Perfection is lots of little things done well. — Fernand Point
Pasta Glossary
ACINI DI PEPE
Literally “peppercorns,” small balls of pasta used in broth.
AGNOLOTTI
Pronounced ah-nyo-LUH-tee, the term is Italian for“priests’ caps.” They are small stuffed pasta in the shape of a half moon, similar to mezzelune.
Agnolotti available from AlfonsoGourmetPasta.com.
AL DENTE The famous phrase, pronounced ahl-DEN-tay, literally means “to the teeth” in Italian. Pasta is considered cooked to an ideal degree of doneness where it is firm, but not hard. The term refers to the need to chew the pasta due to its firmness.
AL FORNO Literally, “in the oven,” this refers to baked dishes. These include cannelloni, lasagna, macaroni and cheese, manicotti, stuffed shells and others. The pasta is boiled first, then stuffed (as appropriate), sauced and finished in the oven.
ALPHABETS or ALFABETO
Small pasta in the shapes of the alphabet, used for children’s soups.
Amatriciana sauce, or sugo all’amatriciana (ah-mah-tree-CHYA-na), is a traditional Italian tomato sauce that incorporates guanciale (dried pork cheek—pancetta can be substituted) and pecorino cheese. It originated in the town of Amatrice in central Italy (in the Lazio/Latium region in which Rome is located. While roam is close to the west coast of Italy, Amatrice is right in the center of the country, between the two coasts. See photo below.
ANELLINI
Literally, “small rings,” tiny rings of pasta for soup.
ANGEL HAIR or CAPELLI D’ANGELO Angel hair is the thinnest of all pasta—long, fine, delicate, round strands. It is best used with thinner, more delicate tomato-based and broth-based sauces (or simply toss with butter or olive oil). It is used in Asian dishes as well (for example, mai fun). Because it is so thin, it cooks in just two minutes. Use angel hair for light entrees and side dishes. Neapolitans serve it with shrimp and vegetables. Ligurians like it with basil pesto; Venetians serve it with creamy asparagus sauce. Any additions—vegetables, seafood, poultry—should be finely chopped to match the delicacy of the strands.
Angel hair pasta is the thinnest cut of strand pasta. Photo courtesy Barilla.
ANIMA Literally the “soul” of the pasta, the white uncooked core. If the anima is large, the pasta is not thoroughly cooked. If it is a small dot, the pasta is al dente and ready to be eaten.
ARMONICHE RIGATONI These ridged cylindrical pasta, pronounced ahr-moe-NEE-kay, are one of the most interesting and attractive shapes, excellent for catching sauce.
Angel hair pasta is the thinnest cut of strand pasta. Photo courtesyGastronomiayCia.com
ARRABBIATA A classic spicy tomato sauce preparation, often found as Penne all’Arrabbiata, that includes a garlic, basil and a hot chile pepper. Arrabbiata means “angry” in Italian; the hot chile provides the “anger.”
Photo of Spaghetti all’Arrabbiata, courtesy
of SXC.
ARTISAN PASTA OR ARTISANAL PASTA RIGATONI While artisanal producers, making small-batches of higher quality pasta, use the same basic ingredients as larger commercial producers, there are two key differences that create a better-tasting, “connoisseur” product. First, they extrude their pasta through bronze dies that leave microstriations (ridges, grooves, etc.) to capture and hold the sauce. Second, they dry the pasta at lower temperatures. While this takes longer, it preserves the fine flavors of the wheat.
ASIAN NOODLES Asian noodles are available in a broad variety of shapes and size. They can be made of wheat, rice or buckwheat flour, mung bean threads, arrowroot starch, bean curd skin, sweet potato starch, and tofu. Some Chinese noodles contain eggs, e.g. Chinese egg noodles, although the majority of Asian noodles do not. Unlike Italian noodles, Asian noodles are generally not eaten with sauce on top, but are stir-fried or used in soups and salads.
Pad thai, an Asian noodle dish. Photo by Hobbes Yeo | SXC.
BOLOGNESE SAUCE Ragù alla bolognese (pronounced rah-GOO ah-lah boe-loe-NYAY-zee), as it is known in Italy, is a tomato-based sauce made with ground pork, beef and pancetta.
BRONZE CUT PASTA Pasta extruded (pushed out during the shaping process) through special bronze dies, which is the old-fashioned method. High-production methods use steel dies. Bronze dyes leave a rough surface on the pasta that helps sauces cling better. The more textured mouth feel is also appreciated by connoisseurs.
BUCATINI From “buco” for hole, hollow, bucatini (boo-cah-TEE-nee) are spaghetti-like strands ofpasta that are thicker than spaghetti, with a thin, drinking straw-like hole down the center. They can be ridged (bucatini rigati). Bucatini originated in central Italy, but became popular in Rome, especially in the classic dish, Bucatini alla’Matriciana, which has a light, spicy sauce made of tomatoes, pancetta, red pepper flakes, and grated Pecorino cheese.
Bucatini with Amatriciana Sauce. Photo courtesy Barilla. Get the recipe.
BUCKWHEAT Neither a wheat nor a grain (because it is not a member of the grass family), buckwheat was first cultivated in southeast Asia. The flour is noticeably darker than wheat flour and has been known as blé noir (pronounced blay nwahr, French for “black flour,” an exaggeration). The flour is produced from the seed. Buckwheat pancakes are known as blini in Russia, galettes in France and ployes in eastern Canada. In Europe and Eurasia, the seed is also made into buckwheat groats, also called kasha. Buckwheat is gluten-free, and can be eaten by people who have adverse reactions to gluten. Buckwheat is also a good honey plant, yielding a dark honey that captures the distinctive, earthy buckwheat flavor.
Soba noodles are the most prominent buckwheat noodles. Photo by TopPot | Wikimedia.
CALABRIA
A region in southern Italy that occupies the “toe” of the Italian peninsula south of Naples—you can see it in the map below, beneath the highlighted region ofCampania. To the northeast is the region of Basilicata, to the west is Sicily. The capital is Catanzaro.
CALAMARI or or CALAMARATA or
CALAMARETTI Thick pasta rings cut and dyed with squid ink to look like sliced calamari (squid). An unusual cut, it is typically made only in the area around Naples, in the region of Campania (see below). It’s pronounced cah-lah-MAHR-ee, but everyone knows that.
Calamaretti pasta is shaped like rings of squid. Photo courtesy Italen-Pasta.com.
CAMPANELLE Literally, “bellblowers,” this delicate-looking but sturdy shape has fluted, petal-like edges and a hollow center for capturing sauce. Pronounced cahm-pah-NELL-lay.
CAMPANIA Campania (cahm-PAHN-yah) is a region of southern Italy, whose capital is the famous city of Naples, where pizza is said to have originated. It is surrounded by lesser-known regions: Lazio to the northwest, Molise to the north, Basilicata to the southeast, and the better-known Puglia to the northeast.
CANDELE Literally, “candles,” candele (con-DAY-lay) are very long, hollow pasta tubes, dramatically, the length of candles.
Candele pasta from PastaGarofolo.it
Map of Campania. Image courtesy Wikimedia.
CANNELLONI Cannelloni (cah-neh-LOE-nee) are often confused with manicotti. Both are stuffed, baked pasta dishes. The difference is that manicotti are stuffed, pre-formed tubes, while cannelloni are rectangular sheets of pasta dough that are filled and rolled into tube shapes. Both are filled with a savory stuffing, which can be cheese, spinach and cheese, or various meats, seafood or vegetables. The tubes are then covered with a sauce, typically tomato or béchamel, and baked. Cannelloni is Italian for “large reeds.” Some people confuse cannelloni with manicotti. The former is a premade pasta tube, the latter is a filled crêpe.
Who needs sauce? The most luxuriouscannelloni are these from Tru Restaurant in Chicago.
DO YOU KNOW HOW TO PAIR PASTA WITH SAUCE?
YOU CAN’T TOP DELICATE CAPELLI D’ANGELO WITH
A HEAVY MARINARA SAUCE. HERE’S THE SCOOP!
CAPELLI D’ANGELO Literally, “angel’s hair.” The finest strands of pasta. See angel hair pasta. Pronounced cah-PELL-lee DON-jel-loe.
CAPELLINI Literally, “fine hairs,” capellini (cah-peh-LEE-nee) are long, thin strands of round pasta only slightly thicker than angel hair(capelli d’angelo). Like angel hair, they are used in entrées and side dishes, or broken and cooked in soups. Capellini can takecream sauces, but avoid thick sauces—the strands are too delicate.
