"and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions. Linguine Linguine (; ) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name ""linguine"" means ""little tongues"" in Italian, where it is a plural of the feminine ""linguina"". Linguine are also called ""trenette"" or ""bavette"". A thinner version of linguine is called linguettine. Linguine originated in Genoa and the Liguria region of"
"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"
"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"
"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"
"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"
"Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"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."
"for black. A tomato variety may also be available. Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy. 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"
"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"
"machine. The patent was important because it allowed to cut into a pen shape the fresh pasta without crushing it, in a variable size between 3 and 5 cm mezze penne (half pens) or penne (pens). In Italy, ""penne"" are produced in two main variants: """"penne lisce"""" (smooth) and """"penne rigate"""" (furrowed), the latter having ridges on each penna. Pennoni (""big quills"") is a wider version of penne. A slightly larger version called ""mostaccioli"" (meaning ""little mustache"" in some Italian dialects) can also be found, which can also be either smooth or ridged in texture. Penne is traditionally cooked al"
"Cavatelli Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. ""Cavatelli"" in a literal sense, means ""little hollows"". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including ""orecchie di prete"" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including ""pizzicarieddi"". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or ""Palmatielli""). Parmatieddi are larger than Cavatelli"
"Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle (""wagon wheel"" pasta). Rotini originated from Southern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto, Carbonara or tomato-based sauces. Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are"
"Manicotti Manicotti (the plural form of the Italian word ""manicotto""), meaning ""muff"", or, literally, ""little sleeve"" or ""little shirtsleeve"", is an Italian American kind of pasta. It also means ""cooked hands"" (""mani"" = hands, ""cotti"" = cooked), referring to hands being burnt when making the crepes traditionally used to create this dish. They are very large pasta tubes, usually ridged, that are intended to be stuffed and baked. The filling is generally ricotta cheese mixed with cooked chopped spinach, and possibly ground meat such as veal. They are subsequently topped with béchamel sauce, usually made with Pecorino Romano cheese, Parmigiano-Reggiano"
"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"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"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"
"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"
"Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means ""small mouthfuls"". It is made in the ""pasta filata"" manner by dipping curds into hot whey, and kneading, pulling and stretching."
"Agnolotti Agnolotti (; ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ""Agnolotti"" is the plural form of the Italian word ""agnolotto"". According to a legend, the origin of the name may come from a cook called Angiolino, or ""Angelot"", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ""di magro"" or ""di grasso"" depending on their filling of vegetables or meat. Although their primitive shape was semi-circular, traditionally agnolotti are"
"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"
"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"
"Orecchiette Orecchiette (; singular ; ) are a pasta that is popular in Southern Italy. They are typically served with a meat such as pork, capers and a crisp white wine. They are a variety of pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. In the vernacular of Taranto they called , or . A slightly flatter version is called ""cencioni"", while in the vernacular of Bari (""dragged"") are more similar to ""cavatelli"", without the typical round and concave shape. The traditional dish from Apulia is ""orecchiette alle"
"had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked """"al dente"""", while soft pasta is not tolerated. The most popular variety of pasta, besides the classic spaghetti and linguine, are the ""paccheri"" and the ""ziti"", long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with ""pasta mista"" (""pasta ammescata"" in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds"
"Tagliatelle Tagliatelle (; ) and tagliolini (from the Italian ""tagliare"", meaning ""to cut"") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ""tagliatelle"" are long, flat ribbons that are similar in shape to fettuccine and are typically about wide. ""Tagliatelle"" can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one"
"cheese, tomato sauce or some combination of these. Similar to the Italian cannelloni, manicotti can be extruded in tube form, or rolled from sheets of dough. The traditional version of the manicotti recipe uses a crêpe instead of pasta tubes to contain the filling, which is similarly covered in sauce and baked. Manicotti Manicotti (the plural form of the Italian word ""manicotto""), meaning ""muff"", or, literally, ""little sleeve"" or ""little shirtsleeve"", is an Italian American kind of pasta. It also means ""cooked hands"" (""mani"" = hands, ""cotti"" = cooked), referring to hands being burnt when making the crepes traditionally used"
"but the author had apparently obtained these recipes from Spanish sources. As with most other types of pasta, the Italian word is a plural form: ""lasagne"" meaning more than one sheet of ""lasagna"", though in many other languages a derivative of the singular word ""lasagna"" is used for the popular baked pasta dish. Regional usage in Italy, when referring to the baked dish, favours the plural form ""lasagne"" in the north of the country and the singular ""lasagna"" in the south. The former, plural usage has influenced the usual spelling found in British English, while the southern Italian, singular usage"
"is reminiscent of the Italian ""lasagne"", the name for a type of pasta in the shape of large, flat rectangles. Lazanki resembling mini versions of lasagne, their Polish and Belarusian names are correspondingly diminutive in form. Unlike most Italian dishes in these parts of Europe, lazanki have survived into the 21st century, although the long and cultural history of the dish has been largely forgotten. Lazanki Lazanki (, , singular ""łazanka"", ) is a Belarusian, Lithuanian and Polish type of pasta. It consists of stuff wheat, rye or buckwheat dough, rolled thin and cut into triangles or rectangles. These are"
"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"
"recipes. In Italy, the noun ""maccheroni"" refers to straight, tubular, square-ended ""pasta corta"" (""short-length pasta""). Maccheroni may also refer to long pasta dishes such as ""maccheroni alla chitarra"" and ""frittata di maccheroni"", which are prepared with long pasta like spaghetti. The name comes from Italian ""maccheroni"" , plural form of ""maccherone"". The many variants sometimes differ from each other because of the texture of each pasta: ""rigatoni"" and ""tortiglioni"", for example, have ridges down their lengths, while ""chifferi"", ""lumache"", ""lumaconi"", ""pipe"", ""pipette"", etc. refer to elbow-shaped pasta similar to macaroni in North American culture. However, the product as well as"
"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"
"Orzo Orzo (, Italian for 'barley', from Latin ""hordeum""), also risoni (, 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo. Orzo is essentially"
"popularity during the latter half of the 20th century and now it is most commonly available in lengths. A variety of pasta dishes are based on it, and it is frequently served with tomato sauce or meat or vegetables. ""Spaghetti"" is the plural form of the Italian word ""spaghetto"", which is a diminutive of ""spago"", meaning ""thin string"" or ""twine"". The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling, which was conveniently portable. Some historians think that Berbers introduced pasta to Europe during"