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The book features 92 pasta shapes, each depicted by a photograph, a mathematical equation, a 3D visual, and a short paragraph on geographic provenance and cooking etiquette. [1] It was first published in 2011 by Thames & Hudson , while a German translation was published in 2012 by Springer Verlag .
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.
Ronzoni pastina has been discontinued, but the pasta brand says it "hasn't given up" on bringing the star-shaped pasta back. (Photo: Ronzoni via Instagram/Getty Images)
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Ronzoni announced it would be discontinuing pastina, its beloved star-shaped pasta, and fans are mourning the loss of their favorite comfort food on social media.
Cavatappi is a generic name adopted by other brands that imitated Barilla's cellentani.This particular shape was born in the 1970s at Barilla in Parma, [5] when a set of pasta dies had been mistakenly made with a spiral (instead of straight) set of lines.
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 ...
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