Pasta Glossary

General Categories of Pasta

 Long form pasta or strand pasta. Anything spaghetti-like that you can twist around
your fork. These pastas are made in varying widths, from the thinnest angel hair to
the plumpest bucatini. They can be round or flat (see ribbon pasta, the next bullet),
solid or hollow, like bucatini.
 Ribbon pasta. A sub-category of long form (strand) pasta. These are the flat cuts.
Fettuccine, lasagne, linguine and tagliatelle are the better-known ribbon pastas.

Short form pasta takes several forms:

 Tubular pasta. From tiny to jumbo, smooth or ridged (“rigati”), straight-cut or

diagonally cut [in this category, the seemingly same size pasta will have a different
name if the ends are straight-cut versus diagonally cut]. Elbows, manicotti, penne and
rigatoni are well-known cuts.
 Shaped pasta. Farfalle (bow ties), fusilli (corkscrews), ruote (wagon weels) are
proinent examples. There are endless ways to twist and curl and shape pasta; hence,
the hundreds of regional varieties.
 Stuffed pasta. This group includes agnolotti, mezzelune, ravioli, tortellini and
“dumpling” pasta like gnocchi.

ACINI DI PEPE

Literally “peppercorns,” small balls of pasta used in broth.

AGNOLOTTI

Literally “priests’ caps,” small stuffed pasta in the

shape of a half moon. Similar to mezzelune.

AL DENTE

The famous phrase, pronounced AHL DEN-tay, literally means “to the
teeth” in Italian. Pasta is considered cooked to an ideal degree of
doneness where it is firm, but not hard. The term refers to the need to
chew the pasta due to its firmness.

AL FORNO

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Literally, “in the oven,” this refers to baked dishes. These include
cannelloni, lasagna, macaroni and cheese, manicotti, stuffed shells and
others. The pasta is boiled first, then stuffed (as appropriate), sauced
and finished in the oven.

ALPHABETS or ALFABETO

Small pasta in the shapes of the alphabet, used for children’s soups.

ANELLINI

Literally, “small rings,” tiny rings of pasta for soup.

ANGEL HAIR or CAPELLI D’ANGELO

Angel hair is the thinnest of all pasta—long,

fine, delicate, round strands. It is best used
with thinner, more delicate tomato-based
and broth-based sauces (or simply toss with
butter or olive oil). It is used in Asian dishes
as well (for example, mai fun). Because it is
so thin, it cooks in just two minutes. Use
angel hair for light entrees and side dishes.
Neapolitans serve it with shrimp and
vegetables. Ligurians like it with basil pesto;
Venetians serve it with creamy asparagus
sauce. Any additions—vegetables, seafood, poultry—should be finely
chopped to match the delicacy of the strands.
Angel hair pasta from RossiPasta.com.
ANIMA

Literally the “soul” of the pasta, the white uncooked core. If the anima
is large, the pasta is not thoroughly cooked. If it is a small dot, the
pasta is al dente and ready to be eaten.

ARMONICHE

These ridged cylindrical pasta, pronounced ahr-

moe-NEE-kay, are one of the most interesting
and attractive shapes—excellent for catching
sauce.

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ARRABBIATA

A classic spicy tomato sauce preparation,

often found as Penne all’Arrabbiata, that
includes a garlic, basil and a hot chile
pepper. Arrabbiata means “angry” in
Italian; the hot chile provides the “anger.”

Photo at left of Spaghetti all’Arrabbiata, courtesy

of SXC.

ARTISANAL PASTA or ARTISAN PASTA

While artisanal producers, making small-

batches of higher quality pasta, use the
same basic ingredients as larger commercial producers, there are two
key differences that create a better-tasting, “connoisseur” product.
First, they extrude their pasta through bronze dies that leave
microstriations (ridges, grooves, etc.) to capture and hold the sauce.
Second, they dry the pasta at lower temperatures. While this takes
longer, it preserves the fine flavors of the wheat.

ASIAN NOODLES

Asian noodles are available in a broad variety

of shapes and size. They can be made of
wheat, rice or buckwheat flour, mung bean
threads, arrowroot starch, bean curd skin,
sweet potato starch, and tofu. Some Chinese
noodles contain eggs, e.g. Chinese egg
noodles, although the majority of Asian
noodles do not. Unlike Italian noodles, Asian
noodles are generally not eaten with sauce,
but are stir-fried or used in soups and salads.

Rice sticks from GourmetFoodMall.com.

BLÉ NOIR

The French term for buckwheat flour. Buckwheat is a whole grain flour.

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BOLOGNESE SAUCE

Ragù alla bolognese (pronounced rah-GOO ah-lah boe-loe-NYAY-zee,

also known as Bolognese sauce) is a tomato-based sauce made with
ground pork, beef and pancetta.

BOW TIE PASTA

See Farfalle.

BRONZE CUT

Pasta extruded (pushed out during the shaping process) through

special bronze dies, which is the old-fashioned method. High-
production methods use steel dies. Bronze dyes leave a rough surface
on the pasta that helps sauces cling better. The more textured mouth
feel is also appreciated by connoisseurs.

BUCATINI

From “buco” for hole, hollow, bucatini (boo-

cah-TEE-nee) are spaghetti-like strands of
pasta that are thicker than spaghetti, with a
thin, drinking straw-like hole down the center.
They can be ridged (bucatini rigati). Bucatini
originated in central Italy, but became popular
in Rome, especially in the classic dish, Bucatini
alla Matriciana, which has a light, spicy sauce
made of tomatoes, pancetta, red pepper
flakes, and grated Pecorino cheese.

BUCKWHEAT

Neither a wheat nor a grain (because it is not a member of the grass

family), buckwheat was first cultivated in southeast Asia. The flour is
noticeably darker than wheat flour and has been known as blé noir
(pronounced blay nwah, French for “black flour,” an exaggeration).
The flour is produced from the seed. Buckwheat pancakes are known
as blini in Russia, galettes in France and ployes in eastern Canada. In
Europe and Eurasia, the seed is also made into buckwheat groats, also
called kasha. Buckwheat is gluten-free, and can be eaten by people

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who have adverse reactions to gluten. Buckwheat is also a good honey
plant, yielding a dark honey that captures the distinctive, earthy
buckwheat flavor.

CALABRIA

A region in southern Italy that occupies the “toe” of the Italian

peninsula south of Naples—you can see it in the map below, beneath
the highlighted region of Campania. To the northeast is the region of
Basilicata, to the west is Sicily. The capital is Catanzaro.

CALAMARI or CALAMARETTI

Thick pasta rings cut and dyed with squid ink to

look like sliced calamari (squid). An unusual cut,
it is typically made only in the area around
Naples, in the region of Campania (see below).
It’s pronounced cah-lah-MAHR-ee, but everyone
knows that!

CAMPANELLE

Literally, “bellblowers,” this delicate-looking but

sturdy shape has fluted, petal-like edges and a
hollow center for capturing sauce. Pronounced
cahm-pah-NELL-lay.
Campanelle pasta from Italen-Pasta.com

CAMPANIA

Campania (cahm-PAHN-yah) is a region of

southern Italy, whose capital is the famous
city of Naples, where pizza is said to have
originated. It is surrounded by lesser-known
regions: Lazio to the northwest, Molise to the
north, Basilicata to the southeast, and the
better-known Puglia to the northeast.
Map of Campania courtesy of Wikipedia.
CANDELE

Literally, “candles,”
candele (con-DAY-lay) are very long, hollow

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pasta tubes, dramatically, the length of candles.
Candele pasta from PastaGarofolo.it
CANNELLONI

Cannelloni (cah-neh-LOE-nee) are often confused with manicotti. Both

are stuffed, baked pasta dishes. The difference is that manicotti are
stuffed, pre-formed tubes, while cannelloni are rectangular sheets of
pasta dough that are filled and rolled into tube shapes. Both are filled
with a savory stuffing, which can be cheese, spinach and cheese, or
various meats, seafood or vegetables. The tubes are then covered with
a sauce, typically tomato or béchamel, and baked. Cannelloni is Italian
for “large reeds.”

