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Fusilli: Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle". [71] Eliche, girandole, rotini, tortiglioni, spirali [9] [71] Fusilli bucati: A hollow version of fusilli. [72] Note: different shapes can be attached to this name.
The common extruded solid short helicoidal variety is known simply as fusilli. [3] The long version is known as fusilli Sorrento. Larger versions are known as fusilloni and Colonne Pompei, for the short and long varieties, respectively. An elongated version that has a double-braided appearance is known as fusilli Capri.
The origin of tortellini is disputed; both Bologna and Modena, cities in the Emilia-Romagna region of Italy, claim to be its birthplace. [2] The etymology of tortellini is the diminutive form of tortello, itself a diminutive of torta (lit. ' cake ' or ' pie '). [3] The recipe for a dish called tortelletti appears in 1570 from Bartolomeo Scappi.
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.
Rotini and fusilli are actually quite different, and I don't think they should be treated as synonymous. BTW in reply to the post above, rotini *is* a spiral, that's one of the differences.--Anchoress 05:26, 17 June 2006 (UTC) I don't think these articles should be merged, either. - AKeen 03:01, 21 March 2009 (UTC)
In 2015–16, the largest producers of dried pasta were Italy (3.2 million tonnes), the United States (2 million tonnes), Turkey (1.3 million tons), Brazil (1.2 million tonnes), and Russia (1 million tons). [63] [64] In 2018, Italy was the world's largest exporter of pasta, with $2.9 billion sold, followed by China with $0.9 billion. [65]
Fettuccine [a] [b] is a type of pasta popular in Roman cuisine.It is descended from the extremely thin capelli d'angelo of the Renaissance, [2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour).
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
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