Pasta Shapes Dictionary - Pasta Fits Pasta Shapes Dictionary Contact Us Pasta Shapes Dictionary There is a pasta shape to complement every pasta dish out there. Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking. Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key. The Shapes Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome. Alphabet Pasta This favorite kids’ shape makes any meal fun. Have a child that’s too picky to eat their veggies? Pair alphabet pasta with some vegetables or soup to win them over. Recipes Anelli Small rings of pasta. It can be used in various soups and is also a complement to the fresh vegetables in a number of salads. Its smaller version, Anellini, can also be used in its place. Recipes Angel Hair Long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces.

Although it resembles another spaghetti, another long and thin pasta, Angel hair is much more fine. Recipes Bucatini This straw-like pasta is shaped like thick Spaghetti but is hollow in the center. Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace. Recipes Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad. Recipes Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. Recipes Cavatappi (“Corkscrew”) The tight spiral locks-in the flavor, allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with sauces of any base or partner it with vegetables or lean protein and this pasta is sure to impress. Also, these shapes are great when used in pasta salads.

Recipes Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes. Recipes Cavatelli Cavatelli resembles tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Conchiglie (Shells in Small, Medium, and Large) Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. Recipes Ditalini (“Little Thimbles”) This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.

Recipes Egg Noodles (Medium and Wide) (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces. Go beyond the traditional Stroganoff and use Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. Recipes Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish. Recipes Farfalle (Bow Ties) (“Butterflies”) Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes. Recipes Farfalline Farfalline is a small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish.

Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Fettuccine This thick ribbon-like pasta is often paired with thick meat-based sauces. One of the more popular pasta recipes is the rich fettuccine alfredo sauce. Recipes Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes. Recipes Fusilli (“Twisted Spaghetti”) This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. Recipes Gemelli (“Twins”) Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. Recipes Gigli (“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles.

Recipes Lasagna (From “lasanum,” Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for a later meal. Recipes Lasagne This wide flat-shaped pasta is arguably one of the oldest types of pasta. The word Lasagne refers to a dish made with Lasagne sheets alternating with sauces and other ingredients in many languages. Recipes Linguine (“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes. Recipes Mafalda This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths. Recipes Manicotti (“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Recipes Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Recipes Pappardelle This Italian flat pasta is usually cut into a broad ribbon shape.

It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months. Recipes Pastina This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine. Recipes Penne (“Quills” or “Feathers”) Penne complement virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Penne Mostaccioli (“Quills” and “Small Mustaches”) This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stirfry dishes. Recipes Penne Rigate (“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.

Recipes Pipe Rigate A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oilbased sauces. Recipes Pipette Rigate This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also, these shapes are great for baking dishes. Recipes Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. Recipes Rigatoni (“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Recipes Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.

Recipes Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Recipes Ruote (Wagon Wheels) (“Wheels”) Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy. Recipes Spaghetti (“A length of cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. Recipes Tagliatelle The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go. Recipes Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.

Recipes Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. Recipes Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. Recipes Tripolini Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce. Recipes Tubini A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Recipes Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. Recipes Ziti (“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Pasta - Tubular Pasta Tubular Pasta Tubular pasta is any pasta that is hollow through the center, forming a tube. They are available in many different sizes and shapes.

Some tubes are long and narrow while others are short and wide. They are found with smooth or ridged exteriors and their ends are cut straight or at angle. They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pasta is also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked. Tubular Pasta Estimated Cooking Time Bocconcini A medium sized tube pasta similar to elicoidali and tufoli. It has a 3/8 inch diameter and the ridges on the surface of bocconcini are slightly curved around the tube. It's length ranges from 1 3/8 to 1 1/2 inches. Cook for 9 to 10 minutes. Bucatini Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw. Cooking Time: Cook for 9 to 13 minutes. Calamarata (calamari) Wide tubular pasta that is shaped like a large ring. Cook for 9 to 11 minutes. Calamaretti A smaller version of the calamarata tube pasta.

Cook for 6 to 8 minutes. Canneroni A shorter version of cannelloni. This pasta is approximately ï¿½ inch in diameter and ï¿½ inch in length. Cook for 6 to 8 minutes. Cannelloni A wide (approximately 1 inch), straight pasta tube that is approximately 4 inches long. It is cut straight on both ends and has a smooth surface. Cook for 7 to 10 minutes. Cannolicchi Short, straight tube pasta with a wide grooved surface. Cook for 11 to 13 minutes. Cavatappi A short, S-shaped pasta tube. Cook for 9 to 10 minutes. Cellentani A pasta tube that has been twisted to resembles the shape of a corkscrew. Cook for 10 to 12 minutes. Chifferi Short, chunky tube pasta in a semicircle shape. Cook for 8 to 10 minutes. Chifferini A smaller version of chifferi pasta. Cook for 7 to 9 minutes. Elbow macaroni The most common tube pasta shape.