Capelli d’angelo with marinara, zucchini and mint. Photo courtesy Barilla.us. Get the recipe.
CAPUNTI A charming shape, capunti (cah-POON-tee) is a rolled pasta shaped like open pea pods.
CARBONARA Pasta alla carbonara (cahr-boe-NAH-rah) is a recipe that evolved after World War II. Carbonara is the Italian word for charcoal. While the name’s origin can’t be traced, some believe that the dish was first made for Italian charcoal workers. The dish requires a long form of pasta—usually spaghetti, but also linguine or bucatini. A mixture of eggs and Parmigiano-Reggiano is combined with butter or olive oil to make a sauce; pancetta or guanciale (cured fatty pork) is added, along with and blackpepper. In the U.S., heavy cream is added to the recipe as well.
Capunti, pasta shaped like open pea pods. Photo by Elochan | Wikimedia.
CASARECCE A typical pasta of Puglia, the name, meaning “home style,” refers to two-inch-long thin twists. See orecchiette maritate. Pronounced cah-sah-RECH-ee.
CASTELLANE Castellane (cah-steh-LAH-nay), which means “castle dwellers,” is a charming ridged shell shape, originally called paguri because it resembles the shell of a tiny crab found in the waters along the coast of Italy. They also look like castle towers (keeps).
Castellane. Photo courtesy Moldrek.com.
CASSULI Curved pasta with horizontal raised ridges. Pronounced cas-SOO-lee.
CAVATAPPI Short (1-inch) tubular corkscrew or spiral-shaped pasta, native to southern Italy. Cavatappi are used in entrées, side dishes, baked dishes and pasta salads. They work with just about any type of sauce. in a spiral tube shape. Elsewhere in Italy they are known as cellentani, spirali and tortiglione; some English speakers call them double elbows. They usually have rigati (lines or grooves on the outside surface).
Cavatappi or cellentani. Photo by Heath Caldwell | Wikimedia
CAVATELLI Cavatelli (cah-vah-TELL-lee) are small folded pasta shapes that along withorecchiette and cavaturi (below), small rolled shapes, are the three traditional shapes of the Puglia region of Italy. Some think they resemble tiny hot dog buns.
CAVATURI These small, rolled pasta pieces (cah-va-TOO-ree) are one of the three traditional pasta cuts from Puglia, along with cavatelli (above) and orecchiette. They pair well with vegetable-based sauces and are good in pasta salads.
Cavatelli, looking like miniature hot dog buns. Photo by Luigi Scorcia | Wikimedia.
CELLENTANI A small tubular pasta with a ridged surface, cellentani (chay-len-TAH-nee) is sturdy enough to partner with cream sauces and chunky vegetable sauces, as well as tomato sauces. The name means “whirls,” and it is poetically seen as locks of hair. It is very popular in pasta salads.
CELLOPHANE NOODLES or
THREADS These are mung bean threads, translucent, gelatin-like noodles cooked in the same manner as rice noodles. While the Asian word translates as threads, note that the translation of spaghetti is similar: cords or strings.
Cellentani pasta. Photo by Linda Pannekoek | SXC.
CHESTNUT PASTA For fall and winter, northern Italians enjoy pasta made from chestnut flour, an ingredient that is more costly thansemolina or other wheat. Use it with duck, game and in preparations with squash, leeks, portobellos and other mushrooms.
CHITARRA Literally, “guitar strings,” a rectangular strand pasta that is thinner than spaghetti (kee-TAR-rah) and flat, like linguine. Different regions of Italy make similar shapes called by different names. Chitarra come from the Marche region of Italy.
PASTA Savory chocolate pasta is an old tradition in Tuscany, where it is served with game as well as in a light cream sauce with walnuts. It can also be served as a dessert, either topped with whipped cream, ice cream and dessert sauces. We have served it in a dessert pasta Mont Blanc, with chestnut purée and whipped cream. While the latteris best done with a long cut of pasta swirled into a nest and filled with the chestnut purée, we have not seen chocolate fettuccine in the U.S. in many years. However, the Tuscan pastificio (pasta-maker) Morelli makes a small penne rigate that is 9.25% cocoa powder. It has a deep brown chocolate color and a lightly bitter cocoa flavor. You can find it online.
CONCHIGLIE Italian for “conch shells,” conchiglie (con-CHEE-lee) are a popular shape of pasta that come in a regular size that is sauced and a large size that is stuffed (then sauced). Jumbo stuffed shells are traditionally found in the south of Italy, where stuffed pasta dishes are popular. A rich ragù (meat sauce), a cream sauce or a cheese sauce is perfect with this pasta, as the shell serves as a “scoop” for the sauce. See photo at right.
Shell pasta, or conchiglie. Photo courtesy Pastazanini.it
CORALLINI Tiny tube-shape pasta used in soups and casseroles (coh-rah-LEE-nee).
CORZETTI or CROCHETTI A specialty of Liguria, these pasta shapes pressed to look like stamped coins from ancient times. Some have family crests, some have other designs. The shapes are cut out of rolled-out dough with a round stamp cutter. Pronounced cor-ZEH-tee.
Corzetti. Photo by Brian Van Sise | THE NIBBLE.
COUSCOUS Couscous is spherical granules of pasta, made by rolling moistened semolina wheat and then coating the granules with finely ground wheat flour. The finished grains are about 1mm in diameter before cooking. Couscous is usually steamed rather than boiled. It is traditionally served under a meat or vegetable stew, but is also eaten plain, as a side, and flavored as a dessert. Couscous is a staple throughout Northern Africa and parts of the Middle East. Israeli, or pearl, couscous is larger and served indifferent ways.
DITALI Large pasta tubes, also used for soups (dee-TAH-lee).
DITALINI Ditalini (dee-tah-LEE-nee), or “little thimbles,” are tiny, very short tubes of pasta. From the Campania region of Italy, they are typically used in the classic bean and pasta soup, pasta e fagioli, and in minestrone and plain broth.
DUMPLING Small balls of dough boiled in soup, or separately steamed and served with soup. The word is a diminutive of the Germandump, a badly-shaped piece, anddompelen, to plunge. Savory dumplings exist in Western and Eastern cultures. They are traditional in the southern United States, British cuisine, Central and Eastern Europe (pierogies); Chinese jiaozi, potstickers and wontons; Japanese gyoza and shumai; and Korean mandu. Adding to the confusion, there is also a dessert pastry dumpling, made by frying a sweet dough ball or baking fruit wrapped in pastry—for example, apple dumplings.
Ditalini pasta. Photo courtesy Pastazanini.it.
DURUM WHEAT Triticum durum is the hardest wheat grown today, and the wheat from which Italian pasta and the majority of American dry pastas are made. Durum is the hardest wheat known to man—the name durumcomes from the Latin word for hard. “Durum semolina” will appear on most pasta labels. Some labels also may state “durum flour,” which is a finer granulation produced in the milling process and is primarily used in noodle products. Durum gives pasta its yellow-amber color, and nutty flavor. The hardness of the wheat imparts the ability to retain both shape and firmness when cooked. Durum wheat is high in gluten and is used only for pasta, never for baking, cereal or other purposes. See also semolina.
Durum wheat. Photo courtesy of SXC.
EGG PASTA or EGG NOODLES or PASTA ALL’UOVO Egg noodles originated in the Emilia-Romagna region of north central Italy. This is one of the two basic categories of commercial pasta. In Italian, the category is known as pasta all’uovo. The other category, pasta made without eggs, is calledpasta di semola di grano duro. By law, egg noodles must have 5.5% egg solids by weight. The egg provides a richer color and flavor, and a few more calories. Plain pasta has a slightly nutty flavor, reflecting the durum wheat with which it is made.
The classic Italian egg pastas, such as tagliatelle, fettuccine and lasagne, are flat and of varying width. They are also made in non-egg versions. Egg pasta goes well with hearty dishes with meat-based sauces and cream sauces. They can be flavored with spinach (green-colored), tomato (red-colored), or squid ink (black-colored). They are often used in comfort foods, such as casseroles and soups.
ELBOW MACARONI
A short, curved semicircular tube of macaroni, most popular for macaroni and cheese and macaroni salad. With their short cooking time and familiar shape, elbows are a popular cut. They also are used in entrées, salads, soups and baked dishes in addition to macaroni and cheese. See Ronald Reagan’s macaroni and cheese recipe.
