• Vermicelli
  • Pasta
  • Horns
  • Spaghetti
  • Lasagna
  • Ravioli
  1. Vermicelli


    Vermicelli (ital. Vermicelli - "worms") - a food product from unleavened dough. A variety of pasta, round in cross section and finer than spaghetti. There is also a variety of fideo pasta, popular in Mexican cuisine, also often called “vermicelli”.
  2. Pasta


    Macaroni is a tubular product made from wheat flour and water. Macaroni is considered an inexpensive and versatile ingredient in cooking. The first products resembling noodles were made in ancient Egypt, around the fourth century BC. However, the exact date of their occurrence is truly unknown.
  3. Horns


    Macaroni horns are a flour product that has gained great popularity due to the simplicity of preparation and relatively low cost. Middle-grade pasta made from flour of the first and second grade; second grade pasta, which is prepared from wholemeal flour.
  4. Spaghetti


    Spaghetti Italian pasta, a separate type of pasta in the form of long thin sticks with a round cross section and a diameter of 1.5-2 mm, and a length of more than 15 cm. Made from durum wheat. Their name comes from the Italian word "spago", which translates as "twine".
  5. Lasagna


    Lasagna - pasta in the shape of a square or rectangle, as well as lazagna al forno (Italian: lasagne al forno) - an Italian dish traditionally prepared from thin sheets of dough with layers of filling based on stew with minced meat, topped with bechamel sauce and sprinkled with parmesan cheese however, in regional versions, the filling may be, in particular, from tomatoes, spinach, other vegetables, bolognese sauce, mozzarella or ricotta cheeses.
  6. Ravioli


    Ravioli - Italian pasta made from dough with various fillings. Ravioli analogs are dumplings (in Chinese, Russian, Tatar, Udmurt and other cuisines) or dumplings.