CANNEROZZETTI

Ridged, tubed pasta. Pronounced cahn-nay-roe-TSET-tee.

CAPELLI D’ANGELO

Literally, “angel’s hair.” The finest strands of pasta. See angel hair
pasta. Pronounced cah-PELL-lee DON-jel-loe.

CAPELLINI

Literally, “fine hairs,” capellini (cah-peh-LEE-nee) are long, thin

strands of round pasta only slightly thicker than angel hair (capelli
d’angelo). Like angel hair, they are used in entrées and side dishes, or
broken and cooked in soups. Capellini can take cream sauces, but
avoid thick sauces—the strands are too delicate.

CAPUNTI

A charming shape, capunti (cah-POON-tee) is a

rolled pasta shaped like open pea pods.

CARBONARA

Pasta alla carbonara (cahr-boe-NAH-rah) is a recipe that evolved after

World War II. Carbonara is the Italian word for charcoal. While the
name’s origin can’t be traced, some believe that the dish was first
made for Italian charcoal workers. The dish requires a long form of

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pasta—usually spaghetti, but also linguine or bucatini. A mixture of
eggs and Parmigiano-Reggiano is combined with butter or olive oil to
make a sauce; pancetta or guanciale (cured fatty pork) is added, along
with and black pepper. In the U.S., heavy cream is added to the recipe
as well.

CASARECCI

A typical pasta of Puglia, the name, meaning

“home style,” refers to two-inch-long thin
twists. See Orecchiette Maritate. Pronounced
cah-sah-RECH-ee.

CASTELLANE

Castellane (cah-steh-LAH-nay), which means “castle dwellers,” is a

charming ridged shell shape, originally called paguri because it
resembles the shell of a tiny crab found in the waters along the coast
of Italy.

CASSULI

Curved pasta with horizontal raised ridges.

Pronounced cas-SOO-lee.

CAVATAPPI

Short (1-inch) tubular corkscrew or spiral-shaped pasta, native to

southern Italy. Cavatappi are used in entrées, side dishes, baked
dishes and pasta salads. They work with just about any type of sauce.

CAVATELLI

Cavatelli (cah-vah-TELL-lee) are small folded

pasta shapes that along with orecchiette and
cavaturi (below), small rolled shapes, are the
three traditional shapes of the Puglia region
of Italy. Some think they resemble tiny hot
dog buns.

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CAVATURI

These small, rolled pasta pieces (cah-va-TOO-ree) are one of the three
traditional pasta cuts from Puglia, along with cavatelli (above) and
orecchiette. They pair well with vegetable-based sauces and are good
in pasta salads.

CELLENTANI

A small tubular pasta with a ridged surface,

cellentani (chay-len-TAH-nee) is sturdy
enough to partner with cream sauces and
chunky vegetable sauces, as well as tomato
sauces. The name means “whirls,” and it is
poetically seen as locks of hair. It is very
popular in pasta salads.
Cellentani pasta photo courtesy SXC.

CELLOPHANE NOODLES or THREADS

These are mung bean threads, translucent,

gelatin-like noodles cooked in the same
manner as rice noodles. While the Asian word translates as threads,
note that the translation of spaghetti is similar: cords or strings.

CHESTNUT PASTA

For fall and winter, northern Italians enjoy

pasta made from chestnut flour, an ingredient
that is more costly than semolina or other
wheat. Use it with duck, game and in
preparations with squash, leeks, portobellos
and other mushrooms.
Chestnut tagliatelle made by Rustichella d’Abruzzo, shown in the photo

CHITARRA

Literally, “guitar strings,” a rectangular strand

pasta that is thinner than spaghetti (kee-TAR-
rah).

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CHOCOLATE PASTA or COCOA PASTA

Savory chocolate pasta is an old tradition in

Tuscany, where it is served with game as well as
in a light cream sauce with walnuts. It can also
be served as a dessert, either topped with
whipped cream, ice cream and dessert sauces.
We have served it in a dessert pasta Mont Blanc,
with chestnut purée and whipped cream. While
the latter is best done with a long cut of pasta
swirled into a nest and filled with the chestnut
purée, we have not seen chocolate fettuccine in
the U.S. in many years. However, the Tuscan pastificio (pasta-maker)
Morelli makes a small penne rigate that is 9.25% cocoa powder. It has
a deep brown chocolate color and a lightly bitter cocoa flavor. You can
find it at iGourmet.com.

CONCHIGLIE

Italian for “conch shells,” conchiglie (con-CHEE-lee) are a popular

shape of pasta that come in a regular size that is sauced and a large
size that is stuffed (then sauced). Jumbo stuffed shells are traditionally
found in the south of Italy, where stuffed pasta dishes are popular. A
rich ragù (meat sauce), a cream sauce or a cheese sauce is perfect
with this pasta, as the shell serves as a “scoop” for the sauce.
Shell pasta photo courtesy of Morguefile.
CORALLINI

Tiny tubed pasta used in soups and casseroles (coh-rah-LEE-nee).

CORZETTI

A specialty of Liguria, these pasta shapes

pressed to look like stamped coins from
ancient times. Pronounced cor-ZEH-tee.
Corzetti pasta is available from PestoGenovese.com.

COUSCOUS

Couscous is spherical granules of pasta, made by rolling moistened

semolina wheat and then coating the granules with finely ground
wheat flour. The finished grains are about 1mm in diameter before
cooking. Couscous is usually steamed rather than boiled. It is

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traditionally served under a meat or vegetable stew, but is also eaten
plain, as a side, and flavored as a dessert. Couscous is a staple
throughout Northern Africa and parts of the Middle East. Israeli, or
pearl, couscous is larger and served in different ways.

DITALI

Large pasta tubes, also used for soups (dee-TAH-lee).

DITALINI

Ditalini (dee-tah-LEE-nee), or “little

thimbles,” are tiny, very short tubes of pasta.
From the Campania region of Italy, they are
typically used in the classic bean and pasta
soup, pasta e fagioli, and in minestrone and
plain broth.
Ditalini pasta from PastaGarofolo.it.
DUMPLING

Small balls of dough boiled in soup, or separately steamed and served

with soup. The word is a diminutive of the German dump, an ill-shapen
piece, and dompelen, to plunge. Savory dumplings exist in Western
and Eastern cultures. They are traditional in the southern United
States, British cuisine, Central and Eastern Europe (pierogies), Chinese
jiaozi, wontons and potstickers, Japanese gyoza and shumai and
Korean mandu. Adding to the confusion, there is also a dessert called
dumplings, made by baking fruit
wrapped in pastry, as in apple
dumplings.

DURUM WHEAT

Triticum durum is the hardest wheat

grown today, and the wheat from which
Italian pasta and the majority of
American dry pastas are made. Durum is
the hardest wheat known to man—the
name durum comes from the Latin word
for hard. “Durum semolina” will appear
on most pasta labels. Some labels also
may state “durum flour,” which is a finer
granulation produced in the milling process and is primarily used in

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noodle products. Durum gives pasta its yellow-amber color, and nutty
flavor. The hardness of the wheat imparts the ability to retain both
shape and firmness when cooked. Durum wheat is high in gluten and
is used only for pasta, never for baking, cereal or other purposes. See
also semolina.

EGG PASTA or EGG NOODLES or PASTA ALL’UOVO

Egg noodles originated in the Emilia-Romagna region of north central

Italy. This is one of the two basic categories of commercial pasta. In
Italian, the category is known as pasta all’uovo. The other category,
pasta made without eggs, is called pasta di semola di grano duro. By
law, egg noodles must have 5.5% egg solids by weight. The egg
provides a richer color and flavor, and a few more calories. Plain pasta
has a slightly nutty flavor, reflecting the durum wheat with which it is
made.

