A) Dugačke testenine
1. Spagete (en. Spaghetti)
Univerzalne. Najbolje uz lagane i srednje guste soseve (paradajz, aglio e olio, bolonjeze). Ne vole teške komade povrća ili mesa jer klize sa testenine.
2. Linguine
Ravne i malo šire od špageta. Idealne za pesto i soseve sa morskim plodovima – bolje nose uljane i aromatične soseve.
3. Fetucine (en. Fettuccine)
Široke trake. Savršene za kremaste i sirne soseve jer imaju veliku površinu (npr. pavlaka, pečurke).
4. Taljatele (en. Tagliatelle)
Slične fetucinama, ali elastičnije. Klasičan izbor za ragu i mesne soseve.
5. Kapelini (en. Capellini D'Angelo)
Vrlo tanke (andjeoska kosa). Za veoma lagane soseve, maslinovo ulje, limun ili blage paradajz varijante. Brzo se kuvaju.
6. Bavete (en. Bavette)
Spljoštene kao šire linguine. Dobro idu uz pesto i riblje soseve.
7. Spagetoni (en. Spaghettoni) – deblje špagete, dobro drže teške mesne i kremaste soseve i mesne ragu soseve.
8. Bigoli – tradicionalno venecijanske, deblje i žilavije, idu uz bogate ragu soseve (soseve od mesa). Cesto se služe sa salsicijom (italijanska kobasica) i lukom.
9. Pici – debeli, ručno valjani špageti iz Toskane, najbolje uz bogate soseve sa mesom ili paradajz raguom.
B) Spiralne (uvijene)
1. Fusili (en. Fusilli)
Spirala hvata komadiće povrća i mesa. Odlične za salate i gušće soseve.
2. Rotini
Slične fusilima, ali kompaktnije. Dobro drže kremaste i povrtne soseve.
3. Kavatapi (en. Cavatappi)
Spiralne cevi. Idealne za makarone sa kackavaljem i pečena jela. Hvataju gušće soseve
4. Rotele (en. Rotelle)
Oblik točkića. Vizuelno zanimljive. Za decu. Za salate i dekorativna jela.
5. Busiate
Duge spiralne trake. Tradicionalno uz pesto (posebno sa bademima).
6. Trofie – male uvijene spirale, tipične za ligurijski pesto.
7. Kazarece (en. Casarecce) – blago uvijene trake koje hvataju gusti sos, tipične za Siciliju.
C) Cevaste (šuplje)
1. Pene (en. Penne)
Kratke cevi sa kosim krajevima. Odlične za guste soseve, pečene paste i salate. Za skoro sve – od paradajz do kremastih soseva i pečenja.
2. Rigatoni
Veće i šire cevi, često sa rebrima. Idealne za jake, mesne i kremaste sirne soseve.
3. Ziti
Glatke, srednje duge cevi. Često se koriste za pečena jela iz rerne.
Kratke šuplje testenine
4. Tortiglioni
Slične rigatonima, ali sa spiralnim žlebovima koji još bolje drže sos.
5. Ditalini
Sitne, kratke cevčice. Često se dodaju u supe i variva
Duge šuplje testenine
6. Bukatini (en. Bucatini)
Liče na špagete, ali imaju rupu kroz sredinu. Odlične za paradajz i pikantne soseve.
7. Kaneloni (en. Cannelloni)
Velike cevi namenjene punjenju (sir, meso, povrće), pa pečenju u rerni.
8. Pakeri (en. Paccheri) – velike cevi, odlične za punjenje i pečena jela.
9. Mece manike (en. Mezze maniche) – kraće cevi, dobro idu u supe i kremaste soseve.
10. Kaneloni rigati (en. Cannelloni rigati) – sa rebrima za bolji prijem sosa.
11. Maloredus (en. Malloreddus) – male cevi sa rebrima iz Sardinije, idu uz gusti mesni sos ili paradajz i kobasicu.
12. Kandele (en. Candles) – duge, šuplje cevi, odlične za punjenje i pečene sosove.
D) Male (sitne)
1. Orzo
Liče na pirinač. Za supe, salate i lagana jela.
2. Fregola ili fregula
Male kuglice, blago tostirane. Odlične uz povrće, ribu, supe, rižota, salate, a dobro se slaže sa plodovima mora (posebno školjkama) i bogatim sosevima.
3. Orekiete (en. Orechiette)
„Male uši“. Hvataju komadiće povrća (brokoli, spanać).
4. Kavatelli (en. Cavatelli)
Male uvučene testenine. Dobre za guste soseve i povrće.
5. Acini di pepe – vrlo male kuglice, tipične za supe i salate.
6. Pastina – sitne testenine za dečje supe.
7. Steline (en. Stelline) – male zvezdice, često u supama ili za dekoraciju.
E) Posebni oblici
1. Farfale (en. Farfalle)
Leptir mašnice. Za salate i lagane kremaste soseve.
2. Konkilje (en.Conchiglie) Školjkice. Unutra zadržavaju sos – dobre za sirne i povrtne kombinacije.
3. Djemeli (en. Gemelli)
Upletene „dve trake“. Drže lagane do srednje guste soseve.
4. Mafaldine
Duge trake sa talasastim ivicama. Lepo nose bogate soseve.
5. Lazanje (en. Lasagna)
Ravne ploče za slojevita pečena jela.
6. Strocapreti (en. Strozzapreti)
Uvijene trake. Dobro hvataju gušće soseve.
