Why such a variety and what form of product to choose for a particular dish – read about this below.

Important Know yours: Pedan proved that soft wheat pasta is no worse than durum

Pasta types

First of all, pasta varies in length (by long and short), as well as by appointment (for stuffing and baking). Short ones, in turn, are curly and soup. However, this division is very conditional, because no one forbids adding spirals or horns to the soup instead of short vermicelli, and stuffing and baking “shells” instead of large cannelloni tubes.

Brand “Taya” produces products for every taste / Photo “Taya”

long pasta

This type includes, in particular, spaghetti, spaghettinias well as straw and noodles. To make the dish tastier and more aromatic, spaghetti is usually served with various sauces. It can be the well-known bolognese or carbonara, sauce with fried shrimp, tomatoes and garlic, or creamy sauce with mushrooms. Also, smooth long pasta can be sprinkled with cheese or gravy made from chicken fillet, greens and lemon juice.

short pasta

This is known to all spirals, curls, horns, feathers, vermicelli – the options are countless. Such pasta is most often poured over with a thick sauce with pieces of meat or vegetables. This allows you to fully experience the taste of the dressing. And small pasta, as a rule, is added to the first courses, because, say, the cobweb is quickly cooked and makes the taste of the dish more intense.

Also, casseroles and desserts are prepared from short vermicelli or cobwebs.

For stuffing large tubules, snails or shells are suitable, which are stuffed with meat, cheese, herbs and poured with sauce. And for a classic lasagna dish, choose the pasta of the same name, or don’t be lazy to roll out the dough with your hands.

Interesting Not hard varieties are the only ones: how healthy and tasty it is to cook pasta from soft wheat

Delicious meals from TM Taya”

Straws with amatriciana sauce

Ingredients (for 2 servings):

  • straw “Taya” – 200 grams;
  • smoked breast, bacon or pancetta – 100 grams;
  • tomatoes in their own juice (canned without vinegar or fresh without skin) – 350 grams;
  • pecorino or parmesan cheese – 30 grams;
  • parsley – 1 bunch;
  • onion – 1 piece;
  • garlic – 2 cloves;
  • salt and pepper – to your taste.

Straws with amatriciana sauce – a dish that will pleasantly surprise your guests / Photo “Taya”

  1. For the sauce, cut the meat into small cubes, put in a heated frying pan and fry until golden brown.
  2. Peel the onion and garlic. Cut the onion into thin half rings, the garlic into thin slices. Add to meat and fry until golden brown.
  3. Add finely chopped or blended tomatoes, salt and pepper to the sauce.
  4. Bring to a boil and simmer for 10-15 minutes.
  5. Boil the straw “Taya”.
  1. Grate the cheese on a fine grater.
  2. Cut the parsley.
  3. Transfer the prepared straws to the pan with the sauce. Mix everything properly.
  4. Sprinkle the dish with cheese and parsley.

Ready! Can be served at the table.

Spaghetti with bolognese sauce


  • Spaghetti “Taya” – 450 – 600 grams;
  • minced meat (from veal or assorted) – 900 grams;
  • onion – 900 grams;
  • garlic – 1 head;
  • olive oil – 50 milliliters;
  • basil, parsley and oregano – 50 grams each;
  • tomato paste – 100 grams;
  • cheese – 100 grams;
  • meat broth – 250 milliliters;
  • ketchup – 150 grams.

Spaghetti with Bolognese Sauce / Pixabay Photo

  1. For the bolognese sauce, peel and finely chop the onion and garlic. Place in a hot skillet with olive oil and fry until golden brown.
  2. Add minced meat to onion and garlic.
  3. Salt the sauce, pepper and hold on fire for about 20 minutes.
  1. boil spaghetti “Taya”.
  2. Chop the greens and add to the pan with minced meat.
  3. Beat tomatoes, tomato paste and ketchup with a blender until smooth, add broth and beat again.
  4. Pour the minced meat with this mixture and, if necessary, salt a little more. Simmer for 15 – 20 minutes.
  5. Season the cooked spaghetti “Taya” sauce, sprinkle with grated cheese and serve.

Enjoy your meal!