nutritionist, clinical psychologist-dietitian

A serving of pasta for a girl is about 60 grams in dry form, for a man - 85 grams. Most often, pasta is made from wheat flour, but there are pasta made from rice, buckwheat, chickpea flour and other legume flour. Since pasta is made from a specific type of flour, it contains similar - only in smaller quantities - vitamins and minerals of the grain crop from which the flour is made. Most often these are vitamins B, E, microelements such as iron, phosphorus, manganese, potassium. Pasta should not be eaten with bread - it turns out that you are eating two different types of flour processing, thereby increasing your daily calorie intake.

Pasta is divided into groups - A, B, C, which, in turn, are divided into the highest, first and second grade. Of course, it is better to choose group A pasta - they are made from durum wheat flour, they retain more fiber and contain less starch. This is important for people suffering from type 1 and type 2 diabetes - wholemeal pasta has lower . People with age should choose pasta made from buckwheat and rice flour.

The color of the paste may vary depending on the dyes in the dough. Pasta comes in green (with spinach), purple (with beets), red (with carrots), orange (with pumpkin), black (with cuttlefish ink or truffle). Pasta is a good side dish for meat, fish, poultry, and cheese. Pay attention to the cooking time indicated on the package: the longer it is, the healthier the pasta is. It is better to cook pasta until al dente, that is, undercook. This way the body will take longer to digest them, and you will remain full. Remember: people gain weight not from pasta, but from large portions and fatty sauces. It is preferable to use tomato, low-fat meat or fish sauce.

Guys, we put our soul into the site. Thank you for that
that you are discovering this beauty. Thanks for the inspiration and goosebumps.
Join us on Facebook And In contact with

Italian cuisine has firmly established itself on our table. The first thing that comes to mind when mentioning Italy is, of course, pasta. It is distinguished by its simplicity, ease of preparation and aromatic appeal.

website brings to your attention 10 delicious Italian pasta recipes that you won't spend much time on.

Spaghetti carbonara

Ingredients:

• 350 g raw smoked ham or bacon
• 400 g spaghetti
• 2 tbsp. l. olive oil
• 4 egg yolks
• 2 cloves garlic
• 225 ml cream or sour cream
• 75 g grated parmesan

Preparation:

1. Heat olive oil in a frying pan and fry chopped garlic. Add diced ham and fry for 3 minutes.
2. Whip the cream with the yolks, add Parmesan, salt and pepper to taste.
3. Cook spaghetti. Throw them into the pan with the ham. Pour in the sauce and cook over low heat for 7-8 minutes until thickened.

Baked pasta with fried vegetables

Ingredients:

• 2 red bell peppers
• 2 zucchini
• 2 zucchini
• mushrooms to taste
• 1 onion
• 1/4 cup olive oil
• 1 tsp. fine salt
• 1 tsp. ground black pepper
• 1 tbsp. l. dried Italian or Provençal herbs
• 450 g penne pasta
• 3 cups marinara sauce
• 1 cup grated cheese
• 1/2 cup shredded smoked mozzarella cheese
• 1/2 cup frozen peas
• 1/4 cup grated Parmesan and 1/3 tbsp. for sprinkling
• 2 tbsp. l. butter

Preparation:

1. Preheat the oven to 230 degrees. Place peppers, cut into strips, zucchini and zucchini, cut into cubes, mushrooms and onions on a baking sheet, mix with olive oil.
2. Add 1/2 tsp. salt, 1/2 tsp. pepper and dried herbs and bake the vegetables until soft, about 15 minutes.
3. Cook the pasta for about 6 minutes until it remains firm inside. When ready, drain the water.
4. In a large bowl, carefully toss pasta with roasted vegetables, marinara sauce, cheese, peas, 1/2 tsp. salt and 1/2 tsp. pepper
5. Transfer everything into a greased baking dish. Sprinkle the dish with Parmesan cheese and place pieces of butter on top. Bake until the crust is golden and the cheese is completely melted.

Pasta with creamy pesto sauce

Ingredients:

• 3/4 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 3 tbsp. l. pine nuts
• 2 cloves garlic
• pepper
• 1/3 cup olive oil
• 1/3 cup heavy cream
• 2 tbsp. l. oils
• 340 g pasta
• 2 tomatoes

Preparation:

1. Place basil, garlic, pine nuts, and grated Parmesan into a blender bowl. Grind, add salt and pepper to taste. Then add olive oil in small portions. Mix well.
2. In a small saucepan over medium heat, heat heavy cream, add butter, and melt. Add pesto to the pan and stir.
3. Boil pasta in salted water. Drain the water, place the pasta in a deep dish, mix with creamy pesto sauce. Add diced tomatoes (optional) and mix thoroughly.

