Now it is not a problem to buy or order a real Italian pasta in an online store. Difficulties, as a rule, arise when choosing a product, because pasta comes in different varieties and types.

In order not to make a mistake with the choice, first of all, carefully study the label.

Varieties of pasta: deciphering the label

Varieties of pasta depend on the type of wheat and the flour from which they are made.

1st class - products from flour of the highest grade and 2nd class - products from flour of the 1st grade.

• Group A- pasta of the first or second class from durum wheat flour (durum). Durum grain, when milled, gives the optimal particle size of the flour, and the carotenoid pigments present in it give the flour a pleasant yellowish color. Pasta from such flour is yellow in color, retains its taste better than others when cooked, has a low glycemic index and practically does not boil soft. This is the healthiest pasta ever.
• Group B- from flour of the first or second class of soft high-vitreous wheat. As a rule, they are prepared quickly. When cooked for a long time, they stick together.
• Group B- from baking wheat flour of the first or second class. They boil quickly, do not hold their shape very well.

In the presence of flavoring additives or enrichers, the pasta group and class are supplemented with the name of the flavor additive (vegetables are the most popular) or enricher (for example, eggs): group A 1st class tomato, group A 2nd class egg.

Also, relatively recently, manufacturers began to produce pasta for medical purposes. For example, from buckwheat flour (gluten-free), from starch (protein-free - for people with kidney disease).

Also released:

• products enriched with vitamins and macro- and microelements;
• products with a high content of dietary fiber with a high content of bran particles or whole grains, with the addition of wheat germ;
• products with various vegetable additives: 15% tomato paste - tomato, 30% spinach and sorrel - spinach, 15% carrot juice - carrot;
• pasta enriched with herbal supplements: bioadditives from the skin of grapes - grape products, designed to enhance the immune protective functions of a person to the effects of radiation, bioadditives from pumpkin or pumpkin and apples in the form of a paste.

Types of pasta: choice and cooking features

According to GOST, pasta is divided into four types: tubular, ribbon-like, vermicelli and figured. In turn, they are divided into subspecies (depending on length and other characteristics).

For simplicity, we have divided all pasta into types depending on their shape.

• Spaghetti
  In Italy, it is customary to call long pasta of medium thickness, in our country it is both thin (capellini, linguine) and medium thickness (actually spaghetti). They are boiled for 7-10 minutes, served with various sauces and seafood. In the Russian version - with a lot of cheese.

Pictured: spaghetti
Photo: shutterstock.com

• Vermicelli
  We are more accustomed to calling so thin noodles, with which soup is usually cooked, Italians - long thin spaghetti. Long vermicelli can be served with various sauces, like pasta, or broken up and added to soup. Well, a short one, as mentioned earlier, is traditionally added to broths to get a fragrant first course. Ready in just 5 minutes.

In the photo: vermicelli
Photo: shutterstock.com

• Bows
  The Italian version is farfalle. With them you can make all kinds of side dishes, combining with cereals, serve with sauce. Boil for about 7 minutes.

In the photo: farfalle
Photo: shutterstock.com

• nests
  Traditional fettuccine and tagliatelle noodles (with egg), as well as thick papardelle, have this shape. Those that are thinner can be added to soup, cooked from them as a side dish for meat. Toast is added to casseroles, and also served with thick creamy sauces. This pasta is boiled (or baked) from 5 to 25 minutes.

In the photo: pappardelle
Photo: shutterstock.com

• Noodles
  For us, noodles are long thin strips, usually fast-cooked and not of very high quality. There is rice, egg. Prepares 1-2 minutes. It has little to do with pasta. True, now manufacturers often refer to traditional tagliatelle as noodles.

Pictured: rice noodles
Photo: shutterstock.com

• Spirals, shells, horns, grains
  Traditional fusilli and rottini (spirals), ditalini, cornetti (horns of different sizes), conciglioni (shells), orzo (in the form of grains) can be served both cold (in salads) and hot - with all sauces, in soups. Orzo can be substituted for rice. You need to cook them for no more than 7 minutes.

In the photo: conciglioni
Photo: shutterstock.com

• tubules
  This is a traditional component of our favorite naval pasta. In Italy, those that are thicker - cannelloni and manicotti - are stuffed with meat, cheese or vegetables, and those that are thinner - penne, rigatoni - are added to soups, casseroles or served separately, with cheese or vegetable sauce. They cook for an average of 10 minutes.

In the photo: cannelloni with meat
Photo: shutterstock.com

• Pasta with fillings, as well as other forms.
  Ravioli and tortellini, like our dumplings, are served as an independent dish. Ravioli are often stuffed with cheese or spinach. Sold mostly fresh. From long pasta layers, lasagna, a casserole with the same name is prepared. Well, stars and pasta in the form of letters of the alphabet are added to soups.

Photo: ravioli
Photo: shutterstock.com

If you love pasta, then you should explore all the variety of its forms. In our glossary you will find descriptions and pictures of the various forms of pasta.

Also included are pastas from around the world, from Asian rice noodles to Polish dumplings, but the focus of this guide is on Italian pasta. Italian pasta is divided into two main categories:

1. Long pasta:

• Long Paste similar to spaghetti that you can roll on a fork. These pastes vary in width, from the thinnest (angel hair - capelli d'angelo) to the thickest - buccatini. Pasta can be round and flat, solid or hollow like buccatini.
• Tape paste. A subtype of long pasta. Fettuccine, lasagne, linguine, and tagliatelle are famous ribbon-shaped pastas.

2. Short forms of pasta have several types:

• Pasta in the form of tubes. From tiny tubes to huge ones, from smooth to ribbed, cut straight or diagonally: shirred cones, manicotti, penne and rigatoni.
• Pasta in various formats. Farfalle (butterflies), fusilli (spirals), ruote (wheels) are the best known examples of shaped pasta. There are many regional variations of pasta.
• Stuffed pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and dumpling pasta such as gnocchi.

Each region of Italy has its own types of pasta. We have, as far as possible, compared information about pasta and regions of Italy.

ACINI DI PEPE (peppercorns)
Pasta in the form of small balls, used for seasoning broths.

AGNOLOTTI (agnolotti)
Agnolotti is a crescent-shaped stuffed pasta similar to mezzelune.

AL DENTE (AL DENTE)
A well-known phrase that literally translates from Italian as "by the tooth." Pasta is considered perfectly cooked when it is firm but not tough. The term comes from the need to chew pasta due to its hardness.

AL FORNO (AL FORNO)
Translated from Italian as "in the oven", the term refers to baked dishes. They include cannelloni, lasagna, mac and cheese, manicotti, stuffed shells and more. The pasta is first boiled, then stuffed, poured with sauce and baked in the oven.

ALFABETO (alphabet)
A small pasta in the shape of the letters of the alphabet, which is used to make children's soups.

AMATRICIANA SAUCE (amatriciano sauce)
Amatriciana sauce, or sugo all'amatriciana, is a traditional Italian tomato sauce that includes guanchale (raw-cured pork cheeks - they can be replaced with pancetta) and pecorino cheese. The sauce was first made in the city of Amatrice, Central Italy, in the region of Lazio, where Rome is located.

ANELLINI (anellini)
Literally translated as "little rings" - tiny rings of pasta for seasoning soups.

ANGEL HAIR or CAPELLI D'ANGELO (ANGEL HAIR)
Angel hair is the thinnest of the long hair types. Angel hair pairs best with delicate tomato-based sauces and broth sauces, or you can simply drizzle angel hair pasta with olive oil. Angel hair is also used in Asian cuisines such as mai fun. Since they are very thin, they take no more than two minutes to cook. Use angel hair as a snack and side dish. Neapolitans serve angel hair with shrimp and vegetables. Ligurians love them with pesto. The Venetians serve angel hair with asparagus and cream. Other additives - vegetables, seafood, chicken - should be finely chopped. Angel hair paste is the thinnest paste.

ANIMA
Literally, the “soul” of the paste is a white unfinished core. If the “soul” is large, the pasta is not ready. If it's a small dot, then the pasta is al dente and ready to eat.

ARMONICHE RIGATONI
This spiky, cylindrical pasta is one of the most interesting cuts and goes well with sauces.

ARRABBIATA (arrabbiata)
Classic spicy tomato sauce that includes garlic, basil and hot peppers. Arrabbiata means hot chili pepper in Italian.

ARTISAN PASTA OR ARTISANAL PASTA RIGATONI.
Artisanal producers, producing small batches of premium quality pasta, use the same ingredients as large commercial producers, however, there are two main differences that give the pasta excellent taste - the product of the "connoisseur". First, artisanal producers shape their pasta using bronze molds that leave micro-grooves that allow the pasta to better grip and hold the sauce. Secondly, artisans dry pasta at lower temperatures. It takes longer but retains the wonderful taste of the wheat.

ASIAN NOODLES (ASIAN NOODLES)
Asian noodles are available in a wide variety of shapes and sizes. Asian noodles can be made with wheat, rice or buckwheat flour, bean flour, soy, sweet potato starch and tofu. Some types of Chinese noodles contain eggs, although most types of Asian noodles do not contain eggs. Unlike Italian noodles, Asian noodles are not eaten with sauce at all, they are fried or served in soups and salads.

BLÉ NOIR
French term for buckwheat flour.

BOLOGNESE SAUCE (BOLOGNESE SAUCE)
Bolognese sauce is the main sauce in Italy, which is based on tomatoes, as well as pork, beef or pancetta.

