Pasta is usually made from dough mixed with wheat flour and water. However, sometimes rice flour, buckwheat or starch are used in their preparation. Typically, pasta refers to dried products that subsequently require cooking. It is not known exactly who first came up with the idea of ​​drying the dough, thus preserving it for a long time. Various versions lead to Egypt, Greece, China, and some sources refer to Etruscan times, but the facts in their favor are not very convincing.

In order to classify varieties of pasta, there are standards in Russia. In accordance with them, based on the varieties of flour and wheat, pasta is divided into groups (A, B, C) and varieties (highest, first, second). Moreover, for group A, durum is used - durum wheat, and for the rest - soft. Such pasta has a lower glycemic index. For some countries, in particular Italy and, accordingly, Italian pasta, it is typical to use only durum wheat.

Pasta can be divided into tubular (pasta itself) and whole (spaghetti, fettuccine). Depending on the cooking method, you can distinguish between dry and fresh products (gnocchi, noodles and homemade pasta). The many shapes and sizes of pasta can be divided into five volumetric groups. These are long products, short ones, curly ones (shells, bows, horns), small ones (mainly for soups, for example, noodles) and pasta intended for baking.

"Family" of long pasta

The most famous long pasta is spaghetti. Their length is on average 25 cm, although initially they reached half a meter, and their thickness is about 2 mm (thinner ones are spaghettini, thicker ones are spaghettoni). Naples (Italy) is considered their homeland, and in the city of Pontedassio there is a museum dedicated to these “pieces of twine”, with which Antonio Viviani compared them when he gave them the name spaghetti. Interestingly, a special fork was invented for this type of pasta in 1700.

Long, thin, round-shaped pasta is called capellini. There are also more poetic names - “Hair of Venus” or “Hair of an Angel”. Another variety of thin pasta is vermicelli. Its name comes from the Italian word “verme,” which means “worm,” but vermicelli did not receive this name right away. In the 14th century, in different cities of Italy they were called differently: orati, minutelli, fermentini, pancardelle.

There are several types of pasta, which appear as thin flat strips, differing in recipe and width. Tagliatelle is about 5 mm wide, fettuccine is about 7 mm wide. There are also Linguine, Bucatini, Pappardelle (egg noodles), Bavette and Mafaldine.

Short pasta

Rotini looks like spaghetti spirals. Longer, but just like rotini. twisted into spirals - fusille. Cellentani are also spiral-shaped tubes. Maccheroni are slightly bent small tubes.

Penne pasta comes in both smooth and ribbed varieties. Externally they look like a hollow tube with oblique cuts. Pipe rigate are tubes twisted in a semicircle. Their shape allows liquid to be retained inside, so they are used in combination with a wide variety of sauces.

Cannelloni, translated from Italian, means “large reed” and are large, long tubes. Pasta dishes are sometimes named after the type of pasta used in it. For example, manicotti is similar to cannelloni, but smaller. The dish prepared from this pasta has its own name - manicotti. The same can be said about a dish called lasagna, which is based on baking sheets.

For soups, small pasta is used, for example, Anelli (rings), Stelline (stars), Filini (short threads). Children's favorite letters are letters of the alphabet. Sometimes only by preparing soup with letters can you “persuad” a child to eat it.

Pasta with a “figure”

This group of pasta includes all products that have interesting shapes, which is why they received beautiful names. Caserecce are pasta horns, farfalle are butterflies, farfallini are small butterflies, and campanelle are bells.
Pasta shells or conchiglie are suitable for stuffing. The same shells, but of a smaller size, will be called concigliette, and larger ones - conciglione. The frilled pasta shells are called gnocchi.

Sophia Loren is a famous pasta fan

Sophia Loren was 72 years old when she risked posing nude for the Pirelli calendar, although she is famous as a pasta fan. However, among Russian women it is still believed that pasta makes you fat. In fact, their benefits or harm depend on how you choose pasta. Here are some rules.

When choosing Russian pasta, you need to make sure that it is made in accordance with GOST and belongs to group A. The composition indicated on the package must contain water and flour. You shouldn’t pay attention to what is sold “by weight”. The right pasta can only be found in packages.

