Thick pasta from Italy. Assortment of pasta

It remains only not to get confused which pasta is intended for what, how it is prepared and what it is served with. It is clear that we also have connoisseurs, but we have made this list - Italian pasta - from A to Z - for those who are still lost in front of numerous packages of pasta on the store counter.

Unlike the lists on other sites, we decided to make it in the Latin alphabet. We believe that when going to the store or coming from it with a new package of pasta, it is more convenient to find its name in alphabetical order. And then, already understanding “what it is eaten with”, look for suitable recipes.

Acini di pepe - "pepper grains"
Fine pasta, as the name itself suggests. Used in soups and a variety of salads.

Agnolotti- agnolotti
Pasta with stuffing. Small cute Agnolotti are stuffed with meat or ricotta cheese, spinach... Served with various sauces - to taste.

Alphabet - alphabet (alphabet)
This small pasta is especially liked by children, and even unloved soups they eat with pleasure, looking at the letters.

Anellini- anellini
Small pasta - miniature rings that are usually added to soups and salads.

Bucatini- bucatini
From the Italian bucato - full of holes. Long paste with a thin central channel. The diameter is only 2.4-2.7 mm. Very reminiscent of straws. The ideal companion sauce is fragrant All "amatriciana (Amatriciana), with loin or bacon and tomatoes. However, Bucatini is good with any tomato, vegetable and cheese sauces.

Campanelle- campanelle
Curly short paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat), used in salads and soups. Sometimes they are called "gigli" (lilies).

cannelloni- cannelloni (large tubes), which most of all resemble (after baking) stuffed pancakes. And not only externally - Cannelloni are also designed for. Any meat, cheese, spinach ... They are poured with sauce, tomato or bechamel, and baked.

Cappelletti- cappelletti
Small "hats", most often with filling. But there are also without it. Served with sauces, broth and just grated parmesan.

Capellini- capellini
Long, round and very thin - just over 1 mm - paste. In Italian, capellino means hair. By the way, there is a pasta even thinner and with the cute name “angel hair” - “capelli d'angelo”. It is customary to prepare light, delicate sauces for it.

Cavatappi- cavatappi (corkscrew)
Cheerful curls-spirals are perfectly combined with both exquisite and the simplest sauces. It is because of the shape that they are used in salads.

Conchiglie- Conchili (mollusc shells)
Familiar, right? We have known them for a long time under the name "shells". The shape helps them hold any sauces. Good both baked and in salads. Large conchiglios (conchiglioni) are usually stuffed.

Conchiglioni- conchiglioni
The same shells, but larger. Most often they are stuffed and baked with sauces, they are made.

Ditalini- ditalini
Small, very short such tubes, in Italian their name means "thimble".
They are also used for thick soups and stews - for example, with beans, with vegetables - and for salads.

Elbow macaroni- elbow macaroni
Again old acquaintances - horns.
Curved hollow horns, which are traditionally used to make macaroni cheese, i.e. macaroni with cheese. Used in baked dishes and pasta.

Farfalle- farfalle (butterflies)
They say they appeared in the 16th century. Can you imagine how they were made by hand then? They cut the dough, clamped the middle of each rectangle ... There are also colored butterflies. And they are usually served with bright vegetable sauces, which are based on tomatoes, but maybe with other sauces ..

Fettuccine- fettuccine (ribbons)
Noodles are flat, long, half a centimeter thick and a centimeter wide. Italian women still often make it themselves. Fettuccine is suitable for the same recipes as for Linguine. It is customary to serve with spicy sauces based on tomato or fish (for example, with mackerel or smoked tuna), as well as with creamy sauce (mascarpone).

Fideo- fidio
The short thin strands of paste are slightly curved. It is used in various soups, salads, second courses.

Fusilli- fusilli
Curly pasta - a spiral about 4 cm long. With the addition of spinach it becomes green, tomatoes - red. Larger fusilli with a more twisted spiral are called "rotini". They pick up the sauce very well. They are combined with almost all sauces, but the perfect pair is with sauce (pesto). Also used in .

Gemelli- gemelli (twins)
Thin products twisted into a spiral, in appearance similar to two bundles twisted together. An excellent company for this pasta is meat, cream, vegetable and fish sauces.

Gnocchi- gnocchi (small dumplings)
Usually made from dough with cheese, semolina, potatoes or spinach. They are traditionally served with melted butter and cheese. In Italy, this is a cheap and very satisfying meal.

