MANGIA BENE PASTA

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PASTA SHAPES

AGNOLOTTI: 'Priest's caps": crescent-shaped, meat-filled ravioli

ANELLINI: The smallest pasta rings

BAVETTINE: Narrow linguine

BUCATINI: Short, straight macaroni

CANNELLONI: Large, round tubes for stuffing

CAPELLI  D'ANGELO: "Angel's hair," the finest of all pasta

CAPPELLETTI: Stuffed "hats"

Pici Pasta

This pasta is similar to spaghetti  but it is made into much longer strands that are twisted into little coils before drying.

CAPELLI  DI  PAGLIACCIO: "Clowns' hats"

CAPELVENERE: Fine noodles

CAVATELLI: Short, crinkle-shaped edged shells

CONCHIGLIE: "Conch shells"

CORALLI: Small tubes for soup

CRESTE DI GALLE: "Cocks-combs"

DITALI: "Thimbles", short macaroni

FARFALLE: "Butterflies", bows

FARFALLONI: "Big butterflies", or bows

FEDELINI: "Little faithful ones", very fine rods of spaghetti

FETTUCCE: "Ribbons",  widest of the fettuccine family

FETTUCCINE: "Narrow ribbons", of egg noodles

FUSILLI: "Little springs", spindles or spirals

LANCETTE: "Little spears"

Pasta Chitarra

LASAGNE: Extra broad noodles, about 2 inches wide, smooth or ripple-edged

Instrument used to make Maccheroni alla Chitarra

LINGUE  DI  PASSERI: "Sparrows' tongues"

LINGUINE: "Little tongues", thick, narrow ribbons

LUMACHE: "Snails", shell-shaped

MACCHERONI:  Macaroni of all types: hollow or pierced

MACCHERONI  ALLA  CHITARRA: Also called tonnarelli: noodles cut with the steel wires of a special guitarlike tool

MAFALDA: Broad noodles, rippled on both sides, wider than fettuccine

MAGLIETTE: "Links", slightly curved, short lengths of hollow pasta

MALTAGLIATI: Irregularly cut shapes

MANICOTTI:  "Muffs", giant tubes for stuffing

MARGHERITA: "Daisies", narrow noodles, rippled on one side

MARUZZE: :Seashells"

MEZZANI: Short, cut, curved macaroni

MOSTACCIOLI: "Little moustaches"

OCCHI  DI  LUPO:  "Wolf"s eyes", large tubes

OCCHI  DI  PASSERI: "Sparrows' eyes", tiny circles

Sardinian Fregola Sarda

0RRECCHIETTE:  "Little ears"

This pasta is created by rubbing wet semolina wheat into little balls, which are then dried and toasted.

ORZO: Rice-shaped or barley-shaped pasta

PAPPARDELLE: Broad noodles, traditionally served with game sauces

PASTA FRESCA: Fresh egg pasta

PASTA VERDE: Green pasta, usually incorporating spinach in the dough

PASTINA: "Tiny dough", minute pasta shapes used in soup

PENNE: "Pens" or  quills, tubes cut diagonally at both ends

PERCIATELLI:  Long thin hollow macaroni, looks like thick spaghetti

PEZZOCCHERI: Thick, dark buckwheat noodles

QUADRETTINI: Small flat squares

RAVIOLI: Pasta squares filled with meat, cheese, and/or vegetables

RICCIOLINI: Little curls"

RIGATONI: Large grooved macaroni

ROTELLI: "Small wheels"

ROTINI: Spirals or twists

ROUTE: Spiked wheels with hubs

Croxetti Pasta

SPAGHETTI: Variety of long thin rods, including capellini (very thin)

TAGLIATELLE: Family of egg noodles similar to fettuccine

Originated in the Middle Ages when families would press a thin sheet of pasta between 2 wooden molds engraved with the family's coat of arms on one side and symbols on the other.

TORTELLINI: Small, stuffed pasta similar to cappelletti

TRENTETTE: A narrower, thicker version of tagliatelle

TUBETTI: "Small tubes", hollow

VERMICELLI: Very fine spaghetti

ZITI: "Bridegrooms", slightly curved large tubes

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