The classic Italian egg pastas, such as tagliatelle, fettuccine and

lasagne, are flat and of varying width. They are also made in non-egg
versions. Egg pasta goes well with hearty dishes with meat-based
sauces and cream sauces. They can be flavored with spinach (green-
colored), tomato (red-colored), or squid ink (black-colored).

ELBOW MACARONI

A short, curved semicircular tube of

macaroni, most popular for macaroni
and cheese and macaroni salad. With
their short cooking time and familiar
shape, elbows are a popular cut. They
also are used in entrées, salads, soups
and baked dishes in addition to
macaroni and cheese.
Photo of elbow macaroni courtesy of SXC.

ELICHE

“Propellers,” a very twisted shape that has many folds to hold tomato-
based and cheese sauces.

ELICOIDALI

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 A specialty style of grooved rigatoni.

EMILIA-ROMAGNA

A region of Northern Italy comprising the two

historic regions of Emilia and Romagna. It
forms a rough triangle, bounded on the East
by the Adriatic Sea, on the North by the Po
river and on the South by the Appennine
range. Bologna is the capital; other provinces
include Ferrara, Forli-Cesena, Modena, Parma,
Piacenza, Revena, Reggio Emilia and Rimini.

ENRICHED

The term enriched on a pasta label refers to the addition of nutrients

considered essential to a balanced diet, including several vitamins in
the B complex, thiamine, riboflavin, niacin and folic acid.

EXTRUSION

A manufacturing process where the material is pushed and/or drawn

through a die to create a shape. For artisanal pastas, the die surface is
the traditional bronze, which provides a rough surface that has artisan
visual appeal and is said to hold sauce better. Commercial production
uses Teflon-coated dies, which enable faster processing and provide a
smooth surface. In food processing, not only pastas, but breakfast
cereals and ready-to-eat snacks are manufactured by extrusion.

FARFALLE (BOW TIES)

Farfalle date back to the 1500s, originating

in the Lombardy and Emilia-Romagna
areas of northern Italy. The Italian word
for butterflies, farfalle (far-FAH-leh) are
commonly called bow ties in the U.S.—
literally, they look more like bow ties than
butterflies, but the bow tie hadn’t been
invented in the 1500s. Rectangular pieces
of pasta are pinched in the middle to
create the shape. They are versatile for most purposes and sauces, but
showcase well with lighter and creamy sauces. Miniature farfalle are
made for soups.
Photo of farfalle courtesy of SXC.

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FARFALLONI

Large bow tie pasta (far-fah-LOE-nee).

FARRO

An unhybridized ancestor of modern wheat, farro is one of the first

grains “discovered”: It sustained the Roman legions as they conquered
Europe. It has a nutty flavor, is high in fiber content and nutrients and
can be tolerated by many wheat-sensitive people because its gluten is
more easily digested (check with your healthcare provider).

FETTUCCINE or FETTUCCINI

The first pasta shapes were made by hand with simple tools.
Fettuccine, (feh-too-CHEE-nay), which some credit with originating in
Rome, are made from flat sheets of
pasta cut into ribbon-shape strands
(fettucce, or “small ribbons”). It is one
of the most popular pasta shapes.
Wider than the other popular flat
shape, linguine, this basic noodle
provides a better surface for catching
sauce. It pairs best with rich and
creamy sauces, including cheese
sauces, but olive oil, tomato sauces
and butter are commonly served with it. One of the best-known pasta
dishes, Fettuccine Alfredo, is made with a rich sauce prepared with
butter, cream and Parmigiano-Reggiano cheese. Fettuccine are similar
to tagliatelle, the flat pasta from the northern Italian region of Emilia-
Romagna, but are narrower. The alternative spelling and
pronunciation, fettuccini (feh-too-CHEE-nee), is an Americanization.
Photo of fettuccine courtesy of MorgueFile.

FREGULA

Fregula (FRAY-gyoo-luh) is a
Sardinian pasta similar to couscous,
but with a rougher texture. It is
lightly toasted, giving it a nutty

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flavor. The pasta is formed into small round balls about the size of
Israeli couscous, and is used in soups and stews. A traditional
Sardinian recipe uses clams and broth—see a recipe for Sardinian
Clam Soup With Fregula.
Photo of fregula by Emily Parkhurst, courtesy of
Wikipedia.
FRESH PASTA

Limited to long goods such as spaghetti, linguine and fettuccini, or

filled pastas such as ravioli and tortellini, fresh pasta can be
commercially-made, artisanally-made or homemade. The dough is
made from all-purpose wheat flour, whole eggs, salt, and usually, oil
for easier handling. The dough is blended, kneaded and rolled out by
hand or machine and cut into the desired widths. Fresh pasta is very
perishable. It must be wrapped in airtight packaging, refrigerated and
used within four or five days. Learn how to cook fresh pasta.

FUSILLI

Fusilli (foo-ZEE-lee) means “little

spindles” in Italian—pasta in
longer spiral shapes (though they
are also sold in shorter
spirals). Each region has its own
“twist” on what we call
corkscrews. Some are very long,
some just half an inch, some are
tightly wound, some less so.
Corkscrew-like twists are an
excellent cut for vegetable, cream
and cheese sauces. Short-cut
fusilli make excellent pasta salads and baked pasta.
Photo of fusilli courtesy of SXC.

FUSILLI BUCATI or FUSILLI COL BUCO

Hollow fusilli. These beautiful fusilli are long,

tightly-spiraled pasta straws with a tiny hole in
each strand, like a drinking straw. They are
frequently packaged still in their original, long U-
shaped strand, which is how they were hung to
dry. The fusilli col buco at the right are made by
Rustichella d’Abruzzo and are available at
SalumeriaItaliana.com.

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FUSILLI NAPOLETANI

Long-cut (spaghetti-length) fusilli. Also called fusillo Calabrese. Unlike

fusilli bucati (above), they do not have a center hole.

FUSILLONI

Giant corkscrew pasta—the oni attached to fusilli means “big” (foo-

zee-LOH-nee). They pair well with everything from cream sauces to
chunky vegetable sauces.

GALLETTI

Literally, “cocks’ combs,” galletti (gah-LEH-tee)

are semicircular tubular pasta with ruffled edges.

The beautiful galletti at the right are from Castellano, a brand sold at many
specialty food stores.
GARGANELLI

Garganelli (gahr-gon-NELL-lee) are penne-style

egg pasta. They can be found with and without ridges (here, the ridges
are horizontal instead of vertical, as on penne rigate).

GEMELLI

Gemelli (juh-MELL-lee), meaning “twins,” are

simply two short strands of round pasta that are
twisted together. They are very versatile
because they hold the sauce while retaining an
al dente texture. They are popular in entrées,
side dishes, baked dishes and pasta salads; and
pair well with light to moderately-thick tomato
sauces and cream sauces.
GIRASOLE

Girasole (GEE-rah-so-LAY) is the Italian

word for sunflower. In pasta, the word
refers to ravioli made in a sunflower
shape. The girasole in the photo, from
Nuovo Pasta, is filled with osso bucco. So,
more than the shape is creative and

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delectable.
Photo of girasole ravioli by Ryan Clark.

GNOCCHI

Italian for dumplings, gnocchi (NYO-kee) can be made of flour,

semolina, potatoes or sweet potatoes, boiled or
baked and served with butter and grated Parmesan
cheese or a savory sauce. Eggs or cheese can be
added to the dough. Common flavorings include
spinach, basil, tomato and saffron (the latter is
Sardinian-style). Gnocchi are generally shaped into
little balls or ovals. The dough can also be chilled and
sliced, then either baked or fried. Gnocchi are usually
served as a side dish with meat or poultry. Potato
dumplings have been a staple of both northern and southern Italian
cooking since the early 19th century.
Pumpkin gnocchi are from AlfonsoGourmetPasta.com.
GRAMIGNA

Specially cut semolina pasta twirls (grah-MEE-nya).

GROATS

Hulled and crushed grains of various cereals.

