List of pasta
Farfalle (Italian:) are a type of pasta commonly known as bow-tie pasta or butterfly tiktoksmmen.com name is derived from the Italian word farfalle (butterflies). In the Italian city of Modena, farfalle are known as strichetti.A larger variation of farfalle is known as farfalloni, while the miniature version is called tiktoksmmen.comle date back to the 16th century in the Lombardy and Emilia. Sep 10, · Mostaccioli is best served with fresh, light sauces or in casseroles, called pasta al forno in Italian. GEMELLI. Gemelli, Italian for “twins,” is a short pasta made up of two strands of pasta twisted together. This versatile pasta shape works well in pasta salads, casseroles, or light tomato, oil, or dairy-based sauces. RADIATORI.
The name is derived from the Italian word farfalle butterflies. A larger variation of farfalle is known as farfalloniwhile the miniature version is called farfalline. Note that farfalle are not related to the similar-sounding farfelan egg-barley pasta used in Jewish cuisine.
Farfalle come in several sizes, but they all have a distinctive " bow tie " shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as farfalle rigate. Though usable with most saucesfarfalle are best suited to cream and tomato sauces.
In addition to plain and whole-wheat varieties, colours are what is in kfc coleslaw by mixing certain ingredients into the dough, which also affects the flavor as with any pasta. For example, beetroot can be used for red, spinach for green and cuttlefish ink for black. A tomato variety may also be available.
Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy. From Wikipedia, the free encyclopedia. Farfalle Uncooked farfalle pasta. Cookbook: Farfalle Media: Farfalle. Farfalle Recipe Book. Archived from the original on Retrieved List of pasta List of pasta dishes.
Al dente Al forno. National Pasta Association A. Zerega's Sons, Inc. La Rosa and Sons Macaroni Company. Demaco Storci VillaWare. Pasta processing. Food portal Category: Pasta. Categories : Types of pasta. Hidden categories: All articles with unsourced statements Articles with unsourced statements from March Articles with unsourced statements from October Namespaces Article Talk.
Views Read Edit View history. Help Learn to edit Community portal Recent changes Upload file. Download as PDF Printable version. Wikimedia Commons. Uncooked farfalle pasta.
Lombardy and Emilia-Romagna.
Its shape is sometimes compared to pieces of cut up garden hose. One origin legend says that Sicilian pasta-makers created paccheri to smuggle banned garlic cloves into Austria (known as Prussia at the time) in the s where imported garlic had been banned, as the garlic fit neatly in the hollowed out tube of pasta. Pappardelle. Farfalle rotonde is bow-tie shaped pasta that is similar in appearance to farfalle but differs at the sides. While farfalle has zigzag cut edges, farfalle rotonde has round sides. This type of pasta is almost the same size as farfalle but often comes in miniature cuts as well. The smaller version of farfallerotonde is referred to as tripolini. Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.
When many of us think of pasta, we typically think of the more popular styles such as spaghetti, penne or linguine, but there are actually dozens of different types of pasta, each with their own special flavor profile, culinary application and even regional origin.
But how did pasta actually came to be? Food that is made of flour and eggs or water and molded into strings or other shapes, a. In one of the most popular theories of how pasta came to be in Italy, it is said that Marco Polo, the famous Venetian explorer, brought the noodles he found from China to Italy.
This was during the 13th century and the documentation historians refer to is in his renowned book The Travels of Marco Polo. For many, this is how pasta in Italy came to be. However, some historians believe that many types of pasta in Italy has been around way longer than that. The Roman politician Cicero, who lived from to 43 BC, mentioned he had a passion for said pasta.
Many archaeologists also believe that the earliest types of pasta or noodles were actually created in Central Asia, thousands of years before Marco Polo ever came to the region. And that it traveled westward from there by way of nomadic Arab tribes to Europe.
Whichever of the stories may be true, the facts are these: pasta is one of the most beloved food in the world today, and it is indistinguishable from Italian cuisine. Below is an extensive list of the many different types of pasta commonly used in kitchens all over the world, along with some key facts about each one.
Or check out our selection of Italian pasta recipes if you feel hungry right now or learn how to make pasta from scratch. If you can imagine a thicker version of spaghetti with a hole running through the middle, that would be bucatini.
Penne pasta features a small cylindrical shape, and is one of the 10 most popular types of pasta in the world in terms of consumption volume. Born in Sicily and perfected all over Italy, penne is often stuffed with various fillings e. One of the popular types of pasta, it comes in long, flat, ribbon-like strips, and is historically from the Marche and Emilia-Romagna regions of Italy.
It is very easy to make with the help of a good pasta maker. It is commonly served with pork or beef, as well as ragu alla bolognese sauce. Caserecce is a native of Sicily, but its popularity soon spread throughout the various regions of central and southern Italy.