It is a narrow tube with a semicircular curved shape, which is approximately 1 inch in length. Cook for 8 to 10 minutes. Elicoidali A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni. Cook for 10 to 12 minutes. Fagioloni A narrow width pasta tube. It is has a mostly straight shape and is approximately 1 inch in length. Cook for 9 to 12 minutes. Garganelli Fine ribbed squares of egg pasta that are rolled into tubular shape. Once rolled, they take on a shape similar to penne pasta but are actually more of a scroll shape. Cook for 8 to 10 minutes. Gomiti Short and chunky, c-shaped tube pasta. Cook for 10 to 12 minutes. Macaroni Macaroni is used in reference to any narrow short tubular pasta. The tubes may be straight or curved in shape and vary slightly in width. The most commonly known is elbow macaroni. Cook for 8 to 12 minutes.

Cooking time will vary according to size of the various types. Maccheroni A thick tube pasta that is approximately 1 ï¿½ inches long. There is also a short version of this pasta, which is known as macaroni. Maccheroni is also available with a ridged surface. Cook longer version for 9 to 12 minutes and cook the short version for 9 to 11 minutes. Maccheroncelli Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. Cook for 9 to 11 minutes. Magliette A short, curved tube pasta. Cook for 8 to 11 minutes. Maltagliati A short, wide tube pasta with diagonally cut ends. This pasta has the same name as the shaped pasta that is roughly cut pasta scraps. Cook for 10 to 12 minutes. Manicotti Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut. Cooking Time: Cook for 7 to 10 minutes.

Mezzani Rigati A slightly, curved tube pasta that is approximately 1 3/8 to 1 5/8 inches in length and 1/4 inch in diameter. It has a ridged outer surface and straight cut ends. Cook for 8 to 11 minutes. Mezze Penne Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne. Cook for 9 to 11 minutes. Mezzi Bombardoni A wide pasta tube that is ï¿½ to 1 inch in diameter and 2 ï¿½ to 2 ï¿½ inch in length. The end of this pasta are cut diagonally. Cook for 7 to 9 minutes. Mezzi Paccheri A wide hollowed out tube of pasta that is a shorter version of paccheri. It is the same diameter as paccheri but is only approximately 1 ï¿½ inches in length. Cook for 7 to 10 minutes. Mezzi Rigatoni A short, slightly curved tube pasta that is approximately 5/8 inch in length with a diameter of 1/2 inch.

Because of its short length, the slight curve is barely noticable. It has a ridged outer surface and straight cut ends. Cook for 9 to 11 minutes. Mostaccioli Tube pasta with diagonally cut ends, similar to penne but longer in length. Mostaccioli is approximately 2 inches long and is available with a smooth or ridged surface. Cook for 10 to 13 minutes. Paccheri Large tube pasta that contains a wide hollowed center that is approximately 1 inch in diameter. Paccheri ranges from 1 ï¿½ to 1 ï¿½ inches in length. Cooking Time: Cook for 7 to 10 minutes. Pasta al ceppo Tube pasta that is created by wrapping a strip of pasta dough around a thin stick. Its shape is similar to a cinnamon stick. Cook for 12 to 15 minutes. Penne rigate Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ï¿½ to 1 ï¿½ inches in length. The rigate in the pasta name indicates that the pasta has a ridged surface.

Penne is also available with a smooth surface. Cook for 10 to 12 minutes. Penne Zita A pasta that is similar to penne but has a slightly wider diameter. Penne zita is approximately 1 1/2 inches long. Cook for 10 to 12 minutes. Pennette A shorter and thinner version of penne rigate pasta. Penette is also available with a ridged surface. Cook for 9 to 11 minutes. Pennine rigate A thin version of penne, which is thinner than pennette. The rigate in the pasta name indicates that the pasta has a ridged surface. Pennine is also available with a smooth surface. Cook for 8 to 11 minutes. Pennoni A larger version of penne that is wider in diameter than penne but approximately the same length. Pennoni is available in a smooth or ridged surface. Cook for 9 to 12 minutes. Perciatelli Long, tube pasta with a hollowed out center. Perciatelli is approximately double the thickness of spaghetti. Cooking Time: Cook for 10 to 12 minutes.

Reginelle Pasta tubes that are similar to penne pasta, only reginelle is slightly longer and smaller in diameter. Reginelle is also sometimes found as the name used for a wide, flat, wavy edge ribbon pasta named reginette. Cook for 10 to 12 minutes Rigatoncini A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni. It has a ridged surface and straight cut ends. Cook for 10 to 12 minutes. Rigatoni A large, slightly curved tube pasta that is approximately 1 1/2 inches in length and 1/2 inch in diameter. It has a ridged outer surface and straight cut ends. Cook for 10 to 13 minutes. Sagne Incannulate A long, ribbon of pasta, which is approximately ï¿½ inches wide that is twisted to form a spiral shaped tube. The tubes are approximately 13 inches long after they are twisted to form the tube. Cooking Time: Cook for 10 to 12 minutes. Spaccatelle Short curved tube pasta shaped similar to a half circle. Cook for 8 to 10 minutes.

Trenne Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ï¿½ to 2 ï¿½ inches in length. Cook for 10 to 12 minutes. Trennette A smaller variety of trenne. It is narrower in width than trenne and only 1 ï¿½ to 2 inches in length. Do not confuse trennette with trenette, which is a different type of pasta. Trenette is a ribbon pasta. Cook for 9 to 12 minutes. Tortiglioni Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni. Cook for 10 to 12 minutes. Tufoli A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends. Cook for 7 to 10 minutes. Ziti - Cut Tube pasta with a hollowed out center, which is approximately 1/4 inch in diameter.

