The Italian pasta is mainly divided into so many categories: in addition to solid spaghetti, there are macaroni, macaroni lasagna, lasagna noodles, long thin noodles tagliatelle, thin lines of thin noodles vermicelli and wrapped in the meat filling of the small cubes of spaghetti ravioli. the following is the Italian pasta types of detailed introduction.

1, oblique tube pasta (Penne): Penne its beveled mouth similar to the shape of the quill pen tip, hollow part and the surface of the shallow engraved lines can absorb more moisture in the sauce, especially suitable for with tomato pasta sauce or spaghetti sauce. Cooking time: 6 to 8 minutes.

2. Lasagna: Usually made with fresh pasta, sandwiched between layers of ground meat, cheese or chestnuts, most of them are square in shape and are usually baked. Cooking time: 5 to 7 minutes.

3. Pici: This is a very handmade dish with a solid texture. It is usually boiled first and then served with a thick sauce of lamb, beef, duck and other meat sauces. Cooking time: 7 to 10 minutes.

4, Angel's Hair (Anclle Hair): Anqle Hair, like noodle threads, is more suitable for use with thinner sauces, and is less likely to be sticky due to the adsorption of rich pasta sauces. Cooking time: 5 to 7 minutes

5. Fusil Ji: The spiral shape of the pasta is easy to adhere to the pasta sauce, and is best served with rich sauces such as cream cheese sauce or meat sauce. Cooking time: 8 to 10 minutes.

6. Pasta Lunga: The most commonly used type of pasta, such as Spaghetti, comes in 15, 16 and 18 centimeter thicknesses and is often used with tomato-flavored pasta sauces. Cooking time: 8 to 10 minutes

7, small shells (ShellS): more delicate small shells can be used to cook pasta soup, or used in Italian vinaigrette salad. Cooking time: 8 to 10 minutes.

8, Italian water pipe pasta (Macaroni): because of its hollow shape and surface stripes can be coated with thick pasta sauce, usually with cheese and is suitable for baked food. Cooking time: 8 to 10 minutes.

9. Rigatoni: The large tubes are thick and bulky, making them chewy and suitable for both meat and vegetarian dishes, and are excellent in fish sauce. Cooking time: 10 to 12 minutes.

10, traditional lasagna (Pappardelle): the most common homemade lasagna made by Italians at home, suitable for a variety of sauces to cook. It is especially good with mushrooms such as porcini to bring out the flavor of the mushrooms. Cooking time: 8 to 10 minutes.

Expanded:

Pasta, also known as spaghetti, is the closest thing to Chinese eating habits in a Western formal meal. There are many types of spaghetti, each with its own name and varying lengths, and its hollow variety is called macaroni by some Chinese speakers.

The origin of spaghetti is said to have originated in Ancient Rome, while others say it was spread throughout Europe by Marco Polo from China via Sicily.

Duran wheat, the official ingredient of spaghetti, is the durum wheat variety with high density, high protein, and high gluten, which makes the spaghetti yellow in color, resistant to cooking, and with good taste.

The composition of pasta

1. Dough

When edible dough first appeared, it was made by pressing the flour dough into a thin paper-like shape, and then covering the food and putting it into the oven to cook and eat. Later, people came up with the idea of cutting the dough into long, thin noodles in the form of small pieces or sticks, and the Arabs came up with the idea of air-drying the noodles for storage.

Besides the plain pasta, other colorful pastas are made from a mixture of fruits and vegetables, such as saffron pasta, black squid pasta and egg yolk pasta.

Dried spaghetti is favored in southern Italy, while fresh spaghetti is more popular in the north. Generally, spaghetti is used as a starter, seafood spaghetti is served with white wine, and those with strong sauces are served with red wine.

2. Sauces

Authentic ingredients are essential to the taste of pasta. In addition, the sauce for the pasta is also important.

Basically, pasta sauces can be divided into red and white sauces. Red sauce is a tomato-based red sauce, while white sauce is a white sauce made of flour, milk and cream; in addition, there are pasta flavored with olive oil and herbs, Pesto Sauce, and Squid-Ink Sauce.

Red Sauce is a tomato-based sauce and is by far the most common.

The Green Sauce is made with basil, pine nuts, and olive oil, and has a more distinctive and intense flavor.

White sauces are made with unsalted cream and are mainly used for baked pasta, lasagna and seafood pasta.

Black sauce is made from squid ink and is mainly used for seafood pasta such as cuttlefish.

The flour used for pasta is different from the flour used in China, it is a kind of "durum wheat", so it will not be cooked for a long time, which is the biggest difference.

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