Common groats are oats, wheat and buckwheat
(roasted buckwheat groats are known as kasha
and are a popular dish in eastern Europe and
Eurasia). Because groats are hard to chew, they
need to be soaked and cooked for a long period.

INTEGRALE

See Whole Wheat Pasta.

KASHA

In American English, kasha is roasted whole-grain buckwheat or

buckwheat groats (see groats, above). In Slavic languages, kasha
does not refer specifically to buckwheat groats, but to porridge in
general (although buckwheat was one of the earliest porridges). A
classic Jewish “comfort food” dish, kasha varnishkes, combines kasha,
bow tie pasta (farfalle), onions and mushrooms.

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LASAGNA and LASAGNE

Lasagne, (la-SAHN-yeh) the plural form of lasagna, originated in the

Emilia-Romagna region of north central
Italy. The wide, flat sheets of pasta were
originally made by the Romans, who
called them laganum. Lasagna comes
from “lasanum,” the Latin word for pot,
i.e., the vessel in which this dish was
baked. Lasagne later came to refer to the
specific layered-type baked dish we know
today, with the long flat, pasta sheets
alternating with minced meat, cheese and
tomatoes. The modern lasagna noodle is
two inches wide, and sometimes has
ruffled edges, or is made with spinach
pasta. The most popular cheeses are
mozzarella and ricotta, and the sauce is often tomato sauce or
béchamel. A proliferation of modern recipes includes vegetable
lasagnas, “white” lasagnas, goat cheese lasagnas, etc. If you regularly
make lasagana with commercial sheet noodles, try making it with
artisanal pasta: The rougher surface helps sauce and other ingredients
cling better while constructing the layers.
Photo of lasagna courtesy of Cabot Cheese.

LASAGNOTTE

Wide ribbons of pasta, like lasagna, that are typical of the Puglia
region. Instead of being baked in long strips, they are broken into two
to three-inch pieces, boiled and served
with a substantial sauce. Traditional
regional sauces include rabbit ragù and a
creamy vegetable sauce of carrots, onions,
tomatoes and fresh ricotta.

LIGURIA

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Bordering the coast in northwestern Italy, Liguria is the third smallest
of the Italian regions. It borders France to the west, Piedmont to the
north and Emilia-Romagna and Tuscany to the east. It lies on the
Ligurian Sea, a part of the Tyrrhenian Sea (the northern Mediterranean
Sea). The capital is Genoa, the birthplace of pesto sauce (pesto alla
genovese).
Map courtesy of Wikipedia.
LINGUINE

Originating in the Liguria region of

northern Italy, linguine (lin-GWEE-
nay), Italian for “little tongues,” is a
narrow, flat version of round spaghetti
(it is sometimes referred to as flat
spaghetti). It is a narrower version of
fettuccine. Linguine is often paired
with white or red clam sauce, butter
and cheese or cream sauces; but it is
so versatile that it works with almost
any type of pasta sauce. Pesto al Genovese (basil, pine nuts, Pecorino
cheese, extra virgin olive oil and garlic) is popularly served with
linguini; as is a sauce made of cream, peas and prosciutto.
Photo courtesy of SXC.

LOMBARDY

The most northern central region in Italy,

Lombardy lies between the Alps and the Po
river valley. It borders the Italian regions of
Piedmont, Emilia-Romagna, Veneto and
Trentino-South Tyrol, as well as Switzerland.
The capital is Milan, the largest city in Italy.
Other well-known provinces include Bergamo,
Brescia, Como, Cremona, Mantua and Pavia.
Map courtesy of Wikipedia.

LUMACONI

Literally “snails,” lumaconi (loo-mah-COE-nee) are giant, basket-

shaped shells that are stuffed with cheese and vegetables.

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LYCOPENE

A natural antioxidant found in tomatoes. Research suggests that

lycopene helps inhibit certain cancers, including prostate cancer and
cervical cancer.

MACARONI or MACCHERONI

Semolina-and-water pasta without eggs (see FDA definition of

macaroni products below). Many macaronis are tube-shaped, but there
are other forms including shells, twists and ribbons. Among the best-
known tube shapes are: elbow (a short, curved tube), ditalini (tiny,
very short tubes), mostaccioli (large, 2-inch-long tubes cut on the
diagonal, with a ridged or plain surface), penne (large, straight tubes
cut on the diagonal), rigatoni (short, grooved tubes) and ziti (long,
thin tubes). Most macaronis almost double in size during cooking. The
Italian spelling of the word is maccheroni.

MACARONI and YANKEE DOODLE

A secondary meaning for the word macaroni or maccheroni is a well-

traveled young Englishman of the 18th and 19th centuries, who
affected foreign customs and manners, i.e., a fop or dandy. In those
times, it was typical for a young man to go on
a “grand tour” of the Continent to finish his
education, prior to settling down. Many young
Brits came back enamored of Italy, speaking
particularly of the macaroni in Italy—hence the
word association. In the mid-eighteenth
century, “macaroni” described an overblown
hairstyle as well as the dandy wearing it. Later
in the century, the popular song, Yankee
Doodle Dandy, was written and sung by the
British in derision of the American colonists,
who adopted it in self-defense. The song is
believed to have its origins in the French and

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Indian War (1756–1763). In contrast to the spit and polish of the
British army, the colonials were a motley crew, some wearing
buckskins and furs. Dr. Richard Schuckburg, a British Army surgeon
reportedly wrote the tune. The colonials kept adding verses to it:
Some 190 have been counted. “He stuck a feather in his cap and
called it macaroni” means that the man who came to town for a good
time, riding on a little pony—not a horse—thought himself a stylish
dandy, although the song ridicules this feather-sporting pony-rider for
thinking himself so when he was instead quite a sight to behold.
“Doodle” comes from a German word meaning “simpleton.”

MACARONI PRODUCTS

As classified by the FDA, these are the class of food, including

spaghetti and vermicelli, which is prepared by drying formed units of
dough made from semolina, durum flour, farina, flour or any
combination of two or more of these, with water and with or without
one or more optional ingredients specified. See also Noodle Products.

MACCHERONI AL TORCHIO

A “torchio” is a press, and these strips of pasta are pressed into

attractive curls. A popular preparation is to serve them with “con
pomodoro e rucola,” tomato and arugula. Make the sauce by
combining 4 cloves of garlic, 1/4 cup extra virgin olive oil, 7 ounces of
diced tomatoes (preferably San Marzano tomatoes) and 7 ounces of
arugula in a sauté pan. Cook slowly, mashing the ingredients together
with a fork. The maccheroni al torchio shown at left are made by
artisan pasta maker Rustichella d’Abruzzo, and can be purchased from
SalumeriaItalia.com.

MALLOREDDUS

These are half-inch-long ridged Sardinian

pastas that look a like like small worms. They
also are known on the island of Sardinia as
gnocchi, though they are nothing like actual
gnocchi (see gnocchi description). This cut is
absolutely delicious, in part due to the

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wonderful chewy texture of the tightly-rolled shape, and in part due to
the aesthetic of the beautiful rolled and ridged appearance.

MANICOTTI

A stuffed, baked pasta manicotti (mah-nih-COAT-tee) means “muffs”

or “sleeves” in Italian. The large, tube-shaped noodles are about four
inches long, and one inch in diameter. One of the oldest forms of
pasta, in ancient times the dough was cut into large rectangles, filled
with flavorful stuffings, then rolled and baked in the oven (what today
is known as cannelloni). Today, pre-shaped tubes are boiled, then
stuffed with a meat, cheese or seafood mixture, covered with a sauce
and baked.

MARITATI

A mixture of two pasta shapes, orecchiette, ear-shaped pasta, and

cavaturi, a short rolled pasta (mah-rih-TAH-tee). See also Orecchiette
Maritate.

MEZZALUNE or MEZZELUNE

Literally, “half moons,” a crescent-shaped stuffed pasta.

