What is called paste. How is pasta different from pasta? What pasta to try in Italy

It is the Italians who are deservedly considered all over the world as the "Main Pasta Makers of All Times and Peoples". The Italian encyclopedia of pasta "Atlante Delle Paste Alimentari Italiane" describes over a hundred different varieties of pasta, and Italians never tire of repeating that "pasta is the architecture of taste." The word "Pasta" is translated from Latin as "dough". This is what many flour products of Italian cuisine are called, except, perhaps, pizza

A resident of Barnaul turned to us with a question: “A friend told me that it is forbidden to cook naval pasta in cafes and restaurants. The fact is interesting, but she could not explain why they were banned. The husband says that they were excluded from the catering menu due to frequent cases of poisoning. Is pasta in the Navy, cooked in a cafe, really so harmful? If so, do all Barnaul establishments care about the health of their customers?”

Food, naval pasta.

We managed to find out that, according to sanitary and epidemiological requirements, public catering organizations according to SanPiN are forbidden to cook pasta in a fleet way (paragraph 8.24)

According to experts in response to an official request, the dish was assigned to the department of prohibited because of its danger.

Natalya Nazarova,
Acting Head of the Department of Rospotrebnadzor for the Altai Territory:

The specified dish is classified as a section of epidemiologically hazardous products, the use of which, in case of violation of sanitary standards and cooking technology, can lead to the occurrence of acute infectious and non-infectious gastroenteritis, food poisoning as a result of ingestion and rapid reproduction, and the product of opportunistic and pathogenic microflora, including bacteria groups coli, salmonella and others.

In 2014, 204 catering inspections were carried out in Barnaul, but no cases of cooking a harmful dish were recorded.

If, nevertheless, experts discover dishes, according to the law, offenders face:

• up to 1500 rubles for citizens;
• from 5 to 10 thousand rubles the share of officials and individual entrepreneurs;
• from 30 to 50 thousand for legal entities and an administrative suspension of activities for 90 days.

This applies to catering establishments. At home, no one forbids cooking a simple dish.

By the way, according to wiki, the dish has served as food for sailors and travelers since the Middle Ages, and all because the ingredients are very nutritious and easy to transport. In Russia, the dish became known at the beginning of the 18th century from the Italians. Minced meat was made from meat and fried with tomato paste, the resulting mixture was mixed with pasta.

Naval pasta gained its main popularity already during the Patriotic War. In the infantry, canned stew was used instead of minced meat, which is why the dish is often called "stew noodles". In the submarine fleet, the same dish was called "pasta with garbage."

In Soviet times, naval-style pasta was even produced in the form of canned food.

Why naval pasta is banned in schools. The ban on naval pasta explained in the Committee for the Protection of Consumer Rights

The ban on naval pasta was explained in the Committee for the Protection of Consumer Rights of the Ministry of National Economy of the Republic of Kazakhstan, Tengrinews.kz reports with reference to the agency's website.

According to the committee, according to N.A. Gorbatovskaya, professor of the department "Technology of food products, processing industries and biotechnology" of Taraz state university named after M.Kh. Dulati, the norms of sanitary rules governing the preparation of naval pasta and scrambled eggs are scientifically substantiated.

"In order to prevent pasta from sticking together, when cooking pasta in a naval way, cold running water or water from untreated containers in rural areas where there is no centralized water supply, which may contain opportunistic microflora, is used. In accordance with the comments of Professor Gorbatovskaya, if the cooking technology and deadlines are not observed storage, this "simple" at first glance dish is a favorable environment for rebirth conditionally pathogenic microflora into pathogenic, with a high risk of food poisoning among visitors to public catering facilities," the Committee for the Protection of Consumer Rights said.

According to the conclusions of Professor Gorbatovskaya, the thickness of the layer of the mixture in the preparation of an omelet is regulated in order to obtain an effective heat treatment to destroy pathogenic microflora, in particular Salmonella contained in eggs. "With a greater thickness (more than 2.5-3 centimeters), it is technologically impossible to achieve uniform frying of the entire omelette layer. The lower and upper layers of the omelette will burn, and the middle layer will remain undercooked, which is also a risk of salmonellosis," the Committee on consumer protection.

"Based on the competent opinion of a scientist, given that the activities of the sanitary and epidemiological surveillance bodies are aimed at preventing mass food poisoning, the existence of a ban on the preparation of naval pasta in kindergartens, schools and canteens, as well as the regulation of certain issues of cooking are scientifically sound and necessary to ensure the sanitary and epidemiological well-being of the population," the ministry said.

Recall that the ban on macaroni in a naval way outraged Kazakh entrepreneurs. This was stated by representatives of the National Chamber of Entrepreneurs "Atameken".

Why are they called macaroni? Why is pasta called pasta?

Recently, pasta is often called pasta, although in our understanding, pasta has a completely different meaning. There is confusion. Therefore, I would like to find out: is there any difference between pasta and “paste”, meaning the same dough products in the new fashion? M. Sidorova, Kharkiv

“This question is included in the Top 5 from those who set as their goal to understand the nuances of cooking,” says the famous Kyiv restaurateur Nikolay Tishchenko. - But, no matter how much someone would like to inflate an elephant out of a fly, you will not find pitfalls here. In the classical culinary school, it is generally accepted that the concept of "pasta" includes all types and varieties, including "pasta". The fashion for pasta came to our country with the popularization of Italian cuisine, where pasta made from durum wheat is usually called this word. In fact, I think you will not be mistaken if you put an equal sign between these two concepts.

Italians, manufacturers of all kinds of pasta, explain on their websites the origin of the word "pasta". It happens to replace the word "dough", which is a thick paste-like mixture.

Naval pasta, as they cook in the navy. Naval pasta with meat, a simple recipe, a classic step by step

Naval pasta is a dish familiar to every family in Russia. This is a simple and very tasty dish. I myself served in the Navy and I can say with confidence that this dish is the most beloved by sailors. One drawback of this dish is that it is very satisfying and after eating it often pulls you to sleep, which makes it difficult to defend the watch - this is a joke!
No one can say for sure how and when this dish and this name appeared. For the first time, "Navy pasta" is mentioned in the book "Cooking" in 1955. But I know that a similar dish was cooked before, only instead of pasta there was homemade noodles, and the cooking technology, maybe a little different. As for the etymology of the prefix "naval", I have no doubt that the name came from the fleet and only then was fixed - first in the ground forces, and then in civilian cuisine.
The fleet has always been supplied and provided with products better than other military branches and formations, and it is quite possible that exotic macaroni appeared in the fleet in the early 40s, and maybe even earlier. And my reasoning is not from the bay, but based on the fact that I want to offer you a naval pasta recipe that the midshipman prepared for us, and he brought it from the Baltic fleet, where many knew this recipe since World War II.

