Pasta List
All molded flour (mainly durum wheat semolina, out-ground wheat flour or whole wheat flour, with Asian noodles and rice flour or tapioca flour), water, possibly eggs, salt and other ingredients, depending on the type of pasta. Leavening are not vermedet it.
Although happy to see the Italians as the inventor of pasta, so this assumption is very unlikely. Sources document that the Chinese manufactured pasta before over 4000 years and consumed. Thus, this food is one of the oldest in the world.
Worldwide there are about 600 different types of pasta and of which around 200 different pasta are located in Italy.
Most pasta factories there are in Naples. Some experts claim the city's water is particularly suitable for pasta
The classic pasta is pasta
The most famous pasta:
1. Annulling - shaped pasta, very suitable as a soup
2. tagliatelle
3. Bigly - A Spaghetti Art
4. Bucovina - The almost spaghetti-thin, high noodles whole wheat are counted the kind of long pasta. Bucovina are ideal for meat-based dishes with sauce.
5. Cannelloni - Large tubular pasta, which are filled with various ingredients
6. Catelli dangle - long, extremely thin noodle, which owes its name to the fact that it is as fine as angel hair. It is often offered in all nests.
7. Capellini
8. Cappelletti - Cappelletti are Italian pasta that are hütchen- or spiral. They are usually made from durum wheat semolina and are suitable for stews or as a side dish.
9. Chitarra - a kind of square spaghetti
10. Conchiglie - shell shaped pasta
11. Farfalle - look like ribbons or butterflies. The pasta varieties Farfalle owes its name to its butterfly stick form. The essential ingredients are durum wheat semolina and at least two chicken eggs.
12. Feeling - thinner Spaghetti Art
13. Fettuccine - flat noodles, which are twisted together nest-shaped; they are the Roman counterpart of tagliatelle. Fettuccine is the Italian name for wide fettuccine. They are made from durum wheat semolina and egg and also stained red with spinach green or tomato paste.
14. Fusilli - ruffled noodles. Fusilli noodles are in the form of small coils or corkscrew. They are especially recommended for stews, sauce dishes and casseroles.
15. Glasnudeln
16. Gnocchi
17. Corinthian noodles
18. Knife
19. Lasagne - flat pasta sheets, which are used for browning meat sauce and cheese in several layers. Lasagna is available in different sizes and widths, with margins wavy.
20. Linguine - very thin, narrow ribbon noodles
21. Maccharoni, macaroni - Italian macaroni are usually as long as spaghetti, only thicker and hollow
22. Manicotti - large, tubular pasta like cannelloni
23. Maultaschen - Swabian pasta specialty
24. matchmakers
25. Mezza Zita - tubular pasta that are slightly thicker than Maccharoni
26. Orecchiette - small, ear-shaped pasta
27. Pappardelle - very wide ribbon pasta
28. Penne - short, tubular pasta, obliquely cut ends
29. Ravioli - round or square stuffed pasta
30. Rice noodles - are made from rice flour. The rice starch makes the thin noodles very bright
31. Rigatoni - a kind of short Macaroni, of which there are many different varieties
32. Roselle - Kline Suppennudeln in Radford
33. Spaghetti - depending on the region, the spaghetti can have different thicknesses
34. Spatula - Swabia pasta specialty
35. Soba noodles - Japanese soba noodles made of buckwheat flour
36. Semen - are thin, long vermicelli, wheat flour, which are often eaten cold.
37. Tagliatelle - the most common form of ribbon pasta in different colors
38. Tiroler Schlutzkrapfen
39. Tortellini / Tortellini - small stuffed pasta, in which circular dough pieces are wrapped around a filling and then bent circular.
40. Ternate - narrow ribbon noodles
41. Vermicelli - Neapolitan name for Spaghetti Vermicelli are particularly thin spaghetti from southern Italy. If they are as fine as vermicelli German, the Italians call it "Catelli dangle" - angel hair.
