We compiled a detailed (very detailed) guide for all types of pasta, and also found out from the nutritionist Anna Ivashkevich how many pasta you can eat in order not to get fat.
Translated from Italian 18asta means 'pastry'. The Russian name "pasta" comes from the Greek 'macaroni' - food from barley flour. Now we call pasta all kinds of pasta (pasta). Types of pasta differ in shape, color, thickness, composition and cooking time.
Photo: shutterstock. com
There are six main types of pasta: long, short, curly, pasta for baking, for soups and for toppings.
Capellini - a long and very thin paste with a thickness of 1 mm.
Vermicelli - thin paste up to 2 mm thick.
Spaghetti - the most famous thin paste, differs up to 50 cm in length.
Linguine - a long, thin, slightly flattened paste.
Fettuccine - long, flat pasta woven into "nests".
Tagliatelle - the same "nests" as the fettuccine, but a little wider.
Pappardelle - a long paste with a width of 12-13 mm, also woven into "nests".
Fusilli - a paste in the form of small spirals.
Girandolle - spirals are smaller and thinner than fusilli.
Penne - a short paste with oblique slices along the diagonal with a diameter of 8-10 mm.
Tortilloni - short paste with a ribbed surface and straight slices.
Mccheroni - paste in the form of elongated and slightly bent tubes.
Farfalle - small pasta resembling bows or butterflies.
Konkilier - paste in the form of shells.
There is a paste in the form of wheels, spirals, letters, stars, gears and many other forms.
Cannelloni - tubes up to 30 mm wide and up to 10 cm long. Fill the pasta with the filling and bake.
Lasagna - it is used to prepare the famous Italian dish, alternating sheets of dough with filling.
To prepare pasta soups, use small pasta in the form of stars, ringlets or small threads.
Ravioli - an analogue of dumplings and dumplings. Ravioli can be either unsweetened or dessert, filled with berries or fruits.
Tortellini - Italian dumplings stuffed with meat, vegetables or cheese.
All photos were taken from shutterstock.