Naval pasta is a classic dish of Soviet home cooking. The recipe for this dish appeared around the 50s of the XX century, and since then it has become one of the favorites in the USSR. Simple, inexpensive, satisfying, what else is needed for popularity? Oh yes, the taste! Naval pasta - very tasty dish when you cook it their good meat and proper pasta.

INGREDIENTS

• pasta - 300 g
• ground beef - 600 g
• tomato paste - 2 tbsp. l.
• vegetable oil - 2 tbsp. l.
• onion - 1 pc.
• crushed garlic - 2 cloves
• salt - to taste

STEP-BY-STEP COOKING RECIPE

Boil pasta according to package instructions.

Finely chop the onion, crush the garlic. Heat oil in a frying pan and fry vegetables for 5 minutes. Put the minced meat and cook for 10-12 minutes, breaking up the lumps with a spatula.

Add tomato paste, stir and heat through, 2 minutes. Pour 0.5 cups of hot water, salt and pepper to taste, simmer for 5 minutes. Drain pasta in a colander and transfer to a frying pan with minced meat, cook everything together for 5 minutes. Before serving, you can sprinkle with grated cheese and fresh herbs.

There are about a dozen naval pasta recipes - with minced chicken, with tomato sauce, with stew. But pasta mixed with fried ground beef remains a classic. The classics are laconic, but this particular taste is still adored by Russians.

In general, most often fresh carrots are also included in the recipe for this second course, but my family asks me to cook without it. I do not use vegetable oil for frying - the fat from the stew is quite enough.

By the way, you can take navy stew for pasta not only pork, but also beef - this is a matter of taste. Braised pork is more tender and soft, while beef is more stringy and tough.

Yes, I almost forgot: do you know how to choose a quality stew? We (in Belarus) have a special GOST for this product. In particular, for stewed pork (never take it with names, such as pork stew in a hunter's way, in a special way, and the like), GOST 697-84 is established. Such a stew should contain ONLY 5 INGREDIENTS: pork, onion, salt, bay leaf, black pepper. Everything! No water, let alone other additives.

Regarding stewed beef: GOST 5284-84 and a set of ingredients, only beef instead of pork. It is clear that the price of such stew is somewhat higher than similar canned meat, but you pay for MEAT.

Naval pasta is a very famous, simple and quick dish to prepare. There are two highlights in my navy pasta recipe, the first is the addition of vegetables, which gives the usual dish a new taste, aroma and vitamins.

The second highlight is that I boil the pasta until half cooked and they reach readiness in the sauce, which was formed when stewing vegetables and minced meat, soaking in it. It turns out very tasty!

Probably, this technology is known to many, but in our family it was invented by my husband. I used to just make vegetable sauce and pour pasta over it. Somehow, as an experiment, we prepared both options and the husband’s version, in which the pasta is cooked in sauce, turned out to be tastier. The main thing is not to spare vegetables, especially tomatoes)))

Naval pasta recipe with minced meat

I love vegetables, so I take a lot of them, you can do it to your taste.

• durum wheat pasta - 500 grams;
• onion - 2-3 medium heads;
• carrot - 1 large root vegetable;
• sweet pepper - 2-3 pieces;
• tomatoes - 2 large or 3-4 medium;
• minced meat mixed (beef and pork) - 0.5-0.7 kg;
• garlic - 2-3 cloves;
• salt, ground pepper - to taste;
• vegetable oil.

Naval pasta recipe

Let's start cooking pasta in naval style with vegetables. It is better to cook either in a cauldron or in a deep and large frying pan.

1. First of all, we clean the onion and cut it into half rings or quarters of rings. In a cauldron, heat the vegetable oil and spread the onion. Lightly fry it.
2. At this time, we clean and grate the carrots on a coarse grater and add the stew to the onion. Vegetables should not be strongly stewed, only slightly so that they become slightly soft.
3. Next, add minced meat to the cauldron, knead it and close the lid of the cauldron. Fry for 7-10 minutes, stirring several times. During this time, the minced meat will reach half-cookedness and juice from vegetables and minced meat will appear.
4. My sweet pepper, remove the seeds, cut into large enough and send to the pan.
5. Immediately add chopped tomatoes. It is better to remove the skin from them. To do this, we make a cross-shaped incision on the tomatoes, pour them with boiling water for 1 minute, then pour cold water over them. Stew all vegetables and minced meat over medium heat under a lid to get the maximum amount of sauce.
6. 10 minutes after laying the tomatoes, add chopped garlic, salt, spices and cook for another 3-4 minutes.
7. At the same time, boil pasta until half cooked. Cooking time is indicated on each pack, and so, we cook them exactly half the recommended time. Pasta is desirable to take from durum wheat. Water should be taken at least 1 liter per 100 grams of pasta. Bring the water to a boil, be sure to salt before laying the pasta. I like to add literally 1 tablespoon to boiled pasta vegetable oil You can also add spices and herbs.
8. After boiling the pasta until half cooked, we throw them into a colander, after leaving a little liquid in case the minced meat and vegetable sauce is not enough.
9. We shift the pasta into a cauldron, mix with vegetables, if necessary, add a little liquid. Important! The pasta should not float like it does when boiled in water, the sauce should almost cover it. Cover the cauldron with a lid and cook for the remaining time indicated on the package of pasta.

Delicious and healthy pasta in navy style is ready! It can be served at the table, optionally sprinkled with grated cheese and herbs. Enjoy your meal!

It's so easy and simple to change a familiar dish by enriching it with vitamins! In winter, instead of fresh but rubbery tomatoes, it is better to use canned tomatoes in their own juice. I love tomatoes, I add them to almost all dishes, so in the fall I freeze at least 20 kg of tomatoes, of course you can’t add them to a salad, but it’s very good in cooking)))

Pasta is one of the main ones. Pasta can be served on its own with just a drizzle of olive oil. Or decorate with juicy sauce. And you can add pasta to casseroles, soups or salads. There are so many options for preparing dishes from it.

