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Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.
Conchiglie (Italian for "shells"), the easily recognized shell-shaped pasta, come from the Campania region. This pasta is found in three shapes: the small size (conchigliette), which is commonly ...
Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. [ 4 ] A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrating the correct width of 8 mm ( 5 ⁄ 16 in) when cooked, [ 5 ] equivalent to 6.5–7 mm ( 1 ⁄ 4 – 9 ⁄ 32 in) uncooked ...
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names. [6] In Italy, the names of specific pasta shapes or types often vary by locale. For example, the pasta form cavatelli is known by 28 different names depending upon the town and region. Common forms of pasta include ...
Like many others on this best pasta for mac and cheese list, penne rigate has ridges on the exterior. The tube shape makes it efficient at conveying plenty of cheese sauce. Try it in our Three ...
The waiter saunters over to take your order and, cool as a cucumber, you say: "I'll have the orecchiette, grazi." Except it doesn't go quite as planned.
Their name takes on the diminutive suffix -ino (pluralized -ini), denoting their relative size. Rigatoni is a particular favourite pasta shape in the south of Italy, especially in Sicily. Its eponymous ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. [5]