BRONZE CUT PASTA
A paste that is molded through special bronze molds, which is an ancient production method. In large industries, steel molds are used. Bronze molds leave microcracks on the surface of the paste during pasta molding, which help the pasta absorb sauces better. The richer taste of such a paste is highly valued by gourmets.

BUCATINI (bucatini)
From the word "buco", which means hole, emptiness. Bucatini is similar to spaghetti, but thicker with a thin center channel. They can be pointed (bucatini rigati). Bucatini hails from Central Italy but became popular in Rome, especially in the classic Bucatini alla'Matriciana, which has a light, spicy sauce made from tomatoes, pancetta, red pepper slices and grated Pecorino cheese.

BUCKWHEAT (BUCKWHEAT)
Buckwheat flour is darker in color than wheat flour and was known as blé noir (French for "black flour"). Pancakes made from buckwheat flour are known in Russia, they are called biscuits in France, and ployes in eastern Canada. Buckwheat does not contain gluten, so people with adverse reactions to gluten can eat it. Buckwheat is also a good honey plant. Buckwheat honey has a dark color and a characteristic taste.

CALABRIA (Calabria)
The region in southern Italy, which occupies the "finger" of the Italian peninsula south of Naples. In the northeast, Calabria borders on the region of Basilicata, in the west - on Sicily. The capital of Calabria is the city of Catanzaro.

CALAMARI or CALAMARATA or CALAMARETTI
Thick pasta in the form of rings, it looks like sliced ​​squid. Pasta of this unusual shape is produced only in the area around Naples, Campania.

CAMPANELLE(campanelle)
Figured paste in the form of small bells or flowers. This pasta has ribbed edges and a hollow center for better fixation of the sauce.

CAMPANIA (CAMPAIGN)
Campania is a region of southern Italy. The capital of Campania is the city of Naples, where pizza is believed to have been born. Campania borders: in the northwest with Lazio, in the north with Molise, in the southeast with Basilicata and Apulia in the northeast.

CANDELE (candele)
Candle, literally translated as "candles". It is a paste in the form of very long hollow tubes.

CANNELLONI (cannelloni)
Canneloni is often confused with manicotti. These two types of pasta are designed for baking. The difference is that manicotti is tube-shaped pasta that is filled with stuffing, while cannelloni are rectangular pasta sheets that are stuffed and then rolled up into a tube. They are filled with various fillings, such as cheese, spinach and cheese, various minced meats, seafood or vegetables. The tubules are then drizzled with a sauce, usually tomato or béchamel, and then baked.

CANNEROZZETTI (cannerosetti)
Paste in the form of pointed tubes.

CAPELLI D'ANGELO
Literally, "angel hair." See angel hair pasta.

CAPELLINI (capellini)
Literally translated from Italian as "beautiful hair." Capellini are long, thin, round pasta, slightly thicker than angel hair pasta (capelli d'angelo). Like angel hair, capellini are used in main courses and side dishes, as well as dressing soups. Capellini go well with creamy sauces.

CAPUNTI
Capunti is a pasta shaped like open pea pods.

CARBONARA
Pasta alla carbonara (pasta carbonara) is a dish that appeared after World War II. Carbonara means charcoal in Italian. It is believed that this dish was first prepared for Italian miners. This dish requires long forms of pasta, such as spaghetti, linguine or buccatini. For the sauce, you need to mix eggs, parmesan, oil or olive oil, then add fried pancetta or guanciale. In the US, heavy cream is added to carbonara sauce.

CASARECCE (casarecce)
A typical Apulian pasta, the name means homemade pasta. Casarecce pasta looks like a double-folded and twisted tube.

CASTELLANE (castellane)
Castellane means "castle dwellers" in Italian. The shape of the pasta resembles the shell of a tiny crab that lives in the waters along the coast of Italy and is similar to the roof of the towers of the castle.

CASSULI (kazzuli)
Curved pasta with horizontal wavy stripes.

CAVATAPPI
The short (1 inch) tubular corkscrew is a spiral-shaped paste native to southern Italy. Cavatappi are used in main courses, side dishes, baked dishes and salads. They go well with any sauce. In other regions of Italy they are known as cellentani, spirali and tortiglione. There are usually lines or depressions on the outer surface of the spiral paste.

CAVATELLI (cavatelli)
Cavatelli is a pasta that looks like tiny hot dog buns and is, along with orecchiette and cavaturi (below), a traditional Apulian pasta.

CAVATURI (kavaturi)
This twisted pasta is one of the three traditional types of Apulian pasta, along with cavatelli (see above) and orecchiette (orecchiette). They go well with vegetable-based sauces and are used in salads.

CELLENTANI (celentani)
A small spiral tube pasta with a corrugated surface, cellentani pairs well with creamy sauces and sauces with vegetable chunks, as well as tomato sauces. The name literally translates as "whirlpools". Celentani pasta is often used in salads.

CELLOPHANE NOODLES (funchose)
These are clear noodles made with bean flour similar to rice noodles.

CHESTNUT PASTA
In winter, the inhabitants of the northern regions of Italy enjoy pasta made from chestnut flour. Pasta made from chestnut flour goes well with duck meat, pumpkin, leeks, champignons and other mushrooms.

CHITARRA (kitarra)
Literally, "guitar strings," the rectangular pasta is thinner than spaghetti and flatter like a linguini. In different regions of Italy, similar forms of pasta have different names. Chitarra is characteristic of the Italian region of the Marche.

CHOCOLATE PASTA or COCOA PASTA (chocolate paste)
Delicious chocolate pasta is traditionally prepared in Tuscany, where it is served with game, as well as light creamy sauces and walnuts. Chocolate paste can also be prepared as a dessert with the addition of whipped cream, ice cream and dessert sauces. Chocolate paste in the form of spirals.

CONCHIGLIE (conchiglie)
Meaning "shell" in Italian, which is a popular form of pasta and comes in a standard size for serving with sauces and a larger size for stuffing and baking. Stuffed giant shells are traditional in southern Italy, where baked pasta dishes are popular. Rich meat, cream, or cheese sauces go great with this pasta, as the shell of the pasta serves as a "scoop" for the sauce.

CORALLINI (corallini)
A tiny tube-shaped pasta used to season soups and make casseroles.

CORZETTI or CROCHETTI
This type of pasta is typical for Liguria. It is made in the form of ancient coins with imprints of various images. Pasta is formed from rolled dough using special round molds with a seal.

COUSCOUS (couscous)
Couscous is a spherical granular paste made from rolled moist wheat and then coated with wheat flour. Couscous is grains with a diameter of approximately 1 mm. Couscous is usually steamed. Traditionally, couscous is served as a side dish to stews with vegetables. It can also be served as an independent dish and as a dessert. Couscous is a staple in North Africa and parts of the Middle East.

DITALI (ditali)
Pasta in the form of large tubes, used for soups.

DITALINI (ditalini)
Ditalini or "little thimbles" is a paste in the form of tiny, very short tubes. In Campania they are commonly used in classic bean and pasta soup, broth and minestrone.

DUMPLING
Small balls of dough for seasoning soups. They are boiled together with soup or steamed separately and served as an addition to soups. Delicious dumplings are traditional for the cuisines of Western and Eastern cultures. They are traditional in the southern United States, in British cuisine, in the cuisines of Central and Eastern Europe, China, Japan and Korea.

DURUM WHEAT – GRANO DURO – durum wheat
Triticum durum is the hardest wheat variety grown today. This wheat is used in Italian pasta and most American dry pastas. Durum is the hardest wheat known to man - the name durum is Latin for "hard". Durum wheat gives the paste a yellow-amber color and a nutty flavor. The firmness of wheat gives the pasta its ability to hold its shape and firmness when cooked. durum wheat contains a large number of gluten and is only used for pasta.

EGG PASTA - EGG NOODLES - PASTA ALL'UOVO - egg paste
Pasta cooked with eggs comes from the Italian region of Emilia-Romagna, located in the north of Central Italy. This is one of the two main types of industrial pasta. In Italy it is called pasta all'uovo. Another category is pasta made without eggs, in Italy it is called pasta di semola di grano duro. By law, the content of eggs in egg paste must be at least 5.5% by weight. The egg provides a richer color and flavor, as well as more calories. Plain pasta has a nutty flavor that reflects the flavor of the wheat it's made from.

Classic Italian egg pastas such as taggiatelle, fettuccine and lasagne are flat and come in various widths. They also exist in a version made without eggs.

Pasta cooked with eggs goes well with meat-based sauces, as well as creamy sauces. Spinach is added to the pasta and it turns green, tomatoes (red), or cuttlefish ink (black). Egg paste is used to make homemade dishes such as soups and baked dishes.

ELBOW MACARONI (horns)
Horns are short, semi-circular pasta. They cook quickly and their shape is familiar to everyone since childhood. Horns are also used in main dishes, salads, soups, baked dishes.

ELICHE
Pasta in the form of propellers - with the help of a large number of folds, the pasta perfectly captures tomato and cream sauces.

ELICOIDALI
Pasta in the form of corrugated tubes, similar to rigatoni.

EMILIA-ROMANA (Emilia-Romagna)
Emilia-Romagna is a region of northern Italy that includes two historical regions - Emilia and Romagna. It forms an uneven triangle bounded in the east by the Adriatic Sea, in the north by the Po River, in the south by the Apennines. The capital of Emilia-Romagna is the city of Bologna.

ENRICHED (enriched)
The term enriched on a pasta label indicates that the pasta has been supplemented with nutrients needed for a balanced diet, including B vitamins (thiamin, riboflavin), as well as niacin and folic acid.