In Russian, pasta is usually called macaroni. But pasta is just one of nearly a hundred types of pasta that became popular in Russia during the Soviet Union. In fact, there are many different varieties and types of pasta. And each form of pasta is designed for specific recipes and dishes.Therefore, the right form is of great importance for the final taste in the type of dish. With such a huge variety of types of pasta, it is very difficult to decide which form to use when preparing a particular dish.We have written a detailed guide to walk you through the important basics. Now you can find the perfect shape, size and texture that is exactly right for your dish.

Italian names for pasta are always plural. If names end with suffixes-ini, -elli, -illi, -etti, -ine, -elle, it meansreduced version. If names end with suffixes -oni or -one, on the contrary, mean a larger, enlarged size. Other suffixes may also occur, such as − otti(pretty big) and - acci(rough, poorly made).

Some varieties of pasta belong only to certain regions of Italy and are widely not known. Some types or forms may have different names in different languages. Manufacturers and chefs are constantly in search and come up with more and more new forms of pasta. And we present the most complete overview of the types of Italian pasta. But before. Before we start going through the types of pasta, it's important to understand some of the basic terms and conventions you'll come across in the text.

Glossary of terms:

Al dente- translated from Italian means "by the tooth." This term refers to a fully cooked pasta that is still slightly firm, giving it an attractive texture.

Alfredo (Alfredo)- white sauce with cream, butter, parmesan and black pepper.

Asiago A popular Italian hard cheese, usually grated, added to sauces or used as a garnish.

Arrabbiata (Arrabbiata)- a spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, red hot peppers and olive oil.

Bolognese A pasta sauce originating in the Bologna region of Italy. Traditionally, it contains minced meat, onions, celery, carrots, and tomato paste.

Durum- durum wheat high content protein and gluten. It also has a low moisture content and a long shelf life.

Carbonara (Carbonara)- white sauce for pork pasta with cream.

Marinara- a spicy sauce for pasta, which is prepared on the basis of tomatoes, garlic, onions, herbs and olive oil.

Pomodoro (Pomodoro)- tomato sauce without meat.

Rigate- translated from Italian means "with ribs." This type of pasta has a ribbed texture, so sauces, seasonings, meats and vegetables will cling to sauces, seasonings, meats and vegetables when lifted from a plate.

Semolina (Semolina)- wholemeal flour, which is used to make dry pasta. It is made from durum wheat with a high protein content.

Sofritto (Soffritto)- a culinary term that means "fried". As a rule, vegetables are lightly fried in oil before they are added to the sauce for further stewing.

Dry pasta- pasta made from durum wheat flour and water. These ingredients are mixed into a dough and then pushed through molds and cut into various types of pasta. After the dough is formed, it goes through a drying process. Because dry pasta contains no moisture, it has a longer shelf life than fresh pasta and can be stored for up to two years. Dry pasta can be made al dente. This makes this type of pasta most suitable for soups, stews and dishes with rich sauces.

Fresh pasta It is usually made from white flour and eggs. This type of pasta is usually made at home. For example, noodles. Since fresh pasta is softer than dry pasta, it is best served with delicate sauces, olive oil or cream cheese. In this case, the soft texture will be harmoniously complemented by these light ingredients.

How to cook pasta the right way.

1. Pasta is always cooked last. When preparing a pasta-based dish, it is important to prepare all other ingredients in the recipe first, including the sauce, vegetables, seafood, and meat. Pasta is best served as soon as it is ready.
2. How much water do you need to make pasta? For every 500 g of pasta, use 5 liters of water. In order for the pasta not to stick together during cooking, it is very important to use enough water. The optimal ratio is easy to calculate, given the proportion above.
3. How much salt to add when making pasta? For every 500 g of pasta, it is optimal to add 1 tbsp. a spoonful of sea salt. Salt must be put into boiling water before the pasta is put in.
4. When to add olive oil to keep the pasta from sticking together? In order to prevent the pasta from sticking together after draining the water, you need to add olive oil to boiling water before putting the pasta. Olive oil is added at the rate of 1 tbsp. spoon for 500 gr of pasta.
5. How to mix pasta? The pasta is placed in boiling water after adding salt and olive oil. During cooking, you need to periodically stir the pasta with a wooden spoon to prevent sticking.
6. How long to cook pasta? If you want al dente pasta, you need to turn off the heat 1 minute before the minimum cooking time indicated on the package. In order not to overcook the pasta, it is most convenient to set the timer for the right time. The readiness of the pasta can be checked by trying one thing. It should literally crunch a little on the teeth.
7. How to drain water? As soon as the pasta is ready, you need to immediately turn off the heat and immediately drain the water. The easiest way to drain the water is with a colander. After the water is drained, the pasta can be doused with ice water to stop it from further cooking. This is true in cases where the pasta goes further to the preparation of salads.
8. How to season pasta? If you are cooking pasta with sauce, then after draining the water, immediately add the pasta to the pan with the prepared sauce or stew, mix and hold on fire for literally 1 minute. Then arrange on portioned plates, if necessary, drizzle with olive oil and sprinkle with grated cheese.
9. What is the right way to eat spaghetti? Spaghetti and other long products like tagliatelle or fettuccine are considered quite complex dishes. Contrary to popular belief, eat them always with a fork. Italian etiquette allows the use of a spaghetti spoon for children or foreigners. Therefore, it is better to put the spoon aside and learn how to eat Italian spaghetti with just a fork. To do this, you need to grab two or three strips of spaghetti and, holding the fork at an angle, gently wind the spaghetti so that the ends do not stick out or hang down. Only after that you need to put the fork in your mouth.

Types of pasta:

Anelli

Description: Small thin rings originating in Sicily. Strong popularity came to them after the American company Chef Boyardee released a product called Spaghetti-O (Spaghetti-O's).

Time for preparing:

Dishes: Most often used in soups and salads.

Anellini

Description: Very small thin rings, a smaller version of anelli (about a quarter of their size). Also from Sicily.

Time for preparing:

Dishes: Commonly used in soups, salads and in combination with meat stews.

Agnolotti (Agnolotti)

Description: Pasta stuffed with meat or vegetables, originally from the Piedmont region of Italy.

Time for preparing:

Dishes:

Acini di pepe

Description: The name means "peppercorns" in Italian. Acini di pepe looks like couscous but is actually a type of pasta that looks like tiny grains. Some people call them pastina (pastina), which means "tiny dough."

Time for preparing: 4-9 minutes.

Dishes: Cold salads and soups. Preferred ingredient for Italian Wedding soup.

