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This pasta is found in three shapes: the small size (conchigliette), which is commonly used in soups, the standard size, which works well with thick sauces, and the large size (conchiglioni ...
Some different colours and shapes of pasta in a pasta specialty store in Venice. There are many different varieties of pasta. [1] 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).
The petite size makes it ideal for scooping up with a fork or spoon, and the fact that its ridged elevates its sauce-delivery powers. “The tubes absorb the sauce beautifully,” Console says.
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The amount of water added to the semolina is determined based on the initial moisture content of the flour and the desired shape of the pasta. The desired moisture content of the dough is around 32% wet basis and will vary depending on the shape of pasta being produced. [62]
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Farfalle come in several sizes, but they all have a distinctive "bow tie" shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as farfalle rigate.