Lanterne- lantern
The twisted, ribbed shape and small size make this pasta ideal for serving with the thickest sauces and for various spectacular salads.

Lasagne or lasagna- (lasagna)
Flat pasta for baking. Different sizes of thin plates with straight or "gathered" edges. folded into a shape like a cake, layered with meat, vegetable, cheese and seafood fillings, thick sauces, usually bolognese, and baked in the oven. One of the most popular pastes.

Linguine (linguini)- linguine (tongues)
Similar to spaghetti, but slightly longer and not rounded in diameter, but flattened. Thick sauces based on tomato and fish are suitable. This pasta is especially good with marinara sauces, pesto, creamy mascarpone.

Maccheroni- pasta
Apparently, pasta was almost the first representative of Italian pasta in our country. And for some reason they became the name of the whole class - "pasta". However, it is difficult for an Italian, unlike us, to imagine that pasta - like any other pasta - can serve as a side dish. After all, they are hollow inside, so good with thin sauces that easily get inside and soak pasta.

Manicotti- manicotti
Similar to penne, but wider and longer. They come with a grooved surface. Lightly boiled, stuffed with various fillings, poured with sauce and baked.

orecchiette- orecchiette (ears)
Cute, less than 2 cm in size, products that really look like small ears. Used in soups, salads and as an independent dish with different sauces.

Orzo- orzo
In appearance, this pasta is most similar to rice, and the size is the same. Used in soups and salads, like.

Pappardelle- pappardelle
Wide long noodles similar to fettuccine noodles but wider. A "talking" name, if you know that in Italian "pappare" - to eat greedily, to devour. Served with thick sauces, more often in baked dishes.

pasta colorata- colored paste
Many types of pasta are colored. Interestingly, only natural “dyes” are used for this - tomatoes, spinach, eggs, pumpkin, carrots, beets, truffles, chili peppers and even squid “ink”. The color does not affect how the pasta is cooked, it all depends on its shape.

pastina- paste (beads)
One of the smallest varieties of short pasta. It is used to prepare light soups and salads.

Penne- penne
The name comes from the Italian "penna" - pen. These tubes, up to 4 cm long and up to 1 cm wide, with their beveled edges, really look like a writing pen. Penne has long been one of the most popular pastas. Usually it is not boiled until fully cooked (al dente, by the tooth), seasoned hot, often thick. Penne is good in casseroles and salads.

Perciatelli- pechutelle
Thicker than spaghetti, but also long and straight hollow tubes. Prepared according to the same recipes as spaghetti. Especially good with meat sauces and baked with eggplant.

Radiators (Radiators)- radiators
This corrugated pasta with projections and deep grooves is most often served with thick creamy sauces. But it is also tasty in baked dishes, salads, including cold fruit ones. Decorate a light soup.

Ravioli- ravioli (small turnip)
Similar to our dumplings. But the main difference is not even in the form, but in the filling - it is not put raw in ravioli. The filling can be anything - meat, fish, vegetable, cheese, even chocolate. boiled and served usually under simple sauces with tomatoes and basil, so as not to interrupt the taste of the filling itself. They are also baked with sauces.

Rigatoni- rigatoni
"Rigato" - rifled, corrugated. These short, thick tubes do indeed have a grooved surface. Thanks to this and a wide opening, they perfectly hold any sauce inside, and are good for baked dishes and salads.

Rocchetti- rochetti (coil)
This short pasta is used to create salads, stews, as an independent dish with a thick sauce.

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 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 huge amount oils. 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), 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.

Sometimes in the articles in the "Lunch" section there are unfamiliar words or terms that I would like to know more about. To make life a little easier for our inquisitive readers, we are starting to compile a dictionary of culinary terms. We will make references to it later.

In the part called "Pasta" we will start with the classification of pasta. We will gradually supplement the section with other terminology related to this Italian culinary phenomenon.

group pasta BUT - products from durum wheat flour of the highest, first and second grade according to the classification of the current GOST R 518650-2002.

The surface of products of group "A" is smooth, golden or amber in color. The edge of products is "glassy". The presence of small dark specks and dots on the surface of the pasta is not a flaw. This is a distinctive feature of the variety, which is due to the specifics of grinding flour from durum wheat.

