Types of Pasta
Agnolotti pasta is a type of pasta normally stuffed, roughly similar in size to ravioli and tortellini. The Piedmont region of Italy is well known for their many agnolotti recipes. Today the pasta is becoming increasingly more popular in the US, with numerous famous chefs suggesting agnolotti dishes and fillings.
Bavette is a type of pasta, a narrower version of tagliatelle. It is a ribbon noodle, similar to spaghetti, that has a flat section and a slightly convex shape. This type of pasta originates in Genoa and are the most typical type of Ligurian pasta cut.
Bigoli [ˈbiːɡoli] (Venetian: bìgołi) is an extruded pasta in the form of a long and thick strand. Initially bigoli made with buckwheat flour, but are more commonly made with whole wheat flour now, and sometimes include duck eggs.
Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato means "pierced".
Calamarata is a little ring-shaped pasta. Other short tubular pasta, such as mezzi rigatoni or pennoni, can be substituted.
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.
Cannelloni (pronounced "can-uh-LOW-nee") is a type of pasta shaped like a short, wide tube. Traditionally, cannelloni is made by wrapping sheets of fresh pasta into cylinders. But you can buy dried cannelloni at the store.
Capelli d’angelo is a very thin type of long pasta, similar to spaghetti in length, more commonly marketed in English speaking countries as angel hair pasta or capellini. Like its wider cousins, capelli d'angelo pasta tends to be made of durum wheat.
Capellini (Italian pronunciation:, 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.
For the pasta: For the pasta, follow the instructions for home-made pasta, using 2 1/4 cups of flour and 3 eggs, or purchase several sheets of premade fresh egg pasta. To make the cappelletti: Roll out a thin sheet of pasta on a well-floured surface.
Gluten free pasta with the classic pasta taste and texture. Whole Grain 100% whole grain goodness with the delicious taste and “al dente” texture of traditional pasta.
Cavatappi [kavaˈtappi] is macaroni formed in a helical tube shape. Cavatappi is the Italian word for corkscrew. It is known by other names, including cellentani, amori, spirali, tortiglioni, or fusilli rigati. It is usually scored with lines or ridges (rigati in Italian) on the surface.
Cavatelli [kavaˈtɛlli] are small pasta shells from eggless semolina dough that look like miniature hot dog buns.[1] Cavatelli literally means "little hollows".[a] Ricotta cavatelli adds ricotta cheese to the dough mix.[1] It is commonly cooked with garlic and broccoli or broccoli rabe.
Conchiglie [koŋˈkiʎʎe], commonly known as "shells" or "seashells" is a type of pasta. It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract.
Farfalle (Italian: [farˈfalle]) are a type of pasta/noodle commonly known as bow-tie pasta. The name is derived from the Italian word farfalla (butterfly).[1] The 'e' at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies".
Fettuccine is made from egg and flour and is very easy to make at home, especially with a pasta machine. Fettuccine is often described as being one of the first types of pasta made, with the long noodles rolled out and hand cut.
Cooking fregola pasta, when it isn’t added to soups, is quite like cooking rice or couscous. After placing the pasta in boiling water, usually a measured amount, the pasta is covered and simmered at low heat.
Fusilli are long, thick, corkscrew shaped pasta. The word fusilli presumably comes from fuso (“spindle”), as traditionally it is "spun" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a perfect cylinder in penne.
Gemelli is a simple shape of two strands of pasta twisted together. These small pasta twists are also remarkably versatile, as their shape holds the flavor of sauce beautifully while retaining the firm "al dente" texture that you expect from Barilla. Barilla® Gemelli is made with non-GMO ingredients.
Lasagne (/ləˈzænjə/ or /ləˈzɑːnjə/ or /ləˈsɑːnjə/, Italian pronunciation:, singular lasagna) are wide, flat-shaped pasta, and possibly one of the oldest types of pasta. "Lasagne", or the singular "lasagna", commonly refers to a dish made with several layers of lasagne sheets alternated with sauces and other ingredients.
Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut.