MEZZI RIGATAONI

Literally, “half rigatoni,” a shorter version of rigatoni, this cut is a versatile pasta shape,
combining the heartiness of traditional rigatoni with a fun, smaller size.

MEZZI TUBETTI

Small, short tubed pasta, generally used in soups.

MOSTACCIOLI

Mostaccioli (must-a-CHO-lee), literally “small moustaches,” are a

specialty of the Campania region of southern Italy, which includes the
cities of Capri, Naples and Sorrento. Large, 2-inch-long tubular pasta,
they are cut on the diagonal (slanted or angled ends), with a plain
surface, similar to regular penne. Both are designed for chunky
tomato, meat and cream sauces.

NOODLES

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From the German word “nudel” meaning paste with egg. In America,
the term refers to egg noodles as well as Asian forms of pasta.
Noodles can be made of wheat, rice, soybean, potato, or other flours
like oat; sweet potato or arrowroot starch; bean curd skin and tofu;
and mung bean threads. Polish pierogi, Italian gnocchi, and German
spaetzle are considered forms of pasta. They may also be referred to
as dumplings.

NOODLE PRODUCTS

According to the FDA, the class of food which is prepared by drying

formed units of dough made with semolina, durum flour, farina flour
(or any combination of two or more of these) with liquid eggs, frozen
eggs, dried eggs, egg yolks, frozen yolks, dried yolks (or any
combination of two or more of these), with or without water and with
or without one or more of the optional ingredients specified. By law,
egg noodle products must contain 5.5% egg solids by weight.

NOVELTY PASTA

Pasta made in shapes reflecting everyday items,

cultural icons, logos, etc. Shapes are available
that celebrate seasons (leaves, sun, pumpkins),
holidays (Santa, ghosts, hearts), hobbies (pets,
sports equipment), flora and fauna. For
inspiration, read our review of Pasta Shoppe
novelty pastas (shown in photo at left).

OCCHI DI LUPO

Literally, “eyes of the wolf,” large, square-cut

penne-like pasta (OH-key dee LOO-poe).
Generally, this cut is paired with tomato or cream sauces.

ORECCHIETTE

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Literally “little ears,” the Italian, word for ear is
orecchio. Orecchiette are one of the three
traditional cuts from the Puglia region (along
with cavatelli and cavaturi). Orecchiette (oh-
reh-KYEH-tay) work well with chunky meat
and vegetable sauces.

ORECCHIETTE MARITATE

Literally “married” orecchiette, a Pugliese blend of the round

orecchiette and the long, thin casarecci, which consummate their
“marriage” in the pot when cooked them together.

ORZO

Orzo, the Italian word for barley, is a small,

grain-shaped pasta. It looks more like a grain of
rice (or barley) than like pasta; however, it is
made from semolina. In addition to plain
semolina orzo, varieties are available flavored
with black bean and red chile. Orzo is frequently
used as a substitute for rice.

PACCHERI and MEZZIPACCHIERI

A large, unridged rigatoni-style tubular pasta (pah-CARE-ee). An

unusual cut, typically made only in the area around Naples, that goes
with everything from cream sauces to chunky vegetables sauces. It
can be cooked at the same time with calamari to make a single dish.
Mezzipacchieri are half the length.

PAGLIA E FIENO

Paglia e fieno (PAHL-ya eh FYAY-no) is

Italian for “straw and hay,” a pasta
dish made of yellow tagliatelle (egg
noodles), the straw, and green
tagliatelle, the hay (colored by adding
spinach to the dough). It can be
served with any sauce, but is often

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served with a cream or tomato sauce.
Photo of paglia e fieno courtesy of SXC.

PAPPARDELLE

The classic broad egg noodle (about

3/4" wide), originally from Tuscany.
Pappardelle (pah-pahr-DELL-lay) are
most commonly served with meat
sauces, especially those from game
meats like hare or wild boar.
Photo of pappardelle courtesy of SXC.

PANSOTTI

Pansotti (pon-SUH-tee) are triangular-

shaped ravioli, generally found with crimped
edges. The word is Italian for “pot-bellied.”

PASTA

The Italian word for noodles. Like the German word nudel, it means
paste: Pasta is made from a paste of flour and water. Italian-style
pasta is made specifically from durum wheat plus water, salt and
sometimes eggs (pasta all’uovo, egg noodles). The term refers to all
shapes of pasta, from long cuts like spaghetti, shaped pasta like fusilli
(corkscrews), stuffed pasta like ravioli and tubular pasta like penne.
Pastas are eaten plain, with sauce, in soups and in casseroles. See
also Noodles. A half-cup serving of cooked semolina pasta contains
one gram of fat, 106 calories, five milligrams of sodium, protein and
nutrients including B-vitamins and iron.

PASTA ALL’UOVO

See Egg Pasta.

PASTA CARBONARA

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See Carbonara.

PASTA DI SEMOLA DI GRANO DURO

Literally, pasta from durham wheat grain.

One of two categories of Italian commercial
pasta (American classifications echo the
Italian), made only with semolina, water and
salt. The other category, pasta all’uovo or egg
pasta, adds eggs. For the most part, egg
pastas are flat ribbons of varying width, from
thin linguini to broad lasagna; whereas
regular pasta comes in all shapes and sizes,
including specialty pastas and buckwheat
pastas.

PASTA E FAGIOLI

Cannellini bean soup with ditalini pasta, celery, carrots and tomatoes
(PAH-sta eh fah-JOE-lee). In Sicilian American dialect, this dish sounds
like “pasta fazool,” a corruption of the Sicilian pronunciation, fah-JOLE.
The bean, cannellini, should not be confused with the pasta,
cannelloni.

PASTA REGIONALE

A curl-shaped pasta (PAH-sta REH-joe-NAH-lay—

photo at left).

PASTA SHELLS

See Conchiglie.

PASTIFICIO

A pasta maker, whether an individual or a factory (pah-stih-FEE-tsee-

oh).

PASTINA

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Tiny pasta stars, the smallest pasta shape
made (the name means “little pasta” or “little
dough”). It is often served in broth or soup,
and generally a child’s first introduction to
pasta. However, it can be used in sophisticated
recipes, such as timbales and to stuff baby
pumpkins. It is available in regular wheat and
egg varieties. Pronounced pah-STEE-nah.
Photo of Ronzoni pastina.
PENNE

Penne (PEN-nay) is one of the most famous and popular pasta shapes,
a specialty of the Campania region in
southern Italy. The Italian word for
“quills” or feather pens, penne are
large (2-inch), straight tubes cut on
the diagonal, to resemble the point of
a quill. They can be ridged (rigate) to
better hold the sauce (see photo at
the top of the page). Penne is one of
the most versatile cuts: It
compliments most types of sauce,
both creamy and heavy, plus oven-baked (al forno) dishes. Penne
all’Arrabbiata, with a spicy tomato sauce that includes a garlic, basil
and a hot chile pepper, is a classic dish. (Arrabbiata means “angry” in
Italian.)
Photo of penne courtesy of SXC.

PENNE RIGATE

Penne with ridges (PEN-nay rih-GAH-tay—see photo above). This

shape is an excellent sauce-grabber. The hollows of the pasta hold the
sauce on the inside and the ridges hold it on the outside.

PENNETTE

Small penne pasta (pen-NEH-teh).

Photo of pennette courtesy of SXC.

PENNONI

Literally, “big quills” and “big penne”:

penne means “quills” and oni means

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“big.” The ends of this tubular pasta are cut at an angle to look like
quill pens.

PERCIATELLI

A thick strand pasta like bucatini, perciatelli (pehr-cha-TELL-lee) are

fat, hollow strands of pasta. The name comes from a southern Italian
dialect word, “perciato,” meaning “pierced through.” A hearty pasta, it
is typically served with creamy sauces, lighter tomato sauces, or
simply tossed with olive oil.