Alphabet (in Italian Alphabets) - pasta in the form of small letters of the alphabet. One of the most favorite children's pasta. Most often used in soups.

Angelotti (or agnolotti, in Italian Agnolotti) - small crescent-shaped pasta, they are stuffed with various fillings (meat, ricotta, spinach, cheese). Similar to Ukrainian dumplings.

Anelli (in Italian Anelli) - miniature rings for soups.

Apulian ears - pasta in the form of ears, originally from Puglia.

group pasta B - products from flour of soft vitreous wheat of the highest and first grade according to the classification of the current GOST R 518650-2002. As a rule, they are prepared quickly. If cooked too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface, whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is forbidden to make pasta from such flour.

Bavette (in Italian Bavette) - similar to flattened spaghetti, originally from Liguria (region of Italy). Bavette with classic Genoese pesto sauce is still a traditional dish there.

Bigoli - paste in the form of long hollow tubes. The dish comes from Veneto. (Terre dei Trabocchi)

Bucatini - thick Italian spaghetti with a hole through the center of the product. The name comes from the Italian "buco" meaning "hole" and "bucato" meaning "pierced".

Bucatini are common throughout the province of Lazio, especially in Rome. These spaghetti are made from durum wheat. Their length is 25-30 centimeters, and their width is 3 millimeters.

group pasta AT - products made from wheat flour of the highest and first grade according to the classification of the current GOST R 518650-2002. In some countries, it is considered that such flour is not suitable for pasta. The quality of products of group B is manifested during cooking, reflected in the "brittle" forms: they swell, break. They belong to economy class products and are cheaper than group A products.

Vermicelli (in Italian Vermicelli; from verme - "worm") - long, rounded pasta (1.4-1.8 millimeters), thinner than spaghetti, but thicker than capellini. In Italian, their name means "little worms". Used hot, sometimes cold.

Garganelli - pasta with eggs. The dish comes from Bologna.

Gemelli - thin spirals or bundles with hollow ends.

Girandole (in Italian Girandole) - this pasta got its name for its resemblance to a children's toy - a multi-colored spinner. They have a shortened shape (unlike fusillini take less time to cook).

Ditalini (in Italian Ditalini) - small, very short tubes, in Italian their name means "thimble". Serve hot in soups or cold in pasta salads.

Ziti (in Italian Ziti) - arcuate tubes, but wider and longer than horns(elbow macaroni). There is also a short variety of them, which is called cut ziti. Served baked, in pasta salads and with thick sauces.

Cavatelli puglesi - Pasta in the form of small shells. The dish comes from Puglia. (Terre dei Trabocchi).

Caserecce - a traditional Italian type of pasta, which has the shape of narrow, curled short tubes of a delicate bronze hue. The best option Serving is considered to be a combination of Casareccia with a thick meat sauce.

Campanelle - literally translates as "bells". Sometimes this paste is called "gigli" ("lilies"). Campanelle goes well with thick sauces: cheese, meat, cream.

Cannelloni (in Italian Cannelloni - "large reed") - large, long tubes up to 30 millimeters in diameter and up to 100 millimeters long, slightly smaller than manicotti. This is one of the first types of pasta invented by people. Since ancient times, they have been prepared from dough mixed with water from ground grain and salt. The dough was rolled out and cut into rectangles. Then they put the stuffing on them, rolled them into a tube and boiled them.

capeletti - small stuffed products in the shape of a hat.

capellini (in Italian Capellini) - long, rounded and very thin pasta. The name came from the north of Central Italy, translated as "hair", "thin hair" (1.2-1.4 millimeters). Sometimes they are also called "angel hair". Capellini is made from whole wheat flour. Despite the small thickness, capellini do not boil soft during cooking.

Used only hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.

Conchile (in Italian Conchiglie, "mollusk shell") - shells with a long and narrow cavity. They vary in size, they are smooth (lische) and corrugated (rigate). Suitable for filling.

Conchileni - the same as conchile, only larger.

conciliette - the same as conchile, only smaller.

lasagna (in Italian Lasagne) - rectangular baking sheets. They can be with straight or wavy edges. The casserole using these products is also called in the same way.

Lasagna sheets are alternated with the filling and baked in the oven for about 20 minutes. Unlike other types of dough, it does not need to be pre-boiled. Filling layers can be, in particular, from meat stew or minced meat, tomatoes, spinach, other vegetables, parmesan cheese.

