User:Tocharianne/pasta2

This is a draft article for List of pasta to replace the table with paragraphs.

Some different colours and shapes of pasta, in a pasta specialty store in Venice.

Pasta can be made into a variety of shapes. While the only basic difference between different types of pasta is the shape, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating etc. In the same way that hamburgers are generally not eaten on hotdog buns, pasta amatriciana, for example, is not made with angel hair spaghetti, but with bucatini. Some pasta varieties are unique to a particular region, in other cases, the type of pasta is present in more than one region but with different names. For example rotelle is also called ruote or "wagon wheel".

Classes of pasta

Pasta can be divided into categories based on their shape.

• Shaped pasta are usually small pieces of pasta made to resemble various things such as flowers (fiori), corkscrews (rotini), or bow-ties (farfalle).
• Tubes can be either short, macaroni-type pieces or long, hollow strands like bucatini.
• Strands are straight, round non-hollow rods. The most common varieties (in order from thickest to thinnest) are: Spaghettoni, Spaghetti, Spaghettini, Fedelini, Vermicelloni, Vermicelli, Capellini, and Angel hair (Capelli d'angelo).
• Ribbons are long and flat. Some are wide like lasagna while others are narrow like linguine.
• Micro pasta are very small pieces of pasta that can come in a variety of shapes.

B

Bigoli is a long, spaghetti-like pasta with a hole in the center. It is traditionally said to be "the thickness of wooden knitting needles used to make stockings" It closely resembles bucatini. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. "Bigoli" is a term used in Venice, whereas the term "pici" is used in Tuscany for a similar pasta without the hole in the center; oftentimes, the terms will be used interchangeably.

Bucatini

Bucatini (from the Italian for "little hole") is a thick spaghetti-like pasta with a hole running through the middle. It tastes similar to spaghetti, but is thicker, with almost a vermicelli texture. Originating in Sicily, Bucatini is good with semi-thick sauces, or just buttered with spices.

C

Calamarata are wide ring-shaped pasta.

Calamaretti are a smaller version of calamarata.

Campanelle (from the Italian for "little bell") is shaped like a small bell or flower. It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole.

File:Cannelloni.JPG

Cannelloni

Cannelloni (from the Italian for "big pipes" or "big reeds") is also known as manicotti (from the Italian for "muffs"). They are large tubes, generally 3 to 4 inches in length and one inch in diameter. After boiling, they are typically filled with a savory stuffing of ricotta cheese or meat, then covered with tomato sauce. However, there are many variations on the basic recipe.

The American composer Peter Schickele invented a muscial instrument called a "pastaphone" which is piece of dried manicotti played like a horn.

Cavatappi served with pesto sauce.

Cavatappi (from the Italian for "corkscrew") is an "S" shaped macaroni noodle. It is also known as Scoobi Do. According to Hormel, "its slender, spiral shape makes it suitable for serving with sauces, in salads, and in casseroles."

Cavatelli in cheese sauce

Cavatelli is a small, shell-shaped pasta with a rolled edge. It is similar in shape to casarecci, but shorter in length. The pasta is typically sold refrigerated. Someetimes cavatelli is confused with gnocchi.

Casarecci is short pieces rolled into an "S" shape.

Cellentani

Cellentani are corkscrew-shaped tubes

Cencioni

Cencioni (from the Italian for "little rag") are oval and petal-shaped, with a slight curve, larger and flatter than orecchiette. They have a more irregular shape and a rough texture to one side to help sauces cling better.

Chifferi are a short and wide macaroni

Conchiglie

Conchiglie (from the Italian for "shell") are commonly known as "seashells".

Conchiglioni (from the Italian for "large shell") are large, stuffable seashell shapes.

Creste di galli (from the Italian for "cockscomb") are short, curved and ruffled.

D

Ditalini are short tubes.

E

Elbow macaroni is a type of macaroni in the shape of a small tube curved into a semicircular shape. Its name comes from the similarity of its shape to that of a bent elbow. Elbow macaroni is commonly used in macaroni and cheese and other dishes.

Elbow macaroni die, front view

Back view

Elbow Macaroni is produced by extruding dough through a circular die with a pin or disk in the center that forms the tunnel. The geometry of the die forces more dough through one side of the circle than the other, forming the characteristic curve. The images show front and rear views of an elbow macaroni die which extrudes five pieces at once. In this die, more dough is directed to the outside of the circles than the inside, and the extruded macaroni curls inward.

Elicoidali is a slightly ribbed tube pasta

F

Fagioloni are short narrow tubes

Farfalle

Farfalle (from the Italian farfalla "butterfly") are commonly known as "bow-ties". Usually the farfalle is formed from a square of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different colors are available based on additives such as tomato and spinach. These are often sold together in a mix. They are suitable for most sauces, especially cream and tomato dishes. In Modena farfalle are known as strichetti.

Farfallone are a larger variation of farfalle.

Fideo is a type of noodle, popular in Mexican cuisine, often referred to in English as "vermicelli".

Fiorentine (from the Italian for "Florentine") are a Tuscan pasta shape.

Barilla Fiori-shaped pasta

Fiori (from the Italian for "flower") are shaped like flowers or honeycombs.