ELICHE “Propellers,” a very twisted shape that has many folds to hold tomato-based and cheese sauces.
Elbow macaroni. Photo courtesy SXC.
ELICOIDALI A specialty style of grooved rigatoni.
EMILIA-ROMANA A region of Northern Italy comprising the two historic regions of Emilia and Romagna. It forms a rough triangle, bounded on the East by the Adriatic Sea, on the North by the Po river and on the South by the Appennine range. Bologna is the capital; other provinces include Ferrara, Forli-Cesena, Modena, Parma, Piacenza, Revena, Reggio Emilia and Rimini.
The Emilia-Romagna region of Italy. Mapcourtesy Wikimedia.
ENRICHED The term enriched on a pasta label refers to the addition of nutrients considered essential to a balanced diet, including several vitamins in the B complex, thiamine, riboflavin, niacin and folic acid.
EXTRUSION A manufacturing process where the material is pushed and/or drawn through a die to create a shape. For artisanal pastas, the die surface is the traditional bronze, which provides a rough surface that has artisan visual appeal and is said to hold sauce better. Commercial production uses Teflon-coated dies, which enable faster processing and provide a smooth surface. In food processing, not only pastas, but breakfast cereals and ready-to-eat snacks are manufactured by extrusion.
FARFALLE or BOW TIE PASTA Farfalle date back to the 1500s, originating in the Lombardy and Emilia-Romagna areas of northern Italy. The Italian word for butterflies, farfalle (far-FAH-leh) are commonly called bow ties in the U.S.—literally, they look more like bow ties than butterflies, but the bow tie hadn’t been invented in the 1500s. Rectangular pieces of pasta are pinched in the middle to create the shape. They are versatile for most purposes and sauces, but showcase well with lighter and creamy sauces. Miniature farfalle are made for soups.
FARFALLONI Large bow tie pasta (far-fah-LOE-nee).
Farfalle or bow tie pasta. Photo courtesy of SXC.
FARRO An unhybridized ancestor of modern wheat, farro is one of the first grains “discovered”: It sustained the Roman legions as they conquered Europe. It has a nutty flavor, is high in fiber content and nutrients and can be tolerated by many wheat-sensitive people because its gluten is more easily digested (check with your healthcare provider). Fettuccine from farro flour, made by artisan producer Rustichella d’Abruzzo, is available from SalumeriaItalia.com.
FETTUCCINE or FETTUCCINI The first pasta shapes were made by hand with simple tools. Fettuccine, (feh-too-CHEE-nay), which some credit with originating in Rome, are made from flat sheets of pasta cut into ribbon-shape strands (fettucce, or “small ribbons”). It is one of the most popular pasta shapes. Wider than the other popular flat shape, linguine, this basic noodle provides a better surface for catching sauce. It pairs best with rich and creamy sauces, including cheese sauces, but olive oil, tomato sauces and butter are commonly served with it. One of the best-known pasta dishes, Fettuccine Alfredo, is made with a rich sauce prepared with butter, cream and Parmigiano-Reggiano cheese. Fettuccine are similar to tagliatelle, the flat pasta from the northern Italian region of Emilia-Romagna, but are narrower. The alternative spelling and pronunciation, fettuccini (feh-too-CHEE-nee), is an Americanization.
Tomato fettuccine. Photo courtesy MorgueFile.
FREGULA Fregula (FRAY-gyoo-luh) is a Sardinian pasta similar to couscous, but with a rougher texture. It is lightly toasted, giving it a nutty flavor. The pasta is formed into small round balls about the size of Israeli couscous, and is used in soups and stews. A traditional Sardinian recipe uses clams and broth—see a recipe for Sardinian Clam Soup With Fregula.
Fregula. Photo by Emily Parkhurst | Wikimedia.
FRESH PASTA Limited to long goods such as spaghetti, linguine and fettuccini, or filled pastas such as ravioli and tortellini, fresh pasta can be commercially-made, artisanally-made or homemade. The dough is made from all-purpose wheat flour, whole eggs, salt, and usually, oil for easier handling. The dough is blended, kneaded and rolled out by hand or machine and cut into the desired widths. Fresh pasta is very perishable. It must be wrapped in airtight packaging, refrigerated and used within four or five days. Learnhow to cook fresh pasta.
FUSILLI Fusilli (foo-ZEE-lee) means “little spindles” in Italian—pasta in longer spiral shapes (though they are also sold in shorter spirals). Each region has its own “twist” on what we call corkscrews. Some are very long, some just half an inch, some are tightly wound, some less so. Corkscrew-like twists are an excellent cut for vegetable, cream and cheese sauces. Short-cut fusilli make excellent pasta salads and baked pasta.
Tricolor fusilli. Photo courtesy SXC.
FUSILLIBUCATI or FUSILLI COL BUCCO Hollow fusilli. These beautiful fusilli are long, tightly-spiraled pasta straws with a tiny hole in each strand, like a drinking straw. They are frequently packaged still in their original, long U-shaped strand, which is how they were hung to dry. Fusilli col buco made by Rustichella d’Abruzzo and are available at SalumeriaItaliana.com.
FUSILLI NAPOLETANI Long-cut (spaghetti-length) fusilli. Also called fusillo Calabrese. Unlike fusilli bucati (above), they do not have a center hole.
Fusilli bucati. Photo courtesy of SXC.
FUSILLONI Giant corkscrew pasta—the oni attached to fusilli means “big” (foo-zee-LOH-nee). They pair well with everything from cream sauces to chunky vegetable sauces.
GALLETTI Literally, “cocks’ combs,” galletti (gah-LEH-tee) are semicircular tubular pasta with ruffled edges.
The beautiful galletti at the right are from Castellano, a brand sold at many specialty food stores.
GARGANELLI Garganelli (gahr-gahn-NELL-lee) are penne-style egg pasta. They can be found with and without ridges (here, the ridges are horizontal instead of vertical, as onpenne rigate).
Photo of garganelli pasta courtesy of Pastazanini.it.
GEMELLI Gemelli (juh-MELL-lee), meaning “twins,” are simply two short strands of round pasta that are twisted together. They are very versatile because they hold the sauce while retaining an al dente texture. They are popular in entrées, side dishes, baked dishes and pasta salads; and pair well with light to moderately-thick tomato sauces and cream sauces.
Photo of gemelli pasta courtesy of Barilla.us.
GIRASOLE Girasole (GEE-rah-so-LAY) is the Italian word for sunflower. In pasta, the word refers to ravioli made in a sunflower shape. The girasole in the photo, fromNuovo Pasta (a NIBBLE Top Pick Of The Week), is filled with osso bucco. So, more than the shape is creative and delectable.
Girasole ravioli. Photo by Ryan Clark.
Read our review of Nuovo Pasta, a NIBBLE Top Pick Of The Week.
GNOCCHI Italian for dumplings, gnocchi (NYO-kee) can be made of flour, semolina, potatoes or sweet potatoes, boiled or baked and served with butter and grated Parmesan cheese or a savory sauce. Eggs or cheese can be added to the dough. Common flavorings include spinach, basil, tomato and saffron (the latter is Sardinian-style). Gnocchi are generally shaped into little balls or ovals. The dough can also be chilled and sliced, then either baked or fried. Gnocchi are usually served as a side dish with meat or poultry. Potatodumplings have been a staple of both northern and southern Italian cooking since the early 19th century.
Sweet potato gnocchi are from AlfonsoGourmetPasta.com.
GNUDI or “NAKED GNOCCHI” Pasta filling, sautéed in butter (some people bake them) without the dough. It’s a low-carb way to enjoy the filling without the wrapper (“gnudi,” pronounced NOO-dee, means nude in Italian). A common recipe is ricotta, spinach and Parmesan cheese. The filling is shaped into small, flattened balls. They can be served with marinara sauce, mushroom ragoût, pan-sautéed cherry tomatoes, fresh peas, crispy pancetta or whatever inspires you. You can cook them in herb butter, or sprinkle with fresh herbs. Chef Scott Staples of Seattle’s Restaurant Zoë makes an all-ricotta version with a bit of cream to bind, served in a brown butter-sage sauce with truffle salt, topped with fried sage leaves. Gnudi are referred to as “cousins” of gnocchi because both are dumpling-like, but gnocchi are typically chewy and heavy, and gnudi are delicate pillows.
