18 types - from vermicelli to tortellini: the most comprehensive pasta guide

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.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Photo: shutterstock. com

There are six main types of pasta: long, short, curly, pasta for baking, for soups and for toppings.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Cappellini

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Vermicelli

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Spaghetti

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Linguine

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Fettuccine

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

tagliatelle

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Pappardelle

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".

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Fusilli

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Girandole

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Penne

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Tortilloni

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Mccheroni

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.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Farfalle

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Conqulier

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.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Cannelloni

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Climbing

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.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Rings

To prepare pasta soups, use small pasta in the form of stars, ringlets or small threads.

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Ravioli

18 types - from vermicelli to tortellini: the most comprehensive pasta guide

Tortellini

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.

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