It is available cut in short lengths of 1 1/2 to 3 inches and is also available in long lengths of approximately 10 inches. The shorter lengths are sometimes found with a slight curve to them. Cook for 9 to 12 minutes, depending on size. Ziti - Long Tube pasta with a hollowed out center, which is approximately ï¿½ inch in diameter. It is available in long lengths of approximately 10 inches and is also available cut to shorter lengths of 2 to 3 inches. Cooking Time: Cook for 9 to 12 minutes, depending on size. Ziti rigati Ziti pasta with a ridged outer surface. Cook for 9 to 12 minutes, depending on size. Zitoni Pasta names and shapes Short-cut pasta, suitable for vegetable or thin soups Anelli Siciliani Large size ring-shaped short-cut pasta, suitable for soups or salads Armonie Short-cut pasta, suitable for vegetable or thin soups Ballerine Short cut pasta suitable for salads or soups Bigoli Bigui, Pincinelli Large diameter (about 3 mm) and very long-cut spaghetti, made with wholemeal soft wheat flour or semolina.

Bucatini Perciatellini, Foratini, Fidelini bucati, Fide bucate Small diameter (about 2.4 - 2.7 mm) and smooth surface long-cut dry hollow pasta. Cannelloni Gnocchettoni Zitoni, Tagliati di Zitoni, Cannelloni Zitoni, Canneroni, Spole, Sigarette, Schiaffoni Short-cut shape, suitable for vegetable sauce pasta or casserolas Cannolicchi medi Sciviotti ziti, Denti di cavallo, Denti di pecora, Fischiotti, Fischioni, Canneroni Hollow short-cut pasta, suitable for casseroles or vegetable soups Capelli d'angelo Angel's hair, Cabellos de Angel, Capelvenere, Fidelini, Fedelini, Cappellini, Sopracappellini, Capellini fini, Bassetti, Tagliolini a nido, Barbine a nido Very thin long-cut extruded pasta (ø mm 1 - 1.2), usually nested or coiled, suitable for clear soups. Very popular shape all over the world.

Cappelletti Medium size, pinched stuffed fresh pasta, filled with vegetables, cheese, ricotta or meat based filling Cappelletti Umbri Typical for the Umbria region Cappello napoletano Short cut pasta suitable for casseroles or salads Casarecci Cesariccia These are short lengths of rolled and twisted Italian pasta. They're usually served with meat sauces. Cavatelli It usually refers to small pasta shells that resemble tiny hot dog buns. The name is less commonly used for a type of dumpling made with ricotta cheese.

Chiocciole Short cut pasta suitable for salads or soups Ciocchetti Short cut pasta suitable for salads or soups Cocciolette Small shell-shaped pasta, suitable for vegetable or thin soups Conchigliette Tofettine, Coccioline, Cinesini, Margaritine, Cinesi rigati, Mezzi cocci, Margherite rigate, Cappettine Extruded short-cut shape, suitable for soups or meat sauce pasta Conchiglioni Large size short-cut grooved pasta Coquillettes Short-cut extruded shape, suitable for vegetable or meat sauce pasta Creste di galli Short cut pasta suitable for salads or soups. Shaped like creste di galli ("cockscomb" in Italian).

Dischi Short cut pasta suitable for casseroles or salads Fagiolini rigati Cornetti rigati, Sedanetti rigati, Sedanini rigati, Stortini rigati, Diavoletti rigati, Tubetti lunghi rigati Stamped " Bologna " shape, suitable for casseroles or meat sauce pasta Fettuccelle ricce Nastrini, Reginette, Reginelle, Fettucce ricce Curled fettuccine (width about 12 mm). Fettuccine Long-cut pasta with rectangular section (about 0.8 x 8 mm), fresh or dry.

Francesine Stricchetti tondi, Saliere, Farfalle tonde, Fiocchetti Extruded short-cut shape, suitable for soups or meat sauce pasta Fusilli Spiral shape short-cut pasta, suitable for casseroles or salads Fusilloni Spiral shape short-cut pasta, suitable for casseroles or salads Gemelli Spiral shape short-cut pasta, suitable for casseroles or salads Gianduietta Short-cut pasta, suitable for vegetable or thin soups Gigli Short cut pasta suitable for casseroles or salads Gramigna Crestine, Margherite lisce, Fagioletti, Zitellini, Tubettini lunghi Short-cut extruded shape, suitable for vegetable or meat sauce pasta Gramignoni Short-cut extruded shape, suitable for vegetable or meat sauce pasta Grano Short-cut pasta, suitable for vegetable or thin soups Grattoni Short-cut pasta, suitable for vegetable or thin soups Italiana Pierced short-cut pasta, suitable for vegetable and clear soups Lasagne Long-cut pasta with rectangular section (about 0.6 x 25 mm), fresh or dry.

Linguine Bavettine, Bavette fini, Radichini, Linguettine Small size and elliptic section long-cut pasta. Lumachine Short cut pasta suitable for salads or soups Maccheroni Rectangular size double side-curled long-cut pasta (width about mm 10). Malloreddus Short-cut pasta, suitable for vegetable or thin soups. From Sardinia .