Linguini (linguine or linguine, in Italian Linguine) - long, flat and narrow pasta, slightly longer than spaghetti. Their name is translated from Italian as "little tongues". Large enough to serve with thick sauces such as marinara sauce.

Maccheroni (in Italian Maccheroni) - pasta in the form of small thin tubes, slightly bent.

Maccheroncini (in Italian Maccheroncini) - one of the long types of pasta, reminiscent of thick spaghetti, hollow inside.

Manicotti (in Italian Manicotti) longer and wider than penne, may be fluted. This is also the name of the dish itself when it is this pasta that is used, as in the case of lasagna. Usually these products are stuffed.

Mafaldin (in Italian Mafaldine) or mafalde - 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" in literal translation) or "Mafaldine" in her honor.

Gnocchi (in Italian Gnocchi) - translated from Italian as "small dumplings", usually made from dough with cheese, semolina, potatoes or spinach.

Orecchiete - small items in the form of ears.

Orzo (in Italian Orzo, "barley") - pasta, which in size and shape resemble rice or barley.

Pappardelle (in Italian Pappardelle) - is a long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick cream or meat sauces.

Penne (in Italian Penne, feathers) - pasta, their diagonal cut resembles a fountain pen, which is why they got their name. Relatives tortiglioni, but smaller in size - up to four centimeters long. There are also: Rigate (ribbed), Lisce (smooth), Piccole (small). Sometimes they are also called mostaccioli. Served in soups, as well as baked and with any sauces.

Pechutelle (in Italian Perciatelli) - long, thin and straight hollow pasta, thicker than spaghetti.

Pipe rigate (snails) (in Italian Pipe rigate) - Pasta sometimes referred to as "snails". They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in the north of Central Italy.

Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Square-shaped ravioli, come with different fillings (either very finely ground or cut into small pieces). Serve baked, boiled as a separate dish or in soup.

Radiators (in Italian Radiatore) - pasta with grooves and grooves resembling a radiator.

Rigatoni (in Italian Rigatoni) - short tubes (about four centimeters), wider than penne, but also with grooves. By the way, the grooves on the sides are needed, because thick creamy sauces linger well in them.

Horns (in Italian Elbow macaroni) are curved hollow horns that are traditionally used to make macaroni cheese.

Root (in Italian Ruote) - pasta in the form of cart wheels.

Dried dough products have always helped a person to survive. Pasta of our time is still the same canned dough product, which has become not only a popular everyday food product that is convenient to store and cook, but also an indispensable component of a number of dishes of many national cuisines.

In this article, we will figure out what types of pasta are on sale, how they differ and which ones are better to choose. We will learn how to determine quality through the information available to the buyer.

Types of pasta

Pasta is classified into groups (different varieties of wheat), classes or varieties (different varieties of flour) and types (various forms).

In terms of quality Special attention the buyer should refer to a group of products, i.e. what kind of wheat the product is made from.

Table - Classification of pasta by groups and varieties

It is undeniable that only from durum wheat flour (durum) can truly benign pasta be obtained. Compared to soft ones, they contain more gluten and less starch and have a lower glycemic index.

The grade of flour reflects not the quality (in the usual sense), but the degree of integrity of the grain taken for processing, i.e. the degree of purification of grain from the germ and shells before grinding. After all, it is they, the germs and shells, that increase the biological value of the product. Thanks to them, the flour is rich in fiber with preserved vitamins and minerals. It can be concluded that pasta made from low-grade flour obtained from durum wheat is the most useful.

Types of pasta are their shapes. These are of various lengths, widths, diameters, sections, familiar to all of us tubular products (horns and feathers), thread-like (vermicelli), ribbon-like (noodles). These are also figured products of the most diverse, flat and voluminous, simple and complex in configuration, and sometimes even amazing, forms, the variety of which is impressive.

You need to know that in addition to dry products, fresh ones are also made. They entered the cuisine of many peoples of the world. Noodles, dumplings, dumplings, lasagne, straps, gnocchi, dumplings, bakerbze, baursak - you can’t list all types of pasta. Manufactured under production conditions, such products have a moisture content of 28% and a sales period of 24 hours.

Pasta is made from dough, usually from wheat flour, but flour from, buckwheat, beans, etc. can also be used.

Often the buyer looks only at the originality of the forms, forgetting about other important factors. What you need to pay attention to when buying traditional pasta, i.e. made from wheat flour, dry types (with a moisture content of 12%) - you can read about this a little lower in the "how to choose" section.