GRAMIGNA Specially cut semolina pasta twirls (grah-MEE-nya).
Gramigna twirls. Photo courtesy of Pastazanini.it.
LASAGNE or LASAGNA
Lasagne, (la-ZAHN-yeh) the plural form of lasagna, originated in the Emilia-Romagnaregion of north central Italy. The plural form is correct, as there are multiplenoodles in the dish. The wide, flat sheets of pasta were originally made by the Romans, who called them laganum. The word comes from lasanum, the Latin word for pot, i.e., the vessel in which this dish was baked. Lasagne later came to refer to the specific layered-type baked dish we know today, with the long flat, pasta sheets alternating with minced meat, cheese and tomatoes. The Romans lacked tomatoes, which originated in Peru and did not come to Italy until the Spanish Conquistadors brought them back from Mexico in the early 16th century.
(Even then, the cherry tomato, which was the “original” tomato, was considered houseplant and not eaten until the 18th century.) The modern lasagna noodle is two inches wide, and sometimes has ruffled edges; it can be made with spinach pasta. The most popular cheeses in lasagne recipes are mozzarella and ricotta, and the sauce is often tomato sauce or béchamel. A proliferation of modern recipes includes vegetable lasagnas, “white” lasagnas and goat cheese lasagnas. If you regularly make lasagne with commercial sheet noodles, try making it with artisanal pasta: The rougher surface helps sauce and other ingredients cling better while constructing the layers.
LASAGNOTTE Wide ribbons of pasta, like lasagna, that are typical of the Puglia region. Instead of being baked in long strips, they are broken into two to three-inch pieces, boiled and served with a substantial sauce. Traditional regional sauces include rabbit ragù and a creamy vegetable sauce of carrots, onions, tomatoes and fresh ricotta.
LIGURIA Bordering the coast in northwestern Italy, Liguria is the third smallest of the Italian regions. It borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea, a part of the Tyrrhenian Sea (the northern Mediterranean Sea). The capital is Genoa, the birthplace of pesto sauce (pesto alla genovese).
Map of Liguria courtesy of Wikipedia.
LINGUINE or LINGUINI This pasta is accurately called linguine, its Italian name, but the word became Americanized to linguini. Show you’re a food connoisseur and use the original Italian! Originating in the Liguria region of northern Italy, linguine (lin-GWEE-nay), Italian for “little tongues,” is a narrow, flat version of round spaghetti (it is sometimes referred to as flat spaghetti). It is a narrower version of fettuccine.
Photo courtesy of SXC.
Linguine is often paired with white or red clam sauce, butter and cheese or cream sauces; but it is so versatile that it works with almost any type of pasta sauce. Pesto al Genovese (basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic) is popularly served with linguini; as is a sauce made of cream, peas and prosciutto.
LOMBARDY The most northern central region in Italy, Lombardy lies between the Alps and the Po river valley. It borders the Italian regions of Piedmont, Emilia-Romagna, Veneto and Trentino-South Tyrol, as well as Switzerland. The capital is Milan, the largest city in Italy. Other well-known provinces include Bergamo, Brescia, Como, Cremona, Mantua and Pavia.
LUMACONI Literally “snails,” lumaconi (loo-mah-COE-nee) are giant, basket-shaped shells that are stuffed with cheese and vegetables.
Map of Lombardy courtesy Wikimedia.
LYCOPENE A natural antioxidant found in tomatoes. Research suggests that lycopene helps inhibit certain cancers, including prostate cancer and cervical cancer.
MACARONI or MACCHERONI Semolina-and-water pasta without eggs (see FDA definition of macaroni products below). Many macaronis are tube-shaped, but there are other forms including shells, twists and ribbons. Among the best-known tube shapes are: elbow (a short, curved tube), ditalini (tiny, very short tubes), mostaccioli (large, 2-inch-long tubes cut on the diagonal, with a ridged or plain surface), penne (large, straight tubes cut on the diagonal), rigatoni (short, grooved tubes) and ziti (long, thin tubes). Most macaronis almost double in size during cooking. The Italian spelling of the word is maccheroni.
MACARONI and YANKEE DOODLE A secondary meaning for the word macaroni or maccheroni is a well-traveled young Englishman of the 18th and 19th centuries, who affected foreign customs and manners, i.e., a fop or dandy. In those times, it was typical for a young man to go on a “grand tour” of the Continent to finish his education, prior to settling down. Many young Brits came back enamored of Italy, speaking particularly of the macaroni in Italy—hence the word association. In the mid-eighteenth century, “macaroni” described an overblown hairstyle as well as the dandy wearing it. Later in the century, the popular song, Yankee Doodle Dandy, was written and sung by the British in derision of the American colonists, who adopted it in self-defense. The song is believed to have its origins in the French and Indian War (1756–1763). In contrast to the spit and polish of the British army, the colonials were a motley crew, some wearing buckskins and furs. Dr. Richard Schuckburg, a British Army surgeon reportedly wrote the tune. The colonials kept adding verses to it: Some 190 have been counted. “He stuck a feather in his cap and called it macaroni” means that the man who came to town for a good time, riding on a little pony—not a horse—thought himself a stylish dandy, although the song ridicules this feather-sporting pony-rider for thinking himself so when he was instead quite a sight to behold. “Doodle” comes from a German word meaning “simpleton.”
MACARONI PRODUCTS As classified by the FDA, these are the class of food, including spaghetti and vermicelli, which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour or any combination of two or more of these, with water and with or without one or more optional ingredients specified. See also noodle products.
MACCHERONI The Italian spelling of macaroni.
MACCHERONI AL TORCHIO A torchio is a press, and these strips of pasta are pressed into attractive curls. A popular preparation is to serve them with “con pomodoro e rucola,” tomato and arugula. Make the sauce by combining 4 cloves of garlic, 1/4 cup extra virgin oliveoil, 7 ounces of diced tomatoes (preferablySan Marzano tomatoes) and 7 ounces of arugula in a sauté pan. Cook slowly, mashing the ingredients together with a fork. The maccheroni al torchio shown at left are made by artisan pasta makerRustichella d’Abruzzo, and can be purchased from SalumeriaItalia.com.
Maccheroni al torchio. Photo courtesy Pastazanini.it.
MALLOREDDUS These are half-inch-long ridged Sardinian pastas that look a like like small worms. They also are known on the island of Sardinia as gnocchi, though they are nothing like actual gnocchi (see gnocchidescription). This cut is absolutely delicious, in part due to the wonderful chewy texture of the tightly-rolled shape, and in part due to the aesthetic of the beautiful rolled and ridged appearance. You can purchase it on Amazon.com.
Malloreddus pasta looks like small worms. The kids should love them! Photo by Brian Van Sise | THE NIBBLE.
MANICOTTI A stuffed, baked pasta manicotti (mah-nih-CUT-tee) means “muffs” or “sleeves” in Italian. The large, tube-shaped noodles are about four inches long, and one inch in diameter. One of the oldest forms of pasta, in ancient times the dough was cut into large rectangles, filled with flavorful stuffings, then rolled and baked in the oven (what today is known as cannelloni). Today, pre-shaped tubes are boiled, then stuffed with a meat, cheese or seafood mixture, covered with a sauce and baked.
MEZZALUNE or MEZZELUNE Literally, “half moons,” a crescent-shaped stuffed pasta.
MEZZI RIGATONI Literally, “half rigatoni,” a shorter version ofrigatoni, this cut is a versatile pasta shape, combining the heartiness of traditional rigatoni with a fun, smaller size (see photo at right).
Mezzi rigatoni: half the length. Photo courtesy Barilla.us.
MEZZI TUBETTI Small, short tubed pasta, generally used in soups.
MOSTACCIOLI Mostaccioli (must-a-CHO-lee), literally “small moustaches,” are a specialty of theCampania region of southern Italy, which includes the cities of Capri, Naples and Sorrento. Large, 2-inch-long tubular pasta, they are cut on the diagonal (slanted or angled ends), with a plain surface, similar to regular penne. Both are designed for chunky tomato, meat and cream sauces.
Mostaccioli, small moustaches. Photo courtesy Barilla.us.
