Linguine
Linguine From lingue, meaning "tongues" in Italian, this tongue-shaped long pasta is also known as bavette. Usually served with olive oil, garlic and tiny clams, this shape is used throughout Italy,...
View ArticleGnocchette
Gnocchette Also know as malloredus in Sardinia, these small gnocchi are made to look like small seashells or ridged gnocchi, but without the use of potato in the dough. Traditionally served with lamb...
View ArticleFusilli
Fusilli Made as a spiral or helix, fusilli is one of the most popular pasta cuts of Neapolitan lineage. Longer and denser, this fusillo (spindle) is an entwined cross that will capture sauce between...
View ArticleFregola Sarda
Fregola Sarda Known as fregula in Sardinia, this pastina (pasta for soups) is medium in size. The name comes from the Latin fricare because it is made by "rubbing" the flour in a similar manner as...
View ArticleFettuccine
Fettuccine From the word affettare, meaning "to slice," these ribbons are wider than tagliatelle and are made without the use of eggs. As this pasta is egg-free, serve as you would spaghetti or...
View ArticleChitarra
Chitarra Chitarra, meaning "guitar" in Italian, is a square-cut spaghetti very traditional of Abruzzo. The dough was traditionally rolled over a box strung with metal guitar strings at even spacing,...
View ArticleCasareccia
Casareccia Also known as Cavatelli in certain areas of Italy, Casareccia, meaning "home-style" is very typical of the south of Italy and was orginally made by pushing the dough with a knife or a...
View ArticleCapellini
Capellini Capellini also known as angel hair is the thinest of all long pasta shapes. An old-time children's favorite, this shape finds itself mostly used as pastina (soup pasta). Served in soups...
View ArticleBucatini
Bucatini Bucatini, coming from the word bucato meaning "pierced" in Italian, is a long spaghetti with a hole in the middle. It is a very famous shape from Rome to Sicly. Traditionally served with...
View ArticleAnellini
Anellini Anelini, meaning "small little rings" in Italian, is one of the first shapes of pasta children learn to eat in Italy. For soups, it is wonderful in just clear chicken broth or beef broth...
View ArticlePaccheri
Paccheri Said to be named after the Neapolitan expression Paccaria, which means "slaps," paccheri is a large tube that is a huge favorite throughout Italy. Serve with a hearty meat sauce, a fish ragu...
View ArticleRigatoncini
Rigatoncini The small version of rigatoni ("ridged") tubes. Larger than a penne rigate, but cut across rather than slanted. One of the most popular southern Italian shapes. Serve with a spicy tomato...
View ArticleRigatoni
Rigatoni A wide, thick tube pasta, also known as maccheroni, with wide ridges on the outside, cut across. One of the most typical shapes in Rome and Sicily. Traditionally served with Amatriciana...
View ArticleRadiatori
Radiatori Meaning "radiators" in Italian, this shape designed in the 1960s is reminiscent of the shape of car radiator metallic grills or home water-heaters. Amusing texture when cooked and much loved...
View ArticleTagliatelle
Tagliatelle From the Italian word tagliare, meaning "to cut," as tagliatelle was traditionally hand-made and cut with a knife. This pasta is mostly associated with Bologna, but today is very common...
View ArticleWhole Wheat Fusilli
Whole Wheat Fusilli Rustichella d'Abruzzo Whole Wheat Fusilli is made from stone-ground whole wheat containing a very high percentage of bran, resulting in whole wheat pasta with wonderful bite....
View ArticleTonnarelli with Squid Ink
Tonnarelli with Squid Ink Celebrate the unique flavors of the sea with Tonnarelli al Nero di Seppia (Tonnarelli with Squid Ink). To make this pasta, fresh black squid ink is mixed with the durum wheat...
View ArticleTonnarelli with Spicy Pepper
Tonnarelli with Spicy Pepper This durum wheat semolina pasta—a slightly thinner spaghetti—is made with hot and sweet red pepper purées. It has a mild, lingering heat and will cook to pale orange with...
View ArticleBucatini
Bucatini Bucatini, coming from the word bucato meaning "pierced" in Italian, is a long spaghetti with a hole in the middle. It is a very famous shape from Rome to Sicly. Traditionally served with...
View ArticleAnellini
Anellini Anelini, meaning "small little rings" in Italian, is one of the first shapes of pasta children learn to eat in Italy. For soups, it is wonderful in just clear chicken broth or beef broth...
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