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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. 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.

  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. A. Zerega's Sons, Inc. - Wikipedia

    en.wikipedia.org/wiki/A._Zerega's_Sons,_Inc.

    A. Zerega's Sons, Inc. was a privately owned pasta company with plants in Fair Lawn, New Jersey and Lee's Summit, Missouri.The company was founded by Antoine Zerega in Brooklyn, New York in 1848 making it the first pasta company in the United States.

  6. Ziti - Wikipedia

    en.wikipedia.org/wiki/Ziti

    Ziti has similarities to bucatini, rigatoni and penne. [8] [9] Ziti is created from durum wheat flour and water. [10] It are also used to make pasta alla Norma. [11] In Sicily, it is traditionally served at a wedding feast. [2] Zitoni, or zitone, has a thicker cut than ziti, being in-between ziti and rigatoni. [12] [13]

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  8. Giovanni Rana - Wikipedia

    en.wikipedia.org/wiki/Giovanni_Rana

    Giovanni Rana was born in Cologna Veneta, Italy, in 1937.He joined his brothers at the family bakery in San Giovanni Lupatoto, Veneto, in 1950 and began making tortellini, personally preparing the pasta and the filling.

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