, For list of dishes prepared using pasta, see, CS1 maint: multiple names: authors list (, Why Italians Love to Talk About Food – Elena Kostioukovitch – Google Books, "The Ministry – Perfect Pasta Shapes – Geometry Of Pasta", "Maccheroni calabresi, la pasta della domenica", "Fusilli Avellinesi, la ricetta non si impara, si eredita. Though commonly square, other forms are also used, including circular and semi-circular (, A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven. Very thick, irregular and long, hand-rolled pasta. Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. Alphabet)", "FAQs: mozzarella cheese to yogurt – Ravioli", https://en.wikipedia.org/w/index.php?title=List_of_pasta&oldid=990884526, Articles with dead external links from December 2019, Short description is different from Wikidata, Articles containing Italian-language text, Articles with unsourced statements from January 2020, Creative Commons Attribution-ShareAlike License, Baverine, bavettine, lasagneddi (in Sicily). Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Spaccatelle are larger. diameter. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. Ziti may have smooth sides, but the addition of the word rigati (meaning "ridged") denotes lines or ridges on the pasta's outer surface. ravioli) can be used as a generic description for almost any type of pasta with filling. Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process. Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Thin twisted pasta made of durum wheat and water. Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. Long, thick, corkscrew-shaped pasta that may be solid or hollow. Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside. In Italian, all pasta type names are plural. They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti).Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (. They are also cut straight or perpendicular to the pasta, imagine a small hose cut every two inches. Capelli d'angelo are slightly thinner. Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati, Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini, Slightly larger than maccheroni with a similar slight bend. Thin strands of egg-based pasta. Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. Possibly from the thin iron square used to create the cleft, Ribbon of pasta approximately 6.5 millimeters wide. There are many different varieties of pasta. Can be smooth (. cappelli, cappelli del prete, or nicci in Tuscany. Anelloni, anellini, anelletti, anelloni d'Africa (large rings). Penne are very similar but are cut on the diagonal or bias, they have also grown in popularity, over the past few years. The name Ziti comes from the word "zita" which means "bride" because it was traditionally served at weddings. fiochetti, fiocconi, farfalloni, galla genovese, Fazzoletti di seta, mandilli di sea (Ligurian dialect). Eliche, girandole, rotini, tortiglioni, spirali, Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco, Egg pasta in a square shape rolled into a tube. Short cut pasta (''pasta corta'') are mostly made by extrusion.