Spaghetti, fettuccine, penne, ziti … Wday.ru will help you to understand the variety of pasta from Italy.
Now you will not have to regret that there are no pictures in the restaurant menu. We learn Italian words and choose a pasta to taste.
In Italy, pasta is traditionally called all pasta made from wheat flour and water, as well as numerous dishes made from them.
According to the composition of the dough, the pasta is divided into pasta di semola di grano duro (pasta made from durum wheat and water) and pasta all ‘uovo (egg paste). Durum pasta is stronger, does not turn into a sticky mass and is suitable for most Italian dishes. Egg pasta is more tender and often cooked in the oven (lasagna, cannelloni).
It is divided into pasta fresca (fresh pasta) and pasta secca (dry pasta) according to the cooking method. If earlier fresh pasta was prepared at home and in small family restaurants, now its industrial production is also established. It does not last long and must be kept in the refrigerator. Dry pasta – the very same pasta we are used to in packs – do not lose their nutritional and taste properties for more than a year. Tomatoes, spinach, carrots, beets, cuttlefish ink, truffles are used as dyes for pasta colorata (colored paste).
Recently, pasta from exotic flours has been gaining popularity: chickpea, rye, buckwheat, barley and spelled. In addition, a paste is prepared from coarse flour and with the addition of bran.
And we have collected the most popular types of pasta in our photo gallery – we tell and show how they differ from each other.