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Rigatoni (US: / r ɪ ɡ ə ˈ t oʊ n i /, Italian: [riɡaˈtoːni]) is a type of pasta. [ 1 ] [ 2 ] [ 3 ] They are larger than penne and ziti , and sometimes slightly curved, but not as curved as elbow macaroni .
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.
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
Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, [1] originating from the Tuscany region of Italy.
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".
Ziti has similarities to bucatini, rigatoni and penne. [8] [9] Ziti is created from durum wheat flour and water. [10] It is 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]
Tortiglioni are a type of pasta similar to rigatoni, but larger and with deeper grooves which spiral around the pasta. [2] They take their name from the Latin word torquere, meaning 'to twist'. [2] A tortiglione is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges. [3]
Scialatelli is a recent innovation, compared to many other Italian pasta shapes. The Italian chef Enrico Cosentino devised the shape in the late 1960s [3] in his native Amalfi, while working in a local restaurant, [8] [unreliable source?] and it gained recognition in 1978, when he won the Entremétier prize in an international culinary contest.