Externally, the pasta should be smooth and have a moderate golden color. The package should not contain “flour” or fragments of pasta. They should bend easily and break with difficulty. When cooked, high-quality pasta is distinguished by the absence of coloration of water and change in shape. They don't stick together.

Pasta is a wonderful product: tasty, inexpensive, easy and quick to prepare. It’s no wonder that pasta dishes are so popular among people in all countries. In Japan, long pasta always accompanies the New Year, being a symbol of longevity.

Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened dough with wheat flour, and it comes in a variety of shapes, sizes, colors and names. The most daring experts claim that there are more than 600 types of pasta in the world.

In any case, it would be simply impossible to describe all its varieties in one article, so we decided to reduce the list to the 25 most important and popular ones, which you may not have heard of. Warning: Have a snack before viewing this post - these photos may leave your stomach begging for food.

1. Manicotti.

These are very large tubes, usually grooved, which are stuffed with a wide variety of fillings (seafood, meat, vegetables), and then baked, topped with traditional Italian white bechamel sauce and sprinkled with grated Parmesan. Despite its large size, manicotti is a fairly light (and tasty) dish.

2. Bucatini.

Bucatini is a thick, spaghetti-shaped pasta with a hole in the center. These 25-30 cm long tubes are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.

3. Tagliatelle.

Tagliatelle are long, flat “ribbons” made from eggs. They have a spongy and coarse texture, making them ideal for Italian sausages made from beef, veal, pork or rabbit. Another popular version of tagliatelle is served with truffles, olives and vegetables.

4. Ravioli.

Traditionally, they are prepared at home. These are a kind of dumplings. They are usually square in shape, although round and semicircular ones are also found. The type of filling varies depending on the region. In Rome, for example, ravioli is stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia they are stuffed with ricotta and grated lemon rind.

5. Gemelli.

Translated from Italian, this name means “twins”. This is a rolled pasta that is usually served with light sauces (like pesto) that remain on the spirals. Gemelli are sometimes called “unicorn horns.” It is an ideal choice for salad or various types of tomato sauces.

6. Farfalle.

Farfalle translates to “butterflies” in Italian and is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although almost any sauce goes well with them, farfalle is best served with creamy and tomato based ones. Farfalle comes in a variety of varieties - regular, tomato, and with spinach. Usually different varieties are sold together in one package, resembling the color of the national flag of Italy.

7. Fettuccine.

This name translates as “little ribbons.” These are flat thick noodles made from eggs and flour. They are similar to tagliatelle, but a little wider. Particularly popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is Fettuccine Alfredo, which consists of fettuccine, Parmesan and butter.

This type of pressed paste, with six "petals" surrounding the center, resembles a flower. Often used with salads, but also goes well with meat, fish or tomato-based sauces.

9. Cannelloni.

Translated as “big reed”. It is a cylindrical type of pasta that is usually served baked with filling and topped with sauce. Popular fillings include spinach and ricotta or chopped beef. Typically, tomato sauce (bottom) and bechamel (top) are used with this pasta.

10. Ditalini.

Ditalini resemble very short pasta in the shape of small tubes. This type of pasta is typical of Sicilian cuisine. They are usually a main ingredient in salads due to their small size, but they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.

11. Rotini.

Do not confuse them with the fusilli, which are very similar in appearance. Rotini is a type of pasta shaped like a spiral, or a corkscrew if you will. Due to their unique texture, rotini adds more flavor and flavor to a dish by absorbing more sauce. They are often served with pesto, carbonara or tomato-based sauces.

12. Linguine.

These are long, flat noodles, wider than spaghetti and about the same size as fettuccine. They first appeared in Genoa and are served with pesto or seafood. Linguine is typically available in both white flour and whole wheat varieties.

13. Conchiglie.

They are usually simply called "shells" because of their distinctive shape. Particularly popular in Britain. This type of paste comes in a variety of colors and is colored using natural dyes such as tomato extract, squid ink or spinach extract.

14. Radiators.

Radiators are small short pastas named after radiators. This unusual shape is meant to maximize surface area for better adhesion. This shape makes the paste great for thick sauces, but can also be found in casseroles, salads and soups.

This is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick, flat sheet, cut into strips, and then rolled by hand into tiny long cylinders, slightly thinner than a regular pencil. Pichi is served with a variety of dishes, including garlic and tomato sauce, mushroom sauce, stews and various types of meat.

16. Garganelli.

This is a type of egg-based pasta that is famous for taking a very long time to cook. Garganelli is rolled into tubes resembling pene. This type of pasta is typical of Bolognese cuisine and is also often served with duck ragù.

17. Vermicelli.

Translated, the word “vermicelli” means “little worms.” This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although it is one of the most traditional types of Italian pasta, some Asian countries have their own versions of this dish made from rice flour. Vermicelli goes great with seafood.

18. Cavatappi.

Cavatappi are wrapped spiral tubes that resemble rolled pasta. This is an ideal choice for a cold salad, in addition, this type of pasta goes well with both light and thick sauces.

19. Tortellini.

Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with filling inside. They are usually filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.

20. Pappardelle.

These are large and very wide pasta. When raw, they are 2-3 cm wide and may have grooved edges. Pappardelle comes from the Tuscany region and goes well with tomato and meat sauces, and is also served with mushrooms, Parmesan or ragu.

21. Fusilli Bucati.

As the name suggests, this pasta is a mixture of fusilli and bucatini pasta. From fusilli it gets its characteristic spiral shape, and from bucatini it gets its length and hollow center. Suitable for almost all types of sauces.

22. Lasagnette.

Of course, you know lasagna - one of the most popular types of pasta in the whole world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms - layered on top of another with different ingredients in between (like regular lasagna) or simply placed on a plate with other ingredients.

23. Strignozzi.

Translated as “shoe laces.” It is a long, thin, spaghetti-like pasta typical of the Umbria region of Italy. The pasta is made by hand and is usually served with black truffles, meat stew, mushroom or tomato sauce, etc.

24. Risoni.

Also known as risi. It resembles rice in both shape and size. Due to its small size, it is usually served in mugs, but also pairs well with salads and stews. Comes in a wide variety of flavors and colors, such as spinach, peppers and sundried tomatoes.

25. Paccheri.

This type of pasta comes from Campania and Calabria. Paccheri are very large tubes. Usually smooth, but there is also a grooved version called paccheri millerigue. This type of pasta can be served with bolognese and other sauces or, due to its large size, stuffed with cheese, seafood or meat and baked.

Pasta, or pasta, as they are now called following the Italians all over the world, has long and everywhere become one of the most popular products. There are dozens of types of pasta, many of which are only suitable for a specific sauce or dish. Often in recipes there are unfamiliar names for pasta and you want to know what they really look like and what they are eaten with. If you come across an unfamiliar type of noodles or hollow pasta, look at the sign; any pasta from the same category can replace it.