PESTO SAUCE

Pesto, one of the most famous Italian

sauces, is made of basil, garlic,
Parmigiano-Reggiano and Pecorino
cheeses, olive oil, pine nuts and salt as
needed. It is traditionally ground with a
mortar and pestle. The word pesto is the
past participle of the Italian word for “to
pound or crush.” The sauce originated in
Genoa, and is known as pesto alla
genovese. Other pestos are made with
spinach or arugula instead of the basil,
walnuts or other nuts instead of the pine
nuts, etc. Read more in our article on
pesto sauce.

PEZZOCCHERI

Buckwheat pasta, a specialty of the Valtelline

Valley in the north of Lombardy, bordering
Switzerland. Traditionally a winter dish, it is served
with cabbage and potatoes, seasoned with garlic
and baked with cheese.

PIEROGI or PEROGI

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Half-moon-shaped noodle dumplings that look like Italian agnolotti,
these Polish and Russian noodle dumplings are filled variously with
minced meat, cheese, mushrooms, cabbage, potatoes or rice. First
boiled, they then can be sautéed in butter and topped with toasted
breadcrumbs. They are served as a first course or a side dish.
Pierogies from AlfonsoGourmetPasta.com.
POTSTICKERS

Crescent-shaped stuffed Asian dumplings, variously stuffed with meat,

seafood or vegetables.
Potstickers from AlfonsoGourmetPasta.com.

PUGLIA

A region in southeastern Italy bordering the

Adriatic Sea in the east, the Ionian Sea to the
southeast and the Strait of Otranto and Gulf
of Taranto in the south. Its southern portion,
a peninsula known as Salento, is the heel of
the “boot” of Italy. The capital is Bari, and
other provinces are Brindisi, Foggia, Lecce
and Taranto.
Map of Puglia courtesy of Wikipedia.

PUNTALETTE

Similar to orzo, puntalette (poon-tah-LEH-

tay) are rice-shaped pasta used for soups.

QUADRUCCI

A category of pasta in the shape of a tube. Tubular pastas are

available in many different sizes. Some
tubes are long and narrow while others
are short and wide. They can have smooth
or grooved exteriors; their ends can be
cut straight or at an angle. They work
especially well with heavier sauces, which
catch in the hollows of the tubes. Some of
the larger tubes like manicotti can be

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 28 of 43
stuffed with meat and/or cheese and then baked. Among the smallest
is elbow macaroni, often used for the popular dish, baked macaroni
and cheese.

RADIATORE

The Italian word for “radiators,” radiatore (rah-dee-a-TOE-ray) are

short, chunky pasta shapes about 1 inch by 1/2 inch, with ruffled
ridges that radiate out. One of the more elegant pasta shapes, they
look great sauced or in casseroles, salads and soups.
Pasta from PastaGarofolo.it.

RAGÙ

A ragù (rah-GOO) is a meat-based sauce. The Italian word derives

from the French ragoût, from the verb ragoûter, “to revive the taste.”
A ragù is usually made by adding meat to a soffritto, a mixture of
chopped onions, celery, carrots and seasonings (garlic and fresh herbs
such as parsley or sage), that is partially fried in olive oil. (A soffritto is
the progenitor of the French concept of the mirepoix.) It is then
simmered for a long time with tomato sauce. Ragù can be made with
any meat or game. Ragù alla bolognese (sometimes known as
Bolognese sauce) is made with ground pork, beef and pancetta. Ragù
alla Napoletana (Neapolitan ragù) includes sliced beef, raisins and pine
nuts.

RAMEN

Ramen are Japanese wheat noodles. While they are

known to Americans largely as salty, inexpensive
packaged noodle soup mixes, in Japan there are as
many varieties of noodle and recipes as there are
prefectures, ramen dishes are fine cuisine and
innovation is the name of the game, where recipes
are closely-guarded secrets.

RAVIOLI

Pasta pillows stuffed with a variety of cheese, meat, seafood or

vegetable fillings. Ravioli (rah-vee-OH-lee) can be circular or square;
specialty shapes like hearts and fish are also made. They are served
with butter or olive oil, sauce or in soups. Read reviews of some of our
favorite ravioli.
RAVIOLINI

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Miniature raviolini. These can be served as a pasta dish, hors
d’oeuvres or put into soup, like won tons.

RAVIOLONI

Large ravioli (rah-vee-oh-LOE-nee). They

can be as large as three-inch circles and four
inch squares or rectangles (you can see that
the piece at the right is almost as long as
the fork). One piece suffices a first course,
or two pieces as a main dish. The best ones
have interesting fillings, beyond the normal
vague meat, cheese and vegetables. The
ravioloni here, from Nuovo Pasta (a NIBBLE
Top Pick Of The Week) is filled with spicy
sausage, escarole and roasted garlic.

RIBBON PASTA

As opposed to round pastas like spaghetti,

ribbon pastas are flat strands. They are made
in varying lengths, widths and thicknesses,
from delicate linguini to the mid-width
fettuccine and tagliatelle to the two-inch-wide
lasagne. Ribbon pasta can have straight or
wavy edges. They can be purchased fresh and
dried.

RICE STICKS

Thai noodle dishes, such as the famous Pad

Thai, are made from rice sticks. These are
vermicelli-shaped thin strands that are
made from rice flour and water, instead of
wheat flour. Because the noodles are stir-
fried, not boiled, they must be soaked in

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warm water for an hour prior to cooking. They are also available in a
wider form for other dishes.
RICCIA LARGA

Medium-width lasagne noodles with frilled edges. Pronounced REE-cha

LAHR-ga.

RIGATONCINI

A somewhat skinnier, smaller version of rigatoni (ree-gah-tone-CHEE-

nee). The size and density of these ridged tubes are best suited to
thick, clingy sauces. This cut also works well with al forno-style
preparations. Artisanal rigatoncini by Rustichella d’Abruzzo are
available from SalumeriaItaliana.com.

RIGATONI

The most commonly used cut in southern and central Italy, rigatoni
(rih-gah-TOE-nee) are large, ridged, slightly curved tubes of pasta
with square-cut ends. The name comes from the Italian “rigato,” the
past participle of “rigare,” to draw a line. They are excellent for chunky
meat sauces and cheese sauces because the ridges, or grooves, catch
the sauce. The large diameter of rigatoni tube, as well as the penne
and mostaccioli tubes, make them ideal to catch pieces of meat or
vegetables in the sauce—the entire surface, both inside and out, works
to adhere the sauce. The difference between rigatoni and penne, at-a-
glance, is that penne have angled cut ends. (See the photo of penne at
the top of this page.)
Pasta from PastaGarofolo.it.
ROTINI

Rotini are “spirals” or “twists” shorter than fusilli, about 1-½ inches
long.

RUOTE or WAGON WHEELS

Small, spoked, wheel-shaped pasta. Ruote

(RO-tay with a uo dipthong) means wheels in
Italian.
Pasta from PastaGarofolo.it.

SACCHETTE

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These sacks, or “beggar’s purses,” are
made with a variety of fillings, like ravioli.
They are most often boiled and served
like regular pasta. However, in the photo
at the right, they were deep-fried for two
minutes in safflower oil, and served as an
hors d’oeuvre with a dipping sauce.
Pronounced sah-KAY-tay.
Photo of Nuovo Pasta sacchette by Ryan Clark.

SAGNE

A specialty of the Puglia region, long cuts

of pasta curled like ringlets.

NIBBLE TIP

Beautiful cuts like the sagne “ringlets,”

shown at the left, are conversation
pieces as well as delicious and easy-
to-make courses. They require no
special sauce, because the pasta itself
is the center of attention. Italians
would use butter or garlic and olive
oil. Pick one day each month—the first
Monday, e.g., as “specialty pasta
night” at your house, and try some of
these wonderful cuts.
SARDINIA or SARDEGNA

The second largest island in the

Mediterranean Sea (Sicily is the largest),
Sardinia lies west of Italy and south of
Corsica, between Italy, Spain and Tunisia. It
is an Italian region with a special autonomous
statute. The capital is Cagliari.
Map courtesy of Wikipedia.