This pasta is cut into flat, long strips and features wavy or ruffled edges, and is often served with Italian sausage or ricotta cheese. Known as malloreddus in their native land of Sardinia, gnocchetti sardi is a pasta that features a small, compact shape, almost like tiny clamshells. They are often served with meat, like this malloreddus with pork shoulder sauce recipe , or cheese sauces. The exact origin of this popular pasta is somewhat hard to nail down because it has been around since the days of the Roman Empire, but it was definitely popularized in Italy.
Gnocchi is a type of dough dumpling that is cut into pieces about the size of a small cork, and it often features potatoes, spinach, ricotta, eggs, cheese like this gorgonzola gnocchi recipe or simply pan fried with butter and sage. Perhaps one of the most commonly used pastas in the world, spaghetti reportedly originated in China, and was imported to Venice by way of the popular merchant traveler Marco Polo. Spaghetti noodles are very long, thin and round-shaped, and are commonly served with a wide variety of sauces, meats and vegetables, including marinara sauce , meatballs and mushrooms.
One of the most famous dishes with this type of pasta is spaghetti alla carbonara. Sagne torte is a spiral-shaped pasta that originated in Puglia, Italy, and is commonly served with a variety of mixed meat sauces.
One of the most traditional recipe is sagne e fagioli from the Abruzzo region. This highly popular pasta style originated in the regions of Calabria and Campania, and features a large tubular shape, almost like slices of a garden hose. Originating from Naples, tortiglioni features a tubular design with small ridges that run in a slightly diagonal direction down the length of the tube.
This not only makes it a beauty to look at, but it serves a great functional purpose as well, as tortiglioni is a perfect match to hold full-bodied sauces of all kinds.
Rigatoni is a large, tubular pasta with vertical ridges that run lengthwise down the tube. It is slightly larger than penne, and is often served with meat ragu, as well as a variety of light and heavy sauces like this rigatoni in salsa rosa recipe. Ditalini is commonly served with ricotta cheese or broccoli, and is great for use in soups. Also known as macaroni , maccheroni is perhaps one of the most popular pasta styles in the world.
It originated in northern and central Italy, and it features a small, slightly curved, tubular shape that makes it very versatile. Maccheroni is commonly used in baked pasta dishes, soups, or tossed with cheese or vegetable sauces like in pasta alla norma. This long, thin, elliptical, ribbon-like pasta originated in the Liguria and Genoa regions of Italy. It is very commonly used in combination with seafood and clam sauce, as well as a variety of red sauces such as arrabbiata or marinara.
Nonna Box even recently featured a Tuscan version of it enhanced by truffle! Born in the Province of Siena, Italy, pici is a hand-rolled pasta that looks like a fat version of spaghetti. It is commonly eaten with ragu, garlic tomato sauce, porcini mushrooms, and a variety of game meat e. The origin of this uber-popular pasta shape is somewhat obscure, but legend has it that the Lombardy region played a big role in spreading its popularity.
It is a square shaped pasta with ruffled edges, and is often stuffed with various fillings including meat, cheese and vegetables as well as shellfish like in this lobster ravioli recipe.
Originating from the Emilia region of Italy specifically Modena and Bologna , tortellini are a somewhat ring-shaped pasta that is often stuffed with a combination of meat prosciutto, pork, etc. Perhaps one of the most whimsically shaped pastas on the list, capricci comes from Puglia, Italy, and features irregular shapes similar to ocean coral.
Capricci is often eaten with thick or thin sauces. This long, thick, corkscrew-shaped pasta originally hails from Southern Italy, and is most commonly served with tomato sauce and cheese.
With a centuries-old history rooted in Italy, canule is a long, somewhat thin corkscrew-shaped pasta that is perfect for serving with thin or thick sauces. Brought to Italy by way of the Middle East, this small tubular pasta is similar to macaroni, only with a more curved shape and featuring fine ridges. Chiocciole is perfect for use in soups, or with light or heavy sauces. Ditali is commonly used in soups as well as pasta salads.
Born in the Puglia region of southern Italy, fricelli features a rolled tubular shape, and has the consistency of a dumpling. It is typically served with fried eggplant and tomatoes, or with various creamy sauces.
The region of origin for stelline is somewhat of a hotly debated topic, but suffice it to say that stelline has its roots in Italy. This tiny star-shaped pasta is a preferred choice for use in soups.
Hailing from the Emilia-Romagna region of Italy, passatelli is a slender pasta with an appearance similar to rice noodles, only a little thicker. It is comprised of eggs, bread crumbs and grated Parmesan cheese,and is usually cooked in chicken broth. Mezze penne is slightly shorter and more slender than regular penne pasta, but it does feature the same ridges.
