But there are a lot of recipes that involve them. This elongated shape of pasta gives its best with bean sauce or meat sauce, but it can be also be prepared with mushrooms. This squared or roundish type of filled pasta, is made with a lot of different fillings, like: meat, vegetables and cheese depending on the recipes.
A famous preparation is the one with cottage cheese and spinach. Penne means quill or feather, perhaps due to the slated ends of this ridged, tube-shaped pasta. Pincinelli, also called bigoli or bigui, is very similar to spaghetti with one crucial difference: These long, super thin noodles are hollow with a hole at each end. Pincinelli likely originated in the Le Marche region of Italy. This variation on a short tagliatelle is special in the pantheon of Italian pasta: The wide, flat noodles are made with buckwheat flour.
Quadrefiore is supposedly shaped like a square flower with ruffled edges or petals on each side. Quadretti, also known as quadrucci, are exactly what the name states: little squares. Traditionally, quadretti is served in broth or soup.
The squat, square shape of radiatore is supposed to resemble a radiator. Given the ancient origin of most pasta, radiatore is actually a new addition. Originally, ravioli was served in broth. It began appearing with tomato sauce around the 16th century. Rotelle are pieces of pasta shaped like miniature wagon wheels, sometimes also called ruote.
Sagnarelli comes from Abruzzo. This thick, short ribbon pasta has scalloped edges and is often served with cream sauce. One cultural survey of Sicily from around mentions a precursor to spaghetti — dried strands of dough made from wheat flour — being exported to other regions of Italy.
Another version called spaghetti alla chitarra originated in Abruzzo, where it was first made using a tool similar to a guitar chitarra means guitar.
The dough was placed on the chitarra then pushed through so that the strings cut the sheet of dough into strips. This curved tube of pasta is similar to macaroni. However, stortini is much, much smaller about the size of a fingernail. There are many legends surrounding the origins of strozzapreti. One story goes that housewives, angry that they had to pay rent in part by cooking pasta for local priests, created a version that their unlucky guests could choke on.
Another story goes that priests would often stop by the homes of locals for dinner but overstay their welcomes. In order to get the priests to stop dropping in for dinner, families would serve them strozzapreti as a warning. Or it could simply have picked up the name because the shape simply resembles a clerical collar. These long, flat, and slightly narrow noodles come from Emilia-Romagna and Marche. According to legend, a chef in Bentivoglio invented tagliatelle in honor of Lucrezia Borgia in He cut the pasta into long strips to resemble her blonde hair.
One mention of a precursor to this ribbon pasta appears in a encyclopedia of foods from the Emilia-Romagna region. Torchio is the Italian word for a press it can refer to either a wine or pasta press. However, the name for this pasta, which is found mostly in Emilia-Romagna, might actually be derived from torcia , or torch, to reflect its curved shape.
Trofiette sometimes also called trofie comes from Recco in the Liguria region, the birthplace of focaccia. This stuffed pasta comes in many shapes, including a twisted, circular shape, and a ravioli-like square.
The filling depends on the region. In Tuscany, tortelli is often stuffed with spinach and ricotta or with tomatoes and garlic. In Emilia-Romagna it can be found stuffed with pumpkin or with ricotta and a butter sauce. Tortellini is often described as navel-shaped and is a small pasta pouch with various fillings.
One legend states that pasta makers in Modena were inspired by the belly button of the goddess Venus. Another story claims the impetus for creating tortellini was much more practical. It apparently originally emerged as a way to boil pasta with the fillings already inside.
These pasta tubes have a triangular cut at each end and look similar to a quill or a fountain pen. Trottole comes from Campania. Tufoli might look similar to penne, but there is a subtle difference. It can also be stuffed with cheese or meat. Ziti probably originated in Naples, where a baked dish, still popular today, made with ziti was originally served at special occasions. The famous Italian pasta of Fettuccine has a long, flat-ribbon shape with a thickness that measures up to 10 inches long.
The pasta is made from egg and durum wheat flour that is typical of the central and northern regions of the Italian peninsula, such as in Lazio.
Regions that you travel to in Southern Italy may use fettuccine noodles made without egg, utilizing drier pasta ribbons more often. Classic Fettuccine noodles are used in dishes served at lunch or dinner during the primo course before a meat or fish dish. Uncooked gemelli pasta.
