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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
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 .
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".
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.
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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).
Fusillo, the singular form of fusilli, means 'little spindle' in Italian. [2] Fusilli are traditionally made by wrapping pasta dough around a spindle, or fuso in Italian. . Fusilli are believed to be of Arab derivation, and are known as busiata in Sicily and busa in Sardinia, the two Italian regions where Muslim civilization first penetrate