LONG STRAIGHT PASTA
Name			Form		In what form is it used?					How to serve
Capellini (Capellini)			Long, round and very thin. They are sometimes also called "Angel Hair".		Only consumed hot					With light sauces, broths, or simply mixed with olive oil and boiled vegetables
Vermicelli (vermicelli)			Long, round, thinner than spaghetti. In Italian their name means "little worms".		Served hot, sometimes cold					With light sauces or broken and mixed with vegetable salads
Linguine (linguine)			Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as “little tongues”		Hot, sometimes cold					Large enough to serve with thick sauces such as marinara sauce.
Spaghetti (spaghetti)			The most popular pasta in the world: long, round and of medium thickness. Their name translates as “small ropes”.		Only hot					With tomato sauces or in casseroles
Fettuccine			Long, flat ribbons and wider than linguine, but can be substituted for linguine in all recipes.		Only hot					With thick sauces, especially good with creamy ones
Lasagna (lasagna)			Long and very wide, can be with straight edges or curly. The casserole using them is also called		Only hot					They are placed in a mold, in layers, coating each layer with thick tomato or cream sauce, and baked
CURLY AND TINDY PASTA
Rotini (spirals)		Very short coils that look like springs made from spaghetti		Hot or cold			With very thick chunky sauces or in pasta salads
Fusille (fusilli)		Longer than rotini, also curled. In Italian their name means "little wheels". There are different types: short and thick, short and thin, long and thin		Hot or cold			So many uses - served with almost all sauces, in soups or in pasta salad
Pappardelle (egg noodles)		Wide long noodles. One of the few traditional types of Tuscany. They can be bought fresh (then they are cooked for just a couple of minutes) or dry.		Hot			In baked dishes, with thick sauces
Tagliatelle (tagliatelle - egg noodles)		Same width as fettuccine or linguine, but not as flat. Classic Emilia-Romagna pasta.		Hot			In casseroles, soups, stroganoff
HOLLOW PASTA
Ditalini (ditalini)			Small, very short tubes, their name means “thimble” in Italian.		Hot or cold			In soups or pasta salads
Elbow macaroni (horns)			Curved, hollow cones traditionally used to make macaroni cheese		Hot or cold			In baked dishes or in pasta salads
Perciatelli (pechutelle - long macaroni)			Long, thin and straight tubes, thicker than spaghetti		Hot			Use them instead of spaghetti with ragu sauce, other meat sauces and baked eggplant
Ziti			Arched tubes, but wider and longer than elbow macaroni. There is also a short version called cut ziti.		Hot or cold			Baked, in pasta salads and with thick sauces
Penne (penne)			Straight, medium-length tubes, often with lateral grooves. They are also sometimes called mostaccioli. Their diagonal cut resembles a fountain pen, which is why they got their name		Hot			In soups, baked, with any sauces
Rigatoni (rigatoni)			Long, short tubes, wider than penne, but also grooved					With various sauces: thick, creamy sauces are well retained in the grooves on the sides
Cannelloni (cannelloni)			Large, long tubes, like manicotti, but larger; translated from Italian - “large reed”.		Hot			They are stuffed, usually with meat fillings, and baked with sauce
Manicotti (manicotti)			Longer and wider than penne, they can be grooved. Manicotti is also the name of the dish itself when this particular pasta is used, as in the case of lasagna		Hot			Served stuffed with meat or cheese fillings.
PASTA IN OTHER FORMS
Alphabets (alphabet)			In the shape of small letters of the alphabet, one of the most favorite children's pasta		Hot			In soups
Anelli (anelli)			Small rings		Hot			In soups
Farfalle (Bow Tie Pasta) (bows)			Square pieces of paste gathered in the center to form a bow; their name is translated from Italian as “butterflies”		Hot			In soups with cereals, for example, with buckwheat, and in other dishes
Conchiglie			Shells with a long and narrow cavity. In Italian their name means "clam shell". Comes in different sizes.		Hot or cold			In soups, baked and in pasta salads
Conchiglioni			They look like ordinary shells (conchiglie), but are noticeably larger. They are served in different ways, very impressively.		Hot			They are stuffed (try, for example, a mixture of ricotta, pine nuts and spinach)
Orzo (orzo)			Both in size and shape they resemble rice, translated from Italian as “pearl barley”.		Hot			As a side dish in soups and vegetable salads
Radiator			With grooves and grooves like a radiator		Hot, can be served cold			With thick creamy sauces, in soups and salads, including fruit ones
Ruote			Shaped like wagon wheels		Hot			In soups, goulash, salads and thick sauces
PASTA WITH FILLINGS
Agnolotti (angelotti)	Small, crescent-shaped, they, like dumplings, are stuffed with various fillings (meat, cottage cheese (ricotta), spinach, cheese)					Hot			With various sauces
Gnocchi (gnocchi)	Translated from Italian as “little dumplings”, usually made from dough with cheese, semolina, potatoes or spinach					Hot			As a side dish and as a main dish, usually served with tomato sauces, but any other sauce will do.
Tortellini tortellini)	Small stuffed dumplings made from pasta dough, the corners of which are connected to form a ring or bud. You can buy them in different colors, depending on the filling. The filling can be beets, tomatoes, spinach or squid, which add color and flavor.					Hot			Boiled with a variety of thick sauces or simply served with a drizzle of olive oil, garlic, pepper, and Parmesan
Ravioli (ravioli)	Square ravioli made from pasta dough are very similar to Russian dumplings with various fillings (either very finely ground or cut into small pieces). Their name translates as "little turnip"					Only hot			Baked; simply boiled or in soup; they are served with various sauces

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 links to it in the future.

