12/24/2023 0 Comments Pasta shapes and names![]() Large diameter (about 5 - 6 mm) and smooth surface long-cut dry hollow pasta Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani Short-cut pasta, suitable for soups or salads Middle-lenght cut extruded shape, suitable for vegetable or meat sauce pa Short-cut pasta, suitable for vegetable or thin soups. ![]() Rectangular size double side-curled long-cut pasta (width about mm 10). Small size and elliptic section long-cut pasta. Long-cut pasta with rectangular section (about 0.6 x 25 mm), fresh or dry.īavettine, Bavette fini, Radichini, Linguettine Pierced short-cut pasta, suitable for vegetable and clear soups Spiral shape short-cut pasta, suitable for casseroles or saladsĬrestine, Margherite lisce, Fagioletti, Zitellini, Tubettini lunghi Stricchetti tondi, Saliere, Farfalle tonde, Fiocchetti Long-cut pasta with rectangular section (about 0.8 x 8 mm), fresh or dry. ![]() Nastrini, Reginette, Reginelle, Fettucce ricce Stamped " Bologna " shape, suitable for casseroles or meat sauce pasta Shaped like creste di galli ("cockscomb" in Italian).Ĭornetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati Short cut pasta suitable for salads or soups. Short-cut extruded shape, suitable for vegetable or meat sauce pasta Tofettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, CappettineĮxtruded short-cut shape, suitable for soups or meat sauce pasta Small shell-shaped pasta, suitable for vegetable or thin soups The name is less commonly used for a type of dumpling made with ricotta cheese. It usually refers to small pasta shells that resemble tiny hot dog buns. These are short lengths of rolled and twisted Italian pasta. Short cut pasta suitable for casseroles or salads Medium size, pinched stuffed fresh pasta, filled with vegetables, cheese, ricotta or meat based filling Very thin long-cut extruded pasta (ø mm 1 - 1.2), usually nested or coiled, suitable for clear soups. ![]() Hollow short-cut pasta, suitable for casseroles or vegetable soupsĪngel's hair, Cabellos de Angel, Capelvenere, Fidelini, Fedelini, Cappellini, Sopracappellini, Sciviotti ziti, Denti di cavallo, Denti di pecora, Fischiotti, Fischioni, Canneroni Short-cut shape, suitable for vegetable sauce pasta or casserolas Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Sigarette, Schiaffoni Small diameter (about 2.4 - 2.7 mm) and smooth surface long-cut dry hollow pasta. Perciatellini, Foratini, Fidelini bucati, Fide bucate Large diameter (about 3 mm) and very long-cut spaghetti, made with wholemeal soft wheat flour or semolina. Short cut pasta suitable for salads or soups Large size ring-shaped short-cut pasta, suitable for soups or salads Short-cut pasta, suitable for vegetable or thin soups See here for the other pasta colours.īelow an overview of the most common pasta types and their synonyms. Pasta normally is white-yellow, but other colours exist. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. It also tells you the right weight of sauce to pair - be it pesto, a creamy sauce, or a satisfying bolognese - to take you to pasta > Products > Pasta > Pasta-shapes Pasta-shapes This guide serves as a great starting point for learning the basics on matching pasta names with shapes, from acini di pepe all the way through lasagna to ziti. We take the guess work out of it with these six visual guides that give you all the need to know names of pasta along with serving suggestions, plus a video on how to make homemade pasta straight from the Simili sistersthemselves. With several hundred varieties of pasta to choose from, from long to short and everything else in between, being on first name terms with pasta, outside of the usual favourites, is something of a memory and recognition challenge. If you're Italian, or a pasta purist, there's a lot to know about pasta, from the different shapes to matching the right sauces, and that's before you nail the al dente cooking. yes, you guessed it, we're talking Italy's beloved pasta. It's the lifeblood of pantries around the world, the go to dish when you're down (and when you're up), the food of champions, families, students and Michelin-starred restaurants.
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