Dried dough products have always helped a person to survive. Pasta of our time is still the same canned product from dough, which has become not only a popular product daily nutrition, which 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 wheat), classes or varieties (various types of flour) and types (various forms).
From the point of view of quality, the buyer should pay special attention to the 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 flour is obtained 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.
Macaroni is made from dough, usually 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 with minerals (for example, calcium by introducing eggshells or edible chalk).
To give the product taste, aroma and color. Vegetables and fruit juices and pastes. 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 various types of pasta with a wide variety of additives that should be displayed in the product name. 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 falsification using 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 medical 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. Products with added wheat germ, bran or whole grains that contain alimentary 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 somewhat darker color are products made from durum wheat. The added additives determine the corresponding color (for example, spinach - green color). dark dots in a small amount, you can not be afraid - these are the remaining particles of grain shells, but still this does not allow the product to become 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
Type (i.e. shape) of pasta, choose any you need for a particular dish or you like appearance- 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. Turbid water indicates some leaching of nutrients 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. You need to learn how to navigate trademarks and identify 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. Fragility 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. Over absolutely harmless and maximum useful producers are still working.
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 the nutritional properties.
Pasta is not afraid low temperatures so that they 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. Palm oil manufacturers like to use, probably not only because of the cheapness, but also because of the longer shelf life - 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.
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. it distinguishing feature varieties, 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. 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 "mafaldina" 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.
Other ingredients are added, for example: dyes (tomato paste, spinach, cuttlefish ink and others), eggs.
Often the term "pasta" refers only to dried dough products. However, some dough products that are boiled are prepared not only from dry, but also from freshly prepared dough (for example: noodles, gnocchi, bishbarmak). There is no exact, unambiguous and generally accepted classification of dough products.
In Italian, pasta is called paste(Italian Pasta), but in Russian this word has a different meaning. The Russian term "pasta" comes from the Greek word "makariya", which means "food made from barley flour", but this term is used in Russian for all pasta in general.
Classification of pasta
Italian pasta classification 3
The raw materials used affect, in accordance with Russian standards, the division of pasta into groups A, B, C (depending on the type of wheat) and the highest, first and second grades (depending on the type of flour):
- group A: made from durum wheat flour (durum) of the highest, first and second grades.
- group B: made from flour of soft vitreous wheat of the highest and first grades.
- group B: made from wheat flour of the highest and first grades.
Durum wheats have a higher gluten content and lower starch content than soft wheats. Pasta made from them has a lower glycemic index.
In some countries (for example, in Italy), pasta is only allowed to be made from hard varieties wheat (similar to group A in Russia).
By way cooking Distinguish between fresh, usually egg, and dry products.
By degree readiness pasta can vary depending on its type and local traditions. In Italy, the standard is cooking to the degree of al dente (“on the tooth”, that is, the very middle of the product remains slightly undercooked and hard. In some countries, including Russia, products prepared in this way may seem half-baked).
A large and perhaps the most common group of pasta - whole(spaghetti) or tubular(pasta) products, at least 15 cm long, with a very small, usually 1-2 mm, diameter of the product (or the thickness of its walls, if tubular).
In Italy, different types of pasta are named according to their shape and size.
The ending in the title indicates product size:
- oni- large
- ette or etti- small
- ini- small.
By form pasta is divided into five groups:
long pasta
Italian pasta classification 4
- Bavette(Italian Bavette) - similar to flattened spaghetti - originally from Liguria.
- capellini(Italian Capellini; from Italian capello - hair) - the name comes from the north of Central Italy, translated from Italian as "hairs", "thin hair" (1.2 mm - 1.4 mm). It is also sometimes called: "Angel's hair" (Capelli d'angelo) or "Hair of Venus" (Capelvenere).
- Vermicelli(ital. "Vermicelli; from Italian. verme - worm) - long, rounded and rather thin (1.4 mm - 1.8 mm).
- Spaghetti(Italian Spaghetti; from Italian spaghe - string) - long, rounded and rather thin (1.8 mm - 2.0 mm). Initially, their length was 50 cm. Now, for convenience, it has been reduced to about 25 cm, but you can also find long spaghetti(Manufacturers usually put them in the "special format" section.)