Vegetable noodles are well separable, flat pasta made from durum wheat semolina. They eat in the stew, casserole or as a side dish to main courses. Vermicelli are the tiny among the pasta sprinkled with preference in the Sunday soup. These include asterisk characters, vermicelli, shells and ribbons.
* General assessment criteria
A. Definitions and production
1. Pasta for the purposes of those policies are arbitrarily shaped products which are made of milled grain products with or without the use of eggs and / or other ingredients by immersion own, shaping and drying without using a fermentation or baking process. They are treated at times before drying with hot water or steam.
This includes instant pasta, except fried products.
2. Fresh pasta (fresh pasta and pasta) are pasta that are not dried in the preparation or only partially dried. They are sometimes treated with hot water or steam, also pasteurized and cooled or tiefgeforen.
3. Egg
a) Whole egg
Whole egg within the meaning of these principles is the product obtained from the content fresh whipped chicken eggs egg mass or commercial pasteurized whole egg with a dry matter content of at least 23 percent.
Whole egg is also used in dried form.
b) yolk
Egg yolk within the meaning of these principles is the separated from the content fresh whipped chicken Eggs yolk or commercial pasteurized egg yolk with a dry matter content of at least 48 percent.
Egg yolk is also used in dried form.
4. Percentages are based on weight.
B. personality traits
1. The water content (moisture), except for fresh pasta (fresh pasta and pasta dough), shall not exceed 13 percent.
2. The content of table salt (sodium chloride) is at most 1 percent.
The ingredients are usually used:
a. Cereal products made from durum wheat, soft wheat, spelled, rye,
b. Milling products from buckwheat, barley, oats, millet, corn, rice, triticale for multigrain pasta,
c. Table salt, iodized salt, sea salt,
d. Whole egg, egg yolk, egg white, and frozen or dried,
e. Milk, milk powder each in different fat contents,
f. Vegetables, herbs, mushrooms in a suitable formulation (eg Mark, juice, powder, concentrate) as well as spices,
g. food coloring,
h. Wheat gluten,
i. Lacto proteins,
j. Soya products,
k. Drinking water.
C. description and presentation
For products which comply with at least the following assessment features, the italicized product names are common.
Pasta, which do not have at least the usual traffic egg content are referred to as pasta, noodles or pasta, even in combinations of words (eg noodles) or depending on the form such as noodles, macaroni, spaghetti,; the same goes for pasta. In fresh pasta, the word "fresh" included in the sales description.
For pasta and fresh pasta, which have at least the usual traffic egg content, prefixed in the name the word "eggs".
For pasta and fresh pasta with special ingredients (eg vegetables, spinach), which determine the character of the product, they will be listed as part of the trade description.
When reference is made to "fresh eggs", chicken eggs with characteristics of Class A are exclusively used that have been pitched at the factory and processed in fresh condition.
The term "fresh eggs" can also be used for whole eggs from chicken eggs having features of category A from after the egg-Regulation *) approved establishments if the egg treated there by pasteurization, stored at temperatures not exceeding 4 ° C according to the egg-Regulation and transported, delivered within 24 hours to the pasta manufacturers, where they are processed quickly.
** Special assessment criteria
1. Pasta with egg, for example, egg noodles, egg pasta, egg noodles, contain at least 100 g whole egg or the corresponding amount of egg yolk or the corresponding amount of whole egg and / or egg yolk products to 1kg cereal products.
2. Egg pasta with verbal or pictorial instructions on high egg content, including egg-pasta with 4 eggs, homemade egg noodles, homemade egg noodles, contain at least 200 g whole egg or the corresponding amount of egg yolk or the corresponding amount of whole egg and / or egg yolk products to 1 kg of milled grain products.
3. Egg pasta with verbal or pictorial instructions on particularly high egg content, including egg-pasta with 6 eggs, contain at least 300 g whole egg or the corresponding amount of egg yolk or the corresponding amount of whole egg and / or egg yolk products to 1kg cereal products.
4. Vegetable pasta and herb pasta containing vegetables or herbs in an amount, which determines the color and flavor.
5. In whole meal pasta, the proportion of grain products consisting solely of whole wheat flour products.