The nutritional value primarily depends on - the main raw material. The use of a variety of additional raw materials and additives by manufacturers makes it possible to constantly expand the range of pasta and at the same time further increase their nutritional value, giving them certain additional properties.

Additional raw materials and additives can serve different purposes:

Enrich products with protein (mainly protein enrichers - egg products, dairy products, casein, wheat flour gluten, etc.), essential amino acids, vitamin preparations.

Enrich products minerals(for example, calcium by injecting eggshell or edible chalk).

To give the product taste, aroma and color. Vegetable and fruit juices and pastes can be used here. Most often, tomato paste or tomato powder, as well as spinach and sorrel, carrots and beets. Cuttlefish ink can be used as a dye, but artificial dyes, flavor and aroma enhancers can also be used.

To improve the quality of products, contributing to better shape retention and less stickiness during cooking. Of course, durum wheat products do not need such “improvers”. In fact, using special substances, manufacturers are trying to “save” the shape of soft wheat products, and this indicates a low quality product.

On sale you can find different kinds pasta with a wide variety of additives that should be displayed in the name of the product. These are egg products, with an increased content of eggs, or tomato, dairy, curd products, fortified, with vegetables, yeast, soy flour, fish concentrate, etc.

Be wary of yellow pasta that doesn't say on the packaging that it's egg-based, or that natural is used as an additive. An unscrupulous manufacturer expects the buyer to "bite" on the external, "egg" appearance of the product. But in fact, in front of you there may be a fake using a chemical dye. If the water turns yellow during cooking, this indicates a low quality of the product, the addition of synthetic dye, and even a possible health hazard.

Pasta for special purposes:

For therapeutic nutrition, those in need of a hypoprotein diet (with kidney failure, gluten intolerance) can produce protein-free pasta using corn starch.

For dietary and therapeutic nutrition of patients with stomach ulcers, gastritis, cholelithiasis, bioadditives are used in the form of apple and pumpkin paste, which also stimulate the work of the heart.

Bioadditives from the peel enhance human immunity to the effects of radiation. Improving immunity is also facilitated by products with the addition of wheat germ, bran or whole grains, containing dietary fiber in significant quantities.

How to choose high-quality pasta so that it is tasty and healthy

Quality is determined primarily by the composition of the product. There should be two ingredients: flour and water. Good-quality pasta is made only from durum wheat. The packaging of such products must have the inscription “Group A” or “Durum wheat”. On import packages - "durum".

Sometimes the packaging will loudly state "From durum wheat", but at the same time "Group B" or "Group C" is indicated. This means that durum wheat was only partially included in the flour, but in what proportion is usually not indicated. In any case, such products cannot fully have the properties of a high-quality product.

The appearance of pasta can be deceiving.

Modern technologies and equipment can work wonders even from raw materials of inappropriate quality. Remember shop windows with - beauty for the eyes, but not everything can be eaten. Therefore, excuse me for repeating myself - be sure to look for the composition of the product on the label.

Product coloring

The color of the product should be natural, even, golden or cream (but not unnaturally white or bright yellow poisonous). A few more dark color have products made from durum wheat. The added additives determine the corresponding color (for example, spinach - green color). Dark dots in a small amount can not be frightened - these are the remaining particles of grain shells, but still this does not allow the product to become a high-quality product. White inclusions indicate poor kneading of the dough and are considered unacceptable for a quality product: during cooking, such products will lose their shape.

Surface

The surface of the product should be matte and smooth, but may be with specially pressed grooves (for good retention of sauces).

Fracture and cracking

The fracture of pasta should be glassy. This is achieved by the manufacturer subject to the drying technology. Too fast drying leads to cracking of the product and deterioration in quality during cooking.

Quality pasta should be weighty

The mass should be felt even with a small volume. It is these products that are not afraid of digestion. They do not stick together and keep their shape. Be sure to test the purchased product at home.

Smell

Beware of musty or other unusual smells.

Shape - your choice

Choose any type (i.e. shape) of pasta you need for a particular dish or the appearance you like - whether it will be spirals or horns, or products of a different shape - this does not affect the quality.

Availability of additional raw materials

If the pasta contains additional raw materials, the group of pasta products indicated on the package is supplemented with the name of this additional raw material. For example, "tomato". Eggs are added, as a rule, to soft wheat products. The name is added on the label with the word "egg".