Penne rigate with pork tenderloin

Ingredients:

• 250 g penne rigate
• 250 g pork tenderloin
• 1 red onion
• 1 red chili pepper
• 500 ml tomato puree
• 3 tbsp. l. olive oil
• 6 cherry tomatoes
• 1 bunch green basil
• grated parmesan cheese
• ground black pepper
• green onion

Preparation:

1. Cut the pork tenderloin into thin pieces and fry in olive oil for 7 minutes.
2. Add red onion in half rings, finely chopped chili peppers, pre-seeded, basil, cherry halves to the meat. Fry for another 3 minutes. Add tomato puree or finely chopped tomatoes. Add salt and simmer for 10 minutes.
3. At this time, immerse the penne rigate in salted boiling water and cook until tender. Drain the water, pour them into the prepared sauce, leave for a minute.
4. Place the dish on a plate, sprinkle with grated Parmesan, and garnish with green onions.

Carbonara with zucchini and meatballs

Ingredients:

• 500 g minced pork
• 1 onion
• 4 slices bacon
• 500 g spaghetti
• 4 egg yolks
• 2 zucchini
• 1 cup cream
• 1 lemon
• 120 g grated Parmesan cheese
• 1 bunch of parsley
• 2 tbsp. l. butter

Preparation:

1. Add chopped onion and spices to the minced meat to taste. Mix and roll into meatballs.
2. In a well-heated frying pan, melt the butter and fry the meatballs for 5-6 minutes. Add diced zucchini and bacon pieces. Cook, stirring, for another 3-4 minutes.
3. Boil the pasta in lightly salted water. In a separate bowl, mix egg yolks with the zest of one lemon, chopped herbs and Parmesan.
4. Mix the pasta with the resulting sauce and place it in the pan with the meatballs. Mix thoroughly. Season with spices to taste.

Pasta with shrimp and wine-tomato sauce

Ingredients:

• 4 tbsp. l. olive oil
• 3 cloves garlic
• 4 cups diced tomatoes
• 1 glass dry white wine
• 2 tbsp. l. butter
• salt, pepper to taste
• 400 g spaghetti or other pasta
• 400 g shrimp
• 1 tsp. seasonings for seafood

Preparation:

1. Heat 2 tbsp in a saucepan. l. olive oil, add garlic and fry for 2 minutes. Add wine, tomatoes and simmer, stirring, for about 30 minutes. At the end of cooking, add salt and pepper to taste.
2. Cook the pasta in salted water, drain the water, add butter and stir.
3. Heat the rest of the oil, add shrimp and lightly fry. Then mix the shrimp with tomato sauce.

Place the pasta on a plate, pour over the sauce and serve.

Pasta Bolognese

Ingredients:

• 300 g pasta
• 1 onion
• 1 stalk of celery
• 1 carrot
• 200 g minced beef
• 200 g minced pork
• 1 can of tomatoes in juice
• 3 cloves garlic

Preparation:

1. Chop the onion, celery and carrots and fry in olive oil until soft: first onion, after a minute celery, after another 2 - carrots.
2. Simmer the meat in its own juice until the water boils away and the meat is browned.
3. Cook spaghetti in salted water. While the pasta is cooking, mix the meat with vegetables, add the tomatoes and juice and simmer over low heat for 40 minutes. - 1 hour. At the very end, add garlic.

Ditalini with green pea sauce

Ingredients:

• 80 g ditalini paste
• 215 g peas
• 45 g olive oil
• 1 onion
• 50 g bacon
• 35 g crab meat
• 10 g Parmesan cheese
• 80 g cherry tomatoes
• chilli

Preparation:

1. Heat 20 g of olive oil in a frying pan and fry the onion and bacon. When they brown, add 200 g of peas and, as soon as the peas begin to shrink, remove from heat. Place the peas in a blender and puree them.
2. Cook the pasta according to the instructions.

Heat 20 g of olive oil in a frying pan and heat the remaining peas for a minute, add the pasta and stir quickly.

Bring the water in which the broccoli was blanched to a boil and add the spaghetti. Cook, stirring, for 5 minutes and drain all the water.