NOODLES From the German word “nudel” meaningpaste with egg. In America, the term refers to egg noodles as well as Asian forms of pasta. Noodles can be made of wheat, rice, soybean, potato, or other flours like oat; sweet potato or arrowroot starch; bean curd skin and tofu; and mung bean threads. Italian pasta (the word means “paste,” referring to the paste of flour and water from which it is made) is always made from durum wheat flour. Dumplings,including Polish pierogi and Italian gnocchi, and German spaetzle, are also considered forms of pasta.
Mostaccioli, small moustaches. Photo courtesy Barilla.us.
NOODLE PRODUCTS According to the FDA, the class of food which is prepared by drying formed units of dough made with semolina, durum flour, farina flour (or any combination of two or more of these) with liquid eggs, frozen eggs, dried eggs, egg yolks, frozen yolks, dried yolks (or any combination of two or more of these), with or without water and with or without one or more of the optional ingredients specified. By law, egg noodle products must contain 5.5% egg solids by weight.
NOVELTY PASTA Pasta made in shapes reflecting everyday items, cultural icons, logos, etc. Shapes are available that celebrate seasons (leaves, sun, pumpkins), holidays (Santa, ghosts, hearts), hobbies (pets, sports equipment), flora and fauna. For inspiration, read our review of Pasta Shoppe novelty pastas (shown in photo at left and at the top of the page).
OCCHI DI LUPO Literally, “eyes of the wolf,” large, square-cut penne-like pasta (OH-key dee LOO-poe). Generally, this cut is paired with tomato or cream sauces.
ORECCHIETTE Literally “little ears,” the Italian, word for ear is orecchio. Orecchiette are one of the three traditional cuts from the Puglia region (along with cavatelli andcavaturi). Orecchiette (oh-reh-KYEH-tay) work well with chunky meat and vegetable sauces.
Orecchiette, ear-shaped pasta, are available at Amazon.com.
ORECCHIETTE MARITATE Literally “married” orecchiette, a Pugliese blend of the round orecchiette and the long, thin casarecci, which consummate their “marriage” in the pot when cooked them together.
ORZO Orzo, the Italian word for barley, is a small, 1/3-inch long pasta shaped like a grain of barley or rice; it is made from semolina. In addition to plain semolina orzo, varieties are available flavored with black bean, red chile and sweet potato, among other varieties. Orzo is frequently used as a substitute for rice and can be combined with rice to make pilafs. It is a versatile ingredient and can be used like rice or barley in soups, salads, sides, etc.
Orzo, rice-shaped pasta, is available atAmazon.com in regular, tricolor andwhole wheat versions.
PACCHERI and MEZZIPACCHIERI A large, unridged rigatoni-style tubular pasta (pah-CARE-ee). An unusual cut, typically made only in the area around Naples, that goes with everything from cream sauces to chunky vegetables sauces. It can be cooked at the same time with calamari to make a single dish. Mezzipacchieri are half the length.
PAGLIA E FIENO Paglia e fieno (PAHL-ya eh FYAY-no) is Italian for “straw and hay,” a pasta dish made of yellow tagliatelle (eggnoodles), the straw, and green tagliatelle, the hay (colored by adding spinach to the dough). It can be served with any sauce, but is often served with a cream or tomato sauce.
Paglia e fieno. Photo courtesy SXC.
PAPPARDELLE The classic broad egg noodle (about 3/4″ wide), originally from Tuscany. Pappardelle (pah-pahr-DELL-lay) are most commonly served with meat sauces, especially those from game meats like hare or wild boar.
Pappardelle. Photo of courtesy SXC.
PANSOTTI Pansotti (pon-SUH-tee) are triangular-shaped ravioli, generally found with crimped edges. The word is Italian for “pot-bellied.”
PASTA The Italian word for noodles. Like the German word nudel, it means paste: Pasta is made from a paste of flour and water. Italian-style pasta is made specifically from durum wheat plus water, salt and sometimes eggs (pasta all’uovo, egg noodles). The term refers to all shapes of pasta, from long cuts like spaghetti, shaped pasta like fusilli (corkscrews), stuffed pasta like ravioli and tubular pasta like penne. Pastas are eaten plain, with sauce, in soups and in casseroles. See also noodles. A half-cup serving of cooked semolina pasta contains one gram of fat, 106 calories, five milligrams of sodium, protein and nutrients including B-vitamins and iron.
PASTA FRESCA & PASTA SECCA In Italy, pasta fresca is fresh pasta and pasta secca is dried pasta. In Italy, all pasta is made from hard wheat (durum).
PASTA DI SEMOLA DI GRANO DURO Literally, pasta from durham wheat grain. One of two categories of Italian commercial pasta (American classifications echo the Italian), made only with semolina, water and salt. The other category, pasta all’uovoor egg pasta, adds eggs. For the most part, egg pastas are flat ribbons of varying width, from thin linguini to broad lasagna; whereas regular pasta comes in all shapes and sizes, including specialty pastas andbuckwheat pastas.
PASTA E FAGIOLI Cannellini bean soup with ditalini pasta,celery, carrots and tomatoes (PAH-sta eh fah-JOE-lee). In Sicilian American dialect, this dish sounds like “pasta fazool,” a corruption of the Sicilian pronunciation, fah-JOLE. The bean, cannellini, should not be confused with the pasta, cannelloni.
Dried linguine. Photo courtesy SXC.
PASTA REGIONALE A curl-shaped pasta (PAH-sta REH-joe-NAH-lay—photo at left).
PASTIFICIO A pasta maker, whether an individual or a factory (pah-stih-FEE-tsee-oh).
Pasta shells. Photo courtesy BarillaUS.com.
PASTINA Tiny pasta stars, the smallest pasta shape made (the name means “little pasta” or “little dough”). It is often served in broth or soup, and generally a child’s first introduction to pasta. However, it can be used in sophisticated recipes, such as timbales and to stuff baby pumpkins. It is available in regular wheat and egg varieties. Pronounced pah-STEE-nah.
Pastina. Photo courtesy of BarillaUS.com.
PENNE Penne (PEN-nay) is one of the most famous and popular pasta shapes, a specialty of the Campania region in southern Italy. The Italian word for “quills” or feather pens, penne are large (2-inch), straight tubes cut on the diagonal, to resemble the point of a quill. They can be ridged (rigate) to better hold the sauce (see photo at the top of the page). Penne is one of the most versatile cuts: It compliments most types of sauce, both creamy and heavy, plus oven-baked (al forno) dishes. Penne all’Arrabbiata, with a spicy tomato sauce that includes a garlic, basil and a hot chile pepper, is a classic dish. (Arrabbiata means “angry” in Italian.)
PENNE RIGATE Penne with ridges (PEN-nay rih-GAH-tay—see at right). This shape is an excellent sauce-grabber. The hollows of the pasta hold the sauce on the inside and the ridges hold it on the outside.
Penne rigate. Photo courtesy SXC.
One of the most popular pasta cuts, penne rigate. The tubes are ridged (rigate) to help the sauce adhere. Photo courtesy of ParmaHam.com (the recipe is on the website).
PENNETTE Small penne pasta (pen-NEH-teh). Photo at right.
PENNONI Literally, “big quills” and “big penne”:penne means “quills” and oni means “big.” The ends of this tubular pasta are cut at an angle to look like quill pens.
Pennette. Photo courtesy SXC.
PERCIATELLI A thick strand pasta like bucatini, perciatelli (pehr-cha-TELL-lee) are fat, hollow strands of pasta. The name comes from a southern Italian dialect word, “perciato,” meaning “pierced through.” A hearty pasta, it is typically served with creamy sauces, lighter tomato sauces, or simply tossed with olive oil.
PESTO SAUCE Pesto, one of the most famous Italian sauces, is made of basil, garlic, Parmigiano-Reggiano and Pecorino cheeses, olive oil, pine nuts and salt as needed. It is traditionally ground with a mortar and pestle. The word pesto is the past participle of the Italian word for “to pound or crush.” The sauce originated in Genoa, and is known as pesto alla genovese. Other pestos are made with spinach or arugula instead of the basil, walnuts or other nuts instead of the pine nuts, etc. Read more in our article on pesto sauce.
Pesto. Photo | Fotolia.
PEZZOCHERI Buckwheat pasta, a specialty of the Valtelline Valley in the north of Lombardy, bordering Switzerland. Traditionally a winter dish, it is served with cabbage and potatoes, seasoned with garlic and baked with cheese.