EXTRUSION (displacement, extrusion)
A manufacturing process in which material is forced through special presses to shape it. In artisanal pasta production, molds are made of bronze, which provides the paste with a rough surface. It is believed that such a paste holds the sauce better. Larger industries use Teflon-coated molds, which speed up the paste production process and give the paste a smooth surface. In the food industry, breakfast cereals are also produced using extrusion.

FARFALLE (farfalle or butterflies)
Farfalle have been known since 1500, they come from the regions of northern Italy - Lombardy and Emilia-Romagna. Farfalle is more like a bow tie in shape - rectangular pieces of pasta are pinched in the middle. Farfalle is a versatile pasta and pairs well with most sauces, especially light and creamy sauces. Miniature farfalle used to season soups

FARFALLONI (farfalloni)
Farfalloni is a large size farfalle pasta.

FARRO
A non-hybrid ancestor of modern wheat, farro is one of the first "discovered" wheat grains. She fed the Roman legions during the conquest of Europe. It has a nutty flavor and is high in fiber and nutrients. Farro can be eaten by people with wheat allergies as its gluten is easier to digest.

FETTUCCINE or FETTUCCINI (fettuccine)
Fettuccine, which origin is attributed to Rome, is made from flat sheets of pasta, cut into strips (fettuccine - "small ribbons"). This is one of the most popular forms of pasta. Wider than the other popular flat shape, the linguine, this shape provides a better grip on the sauce. Fettuccine goes best with thick and creamy sauces, including cheese sauces. And also fettuccine can be seasoned with tomato sauce, olive oil. One of the most famous dishes with this pasta is Fettuccine Alfredo, it is cooked with a thick sauce of butter, cream and Parmesan (Parmigiano-Reggiano). Fettuccine is similar to tagliatelle, a flat pasta from Italy's northern region of Emily Romagna, but smaller in width.

FREGULA (fregula)
Fregula is a pasta from Sardinia that is similar to couscous but has a coarser texture. It is lightly toasted, which gives it a nutty flavor. The paste is in the form of small balls the size of couscous. It is used to season soups and as a side dish for stews. A traditional Sardinian dish with fregula is clam soup.

FRESH PASTA - PASTA FRESCA - FRESH PASTA
Limited to long pastas such as spaghetti, linguine and fettuccine, as well as stuffed pastas such as ravioli and tortellini, fresh pasta can be made in large plants, small businesses or at home. Pasta dough is made from premium wheat flour, eggs, salt, and butter is added for easier kneading. The dough is kneaded and rolled out by hand or by machines, and then cut into strips of the required width. Fresh pasta is a perishable product. It is packed in airtight packaging and cooled. Fresh pasta should be used within four to five days of preparation.

FUSILLI (fusilli)
Fusilli is Italian for small spirals. Each region has its own spirals - some are very long, some are only half an inch long, some are tightly wound. Spirals are an excellent form for cooking with vegetables, with creamy and cheese sauces. Short fusilli are a great pasta for salads and roasts.

FUSILLI TRICOLORE — tricolor fusilli

FUSILLI BUCATI or FUSILLI COL BUCCO (fusilli bucati)
Hollow fusilli. These fusilli are long, tightly twisted threads of pasta with a small hole in each, like a drinking straw.

FUSILLI NAPOLETANI
Long fusilli (spaghetti length), they are also called fusillo Calabrese. Unlike the fusilli bukati (above), they do not have a hole in the center.

FUSILLONI (fusilloni)
Fusilloni are giant fusilli. They go well with creamy and vegetable sauces.

GALLETTI (galetti)
Translated from Italian means "combs of roosters". This is a paste in the form of small tubes, rolled up in a semicircle with corrugated edges.

GARGANELLI (garganelli)
Garganelli (garganelli) is an egg paste, shaped like penne. Garganelli can be either with or without grooves (here the grooves have a horizontal direction, in contrast to the vertical grooves, as in penne rigate).

GEMELLI (gemelli)
Gemelli ("twins") - consist of two short tubes of pasta twisted together. Gemelli are versatile, as they absorb the sauce well, while remaining “al dente”. They are used both in main dishes and as side dishes, baked dishes and salads. Gemelli goes well with thick tomato and creamy sauces.

GIRASOLE (girazole)
Girasole means sunflower in Italian. In relation to pasta, this word refers to ravioli made in the shape of a sunflower.

GNOCCHI (gnocchi)
Gnocchi is Italian for dumplings. Gnocchi can be made with wheat, potato, or sweet potato flour. Gnocchi can be boiled, baked and served with butter, grated Parmesan or with a delicious sauce. You can add eggs or cheese to the gnocchi dough. Spinach, basil, tomatoes or saffron are often used as seasonings for gnocchi (the latter is typical for Sardinia). Gnocchi are usually shaped like small balls or ovals. Gnocchi is usually served with meat or poultry dishes as a side dish. Potato gnocchi have been a staple in northern and southern Italy since the early 19th century.

GNUDI ("naked" gnocchi)
Stuffed pasta without dough stewed in oil (some bake it). It's a low-calorie way to enjoy the contents without wrapping ("gnudi" means naked in Italian). The general recipe is ricotta, spinach and parmesan. The filling is molded into small smooth balls. They can be served with marinara sauce, mushroom stew, cherry tomatoes, fresh peas, crispy pancetta or any other dish that inspires you. You can cook them with herb butter or sprinkle them with fresh herbs.

GRAMIGNA (gramine)
Paste from durum wheat in the form of curls.

INTEGRALE
See whole wheat pasta

LASAGNE (lasagne)
Lasagne is the plural of lasagna. Lasagna is a dish from the Italian region of Emilia-Romagna, located in north-central Italy. The plural form of the word reflects the way the dish is prepared, as it consists of several layers of pasta. Wide, flat sheets of pasta were first prepared by the Romans, who called them laganum. The word comes from the Latin lasanum, meaning the pot where this dish was prepared. Lasagna later evolved into the layered baked dish that we are familiar with today—thin sheets of pasta interspersed with minced meat, cheese, and tomatoes. The ancient Romans did not know about tomatoes, which are native to Peru. Tomatoes were brought to Europe by the Spanish conquistadors at the beginning of the 16th century. Even then, cherry tomatoes were considered houseplants and were not eaten until the 18th century. Modern lasagne pasta sheets are two inches wide, sometimes with ribbed edges. The most popular cheeses in lasagna recipes are mozzarella and ricotta, and the sauces are tomato and béchamel. Modern lasagna recipes include vegetable lasagna, white lasagna, and goat cheese lasagna. If you often make lasagna and use store-bought pasta sheets, try making your own lasagna sheets—the rougher surface of the pasta sheets helps the sauce and other ingredients bond better, giving the dish an unbeatable flavor.

LASAGNOTTE
Lasagnotte are wide ribbons of pasta, similar to lasagne sheets, typical of the Italian region of Puglia. Instead of being baked in long strips, they are broken into 2-3 inch pieces, boiled and served with a thick sauce. Traditional sauces of the region include rabbit stew, creamy vegetable sauce with carrots, onions, tomatoes and fresh ricotta.

LIGURIA (LIGURI)
Liguria is located on the coast of northwestern Italy. Liguria is the third of the smaller Italian regions. Liguria borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. Liguria is located on the coast of the Ligurian Sea, which is part of the Tyrrhenian Sea (north of the Mediterranean Sea). The capital of Liguria is Genoa, the birthplace of pesto sauce (pesto alla genovese).

LINGUINE or LINGUINI (linguine)
Linguine pasta originated from Liguria, a region of northern Italy. Linguine means "tongue" in Italian. Linguine is a narrow, flat version of spaghetti (sometimes referred to as flat spaghetti). Linguine is often served with white or red clam sauces, butter, cheese, or cream sauces. But linguines are so versatile that they go with just about any kind of pasta sauce. Linguine is usually served with pesto sauce (basil, pine nuts, pecorino cheese, olive oil and garlic) or a sauce made from cream, peas and spicy smoked ham.

LOMBARDY
Lombardy is the northernmost central region of Italy. Lombardy is located between the Alps and the Po Valley. Lombardy borders on Piedmont, Emilia-Romagna, Veneto and Trentino - South Tyrol, as well as Switzerland. The capital of Lombardy is Milan, the largest city in Italy.

LUMACONI
Literally translated as "snails", lumaconi are giant shells that are stuffed with cheese and vegetables.

LYCOPENE (lycopene)
Lycopene is a natural antioxidant found in tomatoes. Based on the results of scientific studies, lycopene is believed to prevent the formation of certain malignant tumors, such as prostate cancer and cervical cancer.

MACARONI or MACCHERONI (pasta)
A pasta made from wheat flour and water without eggs (see FDA definition for pasta below). Many types of pasta are tube-shaped, but there are other shapes as well, including shells, swirls, and ribbons. Among tube-shaped pasta, the most famous are: horns (short curved tubes), ditalini (tiny, very short tubes), mostaccioli (large tubes 2 inches long, cut diagonally with a grooved or smooth surface), penne (large, straight tubes, cut diagonally), rigatoni (short, grooved tubes), ziti (ziti), long, thin tubes. Most pasta doubles in size during cooking.

MACARONI PRODUCTS (pasta)
According to the FDA (Food and Drug Administration), pasta is food, including spaghetti and vermicelli, that is made from dried dough made from durum wheat flour, potato flour, or other flour.

MALLOREDDUS (malloreddus)
Malloreddus is a traditional Sardinian pasta made from durum wheat flour.