Rainbow fusili

Fusilli (from the Italian for "rifle") is a helical pasta, usually about 4 centimetres long. The name comes from the fact that the inside of a gun is "rifled" using a similar screw-shaped device. Fusilli is almost identical to rotini although rotini is slightly bigger and thicker. Fusilli is often made in green and red varieties from added spinach and carrots respectively. The pasta is prominently featured in the Seinfeld episode, "The Fusilli Jerry".

Fusilla bucati (from the Italian for "holed rifles") are similar to fusilli but the shape is close to that of a spring.

G

Garganelli are square egg noodles rolled into a tube.

Gemelli.

Gemelli (from the Italian for "twins") are single S-shaped strands of pasta twisted in a loose spiral. They look like two tubes twisted around each other, hence the name.

Gigli is another name for campanelle.

Gramigna are short curled lengths of pasta

L

Lanterne

Lanterne (from the Italian for "lantern") have deep ridges and are curved in a lantern shape.

Lumache (from the Italian for "snail") are snail-shaped.

Lumaconi are a larger version of lumache.

M

Close-up photo of a handful of macaroni.

Macaroni is any narrow tube pasta. It is typically a machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses.

Maccheroni are longer macaroni.

Maccheroncelli is a hollow pencil shaped pasta.

Maltagliati (from the Italian for "badly cut") are flat, roughly cut pieces of pasta in the shape of a trapezoid or parallelogram. It is commonly used for minestrone or pasta e flaggioli.

Manicotti is another name for cannelloni (see above).

Mezzani are short curved tubes.

Mezze Penne is a shorter version of penne.

Mezzi Bombardoni are wide short tubes.

Mostaccioli is another name for penne (see below).

O

Orecchiette (from the Italian for "little ears") are shaped like ears or bowls. An orecchietta is about 3/4 of an inch in size and looks like a white small dome with a thinner center than edge and a rough surface. A different, non-dome shaped version is called strascinate. In the Taranto area it is called chiancarelle.

orecchiette

Orecchiette probably come from the Provence region in France where a similar type of pasta has been made since Medieval times. This kind of pasta is disc-shaped with a hollowed center, usually obtained by pressing the thumb on the disc. This particular shape facilitates the drying process so that the pasta could saved for a famine. Boats leaving for long trips used to carry large quantities of this pasta. It is then claimed that the Anjous, the French dynasty that dominated Apulia in 1200, brought this pasta into Italy with its current name.

P

Paccheri are large tubes.

Pasta al ceppo is shaped like a cinnamon stick.

For other meanings, see Penne (disambiguation).

penne with sauce

Penne (from the Italian for "feather") is a cylindrical pasta, the ends of which are almost always cut diagonally.

Penne rigate' is penne with ridged sides.

Penne zita is a wider version of penne.

Pennette is a short thin version of penne.

Pennoni is a wider version of penne.

Perciatelli

Perciatelli is a thicker bucatini.

Pipes are a larger version of macaroni.

Q

Quadrefiore (from the Italian for "square flower") are square with rippled edges

R

Radiatore (from the Italian for "radiator") are shaped like radiators.

Ricciolini are short wide noodles with a 90°degree twist.

Rigatoncini is a smaller version of rigatoni.

Mezzi Rigatoni by Barilla, shorter than normal rigatoni

Rigatoni (from the Italian verb rigare "to draw a line") is a form of tube-shaped pasta. It is larger than penne and ziti. Rigatoni is usually ridged (hence the name "lined") and the tube's end does not terminate at an angle, like penne's does. Rigatoni can be coupled with many different sauces, from creamy to chunky. Consequently, rigatoni is a popular choice for restaurants which choose to stock only one tube-shaped pasta noodle. The tube may be stuffed with cheese or other soft foods.

Rotelle

Rotelle (from the Italian for "little wheel") are shaped like wagon wheels.

Rotini

Rotini (from the Italian for "twists") is a 2-edged, tightly wound spiral. It is similar to fusilli but with a tighter spiral. Rotini originate from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato based sauces.

S

Sagne incannulate are long tubes formed of a twisted ribbon of pasta.

Scoobi Do is another name for cavatappi (see above).

Spaghetti in a bowl.

Spaghetti (from the Italian for "little strings") is a long, thin form of pasta. It is versatile, popular, and available throughout the Western world.

Spaghettini is a type of spaghetti.

Spaghettoni is a type of spaghetti.

Spirali are tubes which spiral around.

Spiralini are a more tightly-coiled fusilli.

T

Torchio (from the Italian for "torch") are torch-shaped.

Trenne is penne shaped like a triangle.

Trennette is a smaller version of trenne.

Tortiglioni

Tortiglioni is a narrower rigatoni.

Trofie are thin twisted pasta.

Tuffoli are ridged rigatoni.

V

Vermicelli (from the Italian for "little worms") is a long, round pasta, somewhat thinner than spaghetti. It is pronounced ver-mih-CHEL-lee.

Vermicelloni is a thicker form of vermicelli.

Z

Ziti (from the Italian for "bridegroom") are macaroni tubes sized smaller than rigatoni but larger than mezzani. The addition of the word "rigati"' (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Although the common form of modern ziti is about two inches in length, the name makes more sense when considering the original, classic form of ziti, which was over 18 inches long. It is used to make baked ziti.

Zitoni are a wider version of ziti.