pasta is different from pasta. In most countries of the world, including Italy, the term "pasta" is used to refer to ANY pasta (from Italian pasta - "dough"). But "pasta" is just a kind of pasta. More precisely, thin and long hollow tubes made of dry dough. However, a much more important difference between pasta and pasta we are used to is the composition of these products. Italian dry pasta is made exclusively from durum wheat and water. Therefore, it is easily absorbed, and fiber, active carbohydrates and useful minerals only improve digestion and metabolism, therefore, they have the best effect on health. But "our" pasta is most often made from soft wheat varieties, so they are completely useless and are the main culprits of the well-known myth that pasta spoils the figure. Yes, pasta spoils. Pasta - no. And slender Italians are vivid proof of this.
By the way, to avoid confusion, I will also note that, in addition to hard pasta, there is also the so-called fresh pasta, which is made from soft flour with the addition of eggs. Such a paste is not dried, but immediately boiled, therefore it has a more delicate taste. In any case, pasta is usually a truly independent dish served with sauce. And pasta is just a side dish.
Types of pasta
Dwelling in detail on the varieties of pasta is a laborious and somewhat meaningless task. After all, Italians themselves distinguish more than 500 varieties of pasta, while assuring that "pasta is the architecture of taste." And it is really impossible to learn all the subtleties of working with this creative material in an instant. After all, each individual grade of pasta requires a special approach to preparation and a certain sauce that emphasizes all the nuances of taste. So, for example, long pasta (lungu) must be cooked in a large amount of water so that for every 225 grams of pasta there are 1.7 liters of water, half a teaspoon of salt and 2 teaspoons of olive oil. But sheet paste (lasagna or canneloni) does not require boiling in boiling water at all before filling with the filling. Such pasta is saturated with sauce already during the baking process, therefore the sauce for it should be more liquid. So, perhaps, the only universal rule for combining sauces with pasta is that the thicker and shorter the product, the thicker the sauce should be.
As for the cooking time of the pasta, it is important to take into account the wheat varieties that were used to make it. In particular, flour from the South of Italy makes the pasta soft, so it cooks quickly - in 5-7 minutes. On the other hand, wheat pasta from northern Italy gives the dough elasticity, and such a pasta takes longer - up to 17 minutes. But much more often, different types of flour are used to make pasta, and in order not to be mistaken with the exact cooking time, you just need to carefully read the label on the package. The finished paste should remain firm on the inside. And in order to avoid sticking, during cooking, you need to add a couple of tablespoons of vegetable oil (preferably olive oil). And in no case rinse with cold water.
Sauce recipes
Now about the main thing - sauces. After all, these indispensable helpers turn pasta into a masterpiece of gastronomic art. First, a few general rules. 1. You need to add the components when preparing the sauce, depending on the time of their heat treatment. That is, at first the harder foods, and at the very end - herbs, spices and thickeners. 2. The sauce does not need to be brought to a boil. And you can't reheat. 3. For the dish to be perfectly salty, the sauce should feel a little oversalted. And one more thing: there are certain foods that are used to make almost all pasta sauces. These are: olive oil, grated Parmesan cheese, finely chopped garlic (it is not advisable to crush it) and spices: black pepper and chili, nutmeg, basil and oregano.
Creamy mushroom sauce
Ideal for foam - short, diagonal pasta
Option 1: Pour 50 g of olive oil into a frying pan and fry 100 g of chopped champignons or porcini mushrooms in it for 5 minutes with the addition of a clove of garlic. Then add 150 grams of cream and 50 grams of dry wine. Salt and pepper to taste. Add grated cheese to the finished pasta with sauce.
Option 2: 200 gr. dried champignons need to be poured with a glass of PURE boiled water for five minutes, and then put on low heat and cook for 5-7 minutes. After that, the water must be drained and added to it in 3 tbsp. tablespoons of thick sour cream and mayonnaise, as well as salt and pepper. Boiled mushrooms should be mixed with chopped garlic and herbs and put in a dry frying pan, where add 50 g of brandy. All this should be boiled over low heat for 7-10 minutes. Then the mushrooms are mixed with sauce and pasta, sprinkled with cheese and herbs.
Broccoli sauce
Suitable for orichetti - ear-shaped products.
While the pasta is boiling (150 grams), in a deep frying pan for olive oil(50 gr) fry onions (50 gr) and carrots (60 gr). After 5 minutes, add broccoli roses (200 gr), 1 beef cube and a glass of broccoli from a saucepan with pasta. Salt and pepper to taste. The sauce is simmered for 15 minutes over low heat, covered. Then it is mixed with the finished pasta and cheese.
Eggplant sauce
It goes well with fusilli - products twisted in a spiral shape.
Grind 2 fresh tomatoes in a blender to a puree consistency and transfer to a saucepan. Add 40 g of tomato paste, 50 g. butter, salt and pepper to taste. We close everything with a lid and cook for 15 minutes over low heat. Cook the eggplant separately. Cut into cubes, roll in flour and deep-fry. Put the finished pasta in a pan, add the sauce, eggplant and cheese. We fry for exactly a minute.