- Spaghettini- thinner than spaghetti.
- spaghettoni- thicker than spaghetti.
- Maccheroncini(ital. Maccheroncini) - are somewhere between spaghetti and bavette.
- Bucatini(Italian Bucatini).
- Tagliatelle(Italian Tagliatelle) - thin and flat stripes egg dough about 5 mm wide. Differing from fettuccine, mainly only in a smaller width (the difference is at least 2 mm).
- Fettuccine(Italian Fettuccine) - thin flat strips of dough about 7 mm wide.
- Mafaldin(Italian Mafaldine) - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "Rich Fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - princess, literally translated) or "Mafaldina" in her honor.
- Linguine(Italian linguine) - long, thin strips of noodles.
- Pappardelle(Italian: pappardelle) - 13 mm wide flat noodle ribbons, originally from Tuscany.
short pasta
Classification of Italian pasta 5
- Fusilli - fusilli- Native to northern Italy. The name comes from the word "fuso", from the Italian "spindle", with which wool was spun. The shape of the Fusilli resembles three blades fastened together and twisted in a spiral.
- Girandole - girandolé- are considered the younger sisters of the Fusilli. Girandole got its name for its resemblance to a children's toy - a multi-colored spinner. They are shorter and take less time to cook.
- Penne - penne- Rigate (ribbed), Lisce (smooth), Piccole (small) - all Penne have a characteristic dynamic shape of a hollow tube with oblique cuts, in the manner of a sharpened old pen, in comparison with the usual straight classic pasta.
- pipe rigate - pipe rigate. Some believe that this format of pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north-central Italy. People call them snails. They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Thanks to its shape, Pipe Rigate goes well with a wide variety of different sauces, which are perfectly held on the ribbed surface and inside, so that directly in contact with the palate reveal the taste of all ingredients. That is why Pipe Rigate is successfully used in combination with even the lightest sauces. Brilliant protagonists of almost all culinary experiments, Pipe Rigate goes well with simple yet flavorful sauces. A particularly delicious result is obtained by combining Pipe Rigate with sauces made from vegetables or cheeses, which, falling inside the curved shape, will allow you to slowly enjoy their taste. They also go well with thick, flavorful sauces, such as mushroom, sausage, and hot red pepper sauces.
- Tortiglioni - tortiglioni- one of the first forms of pasta invented in Naples - short tubes with a characteristic pattern, from which they got their name - "tortiglione" - spiraling grooves that remain after processing on a lathe.
- Maccheroni - maccheroni- small thin tubes, slightly bent.
- Cellentani - cellentani- spiral tubes.
pasta for baking
- cannelloni - cannelloni- tubes with a diameter of up to 30 mm and a length of up to 100 mm, one of the first types of pasta invented by people. Since ancient times, they were made from dough mixed with water from ground grain and salt, then the dough was rolled out and cut into rectangles, on which the filling was placed, rolled up and then boiled.
- Lasagne - lasagna- Rectangular baking sheets. Lasagna sheets are alternated with the filling and baked in the oven for 20 minutes. Unlike other types of dough, it does not need to be pre-boiled.
Small pasta for soups
- Anelli - anelli- miniature rings for soups.
- Stelline - stelline- stars.
- Orecchiete- small items in the form of ears.
- filini- thin short threads.
- "letters".
Curly pasta
- Farfalle - farfalle- butterflies.
- Farfallette or Farfallini- smaller butterflies.
- Conchiglie - conchile- products in the form of shells; suitable for filling. There are smooth (lische) and corrugated (rigate).
- conciliette- smaller shells.
- Conchiglioni - conchiglioni(large shells).
- Gemelli- thin spirals or bundles with hollow ends.
- Caserecce- horns.
- Campanelle- bells with a wavy edge.
- Gnocchi or cavatelli- corrugated shells.
Classification of Italian pasta 7
Filled dough
- Ravioli- an analogue of Russian dumplings, Ukrainian dumplings, etc.