MANICOTTI (manicotti)
Manicotti is stuffed, baked pasta. Manicotti means "muff" or "sleeve" in Italian. Manicotti is a tube-shaped paste one inch in diameter and four inches long. Manicotti is one of the oldest forms of pasta - in those days, the dough was cut into large rectangles, filled with stuffing and baked in the oven (today they are known as cannelloni). Nowadays, manicotti is first boiled, then stuffed with minced meat, cheese or a mixture of seafood, poured with sauce and baked.

MARITATI (maritati)
Maritati is a mixture of two forms of pasta - orecchietti (ears) and cavaturi (short, swirling pasta). See also orecchiete maritate (orecchiete maritate).

MEZZALUNE or MEZZELUNE (mezzaluni)
Mezzalunni (translated from Italian as “half moon”) is stuffed pasta that has the shape of a crescent.

MEZZI RIGATONI (mezzy rigatoni)
Mezzi rigatoni literally means half a rigatoni. Mezzi rigatoni is a shorter version of rigatoni. This form of pasta is versatile, combining the flavor of traditional rigatoni with a smaller size.

MEZZI TUBETTI (mezzy tubetti)
Small short tubes, usually used in soups.

MOSTACCIOLI (mostachiolli)
Mostaccioli means "little mustache". Mostachiolli pasta is traditional in Campania, a region of southern Italy that includes the cities of Capri, Naples and Sorrento. Large, 2.5-inch tube-shaped pasta cut diagonally (with bevelled ends) with a smooth surface, similar to regular penne.

NOODLES (noodles)
From the German word "nudel", which means egg paste. In America, the term refers to both egg noodles and Asian forms of noodles. Noodles can be made from wheat flour, rice, soy, potato or other flour, from tofu. Italian noodles are always made from durum wheat flour. Gnocchi (gnocci) are also considered pasta.

NOODLE PRODUCTS (noodles, ribbon pasta)
According to the FDA classification, pasta is a product that is made by drying specially shaped pieces of dough consisting of durum wheat flour or potato flour (or a combination of both), liquid eggs, frozen eggs, egg powder, egg yolks (or any combination of the two). of these components), with or without water, with one or more additional ingredients. By law, egg noodles must contain at least 5.5% egg solids per kilogram.

NOVELTY PASTA
Paste in the form of various elements, cultural signs, emblems, etc. Pasta shapes depend on the season (leaves, sun, pumpkins), holidays (Santa Claus, ghosts, hearts), hobbies (pets, sports equipment), flora and fauna.

OCCHI DI LUPO (occhi di lupo)
Occhi di lupo literally translates to "eyes of the wolf". It is a large rectangular, penne-like pasta. This form of pasta goes well with tomato and cream sauces.

ORECCHIETTE (orecchiette)
Orecchiette literally translates to "small ears". The Italian word for ear is orecchio. Oricchiette is one of the three traditional forms of pasta from the Italian region of Puglia (along with cavatelli (cavatelli) and cavaturi (cavaturi)). Orecchiette goes well with meat dishes and vegetable sauces.

ORECCHIETTE MARITATE (orecchiette maritate)
Orecchiette maritate is a mixture of round orecchiettes and long, thin casarecci cooked in the same pot.

ORZO (orzo)
Orzo means barley in Italian. Orzo is a pasta shaped like a grain of barley or rice, made from durum wheat flour. In addition to wheat orzo, orzo flavors are available in black bean, red chili, sweet potato, or other seasonings. Orzo is often used in place of rice. It can be combined with rice when preparing pilaf. Orzo is a versatile pasta and can be used like rice or barley in soups, salads and side dishes.

PACCHERI AND MEZZIPACCHIERI (packeri and mezzipakcheri)
Paccheri is a pasta shaped like large tubes without sharp ends, similar to rigatoni. The unusual shape of pakcheri pasta is typical of the area around Naples. Packeri goes well with any sauces: from creamy to vegetable. Packeri can be served with squid or other seafood. Mezzipacchieri (mezzipakcheri) is a pasta pakcheri the size of half the length of a regular pakcheri.

PAGLIA E FIENO (paglia e fieno)
Paglia e fieno in Italian means "straw and hay," a pasta that combines yellow egg tagliatelle (straw) and green tagliatelle (tinted by adding spinach to pasta dough) - hay. This pasta can be served with any sauce, but is most often paired with tomato sauce and cream.

PAPPARDELLE (pappardelle)
Pappardelle is a classic wide egg pasta (about ¾ inch wide) native to Tuscany. Pappardelle is usually served with various meat sauces, especially game meats such as hare or wild boar.

PANSOTTI (pansotti)
Pansotti is a pasta similar to ravioli, has a triangular shape with curved edges, its filling never includes meat. The word pansotti in Italian means "belly".

PASTA (paste)
Pasta is the Italian name for noodles. Pasta dough is made from a mixture of flour and water. Italian pasta is made only from durum wheat flour, water and sometimes with the addition of an egg. The term refers to pasta of all shapes, from long ones like spaghetti, to pasta shaped like fusilli (corkscrews), stuffed pasta like ravioli, and tube-shaped pasta like penne. Pasta is served with sauces, used in the preparation of soups, salads and second courses. Half a serving of pasta contains one gram of fat, 106 calories, 5 milligrams of sodium, protein, and micronutrients, including B vitamins and iron.

PASTA DI SEMOLA DI GRANO DURO (durum wheat pasta)
Pasta di semola di grano duro is one of two types of Italian commercial pasta made only from durum wheat flour, water and salt. Another type is egg pasta (pasta all'uovo or egg pasta), eggs are added to the dough when preparing this type of pasta. Egg pasta is mostly flat ribbons of varying widths, from thin linguini to wide lasagna, while regular pasta comes in a variety of shapes and sizes.

PASTA E FAGIOLI (bean pasta)
White bean soup with ditalini pasta, celery, carrots and tomatoes.

PASTA REGIONAL
Curl-shaped paste.

PASTIFICIO
A pasta maker, or a person or a factory.

PASTINA (pastina)
Tiny star-shaped pasta is the smallest of the variety of pasta shapes (the name literally means “little pasta” or “little dough”). Pastina is often served in soups or broths. However, pastina can also be used in more complex recipes, such as timbale or stuffed pumpkin. Pastina is produced both without the addition of eggs, and in the egg version.

PENNE
Penne is one of the most famous and popular forms of pasta, native to Campania, a region of southern Italy. Penne are large (2-inch long) straight tubes cut diagonally, resembling a feather cut. Penne can be with a corrugated surface (rigate (rigate)) for better fixation of the sauce. Penne is one of the most versatile forms of pasta - they go with most sauces and can be baked in the oven. Penne all'Arrabbiata is penne with a spicy tomato sauce that includes garlic, basil and red chili.

PENNE RIGATE (penne rigate)
Penne rigate is penne with a corrugated surface. This pasta shape is great for fixing the sauce. The voids in the pasta trap the sauce inside the penne, and the corrugated surface on the outside.

PENNETTE (pennette)
Pennette is a small penne pasta.

PENNONI (penny)
Pennoni in Italian means "big needles" or "big penne". A pennoni is a large penne.

PERCIATELLI (perchiatelli)
Perciatelli is a pasta in the form of long hollow tubes, differs from spaghetti in thickness. The name of the pasta comes from the Italian word "perciato", which means "penetrating through". Perciatelli are usually served with creamy sauces or light tomato sauces, or simply with olive oil.

PESTO SAUCE (pesto sauce)
Pesto sauce is one of the most famous Italian sauces. The pesto sauce is made with basil, garlic, parmigiano-riggiano cheese, pecorino, olive oil, pine nuts and salt. Traditionally, all the ingredients are ground in a mortar and pestle. The sauce, originally from Genoa, is known as pesto alla genovese (pesto alla genovese). When preparing pesto sauce, basil can be replaced with spinach or arugula, pine nuts with walnuts or other nuts.

PEZZOCHERI (pizzoccheri)
Pizzoccheri is a pasta made from buckwheat flour, a traditional pasta from the Valtellina Valley, which is located in northern Lombardy and borders Switzerland. Pizzoccheri is a traditional winter dish served with cabbage and potatoes, seasoned with garlic and baked with cheese.

PIEROGI or PEROGI (dumplings)
Pierogi are half-moon dumplings that look like Italian agnolotti. Vareniki are Russian or Polish stuffed dumplings. Potatoes, mushrooms, rice or berries and fruits can be used as fillings.

POTSTICKERS
Crescent-shaped stuffed Asian dumplings filled with meat, seafood or vegetables.

PUGLIA (Apulia)
Puglia is a region of southeastern Italy, bounded to the east by the Adriatic Sea, to the southeast by the Ionian Sea and the Gulfs of Otranto and Taranto to the south. Its southern part is a peninsula known as Salento, which is the "heel" of the Italian "boot". The capital of Puglia is the city of Bari.

PUNTALETTE (puntalette)
Puntalette is a pasta similar to orzo (orzo), shaped like rice grains, used for soups.

RADIATORE (radiator)
Radiatore is a short paste with deep grooves and ridges. It is one of the most elegant forms of pasta and is used as a dressing for soups, as a side dish or for salads.

RAGU (stew)
Ragout is a meat sauce. The Italian word ragù comes from the French ragoût, which means "to awaken the taste." The stew is prepared according to the following recipe: the meat is added to the soffritto - a mixture of chopped onions, carrots, celery and seasonings (garlic, fresh herbs such as parsley or sage), which is fried in olive oil. Then the vegetable mixture and meat are stewed in tomato sauce for a long time.

