Capellini “fine hair”: Also known as angel hair pasta in English, this pasta is similar to spaghetti but much finer. Cannelloni “large reeds”: This pasta is traditionally stuffed with a savory filling rolled up into tube shapes and baked in the oven with layers of béchamel and meat sauce.Ħ. Campanelle “bells”: The small ruffled pasta is rolled into itself to shape a small funnel-perfect for capturing sauce.ĥ. Try agnolotti filled with hearty pumpkin with a browned butter and sage, for a pure and satisfying primo piatto.Ĥ. Agnolotti “priest’s caps”: The shape of these pillows of pasta changes depending on region and filling. Anellini “small rings”: These petite pasta rings are used for soups.ģ. Acini di pepe “peppercorns”: This bead-sized pasta is commonly used in soups and broths.Ģ. Over 300 varieties of pasta certainly attest to Italians’ wit and love of their kitchen staple, but also undoubtedly make Italy today’s Mecca for pasta lovers the world over.ġ. You can discover these delicious pasta dishes and much more with Cellar Tours on an Italian Gourmet Grand Tour. Typically eaten only with the aid of a fork, the pasta is cooked al dente- with a bit of a bite- allowing for better twirling. Compared to the 9kg consumed annually per person in the US, Italians eat an incredible 26kg of pasta a year. Italy did not just specialize in production-nowhere in the world is the consumption of pasta higher. Pasta production flourished as early as 1154 thanks to the island’s traditional crop of durum wheat that went into the itria Sicilians produced and exported to all corners of the country. Though pasta has only been present in European kitchens for the past 200 years, Italy has long nourished an ancient noodle culture.Īrab merchants were the first to carry itria, the predecessor of modern Italian pasta, from the faraway Asian continent to the shores of Sicily. This pasta is similar to rotelle.30 of 300: A short glossary of Italian pasta Orecchiette from Italian orecchia, meaning 'ear', and -etta, meaning 'small' Spiralini Spiral (spiral) + ini (small) = small spiral or spring shape of a tube of pasta Maltagliati The excess parts of the dough, generally the edges, are left with irregular shape and thickness, therefore "poorly cut" Quadrefiore From quadro ("square") and fiore ("flower") these look rather like ruffles on a shirt as well Fiori The Italian term fiori means flowers. In Italy they are also called "ruote" and in the US they are usually called "wagon wheels" Linguine Means "little tongues" in Italian and are thinner than Fettuccine and flatter than spaghetti Cavatelli Literally means "little hollows" Lumaconi Means "large snails" Conchiglie commonly known as "shells" or "seashells" is a type of pasta (conch shell) and comes in small, medium and very large which can be stuffed. "little pies" made by putting filling in the center of a small square and by hand, to roll up cheese and then stick the two ends together Orzo Italian for "barley", also risoni, "big rice" These look like melon seeds Rotelle The name derives from the Italian word for little wheels. ![]() Fettuccine literally "little ribbons" in Italian Tortellini Diminutive of tortelli a type of pie, ultimately from Late Latin tōrta a round loaf or cake. Gently handle when cooking in simmering water. Ravioli "riavvolgere" means "to wrap," Can encase cheeses, veggies or pestos or meats.
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