13 Kinds Of Pasta You Must Know (Ⅰ)

Pasta is made with very simple ingredients: Durum Wheat and water. This durum wheat has a higher protein content than regular wheat, which is why pasta maintains a certain degree of firmness after it is cooked (you can also call it “gluten”). Every time when go to a western restaurant and want to order pasta, there will find a bunch of pasta names, Spaghetti, Linguini, Fettuccine, etc. What’s the difference between them?

Here we list some common types of pasta, for your reference:

1. Spaghetti

Spaghetti is the most familiar form of pasta, but Spaghetti is just a long, thin, round piece of pasta. Spaghetti means Little Strings, the most common kind of pasta.
Spaghetti is round, long and solid, with its perfect size, it can goes with almost any sauce (though more often with red sauce/meat sauce, the most popular – spaghetti bolognese).

Spaghetti alla chitarra

Spaghetti alla Chitarra, a typical egg pasta from the Abruzzo region of Italy, is about 2 to 3 mm thick in cross section. The pasta gets its name from the tool used to make this pasta is called Chitarra (Guitar), so it also called Guitar String pasta. It looks like ordinary Spaghetti, but they are different, this one has eggs in it, the shape is different, and the surface of the Spaghetti alla Chitarra is not smooth and flat due to the production method.

2. Macaroni

Macaroni is shorter than Spaghetti, shaped like a kidney bean, like the yellow rubber tube used in hospital, cut into sections. The ‘Mac’ in Mac & cheese that we often hear is the abbreviation of Macaroni. However, there are many kinds of such hollow pasta, such as Chifferi rigati (made with machine extrusion, the surface have serrated stripes), Cavatappi, etc.

3. Linguini

Linguini is a pasta similar to ribbon noodles and linguine, but oval rather than flat. It is about 4mm wide, wider than spaghetti but not as wide as ribbon. The name Linguini means “Little Tongues” in Italian. Linguini is traditionally served with pesto sauce, while other tomato sauces or fish sauces are also popular. Unlike Spaghetti, it’s usually paired or cooked with seafood in restaurants.

4. Fettuccine

Fettuccine is also a flat, little ribbon pasta, but it is wider, thicker, and is often served with a sauce such as cream or cheese. The most famous dish is Fettuccine Alfredo. Fettuccine Alfredo or Fettuccine Al Burro is made from fresh pasta with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquid to form a smooth, rich sauce that coats the pasta.

5. Pappardelle

Traditional Pappardelle is a large, wide, flat pasta that italians make most often at home. It originated in Tuscany. Fresh egg Pappardelle is two to three centimeters wide, mostly with straight edges, and may occasionally have fluted edges. Suitable to match with all kinds of sauces, especially with porcini mushrooms and other fungi, which can highlight the fresh taste of mushrooms.

6. Lasagna

Many people love lasagna, covered with thick meat sauce and cheese. Lasagna/Lasagne is rectangular pasta, piece size as big as palm! Character of Lasagna is made by folded palm-size pasta sheets, sandwiched with ingredients such as cheese, bolognese and vegetables, and topping them with grated cheese, baked and seasoned, then cut into two or three inch square pieces to serve, delicious and juicy, plenty of flavor.

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Noodle Making Machine
Macaroni Machine