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Types of pasta

1.Thin, Long Noodles

Examples of fresh pasta that could be classified, as a thin, long noodle would be: spaghetti,
Vermicelli and capellini. Because these strands of pasta can be fine, it is best to pair them with a
light sauce, as to not overwhelm the pasta with a lot of sauce. Light, tomato-based, garlic or olive
oil sauces would work best, such as the classic spaghetti and marinara sauce.

2. Long, Tube-Shaped Noodles

Much like spaghetti and angel hair pasta, these types of pasta are thin and long. However, these
pastas, such as perciatelli or bucatini, have a tube running down the center of each noodle. Due to
its shape, this pasta is best paired with sauces that have a strong flavor. This is because each bite
contains more sauce, since the pasta allows for the sauce to run down the center of the noodle.

3. Flat, Long Noodles

Even though these noodles have a long, delicate shape, they are wider, thus providing a surface
that can hold a heavier sauce. Examples of flat, long noodles include fettuccine, pappardelle and
tagilatelle. Meat or game bird ragu are best paired with these kinds of fresh pasta. A popular dish
of this kind is tagliatelle alla bolognese. Seafood-based dishes do well with flat, long noodles as
well, because the meat is generally not as dense as red meat, so the pasta is still able to support it.

4. Short, Tube-Shaped Pasta

Penne, rigatoni and ziti are examples of short, tube artisan dried pasta. Due to the sturdiness of the
short tubes, these pastas can hold a much heartier sauce. Meat and sauce alike can find its way
inside the pasta, while the ridges of the tube allow for the sauce to cling to the pasta. These types
of pasta can be great for baking, like the famous baked ziti, which is typically made with tomato
sauce and ground beef.

5. Small, Tube-Shaped Pasta

Macaroni and ditalini are well-known small, tube-shaped artisan pastas. Because of the thin tubes
but strong shape, these pastas pair best with creamy and cheesy sauces. A good example for a dish
of this kind would be the all-time favorite, macaroni and cheese.

6. Short, Shaped Pasta

This particular group of pasta has a large variety, as the shapes can include everything from ridges
to curls. Farfalle and fusilli pastas are popular in this group, as they can be used with a large
variety of sauces. Since the shapes can hold sauce, heavier, cream sauces typically pair best with
these types of fresh pastas.

ASIAN NOODLES

1. Miki Pancit Miki are fresh thick egg noodles. These noodles are thicker than the egg noodles
used in beef mami, and a little thinner compared to Lomi noodles.

2. Sotanghon is a type of noodles used for Chinese-influenced Filipino dishes that are generally
called pansit.

These long thin cellophane or glass noodles made from mung-bean starch. Sotanghon have also
been called bean-thread noodles or vermicelli.

3. It's another version of the Pancit Bihon (rice noodles) which is called Pancit Puti. ... It is called
Pancit Puti because it is white and unlike the common brown colored version, it is cooked without
the soy sauce and has white chicken meat as the main ingredient.

4. PANSIT LUGLOG. Fresh or dried bihon (thin noodles) cooked in a thick reddish sauce. Luglog
means to cook by immersing in boiling water or broth with the use of (originally) a woven rattan
ladle with a long handle. The noodles are immersed in the liquid (linuluglog). When lifted, the
broth or water simply drips through. Also known as pansit palabok. Eaten with patis and
kalamansi.

5. Pancit Canton is a type of Lo Mein or tossed noodles. This actual noodles are called flour
sticks; it is prepared with several ingredients, which makes it look and taste very festive. This
particular Pancit Canton Recipe makes use of sliced pork, sausage, and shrimp. It also has
different kinds of vegetables that make it colorful.

6. Misua (also spelled mee sua or miswa) are a very thin variety of salted noodles made from
wheat flour. They originated in Fujian, China. The noodles differ from mifen (rice vermicelli) and
cellophane noodles in that those varieties are made from rice and mung beans, respectively. Misua
are also typically a lot thinner than those two noodle types.

7. Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or
seasoning oil.
The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt.