KINDS OF PASTA

a.    Pasta Lunga (Long pasta)

All pasta shapes are either long short. The long shapes illustrated here are  dried, commercially made, flour and water pasta.

·         Cappelli D’angelo (angel hair)

·         Spagethini

·         Spaghetti

·         Linguine

·         Bucatini

·         Fusilli Lunghi

b.    Fettucce (Ribbons)

this is the most popular type of homemade agg pasta, which is at its best when rolled out by hand, resulting in a delicate, textured, porous pasta that absorbs and attracts butter-and cream – based sauce like no other.

·         Tonnarelli 1.5mm (¹/_16in) square

·         Tagtollini 2mm (¹/_12in) square

·         Fettuccine / trenette 5mm (¹/_5in) square

·         Tagliatelle 8mm (¹/_3in) square

·         Pappardelle 2cm (³/_4in) square

c.    Tubi (tubes)

tubular pasta are sturdy, very satisfying, and go well with a variety of sauces.

·         Penne

·         Garganelli

·         Elicoidali

·         Cavatappi

·         Maccheroni

·         Rigatoni

·         Millerighe

·         Gigantoni

d.    Forme Speciali (Special shapes)

italian pasta – makers have created an immense variety of special pasta shapes new shapes are being invented all the time, but the tradisional shapes tend to predominate. There is none, however, whose sole purpose is to be pleasing to the eye: each shape product produces a particular type of sauce.

·         Farfalle

·         Conchiglie

·         Gnocchi

·         Lumache

·         Orecchiette

·         Radistori

·         Fusilli

·         Eliche Fusilli

·         Bucati Fusilli

·         Casareccia

·         Gemelli

e.    Pasta Per Minestre (soup)

The small shapes are collectively referred to as pastina, “little pasta”, and the endings to their names, such as ine or ini and etti or ette, indicate “small”.

·         Quardrucci

·         Stelline

·         Homemade maltagliati

·         Tubetti

·         Ditali Rigati

·         Ditali Lisci

·         Orzi

·         Risoni

f.     Pasta Ripiena (stuffed Pasta)

Homemade stuffed pastas and layered pastas for baking make some of the most elegant and delicious pasta dish. It is important that the quantity and kind of stuffing complement the shape of pasta.

·         Tertollini

·         Cannelloni

·         Pansoti

·         Raviolini

·         Lasagne

g.    Pasta Colorata (Coloured Pasta)

Coloured and Flavoured pasta is becoming increasingly popular outside itally, but not within, where it is in conflict taste,  rather than the appearance of food. A colour would be of no gastronomic interest unless is contributed a desirable flovour. Only spinach and tomato pastas achieve this. Outside Italy, pasta – makers are experimenting with a range of colours and flavours, as illustrated here.

·         Tomato

·         Spinach

·         Saffron

·         Beetroot

·         Basil

·         Mushroom

·         Squid’s ink