Stew can be cooked with any meat or game. Ragù alla bolognese (stew alla bolognese) - better known as bolognese sauce, is made from minced pork, beef and pancetta. Ragù alla Napoletana (Neapolitan stew) - includes chopped beef, raisins and pine nuts.

RAMEN (ramen)
Ramen are Japanese wheat noodles. While this pasta is known to Americans and Russians as inexpensive instant noodles, there are many varieties of noodles and recipes for making them in Japan.

RAVIOLI (ravioli)
Ravioli is a type of Italian pasta that is similar to Russian dumplings. Ravioli can be stuffed with a variety of cheeses, meats, seafood or vegetables. Ravioli can be made in circles or squares, or in other shapes (such as heart or fish). Ravioli is served with butter or olive oil, with various sauces or used in soups.

RAVIOLINI (ravioli)
Raviolini are miniature ravioli. Raviolini is served as a separate dish or added to soup.

RAVIOLONI (ravioloni)
Ravioloni are large sized ravioli. Ravioloni is filled with meat, cheese or vegetables.

RIBBON PASTA (ribbon paste)
Unlike round spaghetti, ribbon pasta is a flat pasta. Ribbon pasta is produced in different lengths, widths and thicknesses: from thin linguine (linguini), medium width - fettuccine (fettuccine) and tagliatelle (tagliatelle), wide pasta - pappardelle (pappardelle) and up to the widest - lasagna.

RICCIA LARGA (Riccia larga)

Riccia larga are medium-width lasagne sheets with ribbed edges.

RIGATONCINI (rigatonchini)
Rigatonchini is a thinner and smaller version of rigatoni. The size and density of rigatonchini works best with thick sauces. This form of pasta is also good for baking.

RIGATONI (rigatoni)
Rigatoni is a form of pasta native to southern and central Italy. Rigatoni is a paste in the form of large, corrugated tubes with rectangular ends. The name rigatoni comes from the Italian word "rigato", which means "to draw a line". Rigatoni goes well with meat and cheese sauces, because the corrugated surface fixes the sauce well.

The difference between rigatoni and penne is that the ends of the penne are cut at an angle.

Rigatoni all' Amatriciana is a dish of rigatoni with cherry tomato sauce, freshly ground red pepper, pancetta or bacon and grated Romano cheese.

ROTINI (rotini)
Rotini is a pasta native to northern Italy. Rotini are spirals or springs about 2.5 cm long, which is different from fusilli. Rotini goes well with pesto sauce. Also, rotini are often used in salads.

RUOTE (van wheels)
Ruote is a spoked wheel-shaped pasta. Ruote means "wheel" in Italian.

SACCHETTE
Sacchette are bags of pasta, they are prepared with different fillings, like ravioli. They are most often boiled and served as regular pasta, but can be deep fried.

SAGNE
Sagne is a pasta typical of the Italian region of Puglia. Sagne is a long pasta with curls that look like curls.

SARDINIA (Sardinia)
Sardinia is the second largest island in the Mediterranean, after Sicily. Sardinia is located west of Italy and south of Corsica, between Italy, Spain and Tunisia. Sardinia is an Italian region with autonomy status. The capital of Sardinia is the city of Cagliari.

SAFFRON-FLAVORED PASTA (saffron paste)
Pasta with the addition of saffron goes well with seafood, spicy tomato or light creamy sauces.

SEMOLINA (semolina, durum wheat flour)
Semolina is the coarsely ground and granulated inner hull of durum wheat grains. These round, golden grains are the basis of most American and all Italian dry pasta. Semolina is granulated like granulated sugar, not powdered like most flours. When preparing fresh pasta at home, semolina is not used, ordinary flour is used, the gluten content of which is lower. Making dough from semolina requires large industrial mixers or several hours of kneading the granular mass. However, properly prepared top quality commercial pasta is as good as homemade pasta.

SEME DI MELONI (Seme di Meloni)
Seme di meloni, literally translated means "melon seed". Seme di meloni is a small-sized pasta that is most often used in soups.

SHELLS or CONCHIGLIE (shells)
Shells are one of the most popular forms of pasta. Giant shells can be stuffed with anything from ricotta to seafood. Small shells are an excellent pasta for soups, salads, they go well with any sauces. Shells are better than cones for making macaroni and cheese.

SOUP PASTA (paste for soups)
Various small and tiny forms of dried pasta. Some of the options include:

• alphabets,
• corallini (corallini), ditalini (ditallini) and tubbetini (tubettini, pasta shaped like tiny tubes),
• orzo (orzo, pasta shaped like rice grains),
• pastina (pastina, tiny stars),
• couscous.

SPACCATELLI (spaccatelli)
Spaccatelli is a long tube-shaped pasta cut in a special way: the tube is cut in length from top to bottom.

SPAGHETTI (spaghetti)
Spaghetti is the most famous form of pasta. Spaghetti, despite the large number of more elegant and unusual forms, remain the most popular. The word "spaghetti" literally translated from Italian means - a long cord. Spaghetti are long, thin, round tubes. The thickness of spaghetti varies depending on the region of origin (see spaghettini and spaghettoni). A versatile pasta, spaghetti can be used in almost any dish and with sauces of any thickness. However, spaghetti is best paired with olive oil or tomato-based sauces.

SPAGHETTI or LINGUINI A MATASSA (spaghetti or linguine and matassa)
Linguine a matassa is spaghetti shaped in a special way. Instead of straight "sticks" of pasta, this pasta is made in the form of rings or figure eights. "Matassa" in Italian means a skein of yarn.

SPAGHETTI TAGLIATI (spaghetti tagliati)
Tagliati spaghetti are shorter than regular spaghetti and are used in soups.

SPAGHETTI DI NERO DI SEPIA (spaghetti dyed with cuttlefish ink)
Spagetti di nero di sepia - black spaghetti, pasta is typical for the island of Sardinia. The paste is dyed black with cuttlefish ink. Spaghetti, dyed with cuttlefish ink, has a spicy and slightly salty taste, so they are best combined with seafood-based sauces (sauce of assorted clams, mussels, scallops, shrimp, or just fresh clams in garlic sauce).

SPAGHETTINI (spaghettini)
Spaghettini is thin spaghetti. Spaghettini are popular in Southern Italy, where they are often served with spicy sauces.

SPAGGHETTONI (spaghettoni)
Spaghetti are thicker spaghetti with a firmer texture. Spaghettoni are typical for the central and southern regions of Italy, where al dente pasta is eaten. In Puglia, spaghettoni is served with olive oil and fresh garlic.

SPӒTZLE or SPAETZLE (spätzle, dumplings)
Spaetzle means "small sparrow" in German. Spaetzle are tiny noodles or dumplings made from flour, eggs, milk and water with a pinch of nutmeg. The spaetzle dough is either rolled out and cut into thin strips, or pushed through a colander with large holes. Small pieces of dough are boiled or added to soups or other dishes. In Germany, spaetzle is served as a side dish like potatoes or rice, along with a sauce or gravy.

SPECIALTY PASTA
Ingredients such as vegetable dyes, herbs or other seasonings are added to the special paste. Specialty pasta comes in a variety of shapes and sizes. Spinach makes pasta green, carrots orange, beets or tomatoes red, beans brown, and cuttlefish ink black. Spicy herbs and seasonings include basil, black pepper, chili, garlic, lemon peel and rosemary.

STRAND PASTA or LONG CUTS (long pasta)
This category of pasta includes one of the most famous forms of pasta, spaghetti, as well as angel hair pasta, capellini, vermicelli and other types of pasta in the form of long tubes. The fibers of the paste are usually tubular, but can be rectangular or spirally shaped, such as fusilli bucati. The main difference is the thickness of the tubes. Thicker tube pastas work best with thicker sauces, while thinner tubes work better with lighter ones. (Long, flat pastas such as linguini and fettuccini are categorized as ribbon pastas.) Sauces based on olive oil, such as pesto, are ideal for this type of pasta: they evenly coat the pasta fibers and prevent them from sticking together.

STRANGOZZI (strangozzi)
Strangozzi is an egg pasta from the Italian region of Umbria.

STROZZAPRETI or STRANGLOLAPRETI (strozzapreti)
Strozzapreti literally means "what the priest choked on". Strozzapreti is a pasta in the form of twisted tubes, which was named so several centuries ago, when priests ate free meals in restaurants and homes. According to history, some restaurant owners hoped they would choke on pasta before trying the more expensive meat or fish. The inventors of this form of pasta believed it would "get stuck in the priest's throat".

STUFFED PASTA (stuffed pasta)
Stuffed pasta is pasta filled with various fillings. The filling is placed on a flat sheet of pasta, another sheet is placed on top and the edges are pinched. Forms of stuffed pasta are diverse - squares, circles, crescents, triangles. The filling of stuffed pasta can be various meats, vegetables, seafood, cheese and herbs. Pasta tubes, for example, can be filled with ricotta, spinach and ricotta, spinach and almonds, mascarpone and walnuts, or anything else. Stuffed pasta is served with butter or olive oil to leave the filling of the pasta in the center of the gourmet's attention.

TAGLIATELLE (tagliatelle)
Tagliatelle is a narrow classic Italian egg pasta. This form of pasta is typical of the Emilia-Romagna region, which is also famous for its balsamic vinegar, Parmigiano-Reggiano cheese and spicy smoked Parma ham. Flat tagliatelle ribbons are wider than fettuccine. Tagliatelle is usually served with meat stew. The pasta is wide enough for thick sauces and thin enough for creamy sauces. The classic sauce includes mascarpone, smoked salmon, Parmigiano-Reggiano cheese and finely chopped dill.