Bavette (Bavette)

Description: long pasta with flatter, slightly convex cross-section, originally from Genoa.

Time for preparing: 8-11 minutes

Dishes: P served with traditional pesto sauces or with vegetables.

Bigoli

Description: A long, thick, tubular paste that is produced by extrusion. Usually made from buckwheat or whole grain wheat flour. Originally from Venice.

Time for preparing:

Dishes:Usually served with various thick or meat sauces, one of the most popular is duck stew.

Busyate

Description: A type of pasta that can only be found in Trapani, a province in Western Sicily. Buziate is made from durum wheat flour and water, like most fresh pasta in southern Italy. The name comes from the word "busa", meaning a thin stick made from a plant that grows on dry, sandy soil. In the manufacture of buzatti, this special stick is used. Although these days, many more often use a special metal wire or knitting needle.

Dry buzate is also available on the market, but most families in Sicily prefer to use fresh, self-cooked ones.

Time for preparing:

Dishes: Best paired with Trapanese sauces. These are fish sauces that are very popular on the seafood-rich island of Sicily.

Bucatini (Bucatini)

Description: B A thicker version of the famous spaghetti, but with a hole in the center. In fact, the name of this pasta comes from the Italian word "buco", which means "hole". Bucatini originated in Italy in the regions of Naples, Liguria and Lazio.

Time for preparing: 8-10 minutes

Dishes: Served with dishes such as pancetta (pancetta), guanciale (guanciale), as well as cheese, eggs, anchovies, sardines or butter sauce.

Vermicelli

Description: The name vermicelli comes from the Italian word for "little worm". Vermicelli is similar in shape to very short spaghetti, but vermicelli can be slightly thicker or thinner depending on where it is made.

Time for preparing:

Dishes: Vermicelli is usually served with various sauces, both thick and light.

Garganelli

Description: Pasta made from flat, square pieces of dough rolled into tubes. Garganelli has its roots in the Romagna region of Italy and is known for its characteristic furrows on the surface of the piece.

Time for preparing:

Dishes: Usually served with prosciutto and peas, namely as part of a dish that contains onions, peas and salted ham.

Ditali

Description: Short cut tubes, 0.95 cm long. Native to Sicily. The name means "thimble" in Italian.

Time for preparing:

Dishes: Usually used in soups and salads.

Ditalini

Description: Short cut tubes, smaller than ditals. Originally from Naples, the name translates from Italian as "little thimbles". They are also called "short pasta" for their small size.

Time for preparing:

Dishes:Usually served with ricotta or broccoli, also great for soups.

Cavatappi (Cavatappi)

Description: Hollow inside, twisted in the form of a corkscrew, about 2.5 cm in length. The name is translated from Italian - corkscrew. Ribbed patterns are usually applied to the surface.

Time for preparing:

Dishes: Usually served with tomato-based sauces and often paired with cheeses such as provolone, mozzarella, or parmesan.

Cavatelli (Cavatelli)

Description: The name cavatelli comes from the Italian verb cavare, which means "to hollow out or cut out". This is exactly what this pasta looks like, like a hollowed out shell that looks like a hot dog bun. It is considered one of the most delicious types of pasta, originally from southern Italy.

Time for preparing:

Dishes: Served most often in combination with ricotta cheese and tomato sauce.

Caserecce (Caserecce)

Description: Pasta rolled in the shape of the letter S. Originally from Sicily, however, the popularity of this pasta quickly spread to other regions of central and southern Italy.

Time for preparing:

Dishes: Served with eggplant, ricotta and seafood.

Calamarata (Calamarata)

Description: Pasta in the form of thick rings, originally from Naples. They are often confused with squid rings due to their external similarity. Calamarata belongs to the Paccheri type of pasta due to its tubular shape.

Time for preparing:

Dishes: Pairs well with thick creamy sauces.

Cannelloni

Description: Pasta in the form of thick pipes, about 8-10 cm long. They were first invented in Naples by the famous chef Nicola Federico.

Time for preparing:

Dishes: Cannelloni are usually filled with cheese, meat, vegetable or fish fillings.

Canule

Description: Long thin products twisted in the form of a corkscrew. They have a long history and traditions of cooking.

Time for preparing:

Dishes: Ideal for both light and thick sauces.

Capelli - Angel hair (Capelli d'angelo / Angel hair)

Description: Thin long pasta, similar to spaghetti. However, unlike spaghetti, capelli are usually very thin, ranging from 0.78 to 0.89 mm in diameter. They are usually sold rolled up into coils that look like a bird's nest. This is one of the classic forms of pasta that has been popular since the 14th century.

Time for preparing: 2-4 minutes.

Dishes: It is used to prepare soups and seafood dishes, as well as accompanied by light sauces (seafood, olive oil, butter, light cream or tomato sauces).

Capellini

Description: Capellini are very similar to capelli (angel hair), but slightly thicker. Their diameter is usually from 0.88 to 0.91 mm in diameter. Capellini are very often mistaken for angel hair. However, despite the similarities, they are actually considered different types of pasta.

Time for preparing: 2-6 minutes.

Dishes: For making soups or with light sauces.

Cappelletti

Description: They are pasta stuffed with meat, similar to dumplings. They come from the ancient city of Modena. The name means "little hat" in Italian, and their shape definitely resembles hats.

Time for preparing:

Dishes: Served with chicken or kaplan broth.

Capricci

Description: A type of pasta that has perhaps one of the most bizarre shapes on the list. Capricci originate from Apulia, a region in Italy, and are irregular in shape, reminiscent of ocean coral.

Time for preparing:

Dishes: Capricci are served with thick or light sauces.

Quadrettini (Quadrettini)

Description: Small flat pieces of dough that are square or triangular in shape. Originally from the Italian region of Emilia-Romagna.

Time for preparing:

Dishes: Commonly used in light soups and broths.

Conchiglie - Shells (Conchiglie)

Description: Small shell-shaped products, originally from Italy, are one of the most popular forms of pasta due to their ability to hold sauces perfectly due to their shape.

Time for preparing: 10-12 minutes

Dishes: Soups, casseroles, and also accompanied by sauces.

Croxetti

Description: They have a shape imitating a medallion, with a pattern embossed manually or by machine. Croxetti originated in the Liguria region of northern Italy.

Time for preparing:

Dishes: Usually served with simple sauces such as meat, mushrooms, pesto, fish or light cream.