Maltagliati Short-cut pasta, suitable for vegetable or thin soups Margherita Messinese lunga Middle-lenght cut extruded shape, suitable for vegetable or meat sauce pa Merletti Short-cut pasta, suitable for soups or salads Messinesi Short-cut extruded shape, suitable for vegetable or meat sauce pasta Mezzani Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani Large diameter (about 5 - 6 mm) and smooth surface long-cut dry hollow pasta Mostaccioli Mezze Penne, Mezze Penne zite, Penne di ziti, Ziti tagliati Slanting short-cut pasta, suitable for casseroles, soups or salads Mparrettati This unusual variety of Italian pasta consists of poorly wrapped straws of dough, about 20-30 cm long.

Nuvole Short cut pasta suitable for soups or salads Occhi di Passero Occhi di Pernice, Occhio d'acquila, Occhi di Trota Short-cut pasta, suitable for vegetable or thin soups Ondule Curled short-cut pasta, suitable for casseroles or salads Orecchiette Short cut pasta suitable for salads or soups. Shaped like ears.

Orzo Puntine, Punte d'ago, Armelline, Semi d'orzo, Semi d'avena, Semi di riso, Occhi di giudeo, Armellette, Puntalette, Semi di cicoria, Cicorietta, Risetto, Chicchi di riso, Semini, Avena, Avena grande, Cicorie Short-cut pasta, suitable for vegetable or thin soups Pantacce Short cut pasta suitable for soups or salads Pappardelle Long-cut pasta with rectangular section (about 0.8 x 20 mm), fresh or dry Paternoster Mezze pennette lisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina Slanting short-cut hollow shape, suitable for vegetable sauce pasta Pennoni Penne di Zitoni, Zitoni tagliati, Penna a candela Large size short-cut hollow pasta Perciatelli Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni Medium diameter (about 4 mm) and smooth surface long-cut pierced dry pasta.

Pizzoccheri These long buckwheat noodles are popular in northern Italy Quadrefiore Short cut pasta suitable for salads or soups. Quadrettini Short-cut pasta, suitable for vegetable or thin soups Quadrucci rigati Short-cut pasta, suitable for vegetable or thin soups Radiatori Short-cut extruded shape, suitable for vegetable or meat sauce pasta Ravioli Different size and shape fresh pasta, stuffed with vegetables, ricotta, cheese, meat and even fish based filling. Ricciarelle Riccioline, Sfresatine, Manfredine, Fettuccia riccia Double size curled large tagliatella (width about 15 mm). Rigatoni Long hollow tube shaped pasta Rocchetti Short cut pasta suitable for casseroles or salads Ruotine Wheel-shaped, short-cut pasta, suitable for casseroles or salads Sagnarelli This flat Italian pasta is about 5 cm long, and has a ridged border.

Sciviottini Cannolicchi piccoli, Fagioloni, Svuotini, Gnocchetti di Ziti, Canoncetti, Svoltini Hollow short-cut pasta, suitable for soups or casseroles Semi di Melone Semi di mela, Midolline, Semoni, Risone Short-cut pasta, suitable for vegetable or thin soups Spaghetti Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni Medium diameter (1.8 - 2.4 mm) long-cut dry pasta (broken for Vermicelli). Spighe Tree-shaped short-cut pasta, suitable for casseroles or salads Stellette Stellettine, Stelle, Astri, Fiori di Sambuco Short-cut pasta, suitable for vegetable or thin soups Strozzapreti The name means "priest strangler" in Italian, and it refers to a pasta shape that resembles a rolled towel.

Tagliatelle Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle, Fettucce romane, Fiadi Long-cut pasta with rectangular section (about 0.8 x 10 mm), fresh or dry. Tagliati di Ziti Cannelli Ziti, Gnocchetti Ziti, Spolette Short-cut shape, suitable for vegetable sauce pasta Tagliolini Fidelini a nido, Tagliatelline, Trinette a matasse Long-cut pasta with rectangular section (about 0.8 x 3 mm), fresh or dry. Tempesta Seme Santo, Tempestina, Grattata, Peperino, Pepe, Fregolina, Peperini di Genova, Vaporino, Piselli, Pisellini, Grandinina soda, Grattini, Primaverine, Scintille Short-cut pasta, suitable for vegetable or thin soups Torchio These pasta shapes resemble torches, the better to scoop up chunky sauces.

Tortelli Tordelli Medium or large size, rectangular or square stuffed fresh pasta, filled with vegetables, ricotta, cheese or meat based filling Tortellini Very small size fresh or even dry pasta, stuffed with meat based special filling, by tradition only suitable for meat broth or casserole Trenne Hollow tubes, flattened on one side. Trennette Same as Trenne, but smaller. Tripolini One side curled long-cut pasta (width about 10 mm). Troffiette Different Pasta Shapes and Types: From Bucatini to Pappardelle By Ashley Rodriguez on November 8, 2013 Last night, like so many before, I made a meal that is arguably among the most popular foods in the typical American household: a simple pasta. With what I found in the fridge and freezer, I made a quick, classic Italian meat sauce using red onions, sausage, red wine and plenty of pecorino. The only pasta I happened to have in the house was bucatini, a spaghetti-like noodle with a hollow center. When we went to eat the hearty pasta, the chunky sauce sank to the bottom of the pot while the bucatini stayed mostly dry and flavorless.