Pour red wine into a saucepan, add sugar, boil for 2 minutes. Then add the undercooked spaghetti to the boiling wine and cook, stirring for about 6 minutes, until most of the liquid has evaporated. The pasta should be slightly undercooked.

Heat olive oil in a frying pan, add chopped garlic and red pepper flakes. Fry the garlic until pale golden brown. Add broccoli, salt, black pepper and cook, stirring, for 1 minute.

Place the spaghetti in the pan with the broccoli and cook until all the wine has evaporated. Remove from heat, mix with cheese and serve.

Spicy pasta with chicken

Ingredients:

• 2 chicken breasts
• 1/2 package fettuccine
• 2 sweet bell peppers
• 1/2 medium sized red onion
• 2 cloves garlic
• 4 small tomatoes
• 1 glass of milk
• olive oil for frying
• black pepper to taste
• red pepper to taste
• teriyaki sauce
• fresh herbs for garnish

Preparation:

1. Cut the chicken fillet into cubes and season with red pepper. Heat a frying pan, add oil and fry the chicken. Place the fried fillets on a plate.
2. In the same frying pan, fry finely chopped vegetables for 30-40 seconds and transfer to a plate with the chicken.
3. Cook the pasta according to the instructions. Don’t drain all the water, leave about a glass.
4. Pour the water left after the pasta into the frying pan and pour in the milk. Add a couple of tablespoons of teriyaki sauce and a little black pepper. Stir the sauce so as not to burn, bring to a boil and add vegetables there, stir.
5. Transfer the pasta to the pan and stir. Simmer for 5-7 minutes. Sprinkle herbs on top, place on plates and serve.

Different types of pastas are popular in different regions of the country. Depending on the city and province, pasta in Italy is prepared differently everywhere, taking into account local cultural and gastronomic traditions.

Korrespondent.net talks about the most popular types of pasta and offers recipes for preparing traditional Italian dishes.

Carbonara. Pasta alla carbonara is spaghetti with small pieces of bacon mixed with a sauce of eggs, Parmesan and Pecorino Romano cheese, salt and freshly ground black pepper. This dish was invented in the middle of the 20th century. Pasta carbonara is traditional from the Lazio region, of which Rome is the capital. In Rome they use Pecorino Romano (aged sheep's milk cheese). Pecorino sauce may seem too strong: Pecorino Romano and Parmesan are often mixed equally.

AR

Spaghetti - 200-300 g,

Bacon - 100 g,

Yolks - 4 pcs.

Cream (35%) - 100 ml,

Grated Parmesan (Grana Padano, Giugas, etc.) - 50 g,

Garlic - 1-2 cloves

2 sprigs parsley (leaves only, no stems)

Freshly ground pepper

How to cook:

1. Cut the bacon into small cubes. Add olive oil to a frying pan and fry the bacon over medium heat.

2. Pour 4 liters of salted water into a saucepan and bring to a boil.

3. Place the spaghetti in boiling water and cook until al dente - remove it from the pan one minute before the time indicated on the package.

4. Mix eggs with cream (milk), add salt and pepper to taste and beat with a whisk. Add 50 g grated parmesan (pecorino).

5. Remove the bacon from the pan, and brown the finely chopped garlic in the remaining fat (garlic can also be added raw to the sauce).

6. Place the spaghetti in the pan where the garlic was fried and stir.

7. Remove the pan from the stove, add the beaten eggs and stir vigorously until the eggs curl. Add bacon and pepper.

8.Serve, sprinkle with grated Parmesan (pecorino) and garnish with fresh parsley leaves.

Bolognese(Ragu alla bolognese) - meat sauce for Italian pasta, originally from Bologna. Traditionally prepared by the residents of Bologna with fresh tagliatelle and green lasagna. Less traditionally, the sauce is served with macaroni or other types of pasta. The officially recommended recipe by the Bologna delegation to the Accademia Italiana della Cucina limits the sauce to the following ingredients: beef, pancetta, onion, carrots, celery, tomato paste, meat broth, red wine and, optionally, milk or cream.

AR
To prepare pasta with bolognese sauce you will need:

Ground beef, 100 g

Onion, 1 pc.

Tomatoes, 3 pcs.

Garlic, 1 clove

Tomato paste, 2 tsp.

Dried basil, a pinch

Sugar, pinch

Red wine, 2 tbsp.

