- Small pasta: elbows, spirals, shells, bow ties to spear on a fork.
- Long spaghetti and noodles: from thin, transparent threads to flat strips. The length is at least 25 cm. They come in the form of straight straws or twisted into a nest. In any case, when dropping it into boiling water, you shouldn't break such a product.
- Lasagna sheets. Traditionally without additives, but you can also find sheets on sale made with spinach juice, carrot, beet, or cuttlefish ink.
This is an incomplete assortment, but one thing unites them: in pasta and spaghetti recipes, it is always a main course. Slightly different types are used for soup and broth.
Pasta for a side dish is made as follows:
1) Follow the algorithm: the water boils, throw in salt, turn down the heat, immerse the pasta.
2) You don't have to follow the advice of Italian chefs and leave the product slightly underdone. If you're cooking domestically produced pasta or trying to master Asian cuisine, it's better to read the manufacturer's instructions on the package.
3) The optimal ratio of water to spaghetti: 100 grams per liter.
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