Linguine (/ l ɪ ŋ ˈ ɡ w iː n i /; Italian: [liŋˈɡwiːne]) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine.
Macaroni is a type of pasta. It's like the "squares are rectangles, but rectangles are not necessarily squares" thing, where macaroni is the square and pasta is the rectangle. A pasta is a general term for dish consisting of dough made from durum wheat and water, made into shapes or strands, then generally cooked in boiling water.
Mafaldine, also known as Reginette (Italian for little queens) or simply Mafalda, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine.
Season with salt and pepper and stuff this yummy stuffing into pre-cooked manicotti. ... Wonderful blend of pasta, cheeses, and tasty marinara sauce.
Maultaschen (singular Maultasche ) is a traditional German dish that originated in the region of Swabia (in Baden-Württemberg).
Mezzaluna pasta is a type of filled pasta that is made in a half moon shape, as its name implies: mezzaluna means “half moon” in Italian. This basic pasta shape is quite common; most markets carry it, and it is also possible to find it in restaurants.
Orecchiette is a classic Italian pasta and breadcrumb dish.
Orzo pasta is a type of pasta which is made in the shape of a grain of rice. It is often about rice-sized, as well. This pasta is very versatile, and it can be used in a range of recipes, with many people consuming orzo in soups. The word orzo is Italian for “barley,” and a reference to the size and shape of the pasta.
Paccheri pasta is a large, hollow, tube-shaped type of pasta. The shape of this pasta is similar to rigatoni, but paccheri are shorter and have a larger diameter. Legend has it that the paccheri shape was invented as a way to smuggle at least four garlic cloves in each piece.
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.
Penne (Italian pronunciation: ) is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning "feather" or "quill"), and is a cognate of the English word pen.
Pici are thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci. The dough is typically made from flour and water only.
The world of Italian pasta has its superstars (e.g., spaghetti, linguine, etc.), but there are several other intriguing pastas that remain somewhat under the radar, and pizzoccheri would definitely fall into this category.
Ptitim (/ptiˈtim/; Hebrew: פתיתים, literally "flakes") is a type of toasted pasta shaped like rice grains or little balls developed in Israel in the 1950s when rice was scarce. Outside Israel, it is typically marketed as Israeli couscous, Jerusalem couscous, or pearl couscous.
To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead ...
Rigatoni [riɡaˈtoːni] are a form of tube-shaped pasta of varying lengths and diameters.[1] They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube.
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Scialatelli [ʃalaˈtɛlli] (also known as scialatielli [ʃalaˈtjɛlli], sciliatielli [ʃiljaˈtjɛlli] and scivatieddi [ʃivaˈtjɛddi]) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section.
Find dozens of ways to turn spaghetti into an exciting dinner, including creamy chicken spaghetti, spaghetti and meatballs, baked spaghetti, and more.
Spaghetti alla chitarra (Italian: [spaˈɡetti ˈalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio.[1] They have a square cross section about 2–3 mm thick.
Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule-of-thumb is to use one more egg than the number of persons who will eat the spätzle. Often, water is added to produce a thinner dough.
Strozzapreti (Italian pronunciation: [ˌstrɔttsaˈprɛːti]; "priest-choker" or "priest-strangler" in Italian) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.
Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Bavette are also available, and are thinner than tagliatelle; an even thinner version is bavettine.
Taglierini [taʎʎeˈriːni] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough (pasta all'uovo).
A hearty, hearty salad filled with veggies, lots of fresh herbs - basil, mint, and parsley - and a sprinkling of Parmesan and lots of crumbled feta. The pasta is cheese tortellini. Makes eight servings.
Tortelloni is pasta in the same shape, but larger, typically 5 g, vs. 2 g for tortellini. Although either can be filled with a wide variety of foods, meat-based filling is less common in tortelloni. Tortellini may be served with sauce or in a broth; tortelloni are rarely served in a broth.
Trofie pasta with pesto Carrot. The origin of this pasta name is not certain. It is believed to come from the Ligurian verb strufuggiâ ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on the pastry board.
Vermicelli (Italian:, lit. "little worms") is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is instead slightly thinner.