10 types of pasta and
information about
them
by: Rafael r. emata 3g
Name: Bucatini
Origin:
-buco meaning hole,
bucato meaning
pierced
-Lazio, Rome
Name: Mafaldine
Origin:
-Mafaldine/ Reginette
meaning Little
Queens
-Italy
Bucatini, also known as perciatelli, is a thick spaghetti-
It is a type of ribbon-shaped pasta. It is flat and wide,
like pasta with a hole running through the center. The name
usually about 1 cm ( inch) in width, with wavy edges
comes from Italian: buco, meaning "hole", while bucato means
on both sides. It is prepared similarly to other ribbon-
"pierced".[1]
based pasta such as linguine and fettuccine. It is
usually served with a more delicate sauce.
Bucatini is common throughout Lazio, particularly Rome. It is a
tubed pasta made of hard durum wheat flour and water. Its
Mafaldine were named in honor of Princess Mafalda of
length is 2530 cm (1012 in) with a 3 mm (1/8 inch) diameter.
Savoy.
The average cooking time is nine minutes. In Italian cuisine, it is
served with buttery sauces, pancetta or guanciale, vegetables,
cheese, eggs, and anchovies or sardines.
Name: Pappardelle
Name: Pizzoccheri
Origin:
Origin:
-pappare means to
gobble up
-pizzoccheri means
little bit
-Italy
Pappardelle pasta is an Italian flat pasta cut into a
broad ribbon shape. In width, the pasta is
between tagliatelle and lasagna. This pasta is
traditionally served with very rich, heavy sauces,
especially sauces which include game such as wild
boar, and it is particularly popular in the winter, when it
can make the basis of a hearty, warming meal.
-Italy
This pasta is commonly recognized as a shorter and
sometimes wider version of the tagliatelli pasta, which
is composed of strips of egg and flour noodles. The
pizzoccheri pasta also uses a signature ingredient:
buckwheat flour. With many presentations of this wellknown buckwheat pasta recipe, the pasta is
accompanied by other main elements. One is the
potato. Spices commonly used for pizzoccheri dishes
include garlic and pepper, as well as more exotic
spices like sage. Some recipes for this dish also
include greens such as kale or chard.
Name: Fiori
Name: Pastina
Origin:
Origin:
-means flowers in
Italian
-means little pasta
-Italy, Turkey
-Italy
Most consumers purchase fiori pasta dry, since it
requires special equipment to make at home. The
best dried pasta is made from durum wheat, an
extremely hard wheat which will cook to a chewy,
resilient texture called al dente. Extra cooking will
make the pasta softer, but it will continue to hold
its shape and structure very well. This trait makes
durum wheat pasta a great choice for soups,
since it will not melt away when the soup is
frozen and reheated.
In terms of its role in classic Italian food,
the pastina is often used in soups or served in broth.
This food element is used in some recipes for Italian
wedding soup. It is also used in simple dishes meant
for children, especially in its more modern
incarnations.
Name: Cavatelli
Name: Lanterne
Origin:
Origin:
-means priests ears
-means oil lantern
-Italy
-Italy
When cavatelli noodles are unavailable, some similar noodles
can be used. Conchiglioni, casarecci, and cochiglie noodles
can hold the chunky sauces that cavetelli is typically intended
for. Casarecci, in particular, is very similar to cavatelli, though
it is a longer noodle. All of these noodles can also be used
in pasta salad recipes.
Broccoli is a favorite serving suggestion used
with cavatelli pasta. Other common additions include shrimp,
mushrooms,
cauliflower,
tomatoes,
capers,
green
olives, spinach, and squash. The pasta can also work well
when served with meat, such as chicken or turkey. Sauces
These lantern-shaped pasta cuts have many
ridges on them. The presence of the ridges on
the cuts makes it possible for them to soak up
more sauce when they are cooked and thereby
make for a more memorable meal. Lanterne cuts
can be used in conjunction with a variety of meat,
tomato, butter, and cream sauces to prepare
many different and delicious vegetarian and nonvegetarian dishes.
Name: Rotelle
Name: Sptzle
Origin:
Origin:
-means little wheel
-means little
sparrow
-Italy
-Germany
Rotelle pasta is known for its wagon wheel shape,
with ridged rings and spoked openings that are
perfect for trapping delicious sauce. The shape is not
Italian in origin, but many Italian companies now
make it. Youll also find rotelle pasta made with a
variety of different flours: durum wheat, semolina,
whole wheat, or even quinoa. Many times the pasta
is dyed with vegetable dyes to create orange, green,
or deep burgundy hues.
Sptzle are made from flour, eggs, water, and salt. Compared to
Italian pasta, the Sptzle dough is moister and softer. Because
of this, the dough cannot be rolled out. Instead, there are four
ways to form Sptzle.
