Acini di pepe [ˈaːtʃini di ˈpeːpe] are a form of pasta. The name is Italian for "seeds of pepper". Acini is the plural of acino whose root is the Latin word "acinus" In both Latin and Italian, the word means "grape" or "grape-stones". The "stones of a grape" are , of course, the seeds of the grape.
In the culinary arts, bucatini is a type of pasta that is shaped like a long, narrow tube. Bucatini resembles thick, hollow spaghetti, with a hole running through the strand of pasta. The name originates from the Italian word "buco," meaning hole.
Farfalle (Italian: ) are a type of pasta/noodle commonly known as bow-tie pasta. The name is derived from the Italian word farfalla . The 'e' at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies".
Some gnocchi can be made from pieces of cooked polenta or semolina, which is spread out to dry and then layered with cheese and butter and finished in the oven. Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and immigrant Italian households.
Pappardelle [papparˈdɛlle] (sing.: pappardella) are large, very broad, flat pasta noodles, similar to wide fettuccine. The name derives from the verb "pappare", to gobble up. The fresh types are two to three centimetres ( 3 ⁄ 4 –1 in) wide and may have fluted edges. Dried egg pappardelle have straight sides.
Canned ravioli may be filled with beef, processed cheese, chicken, or Italian sausage and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted ravioli (ravioli that have been breaded and deep fried) was developed in St. Louis, Missouri, and is a popular appetizer and snack food.