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

Pasta group A - products made from durum wheat flour of the highest, first and second grades according to the classification of the current GOST R 518650-2002.

The surface of products from group “A” is smooth, golden or amber in color. The edge of the products is “vitreous”. The presence of small dark specks and dots on the surface of the pasta is not a defect. 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 shape 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 - ear-shaped pasta, originally from Puglia.

Pasta group B - products made from soft glassy wheat flour 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 for too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface and a whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is prohibited to make pasta from such flour.

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

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

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

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

Pasta group IN - products made from premium and first grade wheat baking flour according to the classification of the current GOST R 518650-2002. In some countries, they believe that such flour is not suitable for pasta. The quality of group B products is manifested during cooking, affecting the “fragile” forms: they swell and break. They belong to economy class products and are cheaper than products from group A.

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

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

Gemelli - thin spirals or strands with hollow ends.

Girandole (in Italian Girandole) - these pasta got its name for its resemblance to a children's toy - a multi-colored pinwheel. They have a shortened shape (unlike fusillini, require less cooking time).

Ditalini (in Italian Ditalini) are small, very short tubes; in Italian their name means “thimble”. Serve hot in soups or cold in pasta salads.

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

Cavatelli Pugliesi - paste in the form of small shells. The dish originates from Puglia. (Terre dei Trabocchi).

Caserecce - a traditional Italian type of pasta, shaped like narrow, curled short tubes of a delicate bronze hue. The best serving option is considered to be a combination of casarecce with thick meat sauce.

Campanella - literally translated 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 with a diameter of up to 30 millimeters and a length of up to 100 millimeters, slightly less 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 grains and salt. The dough was rolled out and cut into rectangles. Then they put the filling on them, rolled them into a tube and boiled them.

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

Capellini (in Italian Capellini) - long, round and very thin pasta. The name comes from the north of Central Italy, translated as “hairs”, “thin hair” (1.2-1.4 millimeters). Sometimes they are also called “angel hair”. Capellini is made from wholemeal wheat flour. Despite its small thickness, capellini does not become soft when cooked.

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

Conchiglie (in Italian Conchiglie, “clam shell”) - shells with a long and narrow cavity. They vary in size; there are smooth (lische) and grooved (rigate). Suitable for filling with filling.

Conchiglieni - the same as conchiglie, only bigger.

Concigliette - the same as conchiglie, only smaller.

Lasagna (in Italian Lasagne) - rectangular baking sheets. They can have straight or wavy edges. A casserole using these products is called exactly the same.

Lasagne 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-cooked. Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and 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.

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

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

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

Mafaldine (in Italian Mafaldine) or mafalde is a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called “rich fettuccielle.” The Neapolitans invented them especially for Princess Mafalda of Savoy and subsequently christened them “Reginette” (literally “royal princess”) 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 shape of ears.

Orzo (in Italian Orzo, “pearl barley”) is pasta that is similar in size and shape to rice or pearl barley.

Pappardelle (in Italian Pappardelle) - are long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick creamy 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 called "snails". They resemble tubes in shape, twisted in a semicircle so that the sauce is held inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in north central Italy.

Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Ravioli are square-shaped and 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, grooves on the sides are needed because thick, creamy sauces are well retained in them.

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

Ruot (in Italian Ruote) - pasta in the shape of cart wheels.

Pasta is a food product obtained by drying molded wheat dough to 11-13% moisture content. It is one of the most common foods in the world.

The classification of pasta is established according to several criteria.

Depending on the type of original wheat and the type of flour, pasta is divided into groups A, B, C and classes 1, 2:

Group A– products made from durum wheat flour;

Group B– products made from soft, highly glassy wheat flour;

Group B – products made from soft wheat baking flour;

Class 1– products made from premium flour;

Class 2– products made from grade I flour.