Had there been orecchiette or even penne in the house, the dish would have been much more flavorful and cohesive. A pasta dish with a heavy, chunky and not very wet sauce needs a pasta that can sort of scoop up the sauce with its shape. Caz Hildebrand wrote a book called The Geometry of Pasta. She was overwhelmed and confused by the variety of pasta shapes and figured there had to be a reason for them. “I started researching it, [and] it became clear that there certainly was a reason -- that certain shapes went with certain sauces. And that once you were let into this deep secret, known only to Italians by osmosis or birthright, you could enjoy pasta far, far more than you ever thought possible," she said in an interview with NPR. For the sake of my dinner last night and in hope that this information will save you from a flavorless noodle, let’s talk shapes and their purpose. We’ll stick to the basics here, but if you want to learn more about the purpose of the shapes and how to make homemade pasta, check out the Craftsy class Homemade Italian Pasta , taught by Giuliano Hazan, author of The Classic Pasta Cookbook.

As a general rule, match the heaviness of the sauce with the heaviness of the pasta. A thick meaty ragù does well with a thick ribbon like pappardelle. Where as a simply dressed pasta with garlic and chili does well with a finely cut spaghetti or capellini. If you have sauces that contain large pieces of meat and/or vegetables, you want a pasta that can grab the sauce as you reach for a bite. So something that has a large hollow shape, like orecchiette or penne. A primer on the different pasta shapes and types This list just scratches the surface. The best way to learn about all the different types of pastas and their purpose is to be taught by an Italian grandma or by taking homemade pasta making class from someone who was taught by an Italian grandma like Giuliano Hazan . Photo via Craftsy member lagnitch956452 Long noodles Bucatini What it looks like: Similar to spaghetti but thicker and is hollow throughout. Type of sauce to use: The narrow hollow running throughout the noodle is there to soak up some of the sauce. A hearty, but wet sauce is best so that it can run throughout the entire length of the noodle.

Lasagne What it looks like: A large, wide noodle. Type of sauce to use: This, of course, is used in making lasagne. It’s wide shape works beautifully for layering heavy meat sauces and cheese then baking it into a casserole. Pappardelle What it looks like: A thick, long noodle. Type of sauce to use: Often you’ll see heavy meat sauces associated with pappardelle. Fettuccini is a thinner version of pappardelle and then there is tagliatelle and linguine, which is essentially flattened spaghetti. As the noodles lighten and become smaller, so do the sauces. Fusilli What it looks like: Long, thick, corkscrew shaped. Type of sauce to use: A flavorful sauce that’s not too chunky, such as a pesto, that can wrap around all the curves of the pasta. Extruded/shaped These are often short noodles with a hollow center. They are pushed out of a pasta machine and can be quite small like macaroni or ditalini, or larger like penne or manicotti. Shaped pastas are often made by hand from a large sheet of thinly rolled dough.

Cavatappi What it looks like: A short, corkscrew shaped macaroni. Type of sauce to use: Flavorful pestos. Penne What it looks like: Tube-shaped pasta with ridges. Type of sauce to use: Rich, meaty sauce. The sauce will grab onto the hollow in the center and also the ridges on the exterior of the pasta help the sauce to cling. Ditalini What it looks like: Very short little tubes. Type of sauce to use: Often these will be found in hearty soups. Farfalle What it looks like: Butterfly or bow-tie shaped. Type of sauce to use: This pasta works well in a pasta salad with fresh greens and lots of chunky roasted vegetables. Orecchiette What it looks like: Literally means “little ears”. They are a hand formed pasta that is thick and has a rounded divot in the center. Type of sauce to use: Great in chunky soups or with a hearty sauce. Orzo What it looks like: A rice shaped pasta. Type of sauce to use: A light sauce works well here. Also great in soups or served under protein.

To learn how to make Italian pasta from scratch with expert guidance, be sure to check out Giuliano’s class Homemade Italian Pasta . You might also enjoy our recipes for Alfredo sauce and spaghetti alle vongole . home Home long pasta spaghetti: "little strings", long, thin strands of dried pasta. The standard against which others strands are compared. spaghettini: thinner spaghetti (but not as thin as angel hair) spaghettone: big spaghetti. capellini tangelo (capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta. linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine. bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called perciatelli. vermicelli: also very thin and fine spaghetti. This term is used mostly in southern Italy. bigoli: a whole wheat thicker than spaghetti pasta, common in Venice and the Veneto. perciatelli: same as bucatini.

pici (or pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick spaghetti, and generally comes in nests. Ideal for lamb and boar ragus. tubes penne: quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (lisce) or with ridges (rigate). garganelli: see under fresh pasta, although commercially one can sometimes get a maccheroni version. elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than penne. cavatappi: not very common, but a great sauce coverer.. Really larger fusilli (see above) with holes in the middle, therefore qualifying as tubes. maccheroni: now sort of an all-purpose general name for dried pasta. chifferi: a maccheroni in sort of a half-moon shape, or an elbow. About one-inch long.