- Agnolotti- rectangular and crescent-shaped envelopes with traditional meat filling
- capeletti- small stuffed products in the shape of a hat.
- Tortellini- an analogue of dumplings, only with a peculiar filling, for example, with cheese, with ham and cheese, even with ricotta and spinach.
- Cannelloni - large tubules, intended for filling with minced meat .
Usage
Pasta is common all over the world and is the basis of many dishes. Widely used, among others, in Italian, East Asian and vegetarian cuisine.
Nutritional and energy value
In accordance with Russian standards, 100 g of pasta (not cooked) should contain from 10.4 to 12.3 (in soy - 14.3) g of protein, from 1.1 to 2.1 (in dairy - 2, 9) g of fat, from 64.5 to 71.5 g of carbohydrates. Energy value - from 327 to 351 kcal.
In Italy, a plate of pasta (85 g is a portion per person) should contain approximately:
pasta dishes
- Lasagna with bacon, spinach and mushrooms
- Spaghetti with asparagus and ham
- Tuscan Cannelloni
- Mediterranean pasta with basil
- Meat lasagna with eggplant
- Tagliatelle with smoked salmon
- Spaghetti with bolognese sauce
- Pasta with cheese and zucchini sauce with garlic flavor
- Pasta baked with mozzarella
- Penne Salad with Dried Tomatoes
- Pasta - tagliatelle with mushrooms
- Pasta with broccoli and asparagus
- Pasta with summer vegetables and herbs
- Salad with noodles, shrimps and ginger
- Pasta with lemon, basil and ricotta
- Spaghetti with olive and caper sauce
- Spaghetti with shrimps
- Pasta with broccoli in creamy cheese sauce
- Fusilli with herbs and tomatoes
- ramen
Sources of information
- Pasta- article from the Great Soviet Encyclopedia.
Pasta in art
- song "Pasta Forever" (2004) by the rock group "Forbidden Drummers"
- song “I love pasta” by the lead singer of the group “Time Machine”, Andrei Makarevich
Notes
| Paste | |
|---|---|
| Types |
Alphabet (paste) · Anelli · Anellini · Acini di Pepe · Agnolotti · Bavette · Bigoli · Bucatini · Vermicelli · Wolf eyes (Occhi di Lupo) · dumplings · Garganelli · Dzitoni · Gemelli · Girandole · Campanelle · Cannelloni · capellini · Kasonkelly · Cavatappi · Cavatelli · capellini · Dumplings · Corzetti · Croxetti · |
The birthplace of pasta is Italy. It is in this country that durum wheat is grown, from which the best pasta is obtained. According to official statistics, there are about thirty types of pasta. In Italy. But there are many more of them all over the world - more than three hundred. For different dishes in the Apennines, a huge amount of pasta of various shapes and sizes was invented. Before the beginning industrial production the housewives themselves made unleavened dough, which they rolled out very thinly and cut. Then the blanks were dried and used as needed. Pasta can be stored for a very long time, since the dough contains only flour and water. The only condition is to avoid dampness. It is believed that the Italians call all types of pasta with one word - "pasta". Actually it is not. The word "macaroni" refers to only one type of pasta, namely pasta in the form of long tubes (more than 15 cm) with a cavity inside. In our country, this form of pasta was the only one for a long time, which is probably why it gave its name to all curly pasta that appeared later.
Variety of pasta
Rome has a Pasta Museum. Its exposition presents modern and ancient machines and devices for making the simplest and most bizarre pasta. There you can also get acquainted with other types of pasta existing in the world and their names.
Currently, about 350 types of pasta are known, and their number is constantly growing, new forms and recipes are being invented. Pasta began to be made not only from wheat flour, but also from buckwheat, rice, rye, even starch and peas. Added to the test spices and spices, it began to be painted in various colors. Pasta shapes are also pleasing to the eye: the assortment is constantly updated with new variations, often dedicated to specific cases. So, pasta appeared in the form of the Eiffel Tower, a car, letters of the alphabet of different countries, and so on.