Pasta after cooking will tell a lot about its quality.

During cooking, flakes should not form, and the products themselves, increasing at least twice, should not stick together, but should “be in shape” corresponding to the name of the product, and even after a quarter of an hour after cooking.

There must be no sediment in the drained cooking water, and the water itself must be clean. Cloudy water indicates some washout useful substances from the product. The smell and taste should also remain clean, without foreign flavors.

Packaging must be transparent

A self-respecting manufacturer will pack pasta in a package that should be partially transparent (then you can inspect and evaluate the type of product at the point of sale), and will not be afraid to indicate your coordinates on the package. It is worth learning to navigate the brands and determine your favorite manufacturers. Read everything written on the package.

Flour sediment and the presence of moisture

If you see flour sediment or crumbs inside the package - know that this is a sign of a poor-quality product. Crumble may indicate long-term storage.

Another sign of improper storage may be the presence of water droplets (condensation may come out when, for example, a bag is heated in the sun). Be aware that the high humidity of the product makes it a product of inadequate quality and, in addition, falsifies its true weight.

Selection of a special type of pasta - products for children

Be especially responsible when choosing pasta for children:

Still, despite the higher price, prefer products made from durum wheat.

Don't buy pasta fast food. Manufacturers are still only working on absolutely harmless and maximally useful ones.

If you have allergies, do not buy egg-containing pasta.

Be especially picky about colored pasta. Make sure that the dyes used are natural and healthy.

Think about what pasta shape will be comfortable for your baby.

The main storage conditions are cleanliness and dryness. Do not store near products that have a strong specific odor. high humidity can bring mold fungus. The drier the conditions, the longer the shelf life with the guarantee of nutritional properties.

Pasta is not afraid of low temperatures, so it can be stored in unheated rooms. 30 degrees Celsius is recommended as the maximum temperature. Temperature fluctuations during storage should be avoided.

Dry pasta is not subject to staling even during long-term storage. The shelf life of pasta, subject to all conditions, can be significant - up to 2 years. For products with additives, shorter shelf life is established: with egg, tomato - up to 12 months, dairy - up to 6 months, with wheat germ - up to 3 months.

Due to improper storage, unwanted processes can occur. Due to oxidation, products may change color and even become grayish (especially soft wheat products). Due to the aging of protein gluten, microcracks can form, and further, with a change in strength - crumbs, small particles. Rancidity - and it signals a particular health hazard - can most often occur in products with dairy additives. This should also be taken into account when choosing pasta in the store.

Features of storing instant pasta

Special attention should be shown to the storage conditions of instant pasta. Manufacturers like to use palm oil, probably, not only because of the cheapness, but also because of the more long term storage - up to 12 months. Products using soybean oil - up to 6 months, - up to 3 months.

If the process of frying in oil was involved in the manufacture of instant products, then special attention should be paid to the absence of rancidity after storage - it is dangerous.

There is a technology that allows manufacturers to increase the safety of products: products are packed in heat-resistant bags and irradiated with infrared rays. Therefore, pasta in such a package should give you confidence in their quality.

It must be remembered that products for instant cooking are a separate type of pasta, the choice of which must be taken even more responsibly.

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 sauces and broth sauces, or you can simply drizzle angel hair pasta with olive oil. Angel hair is also used in dishes Asian cuisine(for example, 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 grain 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)
Typical pasta of Puglia, the name means - pasta home cooking. 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 paste is one of three traditional types Apulian pastas, 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. AT various fields In 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 soup with beans and pasta, in 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 richer color and flavor as well as large quantity 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 farfalle pasta. large sizes.

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 high content 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). General Recipe It's 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. Lasagna later evolved into the layered baked dish that 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 indoor plants and until the XVIII century were not eaten. 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 unbeatable 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 with cream, peas and prosciutto.

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

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

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

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

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

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

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

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

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

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

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

MOSTACCIOLI (mostachiolli)
Mostaccioli means "little mustache". Mostachiolli pasta is traditional in Campania, a region of southern Italy that includes the cities of Capri, Naples and Sorrento. Large, 2.5-inch tube-shaped pasta cut diagonally (with bevelled 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)
Apulia 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. His southern part- 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 translated from German language means "little sparrow". 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. Tube-shaped pasta, 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 in 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), which 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.