rigatoni: big penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy. rigatoncini: slightly smaller rigatoni. millerighe: (thousand lines) bigger than rigatoni, more ridges, generally a little flatter tube, and straight. ziti: (bridegrooms) these are smaller versions of rigatoni, about two inches long, and a staple of Naples. paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is paccheri di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic. mezze maniche: (striped sleeves) a pasta very similar to paccheri (see above): same size and shape, but generally made from regular flour and is usually found in the north -- Bologna, Genoa, etc. special shapes fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli lunghi are long strands of the same.

trofie or troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it. troffiette: these are really Genoese gnocchi, made with semolina flour, not potato. They have the twisted, squiggle-like shape. conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large. farfalle: bow ties. Easily identified. lumache (snails): these are curled pastas, not quite tubes, that resemble snails orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia. ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.

strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape gemelli: (twins) looks similar to strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape gnocchetti rigati: This is dried pasta, created to look like a small gnocchi, with the ridges gramigna: (grass) narrow, curly small length of pasta with a hole in the middle. maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.

rotini: little spirals or twists of pasta pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks pastina: tiny specs of pasta, like rice, used in soups corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour. gigli, campanelle, riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes. ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy. zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.

anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini. radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators. casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with meat sauce. fresh pasta, ribbons tagliatelle: (from the verb "to cut"): the standard flat ribbon fresh egg pasta, the basic food of Bologna. This pasta should be 1/4 inch wide. fettuccine: really the same as tagliatelle, most often associated with Rome. The name is better known in the U.S. probably because of the Roman association. Some purists say the fettuccine should actually be slightly narrower than tagliatelle, say one-fifth inch wide. Whatever. tagliolini: a narrower version of tagliatelle. How about 1/10 to 1/12 inch wide. tajarin: Piedmont dialect for tagliolini.

trenette: this is the Ligurian version of tagliatelle. Generally thinner. The classic pasta for pesto. Trenette has been commercialized sometimes into a pure macaroni (non-egg) pasta. The authentic trenette is fresh. tonnarelli: a squared off version of thin tagliatelle, generally Roman. Similar to maccheroni alla chitarra. pappardelle: the widest tagliatelle. Can be anywhere from1/2 inch to an inch, but generally about 3/4 inch in width and about six inches long. Has to be hand cut. garganelli: not a ribbon, but generally a fresh egg pasta. It is a one and one-half inch square of pasta, rolled up into a tube, one corner down to the far corner, and rolled over a comb or comb-like machine that creates grooves to hold the sauce better. scialatielli: a flat, egg pasta, slightly thicker than spaghetti, made usually with durum flour, especially popular in Rome and the south. strascinati: this is a fresh pasta from the Puglia region made generally with flour and lard and water.

It is a small sausage-type shape, commonly called leaves. The leaf structure is imprinted by "dragging" the disc across a rough instrument called a cavarola. fresh pasta, stuffed ravioli: a name given to many flat-shaped pastas, almost generic. The basic shape is square, and they can be small: raviolini; or large squares: raviolone. They take a wide variety of stuffings. agnolotti: Piedmont-style ravioli. Mostly stuffed with meat. Mostly squares but can be half-moon shaped. cansonei: "little britches", mostly found around Bergamo, generally stuffed with sausage, bread and parmesan. capellacci: "big hats", generally large, flat ravioli found in Ferrara. Generally stuffed with pumpkin. pansoti: "pot-bellied", large, egg-rich, thickly stuffed ravioli from Liguria. Stuffed with herbs, egg and cheese. tortelli: "little cakes", fat, long ravioli, generally filled with ricotta and spinach.

Tortelli di zucca are a traditional dish in Lombardy, filled with yellow squash and crushed almond cookies, and served with butter and parmesan. mezzalune: ravioli not in squares but in a half-moon shape. tortellini: the classic stuffed pasta from Bologna. Made from circles of pasta, filled, and then folded over and wrapped around the finger. Exquisite. cappelletti: "little hats", same as tortellini, except made from squares of pasta, filled, folded over and wrapped around the finger. The square shape allows for a piece of the folded-over pasta to stick up and out as if it were a bishop's hat. tortelloni: just like cappelletti, made from squares of pasta, but larger pieces. culingiones: an oval, stuffed pasta which is the ravioli style in Sardinia. others: lasagne: large, flat egg pasta that is used to create a layered, baked dish, with a variety of stuffings, such as vegetarian or ragu between the pasta layers.

cannelloni: "large tubes", flat sheets of pasta, like lasagna, about four inches long, that are filled with a variety of stuffings, and then rolled up into open-ended cylinders. maltagliati: "badly cut" flat egg pasta that can be almost any shape. Generally it consists of the left-over edges or pieces of pasta after the sheet is cut into something like ravioli. Used in soups, but also in some creative dishes. Pasta Shapes Pasta shapes You are about to experience the most extensive collection of pasta shapes along with images and descriptions on the web today! This collection of pasta pictures are actual images that I've been collecting, and continue to collect, of all the different types of pasta I've come across in my culinary travels for Italian recipes. Everywhere I go I am always on the look out for more shapes of pasta to add to my collection and to eat of course. The shape of pasta you choose for your Italian pasta recipe is not only important to the success of your pasta recipe but to Italians it is a very big part of their cooking tradition. For instance, trofie pasta is typically served with a basil pesto sauce.