PIEROGI or PEROGI Half-moon-shaped noodle dumplings that look like Italian agnolotti, these Polish and Russian noodle dumplings are filled variously with minced meat, cheese, mushrooms, cabbage, potatoes or rice. First boiled, they then can be sautéed in butter and topped with toasted breadcrumbs. They are served as a first course or a side dish.
Pierogies from Mrs. T’s.
PILLOW PASTA Another term for ravioli and similar stuffed pasta, also called pasta pillows.
POTSTICKERS
Crescent-shaped stuffed Asian dumplings, variously stuffed with meat, seafood or vegetables.
Potstickers from AlfonsoGourmetPasta.com.
PUGLIA A region in southeastern Italy bordering the Adriatic Sea in the east, the Ionian Sea to the southeast and the Strait of Otranto and Gulf of Taranto in the south. Its southern portion, a peninsula known as Salento, is the heel of the “boot” of Italy. The capital is Bari, and other provinces are Brindisi, Foggia, Lecce and Taranto.
Map of Puglia. Image courtesy
Wikipedia.
PUNTALETTE Similar to orzo, puntalette (poon-tah-LEH-tay) are rice-shaped pasta used for soups.
QUADRUCCI A category of pasta in the shape of a tube. Tubular pastas are available in many different sizes. Some tubes are long and narrow while others are short and wide. They can have smooth or grooved exteriors; their ends can be cut straight or at an angle. They work especially well with heavier sauces, which catch in the hollows of the tubes. Some of the larger tubes likemanicotti can be stuffed with meat and/or cheese and then baked. Among the smallest is elbow macaroni, often used for the popular dish, baked macaroni and cheese.
Manicotti tubes. Photo courtesy
MorgueFile.
RADIATORE The Italian word for “radiators,” radiatore (rah-dee-a-TOE-ray) are short, chunky pasta shapes about 1 inch by 1/2 inch, with ruffled ridges that radiate out. One of the more elegant pasta shapes, they look great sauced or in casseroles, salads and soups.
RAGÙ A ragù (rah-GOO) is a meat-based sauce. The Italian word derives from the Frenchragoût, from the verb ragoûter, “to revive the taste.” A ragù is usually made by adding meat to a soffritto, a mixture of chopped onions, celery, carrots and seasonings (garlic and fresh herbs such as parsley or sage), that is partially fried in olive oil. (A soffritto is the progenitor of the French concept of the mirepoix.) It is then simmered for a long time with tomato sauce.
Radiatore available from GrissPasta.com.
Ragù can be made with any meat or game. Ragù alla bolognese (sometimes known as Bolognese sauce) is made with ground pork, beef and pancetta. Ragù alla Napoletana (Neapolitan ragù) includes sliced beef, raisins and pine nuts.
RAMEN Ramen are Japanese wheat noodles. While they are known to Americans largely as salty, inexpensive packaged noodle soup mixes, in Japan there are as many varieties of noodle and recipes as there are prefectures, ramen dishes are fine cuisine and innovation is the name of the game, where recipes are closely-guarded secrets.
RAVIOLI Pasta pillows stuffed with a variety of cheese, meat, seafood or vegetable fillings. Ravioli (rah-vee-OH-lee) can be circular or square; specialty shapes like hearts and fish are also made. They are served with butter or olive oil, sauce or in soups. Read reviews of some of our favorite ravioli.
RAVIOLINI Miniature raviolini. These can be served as a pasta dish, hors d’oeuvres or put into soup, like won tons.
Pumpkin ravioli from AlfonsoGourmetPasta.com
RAVIOLONI Large ravioli (rah-vee-oh-LOE-nee). They can be as large as three-inch circles and four inch squares or rectangles (you can see that the piece at the right is almost as long as the fork). One piece suffices a first course, or two pieces as a main dish. The best ones have interesting fillings, beyond the normal vague meat, cheese and vegetables. The ravioloni here, from Nuovo Pasta (a NIBBLE Top Pick Of The Week) is filled with spicy sausage, escarole and roasted garlic.
Photo by Ryan Clark. Read the full review ofNuovo Pasta.
RIBBON PASTA As opposed to round pastas like spaghetti, ribbon pastas are flat strands. They are made in varying lengths, widths and thicknesses, from delicate linguini to the mid-width fettuccine and tagliatelle to the wide pappardelle to the widest, the two-inch-wide lasagne. Ribbon pasta can have straight or wavy edges. It can be purchased fresh and dried.
Spinach pappardelle from AlfonsoGourmetPasta.com.
RICE STICKS Thai noodle dishes, such as the famous Pad Thai, are made from rice sticks. These are vermicelli-shaped thin strands that are made from rice flour and water, instead of wheat flour. Because the noodles are stir-fried, not boiled, they must be soaked in warm water for an hour prior to cooking. They are also available in a wider form for other dishes.
RIGATONCINI A somewhat skinnier, smaller version of rigatoni (ree-gah-tone-CHEE-nee). The size and density of these ridged tubes are best suited to thick, clingy sauces. This cut also works well with al forno-style preparations. Artisanal rigatoncini by Rustichella d’Abruzzo are available from SalumeriaItaliana.com.
RIGATONI The most commonly used cut in southern and central Italy, rigatoni (rih-gah-TOE-nee) are large, ridged, slightly curved tubes of pasta with square-cut ends. The name comes from the Italian “rigato,” the past participle of “rigare,” to draw a line. They are excellent for chunky meat sauces and cheese sauces because the ridges, or grooves, catch the sauce. The large diameter of rigatoni tube, as well as thepenne and mostaccioli tubes, make them ideal to catch pieces of meat or vegetables in the sauce—the entire surface, both inside and out, works to adhere the sauce.
Rigatoni. Photo courtesy of BarillaUS.com.
The difference between rigatoni and penne is that penne have angle-cut ends. See the photo of Rigatoni all’ Amatriciana at the top of this page. A famous preparation, it includes a sauce of plum tomatoes, crushed red pepper flakes, pancetta or bacon, and grated Romano cheese.
ROTINI Originating in northern Italiy, rotini are “spirals” or “twists” shorter than fusilli, about 1-½ inches long, with a tighter spiral that helps retain the local pesto sauce better. They are popularly used in pasta salads as well.
RUOTE or WAGON WHEELS Small, spoked, wheel-shaped pasta. Ruote (RO-tay with a uo dipthong) means wheels in Italian.
Ruote, or wagon wheels. Photo courtesy of BarillaUS.com.
These sacks, or “beggar’s purses,” are made with a variety of fillings, like ravioli. They are most often boiled and served like regular pasta. However, in the photo at the right, they were deep-fried for two minutes in safflower oil, and served as an hors d’oeuvre with a dipping sauce. Pronounced sah-KAY-tay.
SAGNE A specialty of the Puglia region of Italy, these are long cuts of pasta curled like ringlets See photo below. See
.
Photo of Nuovo Pasta sacchette by RyanClark. Read our full review of Nuovo Pasta.
NIBBLE TIP
Beautiful cuts like the sagne “ringlets,” shown here, are conversation pieces as well as delicious and easy-to-make courses. They require no special sauce, because the pasta itself is the center of attention. Italians would use butter or garlic and oliveoil. Pick one day each month—the first Monday, e.g., as “specialty pasta night” at your house, and try some of these wonderful cuts.
Sagne, shown below, from the fine artisan brand Rustichella d’Abruzzo. Photo courtesy MarketHallFoods.com.
SARDINIA or SARDEGNA The second largest island in the Mediterranean Sea (Sicily is the largest), Sardinia lies west of Italy and south of Corsica, between Italy, Spain and Tunisia. It is an Italian region with a special autonomous statute. The capital is Cagliari.
SAFFRON-FLAVORED PASTA Saffron, the world’s most expensive spice, makes an elegant pasta that pairs wonderfully with shellfish, spicy tomato or light and creamy sauces. Several artisanal pasta-makers offer saffron long cuts; Rustichella d’Abruzzo makes a lovely Saffron Fettuccine that is available online.
Map of Italy highlighting the island of Sardinia, courtesy Wikimedia.
SEMOLINA Semolina is the coarsely ground and granular endosperm of durum wheat.These round golden kernels are the base of most American, and all Italian, dry pasta. Semolina is granular like sugar, not powdery like most other flours. Homemade fresh pasta is generally not made from semolina, but from general-purpose flour that is lower in gluten. Preparing semolina dough requires industrial mixers or several hours of kneading the granular mass. As a result, homemade pasta cooks much more quickly, often in half the time, and can overcook easily if the pot is not watched. In general, properly-cooked, top-quality commercial artisan pasta is as good or better than what most people can make at home.