There are far more than ten types of pasta in Italy to try when you visit, and we have a long list of the best additional options to keep your eyes peeled for as you travel between the culinary regions of Italy. Continue reading for all of our mouthwatering Italian pasta recommendations, some of which you may have never heard of.
Farfalle pasta is the famous bow-tie-shaped noodle of Italian cuisine, more commonly found in the Emilia Romagna and Lombardy regions of Italy. Traditionally, farfalle is made from pinching the center of the pre-cooked noodle and cutting the small sides into rectangles from a dough of durum wheat semolina flour. Fusilli is a long, thick noodle with a corkscrew shape.
The Fusilli pasta originally stems from Southern Italy and is traditionally served with a simple tomato sauce and cheese during the primo course of a typical lunch or dinner. Northern Italians often dine on factory-made fusilli noodles with pasta salads or light, creamy sauces. Gemelli pasta has a distinct, twisted tube appearance that is similar to a double helix. The noodles that make the Gemelli are, in fact, a single s-shaped strand that has been twisted and tied into one long spiral.
The unique shape and firm texture of al dente Gemelli hold the flavor of refined, simple sauces made with tomatoes or finely diced vegetables, as well as dairy- or oil-based sauces. The noodles are made from semolina flour, and you will find them in dishes served from traditional southern kitchens around Campania.
The Italian pasta Chiocciole is a small, tubular noodle that is similar to the traditional American macaroni noodle, but with a more curvaceous shape that resembles a snail. The pasta is most notably found in soups or with light to heavy sauces during the primo course of lunch or dinner and is followed by a meat or fish dish.
The pasta is made from durum wheat flour and is textured with ridges or grooves to better absorb sauces made from tomato, squid ink, or cream. The noodle is traditionally made from hard durum wheat flour, resulting in a versatile noodle that perfectly pairs with most sauces and is typically served in the primo course before a meat or fish dish.
Naples developed the Bucatini noodle in the Campania region, but Bucatini is also popular in Liguria and Lazio. Dishes that use the specific noodle are often served with savory ingredients like anchovies and sardines, or pancetta, guanciale, cheese, and eggs.
The Italian pasta of Cappelletti has a unique, rounded dumpling shape stuffed with different fillings. The pasta dish originated in the ancient center of Modena in the Emilia Romagna region and has since become a popular dish served during lunch or dinner.
Instead of a strict meat filling, Cappelletti is also stuffed with cheese like Parmigiano Reggiano, Grana Padano, and Robiola. The noodles are freshly made with flour and egg in the traditional style of the Emilia Romagna region, a destination worth a visit. Bigoli is a long, thick, tubular pasta from the Venetian province.
It is typically made from buckwheat or whole wheat flour and is served with hearty meat sauces. For a richer flavor and texture, some home-cooks in the Veneto region use duck eggs to bind the wheat flour together when making Bigoli. The traditional Italian pasta, made from durum wheat, is popular in northern Italy in dishes with a tomato- or cream-based sauce.
Its firm texture and shape allow the noodle to pair with soups, hearty meat sauces, baked recipes, cheesy sauces, and light dressings for easy pasta salads. Rotelle is commonly served during lunch or dinner as a primo course before dishes of fish or meat.
Orecchiette, a renowned pasta shaped like an ear, stems from the Southern Italian region of Puglia and is often paired with rapini, broccoli, or a sauce made with tomato, meat, and ricotta cheese.
It can also be served with gorgonzola cheese or Parmigiano Reggiano and is commonly made with semolina dough and dried for a thicker, heartier center. Oily sauces coat the smooth exterior of the dough better than heavier sauces. The origins of the pasta date back to between the 12th and 13th centuries in Puglia, and it is now popularly found in the neighboring region of Basilicata. Orzo is most commonly used in the primo course of lunch or dinner before serving meats or fish. It is not specific to any one Italian region but makes an appearance in customary minestrone soup and also has relatives in ancient Greek, Turkish, and Middle Eastern cuisine.
Stop off at an Italian restaurant for lunch and give this pasta type a try to compare it with the rest. Angel hair pasta is commonly used for soups and seafood dishes, as well as with light sauces. A type of angel hair pasta made from semolina flour has been popular since the 14th century in Italy. Sign in. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more.
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