Serving a pasta punttanesca with anything but a spaghetti pasta is considered a crime and a sausage and broccoli rabe is always served with orechetti. Pasta shapes are also a creative way of livening up your pasta dishes as well as adding texture and flavor. Think of all the beautiful shapes you can use to brighten up your pasta salads and Italian soups . The list of possibilities are endless and so are my tastebuds as I eat my way through each shape of pasta and up to the next dress size! Does it get any more familiar then the Alphabet pasta shape or Alfabeto pasta in Italian! Great for soups but you already know that. These tiny Pastas are perfectly named as Ancini De Pe Pe which means pepper corns. You would probably find these pastina in an Italian wedding soup. Anelletti look like little rubber bands or giant letter "O's". Use these pasta shapes for Italian soup pasta recipes. I used it in my Straccciatella Soup. Armoniche pasta resembles the armor of the gladiator and a great shape for any sauce you want to tuck into little ridges. Like a fresh pesto recipe would be perfect!

Bucatini is as long as a spaghetti but thicker and it's hollow in the center. Great with a thick or robust pasta sauce recipe. Calamari rings are the perfect replacement for Rigatoni for an Italian Meat Sauce recipe. Hold the legs! Campanelle means little bells and these curled pasta resemble a dangling bell. Cannolocchi is a very unusual pasta shape. It looks like short tube with a wide grooved surface. Do you know of an unusual shape? Email me and tell me about it. Capricci pasta looks like a little accordion with all the perfect little folds for all my favorite pasta sauces. Very unique, very creative! Cavatappi or corkscrew pasta is one of my favorites. I just made a ham pasta salad with this pasta and it was DELICIOSO! Cavatelli is a hearty, thick little bite of pasta. Hearty because it's a thick rolled pasta and has the perfect pocket for sauce to tuck right in. Cencioni pasta looks like a large orchetti pasta and could be a nice change and presentation to serve with a Pesto sauce . I can't wait to use this unique shape.

Corals pasta spirals into a round hollow much like a coral reef would grow. Picture taking a ridge of lasagna and wrapping it in a circle. Now you have coral pasta. Corzetti are coin pasta shapes. It is usually stamped with a variety of images on the pasta itself. Great with your favorite pesto recipe. Ditalini, little bite sized tubular pasta that is almost always used in minestrone soup and other Italian soup recipes. Elbow pasta, we all know and love this one. Although macaroni and cheese as we in America know it isn't really an Italian recipe, it's a old time favorite comfort food. Farfalle or butterfly pasta also know as bowtie pasta is the perfect type of pasta to use in a pasta salad recipe or serve it with a pesto sauce . Farfellini is an itsy bitsy farfelle. A miniature bowtie pasta that I would best recommend as a soup pasta then anything. Fedelini is a long and thin pasta shape much like angel hair (capellini) although not as thin but just as delicious. Fettucini everybody knows. The traditional pasta shape used for the famous Alfredo Sauce.

Now that's an Italian macaroni and cheese pasta recipe! Fideo pasta are little strings. So many types of pasta to choose from when making your Italian soup recipes. Here's another one. Fiori pasta is the flower of pastas as fiori mean flower. Where do I start? Pasta salads, pasta with tomato sauce, meat sauce. You name it this is a beautiful, unique shape Fregola pasta, a Sardinian treat is said to derive from Africa and after it's randomly formed to resemble a popcorn kernel it's toasted to create a nutty flavor. Fusilli avellinesi traditionally made, before pasta maker machines, with a roll or pasta wrapped around a bicycle spoke. Perfect for a fresh pesto sauce Fusilli bucatini is a long spiral piece of pasta that is hollow in the center just like Bucatini. It's bucatini with a twist. Make this with Mirko's famous Amatriciana Pasta! Fusilli paesani: A twisted shape. Paesani or paesano meaning countrymen or friend. Twisted friend? Try this pasta with a Traditional Cique Terre pesto recipe.

Spiral pasta type called fusilli and are much like the rotini pasta but has a more relaxed and looser spiral. Try them with an unusual and delicious pesto Siciliano! Garganelli pasta. Folded and shaped into a tubular shell that looks like a miniature cannelloni shell. It's as if you took a square of pasta and wrapped it around a pencil. Gemelli means twins in Italian and the two shapes that wrap around each other represent two twin shaped pastas. A fun pasta for any tomato, meat or pesto sauce. Gnocchetti sardi. This little fold of pasta is mirrors the gnocchi pasta but smaller. A hearty little pasta type with ridges just like it's sister potato pasta. Gnocchi pasta is what I used to make my pesto calabrese. Delicious! A sister to the potato pasta but this is strictly semolina. Lasagna noodles are used to create that old time favorite baked pasta dish. Use this flat pasta to create the layers of your next eggplant lasagna . Lasagnetti is the miniature version of the the lasagna.

