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"
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
| Instrument used to make Maccheroni alla Chitarra |
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"
LASAGNE: Extra broad noodles, about 2 inches wide, smooth or ripple-edged
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: 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
ORRECCHIETTE: "Little ears"
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
SPAGHETTI: Variety of long thin rods, including capellini (very thin)
TAGLIATELLE: Family of egg noodles similar to fettuccine
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
| Mangia Bene Pasta |
| Chi mangia bene, vive bene Who eats well, lives well |
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