SAFFRON-FLAVORED PASTA

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Expensive saffron makes an elegant pasta that pairs wonderfully with
shellfish, spicy tomato or light and creamy sauces. Several artisanal
pasta-makers offer saffron long cuts; Rustichella d’Abruzzo makes a
lovely Saffron Fettuccine that is available from SalumeriaItaliana.com.

SEMOLINA

Semolina is the coarsely ground and granular

endosperm of durum wheat. These ground
golden kernels are the base of most American,
and all Italian, dry pasta. Semolina is granular
like sugar, not powdery like most other flours.
Homemade fresh pasta is generally not made
from semolina, but from general-purpose flour
that is lower in gluten. Preparing semolina
dough requires industrial mixers or several
hours of kneading the granular mass. As a result, homemade pasta
cooks much more quickly, often in half the time, and can overcook
easily if the pot is not watched. In general, properly-cooked, top-
quality commercial artisan pasta is as good or better than what most
people can make at home.

SEME DI MELONE

Seme di melone (SEH-may dee meh-LOE-nay) literally, “melon seeds,”

are a small pasta used in soups.

SENATORE CAPELLI

A high-protein variety of durum wheat (seh-nah-TOE-ray cah-PEL-lee).

The artisanal Italian producer Latini makes spaghetti and pennette out
of this flavorful wheat.

SHAPED PASTAS

Shaped pastas are always dried pastas, since it is not feasible for fresh
pasta to hold a shape. They are available in many different sizes and
specific shapes: bow ties (farfalle), shells (conchiglie), corkscrews
(fusilli) and wagon wheels (ruote) are a few of the more popular ones.
Most shaped pastas are sturdy enough to be paired with a chunkier
sauces. The concept of shaped pasta originated with 13th century
German bakers, who made bread dough in symbolic shapes like words,
birds and stars.

SHELLS or CONCHIGLIE

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The conch shell is one of the more popular shapes of pasta. Jumbo
shells can be stuffed with everything from basic ricotta, luxurious crab
or fusion flavors like taco or Thai fillings. Small shells are a perfect
everyday pasta for sauce, soups, salads or macaroni and cheese (more
charming than elbows).

SOUP PASTA

Various smaller and tiny dried pasta shapes, from

ditali to orzo to pastina, are used in soups.
Photo courtesy of National Pasta Association.

SPACCATELLI

A specially cut long strand tube pasta. The tube is

slit from top to bottom. (Pronounced spah-cah-TELL-
lee.)

SPAGHETTI

Spaghetti is the most famous cut of pasta. It is said to

be the oldest shape known, and despite fashion for more
elegant or unusual shapes, it is still the number one
pasta shape in America. Long, thin and round, spaghetti
literally means “lengths of cord” (spaghetti is
the diminutive of “spago,” meaning cord or
string). The thickness of spaghetti varies from
region to region (see spaghettini and
spaghettoni). A versatile pasta, it can be used in
almost any kind of dish and with almost any
thickness of sauce. However, it works best with oil-
or tomato- based sauces, which are thinner and
allow the sauce to cling to the pasta. It is
available in plain semolina, colored and flavored
with spinach, beets, and bell peppers, and in
numerous specialty flavors.

SPAGHETTI (or LINGUINI) A

MATASSA

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Specialty nested spaghetti. Rather than purchasing straight “sticks” of
pasta, it is dried in attractive coils or figure-eights. (Pronounced ah
mah-TASS-ah.)
Shown at right: linguini a matassa. Photo courtesy of SXC.
SPAGHETTI TAGLIATI

Spaghetti cut into smaller lengths for soups

(tahl-YAH-tee). Alternatively, home cooks
simply break long spaghetti into pieces before
cooking. (Pronounced tahl-YAH-tee.)
Pasta from PastaGarofolo.it.

SPAGHETTI NERO DI SEPIA

A specialty of Sardinia, the pasta is colored black by cuttlefish (squid)

ink, which adds to the texture. It has a slightly tangy, briny flavor that
pairs best with seafood sauces: a Frutti di Mare recipe or simply “alle
vongole,” with fresh clams in a garlic butter sauce. (Pronounced NAY-
roe dee SAY-pee-ya.)

SPAGHETTINI

A very thin spaghetti, but thicker than vermicelli. It is popular in

Southern Italy, where it is often served with spicy sauces.

SPAGHETTONI

Thick spaghetti with a more substantial mouthfeel, preferred in central

and southern Italy, where they eat their pasta more al dente (firmly
cooked) than in northern Italy. It is made into two-foot-long strands
that are usually broken up before cooking. In Puglia, it is typically
served with olive oil and fresh garlic.

SPAETZLE

German for “little sparrow,” spaetzle is a

dish of tiny noodles or dumplings made
with flour, eggs, water or milk, salt and
sometimes a dash of nutmeg. The spaetzle
dough is either rolled and cut into slivers or

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 35 of 43
forced through a sieve or colander with large holes. The small pieces of
dough are usually boiled before being tossed with butter or added to
soups or other dishes. In Germany, spaetzle is served as a side dish
much like potatoes or rice, and is often accompanied by a sauce or
gravy. (Pronounced SPEHTZ-sell.)

SPECIALTY PASTAS

Specialty pastas have added ingredients, such as vegetable colors and

flavors, herbs and other seasonings. They also can have specialty
shapes. Spinach provides a green color, carrots an orange color, beets
or tomatoes a red color, black beans a brownish color and squid ink a
black color. Common herbs and seasonings include basil, rosemary,
black pepper, garlic, lemon peel and chile. Specialty pastas are
available in both dry and fresh varieties. Specialty shapes
commemorate every holiday and every icon from cartoon characters
and sports equipment to pam trees and dollar signs. (For examples of
these, read our review of Pasta Shoppe novelty pastas.)

STRAND PASTA

This is a category that includes the most famous name in pasta—

spaghetti—as well as angel hair, capellini, vermicelli and other long
rods of pasta. The category is also called long cuts. The strands are
generally round but can be squared, and in the case of long fusilli or
sagne (see top of page), twisted. The basic difference is the thickness
of the strands. Thicker strands work well with heavier sauces while the
thinner strands work better with lighter sauces. (Long flat strands of
pasta, like linguini and fettuccini, fall into the category of ribbon
pasta.) Oil-based sauces like pesto are ideal for strand pastas: They
coat the noodles evenly and keep the strands from clumping together.

STRANGOZZI

Pronounced strahn-GOAT-tsee, a strand egg pasta from Umbria.

STROZZAPRETI or STRANGLOLAPRETI

Literally “priest stranglers” or “priest chokers,”

this attractive twisted tubular pasta (pronounced
STROAH-tsa-PREH-tee) was named centuries
ago when it was common practice in Italy to let
priests eat for free in restaurants and homes.
According to the story, some restaurateurs
wished that the “freeloaders” would choke on

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 36 of 43
the pasta course before they could get to the more expensive meat
and fish courses. The apocryphal story is that
they rolled a shape that might get lodged in
the priest’s throat. Hand-rolled squares of
pasta are twisted in one quick motion with
open palms in opposing directions. It’s the
perfect cut to serve your gluttonous relatives!
Strozzapreti handmade by Rustichella
d’Abruzzo are available at
SalumeriaItalia.com.

STUFFED PASTA

Fresh pasta sheets stuffed with a filling. Filling

is placed on a flat sheet of pasta, another sheet is placed on top and
the edges are sealed. Stuffed pastas are formed in a variety of shapes
—squares, circles, half moons, triangles, “hats”—and are stuffed with
almost any kind of filling, either single or combinations of different
meats, cheeses, vegetables, seafood and herbs. Tube pasta, for
example, can be stuffed with seasoned ricotta cheese, spinach and
ricotta, spinach and almonds, mascarpone and walnuts or many other
variations. Stuffed pastas are meant to be dressed lightly—with butter
or olive oil instead of a constructed sauce—because the filling is the
center of attention.