Although you wouldn't use it to make a mini lasagna it's a fun shape to use with your favorite pesto recipe. Linguini is a flat pasta the length of spaghetti and is the all time famous pasta used in Linguini and clam sauce. Have it red or white. Lumaconi closely resemble their name sake as being the snails shell. A uniquely large pasta shape you can stuff just as easily a large pasta shell. Mafalda is an extra long pasta with edges shaped like lasagna. The width is thinner then lasagna and is usually made to be very long in length. Manicotti. A giant, hollow pasta resembling penne pasta is great for stuffed and backed pasta dishes filled with a Ricotta mixture and topped with a marinara sauce. Mezze maniche (Man-e-kay) means short sleeves as in short sleeves of a shirt. Great shape for an Italian meat sauce! Mostaccioli or little Mustache, much like the manicotti, resembles the penne pasta. Mostaccioli is also an Italian cookie. Orechetti or little ears is a hearty bite sized pasta shaped like little hats. Traditionally used in an Italian pasta recipe made with sausage and broccoli rabe.

Orzo pasta is small enough to be used in a pasta soup or in a chopped vegetable pasta salad. It resembles rice but bigger. Paccheri is a jumbo sized rigatoni with out the ridges. Another great pasta shape to use for a bolognese sauce or other bold pasta sauce recipes. Pantacce pasta is a mini bite sized lasagna pasta shape with a diagonal cut. This wide pasta is great for any pasta sauce. Pappardelle pasta are like a long piece of paper. A very wide, thinly cut pasta. Wider then a tagliatelle pasta. Use it with a porcini mushroom cream sauce. To Die for! Pasta al ceppo translates into pasta on a stick. This looks like a parchment paper scroll or rolled paper. Although in the 60's we might have described it a little differently. :o) Penne candela! The long and hollow pen candle pasta. Although I haven't come up with a great Italian pasta recipe for this pasta I will keep my creative sauces simmering. Penne mezzo means half pen or short pen. A medium sized version of the penne pasta shape. Pennette pasta is a smaller version of a standard Penne Pasta.

"ini" or "ette" is an extension of an Italian word explaining how small it is. This would be a nice little shape for an Italian pasta salad. What is Bucatini Pasta? (with pictures) What is Bucatini Pasta? Last Modified Date: 15 December 2016 Copyright Protected: These 10 animal facts will amaze you Bucatini pasta is a long, hollow Italian pasta. While at first glance it might look like thick spaghetti , bucatini is a very unique noodle, and it plays an important role in the cuisine of some Italian regions. Pasta specialty stores may carry it, and it is also possible to find bucatini pasta in some grocery stores, especially in areas with a large Italian population. It is difficult to make at home without the proper mold, but one can be ordered, for determined cooks. The name for the pasta is derived from the Italian buco, which means “hole,” a reference to the hollow shape of bucatini pasta. It is believed that the pasta originated in central Italy. It is closely related to maccheroncelli, another long, tubular pasta. Bucatini may also be found labeled as perciatelli .

All of these pastas are slightly different, but closely related enough that they can frequently be substituted for each other. Because the pasta is dense and strong, bucatini pairs well with robust, hearty sauces, especially those which contain meat. One of the classic dishes containing bucatini pasta, Bucatini all'Amatriciana, is made with bucatini and a hearty tomato sauce with large chunks of pancetta or bacon. This sauce pairs very well with the pasta, which is ideally suited to holding up heavy sauces. In other parts of Italy, bucatini pasta is served with fresh butter and herbs. In addition to being cooked and served whole, bucatini may also be broken up into chunks for inclusion in things like minestrone soup. The highly versatile and thick pasta tends to remain chewy and whole longer than some other types of hollow pasta, such as macaroni , so it is an excellent choice for foods such as casseroles . It also develops an excellent texture as it cooks, and has a chewy, dense mouthfeel when cooked al dente which many people find quite enjoyable. Typically, bucatini pasta is made with durum wheat for a strong, resilient texture through cooking.

It is usually sold in a dried form, although it could theoretically be eaten fresh as well. Since bucatini is usually sold dried, it can often be ordered through a company which specializes in Italian imports, if you have difficulty finding it in your area. Like other pastas, bucatini keeps best in a cool dry place, and the pasta should not be exposed to sunlight or moisture, as this may break down the structure of the pasta. Ad What Is Bucatini Pasta? What Is Bucatini Pasta? By Danilo Alfaro Updated November 19, 2016. In the culinary arts, bucatini is a type of pasta that is shaped like a long, narrow tube. Bucatini resembles thick, hollow spaghetti, with a hole running through the strand of pasta. How Bucatini Pasta Is Made Standard pasta machines will roll out sheets of flat pasta which are then cut into ribbons to make flat, ribbon-style pastas like fettuccine , tagliatelle or pappardelle. Bucatini, on the other hand, has to be extruded rather than rolled.

This means that 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. Serving Bucatini Pasta One of the most common sauces to serve with bucatini is the classic Amatriciana sauce, which is traditionally made with guanciale, a type of cured meat taken from the pork jowl . continue reading below our video How to Make Bucatini All'Amatriciana The guanciale is sautéed until crispy, and then pepper flakes, onion, and garlic are added. After cooking for a few minutes, add crushed tomatoes and then simmer until slightly thickened. Finally, the cooked bucatini are added and cooked briefly in the sauce and then served topped with freshly grated Pecorino-Romano cheese.

Question: What type of pasta is shaped like hollow spaghetti?
Answer: Bucatini