Kyocholle - Snails (Chiocciole)

Description: Small in size, hollow inside, kyo cholle resemble the well-known pasta, but have a more rounded shape and a distinct ribbed pattern. Thanks to the rounded shape, they really resemble snails. Hence the name. In Italian, kyocholle means snail. In Russian, we know them precisely under the name "snails".

Time for preparing:

Dishes: They are ideal for making soups, and they are also served with light or thick sauces.

Lasagna

Description: Long, flat, rectangular sheets of dough with wavy edges. Lasagna originated in Naples and has now gained worldwide fame. Lasagna, by the way, is known as the favorite dish of Garfield the cat.

Time for preparing:

Dishes:Lasagna is eaten as a dish made with layers of lasagna interspersed with various sauces, cheeses, and other ingredients.

Linguine

Description: Long, thin, elliptical, ribbon-like paste. It originated in Liguria and the Genoese regions of Italy.

Time for preparing: 10-12 minutes

Dishes:Usually cooked in combination with seafood and shellfish, pesto, and a variety of red sauces such as arrabbiata or marinara.

Lumake - Snails (Lumache)

Description: Small products in the form of a snail, with a ribbed surface. Lumaces have one crimped end to better hold the sauce. Their production is rooted in Sicily.

Time for preparing:

Dishes:Usually served with the thickest and coarsest sauces.

Macaroni

Description: Pasta has a slightly curved tubular shape with a smooth surface. This makes them almost universal. Pasta is perhaps one of the most popular types of pasta in the world. They originated in northern and central Italy.

Time for preparing: 6-8 minutes

Dishes:Commonly used in casseroles, soups, and also served with cheese or vegetable sauces.

Mafalda (Mafalda)

Description: Mafalda - thin long flat ribbons with wavy or corrugated edges. It is believed that they originated in the Molise region of Italy and got their name in honor of Princess Mafalda of Savoy. Therefore, the alternative name for this form of pasta is Reginette ( reginette), which in Italian means"little Queen".

Time for preparing:

Dishes:Usually served with Italian sausage or ricotta cheese.

Mezze penne

Description: Mezze penne is slightly shorter and narrower than regular penne, but has the same furrows on the surface. The name translates from Italian as "half penne". Mezze penne is popular in northern Italy, especially in the Campagna region.

Time for preparing:

Dishes:They are traditionally paired with tomato sauce or the spicier arrabbiata sauce.

Mezzelune (Mezzelune)

Description: Semicircular pasta with filling inside. The name comes from the Italian word mezzelune, which translates as "crescents". Mezzelune originated in Tyrol. The filling is usually Bitto cheese with eggs, milk and white pepper.

Time for preparing:

Dishes:Mezzeluni is usually served with porcini mushrooms, white wine and sweet butter.

Gnocchi (Gnocchi di patate)

Description: A type of dumpling that is cut into small pieces the size of a small cork. Their origin dates back to the times of the Roman Empire, but gnocchi gained particular popularity already in Italy.

Time for preparing:

Dishes: They are usually made from potatoes with spinach, ricotta, eggs or cheese.

Gnocchetti sardi

Description: Pastes of a small compact form, resembling small shells from molluscs. Homeland gnochetti - Sardinia.

Time for preparing:

Dishes: Usually served with meat and cheese sauces.

Orecchiette

Description: Orecchiette is a small ear-shaped pasta. Native to the Puglia region of Italy.

Time for preparing: 11-12 minutes

Dishes:Usually served with rapini or broccoli, as well as with tomato or meat sauce.

Orzo (Orzo)

Description: The name orzo literally translates from Italian as barley, and because of this, many people mistake this paste for a grain. In the form of orzo resembling large grains of rice. This is probably why this pasta has another name - risoni, which means "big rice".

Time for preparing:

Dishes:Often used in salads, soups and casseroles. One of the most popular Italian dishes in which to find orzo is minestrone soup.

Packeri (Paccheri)

Description: Packeri are shaped like pieces of cut garden hose. A very popular type of pasta, originated in the regions of Calabria and Campania.

Time for preparing:

Dishes: Packeri is often added to soups, lasagna, or dishes with thick garlic sauces.

Pappardelle

Description:Pappardelle are flat wide ribbons that are cut wider than fettuccine. Come from from the central-south region of Tuscany in Italy.

Time for preparing:

Dishes:Great for a variety of sauces, from meats to shellfish and vegetables.

Passatelli

Description:Passatelli is a thin pasta that looks like rice noodles, only slightly thicker. They are made from eggs, bread crumbs and grated Parmesan cheese.Native to the Emilia-Romagna region in Italy.

Time for preparing:

Dishes:They are usually boiled in chicken broth.

Pastina

Description: This is the name of very small pasta, which can be of any shape. Literally, this Italian word translates as "tiny dough" or "small pasta." Pastinis are made from wheat, typically 0.8 cm or less in size. Some of the most common pastini shapes are tiny stars, shells, tubes, and pasta. Acini di Pepe is also referred to as pastini.

Time for preparing:

Dishes:Like orzo, pastini is most commonly used in soups and salads.

Penne (Penne)

Description: Penne is a small cylindrical shape and is one of the 10 most popular types of pasta. First came from Sicily.

Time for preparing: 10-12 minutes

Dishes: Good combination for penne spinach and ricotta, they are also served in various sauces based on tomatoes or cream.

Pichi

Description: Made by hand, pici look like thick spaghetti. Originally from the province of Siena in Italy.

Time for preparing:

Dishes:They are usually eaten with stew, garlic-tomato sauce, porcini mushrooms and a variety of meat dishes (for example, wild boar, duck, hare, etc.)

Pipe (Pipe)

Description: Hollow pasta from north-central Italy, curved like a snail shell but with a flattened opening at one end.

Time for preparing:

Dishes:Pipe goes well with stew, vegetable or cream sauce.

Pizzoccheri

Description: Flat, short strips made from a mixture of buckwheat and whole wheat flour (usually in a ratio of 80:20). Pizzoccheri owes its origin to the region of Lombardy in northern Italy. One of the unique types, not similar to other types of pasta.

Time for preparing:

Dishes: Usually pizzoccheri is prepared with herbs, potatoes and cheese.

Ravioli

Description:Ravioli are square-shaped pastry with ribbed edges, filled with fillings, usually meat, cheese, and vegetables.The origin of this very popular pasta is not fully known. But it is believed that the region of Lombardy had a great influence in the distribution of ravioli.