Thus, pasta of group A 1st class is made from premium flour obtained from durum wheat grain. Pasta of group B, 2nd class – made from grade 1 baking flour.

When making pasta using flavoring or enriching additives, the name of the corresponding additive is added to the group and class indication, for example, group B, 1st class, egg, group B, 2nd class, tomato.

Depending on the shape, pasta is divided into the following types: tubular, thread-like (vermicelli), ribbon-like (noodles) and curly. Products of all types can be long or short. Each type of product, depending on its shape, length, width, thickness, is divided into subtypes and types.

Tubular products divided into three subtypes: pasta, horns, feathers

(Fig. 1). Pasta– tubes with a straight or wavy cut (when cutting dried pasta). Depending on the length, pasta can be short (15-20 cm) and long (more than 20 cm). Horns– curved or straight tubes with a straight cut 1.5-4 cm long (amateur ones up to 10 cm). Feathers– tubes with an oblique cut. Their length from an acute angle to an obtuse angle is 3-10 cm. Tubular products of each subtype are divided into types according to cross-sectional dimensions: Straw(except feathers) – up to 4 mm, Special – 4,1-5,5, Ordinary – 4,1-7,0, Amateur– more than 7 mm. The cross-sectional shape of tubular products can be round, square, corrugated. The thickness of their walls is no more than 2.0 mm.

They can also have a varied cross-sectional shape (Fig. 2).

Based on cross-sectional dimensions (mm), vermicelli is divided into the following types: Cobweb(no more than 0.8), Thin (0,9-1,2), Ordinary(1,3-1,5), Amateur(1.6-3.0). Vermicelli is produced depending on the length Short(short cut) – at least 1.5 cm long, and Long(double bent or single) - at least 20 cm long, and if there are more than 20% of noodles in a batch with a length of less than 20 cm, it is classified as short.

Rice. 1.Tubular products:

A - Pasta; B – Horns; IN- feathers

Foreign-made long vermicelli is usually called Spaghetti.

Rice. 2.

A– long; B– short-cut

Depending on the size and shape, it is available in various types and names with a smooth or corrugated surface, with straight, sawtooth and wavy edges (Fig. 3).

The width of the noodles should be from 3 to 10 mm (the width of the “Wave” noodles is up to 25 mm). The thickness of the noodles should be no more than 2 mm. By length, noodles are classified in the same way as vermicelli, and also if there are more than 20% of noodles in a batch with a length of less than 20 cm, they are classified as short.

Rice. 3.

A– long, B– short-cut

Figured products manufactured by pressing or stamping. Figured products can be produced in any shape and size, but the maximum thickness of any part of the product in the fracture should not exceed 3.0 mm for pressed products and 1.5 mm for stamped ones (Fig. 4).

It is planned to expand the range of pasta products. In recent years, much attention has been paid to the production of enriched instant products that do not require cooking, using heat treatment at the stages of kneading and molding. Before use they are filled with hot water.

Rice. 4.4. Figured products:

A- shells, B– scallops, IN– bows (stamped),

G– others, D– soup fillings

2. Nutritional value of pasta

The nutritional value of pasta depends on the type of flour and fortification additives. Pasta products are characterized by high nutritional value, good digestibility, simplicity and speed of preparing dishes from them.

The main advantages of pasta as food products:

- ability for long-term storage (more than a year) without changing properties: pasta is not at all susceptible to staleness, is less hygroscopic than crackers, cookies and breakfast cereals, and tolerates transportation well;

— speed and ease of preparation (cooking duration, depending on the assortment, ranges from 3 to 20 minutes);

- relatively high nutritional value: a dish prepared from 100 g of dry pasta satisfies 10-15% of a person’s daily need for proteins and carbohydrates;

- high digestibility of the main nutrients of pasta - proteins and carbohydrates.

Pasta products contain insufficient amounts of essential amino acids such as lysine, methionine, threonine. Therefore, when producing pasta, much attention is paid to creating products with a balanced composition of amino acids, vitamins and minerals . Fortified products have increased nutritional value . When egg and dairy products are used as fortifying additives, the biological value of pasta increases (the content of lysine, methionine, and tryptophan increases by 25-30%).