Russian pasta
The production of pasta has long been established in all countries of the world. Unfortunately, not all pasta is created equal. In 2015, the famous Italian concern Barilla built the first plant in Russia. Now we have the opportunity to buy real Barilla pasta.
The types and quality of products of the famous manufacturer allow us to include new dishes of Italian cuisine in our menu. Perfectly cooked pasta is al dente. It's easy to define. During cooking, you need to cut off or remove a piece of pasta from boiling water, cut it and look at the cut. As soon as it turns out that the entire cut is colored the same, and there is no white area in the middle, then the pasta is ready. They must be immediately discarded in a colander. All types of pasta "Barilla" are easy to prepare al dente. Even if you hold them in water a little longer than necessary, they will not boil soft. Italian pasta does not need to be washed, because unlike other brands made from soft wheat flour, it does not stick together.
As you know, all types of Italian pasta are made from durum flour. In our country, such wheat grows poorly. This explains the high price of Italian products, however, for a regular side dish for cutlets or stews, Makfa pasta can be used. The types of pasta from this manufacturer are less diverse than those of Barilla, but their price is several times lower.
Pasta Differences
It would seem that pasta - they are pasta: flour and water. Boiled and, without further ado, add any sauce or side dish. But pasta is the brainchild of a people known for its subtle, artistic taste and the desire to invent new and unusual things. On grocery store shelves simple spaghetti different types of pasta have long been crowded out. Long, short, wide, narrow, round, curly, with spices, with fillings, from dough of complex composition, with ready recipes and with bottles of sauces attached to the packages - the choice is huge. Depending on the size and shape, pasta is used to prepare different dishes. They are added to soups, stews, casseroles, salads. In addition, they are stuffed and also served separately, with special sauces.
Pasta differs in cooking time. The thinnest are the capelli di angelo. They are cooked in only 2-3 minutes, while regular ones take 8-9 minutes to cook.
The most common pasta is made from wheat. They fall into two categories.
1. "A" - pasta of the highest quality. They are made from durum wheat. There are higher, first and second grades.
2. "B" - pasta of a lower class. They are further divided into two categories:
- made from whole grain wheat (there are premium and first grade);
- from wheat baking flour (there are premium and first grade).
These pasta are the least useful, as they are made from flour made from pure grain, completely freed from all membranes and the part containing germ cells.
How to choose the most suitable pasta
A huge amount of pasta (types and names with photos are presented in our article) can be confusing: which variety should be preferred? It does not matter if you take the wrong ones for the next dinner or lunch - they can be stored for a long time and will not deteriorate.
When choosing a product, be guided by the dish that you are going to cook. If you just want to boil, feel free to take any. Absolutely all types of pasta are suitable for side dishes for meat, vegetable, fish and mushroom dishes. They are not combined only with cereals and potatoes.
Buy for soups small pasta. They are described in more detail below, in the corresponding section. For casseroles, large sheets of lasagne are ideal, for stuffing - large pasta in the form of tubes and shells.
If you want to lose weight, choose any type of Italian pasta, as they are made from durum wheat, as well as buckwheat, rye noodles or pasta with vegetable additives.
Planning to eat pasta with sauce? Choose products of a shape that will hold it better - twisted, with grooves, wrapped edges. Ideal for this occasion would be penne, rigatoni, jiti, fusilli, riots and others.
For salads, small pasta of a stable shape is best suited - ditalini, anellini.
It is quite easy to determine the best pasta - if the pack weighs decently, and its size is quite small, then you have the highest quality and most delicious products, but you should not always buy the same type. You can create new dishes using the same recipe, just changing the shape of the pasta. Italian chefs say: "How many types of pasta, so many dishes, even if the same ingredients are used."
Paste
Classic Italian pasta is called pasta. Translated from Greek (and the tradition of making pasta originated in the Balkan Peninsula), the word "pasta" means wheat flour mixed with sauce. There are different types of pasta for pasta. These are usually long and straight pasta - capellini, vermicelli, spaghetti (thin, round in cross section), linguine, fettuccine (flat, up to 1 cm wide).