Time for preparing:

Dishes:

Rigatoni

Description: Large tubular paste with longitudinal grooves that run along the entire length. They're a little bigger than penne

Time for preparing: 11-13 minutes

Dishes:Usually served with meat stews or paired with a variety of light or thick sauces. Also, rigatoni can often be found in casseroles.

Rotelle

Description: Pasta in the form of wheels from a van, for this similarity with wheels they got their second name - Wagon wheel s . Originally originated in northern Italy.

Time for preparing:

Dishes: Usually served with tomato or cream sauces.

Rotini

Description: Pasta in the form of short pieces wrapped in spirals in order to better hold the sauces.

Time for preparing: 10-12 minutes

Dishes: Usually served with meat, tomato or cream sauces.

Sanye torte (Sagne torte)

Description: A spiral long pasta that originated in the Apulia region of Italy.

Time for preparing:

Dishes:Served with various mixed meat sauces.

Sedani

Description: If you cut off the beveled edges of the penne, you get sedans. Although their origin is not exactly known, it is reasonable to assume that they originated as an offshoot of the penne invented by the Sicilians.

Time for preparing:

Dishes:Sedani are usually served with tomato sauce, but also simply with butter and cheese.

Spaghetti

Description:Spaghetti is a very long, thin, rounded noodle.Perhaps one of the most commonly used types of pasta in the world.

Time for preparing: 8-11 minutes

Dishes:Served with a variety of sauces, meats and vegetables, includingmeatballs, mushrooms andmarinara sauce. But one of the most famous spaghetti dishes is spaghetti carbonara.

Spaghetti chitarra (Spaghetti chitarra)

Description: A special type of pasta that is shaped like spaghetti but with a flatter cross section. And this type is special due to the fact that they are produced using an instrument called a guitar. The instrument is a wooden frame with strings stretched parallel to each other, with which the dough is cut. The instrument was invented in 1890 in the province of Chieti, Abruzzo region in Italy. It is a fresh pasta made from semolina, eggs and salt. They have a porous texture, thanks to which they hold sauces well.

Time for preparing:

Dishes: They are usually cooked with lamb stew. In special areas of Abruzzi, a traditional condiment is tomato sauce with veal meatballs (pallottelle).

Spaghettini

Description: A smaller, thinner version of spaghetti. Spaghettini is somewhere between spaghetti and vermicelli.

Time for preparing: 5-7 minutes

Dishes: P Served with tomato-based sauces or olive oil.

Stellini (Stellini)

Description: Pasta in the form of tiny stars. The exact region of origin of stellini is a rather controversial topic, but suffice it to say that they have roots in Italy.

Time for preparing:

Dishes: Preferably used in soups.

Strozzapreti (Strozzapreti)

Description: Fresh, handmade pasta that looks like a cavatelli in its shape, similar to hot dog buns. But strozzapreti have a slightly more elongated shape and a slight inversion. Characteristicfor the regions of Emilia-Romagna, Umbria, Marche and Tuscany in Italy.

Time for preparing:

Dishes:Usually served with cream or meat sauces.

Schialatelli (Scialatelli)

Description: Schialatelli are similar in appearance to fettuccine or linguine, but shorter in length. Their origin is attributed to the Amalfi Coast in southern Italy.

Time for preparing:

Dishes: Served with various types of fish and seafood sauces.

Tagliatelle

Description: Long, flat, ribbon-like strips with a porous structure that can hold sauces well. Tagliatelle is cooked with eggs. Historically comes from the Marche and Emilia-Romagna regions of Italy.

Time for preparing:

Dishes:Usually served with pork or beef, as well as mascarpone, bolognese sauce or savory fish sauces.

Taglierini

Description: Taglierini is a long fresh spaghetti-like pasta, 2 to 3 mm wide. In their texture, they are similar to tagliatelle, but thin, like capellini. Traditionally, taglierini is eaten in the areas of Molise and Piedmont. In Piedmont, they are also called Tajarin (Tajarin) and are made from egg dough. dough also contains flour, semolina and salt.

Time for preparing:

Dishes:It should be noted that taglierini is often served with butter and truffles or with fried meat sauce.

Tagliolini

Description:Tagliolini is a long, ribbon-like pasta similar to taglierini. Fromregions of Liguria, Marche and Emilia-Romagna.

Time for preparing:

Dishes:Tagliolini is usually served with various sauces, one of the most popular is bolognese sauce.

Tonnarelli

Description: Tonnarelli is essentially the same spaghetti kitarra, but the Roman version. They are also made using a special tool with strings for cutting dough.

Time for preparing:

Dishes:

Torchetti

Description: This Italian the paste has the shape of a tube shortly cut and curved upwards.

Time for preparing:

Dishes:Torchetti is most often paired with bolognese or sausage sauces.

Tortelli

Description: This type of pasta is very similar to ravioli, tortelli are also square in shape and usually stuffed with meat, cheese or mushrooms. Originally from the region of Emilia-Romagna.

Time for preparing:

Dishes:Tortelli are often served with bolognese sauce or melted butter.

Tortellini (Tortellini)

Description: Tortellini are small rounded products stuffed with a mixture of meat (pork, ham, etc.) and cheese. Their size is about 25*20 mm and weight is about 2 grams. They originated in the Emilia region in Italy (in particular, in the cities of Modena and Bologna). Outwardly, they resemble the navel, for which they received their second name - ombelico.

Time for preparing:

Dishes: They are usually served in beef or chicken broth.

Tortelloni

Description: Tortelloni are similar in appearance to tortellini, but larger in size - 38 * 45 mm and about 5 grams in weight. They are rarely filled with meat, usually with ricotta cheese and various leafy vegetables such as spinach.

Time for preparing:

Dishes: Unlike tortellini, tortelloni is usually served without broth.

Tortiglioni

Description: Tortilloni resemble pipes with grooves applied in a slightly diagonal direction. This is important not only for appearance products, but also for perfect retention of sauces.Originally from Naples.

Time for preparing:

Dishes: Ideal in combination with full-bodied sauces of all kinds.

Trenette (Trenette)

Description: Trenette is a dried, narrow, flat pasta commonly associated with the Liguria and Genoa regions of Italy.

Time for preparing:

Dishes:Often served with traditional pesto sauce as part of trenette al pesto (trenette al pesto).

