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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 ...
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 ...
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 ...
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region.Traditionally it is stuffed with a mix of meat (pork loin, prosciutto, mortadella), Parmesan cheese, egg and nutmeg and served in capon broth (in brodo di cappone).
ziti pasta, originally from Sicily, tube-shaped pasta similar to penne but much longer, mixed with a tomato sauce and covered in cheese, then baked in the oven Fettuccine Alfredo: dish made with fettuccine, butter, Parmesan cheese and other ingredients (usually called fettuccine al burro in Italy) Lasagna
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]
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