Uncooked: All about pasta

With pasta, of course, only the Italian variations are meant - which consist mostly only of durum wheat semolina, while in Germany also egg noodles are popular.

The eggs not only refine the taste, but also give the noodles a golden yellow appearance. The red green or black noodles are created by coloring ingredients such as herbs, vegetables and spices: spinach makes pasta green, tomato red and cuttlefish extract colors it black.

In Asia and for Asian dishes glass noodles are used, they consist of the starch of legumes (for example, soybean or mung beans).

Pasta customer

Penne: These 6 cm long and thick hollow noodles have their name after their pointed shape: a spring similar (Italian: la penna). They are the classics for the Arrabbiata sauce.

spaghetti These thin noodles are available in different lengths. Your cooking time is 10 minutes. They are served with different sauces or casseroles.

tagliatelle These noodles are available in different lengths and widths, curly or wound up as pasta nests. Your cooking time is between 4-7 minutes. They go well with sauces and pasta pans.

Cannelloni: thick, tubular noodles filled with minced meat or vegetables.

tortellini: Round stuffed pasta bags.

Lasagne: Big and flat dough sheets.

The sauce favorites

Noodles like sauce - these small, round, twisted, wavy and rippled very special.

Casareccia: extra short, straight cut pasta from the Campania region

Cavatappi: Also known as Amorini, Stortelli, Spirali, Amorosi and Cellentani. They are characterized by their tubular förmen and their longitudinal ribbing.

Conchiglioni: Mussel noodles in shell shape, about 6 cm tall, especially suitable for stuffing (with hack, spinach, mushrooms or cheese, for example)