Mostaccioli - little moustaches, ridged or smooth tubes about 2-inch. Macaroni, maccheroni – tube shaped pasta of various lengths. Two short strands of spaghetti twisted together. Small ones are farfallini, large ones are farfallone.įusilli – little springs, like spiral spaghetti about 1 inch long.
Most of these shapes are commercially produced, dried pasta, made only of flour and water paste.Ĭavatappi – or corkscrew, short, thin, ridged macaroni spirals.Ĭavatelli – rolled pasta, typically homemade.ĭitali – or thimbles, small, short macaroni.įarfalle – butterfly or bow shaped, with ruffled edges. This group comprises of a vast assortment of shapes: tubes, shells, spirals, bows, rings and wheels. Tagliatelle verde – spinach flavored tagliatelle. Tagliatelle – these are long, thin, ribbons, usually containing egg. Tagliarini – long, narrow, paper-thin ribbons. Spaghettini – a long string between spaghetti and fettuccine. Spaghetti – they are round, thin, long strings. Pappardelle – wide ribbons, ready to be gobbled up, which is what its name suggests. They are thin flat egg noodles usually 1/4-inch width, offering other possibilities going from the 1/8-inch of the fettuccelle to the 1/2-inch of the fettucce.įidelini – or little faithful ones. Ribbons are the most popular to make at home, because this is the easiest shape to cut, either manually or by machine.īucatini – long, spaghetti-like strands, but they are hollow.Ĭapelli d’angelo – or angel hair, extremely thin strands.Ĭapellini – thin strands, slightly thicker than angel hair, they come sometimes in nests.įettuccine – little ribbons, literally. The basic ingredients of commercially produced string shapes are often only flour and water, while ribbon shapes frequently contain egg. There are two common forms of long pasta shapes: strings such as spaghetti, or ribbons from which tagliatelle is an example. Take them as a sign that pasta might be stale. Ward off packets with crumbs, bits, or dust in the bottom.Select a whole grain kind for higher fiber content.For long pantry life, seek commercially produced dry pasta made from a hundred percent durum wheat or semolina.Any of them are available fresh or dried and come in assorted sizes. Pasta may come in geometrical form, ready to layer or stuff, long and short shapes. Pasta can be homemade or produced commercially and often is available in different flavors or colors, seasoned with vegetables – spinach green, tomato or pepper reed, beetroot purple-pink, and wholemeal brown-grey color. The Italian name, which frequently describes the object the shape resembles, that helps, however, to make life more difficult, sometimes the same shape goes by two different names, depending on the manufacturer –think of ziti and penne, or fusilli and rotini. That is why we need a dictionary Basic dictionary of pasta shapes
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