TAGLIARINI (tagliarini)
Tagliarini is a narrow version of tagliatelle (see above), a flat, wide egg pasta. Tagliarini is similar in size to fettuccine. Tagliarini is traditionally served with butter.

TARTUFI
Tartufi means black truffle in Italian. Some pastas, especially in the form of ribbons and tubes, are made with the addition of black truffles, which give the pasta an exquisite taste. This type of pasta is served with butter or grated Parmigiano-Reggiano cheese. However, if you have fresh black or white truffles, then you don't need a special truffle paste. Enjoy fresh truffles with excellent flat pasta.

TORCHIETTI (torchetti)
Torchetti literally means "small torches". This short, bell-shaped pasta goes well with simple tomato sauces. Torchetti comes from the Italian region of Campania.

TORTELLINI (tortellini or dumplings)
Tortellini is a small-sized stuffed pasta with a wide variety of toppings and a favorite pasta dish all over the world. Tortellini are also served in soups, such as the classic tortellini in broth (tortellini in brodo). Tortellini comes from Bologna and their appearance is described in legend: when the goddess Venus stopped in a tavern on the outskirts of the city, the owner of the hotel peeped through the keyhole, but could only see the navel of the goddess. Fascinated, he went to the kitchen and, in order to remember this vision, he created an egg paste that had the shape and dimensions of a goddess's navel.

TORTELLONI (tortelloni)
Tortelloni are large sized tortellini.

TORTIGLIONI (tortilloni)
Tortilloni is a tubular pasta rolled into spirals that is used in baked dishes, as well as with thick tomato or vegetable sauces.

TRENNE (trenne)
Trenne are triangular penne (tubes with a triangular section). The name trenne is an abbreviation of two words: penne (penne) + triangolo (triangle) = trenne (trenne). Like penne, the size and density of triangular tubes with angled ends is universal for most dishes. Trenne are combined with cheese sauces, tomato sauces, they can be boiled or baked in the oven.

TRENETTE (trenette)
Trenette is a long, flat, ribbon-like pasta similar to linguine. A classic Ligurian dish is a combination of trenette and pesto sauce.

TROFIE (trophy)
Trofie is a twisted pasta.

TROFIETTE (trophyette)
Trofiette is a thinner trophier pasta.

TROTTOLE (trottole)
Trottole is a form of pasta in which rings of pasta are curled around a central rod. Trottole is ideal for salads and soups.

TUBETTI RIGATI (tubetti rigati)
Tubetti rigati translated from Italian means corrugated tubes. Tubetti rigate is a small pasta (tubes about 1.2 cm long), which is often used to season soups, typical of minestrone (minestrone). This form of pasta can replace ditali (ditali), pennette (pennette) or horns (elbow macaroni).

TUBETTINI (tubbettini)
Tubettini are tiny tubes similar to ditalini used to season broths.

TUBULAR PASTA (paste in the form of tubes, tubular paste)
Paste in the form of tubes exist in various sizes and shapes. Some tubules are long and narrow, while others are wide and short. The surface of the tubes can be smooth or corrugated (rigate), the ends of the paste can be cut straight or at an angle. Pasta in the form of tubes goes well with thicker sauces. Some types of tubular pasta, like manicotti, can be stuffed with meat and/or cheese and then baked in the oven (al forno). Among the tubular pasta of small sizes, the most popular are horns (elbow macaroni), which are often used to make macaroni and cheese.

TUSCANY (Tuscany)
Tuscany is a region of central Italy that borders Lazio to the south, Umbria and Marche to the east, Emilia Romagna and Liguria to the north, and is washed by the Tyrrhenian Sea to the west. Tuscany is known for its wines, including Chianti and Brunello di Montalcino. The capital of Tuscany is the city of Florence. Provinces of Tuscany: Arezzo, Grosseto, Livorno, Lucca, Massa Carrara, Pistoia and Prato.

UMBRIA (Umbria)
Umbria is a hilly region located in central Italy, bordered by Tuscany to the west, Marche to the east, and Lazio to the south. The capital of Umbria is the city of Perugia.

VENTAGLI (ventali, fan)
Ventali is a paste in the form of short wide ribbons with a grooved edge.

VERMICELLI (vermicelli)
Vermicelli is thinner than spaghetti but thicker than angel hair pasta. The word vermicelli in translation means small worms. Vermicelli is as versatile as spaghetti and goes well with almost all types of sauces, except for very thick ones. Like spaghetti, vermicelli can be used to make soups.

WHOLE WHEAT PASTA or INTEGRALE (whole grain pasta)
Many types of pasta are made from whole grain semolina, which provides the human body with valuable fiber and nutrients.

ZITI (ziti)
Ziti is a popular form of pasta: a medium-sized, long, thin, tubular pasta. Ziti tubes often have a sharp end. In Campania and Sicily, baked ziti is traditionally served at wedding banquets.

ZITONI (zitoni)
Zitoni are large ziti.

It remains only not to get confused which pasta is intended for what, how it is prepared and what it is served with. It is clear that we also have connoisseurs, but we have made this list - Italian pasta - from A to Z - for those who are still lost in front of numerous packages of pasta on the store counter.

Unlike the lists on other sites, we decided to make it in the Latin alphabet. We believe that when going to the store or coming from it with a new package of pasta, it is more convenient to find its name in alphabetical order. And then, already understanding “what it is eaten with”, look for suitable recipes.

Acini di pepe - "pepper grains"
Fine pasta, as the name itself suggests. Used in soups and a variety of salads.

Agnolotti- agnolotti
Pasta with stuffing. Small cute Agnolotti are stuffed with meat or ricotta cheese, spinach... Served with various sauces - to taste.

Alphabet - alphabet (alphabet)
This small pasta is especially liked by children, and even unloved soups they eat with pleasure, looking at the letters.

Anellini- anellini
Small pasta - miniature rings that are usually added to soups and salads.

Bucatini- bucatini
From the Italian bucato - full of holes. Long paste with a thin central channel. The diameter is only 2.4-2.7 mm. Very reminiscent of straws. The ideal companion sauce is fragrant All "amatriciana (Amatriciana), with loin or bacon and tomatoes. However, Bucatini is good with any tomato, vegetable and cheese sauces.

Campanelle- campanelle
Curly short paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat), used in salads and soups. Sometimes they are called "gigli" (lilies).

cannelloni- cannelloni (large tubes), which most of all resemble (after baking) stuffed pancakes. And not only externally - Cannelloni are also designed for. Any meat, cheese, spinach ... They are poured with sauce, tomato or bechamel, and baked.

Cappelletti- cappelletti
Small "hats", most often with filling. But there are also without it. Served with sauces, broth and just grated parmesan.

Capellini- capellini
Long, round and very thin - just over 1 mm - paste. In Italian, capellino means hair. By the way, there is a pasta even thinner and with the cute name “angel hair” - “capelli d'angelo”. It is customary to prepare light, delicate sauces for it.

Cavatappi- cavatappi (corkscrew)
Cheerful curls-spirals are perfectly combined with both exquisite and the simplest sauces. It is because of the shape that they are used in salads.

Conchiglie- Conchili (mollusk shells)
Familiar, right? We have known them for a long time under the name "shells". The shape helps them hold any sauces. Good both baked and in salads. Large conchiglios (conchiglioni) are usually stuffed.

Conchiglioni- conchiglioni
The same shells, but larger. Most often they are stuffed and baked with sauces, they are made.

Ditalini- ditalini
Small, very short such tubes, in Italian their name means "thimble".
They are also used for thick soups and stews - for example, with beans, with vegetables - and for salads.

Elbow macaroni- elbow macaroni
Again old acquaintances - horns.
Curved hollow horns, which are traditionally used to make macaroni cheese, i.e. macaroni with cheese. Used in baked dishes and pasta.

Farfalle- farfalle (butterflies)
They say they appeared in the 16th century. Can you imagine how they were made by hand then? They cut the dough, clamped the middle of each rectangle ... There are also colored butterflies. And they are usually served with bright vegetable sauces, which are based on tomatoes, but maybe with other sauces ..

Fettuccine- fettuccine (ribbons)
Noodles are flat, long, half a centimeter thick and a centimeter wide. Italian women still often make it themselves. Fettuccine is suitable for the same recipes as for Linguine. It is customary to serve with spicy sauces based on tomato or fish (for example, with mackerel or smoked tuna), as well as with creamy sauce (mascarpone).

Fideo- fidio
The short thin strands of paste are slightly curved. It is used in various soups, salads, second courses.

Fusilli- fusilli
Curly pasta - a spiral about 4 cm long. With the addition of spinach it becomes green, tomatoes - red. Larger fusilli with a more twisted spiral are called "rotini". They pick up the sauce very well. They are combined with almost all sauces, but the perfect pair is with sauce (pesto). Also used in .

Gemelli- gemelli (twins)
Thin products twisted into a spiral, in appearance similar to two bundles twisted together. An excellent company for this pasta is meat, cream, vegetable and fish sauces.

Gnocchi- gnocchi (small dumplings)
Usually made from dough with cheese, semolina, potatoes or spinach. They are traditionally served with melted butter and cheese. In Italy, this is a cheap and very satisfying meal.

Lanterne- lantern
The twisted, ribbed shape and small size make this pasta ideal for serving with the thickest sauces and for various spectacular salads.

Lasagne or lasagna- (lasagna)
Flat pasta for baking. Different sizes of thin plates with straight or "gathered" edges. folded into a shape like a cake, layered with meat, vegetable, cheese and seafood fillings, thick sauces, usually bolognese, and baked in the oven. One of the most popular pastes.