7. Radiatori
Rebrasti „radijatori“. Zadržavaju mnogo sosa – odlični za guste varijante.
8. Fiori – cvetni oblici, koriste se u salatama i supama ili u dekorativnim jelima.
9. Tortelini (en. Tortellini) – male punjene testenine, često sa sirom, mesom ili povrćem.
10. Ravioli – kvadratni punjeni džepovi, pečeni ili kuvani.
11. Agnoloti (en. Agnolotti) – punjeni džepovi tipični za Pijemont.
12. Strasinati (en. Strascinati) - uvijene trake, odlične za teške sosove.
13. Njoketi sardi (en. Gnocchetti sardi) – male “njoke” iz Sardinije, sa rebrastom teksturom za sos.
A) Long pasta
1. Spaghetti
Universal. Best with light and medium thick sauces (tomato, aglio e olio, Bolognese). They don't like heavy pieces of vegetables or meat because they slide off the pasta.
2. Linguine
Straight and slightly wider than spaghetti. Ideal for pesto and sauces with seafood - they carry oily and aromatic sauces better.
3. Fettuccine
Wide stripes. Perfect for creamy and cheese sauces because they have a large surface area (e.g. sour cream, mushrooms).
4. Tagliatelle
Similar to fettuccine, but more elastic. A classic choice for ragout and meat sauces.
5. Capellini (Capellini D'Angelo)
Very thin (angel hair). For very light sauces, olive oil, lemon or mild tomato varieties. They cook quickly.
6. Bavette
Flattened like wider linguine. They go well with pesto and fish sauces.
7. Spaghettoni (en. Spaghettoni) – thicker spaghetti, they hold up well to heavy meat and cream sauces and meat ragout sauces.
8. Bigoli - traditionally Venetian, thicker and tougher, go with rich ragout sauces (meat sauces). They are often served with salsiccia (Italian sausage) and onions.
9. Pici – thick, hand-rolled spaghetti from Tuscany, best with rich sauces with meat or tomato ragout.
B) Spiral (twisted)
1. Fusilli
The spiral keeps pieces of vegetables and meat. Excellent for salads and thicker sauces.
2. Rotini
Similar to fusilli, but more compact. They hold creamy and vegetable sauces well.
3. Cavatappi
Spiral tubes. Ideal for macaroni with cheese and baked dishes. They keep thicker sauces
4. Rotelle
Wheel shape. Visually interesting. For children. For salads and decorative dishes.
5. Busiate
Long spiral strips. Traditionally with pesto (especially with almonds).
6. Trofie – small twisted spirals, typical of Ligurian pesto.
7. Casarecce – slightly twisted strips that keep thick sauce, typical of Sicily.
C) Tubular (hollow)
1. Penne
Short tubes with slanted ends. Excellent for thick sauces, baked pastas and salads. For almost everything - from tomatoes to creamy sauces and baking.
2. Rigatoni
Larger and wider tubes, often with ribs. Ideal for strong, meaty and creamy cheese sauces.
3. Ziti
Smooth, medium length tubes. They are often used for baked dishes from the oven.
Short hollow pasta
4. Tortiglioni
Similar to rigatoni, but with spiral grooves that hold the sauce even better.
5. Ditalini
Small, short tubes. They are often added to soups and stews
Long hollow pasta
6. Bucatini
They look like spaghetti, but have a hole through the middle. Excellent for tomatoes and spicy sauces.
7. Cannelloni
Large tubes intended for filling (cheese, meat, vegetables) and baking in the oven.
8. Paccheri – large tubes, great for stuffing and baked dishes.
9. Mezze maniche – shorter tubes, they go well in soups and creamy sauces.
10. Cannelloni rigati – with ribs for better reception of the sauce.
11. Malloreddus – small tubes with ribs from Sardinia, go with thick meat sauce or tomato and sausage.
12. Candele – long, hollow tubes, great for filling and baked sauces.
D) Small (tiny)
1. Orzo
They look like rice. For soups, salads and light meals.
2. Fregola (fregula)
Small balls, lightly toasted. Excellent with vegetables, fish, soups, risotto, salads, and goes well with seafood (especially clams) and rich sauces.
3. Orechiette
"Little ears". They keep pieces of vegetables (broccoli, spinach).
4. Cavatelli
Small indented pasta. Good for thick sauces and vegetables.
5. Acini di pepe – very small balls, typical for soups and salads.
6. Pastina – small pasta for children's soups.
7. Stelline – small stars, often in soups or for decoration.
E) Special forms
1. Farfalle)
Butterfly bow. For salads and light creamy sauces.
2. Conchiglie - Shells. They retain the sauce inside - good for cheese and vegetable combinations.
3. Gemelli
Twisted "two strips". They hold light to medium thick sauces.
4. Mafaldine
Long strips with wavy edges. They carry rich sauces well.
5. Lasagna
Flat sheets for layered baked dishes.
6. Strozzapreti
Twisted strips. They handle thicker sauces well.
7. Radiators
Ribbed "radiators". They hold a lot of sauce - great for thick varieties.
8. Fiori - flower shapes, used in salads and soups or in decorative dishes.
9. Tortellini – small stuffed pasta, often with cheese, meat or vegetables.
10. Ravioli – square stuffed pockets, baked or cooked.
11. Agnolotti – stuffed pockets typical of Piedmont.
12. Strascinati - twisted strips, great for heavy sauces.
13. Gnocchetti sardi – small "gnocchi" from Sardinia, with a ribbed texture for the sauce.
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