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Radiatori: Shaped like radiators, they were created between the First and Second World Wars. [102] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces. [103] Radiator [18] Marziani [9] Riccioli: Hollow cut with cylindrical ridges. Curls. Ricciolini: Short wide pasta with a 90-degree ...
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.
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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".
Orecchiette are typically served with a meat such as pork, capers and a crisp white wine. [1]The traditional dish from Apulia is orecchiette alle cime di rapa, a dish of orecchiette and rapini, [2] also called turnip tops.
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The dish was first identified in 1550, in the Category of Inventories of Things that May be Eaten in Italy by Ortensio Lando. [3]In the 1799 book Die Republik Graubündent (The Republic of Graubünden), German historian Heinrich L. Lehmann wrote about a "perzockel" dough made from buckwheat flour and egg.