Troccoli (Troccoli)

Description: Troccoli is a long fresh pasta similar to spaghetti kitarra, they are also made by hand using a special tool. But if kitarra spaghetti is cut with stretched strings, then troccoli is cut with a special rolling pin with grooves applied across. This device is called troccolo (troccolo) or troccolaturo (troccolaturo), hence the name of the pasta. Troccoli are typical of the Apulia and Basilicata regions.

Time for preparing:

Dishes:

Trophy

Description:Trophy is a thin, short, twisted pasta that is usually hand folded into interesting curly shapes.Native to Liguria in northern Italy.

Time for preparing:

Dishes:Traditional Ligurian trophy served with basil pesto. But they are also eaten accompanied by a light tomato sauce.

Fagottini

Description: Pasta in the form of small bags with filling. Italian dumplings are from Sicily.

Time for preparing:

Dishes: The filling is usually vegetables such as green beans, carrots and onions, with olive oil.

Farfalle

Description: Pasta shaped like butterflies. The name is translated from Italian - butterflies. Farfalle comes from the regions of Emilia-Romagna and Lombardy.

Time for preparing: 10-12 minutes

Dishes: Usually served with light sauces, as well as in salads.

Fettuccine / Fettuccine (Fettuccine)

Description: One of the most popular types of pasta, which, however, has a mysterious origin, as it has many different names in different regions of Italy. They are long, flat, 25 cm long and about 0.84 cm wide.

Time for preparing: 10-12 minutes

Dishes: Fettuccine is used in all variations of dishes (cream, cheese, meat, seafood), but fettuccine with alfredo sauce is the most famous.

Filei

Description: They are short spiral products with a hollow section in the middle. They are usually made by rolling irregularly shaped pieces of dough with a thin knitting needle, resulting in a hollow section in the middle. Fillets are often compared to buziate, but in fact they look different. Buziates are clearly spiral-shaped, while sirloins are more like a narrow and elongated version of cavatelli. The sirloins originate from the region of Calabria, which is why they are also often referred to as Calabrian sirloins (Filei calabresi).

Time for preparing:

Dishes:

Filini

Description: Small thin vermicelli resembling cat whiskers. Hence the name, translated from Italian means "little cat mustache." They are usually associated with the Puglia region in Italy and

Time for preparing:

Dishes: Usually added to soups to add thickness.

Foglie d'ulivo - Olive leaves (Foglie d'ulivo)

Description: They are products that resemble olive leaves in shape. Native to the Puglia region of Italy.

Time for preparing:

Dishes: Usually served with a creamy olive sauce or tomato sauce with basil.

Fregola (Fregola)

Description: This Italian pasta is very similar to Israeli couscous in size and shape. It is made from semolina, very small balls are formed from the dough, 2-3 mm in diameter. Originally from Sardinia.

Time for preparing:

Dishes: Usually served with shellfish and tomato sauce.

Fricelli (Fricelli)

Description: Fricelli have the shape of rolled tubes and the consistency of dumplings. Originally from Puglia, a region in southern Italy.

Time for preparing:

Dishes: Usually served with fried eggplant and tomatoes, or with various creamy sauces.

Fusilli (Fusilli)

Description: Long thick products, shaped like a corkscrew. Their origin is attributed to the south of Italy.

Time for preparing:

Dishes: Usually served with tomato sauce and cheese

Ziti

Description: Tsiti is a medium-sized tube-shaped paste. The word ziti actually means "bride" in Italian. This pasta is traditionally served at Italian weddings, hence the name.

Time for preparing: 10-12 minutes

Dishes:Usually tsiti is combined with a mixture of cheese, meat, sausage, pepper, mushrooms, onions and baked in the oven.

Spätzle

Description: Fresh egg-based pasta is usually round in shape, but when processed by hand, it can be irregular. Unlike most types of pasta, spaetzle originated with the Swabian peoples in southwestern Germany.

Time for preparing:

Dishes: Serve as a side dish with butter, gravies or creamy sauces.

Spaghetti is a favorite dish of our compatriots for a long time. Like pasta or, for example, pasta, which is very fashionable today. However, the difference between your favorite spaghetti and pasta is significant, although many people think that they are one and the same. Ideas about pasta among our compatriots are very vague. On the one hand, it seems to be a dish similar to spaghetti, on the other hand, it is a very “foreign” name, which is served only in good establishments. What is called pasta and what is its difference from the usual spaghetti?

What is pasta

Pasta is called absolutely all pasta in foreign languages. Of course, this term also hides the favorite dish of Italians. Tubes of flour at one time to Europe from China were brought by a famous navigator - a Venetian Marco Polo. However, Italy is traditionally considered the birthplace of pasta: probably because the dish has become national here. There are three varieties of pasta: fresh, dry and full. Each has its own unique cooking technology. It is also worth adding that in Italian "pasta" means "dough".

How is pasta different from macaroni and spaghetti?

Pasta, or spaghetti derived from them, is tubular pasta who prepare and wheat dough, dried and kneaded in water. Products differ in shape and size, as a result of which you can find noodles, horns, vermicelli, spaghetti, etc. If the pasta is long but hollow inside, it's not spaghetti yet - it's just long pasta.

Spaghetti can't be hollow inside. According to the technology of preparation, this whole pasta tube. In Italian terminology, maccheroni are short tubular products. The word comes from the Sicilian dialect and literally translates as "processed dough." In our country, this term means all pasta products in general. On the territory of the Russian Empire, the first pasta factory opened in the 18th century.

So, in Europe, pasta is called dough products, which are obtained by mixing flour and water. There are many types of such products. This type also includes pasta. However, in Italy, pasta is exclusively a product that is also produced from durum wheat, which contains a minimum amount of starch and is rich in gluten. These foods are very easily absorbed by the body. They don't get better. The composition of such products includes carbohydrates, proteins, minerals, fiber, as well as vitamins of groups A, B and E.

At the heart of domestic spaghetti, as a rule, is vitreous soft flour, which is cheap: durum wheat flour is relatively expensive. True, recently domestic producers have begun to combine ordinary wheat and durum wheat.

The quality of the products is also improved. However, there are still a lot of products on the pasta market that are produced according to the traditional domestic method, but it does not bring any benefit to the body, moreover, it even contributes to weight gain. The nutritional properties of such products are comparable to ordinary bread. Actually, this is the main difference between pasta and spaghetti or pasta.

