"Pasta all'Ortolana Pasta all'Ortolana is an Italian dish made by cooking various different vegetables before mixing them together with pasta ( translates ""Greengrocer""). The recipe does not state a specific type of pasta, so it can be made with Fusilli, Fettuccine, Penne, Rigatoni, Farfalle or any other type of short Pasta. The vegetables used in the process are generally carrots, onions, leeks, garlic, zucchini, celery, yellow and red capsicum, cherry tomatoes and eggplants. Vegetables have to be washed and cleaned before slicing them in small strips (apart from the celery that needs to be chopped in even smaller pieces). The"
"to describe a short, extruded, twisted pasta known as rotini in the United States. Fusilli may be solid or hollow. A variant type of fusilli are formed as hollow tubes of pasta that are twisted into springs or corkscrews and are called fusilli bucati. Another variant are twisted long lengths as though spaghetti were coiled around an object known as fusilli lunghi. Fusilli Napoletani are flat lengths of coiled pasta formed around a spindle. Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it"
"Ditalini Ditalini (Italian: ""small thimbles"", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation from the Italian language to English is ""small thimbles"". It has been described as ""thimble-sized"" and as ""very short macaroni"". In some areas it may also be called ""salad macaroni."" During the industrial age in Apulia, Italy, increased development of ditali and other short-cut pastas occurred. In contemporary times, it is a mass-produced pasta. It is used in several dishes, and is commonly used throughout Sicily. Ditalini may be used in several pasta dishes, such as"
"custard on top. Vermicelli Vermicelli (, lit. ""little worms"") is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is slightly thinner. Vermicelli is also used to describe various types of thin noodles in Asia. As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines ""spaghetti"" and ""vermicelli"" by"
"in mathematics, a spiral is considered to be a curve on the plane of progressive radius, and the name ""helix"" is preferred for a curve inscribed on a cylinder, such as that of DNA's double helix. The notion of a screw as a helical surface dates back to the time of Archimedes. Cavatappi is used with Italian-style foods such as cavatappi Amatriciana, pesto Americana, and cavatappi pomodoro. It is mostly found in tomato-based pasta sauces and is associated closely with different types of cheeses such as mozzarella, Parmesan, and provolone. It is a common choice for macaroni and cheese. Cavatappi"
"Vermicelli Vermicelli (, lit. ""little worms"") is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is slightly thinner. Vermicelli is also used to describe various types of thin noodles in Asia. As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines ""spaghetti"" and ""vermicelli"" by diameter: In 14th-century"
"Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it is ""spun"" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red, spinach for green, and cuttlefish ink for black. The term ""fusilli"" is also used"
"Spiral vegetable slicer Spiral vegetable slicers (also known as spiralizers) are kitchen appliances used for cutting vegetables, such as zucchinis, potatoes, cucumbers, carrots, apples, parsnips, and beetroots, into linguine-like strands which can be used as an alternative to pasta. According to ""Good Housekeeping"" and ""US News"", spiralizers were a hot trending item as of September 2014. The ""LA Times"" stated that spiralizers became popular in the spring of 2014. Spiralizers are especially popular among people following the Paleo diet, other low-carb diets, and raw vegans. Spiralizers usually contain three blades: a round blade for spaghetti, a small flat blade for"
"pasta e fagioli (pasta and beans). It is used in traditional Sicilian dishes ""throughout Sicily"". Some Sicilian dishes with ditalini include pasta with ricotta cheese and ""pasta chi vruocculi 'rriminati"", which is a pasta and broccoli dish. It has been described as used often in soups, and as an ideal pasta for use in soups due to their small size being able to ""fit well on a spoon"". It may also be used in pasta salads. Ditalini Ditalini (Italian: ""small thimbles"", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation"
"Swabian Spätzle Spätzla, Spätzle [ˈʃpɛtslə] or Spatzen are Swabian or Alemannic pasta of an elongated shape which is served as a side dish or with other ingredients as a main dish. Similar pasta of a rotund shape is called Knöpfle in Baden-Württemberg and in Bavarian Swabia. Spätzle are egg-based pasta made with fresh egg of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. They are the only pasta that is cooked for the first time during the fabrication."
"Penne Penne () is a type of pasta with cylinder-shaped pieces. ""Penne"" is the plural form of the Italian ""penna"" (meaning ""feather"" but ""pen"" as well), deriving from Latin ""penna"" (meaning ""feather"" or ""quill""), and is a cognate of the English word ""pen"". When this format was created in the 19th century it was supposed to imitate the fountain pen's steel nibs. The ""penne"" are one of the few pasta shapes with a certain date of birth: in 1865 a pasta maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, asked for and obtained a patent for a diagonal cutting"
"more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta"
"different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as ""pasta asciutta"" (or ""pastasciutta""), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is ""pasta in brodo"", in which the pasta is part of a soup-type dish. A third"
"Farfalle Farfalle () are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ""farfalle"" (butterflies). In the Italian city of Modena, farfalle are known as ""strichetti"". A larger variation of farfalle is known as ""farfalloni"", while the miniature version is called ""farfalline"". Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Note that farfalle are not related to the similar-sounding ""farfel"", an egg-barley pasta used in Jewish cuisine. ""Farfalle"" come in several sizes, but they all have a distinctive ""bow tie"" shape."
