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In Italia pasta means “paste” but the name “macaroni” has occurred from the Greek word “Makarios” — a meal made from barley flour. Macaroni can be distinguished by shape, color, thickness, composition and cooking time. Which species are best for what dishes learn from our review.
Most often, the pasta is made from wheat flour, also pasta is made from rice, buckwheat, chickpea flour, corn flour and other legumes. Pasta is a vitamin product, and depending on flour its useful composition may vary. Pasta is a source of vitamins B and E, iron, phosphorus, manganese, potassium.
Macaroni distinguish in groups A, B, C and grades – extra, first and second grade. Preferably you should choose a pasta of group A, which is manufactured from flour of hard wheat. Such pasta is high in fiber and little starch. People with gluten intolerance should choose pasta made of buckwheat, corn and rice flour.
The color of the paste also varies depending on added additives and dyes. For example, green pasta contains spinach, purple beets, red – carrots, orange – pumpkin, black – chernise cuttlefish or truffle. And the longer you should cook the pasta the healthier it is. While the pasta is better to prepare to the degree of al dente – slightly undercooked.
Due to the form there are six main types of pasta: long, short, curly, pasta for baking, for soups and for stuffing.
Long pasta:
- capellini — very thin and long pasta with a thickness of 1 mm
- vermicelli is a thin pasta and 2 mm thick
- spaghetti the most famous pasta thin, different length up to 50 cm
- linguine — long, thin, slightly flattened pasta
- fettuccine — long, flat pasta, are woven into “nests”
- tagliatelle — the same “socket” as fettuccine, but a little wider
- pappardelle is a long pasta with a width of 12-13 mm, and woven into a “nest.”
Short pasta:
- fusilli — pasta in the form of small spirals
- girandole — spirals are smaller and thinner than fusilli
- Penne is a short pasta with slanting slices diagonally with a diameter of 8-10 mm
- tortelloni — short pasta with a ribbed surface and straight cuts
- maccheroni — pasta in the form of an elongated and slightly bent tubes.
Maccaroni:
- Farfalle is a small pasta resembling bows or butterflies
- conchiglie is pasta in the form of shells.
There is also pasta in the form of wheels, spirals, letters, stars, gears and many other forms.
Pasta for baking:
- cannelloni — tubes up to 30 mm width and length up to 10 cm, they are filled with stuffing and baked
- lasagna flat sheets of different sizes, they are used for making the famous Italian bludau
Small pasta for soup have the form of rings, stars, or small thin threads.
Pasta for stuffing – tortellini, ravioli – analogue of dumplings. They can be with sweet, salty and neutral.
More about types of pasta watch in the video below:
