Pasta is the basis of traditional Italian cuisine and one of the most popular dishes in the world. Pasta is made from unleavened wheat flour dough and comes in a variety of shapes, sizes, colors and names. The most daring experts say that there are more than 600 types of pasta in the world.
In any case, it would be simply impossible to describe all its varieties in one article, so we decided to narrow down the list to the 25 most important and popular ones that you may not have heard about. Warning: Have a bite to eat before viewing this post - these photos will probably make your stomach beg plaintively for food.
1. Manicotti.
These are very large tubes, usually corrugated, which are stuffed with a wide variety of fillings (seafood, meat, vegetables), and then baked, poured over with traditional Italian white bechamel sauce and sprinkled with grated parmesan. Despite its large size, manicotti is a fairly light (and delicious) dish.
2. Bucatini.
Bucatini - thick pasta in the form of spaghetti with a hole in the center. These 25-30 cm long tubes are usually boiled for 9 minutes and then served with butter sauces, pancetta (bacon) or guanciale, vegetables, cheese, eggs and anchovies or sardines.
3. Tagliatelle.
Tagliatelle are long flat "ribbons" made from eggs. They have a porous and coarse texture, making them ideal for beef, veal, pork or rabbit Italian sausages. Another popular version of tagliatelle is served with truffles, olives and vegetables.
4. Ravioli.
Traditionally, they are cooked at home. This is a kind of dumplings. They are usually square in shape, although there are also round and semicircular ones. The type of filling varies by region. In Rome, for example, ravioli is stuffed with ricotta, spinach, nutmeg and black pepper. In Sardinia, they are stuffed with ricotta and grated lemon peel.
5. Gemelli.
Translated from Italian, this name means "twins". It is a twisted pasta usually served with light sauces (such as pesto) that are left on the spirals. Gemelli are sometimes referred to as "unicorn horns". It is the perfect choice for salad or various types of tomato sauces.
6. Farfalle.
Farfalle means "butterflies" in Italian and is one of the most popular types of pasta. They can be of different sizes, but always have a clear butterfly shape. Although almost all sauces are suitable for them, it is best to serve farfalle with cream and tomato. Farfalle are very different - regular, tomato, with spinach. Usually different varieties are sold together, in one package, reminiscent of the color of the national flag of Italy.
7. Fettuccine.
This name translates as "little ribbons". These are flat, thick noodles made from eggs and flour. They are similar to tagliatelle, but slightly wider. Especially popular in Roman cuisine. Fettuccine is often eaten with beef or chicken stew. However, the most popular dish with this type of pasta is Fettuccine Alfredo, which consists of fettuccine, parmesan and butter.
This type of pressed paste, with six "petals" surrounding the center, resembles a flower. Often used with salads, but also great with meat, fish or tomato-based sauces.
9. Cannelloni.
It translates as "big reed". This is a cylindrical type of pasta that is usually served baked with stuffing and drizzled with sauce. Popular toppings include spinach and ricotta or minced beef. Usually, tomato sauce (bottom) and bechamel (top) are used with this pasta.
10. Ditalini.
Ditalini resemble very short pasta in the form of small tubes. This type of pasta is typical of Sicilian cuisine. They are usually one of the main ingredients in salads due to their small size, but they are also added to soups. In main dishes, ditalini is usually served with ricotta and broccoli.
11. Rotini.
Do not confuse them with the very similar looking fusilli. Rotini is a type of pasta shaped like a spiral or a corkscrew if you like. Due to their unique structure, rotini add more flavor and flavor to the dish by absorbing more of the sauce. They are often served with pesto, carbonara, or tomato-based sauces.
12. Linguine.
These are long, flat noodles, wider than spaghetti and about the same size as fettuccine. They first appeared in Genoa and are served with pesto or seafood. Typically, linguines are available in both white flour and whole grain varieties.
13. Conchile.
They are usually referred to simply as "shells" due to their characteristic shape. Especially popular in Britain. This type of paste can come in a wide variety of colors - natural dyes such as tomato extract, squid ink or spinach extract are used to color them.
14. Radiators.
Radiatori are small short pastas named after radiators. This unusual shape is to maximize surface area for better adhesion. This shape is what makes pasta great for thick sauces, but it can also be found in casseroles, salads, and soups.
It is a thick, long pasta that first appeared in the province of Siena in Tuscany. The dough is rolled into a thick, flat sheet, cut into strips, and then rolled by hand into tiny long cylinders, slightly thinner than a regular pencil. Pichi is served with a variety of dishes, including garlic-tomato sauce, mushroom sauce, stew, and various types meat.
16. Garganelli.
This is a type of egg-based pasta that is notorious for taking a very long time to cook. Garganelli rolled up in the form of tubes, reminiscent of foam. This type of pasta is typical of Bolognese cuisine and is also often served with duck stew.
17. Vermicelli.
In translation, the word "vermicelli" means "little worms." This is a traditional type of long thin pasta, similar to spaghetti and well known to all our compatriots. Although it is one of the most traditional types of Italian pasta, some Asian countries have their own variations of this rice flour dish. Vermicelli goes well with seafood.
18. Cavatappi.
Cavatappi - wrapped spiral tubes that resemble twisted pasta. It's the perfect choice for a cold salad and goes well with both light and heavy sauces.
19. Tortellini.
Tortellini first appeared in the Italian region of Emilia. These are ring-shaped pasta with a filling inside. Usually they are filled with minced meat (pork, prosciutto), cheese and vegetables (spinach), and served with beef or chicken broth. Tortellini is one of the most common types of pasta.
20. Pappardelle.
These are large and very wide pasta. When raw, they are 2-3 cm wide and may have grooved edges. Pappardelle comes from the Tuscany region and is great with tomato and meat sauces, and they are also served with mushrooms, parmesan or stew.
21. Fusilli Bukati.
As the name implies, this pasta is a mixture of fusilli and bucatini pasta. From the fusilli, she got her characteristic spiral shape, and from the bucatini - the length and hollow center. Suitable for almost all types of sauces.
22. Lasagne.
Of course, you know lasagna - one of the most popular types of pasta in the whole world, but few people know that there is a smaller version of this Italian dish called lasagnette. It can be served in two forms - layered on top of another with various ingredients in between (as in regular lasagne) or simply laid out on a plate with other ingredients.
23. Strignozzi.
It translates as "shoe laces." It is a long thin spaghetti-like pasta typical of the Italian region of Umbria. Pasta is handmade and usually served with black truffles, meat stew, mushroom or tomato sauce, etc.
24. Risoni.
Also known as risi. Reminiscent of rice in both shape and size. Due to its small size, it is usually served in mugs, but also goes well with salads and stews. It comes in a wide variety of flavors and colors, such as spinach, peppers and dried tomatoes.
25. Packery.
This type of pasta comes from Campania and Calabria. Pakkeri - very large tubules. Usually smooth, but there is also a grooved variant called paccheri millerige. This type of pasta can be served with bolognese and other sauces or, due to its large size, stuffed with cheese, seafood or meat and baked.
All types of Italian pastas are made from unleavened dough and cooked in a liquid (water or broth), which is how they differ from other types of flour products. At the same time, there is a strict classification according to the type of preparation and composition of the test. Dry pasta (pasta secca) is made, as a rule, from the simplest dough: semolina flour (coarse grinding of durum wheat - semolo di grano duro) is kneaded with water (not a gram of salt!) Mechanically, since it is almost impossible to do it manually. Also, various products are mechanically formed from the dough, which, after drying, can be stored for many months and even years.
Dry pasta, in turn, is divided into long (lunga, such as spaghetti), short (corta or tagliata, such as penne), small products (pastina or minestrina), intended for seasoning soups and broths (for example, asterisks (stelle)).
Dry pasta is most typical of southern Italy, where the sea breeze dried the "pasta" once hung on special stands. Raw, or fresh, pasta (pasta fresca), often called "egg" (pasta all "uovo), is made from flour soft varieties wheat with the addition of eggs or egg powder. The dough is kneaded (can be done by hand) and then shaped by hand (or using simple devices) to cook immediately or freeze. Most often, this type includes stuffed pasta - such as dumplings (pasta ripiena), such as ravioli or tortellini. Raw pasta is more typical of Northern Italy.
Currently, there are dozens of types of pasta, many of which are suitable only for a certain sauce or dish. Often in recipes there are unfamiliar names for pasta, and I want to know how they actually look and what they are eaten with. That is why we have selected and described the 30 most popular types of pasta. If you come across an unfamiliar type of noodles or hollow pasta, take a look at our plate, any pasta from the same category can replace it.
Long straight pasta
Capellini (capellini) makarka
Long, round and very thin. They are sometimes also called "angel hair". Used only hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.
Vermicelli (vermicelli)
Long, rounded, thinner than spaghetti. In Italian, their name means "little worms". Used hot, sometimes cold. Served with light sauces or broken and mixed with vegetable salads.
Linguine (linguine)
Long, flat and narrow, slightly longer than spaghetti. Their name is translated from Italian as "little tongues". Used hot, sometimes cold. Large enough to serve with thick sauces such as marinara sauce.
Spaghetti (spaghetti)
The most popular pasta in the world: long, roundish, medium thickness. Their name translates as "little ropes". Served only hot. Used with tomato sauces or in casseroles.
Fettuccine (fetuccine)
Long, flat ribbons and wider than linguine, but can substitute for linguine in all recipes. Served only hot. Used with thick sauces, especially good with creamy sauces.
Lasagna (lasagna)
Long and very wide, can be with straight or curly edges. The casserole with their use is called in the same way. Served only hot. They are laid in a form in layers, spreading each layer with a thick tomato or cream sauce, and baked.
Curly and twisty pasta
Rotini (spirals)
Very short coils that look like springs made from spaghetti. Served hot or cold. Used with very thick chunky sauces or in pasta salads.
Fusille (fusilli)
Longer than rotini, also twisted. In Italian, their name means "little wheels". There are different types: short and thick, short and thin, long and thin. Served hot or cold. A lot of uses: with almost all sauces, in soups or in pasta salad.
Pappardelle (egg noodles)
Wide long noodles. One of the few traditional views of Tuscany. They can be bought fresh (then they are cooked for only a couple of minutes) or dry. Serve hot, in baked dishes, with thick sauces.
Tagliatelle (tagliatelle - egg noodles)
Same width as fettuccine or linguine but not as flat. Classic Emilia Romagna pasta. Served hot. Used in casseroles, soups.
hollow pasta
Ditalini (ditalini)
Small, very short pipes, in Italian their name means "thimble". Served hot or cold. Used in soups or pasta salads.
Elbow macaroni (horns)
Curved hollow horns, which are traditionally used to make macaroni cheese. Served hot or cold. Used in baked dishes or in pasta salads.
Perciatelli (pechutelle)
Long, thin, straight tubes, thicker than spaghetti. Served hot. Use them in place of spaghetti with ragout sauce, other meat sauces, and baked with eggplant.
Ziti
Arcuate tubes, but wider and longer than elbow macaroni. There is also a short variety of them, which is called cut ziti. Served hot or cold. They are used baked, in pasta salads, with thick sauces.
Renne (penne)
Straight, medium length tubes, often with lateral grooves. They are also sometimes called mostaccioli. Their diagonal cut resembles a fountain pen, which is why they got their name. Served hot. Used in soups, baked, with any sauces.
Rigatoni (rigatoni)
Long, short tubes, wider than penne, but also grooved. They are used with various sauces: thick creamy sauces linger well in the grooves on the sides.
Cannelloni (cannelloni)
Large, long pipes, like manicotti, but larger; translated from Italian - "large reed". Served hot. They are usually stuffed with meat fillings and baked with sauce.
Manicotti (manicotti)
Longer and wider than penne, may be grooved. Manicotti is also called the dish itself when that particular pasta is used, as is the case with lasagna. Used hot. Served with stuffed meat or cheese fillings.
Other forms of pasta
Alphabets (alphabet)
In the form of small letters of the alphabet, one of the most favorite children's pasta. Served hot. Used in soups.
Anelli (anelli)
Little rings. Served hot. Used in soups.
Farfalle (Bow Tie Pasta, bows)
Square pieces of paste gathered in the center to make a bow; their name is translated from Italian as "butterflies". Served hot. They are used in soups with cereals, such as buckwheat, and in other dishes.
Conchiglie
Shells with a long and narrow cavity. In Italian, their name means "mollusk shell". There are different sizes. Serve hot or cold. Used in soups, baked and added to pasta salads.
Conchiglioni
They look like ordinary shells (conchiglie), but noticeably larger. They are served in different ways, very effectively, hot. You can stuff (try, for example, a mixture of ricotta, pine nuts and spinach).
Orzo (orzo)
And in size and shape they resemble rice, translated from Italian as "barley". Served hot. They are also used as a side dish, and in soups, and in vegetable salads.
radiator
With grooves and grooves, like a radiator. Served hot, but can also be consumed cold. Good with thick creamy sauces, in soups and salads, including fruit ones.
Ruote
In the shape of wagon wheels. Served hot. Used in soups, goulash, salads and thick sauces.
Pasta colorata (colored pasta)
Many of the pasta listed above come in a different bright color. They are made with the addition of food coloring. Egg (egg pasta, or pasta all "uovo), spinach (green pasta, or pasta verde), tomatoes, beets (purple pasta, or pasta viola), carrots (red pasta, or pasta rossa), winter pumpkin are popular among food additives. (orange pasta, or pasta arancione), squid ink (black pasta, or pasta pega), truffles (truffle pasta, or pasta al tartufo) and chili.Served hot or cold.Depends on shape
And water mixing, various molding and drying methods.
Classification and range
All pasta is divided into groups A, B, C; grades (highest, first, second). Designations of pasta made using additional raw materials are supplemented with the appropriate name, for example, premium egg noodles.
The grade of products is determined by the grade of flour. The standard provides for the production of pasta of the highest grade (from flour of the highest grade - grits), the first grade (from flour of the first grade - semi-grains), the second grade (from flour of the second grade - semi-grains).
The range of pasta products is very diverse. Along with the usual products, the following varieties of pasta are produced:
- higher egg; higher egg with an increased content of eggs;
- tomato first and highest grades;
- dairy products of the first and highest grades with the addition of cow's milk, whole dry skimmed cow's milk;
- cottage cheese of the first and highest grades;
- fortified first and highest grades;
- fast-cooking;
- pasta with vegetables;
- products with dry yeast or yeast extract;
- products with soy flour;
- products with fish protein concentrate.
Pasta for special purposes are made, for example, for baby and diet food:
- small (in the form of grains) products of increased biological value for baby food from premium flour with the introduction of caseite, iron glycerophosphate, vitamins B 1, B 2 and PP;
- protein-free products (in the form of vermicelli) for medical nutrition and for children in need of a hypoprotein and gluten-free diet; made from a mixture cornstarch with the addition of vitamins;
- second course items. The formed noodles are passed through an oil bath or sprayed with oil, then dried at 70-130°C. In such noodles, fat does not oxidize for 6 months. It has a high nutritional value and does not stick together when cooked;
- items for long term storage. Fresh products are packed in heat-resistant bags and irradiated from both sides with infrared rays at 100-160 °C for 3-4 minutes. Thus, the products are sterilized, and their shelf life increases.
In addition to varietal differences, the commodity classification divides pasta into types, and types into subtypes.
The entire range of pasta products is subdivided by regulatory documentation into four types: tubular products, thread-like, tape, curly.
Each type of pasta is divided into subtypes.
To tubular products include three subtypes - pasta, horns, feathers.
Pasta is divided into the following types: ordinary (diameter 5.6-7 mm), ordinary corrugated (diameter 5.6-7 mm), special (diameter 4.0-5.5 mm), special corrugated (diameter 4.0-5 .5 mm), amateur (with a diameter of more than 7 mm), amateur corrugated (with a diameter of more than 7 mm), straws (with a diameter of up to 4 mm).
The length of pasta is short 15-30 cm, long-more than 30 cm.
Horns - shortly cut tubular products, slightly curved, the length along the outer curve is from 1.5 to 5 cm. Horns are of the following types: ordinary (5.6-7 mm in diameter), special (4.1-5.56 mm in diameter) , straws (up to 4.1 mm in diameter), for minced meat (20 ± 3 mm in diameter).
Feathers are short-cut tubular products with an oblique cut and a length from an acute angle to a blunt cut from 3 to 10 cm. They produce the following types: amateur (more than 7 mm in diameter), ordinary (5.6-7 mm in diameter) and special (4 .1-5.56 mm).
To thread-like products include gossamer vermicelli (section not more than 0.8 mm), ordinary (section not more than 0.9-1.5 mm) and amateur (section from 1.6 to 3.5 mm).
Tape products include primarily noodles, which are available in smooth, corrugated, sawtooth, wavy, and the like. The dimensions of the noodles are arbitrary, however, the width of the tape must be at least 3 mm, the thickness should not be more than 2 mm. Noodles are produced narrow (up to 7.0 mm inclusive) and wide (from 7.1 to 25.0 mm).
Figured products are divided into the following types: alphabet and figurines 8x2x10 mm in size; ears and bows; shells of various sizes (diameter up to 30 mm and wall thickness no more than 1.2 mm); sprockets, gears, rings (diameter 10 mm and thickness 1.55 mm); cereals and grains of rice type (with a diameter of not more than 3 mm and a length of not more than 10 mm); squares, triangles and other curly plates (thickness not more than 1.2 mm, side of a square, triangle not more than 12 mm); Bolognese stamps (plate sizes from 10x10 to 50x50 mm, thickness from 0.7 to 1.5 mm).
In the above classification list, their shape is taken as a sign for the division of pasta. Often other features are used, for example, technological, size, cross-sectional character, etc.
Depending on the way of forming Distinguish between pressed and stamped products. Figured products are stamped, the rest are obtained by pressing.
Depending on the length pasta is divided into long (from 20 to 40-50 cm), short and short cut (from 1.5 to 20 cm), soup fillings (in the form of thin flat and curly slices 1-3 mm thick).
Depending on the laying out before drying pasta is divided into straight (all hanging-drying products), loose (all short-cut products and soup fillings that are dried in bulk), skeins and bows (vermicelli and noodles of a special layout).
The assortment of pasta is constantly updated.
Pasta is characterized by high nutritional value and good digestibility. They contain at least 11 - 12% protein, 70-72% carbohydrates (mainly starch), 13% moisture and 0.5-0.7% fat, the content of minerals and fiber that are not absorbed by the body is insignificant.
The nutritional value
The main consumer advantages of pasta are:
- high nutritional value, since the best quality wheat flour with a high content of proteins and a minimum amount of minerals is used for their manufacture;
- high digestibility of proteins (86%), fats (90%) and carbohydrates (98%);
- culinary advantages - the speed and simplicity of cooking (cooking time for small products is about 5 minutes, thick-walled - 15-20 minutes).
Nutritional value and consumer advantages depend on the variety and composition and the additives used.
Factors that shape quality
Main raw material for the production of pasta, special pasta flour, baking flour of the highest and first grades with a content of at least 28% gluten and water are used.
To additional raw material include: enrichment additives - eggs, egg products, whole and powdered milk, etc.; flavoring and aromatic additives - vegetable and fruit juices; vitamin preparations - B 1, B 2, PP; improvers - surfactants used to give pasta specific organoleptic and physico-chemical properties.
Production process pasta is currently carried out on an automatic production line and consists of the operations of preparing raw materials, kneading, dough processing (kneading and rolling), molding (curly products are pressed, stamped, noodles are made by hand), drying, curing (stabilization), sorting and packaging.
Pasta quality largely depends on proper drying. Slow drying leads to sourness and moldiness, fast drying leads to cracking, uneven coloring without vitreous fracture and with unsatisfactory cooking properties. Short-cut products are dried for 20-90 minutes at a temperature of 50-70 °C, long - 16-40 minutes at a temperature of 30-50 °C.
Quality control pasta is produced according to organoleptic and physico-chemical parameters in accordance with the requirements of the standard.
Organoleptic indicators - color, surface condition, shape, taste and smell, state after cooking and appearance in a fracture.
The color of the pasta should be uniform with a creamy or yellowish tinge. A whitish or grayish color indicates a defective raw material, a violation technological process pressing or drying.
The fracture of pressed products should be vitreous. A white flour break indicates defects in raw materials or dough processing.
The surface should be smooth, polished or slightly matte. The roughness of products is undesirable, although it disappears during cooking.
The taste and smell of dry and cooked products should be unremarkable: there should be no bitterness and high acidity, musty and moldy smells or any other extraneous tastes and odors.
Condition after cooking is the most important indicator of pasta. Cooked for 10-20 minutes, pasta should increase in volume by at least 2 times, keep its shape well, be soft, elastic, not stick together, not form lumps. Other important property, associated with cooking, is the persistence of dry matter.
The form must be correct, corresponding to the name of the products.
Physical and chemical quality indicators - humidity, acidity, strength and scrap content (for pasta), the content of crumbs, metal impurities, the absence of barn pests. Based on the data obtained, a conclusion is made about .
Sometimes in the articles in the "Lunch" section there are unfamiliar words or terms that I would like to know more about. To make life a little easier for our inquisitive readers, we are starting to compile a dictionary of culinary terms. We will make references to it later.
In the part called "Pasta" we will start with the classification of pasta. We will gradually supplement the section with other terminology related to this Italian culinary phenomenon.
group pasta BUT - products from durum wheat flour of the highest, first and second grade according to the classification of the current GOST R 518650-2002.
The surface of products of group "A" is smooth, golden or amber in color. The edge of products is "glassy". The presence of small dark specks and dots on the surface of the pasta is not a flaw. This is a distinctive feature of the variety, which is due to the specifics of grinding flour from durum wheat.
Alphabet (in Italian Alphabets) - pasta in the form of small letters of the alphabet. One of the most favorite children's pasta. Most often used in soups.
Angelotti (or agnolotti, in Italian Agnolotti) - small crescent-shaped pasta, they are stuffed with various fillings (meat, ricotta, spinach, cheese). Similar to Ukrainian dumplings.
Anelli (in Italian Anelli) - miniature rings for soups.
Apulian ears - pasta in the form of ears, originally from Puglia.
group pasta B - products from flour of soft vitreous wheat of the highest and first grade according to the classification of the current GOST R 518650-2002. As a rule, they are prepared quickly. If cooked too long, they stick together. Pasta made from “soft” wheat varieties has a “rough” surface, whitish or poisonous yellow color. Such products belong to economy class products. In some countries it is forbidden to make pasta from such flour.
Bavette (in Italian Bavette) - similar to flattened spaghetti, originally from Liguria (region of Italy). Bavette with classic Genoese pesto sauce is still a traditional dish there.
Bigoli - paste in the form of long hollow tubes. The dish comes from Veneto. (Terre dei Trabocchi)
Bucatini - thick Italian spaghetti with a hole through the center of the product. The name comes from the Italian "buco" meaning "hole" and "bucato" meaning "pierced".
Bucatini are common throughout the province of Lazio, especially in Rome. These spaghetti are made from durum wheat. Their length is 25-30 centimeters, and their width is 3 millimeters.
group pasta AT - products made from wheat flour of the highest and first grade according to the classification of the current GOST R 518650-2002. In some countries, it is considered that such flour is not suitable for pasta. The quality of products of group B is manifested during cooking, reflected in the "brittle" forms: they swell, break. They belong to economy class products and are cheaper than group A products.
Vermicelli (in Italian Vermicelli; from verme - "worm") - long, rounded pasta (1.4-1.8 millimeters), thinner than spaghetti, but thicker than capellini. In Italian, their name means "little worms". Used hot, sometimes cold.
Garganelli - pasta with eggs. The dish comes from Bologna.
Gemelli - thin spirals or bundles with hollow ends.
Girandole (in Italian Girandole) - this pasta got its name for its resemblance to a children's toy - a multi-colored spinner. They have a shortened shape (unlike fusillini take less time to cook).
Ditalini (in Italian Ditalini) - small, very short tubes, in Italian their name means "thimble". Serve hot in soups or cold in pasta salads.
Ziti (in Italian Ziti) - arcuate tubes, but wider and longer than horns(elbow macaroni). There is also a short variety of them, which is called cut ziti. Served baked, in pasta salads and with thick sauces.
Cavatelli puglesi - Pasta in the form of small shells. The dish comes from Puglia. (Terre dei Trabocchi).
Caserecce - a traditional Italian type of pasta, which has the shape of narrow, curled short tubes of a delicate bronze hue. The best option Serving is considered to be a combination of Casareccia with a thick meat sauce.
Campanelle - literally translates as "bells". Sometimes this paste is called "gigli" ("lilies"). Campanelle goes well with thick sauces: cheese, meat, cream.
Cannelloni (in Italian Cannelloni - "large reed") - large, long tubes up to 30 millimeters in diameter and up to 100 millimeters long, slightly smaller than manicotti. This is one of the first types of pasta invented by people. Since ancient times, they have been prepared from dough mixed with water from ground grain and salt. The dough was rolled out and cut into rectangles. Then they put the stuffing on them, rolled them into a tube and boiled them.
capeletti - small stuffed products in the shape of a hat.
capellini (in Italian Capellini) - long, rounded and very thin pasta. The name came from the north of Central Italy, translated as "hair", "thin hair" (1.2-1.4 millimeters). Sometimes they are also called "angel hair". Capellini is made from whole wheat flour. Despite the small thickness, capellini do not boil soft during cooking.
Used only hot. Served with light sauces, broths or simply mixed with olive oil and boiled vegetables.
Conchile (in Italian Conchiglie, "mollusk shell") - shells with a long and narrow cavity. They vary in size, they are smooth (lische) and corrugated (rigate). Suitable for filling.
Conchileni - the same as conchile, only larger.
conciliette - the same as conchile, only smaller.
lasagna (in Italian Lasagne) - rectangular baking sheets. They can be with straight or wavy edges. The casserole using these products is also called in the same way.
Lasagna sheets are alternated with the filling and baked in the oven for about 20 minutes. Unlike other types of dough, it does not need to be pre-boiled. Filling layers can be, in particular, from meat stew or minced meat, tomatoes, spinach, other vegetables, parmesan cheese.
Linguini (linguine or linguine, in Italian Linguine) - long, flat and narrow pasta, slightly longer than spaghetti. Their name is translated from Italian as "little tongues". Large enough to serve with thick sauces such as marinara sauce.
Maccheroni (in Italian Maccheroni) - pasta in the form of small thin tubes, slightly bent.
Maccheroncini (in Italian Maccheroncini) - one of the long types of pasta, reminiscent of thick spaghetti, hollow inside.
Manicotti (in Italian Manicotti) longer and wider than penne, may be fluted. This is also the name of the dish itself when it is this pasta that is used, as in the case of lasagna. Usually these products are stuffed.
Mafaldin (in Italian Mafaldine) or mafalde - a long ribbon with wavy edges. Mafaldine were invented in Naples and were once called "rich fettuccine". The Neapolitans invented them specifically for Princess Mafalda of Savoy and subsequently dubbed them "Reginette" (Reginette - "princess" in literal translation) or "Mafaldine" in her honor.
Gnocchi (in Italian Gnocchi) - translated from Italian as "small dumplings", usually made from dough with cheese, semolina, potatoes or spinach.
Orecchiete - small items in the form of ears.
Orzo (in Italian Orzo, "barley") - pasta, which in size and shape resemble rice or barley.
Pappardelle (in Italian Pappardelle) - is a long and thick strips of dough 13 millimeters wide, originally from Tuscany. It is traditionally served with thick cream or meat sauces.
Penne (in Italian Penne, feathers) - pasta, their diagonal cut resembles a fountain pen, which is why they got their name. Relatives tortiglioni, but smaller in size - up to four centimeters long. There are also: Rigate (ribbed), Lisce (smooth), Piccole (small). Sometimes they are also called mostaccioli. Served in soups, as well as baked and with any sauces.
Pechutelle (in Italian Perciatelli) - long, thin and straight hollow pasta, thicker than spaghetti.
Pipe rigate (snails) (in Italian Pipe rigate) - Pasta sometimes referred to as "snails". They resemble tubules in shape, twisted in a semicircle so that the sauce is kept inside. Some believe that this pasta belongs to the Roman gastronomic culture, while others suggest that it first appeared in the north of Central Italy.
Ravioli (in Italian Ravioli) - an analogue of Russian dumplings. Square-shaped ravioli, come with different fillings (either very finely ground or cut into small pieces). Serve baked, boiled as a separate dish or in soup.
Radiators (in Italian Radiatore) - pasta with grooves and grooves resembling a radiator.
Rigatoni (in Italian Rigatoni) - short tubes (about four centimeters), wider than penne, but also with grooves. By the way, the grooves on the sides are needed, because thick creamy sauces linger well in them.
Horns (in Italian Elbow macaroni) are curved hollow horns that are traditionally used to make macaroni cheese.
Root (in Italian Ruote) - pasta in the form of cart wheels.
If you love pasta, then you should explore all the variety of its forms. In our glossary you will find descriptions and pictures of the various forms of pasta.
Also included are pastas from around the world, from Asian rice noodles to Polish dumplings, but the focus of this guide is on Italian pasta. Italian pasta is divided into two main categories:
1. Long pasta:
- Long Paste similar to spaghetti that you can roll on a fork. These pastes vary in width, from the thinnest (angel hair - capelli d'angelo) to the thickest - buccatini. Pasta can be round and flat, solid or hollow like buccatini.
- Tape paste. A subtype of long pasta. Fettuccine, lasagne, linguine, and tagliatelle are famous ribbon-shaped pastas.
2. Short forms of pasta have several types:
- Pasta in the form of tubes. From tiny tubes to huge ones, from smooth to ribbed, cut straight or diagonally: shirred cones, manicotti, penne and rigatoni.
- Pasta in various formats. Farfalle (butterflies), fusilli (spirals), ruote (wheels) are the best known examples of shaped pasta. There are many regional variations of pasta.
- Stuffed pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and dumpling pasta such as gnocchi.
Each region of Italy has its own types of pasta. We have, as far as possible, compared information about pasta and regions of Italy.
ACINI DI PEPE (peppercorns)
Pasta in the form of small balls, used for seasoning broths.
AGNOLOTTI (agnolotti)
Agnolotti is a crescent-shaped stuffed pasta similar to mezzelune.
AL DENTE (AL DENTE)
A well-known phrase that literally translates from Italian as "by the tooth." Pasta is considered perfectly cooked when it is firm but not tough. The term comes from the need to chew pasta due to its hardness.
AL FORNO (AL FORNO)
Translated from Italian as "in the oven", the term refers to baked dishes. They include cannelloni, lasagna, mac and cheese, manicotti, stuffed shells and more. The pasta is first boiled, then stuffed, poured with sauce and baked in the oven.
ALFABETO (alphabet)
A small pasta in the shape of the letters of the alphabet, which is used to make children's soups.
AMATRICIANA SAUCE (amatriciano sauce)
Amatriciana sauce, or sugo all'amatriciana, is a traditional Italian tomato sauce that includes guanchale (raw-cured pork cheeks - they can be replaced with pancetta) and pecorino cheese. The sauce was first made in the city of Amatrice, Central Italy, in the region of Lazio, where Rome is located.
ANELLINI (anellini)
Literally translated as "little rings" - tiny rings of pasta for seasoning soups.
ANGEL HAIR or CAPELLI D'ANGELO (ANGEL HAIR)
Angel hair is the thinnest of the long hair types. Angel hair pairs best with delicate tomato-based sauces and broth sauces, or you can simply drizzle angel hair pasta with olive oil. Angel hair is also used in Asian cuisines such as mai fun. Since they are very thin, they take no more than two minutes to cook. Use angel hair as a snack and side dish. Neapolitans serve angel hair with shrimp and vegetables. Ligurians love them with pesto. The Venetians serve angel hair with asparagus and cream. Other additives - vegetables, seafood, chicken - should be finely chopped. Angel hair paste is the thinnest paste.
ANIMA
Literally, the “soul” of the paste is a white unfinished core. If the “soul” is large, the pasta is not ready. If it's a small dot, then the pasta is al dente and ready to eat.
ARMONICHE RIGATONI
This spiky, cylindrical pasta is one of the most interesting cuts and goes well with sauces.
ARRABBIATA (arrabbiata)
Classic spicy tomato sauce that includes garlic, basil and spicy pepper. Arrabbiata means hot chili pepper in Italian.
ARTISAN PASTA OR ARTISANAL PASTA RIGATONI.
Artisanal producers, producing small batches of premium quality pasta, use the same ingredients as large commercial producers, however, there are two main differences that give the pasta excellent taste - the product of the "connoisseur". First, artisanal producers shape their pasta using bronze molds that leave micro-grooves that allow the pasta to better grip and hold the sauce. Secondly, artisans dry pasta at lower temperatures. It takes longer but retains the wonderful taste of the wheat.
ASIAN NOODLES (ASIAN NOODLES)
Asian noodles are available in a wide variety of shapes and sizes. Asian noodles can be made with wheat, rice or buckwheat flour, bean flour, soy, sweet potato starch and tofu. Some types of Chinese noodles contain eggs, although most types of Asian noodles do not contain eggs. Unlike Italian noodles, Asian noodles are not eaten with sauce at all, they are fried or served in soups and salads.
BLÉ NOIR
French term for buckwheat flour.
BOLOGNESE SAUCE (BOLOGNESE SAUCE)
Bolognese sauce is the main sauce in Italy, which is based on tomatoes, as well as pork, beef or pancetta.
BRONZE CUT PASTA
A paste that is molded through special bronze molds, which is an ancient production method. In large industries, steel molds are used. Bronze molds leave microcracks on the surface of the paste during pasta molding, which help the pasta absorb sauces better. The richer taste of such a paste is highly valued by gourmets.
BUCATINI (bucatini)
From the word "buco", which means hole, emptiness. Bucatini is similar to spaghetti, but thicker with a thin center channel. They can be pointed (bucatini rigati). Bucatini hails from Central Italy but became popular in Rome, especially in the classic Bucatini alla'Matriciana, which has a light, spicy sauce made from tomatoes, pancetta, red pepper slices and grated Pecorino cheese.
BUCKWHEAT (BUCKWHEAT)
Buckwheat flour is darker in color than wheat flour and was known as blé noir (French for "black flour"). Pancakes made from buckwheat flour are known in Russia, they are called biscuits in France, and ployes in eastern Canada. Buckwheat does not contain gluten, so people with adverse reactions to gluten can eat it. Buckwheat is also a good honey plant. Buckwheat honey has a dark color and a characteristic taste.
CALABRIA (Calabria)
The region in southern Italy, which occupies the "finger" of the Italian peninsula south of Naples. In the northeast, Calabria borders on the region of Basilicata, in the west - on Sicily. The capital of Calabria is the city of Catanzaro.
CALAMARI or CALAMARATA or CALAMARETTI
Thick pasta in the form of rings, it looks like sliced squid. Pasta of this unusual shape is produced only in the area around Naples, Campania.
CAMPANELLE(campanelle)
Figured paste in the form of small bells or flowers. This pasta has ribbed edges and a hollow center for better fixation of the sauce.
CAMPANIA (CAMPAIGN)
Campania is a region of southern Italy. The capital of Campania is the city of Naples, where pizza is believed to have been born. Campania borders: in the northwest with Lazio, in the north with Molise, in the southeast with Basilicata and Apulia in the northeast.
CANDELE (candele)
Candle, literally translated as "candles". It is a paste in the form of very long hollow tubes.
CANNELLONI (cannelloni)
Canneloni is often confused with manicotti. These two types of pasta are designed for baking. The difference is that manicotti is tube-shaped pasta that is filled with stuffing, while cannelloni are rectangular pasta sheets that are stuffed and then rolled up into a tube. They are filled with various fillings, such as cheese, spinach and cheese, various minced meats, seafood or vegetables. The tubules are then drizzled with a sauce, usually tomato or béchamel, and then baked.
CANNEROZZETTI (cannerosetti)
Paste in the form of pointed tubes.
CAPELLI D'ANGELO
Literally, "angel hair." See angel hair pasta.
CAPELLINI (capellini)
Literally translated from Italian as "beautiful hair." Capellini are long, thin, round pasta, slightly thicker than angel hair pasta (capelli d'angelo). Like angel hair, capellini are used in main courses and side dishes, as well as dressing soups. Capellini go well with creamy sauces.
CAPUNTI
Capunti is a pasta shaped like open pea pods.
CARBONARA
Pasta alla carbonara (pasta carbonara) is a dish that appeared after World War II. Carbonara means charcoal in Italian. It is believed that this dish was first prepared for Italian miners. This dish requires long forms of pasta, such as spaghetti, linguine or buccatini. For the sauce, you need to mix eggs, parmesan, oil or olive oil, then add fried pancetta or guanciale. In the US, heavy cream is added to carbonara sauce.
CASARECCE (casarecce)
A typical Apulian pasta, the name means homemade pasta. Casarecce pasta looks like a double-folded and twisted tube.
CASTELLANE (castellane)
Castellane means "castle dwellers" in Italian. The shape of the pasta resembles the shell of a tiny crab that lives in the waters along the coast of Italy and is similar to the roof of the towers of the castle.
CASSULI (kazzuli)
Curved pasta with horizontal wavy stripes.
CAVATAPPI
The short (1 inch) tubular corkscrew is a spiral-shaped paste native to southern Italy. Cavatappi are used in main courses, side dishes, baked dishes and salads. They go well with any sauce. In other regions of Italy they are known as cellentani, spirali and tortiglione. There are usually lines or depressions on the outer surface of the spiral paste.
CAVATELLI (cavatelli)
Cavatelli is a pasta that looks like tiny hot dog buns and is, along with orecchiette and cavaturi (below), a traditional Apulian pasta.
CAVATURI (kavaturi)
This twisted pasta is one of the three traditional types of Apulian pasta, along with cavatelli (see above) and orecchiette (orecchiette). They go well with vegetable-based sauces and are used in salads.
CELLENTANI (celentani)
A small spiral tube pasta with a corrugated surface, cellentani pairs well with creamy sauces and sauces with vegetable chunks, as well as tomato sauces. The name literally translates as "whirlpools". Celentani pasta is often used in salads.
CELLOPHANE NOODLES (funchose)
These are clear noodles made with bean flour similar to rice noodles.
CHESTNUT PASTA
In winter, the inhabitants of the northern regions of Italy enjoy pasta made from chestnut flour. Pasta made from chestnut flour goes well with duck meat, pumpkin, leeks, champignons and other mushrooms.
CHITARRA (kitarra)
Literally, "guitar strings," the rectangular pasta is thinner than spaghetti and flatter like a linguini. In different regions of Italy, similar forms of pasta have different names. Chitarra is characteristic of the Italian region of the Marche.
CHOCOLATE PASTA or COCOA PASTA (chocolate paste)
Delicious chocolate pasta is traditionally prepared in Tuscany, where it is served with game, as well as light creamy sauces and walnuts. Chocolate paste can also be prepared as a dessert with the addition of whipped cream, ice cream and dessert sauces. Chocolate paste in the form of spirals.
CONCHIGLIE (conchiglie)
Meaning "shell" in Italian, which is a popular form of pasta and comes in a standard size for serving with sauces and a larger size for stuffing and baking. Stuffed giant shells are traditional in southern Italy, where baked pasta dishes are popular. Rich meat, cream, or cheese sauces go great with this pasta, as the shell of the pasta serves as a "scoop" for the sauce.
CORALLINI (corallini)
A tiny tube-shaped pasta used to season soups and make casseroles.
CORZETTI or CROCHETTI
This type of pasta is typical for Liguria. It is made in the form of ancient coins with imprints of various images. Pasta is formed from rolled dough using special round molds with a seal.
COUSCOUS (couscous)
Couscous is a spherical granular paste made from rolled moist wheat and then coated with wheat flour. Couscous is grains with a diameter of approximately 1 mm. Couscous is usually steamed. Traditionally, couscous is served as a side dish to stews with vegetables. It can also be served as an independent dish and as a dessert. Couscous is a staple in North Africa and parts of the Middle East.
DITALI (ditali)
Pasta in the form of large tubes, used for soups.
DITALINI (ditalini)
Ditalini or "little thimbles" is a paste in the form of tiny, very short tubes. In Campania they are commonly used in classic bean and pasta soup, broth and minestrone.
DUMPLING
Small balls of dough for seasoning soups. They are boiled together with soup or steamed separately and served as an addition to soups. Delicious dumplings are traditional for the cuisines of Western and Eastern cultures. They are traditional in the southern United States, in British cuisine, in the cuisines of Central and Eastern Europe, China, Japan and Korea.
DURUM WHEAT – GRANO DURO – durum wheat
Triticum durum is the hardest wheat variety grown today. This wheat is used in Italian pasta and most American dry pastas. Durum is the hardest wheat known to man - the name durum is Latin for "hard". Durum wheat gives the paste a yellow-amber color and a nutty flavor. The firmness of wheat gives the pasta its ability to hold its shape and firmness when cooked. Durum wheat is high in gluten and is only used for pasta.
EGG PASTA - EGG NOODLES - PASTA ALL'UOVO - egg paste
Pasta cooked with eggs comes from the Italian region of Emilia-Romagna, located in the north of Central Italy. This is one of the two main types of pasta. industrial production. In Italy it is called pasta all'uovo. Another category is pasta made without eggs, in Italy it is called pasta di semola di grano duro. By law, the content of eggs in egg paste must be at least 5.5% by weight. The egg provides a richer color and flavor, as well as more calories. Plain pasta has a nutty flavor that reflects the flavor of the wheat it's made from.
Classic Italian egg pastas such as taggiatelle, fettuccine and lasagne are flat and come in various widths. They also exist in a version made without eggs.
Pasta cooked with eggs goes well with meat-based sauces, as well as creamy sauces. Spinach is added to the pasta, and it acquires green color, tomatoes (red), or cuttlefish ink (black). Egg paste is used to make homemade dishes such as soups and baked dishes.
ELBOW MACARONI (horns)
Horns are short, semi-circular pasta. They cook quickly and their shape is familiar to everyone since childhood. Horns are also used in main dishes, salads, soups, baked dishes.
ELICHE
Pasta in the form of propellers - with the help of a large number of folds, the pasta perfectly captures tomato and cream sauces.
ELICOIDALI
Pasta in the form of corrugated tubes, similar to rigatoni.
EMILIA-ROMANA (Emilia-Romagna)
Emilia-Romagna is a region of northern Italy that includes two historical regions - Emilia and Romagna. It forms an uneven triangle bounded in the east by the Adriatic Sea, in the north by the Po River, in the south by the Apennines. The capital of Emilia-Romagna is the city of Bologna.
ENRICHED (enriched)
The term enriched (enriched) on the label of the paste means that nutrients have been added to the paste, which are necessary for balanced nutrition, including B vitamins (thiamin, riboflavin), as well as niacin and folic acid.
EXTRUSION (displacement, extrusion)
A manufacturing process in which material is forced through special presses to shape it. In artisanal pasta production, molds are made of bronze, which provides the paste with a rough surface. It is believed that such a paste holds the sauce better. Larger industries use Teflon-coated molds, which speed up the paste production process and give the paste a smooth surface. On the food production using extrusion, they also produce ready-made breakfasts.
FARFALLE (farfalle or butterflies)
Farfalle have been known since 1500, they come from the regions of northern Italy - Lombardy and Emilia-Romagna. Farfalle is more like a bow tie in shape - rectangular pieces of pasta are pinched in the middle. Farfalle is a versatile pasta and pairs well with most sauces, especially light and creamy sauces. Miniature farfalle used to season soups
FARFALLONI (farfalloni)
Farfalloni is a large size farfalle pasta.
FARRO
A non-hybrid ancestor of modern wheat, farro is one of the first "discovered" wheat grains. She fed the Roman legions during the conquest of Europe. It has a nutty flavor and is high in fiber and nutrients. Farro can be eaten by people with wheat allergies as its gluten is easier to digest.
FETTUCCINE or FETTUCCINI (fettuccine)
Fettuccine, which is attributed to Rome, is made from flat sheets of pasta, cut into strips (fettuccine - "small ribbons"). This is one of the most popular forms of pasta. Wider than the other popular flat shape, the linguine, this shape provides a better grip on the sauce. Fettuccine goes best with thick and creamy sauces, including cheese sauces. And also fettuccine can be seasoned with tomato sauce, olive oil. One of the most famous dishes with this pasta is Fettuccine Alfredo, it is cooked with a thick sauce of butter, cream and Parmesan (Parmigiano-Reggiano). Fettuccine is similar to tagliatelle, a flat pasta from Italy's northern region of Emily Romagna, but smaller in width.
FREGULA (fregula)
Fregula is a pasta from Sardinia that is similar to couscous but has a coarser texture. It is lightly toasted, which gives it a nutty flavor. The paste is in the form of small balls the size of couscous. It is used to season soups and as a side dish for stews. A traditional Sardinian dish with fregula is clam soup.
FRESH PASTA - PASTA FRESCA - FRESH PASTA
Limited to long pastas such as spaghetti, linguine and fettuccine, as well as stuffed pastas such as ravioli and tortellini, fresh pasta can be made in large plants, small businesses or at home. Pasta dough is made from premium wheat flour, eggs, salt, and butter is added for easier kneading. The dough is kneaded and rolled out by hand or by machines, and then cut into strips of the required width. Fresh pasta is a perishable product. It is packed in airtight packaging and cooled. Fresh pasta should be used within four to five days of preparation.
FUSILLI (fusilli)
Fusilli is Italian for small spirals. Each region has its own spirals - some are very long, some are only half an inch long, some are tightly wound. Spirals are an excellent form for cooking with vegetables, with creamy and cheese sauces. Short fusilli are a great pasta for salads and roasts.
FUSILLI TRICOLORE — tricolor fusilli
FUSILLI BUCATI or FUSILLI COL BUCCO (fusilli bucati)
Hollow fusilli. These fusilli are long, tightly twisted strands of pasta with a small hole in each, like a drinking straw.
FUSILLI NAPOLETANI
Long fusilli (spaghetti length), they are also called fusillo Calabrese. Unlike the fusilli bukati (above), they do not have a hole in the center.
FUSILLONI (fusilloni)
Fusilloni are giant fusilli. They go well with creamy and vegetable sauces.
GALLETTI (galetti)
Translated from Italian means "combs of roosters". This is a paste in the form of small tubes, rolled up in a semicircle with corrugated edges.
GARGANELLI (garganelli)
Garganelli (garganelli) is an egg paste, shaped like penne. Garganelli can be either with or without grooves (here the grooves have a horizontal direction, in contrast to the vertical grooves, as in penne rigate).
GEMELLI (gemelli)
Gemelli ("twins") - consist of two short tubes of pasta twisted together. Gemelli are versatile, as they absorb the sauce well, while remaining “al dente”. They are used both in main dishes and as side dishes, baked dishes and salads. Gemelli goes well with thick tomato and creamy sauces.
GIRASOLE (girazole)
Girasole means sunflower in Italian. In relation to pasta, this word refers to ravioli made in the shape of a sunflower.
GNOCCHI (gnocchi)
Gnocchi is Italian for dumplings. Gnocchi can be made with wheat, potato, or sweet potato flour. Gnocchi can be boiled, baked and served with butter, grated Parmesan or with a delicious sauce. You can add eggs or cheese to the gnocchi dough. Spinach, basil, tomatoes or saffron are often used as seasonings for gnocchi (the latter is typical for Sardinia). Gnocchi are usually shaped like small balls or ovals. Gnocchi is usually served with meat or poultry dishes as a side dish. Potato gnocchi have been a staple in northern and southern Italy since the early 19th century.
GNUDI ("naked" gnocchi)
Stuffed pasta without dough stewed in oil (some bake it). It's a low-calorie way to enjoy the contents without wrapping ("gnudi" means naked in Italian). The general recipe is ricotta, spinach and parmesan. The filling is molded into small smooth balls. They can be served with marinara sauce, mushroom stew, cherry tomatoes, fresh peas, crispy pancetta or any other dish that inspires you. You can cook them with herb butter or sprinkle them with fresh herbs.
GRAMIGNA (gramine)
Paste from durum wheat in the form of curls.
INTEGRALE
See whole wheat pasta
LASAGNE (lasagne)
Lasagna (lasagne) is plural from the word lasagna. Lasagna is a dish from the Italian region of Emilia-Romagna, located in north-central Italy. The plural form of the word reflects the way the dish is prepared, as it consists of several layers of pasta. Wide, flat sheets of pasta were first prepared by the Romans, who called them laganum. The word comes from the Latin lasanum, meaning the pot where this dish was prepared. Lasagna later evolved into the layered baked dish that we are familiar with today—thin sheets of pasta interspersed with minced meat, cheese, and tomatoes. The ancient Romans did not know about tomatoes, which are native to Peru. Tomatoes were brought to Europe by the Spanish conquistadors at the beginning of the 16th century. Even then, cherry tomatoes were considered houseplants and were not eaten until the 18th century. Modern lasagne pasta sheets are two inches wide, sometimes with ribbed edges. The most popular cheeses in lasagna recipes are mozzarella and ricotta, and the sauces are tomato and béchamel. Modern recipes Lasagna recipes include vegetable lasagna, white lasagna, and goat cheese lasagna. If you often make lasagna and use store-bought pasta sheets, try making your own lasagna sheets—the rougher surface of the pasta sheets helps the sauce and other ingredients bond better, giving the dish an unbeatable flavor.
LASAGNOTTE
Lasagnotte are wide ribbons of pasta, similar to lasagne sheets, typical of the Italian region of Puglia. Instead of being baked in long strips, they are broken into 2-3 inch pieces, boiled and served with a thick sauce. Traditional sauces of the region include rabbit stew, creamy vegetable sauce with carrots, onions, tomatoes and fresh ricotta.
LIGURIA (LIGURI)
Liguria is located on the coast of northwestern Italy. Liguria is the third of the smaller Italian regions. Liguria borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. Liguria is located on the coast of the Ligurian Sea, which is part of the Tyrrhenian Sea (north of the Mediterranean Sea). The capital of Liguria is Genoa, the birthplace of pesto sauce (pesto alla genovese).
LINGUINE or LINGUINI (linguine)
Linguine pasta originated from Liguria, a region of northern Italy. Linguine means "tongue" in Italian. Linguine is a narrow, flat version of spaghetti (sometimes referred to as flat spaghetti). Linguine is often served with white or red clam sauces, butter, cheese, or cream sauces. But linguines are so versatile that they go with just about any kind of pasta sauce. Linguine is usually served with pesto sauce (basil, pine nuts, pecorino cheese, olive oil and garlic) or a sauce made from cream, peas and spicy smoked ham.
LOMBARDY
Lombardy is the northernmost central region of Italy. Lombardy is located between the Alps and the Po Valley. Lombardy borders on Piedmont, Emilia-Romagna, Veneto and Trentino - South Tyrol, as well as Switzerland. The capital of Lombardy is Milan, the largest city in Italy.
LUMACONI
Literally translated as "snails", lumaconi are giant shells that are stuffed with cheese and vegetables.
LYCOPENE (lycopene)
Lycopene is a natural antioxidant found in tomatoes. Based on the results scientific research it is believed that lycopene prevents the formation of certain malignant tumors, such as prostate cancer and cervical cancer.
MACARONI or MACCHERONI (pasta)
A pasta made from wheat flour and water without eggs (see FDA definition for pasta below). Many types of pasta are tube-shaped, but there are other shapes as well, including shells, swirls, and ribbons. Among tube-shaped pasta, the most famous are: horns (short curved tubes), ditalini (tiny, very short tubes), mostaccioli (large tubes 2 inches long, cut diagonally with a grooved or smooth surface), penne (large, straight tubes, cut diagonally), rigatoni (short, grooved tubes), ziti (ziti), long, thin tubes. Most pasta doubles in size during cooking.
MACARONI PRODUCTS (pasta)
According to the FDA (Food and Drug Administration), pasta is food, including spaghetti and vermicelli, that is made from dried dough made from durum wheat flour, potato flour, or other flour.
MALLOREDDUS (malloreddus)
Malloreddus is a traditional Sardinian pasta made from durum wheat flour.
MANICOTTI (manicotti)
Manicotti is stuffed, baked pasta. Manicotti means "muff" or "sleeve" in Italian. Manicotti is a tube-shaped paste one inch in diameter and four inches long. Manicotti is one of the oldest forms of pasta - in those days, the dough was cut into large rectangles, filled with stuffing and baked in the oven (today they are known as cannelloni). Nowadays, manicotti is first boiled, then stuffed with minced meat, cheese or a mixture of seafood, poured with sauce and baked.
MARITATI (maritati)
Maritati is a mixture of two forms of pasta - orecchietti (ears) and cavaturi (short, swirling pasta). See also orecchiete maritate (orecchiete maritate).
MEZZALUNE or MEZZELUNE (mezzaluni)
Mezzalunni (translated from Italian as “half moon”) is stuffed pasta that has the shape of a crescent.
MEZZI RIGATONI (mezzy rigatoni)
Mezzi rigatoni literally means half a rigatoni. Mezzi rigatoni is a shorter version of rigatoni. This form of pasta is versatile, combining the flavor of traditional rigatoni with a smaller size.
MEZZI TUBETTI (mezzy tubetti)
Small short tubes, usually used in soups.
MOSTACCIOLI (mostachiolli)
Mostaccioli means "little mustache". Mostachiolli pasta is traditional in Campania, a region of southern Italy that includes the cities of Capri, Naples and Sorrento. Large, 2.5-inch tube-shaped pasta cut diagonally (with bevelled ends) with a smooth surface, similar to regular penne.
NOODLES (noodles)
From the German word "nudel", which means egg paste. In America, the term refers to both egg noodles and Asian forms of noodles. Noodles can be made from wheat flour, rice, soy, potato or other flour, from tofu. Italian noodles are always made from durum wheat flour. Gnocchi (gnocci) are also considered pasta.
NOODLE PRODUCTS (noodles, ribbon pasta)
According to the FDA classification, pasta is a product that is made by drying specially shaped pieces of dough consisting of durum wheat flour or potato flour (or a combination of both), liquid eggs, frozen eggs, egg powder, egg yolks (or any combination of the two). of these components), with or without water, with one or more additional ingredients. By law, egg noodles must contain at least 5.5% egg solids per kilogram.
NOVELTY PASTA
Paste in the form of various elements, cultural signs, emblems, etc. Pasta shapes depend on the season (leaves, sun, pumpkins), holidays (Santa Claus, ghosts, hearts), hobbies (pets, sports equipment), flora and fauna.
OCCHI DI LUPO (occhi di lupo)
Occhi di lupo literally translates to "eyes of the wolf". It is a large rectangular, penne-like pasta. This form of pasta goes well with tomato and cream sauces.
ORECCHIETTE (orecchiette)
Orecchiette literally translates to "small ears". The Italian word for ear is orecchio. Oricchiette is one of the three traditional forms pastas from the Italian region of Apulia (along with cavatelli (cavatelli) and cavaturi (cavaturi)). Orecchiette goes well with meat dishes and vegetable sauces.
ORECCHIETTE MARITATE (orecchiette maritate)
Orecchiette maritate is a mixture of round orecchiettes and long, thin casarecci cooked in the same pot.
ORZO (orzo)
Orzo means barley in Italian. Orzo is a pasta shaped like a grain of barley or rice, made from durum wheat flour. In addition to wheat orzo, orzo flavors are available in black bean, red chili, sweet potato, or other seasonings. Orzo is often used in place of rice. It can be combined with rice when preparing pilaf. Orzo is a versatile pasta and can be used like rice or barley in soups, salads and side dishes.
PACCHERI AND MEZZIPACCHIERI (packeri and mezzipakcheri)
Paccheri is a pasta shaped like large tubes without sharp ends, similar to rigatoni. The unusual shape of pakcheri pasta is typical of the area around Naples. Packeri goes well with any sauces: from creamy to vegetable. Packeri can be served with squid or other seafood. Mezzipacchieri (mezzipakcheri) is a pasta pakcheri the size of half the length of a regular pakcheri.
PAGLIA E FIENO (paglia e fieno)
Paglia e fieno in Italian means "straw and hay," a pasta that combines yellow egg tagliatelle (straw) and green tagliatelle (tinted by adding spinach to pasta dough) - hay. This pasta can be served with any sauce, but is most often paired with tomato sauce and cream.
PAPPARDELLE (pappardelle)
Pappardelle is a classic wide egg pasta (about ¾ inch wide) native to Tuscany. Pappardelle is usually served with various meat sauces, especially game meats such as hare or wild boar.
PANSOTTI (pansotti)
Pansotti is a pasta similar to ravioli, has a triangular shape with curved edges, its filling never includes meat. The word pansotti in Italian means "belly".
PASTA (paste)
Pasta is the Italian name for noodles. Pasta dough is made from a mixture of flour and water. Italian pasta is made only from durum wheat flour, water and sometimes with the addition of an egg. The term refers to pasta of all shapes, from long ones like spaghetti, to pasta shaped like fusilli (corkscrews), stuffed pasta like ravioli, and tube-shaped pasta like penne. Pasta is served with sauces, used in the preparation of soups, salads and second courses. Half a serving of pasta contains one gram of fat, 106 calories, 5 milligrams of sodium, protein, and micronutrients, including B vitamins and iron.
PASTA DI SEMOLA DI GRANO DURO (durum wheat pasta)
Pasta di semola di grano duro is one of two types of Italian commercial pasta made only from durum wheat flour, water and salt. Another type is egg pasta (pasta all'uovo or egg pasta), eggs are added to the dough when preparing this type of pasta. Egg pasta is mostly flat ribbons of varying widths, from thin linguini to wide lasagna, while regular pasta comes in a variety of shapes and sizes.
PASTA E FAGIOLI (bean pasta)
White bean soup with ditalini pasta, celery, carrots and tomatoes.
PASTA REGIONAL
Curl-shaped paste.
PASTIFICIO
A pasta maker, or a person or a factory.
PASTINA (pastina)
Tiny star-shaped pasta is the smallest of the variety of pasta shapes (the name literally means “little pasta” or “little dough”). Pastina is often served in soups or broths. However, pastina can also be used in more complex recipes, such as timbale or stuffed pumpkin. Pastina is produced both without the addition of eggs, and in the egg version.
PENNE
Penne is one of the most famous and popular forms of pasta, native to Campania, a region of southern Italy. Penne are large (2-inch long) straight tubes cut diagonally, resembling a feather cut. Penne can be with a corrugated surface (rigate (rigate)) for better fixation of the sauce. Penne is one of the most versatile forms of pasta - they go with most sauces and can be baked in the oven. Penne all'Arrabbiata is penne with a spicy tomato sauce that includes garlic, basil and red chili.
PENNE RIGATE (penne rigate)
Penne rigate is penne with a corrugated surface. This pasta shape is great for fixing the sauce. The voids in the pasta trap the sauce inside the penne, and the corrugated surface on the outside.
PENNETTE (pennette)
Pennette is a small penne pasta.
PENNONI (penny)
Pennoni in Italian means "big needles" or "big penne". A pennoni is a large penne.
PERCIATELLI (perchiatelli)
Perciatelli is a pasta in the form of long hollow tubes, differs from spaghetti in thickness. The name of the pasta comes from the Italian word "perciato", which means "penetrating through". Perciatelli are usually served with creamy sauces or light tomato sauces, or simply with olive oil.
PESTO SAUCE (pesto sauce)
Pesto sauce is one of the most famous Italian sauces. The pesto sauce is made with basil, garlic, parmigiano-riggiano cheese, pecorino, olive oil, pine nuts and salt. Traditionally, all the ingredients are ground in a mortar and pestle. The sauce, originally from Genoa, is known as pesto alla genovese (pesto alla genovese). When preparing pesto sauce, basil can be replaced with spinach or arugula, pine nuts with walnuts or other nuts.
PEZZOCHERI (pizzoccheri)
Pizzoccheri is a pasta made from buckwheat flour, a traditional pasta from the Valtellina Valley, which is located in northern Lombardy and borders Switzerland. Pizzoccheri is a traditional winter dish served with cabbage and potatoes, seasoned with garlic and baked with cheese.
PIEROGI or PEROGI (dumplings)
Pierogi are half-moon dumplings that look like Italian agnolotti. Vareniki are Russian or Polish stuffed dumplings. Potatoes, mushrooms, rice or berries and fruits can be used as fillings.
POTSTICKERS
Crescent-shaped stuffed Asian dumplings filled with meat, seafood or vegetables.
PUGLIA (Apulia)
Puglia is a region of southeastern Italy, bounded to the east by the Adriatic Sea, to the southeast by the Ionian Sea and the Gulfs of Otranto and Taranto to the south. Its southern part is a peninsula known as Salento, which is the "heel" of the Italian "boot". The capital of Puglia is the city of Bari.
PUNTALETTE (puntalette)
Puntalette is a pasta similar to orzo (orzo), shaped like rice grains, used for soups.
RADIATORE (radiator)
Radiatore is a short paste with deep grooves and ridges. It is one of the most elegant forms of pasta and is used as a dressing for soups, as a side dish or for salads.
RAGU (stew)
Ragout is a meat sauce. The Italian word ragù comes from the French ragoût, which means "to awaken the taste." The stew is prepared according to the following recipe: the meat is added to the soffritto - a mixture of chopped onions, carrots, celery and seasonings (garlic, fresh herbs such as parsley or sage), which is fried in olive oil. Then the vegetable mixture and meat are stewed in tomato sauce for a long time.
Stew can be cooked with any meat or game. Ragù alla bolognese (stew alla bolognese) - better known as bolognese sauce, is made from minced pork, beef and pancetta. Ragù alla Napoletana (Neapolitan stew) - includes chopped beef, raisins and pine nuts.
RAMEN (ramen)
Ramen are Japanese wheat noodles. While this pasta is known to Americans and Russians as inexpensive instant noodles, there are many varieties of noodles and recipes for making them in Japan.
RAVIOLI (ravioli)
Ravioli is a type of Italian pasta that is similar to Russian dumplings. Ravioli can be stuffed with a variety of cheeses, meats, seafood or vegetables. Ravioli can be made in circles or squares, or in other shapes (such as heart or fish). Ravioli is served with butter or olive oil, with various sauces or used in soups.
RAVIOLINI (ravioli)
Raviolini are miniature ravioli. Raviolini is served as a separate dish or added to soup.
RAVIOLONI (ravioloni)
Ravioloni are large sized ravioli. Ravioloni is filled with meat, cheese or vegetables.
RIBBON PASTA (ribbon paste)
Unlike round spaghetti, ribbon pasta is a flat pasta. Ribbon pasta is produced in different lengths, widths and thicknesses: from thin linguine (linguini), medium width - fettuccine (fettuccine) and tagliatelle (tagliatelle), wide pasta - pappardelle (pappardelle) and up to the widest - lasagna.
RICCIA LARGA (Riccia larga)
Riccia larga are medium-width lasagne sheets with ribbed edges.
RIGATONCINI (rigatonchini)
Rigatonchini is a thinner and smaller version of rigatoni. The size and density of rigatonchini works best with thick sauces. This form of pasta is also good for baking.
RIGATONI (rigatoni)
Rigatoni is a form of pasta native to southern and central Italy. Rigatoni is a paste in the form of large, corrugated tubes with rectangular ends. The name rigatoni comes from the Italian word "rigato", which means "to draw a line". Rigatoni goes well with meat and cheese sauces, because the corrugated surface fixes the sauce well.
The difference between rigatoni and penne is that the ends of the penne are cut at an angle.
Rigatoni all' Amatriciana is a dish of rigatoni with cherry tomato sauce, freshly ground red pepper, pancetta or bacon and grated Romano cheese.
ROTINI (rotini)
Rotini is a pasta native to northern Italy. Rotini are spirals or springs about 2.5 cm long, which is different from fusilli. Rotini goes well with pesto sauce. Also, rotini are often used in salads.
RUOTE (van wheels)
Ruote is a spoked wheel-shaped pasta. Ruote means "wheel" in Italian.
SACCHETTE
Sacchette are bags of pasta, they are prepared with different fillings, like ravioli. They are most often boiled and served as regular pasta, but can be deep fried.
SAGNE
Sagne is a pasta typical of the Italian region of Puglia. Sagne is a long pasta with curls that look like curls.
SARDINIA (Sardinia)
Sardinia is the second largest island in the Mediterranean, after Sicily. Sardinia is located west of Italy and south of Corsica, between Italy, Spain and Tunisia. Sardinia is an Italian region with autonomy status. The capital of Sardinia is the city of Cagliari.
SAFFRON-FLAVORED PASTA (saffron paste)
Pasta with the addition of saffron goes well with seafood, spicy tomato or light creamy sauces.
SEMOLINA (semolina, durum wheat flour)
Semolina is the coarsely ground and granulated inner hull of durum wheat grains. These round, golden grains are the basis of most American and all Italian dry pasta. Semolina is granulated like granulated sugar, not powdered like most flours. When preparing fresh pasta at home, semolina is not used, ordinary flour is used, the gluten content of which is lower. Making dough from semolina requires large industrial mixers or several hours of kneading the granular mass. However, properly prepared top quality commercial pasta is as good as homemade pasta.
SEME DI MELONI (Seme di Meloni)
Seme di meloni, literally translated means "melon seed". Seme di meloni is a small-sized pasta that is most often used in soups.
SHELLS or CONCHIGLIE (shells)
Shells are one of the most popular forms of pasta. Giant shells can be stuffed with anything from ricotta to seafood. Small shells are an excellent pasta for soups, salads, they go well with any sauces. Shells are better than cones for making macaroni and cheese.
SOUP PASTA (paste for soups)
Various small and tiny forms of dried pasta. Some of the options include:
- alphabets,
- corallini (corallini), ditalini (ditallini) and tubbetini (tubettini, pasta shaped like tiny tubes),
- orzo (orzo, pasta shaped like rice grains),
- pastina (pastina, tiny stars),
- couscous.
SPACCATELLI (spaccatelli)
Spaccatelli is a long tube-shaped pasta cut in a special way: the tube is cut in length from top to bottom.
SPAGHETTI (spaghetti)
Spaghetti is the most famous form of pasta. Spaghetti, despite the large number of more elegant and unusual forms, remain the most popular. The word "spaghetti" literally translated from Italian means - a long cord. Spaghetti are long, thin, round tubes. The thickness of spaghetti varies depending on the region of origin (see spaghettini and spaghettoni). A versatile pasta, spaghetti can be used in almost any dish and with sauces of any thickness. However, spaghetti is best paired with olive oil or tomato-based sauces.
SPAGHETTI or LINGUINI A MATASSA (spaghetti or linguine and matassa)
Linguine a matassa is spaghetti shaped in a special way. Instead of straight "sticks" of pasta, this pasta is made in the form of rings or figure eights. "Matassa" in Italian means a skein of yarn.
SPAGHETTI TAGLIATI (spaghetti tagliati)
Tagliati spaghetti are shorter than regular spaghetti and are used in soups.
SPAGHETTI DI NERO DI SEPIA (spaghetti dyed with cuttlefish ink)
Spagetti di nero di sepia - black spaghetti, pasta is typical for the island of Sardinia. The paste is dyed black with cuttlefish ink. Spaghetti, dyed with cuttlefish ink, has a spicy and slightly salty taste, so they are best combined with seafood-based sauces (sauce of assorted clams, mussels, scallops, shrimp, or just fresh clams in garlic sauce).
SPAGHETTINI (spaghettini)
Spaghettini is thin spaghetti. Spaghettini are popular in Southern Italy, where they are often served with spicy sauces.
SPAGGHETTONI (spaghettoni)
Spaghetti are thicker spaghetti with a firmer texture. Spaghettoni are typical for the central and southern regions of Italy, where al dente pasta is eaten. In Puglia, spaghettoni is served with olive oil and fresh garlic.
SPӒTZLE or SPAETZLE (spätzle, dumplings)
Spaetzle translated from German language means "little sparrow". Spaetzle are tiny noodles or dumplings made from flour, eggs, milk and water with a pinch of nutmeg. The spaetzle dough is either rolled out and cut into thin strips, or pushed through a colander with large holes. Small pieces of dough are boiled or added to soups or other dishes. In Germany, spaetzle is served as a side dish like potatoes or rice, along with a sauce or gravy.
SPECIALTY PASTA
Ingredients such as vegetable dyes, herbs or other seasonings are added to the special paste. Specialty pasta comes in a variety of shapes and sizes. Spinach makes pasta green, carrots orange, beets or tomatoes red, beans brown, and cuttlefish ink black. Spicy herbs and seasonings include basil, black pepper, chili, garlic, lemon peel and rosemary.
STRAND PASTA or LONG CUTS (long pasta)
This category of pasta includes one of the most famous forms of pasta, spaghetti, as well as angel hair pasta, capellini, vermicelli and other types of pasta in the form of long tubes. The fibers of the paste are usually tubular, but can be rectangular or spirally shaped, such as fusilli bucati. The main difference is the thickness of the tubes. Thicker tube pastas work best with thicker sauces, while thinner tubes work better with lighter ones. (Long, flat pastas such as linguini and fettuccini are categorized as ribbon pastas.) Sauces based on olive oil, such as pesto, are ideal for this type of pasta: they evenly coat the pasta fibers and prevent them from sticking together.
STRANGOZZI (strangozzi)
Strangozzi is an egg pasta from the Italian region of Umbria.
STROZZAPRETI or STRANGLOLAPRETI (strozzapreti)
Strozzapreti literally means "what the priest choked on". Strozzapreti is a pasta in the form of twisted tubes, which was named so several centuries ago, when priests ate free meals in restaurants and homes. According to history, some restaurant owners hoped they would choke on pasta before trying the more expensive meat or fish. The inventors of this form of pasta believed it would "get stuck in the priest's throat".
STUFFED PASTA (stuffed pasta)
Stuffed pasta is pasta filled with various fillings. The filling is placed on a flat sheet of pasta, another sheet is placed on top and the edges are pinched. Forms of stuffed pasta are diverse - squares, circles, crescents, triangles. The filling of stuffed pasta can be various meats, vegetables, seafood, cheese and herbs. Tube-shaped pasta, for example, can be filled with ricotta, spinach and ricotta, spinach and almonds, mascarpone and walnuts, or anything else. Stuffed pasta is served with butter or olive oil to leave the filling of the pasta in the center of the gourmet's attention.
TAGLIATELLE (tagliatelle)
Tagliatelle is a narrow classic Italian egg pasta. This form of pasta is typical of the Emilia-Romagna region, which is also famous for its balsamic vinegar, Parmigiano-Reggiano cheese and spicy smoked Parma ham. Flat tagliatelle ribbons are wider than fettuccine. Tagliatelle is usually served with meat stew. The pasta is wide enough for thick sauces and thin enough for creamy sauces. The classic sauce includes mascarpone, smoked salmon, Parmigiano-Reggiano cheese and finely chopped dill.
TAGLIARINI (tagliarini)
Tagliarini is a narrow version of tagliatelle (see above), a flat, wide egg pasta. Tagliarini is similar in size to fettuccine. Tagliarini is traditionally served with butter.
TARTUFI
Tartufi means black truffle in Italian. Some pastas, especially in the form of ribbons and tubes, are made with the addition of black truffles, which give the pasta an exquisite taste. This type of pasta is served with butter or grated Parmigiano-Reggiano cheese. However, if you have fresh black or white truffles, then you don't need a special truffle paste. Enjoy fresh truffles with excellent flat pasta.
TORCHIETTI (torchetti)
Torchetti literally means "small torches". This short, bell-shaped pasta goes well with simple tomato sauces. Torchetti comes from the Italian region of Campania.
TORTELLINI (tortellini or dumplings)
Tortellini is a small-sized stuffed pasta with a wide variety of toppings and a favorite pasta dish all over the world. Tortellini are also served in soups, such as the classic tortellini in broth (tortellini in brodo). Tortellini comes from Bologna and their appearance is described in legend: when the goddess Venus stopped in a tavern on the outskirts of the city, the owner of the hotel peeped through the keyhole, but could only see the navel of the goddess. Fascinated, he went to the kitchen and, in order to remember this vision, he created an egg paste that had the shape and dimensions of a goddess's navel.
TORTELLONI (tortelloni)
Tortelloni are large sized tortellini.
TORTIGLIONI (tortilloni)
Tortilloni is a tubular pasta rolled into spirals that is used in baked dishes, as well as with thick tomato or vegetable sauces.
TRENNE (trenne)
Trenne are triangular penne (tubes with a triangular section). The name trenne is an abbreviation of two words: penne (penne) + triangolo (triangle) = trenne (trenne). Like penne, the size and density of triangular tubes with angled ends is universal for most dishes. Trenne are combined with cheese sauces, tomato sauces, they can be boiled or baked in the oven.
TRENETTE (trenette)
Trenette is a long, flat, ribbon-like pasta similar to linguine. A classic Ligurian dish is a combination of trenette and pesto sauce.
TROFIE (trophy)
Trofie is a twisted pasta.
TROFIETTE (trophyette)
Trofiette is a thinner trophier pasta.
TROTTOLE (trottole)
Trottole is a form of pasta in which rings of pasta are curled around a central rod. Trottole is ideal for salads and soups.
TUBETTI RIGATI (tubetti rigati)
Tubetti rigati translated from Italian means corrugated tubes. Tubetti rigate is pasta. small size(tubes about 1.2 cm long), which is often used for seasoning soups, is typical of minestrone (minestrone). This form of pasta can replace ditali (ditali), pennette (pennette) or horns (elbow macaroni).
TUBETTINI (tubbettini)
Tubettini are tiny tubes similar to ditalini used to season broths.
TUBULAR PASTA (paste in the form of tubes, tubular paste)
Paste in the form of tubes exist in various sizes and shapes. Some tubules are long and narrow, while others are wide and short. The surface of the tubes can be smooth or corrugated (rigate), the ends of the paste can be cut straight or at an angle. Pasta in the form of tubes goes well with thicker sauces. Some types of tubular pasta, like manicotti, can be stuffed with meat and/or cheese and then baked in the oven (al forno). Among the tubular pasta of small sizes, the most popular are horns (elbow macaroni), which are often used to make macaroni and cheese.
TUSCANY (Tuscany)
Tuscany is a region of central Italy that borders Lazio to the south, Umbria and Marche to the east, Emilia Romagna and Liguria to the north, and is washed by the Tyrrhenian Sea to the west. Tuscany is known for its wines, including Chianti and Brunello di Montalcino. The capital of Tuscany is the city of Florence. Provinces of Tuscany: Arezzo, Grosseto, Livorno, Lucca, Massa Carrara, Pistoia and Prato.
UMBRIA (Umbria)
Umbria is a hilly region located in central Italy, bordered by Tuscany to the west, Marche to the east, and Lazio to the south. The capital of Umbria is the city of Perugia.
VENTAGLI (ventali, fan)
Ventali is a paste in the form of short wide ribbons with a grooved edge.
VERMICELLI (vermicelli)
Vermicelli is thinner than spaghetti but thicker than angel hair pasta. The word vermicelli in translation means small worms. Vermicelli is as versatile as spaghetti and goes well with almost all types of sauces, except for very thick ones. Like spaghetti, vermicelli can be used to make soups.
WHOLE WHEAT PASTA or INTEGRALE (whole grain pasta)
Many types of pasta are made from whole grain semolina, which provides the human body with valuable fiber and nutrients.
ZITI (ziti)
Ziti is a popular form of pasta: a medium-sized, long, thin, tubular pasta. Ziti tubes often have a sharp end. In Campania and Sicily, baked ziti is traditionally served at wedding banquets.
ZITONI (zitoni)
Zitoni are large ziti.
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