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2. List of pasta - Wikipedia

   en.wikipedia.org/wiki/List_of_pasta

   Short, thick twisted shape. Ringlets Sardinia: Calamarata: Wide ring-shaped pasta Squid-like Calamari Naples [56] Campanelle or torchio Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. [57] Bellflower, [18] [58] gigli are lilies, [18] torchio is a press (usually for olive or grapes, but ...

3. Bucatini - Wikipedia

   en.wikipedia.org/wiki/Bucatini

   The shape of the pasta depends on the shape of the perforations. Bucatini are made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired length and then either cooked fresh or dried. Bucatini can be made at home with a stand mixer and a pasta extruder. [8]

4. Pici - Wikipedia

   en.wikipedia.org/wiki/Pici

   Pici (Italian:, locally) is thick, hand-rolled pasta, like fat spaghetti. [1] It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as pinci (Italian:). The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions.

5. The 7 Best and 4 Worst Pasta Shapes for Mac and Cheese ... - AOL

   www.aol.com/7-best-4-worst-pasta-120100208.html

   Lastly, rice-shaped orzo is another one to skip, Clarke says, “because it’s too small and would tend to get lost” in a thick sauce. Save it for our Broccolini, Chicken Sausage, and Orzo Skillet

6. 29 types of pasta and how to use them - AOL

   www.aol.com/news/29-types-pasta-them-212938927.html

   This pasta is found in three shapes: the small size (conchigliette), which is commonly used in soups, the standard size, which works well with thick sauces, and the large size (conchiglioni ...

7. Spaghetti alla chitarra - Wikipedia

   en.wikipedia.org/wiki/Spaghetti_alla_chitarra

   Spaghetti alla chitarra (Italian: [spaˈɡetti ˌalla kiˈtarra]), also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region of Italy, with a square cross section about 2–3 mm thick. Tonnarelli are a similar pasta from Lazio, [1] used especially in the Roman cacio e pepe.

8. Troccoli - Wikipedia

   en.wikipedia.org/wiki/Troccoli

   Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called troccolaturo or troccolo, a grooved rolling pin which cuts the dough into regular strips about 3–5 mm (0.12–0.20 in) thick; [2] [3] as a result of the pressure employed on the dough, the cross section of each strip will be either square or slightly oval, according to the shape of the grooves themselves ...

9. The Comfort Food Italian Families Have Been Making for ...

   www.aol.com/lifestyle/comfort-food-italian...

   According to Freeman, pastina is both a pasta shape and a dish. "Pastina translates to 'little pasta' and refers to pasta shapes that are very small," he says. ... creating a thick, creamy texture ...