It should be borne in mind that each of the products under consideration also has its own shade - Italian pasta can have any. In addition to traditional water and flour, other ingredients are also added to the pasta. For example, paprika which gives the pasta a reddish tint. Spinach will give greenishness, and cuttlefish ink will turn black. The classic pasta made from durum wheat has a yellowish-golden color, but the shade of spaghetti or pasta can be almost white and even grayish. That is, it will not work to cook a classic delicious Italian pasta from such a product, even with a strong desire. The domestic technology for making spaghetti and pasta implies that they stick together, and also have a rich, peculiar taste. That is why spaghetti and pasta cooked according to the classical domestic method are considered only as a side dish for a meat dish.

Compare spaghetti (pasta) and pasta

Compare the features of spaghetti (pasta) and pasta as follows:

1. Pasta in Europe is called all types of pasta. We have all pasta divided into pasta and spaghetti.
2. Pasta is made only from durum wheat, spaghetti is made from any, in particular soft glassy flour.
3. Pasta is very easily absorbed by the body, it contains many trace elements and vitamins. Spaghetti, if they are made from regular flour, contribute to weight gain.
4. The color of the pasta is yellowish-golden, spaghetti can have a different shade.
5. Pasta is suitable both as a side dish and as an independent dish, spaghetti (pasta) is a side dish, and mainly for meat.

Today, the hero of my story will be pasta - a true masterpiece of Italian cuisine. I’ll tell you more about what pasta is, a little about its origin, and most importantly, how pasta differs from pasta familiar to all of us from childhood.

Pasta and its history

From the ancient Greek pasta is "flour mixed with sauce." The history of pasta has been known since the time when mankind learned to grow cereals. And the first pasta recipe was nothing more than ordinary: they mixed water and flour, shaped it (rolled it out, made tubes, shelves, ribbons, etc.), and then dried it in the sun. So the progenitors of pasta appeared.

AT Ancient Rome such flour products spread due to the problem of food storage: there was enough food, but there was nowhere to store it; pasta, in turn, solved this problem due to its ability to long-term storage.

There is an opinion that tubes made from rice flour came to Europe thanks to Marco Polo, who brought them from China to Venice as a souvenir. However, other sources confirm the existence of pasta in Italy before the wanderings of the famous traveler.

Interestingly, in the 15th-16th centuries, pasta dough was kneaded with the feet, then squeezed through a sieve. And in the middle of the 19th century, the Italian engineer Cesare Spadanchini made a world breakthrough - he designed a pasta press, thanks to which the production process became massive and convenient, and the pasta acquired a more or less modern look.

Today, pasta comes in many shapes and forms, both traditional and innovative (in the form of letters, cars or the Eiffel Tower).

• Long pasta should be cooked in plenty of water.
• Sheet pasta - lasagna or cannelloni - is not boiled, but baked. In this case, the sauce needs to be liquid so that it is well soaked.
• The thicker and shorter the pasta, the thicker the sauce should be.
• Soft wheat pasta is boiled for 5–7 minutes, hard wheat pasta for up to 17 minutes.
• In order for the pasta not to stick together, during cooking, add a few tablespoons of olive oil to the pan.
• When preparing the sauce, remember: first add solid foods that take longer to cook, and at the very end - spices and herbs.
• The sauce should not be brought to a boil.
• Sauce cannot be reheated.
• The most common ingredients for sauces are: olive oil, parmesan, garlic and spices: black pepper and chili, nutmeg, basil and oregano.

Pasta or pasta?

In this controversial issue, it is worth noting that pasta is any pasta made from dough, and pasta is a type of pasta.

For those who follow the figure, there is another significant difference. The composition of Italian dry pasta includes flour only from durum wheat. It has a positive effect on the body: it is easily digested, improves metabolism. And pasta, to which we are so accustomed, is most often made from soft varieties of wheat, which does not have the best effect on the figure.

Classic spaghetti is one of the favorite side dishes of Russians. As well as pasta, the preparation of which takes a few minutes from the hostess. As for Italian pasta, our compatriots have an extremely vague idea about it. For most of them, this term is associated with the name of an "overseas" dish served in good restaurants. What product is meant by this Italian word and how does pasta differ from macaroni? Let's try to figure it out.

Definitions

Paste- the collective name of all types of pasta used in foreign languages. This term also refers to a dish of Italian cuisine. Initially, thin tubes of rice flour were brought to Europe from China by the notorious Venetian Marco Polo. Despite this, many nations invariably consider Italy to be the birthplace of pasta, where they have become a national dish. There are three main varieties of pasta: dry, fresh and full. Each of them has a unique cooking technology. It is worth adding that pasta is translated from Italian as "dough".

Pasta- tubular products made from dried wheat dough mixed with water. Depending on the shape and size, they are called feathers, horns, noodles, vermicelli, etc. Some pasta is similar in length to spaghetti, but is hollow inside. It is worth noting that the Italian term maccheroni means only short tubular products. The word, which came from the Sicilian dialect, is translated as "processed dough." In Russia, all pasta as a whole falls under this definition. The first factory for the production of the aforementioned product was opened by Odessans in the 18th century.

Comparison

In European countries, pasta is a product made from dough, obtained by mixing water and flour. There are many types of such products, which include pasta. However, in Italy they are made from durum wheat, rich in gluten and containing a minimal amount of starch. Such products are easily absorbed by the body and do not provoke the appearance of excess weight. They include proteins, carbohydrates, fiber, minerals, vitamins A, E, group B.

Russian pasta is based on soft glassy flour, which is distinguished by its affordable cost. It is fair to say that modern domestic producers have begun to combine ordinary wheat with durum varieties in order to improve the quality of products. Nevertheless, the lion's share of our pasta does not bring any benefit to the body and contributes to excess weight gain. In terms of nutritional properties, this product can be compared with ordinary bread. This is the main difference between pasta and pasta.

It is also worth mentioning that each of the products in question has its own shade. In the case of Italian pasta, it can be the most diverse. Indeed, in many products, in addition to traditional flour and water, other components are added. Paprika gives pasta a reddish hue, spinach green, cuttlefish ink black. In general, pasta made from durum wheat has a yellowish-golden color. Whereas the shade of our pasta can be almost white or even gray. It will not be possible to cook from them the most delicious Italian pasta in the sense of the dish of the same name, with all the desire. After all, domestic products, firstly, tend to stick together, and secondly, do not have a sufficiently rich taste. That is why they are considered only as a side dish for meat dishes.

To make a more complete conclusion about the difference between pasta and pasta, a comparative table will help.