Types of Linguine
Acini di pepe work well in soups and cold salads. Acini di pepe are often used in Italian wedding soup. Frog's eye salad is an American cold salad that combines the pasta with whipped topping, marshmallows, pineapple and mandarin oranges.
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.
Campanelle [kampaˈnɛlle] (Italian for "bellflowers" or "little bells"), is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. It is also sometimes referred to as gigli or riccioli.
Capellini (Italian pronunciation: [kapelˈliːni], literally "little hairs") is a very thin variety of Italian pasta, with a diameter between 0.85 and 0.92 millimetres (0.033 and 0.036 in). Like spaghetti, it is rod-shaped, in the form of long strands.
Farfalle is made by cutting fresh pasta into small rectangles and then pinching the centers together to form the bow-tie shape. Farfalle recipes often feature creamy sauces, like this creamy mushroom sauce, fresh tomato sauces or sauces featuring cheeses such as this alfredo sauce.
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. They may also be bought fresh from specialty stores.
Orecchiette is a classic Italian pasta and breadcrumb dish.
Orzo (Italian pronunciation: , Italian for 'barley', from Latin hordeum), also risoni (, 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice.Orzo can be served alone; as a soup accompaniment; as part of a salad, pilaf, or giouvetsi; or baked in a casserole
Cookbook: Pappardelle Media: Pappardelle 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.