Linguine (linguini)- linguine (tongues)
Similar to spaghetti, but slightly longer and not rounded in diameter, but flattened. Thick sauces based on tomato and fish are suitable. This pasta is especially good with marinara sauces, pesto, creamy mascarpone.

Maccheroni- pasta
Apparently, pasta was almost the first representative of Italian pasta in our country. And for some reason they became the name of the whole class - "pasta". However, it is difficult for an Italian, unlike us, to imagine that pasta - like any other pasta - can serve as a side dish. After all, they are hollow inside, so good with thin sauces that easily get inside and soak pasta.

Manicotti- manicotti
Similar to penne, but wider and longer. They come with a grooved surface. Lightly boiled, stuffed with various fillings, poured with sauce and baked.

orecchiette- orecchiette (ears)
Cute, less than 2 cm in size, products that really look like small ears. Used in soups, salads and as an independent dish with different sauces.

Orzo- orzo
In appearance, this pasta is most similar to rice, and the size is the same. Used in soups and salads, like.

Pappardelle- pappardelle
Wide long noodles similar to fettuccine noodles but wider. A "talking" name, if you know that in Italian "pappare" - to eat greedily, to devour. Served with thick sauces, more often in baked dishes.

pasta colorata- colored paste
Many types of pasta are colored. Interestingly, only natural “dyes” are used for this - tomatoes, spinach, eggs, pumpkin, carrots, beets, truffles, chili peppers and even squid “ink”. The color does not affect how the pasta is cooked, it all depends on its shape.

pastina- paste (beads)
One of the smallest varieties of short pasta. It is used to prepare light soups and salads.

Penne- penne
The name comes from the Italian "penna" - pen. These tubes, up to 4 cm long and up to 1 cm wide, with their beveled edges, really look like a writing pen. Penne has long been one of the most popular pastas. Usually it is not boiled until fully cooked (al dente, by the tooth), seasoned hot, often thick. Penne is good in casseroles and salads.

Perciatelli- pechutelle
Thicker than spaghetti, but also long and straight hollow tubes. Prepared according to the same recipes as spaghetti. Especially good with meat sauces and baked with eggplant.

Radiators (Radiators)- radiators
This corrugated pasta with projections and deep grooves is most often served with thick creamy sauces. But it is also tasty in baked dishes, salads, including cold fruit ones. Decorate a light soup.

Ravioli- ravioli (small turnip)
Similar to our dumplings. But the main difference is not even in the form, but in the filling - it is not put raw in ravioli. The filling can be anything - meat, fish, vegetable, cheese, even chocolate. boiled and served usually under simple sauces with tomatoes and basil, so as not to interrupt the taste of the filling itself. They are also baked with sauces.

Rigatoni- rigatoni
"Rigato" - rifled, corrugated. These short, thick tubes do indeed have a grooved surface. Thanks to this and a wide opening, they perfectly hold any sauce inside, and are good for baked dishes and salads.

Rocchetti- rochetti (coil)
This short pasta is used to create salads, stews, as an independent dish with a thick sauce.

In this article:

Pasta can differ from each other not only in appearance, but also in variety - more precisely, in the raw material from which they were produced. On the packages you can find inscriptions of the following content: “made from premium flour” or “durum wheat is used”. In the first case, the main component is obtained by grinding parts of the grain, and in the second - from whole wheat.

The main varieties of pasta

For the classification of pasta, there are standards according to which they are divided into groups and varieties. Moreover, for the manufacture of group A pasta, durum wheat is used, and for all the rest, soft wheat.

In many countries (in particular, in Italy), products are made exclusively from hard varieties.

Consider in more detail the characteristics of the varieties:

• group A: durum wheat (highest, first and second grade);
• group B: soft wheat (highest and first grade);
• group B: wheat baking flour (highest and first grade).

Distinguish according to the method of preparation egg and dry products. Pasta is produced in different shapes, sizes and diameters.

They are divided into 5 groups according to their form:

• long pasta (Fig. 2);
• short pasta (Fig. 3);
• pasta for baking (Fig. 4);
• small pasta for soups (Fig. 5);
• curly pasta (Fig. 6).

The most popular representative of long pasta are spaghetti with a characteristic circular cross section and a length of more than 15 cm. In our country, bucatini- rather thin spaghetti with holes.

Tagliatelle and fettuccine are very similar in appearance and are a type of noodle that looks like long flat ribbons.

In turn, short and curly pasta are divided into tubular (horns, feathers), filiform (vermicelli) and ribbon products (noodles). It is worth mentioning in this variety and voluminous products with complex configurations (ears, shells, stars, rings and much more).

European pasta names differ from our products in their original form. So, farfalle is made in the form of butterflies, and our people are simply called bows.

Pasta for baking is associated with many housewives with lasagna- large sheets for preparing a popular dish.

Huge pipes - cannelloni(diameter 3 cm) can also be stuffed and baked.

Well-made pasta has a taste and smell, and the absence of bitterness, mold and mustiness is a prerequisite. Their color is characterized by uniformity with a yellow tint. During the cooking process, pasta should not stick together, form lumps and lose its original shape. The shelf life of pasta is as follows: without additives - for 2 years, with egg and tomato components - 1 year; with wheat germ - only 3 months.

Improving the assortment of pasta is carried out by introducing into the recipe not quite traditional raw materials, namely food additives, dyes and new types of flour. Vitamin and mineral supplements can be used to improve the quality of the product and meet the growing needs of customers.

Healing pasta

Every year the assortment of pasta products will expand due to the increase in the content of useful substances and the creation of fundamentally new types of products for therapeutic and prophylactic purposes. For the dietary nutrition of people with kidney failure, special pasta is being developed. Protein-free products are made from corn starch with the addition of B vitamins.

Such products have a neutral taste without a characteristic odor.

For therapeutic and prophylactic action, pasta is also produced:

• enriched with calcium (edible chalk or shells);
• with a high content of bran, whole grains or wheat germ;
• vegetable mosaic (with the addition of tomato paste, spinach and sorrel, carrots);
• enriched with herbal supplements.

The last variety of pasta may contain grape skin supplements- they are intended to strengthen immunity, increase the body's defenses and improve the general condition of a person as a whole. Pumpkin or apple bioadditives give the pasta an amber color. A diet with their content is recommended for cholelithiasis, problems with the gastrointestinal tract and cardiac activity.

In some countries it is customary to issue better tasting pasta when the package contains a tablet of table salt, vegetable concentrate, monosodium glutamate, caramel, garlic, pepper, flour, soy sauce and glucose. Products made from whole grains and with a variety of fillings (meat and vegetables) are also popular. Pasta seasoned with garlic or coffee is no longer a novelty, and breakfast cereals, the so-called "pasta chips", are useful from time to time.

Long-term storage pasta is quite common, when the finished product is placed in a heat-resistant package and irradiated with infrared rays (3 minutes). Under their influence, the products are sterilized, and the shelf life is significantly increased.

The main advantages and benefits of pasta

The demand for pasta is easily explained, because they are characterized by speed of preparation and affordable price. Moreover, the image of the product is gradually changing. Even 10 years ago, they were considered far from the most healthy dish and were not recommended for the category of people who followed a diet. Today they rightfully have the honorary status of a healthy product, largely due to the fashion for Italian dishes. Pasta sales volumes increase significantly during crises, when the population stocks up for future use with this product with a long shelf life and at an affordable price.

Currently there are special pasta diets, because the high level of digestibility of essential nutrients (proteins and carbohydrates) by the body gives a feeling of satiety for a long period of time and prevents weight gain. For these purposes, it is desirable to choose whole grain pasta, which is especially rich in nutrients and fiber, vitamins and phytonutrients.

According to studies, a direct relationship between the presence of whole grains in the diet and the process of weight normalization has been scientifically proven. In order for whole grain pasta to bring maximum benefits to the body, it is recommended to eat it with vegetables and leafy greens.

Today there is dozens of types of pasta, many of which are served exclusively with a specific sauce or dish. Quite often in recipes there are unfamiliar names of pasta, which can be safely replaced with an analogue from one category. The bizarre shapes and quality of the product never cease to amaze real gourmets and ordinary connoisseurs of delicious food.

In Italian, the word "pasta" means primarily "dough", but this name also includes various types of small dough products. It is interesting that the Italians say “una pasta d” uomo” about a kind person - compare with the well-known expression “made from a different dough.” By the way, another well-known Italian gastronomic term, “antipasti”, does not at all imply any kind of antagonism towards pasta - these are just starters served “before pasta.” The fact is that, in accordance with Italian culinary etiquette, the first thing is usually not soup, but just pasta.

By readiness, 3 types of pasta can be distinguished:

Dry pasta - pasta made from durum flour and water
- Fresh pasta - pasta made from soft flour and eggs
- Full pasta - pasta seasoned with filling, sauce

According to the shape and size, the paste is divided into:

Long pasta (bukatani, spaghetti, mafalde)
- Short pasta (maceroni, fusilli, penne)
- Small pasta (ditalini, campanelle)
- Figured paste (gemelli, radiator, farfalle)
- Pasta stuffed (cannellon, ravioli)

And now, for clarity and better memorization, we will consider all this in the pictures.

Almost all types of pasta are made from wheat flour with water. Sometimes eggs are also added (in Italian, these types of pasta are called "pasta all'uovo"). There is a colored paste, in which spinach, tomatoes or sepia (cuttlefish ink) were added during cooking; in the latter case, an exotic "black paste" is obtained.