Oregano, pinch

Spaghetti, 80 g

Parmesan cheese

How to cook:

1. Heat vegetable oil in a large frying pan and fry the minced meat over medium heat until brown. Drain off any excess fat, then add the chopped onion and garlic and cook for another 2-3 minutes.

2. Add tomatoes, tomato paste, herbs, sugar and red wine and bring to a boil. Simmer for 20-30 minutes, covered, until the sauce thickens.

3. While the sauce is cooking, cook the spaghetti al dente. Place the pasta on a plate and spread the prepared sauce on top. Sprinkle with grated Parmesan.

Classic Italian dish Penne Arabyata(Penne all'arrabbiata) was invented not so long ago, somewhere around the beginning of the 20th century. This is "evil pasta" that is quick and easy to prepare. The rich “angry” taste of this dish is given by a mixture of garlic and hot red peperoncino pepper.

Honolulueats.wordpress.com

To prepare we will need:

Italian pasta, 300 g

Garlic, 1 clove

Tomatoes, canned in their own juice, 400 g

Crushed red dried hot pepper (peperoncino)

Parsley or basil

Olive oil

How to cook:

1. Heat olive oil in a large frying pan, add chopped garlic clove and peperoncino

2. Reduce heat and cook until the garlic acquires its characteristic golden color

3. Chop the tomatoes and put them in the pan along with the juice

4. Boil the spaghetti until al dente.

5. Mix them with the sauce and tomatoes prepared in a frying pan

Spaghetti Primavera- classic spring pasta with fresh vegetables. This dish is considered American-Italian, since the original recipe was invented by Italian immigrants. To be more precise, the name was given to it in the New York restaurant Le Cirque. In 1977, an article about her appeared in the New York Times.

Thelostitalian.areavoices.com

The taste of spaghetti Primavera is always dominated by vegetables, and this pasta is aromatic and colorful. You can cook it with any combination of vegetables. Primavera means spring in Italian.

To prepare we will need:

Paste, 500 g

Broccoli, 350 g

Carrots, 2-3 pieces, cut into strips

Young green peas, 150-200 g

Sweet pepper, 1 pc.

Cherry tomatoes - 10-15 pcs

Garlic, 4-5 pcs.

Ground pepper, 1-2 tbsp.

Parmesan cheese

How to cook:

1. Heat olive oil in a frying pan, add finely chopped garlic and hold for about 20-30 seconds over low heat. Remove from heat when the garlic just begins to change color.

2. Add cherry tomatoes and peppers

3. Cook the pasta until al dente. During the last two to three minutes of cooking, add vegetables to the pasta.

4. Drain pasta and vegetables

5. When serving, sprinkle the pasta with Parmesan cheese.

Lasagna- a pasta product in the shape of a flat square or rectangle, as well as a traditional dish of Italian cuisine, especially the city of Bologna, prepared from this product, mixed with layers of filling, covered in sauce (usually bechamel). Layers of filling can be, in particular, meat stew or minced meat, tomatoes, spinach, other vegetables, and Parmesan cheese. Lasagna was first baked in Emilia-Romagna, but later this dish gained fame and became popular not only in Italy, but throughout the world.

AR

To prepare we will need:

Olive oil, 2 tbsp.

Onion, chopped, 1 pc.

Garlic, pressed, 2 cloves

Ground beef, 500 g

Chopped mushrooms, 150 g

Tomato paste, 1/4 cup

Fresh tomatoes, 400 g

Red wine, 1/2 cup

Chopped parsley leaves, 2 tbsp.

Lasagna slices, 375 g

Grated cheese, 1.2 cups

Grated Parmesan, 1/2 cup

Cream, 3/4 cup

Flour, 2 tbsp.

Milk, 2 cups

Soft ricotta, 125 g

How to cook:

1. Preheat the oven to 180°C. Grease a baking dish.

2. Heat oil in a large frying pan. Fry onion and garlic, 4-5 minutes, until soft. Add minced meat and fry for another 4-5 minutes, until golden brown. Break up the lumps with a spatula. Add mushrooms and cook for another 2-3 minutes. Add tomato paste.

3. Add tomatoes and wine. Bring to a boil and simmer for 8-10 minutes until the liquid partially evaporates. Add parsley and season with salt and pepper to taste.

4. Prepare white sauce. Melt the butter, add flour and cook, stirring, for 1 minute over high heat. Remove from heat and add milk. Stir and return to heat. Boil and cook over low heat for 3 minutes until thickened. Add ricotta, salt and pepper.