In Italy, it is customary to cook food not only with dry types of pasta. You can still buy fresh ones there. As a rule, it is sold in small specialized cafe shops, where the owners themselves make the dough and cut it into pasta. It is not dried, but boiled fresh. Ravioli is prepared from such a paste - very small square-shaped dumplings with different fillings, for example, from soft cheese Ricotta, spinach and pine nuts. Ravioli is put into soups and broths, as well as boiled in salted water and eaten with various sauces.
egg pasta
With the advent of new technologies for kneading dough and preserving food, eggs began to be added to pasta. Egg pasta is yellowish in color. Their shelf life is not as long as regular ones (only one year), but they are much tastier. Egg pasta is made from soft wheat flour, but they still do not boil in water - protein gives the dough strength and elasticity. These types of pasta are ideal for casseroles. Egg pasta takes a little longer to cook than regular pasta. When dry, they are more fragile, so they should be stored in hard boxes.
Macaroni for second courses
Large pasta in the form of hollow tubes (cannelone, manicotte) and shells (conciglione) are commonly used for stuffing. To prepare the dish, you first need to make minced meat. It can be anything, as pasta is combined with all products. After the minced meat is done, boil the pasta for 2-3 minutes until the brittleness disappears. Then fill with minced meat and place in a saucepan, greased with oil. Top with sauce and sprinkle with cheese. The baking time is 10 minutes, since all products, with the exception of pasta, are already ready to eat. You need the cheese to melt and the pasta to soften.
Pasta for soups
You can cook any soup with pasta. In Italy they love sweet milk soup. For him, boil milk with water, add sugar and salt to taste, a little nutmeg and cinnamon. Small paste is thrown into boiling milk. For this, those types of pasta are suitable (photos are presented in the article), whose names end in -ini, which means "small". As soon as the milk boils, put the paste into it, bring it to a boil and turn it off. Leave covered for 5 minutes to swell. After this time, pour into plates.
Small vermicelli is put in meat, mushroom and vegetable soups, as well as in seafood soups.
stuffed macaroni
In Italy, stuffed pasta is very popular. Such types of pasta and their names are presented below. They are united by a common name - full paste.
These include angolotti - these are products in the shape of a crescent. Very reminiscent of our dumplings, only miniature. Spinach, meat, cottage cheese, ricotta are used as fillings. Often minced meat is mixed. Angolotti is eaten with different sauces and butter. Sprinkle with grated Parmesan instead of salt.
Ravioli - pasta in the form of squares stuffed with any minced meat. Sometimes minced meat is replaced with whole pieces of cheese, meat or fish. Meat and fish are pre-boiled, since the dough is cooked for only 5 minutes, and meat and fish take longer. Ravioli are eaten separately, and are also added to soups a few minutes before they are ready.
Tortellini are most similar to dumplings. These are small dumplings, the ends of which are connected in the same way as it is done when making dumplings.
Gnocchi is shaped like a walnut, and in execution - dumplings or lazy dumplings. Spinach, cheese, semolina or mashed potatoes are added to the usual pasta dough. Stir until you get homogeneous mass, rolled into a sausage and cut into slices 1 cm thick. If the dough does not hold its shape, eggs are placed in it. Gnocchi is boiled in salt water and served as a side dish for meat or vegetable dishes.
Tortellini, ravioli and angolotti are very small in size - up to 3 cm, but are made very simply. For a long time no one has been sitting at the table and sculpting small figures for hours. There are special metal molds like our dumplings. Holes are cut into the molds in the form of ravioli, tortellini or angolotti. The dough is rolled out into a layer, shifted to a form powdered with flour. In those places under which there are holes, put the filling. Roll out the second layer of dough and cover the first one with it. Slightly clapped with hands, and then rolled in shape with a rolling pin. Ready ravioli, tortellini and angolotti fall through the holes onto the table. It remains only to collect them and put them in boiling water.