The secrets to making delicious pasta are simple:

1) in no case do not overcook (the cooking time is always indicated on the package - “cottura”). It is better to undercook it slightly, bringing it to the state of "al dente" (literally - "on the tooth"), when it springs a little (especially if you plan to add hot sauce);
2) be sure to use the finished product with some suitable sauce (bolognese, pesto, “quattro formaggi” (“four cheeses”), alfredo, carbonara, etc.), and not with a roast, cutlet or, God forbid, watering ketchup or mayonnaise.

Don't forget: pasta is the body, sauce is the soul! Naturally, the sauce should match the pasta, but there are no special rules. The most general rule is: the shorter and thicker the pasta, the thicker the sauce should be. To this we can add that the corrugated surface of some types of pasta (usually tubular) allows you to better hold the sauce, and small pieces of meat and vegetables are just placed in the holes.

The main thing is to remember that they are prepared quite simply, and the pleasures from them are the sea! And if you are too lazy to spend 15 minutes on the sauce, at least season the pasta with butter and sprinkle with grated parmesan.

Now it's time to talk about the different types of pasta. First of all, we will talk only about the most famous and widespread types, because it is impossible to embrace the immensity - after all, there are several hundred of them! It should also be noted that in some areas of Italy, their names have been preserved, which differ from the generally accepted ones. In addition, almost every type of pasta is found in several variations, depending on the size. You can guess about the size of the products if you pay attention to the last letters of the name: “oni” means more (thicker or longer) than usual; "ini" - thinner or shorter.

Overview of pasta varieties

Long pasta (pasta lunga)
- Spaghetti ("spaghetti")- perhaps the most famous type of pasta, along with pizza, which is a kind of hallmark of Italian cuisine. The name comes from the Italian "spago" - "twine, twine". These are long, rounded in section and thin products about 15-30 cm long. Some like them completely boiled and soft, others like them “al dente”. Among the most famous dishes are Spaghetti Napoli (Naples spaghetti) with tomato sauce, Spaghetti Bolognese (Bolognese spaghetti) with tomato sauce and minced meat, Spaghetti Aglio e Olio - with hot olive oil and garlic lightly fried in it, Spaghetti alla carbonara. Thin spaghetti is called spaghettini and takes an average of two minutes less to cook. Spaghetti (thick spaghetti), on the other hand, takes longer to cook.
- Maccheroni - the same pasta that in Russian gave the name to this entire class of products. Theoretically, their length can be the same as spaghetti, although usually a little shorter, however, the main difference is that the pasta is tubular and hollow inside. For such products, liquid sauces are good, which flow inside and soak the pasta.
- Bucatini ("bucatini", from "bukato" - "leaky") - a spaghetti-like tubular pasta with a small hole in the center that runs along the entire length, a kind of straw. They look like spaghetti was pierced with a needle.
- Vermicelli ("vermicelli") - vermicelli familiar to all of us. In Italian, its name means "worms". As a rule, it is slightly thinner and shorter than spaghetti. Vermicelloni are less common, they are slightly thicker than spaghettini.
- Capellini ("capellini") - long, rounded and very thin (1.2 mm -1.4 mm) vermicelli. Its name comes from the Italian "capellino" - "hair". An even finer version of the capellini bears the poetic name "capelli d'angelo" - "angels' hair". Usually used with light, delicate sauces.
- Fettuccine ("fettuccine", literally "ribbons") - flat and rather thick noodles about a centimeter wide and about 5 mm thick. Previously, it was made by hand, cutting sheets of dough. Many simple sauces based on cream, butter and/or cheese go well with fettuccine. In Italy, they are often served with a sauce of cheese and nuts.
- Tagliatelle ("tagliatelle") - similar to fettuccine, a long, flat, but narrower "tape" pasta. Especially common in the region of Emilia-Romagna with its capital in Bologna. The porous structure of tagliatelle is ideal for thick sauces. They are often served with bolognese sauce and other meat ingredients. A narrower version of tagliatelle is called bavette. Another local type of tagliatelle is pizzoccheri (“pizzoccheri”), which are made not from wheat, but from buckwheat.
- Pappardelle ("pappardelle") - in fact, these are large flat fettuccine with a width of 1.5 to 3 cm. Their name is very eloquent, because it comes from the Italian verb "pappare" - to eat greedily, to devour.
- Linguine (linguini) - "linguine", they are also "linguine" and "linguine", literally - "tongues". This pasta is as narrow and thin as spaghetti, but flat ("flattened") like fettuccine. Most often served with pesto or shellfish (in Italy this dish is called "linguine alle vongole").

Short pasta (pasta corta)
- Penne ("penne") - a popular cylindrical pasta in the form of tubes with a diameter of up to 10 mm and a length of up to 40 mm, with oblique cuts along the edges. The name comes from the Italian "penna" - "pen". Typically, penne is cooked to al dente and then served with sauces (such as pesto). Penne is also often added to salads and casseroles. A penne-like, small, smooth tubular pasta without an oblique cut is called ziti (“ziti”).
- Rigatoni ("rigatoni", from "rigato" - threaded, corrugated) - a wide tubular pasta with fairly thick walls and large holes that easily fit pieces of meat and vegetables. Thanks to the “grooves” on the surface, rigatoni and penne hold any sauce well. In Italy, "Rigatoni alla Fiorentina" with Florentine meat sauce is popular. Like penne, rigatoni is great for baked dishes.
- Fusilli ("fusilli") - curly pasta about 4 cm long in the form of a screw or spiral. It is often green (with the addition of spinach) and red (with the addition of tomatoes). Larger fusilli with a more twisted spiral are called "rotini". The spiral allows fusilli and rotini to better hold many types of sauces, it is easier to pick up pieces of meat or fish with them.
- Farfalle ("farfalle") - from the Italian "butterfly". They appeared in the 16th century in Lombardy and Emilia-Romagna and are more like a bow tie or a bow. There are also colored ones - with spinach or tomatoes. Most often they are served with bright vegetable sauces based on tomatoes. The larger variant of farfalle is known as "farfallone".
- Campanelle ("campanelle") - figured paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat). Sometimes they are called "gigli" ("lilies").
- Conchiglie (“conchigli”) are shells familiar to all of us. Thanks to their shape, they also hold the sauce perfectly. Large conchiglias ("conchiglioni") are usually filled with stuffing.
- Gemelli ("jemelli", literally "twins") - thin products twisted into a spiral, in appearance similar to two bundles twisted together.
- Lanterne (“lanterne”) - products that are shaped like old oil lamps.
- Orecchiette ("orecchiette", "ears") - small dome-shaped products resembling small ears. They are often seasoned with all sorts of soups.

Rotelle ("rotelle", "wheels", they are also "ruote") - pasta in the form of wheels with spokes. Great for meat, fish and vegetable sauces, as hard pieces "cling" to the spokes.
- Anellini ("anellini") - miniature rings that are usually added to soups and salads.
- Cavatappi ("cavatappi") - spiral curls, shaped like a corkscrew. In fact, the word itself means "corkscrew". These curls are suitable for any sauce.
In addition to the above varieties of short pasta, there is also a very small pasta (“pastina”) in the form of beads (“acini di pepe”, “pepper grains”) or stars (“stelline”), which is put in soups or salads, “alphabetic” pasta for small children, etc. Let's not forget about gnocchi ("gnocchi") - traditional Italian potato dumplings. They are usually served with tomato sauce, melted butter and cheese. It's cheap and very satisfying food. In Tuscany, the so-called strozzapreti ("priest stranglers") are popular - gnocchi with spinach and ricotta.

Filled pasta
Some well-known types of pasta are not used on their own, but as a kind of dough for stuffing. This type of pasta is called pasta piena.
- Lasagne or lasagna ("lasagne") - a special flat pasta. Quite large thin and flat plates are used to prepare the "multi-story" dish of the same name in a variety of ways. Bechamel sauce, meat filling and parmesan cheese are widely used. Unlike most other varieties of pasta, lasagne is cooked in the oven (so-called pasta al forno).
A variant of lasagna is Lasagne verde ("green lasagna"), made from dough with spinach. A narrower version of lasagna is called "lasagnette".
- Ravioli ("ravioli") - a kind of small Italian dumplings with a variety of fillings (meat, fish, cheese, vegetable and even chocolate) between two layers of thin dough. These "envelopes" are square, rectangular, round or crescent-shaped ("mezzalune"). A circle or square of dough with filling is folded in half, and the ends are fastened together. The ravioli are then boiled in salted water. Semi-circular ravioli made of thin dough (usually stuffed with meat) in Piedmont are often called agnolotti ("agnolotti", "priests' hats"). Ravioli and agnolotti are usually served with simple sauces based on tomatoes and basil, so that the sauce does not interrupt the taste and aroma of the filling. Their main difference from the dumplings we are used to is that raw ingredients are practically not used as fillings.
- Tortellini ("tortellini") - small rings with filling (meat, ricotta cheese, vegetables - for example, spinach). They are served with cream sauce, as well as in broth.
- Cannelloni ("cannelloni", "large tubes") are a kind of stuffed pancakes. Rectangular plates of pasta are rolled into tubes along with filling - ricotta cheese, spinach or various types of meat. The cannelloni are then drizzled with a sauce—usually tomato or bechamel—and baked. Sometimes they are also called "manicotti" ("sleeves").
- Cappelletti (“cappelleti”) - pasta in the form of small caps or hats, inside of which there may be a filling.

That's probably all about pasta.