"Pillus Pillus is a type of pasta found in Sardinia, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured with toasted saffron and ground to a powder. Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It"
"pasta vary from simple bar or tube shapes (such as linguine or penne) to more elaborate extrusions (such as rotelle, fiori, or rotini). The same is true of metal bar stock. The most common shapes are round bar (also called rod), rectangular bar (including square bar, the special case of equal sides), and hexagonal bar (usually called hex bar for short). Tube and pipe are similar, but have hollow centers and are traditionally not called ""bar"" in industrial usage. (However, a product called hollow bar, essentially tube but with custom-orderable OD and ID and thus custom wall thickness, is marketed"
"rather sounds like a folk etymology resulted from a linguistic corruption of the original word. Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised"
"Alphabet pasta Alphabet pasta, also referred to as Alfabeto, is a pasta that has been mechanically cut or pressed into the letters of the alphabet. It is often served in an alphabet soup, sold in a can of condensed broth. Another variation, Alphaghetti, consists of letter-shaped pasta in a marinara or spaghetti sauce. It is not clear who invented the alphabet soup, but Knorr sold it in Europe as early as the 1910s. It is reported that as early as 1867, Raleigh's Tri-Weekly Standard made reference to the fact that letters of the alphabet were now replacing other shapes of"
"Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised it in the late 1960s in his native Amalfi, while working in a local restaurant,"
"Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most"
"not to squeeze the hole shut prior to eating. Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese,"
"Troccoli Troccoli is a thick spaghetti-like pasta featuring a square or oval cross section. It is typical of the Apulian and Lucanian cuisines and is often compared to spaghetti alla chitarra due to its ultimate shape, though the processing for making troccoli does traditionally not require the so-called ""chitarra"", which in turn is a distinctive tool in the preparation of ""spaghetti alla chitarra"". Troccoli is a spaghetti-like pasta which is traditionally processed by the so-called ""troccolaturo"" or ""troccolo"", a grooved rolling pin which cuts the dough into regular strips about 3–5 mm thick (0,11811-0,19685 inches): as a result of the"
"Cavatappi Cavatappi is macaroni formed in a helical tube shape. ""Cavatappi"" is the Italian word for corkscrew. It is known by other names, including cellentani, amori, spirali, or tortiglione. It is usually scored with lines or ridges (""rigati"" in Italian) on the surface. Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes to include salads, soups, and casseroles. Cavatappi is an"
"Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round. The name of this spaghetti comes from the tool (the so-called ""chitarra"", literally ""guitar"") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The"
"of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ""al plin"". ""Plin"" means ""a pinch"", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ""Agnolotti"" ""al plin"" are almost always stuffed with meat. Agnolotti are prepared by immersion in boiling water. Typically, they are dressed with beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours"
"Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ""rigatoni"" comes from the Italian word ""rigato"" (""rigatone"" being the augmentative and ""rigatoni"" the plural form), which means ""ridged"" or ""lined"", and is associated with the cuisine of southern and central Italy. Rigatoncini are a"
"Macaroni Macaroni (, Italian: Maccheroni) is dry pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes, but like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. In North America, the word ""macaroni"" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese"
"Cannelloni Cannelloni (; Italian for ""large reeds"") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ""canelons"" and traditionally consumed on Boxing day. Early references to ""macheroni ripieni"" (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20 century."
"smaller version, close to the size of penne. Their name takes on the diminutive suffix ""-ino"" (pluralized ""-ini"") denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the"
"is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. Another variant of this sort from Giba is flavoured with fennel. Pillus Pillus is a type of pasta found in Sardinia, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured"
"Pasta Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of dishes made with it, ""pasta"" is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some pastas can be made using rice flour in place of wheat flour to yield a different taste and texture, or for those who wish to avoid products containing gluten. Pastas may be divided into two"
"SpaghettiOs SpaghettiOs is an American brand of canned pasta that contains circular-shaped pasta in a cheese and tomato soup. It is marketed to parents as ""less messy"" than spaghetti. More than 150 million cans of SpaghettiOs are sold each year. In addition to the original variety, variations have included SpaghettiOs Meatballs (with miniature meatballs), SpaghettiOs Sliced Franks (with pieces of processed meat resembling hot dog slices), SpaghettiOs RavioliOs (with round, beef-filled ravioli), SpaghettiOs with Calcium, and other theme-shaped varieties. Similar products are sold in the United Kingdom under names like ""Spaghetti Rings"", loops, hoops, etc. Introduced in 1965 by the"
"rolled. The pasta dough is fed into a machine that forces it through a perforated disk, very similar to a meat grinder. The shape of the pasta depends on the shape of the perforations. Bucatini is made with a disk with tiny circular perforations, which forces the pasta dough to emerge in long tubes. The tubes are then trimmed off to the desired size and then either dried or cooked fresh. Bucatini can be made at home with a stand mixer and a pasta extruder. Since bucatini has a hole in the middle, it must be handled gently so as"