Rye flour pasta
Wheat pasta is very tasty and high in calories, so it is not always recommended for those who are concerned about the problem of excess weight. Those who want to lose weight can be offered to switch to pasta made from whole grain rye flour. Types of pasta made from it are not very diverse. As a rule, this simple shapes- long noodles, vermicelli, horns. Their taste is not as neutral as that of ordinary ones. Rye pasta needs spicy and spicy sauces.
Buckwheat pasta
Those who follow a gluten-free diet can be advised buckwheat pasta. They have a grayish color, and taste a bit like buckwheat porridge. For them, unripe buckwheat is used, which is not roasted in ovens. Buckwheat noodles can be boiled in milk. This is a very healthy diet food. Boil the milk, add a little salt and put the noodles into it. A handful of noodles is enough for one bowl of soup. When serving, place a little butter on a plate.
rice flour pasta
Rice flour pasta is very popular in Asian countries. In Russian stores, only a few types of rice pasta are sold - spaghetti and shells. They are gluten-free, cook very quickly and go well with a wide variety of foods. Rice shells are recommended for fish soups. They need to be thrown into a saucepan with ready-boiling soup, let it boil for 2 minutes and immediately pour into plates.
Rice spaghetti is boiled in boiling salt water for no longer than 4 minutes, then the water is drained, and the spaghetti is washed with hot boiled water.
From starch
Supporters of a gluten-free diet, who are interested in what types of pasta are without this allergenic protein, we can tell that funchose starch noodles hold the palm here. It is made from pea, corn or potato starch. Most often from corn. There is only one type of funchoza - these are long, thin, glassy threads. They are wrapped in a voluminous sheaf, which is not broken or divided, but is poured with boiling water with soy sauce dissolved in it, kept for 10 minutes, then the water is drained. Funchoza with seafood, vegetables and dark meats is very good.
Colored pasta
Many people like multi-colored pasta, which are produced in a large assortment by the Barilla brand. The dough is colored exclusively with natural pigments. Black color is given by cuttlefish ink, different shades of red - beets, tomatoes, pumpkins, carrots, and green is obtained thanks to spinach juice. The taste of colored pasta is no different from ordinary pasta, but they have a richer microbiological composition and are therefore much healthier.
Such products are sold separately, without mixing, often in rolled rings like nests. Each "nest" has its own color. You can cook only the same nests, or you can mix in any combination.
Small colored pasta is often sold as a mix of differently colored products of the same shape.
For medicinal purposes
With kidney failure, cholelithiasis, heart failure, beriberi, problems with the gastrointestinal tract, for the prevention of osteoporosis, nutritionists recommend eating pasta with special additives.
So, there are pasta enriched with calcium, vitamins, containing bran, dietary supplements from vegetable raw materials (grape peel, pumpkin, sorrel, tomato pulp, apples, carrots, etc.) and other useful components. They are quite expensive, but differ not only useful properties but also great taste. They can be successfully used in the most different dishes- with sauces, in soups, in casseroles, as side dishes and so on. The range of such pasta is still small, but it is constantly expanding.
For weight loss
Fashion on Italian cuisine inspired food industry to develop new types of pasta - from whole grains. They give a feeling of fullness after just a few tablespoons, and a new need for food intake does not arise for a long time. This is due to the fact that the substances present in wheat germ contribute to better digestibility of proteins and carbohydrates of this cereal and do not settle on internal organs in the form of fatty deposits. For getting the greatest benefit they are recommended to be eaten with non-starchy vegetables and leafy green salads.
Whole grain pasta has a short shelf life - only three months, but if the product is vacuum-packed, this period is doubled.
Like other pasta, whole grains are divided into the same types - long, short, for baking, for soups and figured. Short ones are filiform (vermicelli), tubular (feathers and horns), ribbon (noodles) and volumetric complex configuration (shells, spirals, rings, etc.).
Cellentani and manicotti, caserecce and pipe rigate, mafaldine and stelline, soba and udon, saifun and bifun, chuzma and nuasyr - for someone who treats pasta “calmly”, this is just a bunch of foreign words. For a true lover, this is a story about what varieties of pasta are in different countries.
