Before you go to the species, talk about what are the pasta.
Pasta (macaroni or pasta) – a product of yellow color from dried or fresh dough. Classic pasta dough is made from wheat flour and water.
For my recipes, I only choose pasta. durum wheat. Such pasta brings only benefit.
What is the difference between soft flour pasta and hard pasta? From what pasta will not grow back? How to buy high-quality pasta, not overpaying for Italian roots? The answers to these and other questions in the article “How to choose the right pasta?”.
Pasta is made not only from wheat flour. For example, to make soba noodles, udon or funchoz, in the manufacture of pasta, buckwheat or rice flour, as well as starch, which is obtained from beans, are added instead of or in conjunction with wheat flour.
You can select the state in which there are pasta. So pasta is of three kinds:
- DryClassic dry pasta, which can be bought in the store. Stored from six months to three years.
- FreshPaste in the form of not dried dough. Stored one to two days, but mostly cooked immediately after cooking.
- CompleteReady pasta, which is filled with filling, sauce, seasonings. Eats immediately. For a long time is not stored.
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- tomato paste;
- ink cuttlefish;
- other dyes.
Colored pasta. A source
In Italy, the dried product of flour and water is called "dough" (Italian. Pasta). The Russian name "macaroni" comes from the Greek "macarius", which means "food from barley flour." Over time, the name stuck with the whole group of pasta.
Pasta is widely spread throughout the world and has become a culinary base for many recipes. Pasta dishes are popular in Italian, European, Asian and vegetarian cuisine.
Different forms and types of pasta
Types and types of pasta (pasta) differ:
- Kind of flour;
- Ingredients in the composition;
- Cooking time until ready;
- The ability to absorb and hold the sauce on the surface;
All these parameters divide the pasta into hundreds of varieties. Some species are familiar only to a close circle of chefs and are prepared in expensive restaurants or households. Other types of pasta are famous and in demand all over the world.
Various forms of pasta were invented in order to delay and distribute over its surface a different sauce, gravy and juice of meat, fish or vegetables. Many of the pasta varieties were made specifically to be served to a specific type of sauce or dish.
Some types and forms of pasta
In 2015, I began to compile a list of types of pasta. Still can not fill and bring it to a logical end. But do not throw the topic. The list of types of pasta and recipes for them is in a state of filling.
Separately, I note that the cooking time, which is indicated in the descriptions, is approximate. Before cooking the pasta, refer to the data on the package.
To macaroni didn’t stick together after cooking, I recommend reading about 9 simple rules. Do you also learn what al dente is? How and how much to cook long and short pasta? When to wash pasta is a sin, and when not so much?
Before going to the store, keep in mind that pasta in recipes can be easily replaced by a similar view from the same group.
You can determine the size of the pasta by name, and specifically by the Italian ending:
- -oni – large
- -ette or -etti – small
- -ini – small
Types of pasta can be divided according to the form into 6 categories:
Type of macaroni (pasta)
Capellini (Italian Capellini)
Definition, shape and size
Capellini is a long and extremely thin paste. One of the thinnest types of pasta. The approximate thickness of macaroni