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  2. Radiatori - Wikipedia

    en.wikipedia.org/wiki/Radiatori

    Radiatori somewhat resemble fusilli in shape, but are generally shorter and thicker with a ruffled edge, circling the pasta. [4] They are modelled after an old industrial heating fixture, [1] [better source needed] having a straight "pipe" with concentric, parallel fins. Their design creates hollows to trap sauce.

  3. List of pasta - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta

    Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro). [139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt [140] Piedmont [139] Caccavelle

  4. Rotelle - Wikipedia

    en.wikipedia.org/wiki/Rotelle

    Rotelle is a type of pasta resembling wheels with spokes. They are similar to fiori.. The name derives from the Italian word for a small wheel. [1] In Italy they are also called ruote, and in the US they are usually called "wagon wheels".

  5. Rigatoni - Wikipedia

    en.wikipedia.org/wiki/Rigatoni

    The word rigatoni comes from the Italian word rigato (that stands for 'lined', 'striped', 'ruled', rigatone being the augmentative, and rigatoni the plural form), which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy. [4] [3] Rigatoncini are a smaller version, close to the size of penne.

  6. Fiori (pasta) - Wikipedia

    en.wikipedia.org/wiki/Fiori_(pasta)

    This Italian cuisine –related article is a stub. You can help Wikipedia by expanding it.

  7. 10 Foods That Famous Chefs Refuse To Eat - AOL

    www.aol.com/10-foods-famous-chefs-refuse...

    3. Truffle Oil – Martha Stewart. Truffle oil is your ingredient to make food instantly classy—or, more accurately, expensive. However, its rather pungent flavor isn’t for everyone, and it ...

  8. Cavatappi - Wikipedia

    en.wikipedia.org/wiki/Cavatappi

    Cavatappi is a generic name adopted by other brands that imitated Barilla's cellentani.This particular shape was born in the 1970s at Barilla in Parma, [5] when a set of pasta dies had been mistakenly made with a spiral (instead of straight) set of lines.

  9. Giovanni Rana - Wikipedia

    en.wikipedia.org/wiki/Giovanni_Rana

    With the assistance of local engineers and mechanics, Giovanni Rana designed and developed new machines to meet the increasing demand for pasta. The machines increased production from about 15 kg (33 pounds) of tortellini an hour to about 20,000 kg (44,000 pounds) an hour. In 1971, the factory moved to its current location of San Giovanni Lupatoto.

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