No worse than the Italians! 23 types of pasta you need to know
Now you do not have to regret that there are no pictures in the restaurant menu. Learn Italian words and choose pasta to taste.
In Italy, pasta is traditionally called all pasta, prepared on the basis of wheat flour and water, as well as numerous dishes from them.
Types of pasta
According to the composition of the dough, the paste is divided into pasta di semola di grano duro (durum made from durum wheat and water) and pasta all 'uovo (egg paste). Hard pasta is stronger, does not turn into a sticky mass and is suitable for most Italian dishes. Egg paste is more tender and often cooked in the oven (lasagna, cannelloni).
According to the method of cooking is divided into pasta fresca (fresh pasta) and pasta secca (dry pasta). If earlier fresh pasta was prepared at home and in small family restaurants, now its industrial production has been established. It is stored for long and always in the refrigerator.Dry pasta - the very familiar pasta in packs - do not lose their nutritional and taste properties for more than a year. As dyes for pasta colorata (colored paste), tomatoes, spinach, carrots, beets, cuttlefish ink, and truffles are used.
Recently, pasta is gaining popularity from exotic types of flour: chickpea, rye, buckwheat, barley and half a bay. In addition, prepare a paste of wholemeal flour and with the addition of bran.
Spaghetti (spaghetti)�- one of the most common types of pasta. It is made from wheat flour and water. Real Italian spaghetti is round, strictly defined length (from 35 to 40 cm), cross-section diameter - 1.8�2.0 mm. Spaghetti is thinner than spaghetti.
Penne�- tubules with a diameter of 10 mm and a length of up to 40 mm with diagonal cut edges. Often preparing for family celebrations (birthdays, weddings).
Penne rigate�- Corrugated penne.
Bucatini (bucatini)�- �Soviet� macaroni: with thick walls and a hole, diameter - 2.6�2.9 mm.
Ziti�- the largest macaroni, with a hole inside.
Capellini�thinner than spaghetti.To prepare enough to put in boiling water for a couple of minutes.
Tagliatelle (tagliatelle)�- long flat ribbon-shaped egg noodles. One of the most favorite restaurateurs of pasta formats. It is very effective with most expensive sauces, including delicacy types of fish, meat, mushrooms (the same truffles). Often served with bolognese sauce.
Fettuccine (fettuccine)�- long flat egg noodles, a little narrower than tagliatelle.
Pappardelle (Pappardelle)�- one of the largest types of noodles, about 2 cm wide.
Linguine (linguine)�- flat spaghetti. So the cut looks like an eye. In contrast, spaghetti lingini is most often served with seafood or pesto sauce.
Fusilli (fusilli)�- Translated from the Italian "spindle". Short paste in the form of springs. Thanks to the grooved surface, it holds the sauce perfectly.
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