Pasta - pasta in Italian. All about pasta: what types of pasta exist and what they eat

Pasta from the Latin language is translated as "dough". Most flour products in Italy are called pasta (except pizza). In this country, pasta in Italian is a traditional dish, it is prepared on holidays and on weekdays.

Residents of Russia also fell in love with the paste in its various forms, under different sauces and stuffings. It is generally believed that pasta is a very high-calorie and nutritious dish, but the real pasta is made exclusively from macaroni of solid wheat varieties, which have useful properties and contain a small number of calories. As for nutrition, a lot depends on the sauce and the filling; They often add calorie paste.

According to the classic Italian recipe, pasta is cooked in a lot of water, stirring constantly, preventing them from sticking together and being digested - otherwise useful properties are lost when boiled for a long time. Pasta in Italian is prepared until half-ready, i.e. They should be a little tight and not boiled. To cook after cooking, do not stick together, it is recommended during cooking to add a spoonful of vegetable oil to the pan, and then a little creamy.

The second Italian tradition is eating with "Parmesan" cheese paste: it is customary to add it to any kind of this dish, it gives an unusual taste and juiciness. Undoubtedly, pasta without sauce is not a pasta. Italians know everything about sauces and know how to properly prepare them, usually two ingredients (pasta and sauce) are prepared separately and only then mixed together.

What kind of pasta does not exist - different shapes, textures, colors. To give a certain color to pasta, use natural vegetable juices: spinach stains in green, pumpkin - in orange, carrots - in red. Such diversity surprises and amazes - in the world there are more than 700 kinds of Italian pasta, it was loved all over the world by both children and adults.

All the names of pasta, of course, can not be found on one page, but the main types of Italian pasta are quite possible.

All your favorite spaghetti are long sticks: thinner ones are called "spaghettini", wider - "spaghetti"; They taste absolutely identical and are cooked equally. Their homeland is a small town in Italy, Genoa, where a museum of spaghetti with millions of recipes is erected. They are often cooked in restaurants in Italy. Such spaghetti - Italian pasta is very popular with tomato, cream sauces, meat and fish minced meat, various garlic seasonings.

The next kind of capellini products ("angel hair") - thin and long pasta are similar to spaghetti, but much thinner. They are quickly cooked for 3 minutes and served with vegetables, broth, light sauces.

Rigatoni - short and long tubules with grooves, are more often served with dense gravy.

Manicotti - wide and long, are of relief shape. This name is the dish itself. Usually, manicotti is stuffed with cheese, meat, vegetables.

The most famous stuffed pasta in Italian annelloni. Due to its shape in the form of a large reed, it is easy to bake, stuff them with various products, fill with gravy and sauces.

The most famous pasta in Italian is lasagna. These are sheets of dough, which are stuffed with meat, seafood, cheese, vegetables seasoning with sauce and bake in the oven. This type of macaroni is known in all countries, they are loved and cooked in various combinations. To give beautiful layers of lasagna layers, use mashed spinach, which gives the dough a green color and a pleasant taste.

Tortellini - in shape resemble small vareniki or dumplings. They are stuffed with cottage cheese, meat, vegetables, cheese and cook until ready, they make mini pelmets. In Italy, this dish is called the "Navel of Venus."

Macaroni is produced not only from wheat, but also rice flour, this sort is in demand in Asian and Eastern countries. Rice noodles differ in white or beige color and transparency is often called "glass noodles".