Today, unlike in the past, a wide variety of types of pasta are presented on the shelves of shops and supermarkets. The photo below only shows a small amount of variety in shape, variety and type of pasta.
Where and when did pasta appear?
The exact date when pasta appeared in the diet of people cannot be named by any culinary historian. Today, there are hypotheses about the primacy of the Etruscans, Chinese and Arabs in the matter of the invention of pasta.
Having carefully studied the bas-reliefs of the Etruscan necropolis, dating back to the 4th century BC. e., historians have come to the conclusion that they depict utensils, through which pasta was made.
According to another theory, modern history begins in the 13th century, when Marco Polo returned to Venice from China. However, as early as the middle of the 12th century, most of the exports of Sicily were one of (pasta secca). That is, half a century before the return of the great traveler from China, the Italians were already making different types of pasta.
Other historians argue that the priority in the discovery of pasta, or rather such a type of them as noodles, belongs to China, where it was prepared before the advent of our era. Despite the fact that there is no exact information about when and where pasta appeared, people living in various countries and belonging to different cultures and nationalities enjoy eating them.
"National" features of pasta
In the cuisine of many nations there are a variety of types of pasta and dishes in which they are used in one form or another.
For Europeans, the most favorite and familiar types are pasta made from wheat flour. They can be of various widths, lengths and shapes.
Most Asians, including the Chinese, prefer pasta made from rice flour. Basically, these are types of pasta, such as various lengths and widths, translucent or white.
In Japan, Kazakhstan, Central Asia and some provinces of China, long noodles are very popular, which are pulled in a special way. In Asia, it is called "chuzma" and is used to make lagman.
In Japan, they are happy to prepare a variety of pasta from a variety of types of flour. So, it is very popular made from a mixture of buckwheat and rice flour and used in the preparation of many dishes. Prepared from bean starch special kind noodles - sayfun.
In Arab countries, such types of pasta as reshta and nuasyr are popular.
For a long time, culinary specialists from different parts of the world have perfected the art of making pasta and created new recipes. Let's look at what pasta is.
Russian classification of pasta
Pasta can be classified according to various criteria and, above all, depending on the raw materials used in the manufacturing process. Pasta is mostly made from wheat flour, but can also be made from rice, rye, and corn starch.
According to Russian standards, pasta made from wheat flour, depending on the varieties of wheat, are divided into the following groups: A, B, C. In addition, the type of flour is the basis for distinguishing three varieties of pasta - superior, first and second.
Group A usually includes pasta made from flour of the highest, first and second grades of durum wheat. The raw material for group B pasta is flour of the highest and first grades from vitreous soft wheat. For group B pasta, baking flour of the highest and first grades is used.
In Russia, according to the established GOSTs, all pasta, depending on their shape, is divided into several types:
- curly;
- tubular;
- filiform;
- ribbon-like.
Within each of these types there are several types. Figured products can be made in a variety of shapes and sizes.
Tubular pasta includes directly pasta, feathers and horns. Depending on the diameter, they are divided into:
- "straw" - up to 4 mm in diameter;
- special - diameter from 4 mm to 5.5 mm;
- ordinary - with a diameter of 5.6 mm to 7 mm;
- amateur - with a diameter of more than 7 mm.
Filamentous pasta is subdivided into gossamer vermicelli with a diameter of not more than 0.8 mm; thin - with a diameter of not more than 1.2 mm; ordinary - the diameter of which does not exceed 1.5 mm; amateur - with a diameter of up to 3 mm.
Ribbon-shaped pasta includes noodles, produced in various types and names. It can be with straight and wavy edges, corrugated and smooth. The thickness of the noodles cannot exceed 2 mm, and any width is allowed, but not less than 3 mm.
According to Russian GOSTs, all pasta is divided into two main groups: short, from 1.5 to 15 cm long, and long - from 15 to 50 cm. According to GOSTs, pasta is only long, noodles and vermicelli can be both long and and short. Figured products, as well as horns and feathers, are produced only in short ones.
Italian pasta classification
In Italy, a slightly different classification of pasta is used than is customary in Russia. In total, there are about three hundred types of pasta in Italian cuisine, but hardly anyone will be able to name their exact number.