Carbonara sauce
It goes well with long spaghetti.
Cut 200 g of brisket or bacon into strips and fry until golden brown in a little olive oil. At the very end, add finely chopped garlic to the meat - 2 cloves. While the pasta is cooking, beat 6 yolks and add 4 tbsp. tablespoons of 10% cream. Throw the finished pasta in a colander and return to the pan. Immediately pour in the yolk with cream there - the eggs should curl. Then add the sauce and sprinkle generously with pepper and parmesan.
Bolognese sauce
it thick sauce from ground beef and tomatoes are also served with spaghetti.
Cut 8 fresh tomatoes into cubes (pre-scald with boiling water and remove the skin). Separately fry 250 g of ground beef in olive oil with the addition of 100 g of red wine. After the liquid has evaporated, mix the minced meat with tomatoes, salt and simmer over low heat for 20-30 minutes. Finally, add pepper, ruined garlic (2 large cloves), oregano and basil. We leave to languish for another 10 minutes. Mix with pasta and cheese.
Spaghetti has long been a favorite dish of our compatriots. Like pasta or, for example, pasta that is very fashionable today. However, the difference between your favorite spaghetti and pasta is significant, although many people think that they are one and the same. Our compatriots have a very vague idea of pasta. On the one hand, it seems to be a dish that looks like spaghetti, on the other, it is a very “overseas” name, which is served exclusively in good establishments. What is called pasta and what is its difference from the spaghetti we are used to?
What is pasta
Absolutely all pasta in foreign languages is called pasta. Of course, this term also hides the favorite dish of the Italians. Flour tubes were once brought to Europe from China by a famous Venetian navigator Marco Polo... However, Italy is traditionally considered the homeland of pasta: probably because the dish has become national here. There are three types of pasta: fresh, dry and full. Each has its own unique cooking technology. It is also worth adding that in Italian "pasta" means "dough".
How is pasta different from pasta and spaghetti
Pasta, or spaghetti derived from them, is tubular pasta, which are prepared and wheat dough, dried and kneaded in water. Products differ in shape and size, as a result of which you can find noodles, horns, noodles, spaghetti, etc. If the pasta is long but hollow on the inside, it's not spaghetti yet - it's just long pasta.
Spaghetti cannot be hollow inside. According to the cooking technology, it is whole pasta tube... In Italian terminology, maccheroni are short tubular products. The word comes from the Sicilian dialect and literally translates as "processed dough." In our country, this term means all pasta products in general. On the territory of the Russian Empire, the first pasta factory was opened in the 18th century.
So, in Europe, pasta is the name for dough products that are obtained by mixing flour and water. There are a lot of types of such products. This type also includes pasta. However, in Italy, pasta is exclusively a product that is also produced from durum wheat, containing a minimum amount of starch and rich in gluten. It is these products that are very easily absorbed by the body. They don't get better from them. The composition of such products includes carbohydrates, proteins, minerals, fiber, as well as vitamins of groups A, B and E.
As a rule, domestic spaghetti is based on glassy soft flour, which is notable for its cheapness: durum wheat flour is relatively expensive. However, in recent years, domestic producers have begun to combine common wheat and durum wheat.
The product quality also becomes higher. However, there are still a lot of products on the pasta market that are produced according to the traditional domestic method, but it does not bring any benefit to the body, moreover, it even contributes to the set excess weight... The nutritional properties of these products are comparable to those of regular bread. Actually, this is the main difference between pasta and spaghetti or pasta.
It should be borne in mind that each of the products under consideration also has its own shade - for Italian pasta, it can be anything. In addition to traditional water and flour, other ingredients are also added to the pasta. For example, paprika, which gives the pasta a reddish tint. The spinach will turn it green, and the cuttlefish ink will turn black. Classic pasta made from durum wheat has a yellowish-golden color, but the shade of spaghetti or pasta can be almost white or even grayish. That is, it will not work to cook classic delicious Italian pasta from such a product even with a strong desire. The domestic technology for the manufacture of spaghetti and pasta implies that they stick together, and also have a rich original taste. That is why spaghetti and pasta prepared according to the classic Russian method are considered only as a side dish for a meat dish.
Compare spaghetti (pasta) and pasta
Let's compare the features of spaghetti (pasta) and pasta as follows:
- All types of pasta are called pasta in Europe. All pasta is divided into pasta and spaghetti.
- Pasta is made only from durum wheat, spaghetti is made from any, in particular soft glassy flour.
- The paste is very easily absorbed by the body, it contains many trace elements and vitamins. Spaghetti, when made with regular flour, can contribute to weight gain.
- The color of the pasta is yellowish-golden; spaghetti can have a different shade.
- Pasta is suitable both as a side dish and as an independent dish, spaghetti (pasta) is a side dish, and mainly for meat.