Table 1 shows the chemical composition, nutritional and energy value of pasta.

Table 1

Chemical composition (%) and nutritional value

pasta

The quality of pasta is assessed by organoleptic and physicochemical indicators. The consumer value of pasta products is determined primarily by their appearance: color, degree of surface roughness, fracture state, correctness of shape, absence of crumbs. Indicators such as acidity and cooking properties characterize the taste of pasta; humidity and mechanical strength - the ability for long-term storage and transportation without deterioration in quality.

Organoleptic indicators. These include color, surface, fracture, shape, taste, smell, and condition of the products after cooking.

Color pasta should be uniform, without traces of unmixing. It depends on the main and additional raw materials and the conditions of the technological production process. Products of group A from durum wheat pasta flour are characterized by a more yellow color, products of group B from soft glassy wheat flour and group B from baking flour are white or slightly creamy. Adding additives, such as tomato paste, produces a beautiful orange color.

Surface should be smooth, minor roughness is allowed.

IN Kus And Smell– characteristic of this type of product without any foreign taste or smell.

Form must match the type of pasta. In pasta, feathers, vermicelli and noodles, bends and curvatures are allowed that do not impair their presentation. When determining the shape of tubular products, pay attention to the uniform thickness of the walls, soup fillings - to the same thickness of the plates, long products - to the same size and straightness.

Kink pressed dry products should be glassy. A white flour break indicates defects in the raw materials or processing of the dough. When cooking until cooked, the products should not stick together.

physical and chemical indicators characterize the quality of pasta in terms of their humidity, acidity, ash content, insoluble in 10% HC1, cooking properties, metallomagnetic impurities, and pest infestation.

Humidity pasta sent to hard-to-reach areas, as well as transported by sea, should be no more than 11%, the rest - 13%.

Acidity– no more than 4, with the addition of tomato products – no more than 10, dairy, soy – no more than 5.

Cooking properties pasta products are characterized by the duration of cooking until done, the amount of absorbed water, loss of dry matter, and the degree of stickiness. The loss of dry matter during cooking is associated with either a decrease in the nutritional value of pasta (when draining the cooking liquid when preparing second courses), or clouding of the broth (when using the products as soup dressings). The higher the density of the products, the less dry matter passes into the cooking water, the more durable they remain after cooking and the better they retain their shape. However, as the density of the products increases, the duration of cooking until cooked increases and the amount of water absorbed during cooking decreases.

The cooking properties of pasta depend on the mass fraction of gluten and its quality. With a decrease in the amount of gluten, the cooking time decreases, the strength of the welded products decreases, the loss of dry substances and the stickiness of the finished product increase. The duration of cooking until done is affected by the shape of the product: as the wall thickness of the product increases, more dry matter is lost and the cooking time increases. The greater the surface roughness of the products, the higher the loss of dry substances, but the cooking time is somewhat shorter.

The condition of products after cooking is the main indicator of quality. When cooked until cooked, the products should not lose their shape, stick together, form lumps, or fall apart at the seams. The shape retention of welded products of group A must be at least 100%, groups B and C - 95%. Cooking water should not be cloudy, as this indicates the product has lost valuable nutrients. The loss of dry substances transferred into the cooking water should not exceed 6% for products of group A and 9% for groups B and C.

In addition to the specified organoleptic and physicochemical indicators, the standard also regulates requirements for such characteristics of pasta as strength, the presence of crumbs and deformed products.

Strength pasta must ensure the preservation of their shape. Determined using a Stroganov device. It is measured by the force that must be applied in order for a product of a certain length and thickness to break. Break-resistant pasta must withstand a load of at least 600 g.

Deformed products include products with deviations from the given shape (pasta and feathers that have a longitudinal tear, crumpled ends or significant curvatures; noodles gathered into folds; figured products that are completely or partially crumpled). Deformed products in each packaging unit are allowed no more than 2% of net weight.

Crumbs include fragments, scraps, and scraps of pasta (regardless of their size). The presence of crumbs for products of groups A and B is allowed no more than 1%, group B - 3% of the net weight of each packaging unit.