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Long pasta
Long pasta
Long pasta may be made by extrusion or rolling and cutting.
Image
Type
Barbina
Fedelini
Fusilli bucati
Matriciani
Pellizzoni
Perciatelli
Description
Thin strands often coiled into nests
Thick tubes, often made of buckwheat or wholewheat flour
A thick spaghetti-like pasta with a hole running through the center.
A synonym of capellini, they are coiled into nests
The thinnest type of long pasta
A very thin spaghetti.[1]
Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce.
Long coiled tubes that are hollow.[2] Also calledfusili col buco[3]
Similar to perciatelli, but folded over rather than hollowed out
Thick spaghetti
Identical to bucatini.
Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcinoarea it is also referred to as pinci.
A long, thin, cylindrical pasta of Italian origin.[4]Spaghetti is made of semolina or flour and water.
Thin spaghetti
A spaghetti that is extra thick or extra long.[6]
A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti)
Thick vermicelli
Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface.
Wider version of Ziti
Translation
Little beards
The name comes from Italian: buco, meaning "hole", and Italian:bucato, meaning "pierced".
Angel hair
Literally "thin hair" in Italian language
Little faithful ones
The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles.
Holed rifles
Medium twines
From perciare "to hollow"
"Little strings."[5] Spaghetti is the plural form of the Italian wordspaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[4]
Small little twines
Worms [5]
Large little worms
Zito is Italian for "bridegroom." (Ziti is plural).
Large ziti
Ribbon-cut pasta
Ribbon-cut pasta
Ribbon style pasta are often rolled flat and then cut. This can be done by hand or mechanically.
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Description
Narrower version of tagliatelle
Narrower version of bavette
Thicker version of chitarra
Wider version of fettuccine
Ribbon of pasta approximately 6.5 millimeters wide
Narrower version of fettuccine
Wide pasta
Very wide pasta that often have fluted edges
Narrower version of lasagne
Longer version of lasagne
Narrower version of linguine
Flattened spaghetti
Short rectangular ribbons
Long ribbons with ruffled sides
Thick flat ribbon
Very thin ribbons
A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
Rectangular ribbons with fluted edges
Homemade long spaghetti with a twisted long spiral
Similar to spaghetti, except square rather than round,[9]and made of egg in addition to flour
Similar to shoelaces
Ribbon, generally narrower than fettuccine
Thinner version of tagliatelle
Thin ribbon ridged on one side
Thick ribbon ridged on one side
Translation
Little drip-thread
Little slices
Little slices
Little slices
Cooking pot
Little lasagne
Bigger lasagne
Little tongues
Little tongues [5]
Named in honor of Princess Mafalda of Savoy
Little mafalde
Named after the guitar-like device used to cut the pasta,[9]which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
Shoestring-like
From the Italian tagliare, meaning "to cut"
From the Italian tagliare, meaning "to cut"
Short-cut extruded pasta
Short-cut extruded pasta
Image
Type
Calamarata
Calamaretti
Chifferi
Ditalini
Elicoidali
Fagioloni
Maccheroncelli
Maltagliati
Marziani
Mezzani pasta
Mezze penne
Mezzi bombardoni
Pasta al ceppo
Penne lisce
Penne zita
Rigatoncini
Sagne 'ncannulate
Spirali
Spiralini
Trenne
Trennette
Tortiglioni
Tuffoli
Description
Wide ring shaped pasta
Large stuffable cylindrical (tube) pasta, generally servedbaked with a filling and covered by a sauce.[10]
Corkscrew-shaped macaroni
See Cavatappi
Short and wide macaroni
Short tubes
Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni
Short narrow tube
Short and thin tubes
Egg pasta in a square shape rolled into a tube
A single S-shaped strand of pasta twisted in a loose spiral
Bent tubes
Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness.[11]
A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines.[12]
Large stuffable ridged tubes
Short spirals
Short version of penne
Wide short tubes
Similar to penne but without ridges. Also called penne lisceor "smooth penne"
Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.[15]
A sheet pasta that is similar in shape to a cinnamon stick.[16]
Medium length tubes with ridges, cut diagonally at both ends
Penne with ridged sides
Penne with smooth sides
Wider version of penne
Short thin version of penne
A wider and thicker version of penne.[17] It is a tube pasta with a diagonal cut on both ends.[17]
Smaller version of rigatoni
Medium-Large tube with square-cut ends, sometimes slightly curved
Related to fusilli, but has a tighter helix, i.e. with a smaller pitch
Long tube formed of twisted ribbon
A tube which spirals round
More tightly-coiled fusilli
Penne shaped as a triangle
Smaller version of trenne
Narrower rigatoni
Ridged rigatoni
Translation
Squid-like
Little squids
(Italian: Large reeds)
Corkscrews
Small thimbles
Helicoidal ones
Large beans
Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
The name derives from the Italian for twins.