5. Place a sheet of lasagne in a baking dish, trimming off any excess around the edges. Place half the minced meat on top and pour half the white sauce over it. Sprinkle with a quarter of the cheese. Once again lay out the layers in the same order. Cover with a sheet of dough.

6. In a small bowl, beat the cream and egg. Pour this mixture over lasagna and sprinkle cheese on top. Bake for 30-35 minutes, until golden brown. Before serving, let the dish sit for 5 minutes.

When preparing the material, materials were used wafli.net, cookingpalette.net , Flavor.ua , Ivona.bigmir , Wikipedia , Italianfood.about.com

Join the community

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 is an incredibly popular food that can be considered the gastronomic symbol of Italy. What is it like, how to choose it? Where to try real Italian pasta in Rome? You will find answers to all these questions in our article.

Why is pasta called pasta in Italy? Translated from Italian, pasta means “dough,” but this name is also “stuck” to products made from it that have different shapes.

For classic Italian pasta, water and flour are taken from durum wheat. For other types, eggs, starch, rice, buckwheat or other grain flour can also be used.

Pasta in Italy was a delicacy and... food of the poor

In Italy, pasta is something of a national treasure. According to statistics from the European Union Pasta Producers Association, each Italian eats up to 28 kg of pasta annually - this is the highest figure in the world. However, disputes over the right to be called the homeland of pasta do not subside even today. Some researchers believe that the Italian navigator Marco Polo brought similar rice flour products from China.

But pasta did not immediately become one of the main ones. Initially, in the 16th century, it was considered a delicacy, a “pampering”, and in those days when there was a shortage of flour, the authorities even forbade spending precious raw materials on it.

The situation changed later, in the 17th century. Then, due to problems with food, especially with meat, Italians began to cook pasta much more, came up with new varieties of it - and the dish became firmly established in the diet of the poor class. And a century later, a nickname that is widely known today - “pasta” appeared. The first Italian pasta factory opened in Venice in 1740.

There are from 400 to 600 types of pasta in the world

It is unlikely that anyone will be able to accurately calculate how many types of Italian pasta exist today. But even according to the most conservative estimates, their number ranges from 400 to 600. All pasta can be divided into six groups: long, short, curly, for soups, for baking and with filling.

Some of the most common types:

• spaghetti – long and thin pasta with a round shape;
• bucatini - pasta with a diameter of 3 mm with a hole in the center;
• cannelloni - hollow tubes up to 10 cm long and up to 3 cm in diameter, which can be stuffed with filling and baked in the oven with sauce;
• conchiglia – “shells” of different sizes, served with sauces or stuffed;
• gemelli (“twins”) – two short tubes twisted together;
• kalamarata - thick paste in the form of rings, similar to chopped squid;
• tagliatelle - long, thin and flat “ribbons” of dough (they are also called “Italian noodles”);
• capellini is the thinnest existing variety of pasta;
• rigatoni - short tubes with grooves on the surface;
• candele (“candle”) – paste in the form of long hollow tubes;
• ravioli - small square pillows of dough with a variety of fillings;
• cavatappi (“corkscrew”) is a spiral-shaped pasta that, thanks to its grooves, holds the sauce well;
• farfalle (“bows”) – butterfly-shaped pasta;
• lasagna - rectangular or square shaped sheets of dough with wavy or smooth edges. In Italy, the famous dish of the same name is prepared from them.

The shorter the ingredients, the better the paste.

If you decide to make the “correct” pasta yourself, you need to choose a quality product. When purchasing, pay attention, first of all, to the following points:

• a pleasant straw shade (cheaper varieties have a “plastic” appearance and a dark golden color);
• raw materials - durum wheat (they are considered the best, as they contain less starch and more gluten);
• composition (the shorter the list, the higher the quality of the product);
• benefits (high protein content - at least 12% per 100 g of product);
• natural dyes (if we are talking about “colored” pasta, then these are spinach, pumpkin, beets, carrots, tomatoes, cuttlefish ink);
• shelf life (although the paste can be stored for several years, it is better to prepare it in the first six months after the production date indicated on the package);
• purpose (for example, Italian pasta with a porous surface is ideal for “absorbing” the sauce, while on smooth and shiny varieties the sauce, on the contrary, does not “linger”).

But it is important not only to choose the right product, but also to boil it correctly. In Italy, the standard for doneness of pasta is “al dente”, when the product remains slightly undercooked in the middle. Translated from Italian, al dente literally means “to the tooth.”