Ravioli Tortellini
Agnolotti

TAGLIATELLE

Tagliatelle (tal-ya-TELL-lay) are the classic thin egg noodle of Italy.

This cut originated in Emilia-Romagna,
the region that also gave us balsamic
vinegar, Parmigiano-Reggiano cheese
and prosciutto di Parma (not bad for
starters). The flat ribbons of pasta are
slightly thicker than fettuccine. It is
typically served with a rich meat ragù.

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The pasta is wide enough to hold such a heavy sauce; yet, it is is also
delicate enough to serve with a creamy sauce. A classic preparation
includes mascarpone cheese, smoked salmon, Parmesan cheese and
chopped dill.
Photo courtesy of SXC.

TAGLIARINI

A narrower version of tagliatelle (see above), tagliarini (tal-yeh-REE-

nee) is a flat, wide egg pasta. It is similar in size to fettuccine. It is
traditionally served with butter sauces.

TARTUFI

Tartufi (tahr-TOO-fee) is the Italian word for black truffles. Some

pastas, particularly ribbon and strand pastas, are made with flecks of
black truffle which give it a luxurious flavor. It should be served with a
simple butter sauce and freshly-grated Parmigiano-Reggiano cheese.
The subtle truffle flavor also pairs beautifully with a drizzle of truffle oil
or truffle butter. You wouldn’t top it with fresh black truffles or white
truffles; the point is that if you are fortunate enough to have fresh
truffles, you don’t need truffle pasta. Enjoy your fresh truffles on the
finest plain pasta. (See our Truffle Glossary for more information.)

THREADS or CELLOPHANE NOODLES

These are mung bean threads, translucent, gelatin-like noodles cooked

in the same manner as rice noodles. While the Asian word translates
as threads, note that the translation of spaghetti is similar: cords or
strings.

TORCHIETTI

Torchietti (tor-KYEH-tee) are literally,

“little torches.” These short, bell-shaped
noodles go well with plain tomato sauces.
They originated in the Campania region of
Italy.
Photo courtesy of SXC.
TORCOLETTI

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A twisted pasta shape, excellent for catching sauce (tohr-coe-LEH-
tee).

TORTELLINI

Tortellini (tor-teh-LEE-nee) is a small pasta

stuffed with a variety of fillings, and a
favorite pasta dish worldwide. It is also
served in soups, as in the classic dish,
tortellini in brodo. Tortellini originated in
Bologna and is accompanied by a legend:
When the goddess Venus stayed in a tavern
on the outskirts of the city, the innkeeper
spied on her through the keyhole of her
room, but could catch only a glimpse of her
navel. Spellbound, he went to the kitchen
and, to capture this vision, shaped fresh egg
pasta into the navel-sized tortellini.
Photo of Putney Pasta’s tortellini.

TORTELLONI

Tortelloni (tore-teh-LOE-nee) are larger than the bite-sized tortellini.

TORTIGLIONI

Tortiglione (TORE-tee-LYOE-nee) are twisted, spiral tubes that are

used in oven-baked dishes and with thick tomato or vegetable sauces.

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 39 of 43
TRENNE

Trenne (TREN-nay) are a modern invention:

triangular penne. Like penne, the size and
density of the triangular tubes with the bias-cut
ends are versatile for most preparations:
cheese sauces, tomato sauces, straight from
the pot or baked further in the oven (“al
forno”). The triangular shape makes them that
much more fun.
At right, trenne by Rustichello d’Abruzzo are available from
SaulumeriaItaliana.com.

TRENETTE

A long, flat ribbon pasta, trennete (treh-NEH-tay) are very similar to

linguine. The classic Ligurian dish is pesto and trenette; although or
oil, garlic and chili pepper are also a classic dressing.

TROFIE

Rolled pasta (troe-FEE-eh).

TROFIETTE

Thinner trofie (troe-fee-EH-teh) (photo

at right).

TROTTOLE

A creative shape, where the pasta is curled in

rings around a center stalk. Ideal for salads
or soups (troe-TOE-lay—photo at right).

TUBETTI RIGATI

Italian for “little tubes with lines,” this small-to-medium size pasta cut
(the tubes are about 1/2" long) is often used in soups, typically in
minestrone. This cut can be substituted for ditali, pennette or elbow
macaroni. Pronounced too-BEH-tee.

TUBETTINI

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 40 of 43
Tiny tubes, similar to ditalini, used in broth. Pronounced too-beh-TEE-
nee.

TUBULAR PASTAS

Pastas in the shape of a tube are available in many

different sizes and shapes. Some tubes are long
and narrow while others are short and wide. They
can have smooth or grooved (rigate) exteriors;
their ends can be cut straight or at an angle. They
work especially well with heavier sauces, which
catch in the hollows of the tubes. Some of the
larger tubes like manicotti can be stuffed with meat
and/or cheese and then baked (al forno). Among
the smallest tubular pasta is elbow macaroni, often used for the
popular dish, baked macaroni and cheese.

TUSCANY

A region in central Italy, bordering on Latium

to the south, Umbria and Marche to the east,
Emilia-Romagna and Liguria to the north, and
the Tyrrhenian Sea to the west. Tuscany is
known for its wines, including Chianti and
Brunello di Montalcino. The capital is Florence
and provinces include Arezzo, Grosseto,
Livorno, Lucca, Massa-Carrara, Pisa, Pistoia
and Prato.

UDON

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 41 of 43
Udon are thick, wheat-based Japanese
noodles. They differ from ramen, the thin
Japanese noodles, in their width; but both are
served in a variety of preparations. Both were
brought to Japan by Buddhists priests
returning from voyages to China (as was
tea). Udon noodles are generally served in
chilled dishes in the
summer and in hot
dishes like soup in
the winter.
Photo of tempura udon courtesy of Wikipedia.org.

UMBRIA

A hilly region in central Italy, bordered by

Tuscany to the west, the Marche to the east
and Lazio to the south. The capital is
Perugia.
Map courtesy of Wikipedia.

VENTAGLI

Specially cut pasta, short wide ribbons with a

ruffled edge (vehn-TAHL-yee).

VERMICELLI

A round pasta slightly thinner than spaghetti but thicker than angel
hair, vermicelli means “little worms,” from the Latin “verme,” worms.
As versatile as spaghetti but not as hearty, for those who prefer less of
a “mouthful,” it works with the same sauces (tomato, broth-based,
lighter cream sauces), except for super-thick sauces. Like spaghetti, it
is also broken and cooked in soups (vair-mee-CHELL-lee).

WAGON WHEELS

See ruote.

WHOLE GRAIN PASTA

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 42 of 43
Whole grain pastas are available in brown rice, kamut, quinoa, soba
(buckwheat), and spelt, whole wheat (see below). Read our article on
whole grain cereals for more information on whole grains.

WHOLE WHEAT PASTA or INTEGRALE

Many short and long pastas are made with whole wheat semolina,
which provides valuable extra fiber and nutrients as well as a
distinctive nutty flavor.

00 FLOUR or DOUBLE ZERO FLOUR or DOPPIO ZERO (DOUBLE ZERO) FLOUR

In Italy, flour is classified either as 1, 0, or 00. This scale refers to how

finely ground the flour is and how much of the bran and germ have
been removed. Double zero or doppio zero (DOE-pee-yo TSAY-roe) is
the most highly refined—the consistency of talcum powder. Since
semolina, the hardest and most suitable flour for pasta, requires
professional-strength kneading machines, 00 flour is the best for
making pasta at home. It will stand up in cooking better than pasta
made with all-purpose or other flours.

ZITI

A popular shape, ziti (zee-tee) are a medium-sized, long, thin tubular

pasta. The tubes are often ridged. The word is Italian vernacular for
“bridegrooms,” and in Campania and Sicily, baked ziti is traditionally
served at wedding banquets.

ZITONI

Long pasta tubes (zee-TOE-nee).

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St. Therese of the Child Jesus Institute of Arts & Sciences “Glossary of Pasta” Page 43 of 43