Small maccheroni
Roughly cut
Martians (refers to the antennae of cartoon martians)
Half-size ones
Half-pens
Half bombards
Moustache-like things
"Slaps." The name has been ascribed to a slapping sound they may make when eaten.[15]
Log-type pasta
Pens (after a quill pen)
Lined pens
Smooth pens
Little pens
Pennants [5]
Small large lined ones
Large lined ones
Helix- or corkscrew-shaped pasta
Spirals
Little spirals
Spirals [5]
Decorative cuts
Decorative cuts
Image
Type
Biciclette
Capunti
Casarecce
Conchiglioni
Creste di galli
Farfalloni
Fiorentine
Gramigna
Lumache
Lumaconi
Maltagliati
Mandala
Marille
Pipe
Quadrefiore
Ricciolini
Ricciutelle
Sorprese
Sorprese Lisce
Torchio
Description
Bicycle-shaped pasta
Flattened bell-shaped pasta with a frilly edge on one end
Short convex ovals resembling an open empty pea pod
Short lengths rolled into a S shape
Short, solid lengths
Petal shaped, slightly curved with rough convex side
Seashell shaped
Large, stuffable seashell shaped
Flat figure-eight stamped
Short, curved and ruffled
Flat coin-shaped discs stamped with coats of arms
Bow tie or butterfly shaped
Larger bow ties
Grooved cut tubes
Shaped like a flower
Shaped like an olive leaf
Cone or flower shaped
Short curled lengths of pasta
Curved ridges
Snailshell-shaped pieces
Large snailshell-shaped pieces
Flat roughly cut triangles
Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[18]
Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[18]
Bowl- or ear-shaped pasta
Very similar to Lumaconi but has lines running the length of it.
Square with rippled edges
Shaped like radiators, they were created in the 1960s, by an industrial designer.[19] They are often used in similar dishes asrotelle or fusilli, because their shape works well with thicker sauces.[20]
Short wide pasta with a 90-degree twist
Short spiralled pasta
Wagon wheel-shaped pasta
2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
Bell shaped pasta with a crease on one side and has a ruffled edge
Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)
Rolled across their width
Torch shaped
Thin twisted pasta
Translation
Bicycles
Little bells
From casereccio meaning homemade
From the verb cavare meaning to hollow
Large rags
Shells [5]
Large shells
Cock's comb [5]
Little crosses
"Butterflies" [5]
Large butterflies
Florentine
Flowers
Olive leaves
Lilies
Infesting weed, esp. scutch-grass
Lanterns
Snails [5]
Large snails
Badly cut
A reference to mandalas.
From mare, meaning "sea"
Little ears [5]
Smoking pipes
From quadro ("square") and fiore ("flower")
Radiator
Little curls
Little curls
Little wheels
Surprise
Smooth surprise
Priest-chokers or priest-stranglers
Winepress
Minute pasta
Minute pasta
These are small types of pasta.
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Description
Bead-like pasta
Pasta shaped as letters of the alphabet
Small rings of pasta (not to be confused with Calamaretti)
Smaller version of anelli
Small shell-shaped pasta
Small short tubes of pasta
Small short tubes
Smaller versions of ditali
Small bow tie-shaped pasta
Pasta prepared with eggs, flour and water.[22]
Smaller version of fideos, about 12–15 mm long before cooking
Bead-like pasta from Sardinia
Small mushroom-shaped pasta
Small granular, irregular shaped pasta (smaller version then Grattoni)
Large granular, irregular shaped pasta
Flat teardrop shaped pasta (similar to Orzo but wider)
Very small rings of pasta
Rice shaped pasta
Small spheres about the same size or smaller than acini di pepe
Spheres slightly larger than acini di pepe
Smaller version of Risi
Small flat squares of pasta
Smaller version of orzo
Small seed-shaped pasta
Small star-shaped pasta
Smaller version of stelle
Smaller version of elbow macaroni
In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.
Translation
Peppercorns
Alphabet
Rings
Little rings
Little shells
Little corals
Thimbles
Little thimbles
Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Little threads.
Little fragments [23]
Little mushrooms
Little Grains
Grains
Partridge's eyes
Barley
Little pasta
Little squares
Little rice
Melon seeds
Stars
Little stars
Little crooked ones
Stuffed pasta
Stuffed pasta
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Description
Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables
Rolls of pasta with various fillings, usually cooked in an oven
Square of dough, filled with minced meat, and closed to form a triangle
A stuffed pasta typical of Lombardy, with various fillings
A stuffed pasta typical of the Veneto area, with various fillings
A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear
A pasta stuffed with meat and spinach common in southern Germany
Semicircular pockets; about 2.5 in. diameter
A large, penne-shaped pasta that is stuffed
Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough
Slavic dumplings of unleavened dough stuffed with varying ingredients
Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof
Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted.
Similar to Sacchetini, but larger.
Ring-shaped, stuffed with a mixture of meat and cheese
Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The termtortelloni is also used for a larger variety of tortellini)
Translation
Diminutive of old word for "angel"; this was Giotto's nickname.
Big little canes
Little caps[24]
Possibly from casa "house"
From casa house
Little cloth bundles
Mouth pocket[25]
Half-moons
Ribbed wolf eyes [5]
Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
Possibly from rapa, "turnip"
Little sacks
Large little sacks
Little pies
Large little pies
Irregular shapes
Irregular shapes
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Description
Thick, soft dumplings that may be made from semolina,[28]ordinary wheat flour,[29] flour and egg,[30] flour, egg, andcheese,[31] potato,[32] breadcrumbs,[33] or similar ingredients.[34][35][36]
Irregular shapes of flat pasta formed from scraps of pasta production.
Formed of bread crumbs, eggs, grated Parmesan cheese,lemon, and nutmeg, and cooked in chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna [39]
German egg pasta that is either round in shape, or completely irregular (when hand made)
Translation
Lumps; may derive from nocchio, a knot in the wood,[37]or from nocca (knuckle), or from gnocco (dumpling).[38]
Means "little sparrow" in Swabian German.
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