In Italy, all pasta is divided, first of all, into raw and dry. Dry pasta has a long shelf life and is sold in ordinary stores. Unlike them, raw pasta is immediately used to prepare a particular dish.
All Italian pasta is conditionally divided into the following subgroups:
- long;
- short;
- curly;
- small soup paste;
- intended for baking;
- filled (stuffed) pasta.
long pasta
Long pasta includes tubes with a diameter of 1.2 to 2 mm, such as capellini, vermicelli, spaghetti and spaghettini and bucatini.
Flat pasta in the form of ribbons of strip noodles, such as bavette, fettuccine, tagliatelle, linguine and pappardelle, differ from each other in width, which varies from 3 to 13 mm.
A separate type of long flat pasta is mafaldine, which has wavy edges.
short pasta
Short pasta is a great variety, the most popular are the following types.
Penne feathers are small tubes with a diameter of no more than 10 mm and a length of no more than 4 cm. The ends of such pasta are cut obliquely, which is why they resemble a sharpened feather. Their surface can be either smooth or corrugated.
Ditalini, which means "thimble" in Italian. Small and very short tubes.
Rigatoni - short and long pasta tubes, wider than penne. Usually grooved.
Ziti - slightly arched tubules. They can be both short and long.
Horns (Elbow macaroni) - arched, small hollow tubes.
Curly pasta
Curly pasta in Italian tradition can be very different in both shape and size. Let's name the most popular and frequently used forms of pasta.
Rotini - spirals, really small and short "springs".
Fuzzili - spirals, longer than rotini, and also twisted into a "spring". Can be different kind: long, thin, short and thick.
Cavatappi - very similar to fuzzili, but more stretched in length. Inside they are hollow, and outside they are corrugated.
Conchile - shells, and in literal translation from Italian - "shell of a mollusk." They differ in length and narrow internal cavity.
Lumake - snails. Indeed, they look very similar to the snail's house from which it crawled out.
Farfalle - butterflies. We have adopted a less romantic and more prosaic name - "bows".
Radiatore - not very tasty and romantic sounding name - radiator, because of the grooves and grooves on each pasta.
Ruote - a wheel, our pasta of this form is called - "wheels".
Orso - small pasta more reminiscent of rice.
Consider in more detail the types of Italian curly pasta we won’t, we’ll just list a few more names: torcio, gemelli, malloredas, cesaresia, cross di Galli, quadrefiore and gigli.
Fine pasta (pasta) for soups
For seasoning soups use the following types of small pasta.
Anelli - small flat rings.
Alphabet - pasta in the form of letters.
Corals are miniature small tubes resembling coral in a section.
Stellite - stars, similar to our soup pasta of the same shape.
Filini - short strings.
pasta for baking
Cannelloni - look like long and large diameter tubes.
Manicotti are long pipes, like cannelloni, but with a smaller diameter.
Conchiglione - the largest, one might say, giant shells.
Conchile are medium sized shells.
Lumaconi are large snails.
Lasagna - flat and wide sheets, the edges of which can be either smooth or wavy.
Stuffed pasta - stuffed pasta
Ravioli are square-shaped dumplings made from pasta dough, very similar to ordinary Russian dumplings.
Tortellinni - small dumplings in the form of rings with a variety of fillings.
Gnocchi are small dumplings stuffed with mashed potatoes, cheese or spinach.
When asked about what pasta is, most of their fans aged 3 to 12 will answer that they are colored. Indeed, it is children who love such pasta the most! They are usually dyed natural dyes. So, green pasta will be obtained by adding spinach juice, purple - beetroot juice, black - squid ink.
In Italy they are very fond of and call them pasta nera. The size, shape and length of these pasta depend solely on culinary fantasy the chef who decides to cook them.
We examined the most commonly used types and varieties of pasta, in fact, the range of pasta is much larger than we can imagine. Probably the Italians themselves, with the exception of professional chefs, culinary historians and technologists of pasta production, do not know what pasta is, so loved in their homeland.