Semolina flour is available online. Photo courtesy Gourmet Imports | Amazon.
SEME DI MELONE Seme di melone (SEH-may dee meh-LOE-nay) literally, “melon seeds,” are a small pasta used in soups.
SENATORE CAPELLI A high-protein variety of durum wheat (seh-nah-TOE-ray cah-PEL-lee). The artisanal Italian producer Latini makes spaghetti and pennette out of this flavorful variety of wheat.
SHAPED PASTA Shaped pastas are always dried pastas, since it is not feasible for fresh pasta to hold a shape. They are available in many different sizes and specific shapes: bow ties (farfalle), shells (conchiglie), corkscrews (fusilli) and wagon wheels (ruote) are a few of the more popular ones. Most shaped pastas are sturdy enough to be paired with a chunkier sauces. The concept of shaped pasta originated with 13th century German bakers, who made bread dough in symbolic shapes like words, birds and stars.
SHELLS or CONCHIGLIE The conch shell is one of the more popular shapes of pasta. Jumbo shells can be stuffed with everything from basic ricotta,luxurious crab or fusion flavors like taco or Thai fillings. Small shells are a perfect everyday pasta for sauce, soups, salads or macaroni and cheese (more charming than elbows).
Semolina flour is available online. Photo courtesy Gourmet Imports | Amazon.
SOUP PASTA Various smaller and tiny dried pasta shapes. Some varieties include:
Alphabets
Corallini, ditallini and tubettini, tiny
tube-shaped pasta
Orzo, a pasta shaped like grains of rice
Pastina (tiny stars)
Pearl couscous, small rolled balls of
semolina
Acorn squash soup with miniature shells. Photo courtesy National Pasta Association.
SPACCATELLI A specially cut long strand tube pasta (pronounced spah-cah-TELL-lee.). The tube is slit from top to bottom.
Photo courtesy PastaficioFiorillo.it.
SPAGHETTI Spaghetti is the most famous cut of pasta. It is said to be the oldest shape known, and despite fashion for more elegant or unusual shapes, it is still the number one pasta shape in America. Long, thin and round, spaghetti literally means “lengths of cord” (spaghetti is the diminutive of “spago,” meaning cord or string). The thickness of spaghetti varies from region to region (seespaghettini and spaghettoni). A versatile pasta, it can be used in almost any kind of dish and with almost any thickness of sauce. However, it works best with oil- or tomato- based sauces, which are thinner and allow the sauce to cling to the pasta. It is available in plain semolina, colored and flavored with spinach, beets, and bell peppers, and in numerous specialty flavors.
Spicy Spaghetti Provençal. Photo courtesy McCormick. Get the recipe.
SPAGHETTI or LINGUINI A MATASSA Specialty nested spaghetti. Rather than purchasing straight “sticks” of pasta, it is dried in attractive coils or figure-eights. (Pronounced ah mah-TASS-uh.) A matassais a skein of wool.
SPAGHETTI TAGLIATI Spaghetti tagliati (tahl-YAH-tee) is cut into smaller lengths for soups. While you can purchase it (Barilla makes it, called Cut Spaghetti), home cooks simply break up conventional sticks of spaghetti before cooking.
Matassa is a skein of wool. Photo courtesy Moldrek.com.
SPAGHETTI DI NERO DI SEPIA or
SQUID INK PASTA Pronounced dee NAY-roe dee SAY-pee-ya, black spaghetti is a specialty of the island of Sardinia. The pasta is colored black by squid (cuttlefish) ink, which adds to the texture and flavor. Squid ink pasta has a slightly tangy, briny flavor that pairs best with seafood sauces: a frutti di mare recipe (meaning “fruit of the sea,” an assortment of clams, mussels, scallops and shrimp or simply alle vongole, with fresh clams in a garlic butter sauce. Other pasta shapes are also made with squid ink, but spaghetti is the most frequently found cut. You can buy it online. Some brands don’t use enough squid ink, so even though the pasta is black (some are dark gray), the squid ink flavor doesn’t present itself. If you miss it, keep trying different brands until you find the right one.
Matassa is a skein of wool. Photo courtesy Moldrek.com.
SPAGHETTINI A very thin spaghetti, but thicker than vermicelli. It is popular in Southern Italy, where it is often served with spicy sauces.
SPAGHETTONI Thick spaghetti with a more substantial mouthfeel, a style preferred in central and southern Italy, where they eat their pasta more al dente (firmly cooked) than in northern Italy. It is made into two-foot-long strands that are usually broken up before cooking. In Puglia, it is typically served with olive oil and fresh garlic.
SPÄTZLE or SPAETZLE Pronounced SPEHTZ-sell, spaetzle is German for “little sparrow.” It is a dish of tiny noodles or dumplings made with flour, eggs, water or milk, salt and sometimes a dash of nutmeg. The spaetzle dough is either rolled and cut into slivers or forced through a sieve or colander with large holes. The small pieces of dough are usually boiled before being tossed with butter or added to soups or other dishes. In Germany, spaetzle is served as a side dish much like potatoes or rice, and is often accompanied by a sauce or gravy.
Spinach spaetzle or Spinat Spätzle, a variety of Spätzle made with spinach, popular in the Southern Tyrol. Photo by Takeaway | Wikimedia.
SPECIALTY PASTA Specialty pastashave added ingredients, such as vegetable colors and flavors, herbs and other seasonings. They also can have specialty shapes. Spinach provides a green color, carrots an orange color, beets or tomatoes a red color, black beans a brownish color and squid ink a black color. Common herbs and seasonings include basil, black pepper, chile, garlic, lemon peel and rosemary. Specialty pastas are available in both dry and fresh varieties. Specialty shapes commemorate every holiday and every icon from cartoon characters and sports equipment to pam trees and dollar signs. (For examples of these, read our review of Pasta Shoppe novelty pastas.)
STRAND PASTA or LONG CUTS This is a category that includes the most famous name in pasta—spaghetti—as well as angel hair, capellini, vermicelli and other long rods of pasta. The category is also called long cuts. The strands are generally round but can be squared or curly, as in the case of long fusilli bucati. The basic difference is the thickness of the strands. Thicker strands work well with heavier sauces while the thinner strands work better with lighter sauces. (Long flat strands of pasta, like linguini and fettuccini, fall into the category of ribbon pasta.) Oil-based sauces like pesto are ideal for strand pastas: They coat the noodles evenly and keep the strands from clumping together.
STRANGOZZI Pronounced strahn-GOAT-tsee, a strand egg pasta from the Italian region of Umbria.
STROZZAPRETI or STRANGLOLAPRETI Literally “priest stranglers” or “priest chokers,” this attractive twisted tubular pasta (pronounced STROAH-tsa-PREH-tee) was named centuries ago when it was common practice in Italy to let priests eat for free in restaurants and homes. According to the story, some restaurateurs wished that the “freeloaders” would choke on the pasta course before they could get to the more expensive meat and fish courses. The apocryphal story is that they rolled a shape that might get lodged in the priest’s throat.
A shape restaurateurs hoped would “strangle the priest.” Photo PacificiaFiorillo.it.
Hand-rolled squares of pasta are twisted in one quick motion with open palms in opposing directions. It’s the perfect cut to serve your gluttonous relatives! Strozzapreti handmade by Rustichella d’Abruzzo is available at Amazon.com.
STUFFED PASTA Fresh pasta sheets stuffed with a filling. Filling is placed on a flat sheet of pasta, another sheet is placed on top and the edges are sealed. Stuffed pastas are formed in a variety of shapes—squares, circles, half moons, triangles, “hats”—and are stuffed with almost any kind of filling, either single or combinations of different meats, cheeses, vegetables, seafood and herbs. Tube pasta, for example, can be stuffed with seasoned ricotta cheese, spinach and ricotta, spinach and almonds, mascarpone and walnuts or many other variations. Stuffed pastas are meant to be dressed lightly—with butter or olive oil instead of a constructed sauce—because the filling is the center of attention.
Agnolotti.
Ravioli.
Tortellini.
