PASTA SHAPES

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PASTA SHAPES

 

AGNOLOTTI: 'Priest's caps " : crescent-shaped, meat-filled ravioli

ANELLINI: The smallest pasta rings

BAVETTINE: Narrow linguine

BUCATINI: Short, straight macaroni

CANNELLONI: Large, round tubes for stuffing

CAPELLI D'ANGELO: " Angel's hair, " the finest of all pasta

CAPPELLETTI: Stuffed " hats " This pasta is similar to spaghetti but it is made

into much longer strands that are twisted into little coils before drying.

CAPELLI DI PAGLIACCIO: " Clowns' hats "

CAPELVENERE: Fine noodles

CAVATELLI: Short, crinkle-shaped edged shells

CONCHIGLIE: " Conch shells "

CORALLI: Small tubes for soup

CRESTE DI GALLE: " Cocks-combs "

DITALI: " Thimbles " , short macaroni

FARFALLE: " Butterflies " , bows

FARFALLONI: " Big butterflies " , or bows

FEDELINI: " Little faithful ones " , very fine rods of spaghetti

FETTUCCE: " Ribbons " , widest of the fettuccine family

FETTUCCINE: " Narrow ribbons " , of egg noodles

FUSILLI: " Little springs " , spindles or spirals

LANCETTE: " Little spears "

LASAGNE: Extra broad noodles, about 2 inches wide, smooth or ripple-edged

LINGUE DI PASSERI: " Sparrows' tongues "

LINGUINE: " Little tongues " , thick, narrow ribbons

LUMACHE: " Snails " , shell-shaped

MACCHERONI: Macaroni of all types: hollow or pierced

MACCHERONI ALLA CHITARRA: Also called tonnarelli: noodles cut with the steel

wires of a special guitarlike tool

MAFALDA: Broad noodles, rippled on both sides, wider than fettuccine

MAGLIETTE: " Links " , slightly curved, short lengths of hollow pasta

MALTAGLIATI: Irregularly cut shapes

MANICOTTI: " Muffs " , giant tubes for stuffing

MARGHERITA: " Daisies " , narrow noodles, rippled on one side

MARUZZE: :Seashells "

MEZZANI: Short, cut, curved macaroni

MOSTACCIOLI: " Little moustaches "

OCCHI DI LUPO: " Wolf " s eyes " , large tubes Fregola Sarda (Italian Couscous)

OCCHI DI PASSERI: " Sparrows' eyes " , tiny circles

0RRECCHIETTE: " Little ears " This pasta is created by rubbing wet semolina wheat

into little balls, which are then dried and toasted.

ORZO: Rice-shaped or barley-shaped pasta

PAPPARDELLE: Broad noodles, traditionally served with game sauces

PASTA FRESCA: Fresh egg pasta

PASTA VERDE: Green pasta, usually incorporating spinach in the dough

PASTINA: " Tiny dough " , minute pasta shapes used in soup

PENNE: " Pens " or quills, tubes cut diagonally at both ends

PERCIATELLI: Long thin hollow macaroni, looks like thick spaghetti

PEZZOCCHERI: Thick, dark buckwheat noodles

QUADRETTINI: Small flat squares

RAVIOLI: Pasta squares filled with meat, cheese, and/or vegetables

RICCIOLINI: Little curls "

RIGATONI: Large grooved macaroni

ROTELLI: " Small wheels "

ROTINI: Spirals or twists

ROUTE: Spiked wheels with hubs

SPAGHETTI: Variety of long thin rods, including capellini (very thin)

TAGLIATELLE: Family of egg noodles similar to fettuccine Originated in the

Middle Ages when families would press a thin sheet of pasta between 2 wooden

molds engraved with the family's coat of arms on one side and symbols on the

other.

TORTELLINI: Small, stuffed pasta similar to cappelletti

TRENTETTE: A narrower, thicker version of tagliatelle

TUBETTI: " Small tubes " , hollow

VERMICELLI: Very fine spaghetti

ZITI: " Bridegrooms " , slightly curved large tubes

 

 

 

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