It is enjoyed throughout the regions of northern Italy as well as Campagnia, and is traditionally paired with tomato sauce, or the spicier arrabbiata sauce. It is most commonly enjoyed as a baked casserole dish made with layers of lasagna interspersed with various sauces, cheeses and other ingredients.
Croxetti originated in the northern Italian region of Liguria, and is shaped to mimic a medallion, often stamped by hand or machine to depict intricate designs or patterns. They are customarily served with simple sauces such as meat, mushroom, pesto , fish, or light cream. As with other types of pasta, it is commonly served with a wide variety of sauces, both thick and thin. Hailing from the Piedmont region of Italy, this square-shaped pasta typically measures one inch on each side.
Like other types of pasta with filling, it is commonly stuffed with meat or vegetables. Similar to tortellini but larger, tortelloni was reportedly born in the region of Emilia, and has a dumpling-style consistency.
Tortelloni is most often stuffed with ricotta cheese and various leafy vegetables such as spinach, like in this tortelloni with spinach and ricotta.
Originating in the Emilia-Romagna region of Italy, this square-shaped pasta is very similar to ravioli, and is typically stuffed with meat, cheese or mushrooms. Tortelli is also often served with bolognese sauce or melted butter and sage. Originating in Sicily, anelli is most often enjoyed in soups and pasta salads. This pasta is basically a smaller version of anelli, being about one-fourth of its size.
Also hailing from Sicily, anellini is most commonly used in soups, pasta salads, and in combination with meat ragu or in a timballo. This long, thick, tubular, extruded pasta has Venetian roots, and is commonly made from buckwheat or whole wheat flour. Bigoli is typically enjoyed with various thick or meat sauces, with one of the most popular being duck ragu. Common to the Emilia-Romagna, Umbria, Marche, and Tuscany regions of Italy, strozzapreti is a hand-rolled pasta that is similar to cavatelli due to its hot dog-bun shape, but it is slightly more elongated, and features a light twist.
Similar to spaghetti but with a flatter, slightly convex cross-section, bavette comes from Genoa, and is typically served with traditional pesto sauces, or with vegetables.
Rooted in the regions of Liguria, Marche and Emilia-Romagna, tagliolini is a long, ribbon-like pasta that is similar to fettuccine, and measures about a quarter of an inch wide.
Tagliolini is typically served with various sauces, with one of the most popular being bolognese sauce. The Lombardy region in northern Italy lays claim to the origin of pizzoccheri , which is a flat, short, ribbon-like pasta commonly made from a combination of buckwheat and whole wheat flour. Abruzzo, Italy, is the place of origin for this particular pasta, which has a shape similar to spaghetti but with a flatter cross-section.
Spaghetti alla chitarra can be served with a wide variety of meat and cream sauces, and can tasted in the Abruzzo Nonna Box. Taglierini is another name for tagliolini described above. It should be noted that taglierini is often served with butter and truffles a recipe known as tajarin , or with a roasted meat sauce.
Trenette is a dried, narrow, flat pasta that is commonly associated with the regions of Liguria and Genoa in Italy. It is often served with a pesto sauce in a traditional preparation known as trenette al pesto. Reportedly first created in Naples, Italy, by the famed chef Nicola Federico, cannelloni is a tube-like or cylindrical pasta that usually measures three to four inches in length, and is often stuffed with a cheese, meat, vegetable or fish filling.
The famous pasta brand Barilla calls this shape Cellentani in honor of a famous Italian singer of the s, Celentano. Cavatappi is typically served in tomato-based sauces, and is often paired with cheeses such as provolone, mozzarella and Parmesan, or serve it with our summery caprese pasta salad recipe.
Made from a flat, square pasta noodle that has been rolled into a tubular shape, garganelli has its roots in the Romagna region of Italy, and is known for its distinctive grooves that are formed by rolling the pasta tubes over a wooden comb. Garganelli is frequently enjoyed served al prosciutto e piselli — that is, in a dish that features a mixture of onions, peas, and salt-cured ham.
One of the tastiest types of pasta, cavatelli is most commonly enjoyed in combination with ricotta cheese and tomato sauce, or with the very famous recipe for cavatelli and broccoli. This small, seashell-shaped pasta originates from Italy, and is one of the most popular pasta shapes in the region because it is specifically designed to hold more sauce.
Common applications for conchiglie include pastas, soups and casseroles, like in this Stuffed Shells Recipe with Ricotta, Prosciutto And Peas. It is typically served with a creamy olive sauce, or tomato sauce with basil. Similar to other types of pasta such as chiocciole, lumache are small, snail-shaped pasta shells that typically feature one crimped end to better hold the sauce.
They find their roots in Sicily, and are usually enjoyed with slightly heavier, chunkier sauces.