Among the varieties of Italian pasta there is even chocolate, which is eaten as a dessert. Besides this, there are many recipes for sweet pasta. They are prepared with honey, candied fruits and pistachios, stuffed with ricotta, seasoned with cinnamon and almonds.

There is no pasta without sauce

If in other countries pasta can be served as a side dish, then in Italy itself it is an independent dish. One of the basics of cooking is the right combination of pasta and sauce.

Short pasta, especially tubular, corrugated and wavy pasta, absorbs a large amount of sauce. It is for this purpose that pasta is made with grooves. The most active “absorbers” of sauce are shell-shaped conchiglia, and smooth spaghetti practically does not retain it.

Traditionally, pasta in Italy was seasoned with a mixture of tomatoes and basil. Only later did they begin to add cheese to it. Moreover, in Sicily they like to use pecorino for sauce, in Campania - mozzarella, and in Emilia-Romagna - Parmigiano.

An important point: in Italy it is the pasta that is added to the sauce, and not vice versa, as is done in many other countries.

The classic sauce is bolognese. His recipe includes minced pork and beef, pancetta, tomatoes, onions, celery, carrots, wine, meat broth and milk. No less popular are pesto (with pine nuts/pistachios), seppia (with ink and pieces of cuttlefish), carbonara (from eggs, Italian Parmesan and Pecorino Romano cheeses for pasta with pieces of guanciale/pancetta) and passata (tomatoes, garlic, oregano, basil, wine, parmesan).

And some more interesting facts

The first documented pasta recipe is over 1000 years old. It was discovered in the ancient book “The Art of Sicilian Pasta and Vermicelli” by Martin Corno. Much water has passed under the bridge since then, and today there are hundreds of recipes for this popular food.

Therefore, it is not surprising that every year on October 25, all fans of the dish enthusiastically celebrate World Pasta Day. The decision to establish it was made in 1995 at the World Pasta Congress in Rome.

And for lovers of the dish, the National Pasta Museum was opened in the capital of Italy - Museo della Pasta at Via Flaminia, 141 (temporarily closed in 2018 for reconstruction). In 11 halls of the museum, a unique exhibition is presented, consisting of kitchen utensils, ancient recipes and other interesting things related to pasta.

However, despite the universal love of Italians for their pasta, it is rare to meet obese people in the country. According to nutritionists, eating Italian pasta made from durum wheat does not lead to weight gain. The body also benefits from the content of vitamin B1, fiber and tryptophan, an essential amino acid, in this product. Another interesting fact: in decorative and applied arts there is a whole direction called “macaroni art”. Works of this genre take the form of sculptures or mosaic paintings, which are made from dry pieces of paste of various shapes and sizes.

And the most famous joke about Italian pasta belongs to the British television channel BBC. On April 1, 1957, the Panorama program showed a story about early spring in Ticino in Switzerland, on the border with Italy. Spectators saw how city residents collected a rich harvest of spaghetti from tree branches.

The announcer said that the same length of pasta is the result of many years of careful work by breeders who managed to develop ideal varieties of spaghetti. The story goes that after this April Fool's broadcast, the BBC received a flurry of phone calls and letters from viewers asking them to tell them where they could buy macaroni tree seedlings.

Where to eat delicious pasta in Rome

You can buy pasta to cook it yourself in any Italian store. If you want to enjoy the dish while walking around the city, take note of a few addresses.

The best pasta carbonara, one of the “hits” of Italian cuisine, in Rome can be tasted at the Roscioli restaurant near Campo dei Fiori (Via Dei Giubbonari, 21-22). It is prepared here to the standard, using the freshest ingredients and strictly following the classic recipe. The cost of the dish is 15 €.

Alfredo alla Scrofa (Via della Scrofa, 104) is a restaurant with a friendly atmosphere located in the very center of the Italian capital. The house's signature dish will not leave anyone indifferent - a large portion of spaghetti with... The paste is kneaded in front of visitors so that guests can observe the ritual of its preparation. The cost of the dish is about 20 €.

Il Pastaio di Roma (Via Dei Coronari, 102/103) in the heart of the Italian capital, near the Vatican, offers several varieties of delicious pasta for 4-5 € per large portion. Although the food is served in disposable dishes, its taste is amazing. Many tourists and residents of Rome buy homemade pasta here to take away.