Now you do not have to regret thatrestaurant menu there are no pictures. Learn Italian words and choose pasta to taste. In Italy, pasta is traditionally called all pasta, cooked on the basis of wheat flour and water, as well as numerous dishes from them.
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Types of Pasta
According to the composition of the dough, pasta is divided into pasta disemola di grano duro (pasta made from durum wheat and water) and pasta all’ uovo (egg pasta). Pasta made from durum wheat is stronger, does not turn into a sticky mass and is suitable for most Italian dishes. Egg pasta is more tender and is often cooked in the oven (lasagne, cannelloni). According to the cooking method, it is divided into pasta fresca (fresh pasta) and pasta secca (dry pasta). If earlier fresh pasta was cooked at home and in small family restaurants, now its industrial production has been established. It does not last long and must be kept in the refrigerator. Dry pasta - the same pasta in packs that we are used to - does not lose its nutritional and taste properties for more than a year. Tomatoes, spinach, carrots, beets, cuttlefish ink, and truffles are used as dyes for pasta colorata (colored paste). Recently, pasta made from exotic types of flour has become popular: chickpea, rye, buckwheat, barley, and spelt. Pasta is also made from coarse flour and with the addition of bran.
Spaghetti Photo: Getty Images Spaghetti (spaghetti) is one of the most common types of pasta. It is made from wheat flour and water. Real Italian spaghetti - rounded, strictly defined length (from 35 to 40 cm), diameter of section - 1,8-2,0 mm. Spaghettini is thinner than spaghetti.
PennePhoto: Getty ImagesPenne (penne) - tubes up to 10 mm in diameter and up to 40 mm in length with diagonal cut edges. Often preparing for family celebrations (birthdays, weddings).
Penne rigate Photo: Getty ImagesPenne rigate - corrugated penne.
Bukatinini Photo: Getty ImagesBucatini (bucatini) - "Soviet" pasta: with thick walls and aperture, diameter - 2,6-2,9 mm. Ziti (ziti) - the largest macaroni, with a hole inside.
CapelliniPhoto: Getty ImagesCapellini (capellini) is thinner than spaghetti. For cooking, it's enough to put it in boiling water for a couple of minutes.
TagliatellePhoto: Getty ImagesTagliatelle (Tagliatelle) is a long, flat egg noodle in the form of a ribbon. One of the most favorite pastry formats for restaurateurs. Very effectively combined with most expensive sauces, which include delicacies of fish, meat, mushrooms (the same truffles). Often served with bolognese sauce.
FettucciniPhoto: Getty ImagesFettuccine (Fettuccine) - long flat egg noodles, a little narrower than a tagliatelle.
PappardellePhoto: Getty ImagesPappardelle (pappardelle) is one of the largest types of noodles, about 2 cm wide.
Linguiti Photo: Getty ImagesLinguine (linguini) - flattened spaghetti. So the cut looks like an eye. In contrast, spaghetti linguini is most often served with seafood or pesto sauce.
FusilliPhoto: Getty ImagesFusilli (fusilli) – translated from Italian as “spindle”. Short pasta in the form of springs. Thanks to the ribbed surface, it holds the sauce perfectly.