Stuffed pastas from AlfonsoGourmetPasta.com
TAGLIATELLE
Tagliatelle (tal-ya-TELL-lay) are the classic thin egg noodle of Italy. This cut originated in Emilia-Romagna, the region that also gave us balsamic vinegar, Parmigiano-Reggiano cheese and prosciutto di Parma (not bad for starters). The flat ribbons of pasta are slightly thicker than fettuccine. It is typically served with a rich meat ragù. The pasta is wide enough to hold such a heavy sauce; yet, it is is also delicate enough to serve with a creamy sauce. A classic preparation includes mascarpone cheese, smoked salmon, Parmesan cheese and chopped dill.
Photo courtesy of SXC.
TAGLIARINI A narrower version of tagliatelle (see above), tagliarini (tal-yeh-REE-nee) is a flat, wide egg pasta. It is similar in size to fettuccine. It is traditionally served with butter sauces.
TARTUFI Tartufi (tahr-TOO-fee) is the Italian word for black truffles. Some pastas, particularly ribbon and strand pastas, are made with flecks of black truffle which give it aluxurious flavor. It should be served with a simple butter sauce and freshly-grated Parmigiano-Reggiano cheese. The subtle truffle flavor also pairs beautifully with a drizzle of truffle oil or truffle butter. You wouldn’t top it with fresh black truffles or white truffles; the point is that if you are fortunate enough to have fresh truffles, you don’t need truffle pasta. Enjoy your fresh truffles on the finest plain pasta. (See ourTruffle Glossary for more information.)
THREADS or CELLOPHANE
NOODLES These are mung bean threads, translucent, gelatin-like noodles cooked in the same manner as rice noodles. While the Asian word translates as “threads,” note that the translation of “spaghetti” is similar: cords or strings.
TORCHIETTI Torchietti (tor-KYEH-tee) are literally, “little torches.” These short, bell-shaped noodles go well with plain tomato sauces. (Photo at right.) They originated in the Campaniaregion of Italy.
TORCOLETTI A twisted pasta shape, excellent for catching sauce (tohr-coe-LEH-tee).
Torchietti, “little torches.” Photo courtesy of SXC.
TORTELLINI Tortellini (tor-teh-LEE-nee) is a small pasta stuffed with a variety of fillings, and a favorite pasta dish worldwide. It is also served in soups, as in the classic dish,tortellini in brodo. Tortellini originated in Bologna and is accompanied by a legend: When the goddess Venus stayed in a tavern on the outskirts of the city, the innkeeper spied on her through the keyhole of her room, but could catch only a glimpse of her navel. Spellbound, he went to the kitchen and, to capture this vision, shaped fresh egg pasta into the navel-sized tortellini.
TORTELLONI Tortelloni (tore-teh-LOE-nee) are larger than the bite-sized tortellini.
TORTIGLIONI Tortiglione (TORE-tee-LYOE-nee) are twisted, spiral tubes that are used in oven-baked dishes and with thick tomato or vegetable sauces.
Photo of Putney Pasta’s tortellini. Click on the link to read our review. Photo by B.A. Van Sise | THE NIBBLE.
TRENNE Trenne (TREN-nay), triangular penne, are a modern invention: (the tubes are not round but three-sided triangles). The name is a contraction: penne + triangolo (triangle) = trenne. Like penne, the size and density of the triangular tubes with the bias-cut ends are versatile for most preparations: cheese sauces, tomato sauces, straight from the pot or baked further in the oven (“al forno”). The triangular shape makes them that much more fun.
TRENETTE A long, flat ribbon pasta, trennete (treh-NEH-tay) are very similar to linguine. The classic Ligurian dish is pesto and trenette; although or oil, garlic and chili pepper are also a classic dressing.
Trenne are available from MurraysCheese.com.
TROFIE Rolled pasta (troe-FEE-eh).
TROFIETTE Thinner trofie (troe-fee-EH-teh—photo at right).
TROTTOLE A creative shape, where the pasta is curled in rings around a center stalk. Ideal for salads or soups (troe-TOE-lay—photo at right).
Trofiette.
Trottole.
TUBETTI RIGATI Italian for “little tubes with lines,” this small-to-medium size pasta cut (the tubes are about 1/2″ long) is often used in soups, typically in minestrone. This cut can be substituted for ditali, pennette or elbow macaroni. Pronounced too-BEH-tee.
TUBETTINI Tiny tubes, similar to ditalini, used in broth. Pronounced too-beh-TEE-nee.
TUBULAR PASTA Pastas in the shape of a tube are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. They can have smooth or grooved (rigate) exteriors; their ends can be cut straight or at an angle. They work especially well with heavier sauces, which catch in the hollows of the tubes. Some of the larger tubes like manicotti can be stuffed with meat and/or cheese and then baked (al forno). Among the smallest tubular pasta is elbow macaroni, often used for the popular dish, baked macaroni and cheese.
Rigatoni. Photo by P. Burnett | SXC.
TUSCANY A region in central Italy, bordering on Lazio to the south, Umbria and Marche to the east, Emilia-Romagna and Liguria to the north, and the Tyrrhenian Sea to the west. Tuscany is known for its wines, including Chianti and Brunello di Montalcino. The capital is Florence and provinces include Arezzo, Grosseto, Livorno, Lucca, Massa-Carrara, Pisa, Pistoia and Prato.
The Tuscany region of Italy.
UDON
Udon are thick, wheat-based Japanese noodles. They differ from ramen, the thin Japanese noodles, in their width; but both are served in a variety of preparations. Both were brought to Japan by Buddhists priests returning from voyages to China (as was tea). Udon noodles are generally served in chilled dishes in the summer and in hot dishes like soup in the winter.
Tempura udon. Photo by FG2 | Wikimedia.
UMBRIA A hilly region in central Italy, bordered by Tuscany to the west, the Marche to the east and Lazio to the south. The capital is Perugia.
VENTAGLI Specially cut pasta, short wide ribbons with a ruffled edge (vehn-TAHL-yee).
A round pasta slightly thinner than spaghettibut thicker than angel hair, vermicellimeans “little worms,” from the Latin “verme,” worms. As versatile as spaghetti but not as hearty, for those who prefer less of a “mouthful,” it works with the same sauces (tomato, broth-based, lighter cream sauces), except for super-thick sauces. Like spaghetti, it is also broken and cooked in soups (vair-mee-CHELL-lee).
Vermicelli with red pesto. Get the recipe. Photo courtesy Barilla.
WHOLE GRAIN PASTA Whole grain pastas are available in brown rice, kamut, quinoa, soba (buckwheat), and spelt, whole wheat (see below). Read our article on whole grain cereals for more information on whole grains.
WHOLE WHEAT PASTA or INETEGRALE Many short and long pastas are made with whole wheat semolina, which provides valuable extra fiber and nutrients as well as a distinctive nutty flavor.
00 FLOUR or DOUBLE ZERO FLOUR or DOPPIO ZERO FLOUR In Italy, flour is classified either as 1, 0, or 00. This scale refers to how finely ground the flour is and how much of the bran and germ have been removed. Double zero ordoppio zero (DOE-pee-yo TSAY-roe) is the most highly refined—the consistency of talcum powder. Since semolina, the hardest and most suitable flour for pasta, requires professional-strength kneading machines, 00 flour is the best for making pasta at home. It will stand up in cooking better than pasta made with all-purpose or other flours. The flour made by Antico Molino Caputo in Italy, is considered to be the world’s best 00 flour for pizza and breadsticks. It is available at upscale Italian markets and online.
ZITI A popular shape, ziti (zee-tee) are a medium-sized, long, thin tubular pasta. The tubes are often ridged. The word is Italian vernacular for “bridegrooms,” and in Campania and Sicily, baked ziti is traditionally served at wedding banquets.
ZITONI Large ziti are called zitoni (zee-TOE-nee).
Ziti with sardines. Get the recipe. Photo courtesy Barilla.
Chocolate pasta. Treat yourself to spiralsor .
Shell pasta, or conchiglie. Photo courtesy Pastazanini.it
ELICOIDALI 
Pasta made in shapes reflecting everyday items, cultural icons, logos, etc. Shapes are available that celebrate seasons (leaves, sun, pumpkins), holidays (Santa, ghosts, hearts), hobbies (pets, sports equipment), flora and fauna. For inspiration, read our review of Pasta Shoppe novelty pastas (shown in photo at left and at the top of the page).
Dried linguine. Photo courtesy SXC.
PASTA REGIONALE
POTSTICKERS
Trottole.
