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Long- and medium-length pasta

[edit]

Long pasta may be made by extrusion or rolling and cutting.

Barbina ("Little beards").

Thin strands, often coiled into nests.

Bigoli (also Fusarioi[1]).

Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1]

From Veneto[1].

Bucatini ("Hollow straws"[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".)

Also called: boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[3][4].

Thick spaghetti-like pasta with a hole running through the center.

From Lazio.

Capellini ("thin hair").

Also called: capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[4][5]

Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.

Fedelini ("Little faithful ones")

Also called: n/a

Very thin spaghetti[6]

Maccheroni alla molinara ("The miller’s wife’s pasta").

Very thick, long, hand-pulled pasta.

From Abruzzo.

Table

[edit]
Image Type Description Translation Synonyms Origin or main area of consumption
Barbina Thin strands, often coiled into nests Little beards
Bigoli Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1] Veneto[1]
Bucatini Thick spaghetti-like pasta with a hole running through the center Hollow straws[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". Lazio
Capellini Thin hair
Fedelini Very thin spaghetti[6] Little faithful ones
Maccheroni alla molinara Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Perciatelli Identical to bucatini From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[4]
Pici Very thick, irregular and long, hand-rolled pasta.[7] From appiciare, "to stick".[7] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[7][8] Tuscany[7]
Spaghetti A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[9] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[10] "Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[9] Vermicelli, fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti, spaghettini, spaghettoni[4][10]
Vermicelli A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti) Worms[2]
Vermicelloni Thick vermicelli Large worms
Ziti Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[11] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. Bride and bridegroom (ziti is plural) in Sicilian dialect.[11] Boccolotti, zitoni, zituane, candele, ziti candelati[4][11] Southern Italy[11]
  1. ^ a b c d e Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice, 1962- ... Paris: Marabout. p. 28. ISBN 9782501072441. OCLC 762599005.
  2. ^ a b c d Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
  3. ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 34. ISBN 9782501072441. OCLC 762599005.
  4. ^ a b c d e "Pasta-shapes". www.food-info.net. Retrieved 2017-11-12.
  5. ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 54. ISBN 9782501072441. OCLC 762599005.
  6. ^ a b Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
  7. ^ a b c d Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 198. ISBN 9782501072441. OCLC 762599005.
  8. ^ "Le ricette della tradizione". Umbria tourism (in Italian). Retrieved 2018-01-19.
  9. ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
  10. ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 230. ISBN 9782501072441. OCLC 762599005.
  11. ^ a b c d Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 282. ISBN 9782501072441. OCLC 762599005.