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Angel Hair- This is pretty much the same thing as Capellini, the smallest member of the spaghetti family.Bucatini- [024; Hollow Spaghetti]![]() Candele- [244 (Bronze die); Candles]![]() Capelli d'Angelo Nests- [281, Barbine a nido]![]()
These pasta nests are quite popular. They are often cooked, then set
on a plate with a cheese sauce poured over, or they may be dropped
into a small bowl with sauce over. The photo specimen was 2.5 inches
diameter and 1.0 inch high, made up of pasta 0.40 inch diameter.
Capellini- [036]![]() Ciriole- [038]Made in Umbria by twisting and stretching a ribbon of pasta until it's about twice as thick as Spaghetti. You're not likely to find it anywhere far from Umbria. Fedelini- [043; Fidelini, Trenette]![]()
Similar to Spaghetti but thinner, 0.055 inch diameter.
Ferretto Calabro- [300]![]() Fettuccini- [015; Lasagnette, Fettucce, Tagliatelle]![]() This is probably the most popular of the wider ribbon pastas, and holds medium to heavy meat sauces well. It needs a bit more care than linguini at the start of cooking because it has a tendency to stick together until the water is back up to a boil. There is no definitive difference between Fettuccini and
Tagliatelle, and both can vary greatly in width.
In North American practice, "Fettuccini" more often implies dried
pasta, while "Tagliatelle" more often implies fresh pasta. The photo
specimens were 10.2 inches long, 0.180 inch wide and 0.045 inch thick.
Fettuccini Nests- [320; Tagliatelle]![]()
This flat ribbon pasta is sold also as "nests". There is no definitive
difference between Fettuccini and Tagliatelle.
The photo specimens were 0.26 inch wide and 0.035 inch thick. They
were labeled "Tagliatelle", but were actually narrower than nests from
other makers labeled "Fettuccini", so width is not definitive.
Waverly Root holds they are the same thing, with "Fettuccini" the
Roman name and "Tagliatelli" used elsewhere. Fettuccini is usually
used with heavier meat sauces.
Fusilli Bucati Lunghi- [026; Fusilli col Buco, Long Springs]![]()
These consist of a long hollow pasta, similar to bucatini, wrapped in
the manner of a coil spring. The photo specimens were made from 0.115
inch diameter tube, wound to 0.27 inch diameter spirals 9 inches
long (or more than twice that if you measure around the loop, but the
loop will be broken in many cases).
Lasagne- [044]![]() Lasagne- [258 (bronze die)]![]() Lasagnette- [108]![]() LasagnotteSame as Lasagnette except in lengths longer than the standard 10". Lingue de Suocera- [121; Mother-in-law tongues]![]()
This is a multicolor pasta from Puglia. It is fairly wide, has
sharp saw tooth edges and it is twisted. Dried, it is available
commercially, at an extremely high price, often over US $20 per pound.
The photo fragment is ©
Foodiva's Kitchen where Maya provides complete instructions on how
to make this at home - if you dare.
Linguine- [023; Linguini, Linguelline, Bavette fino, Bavettine, Linguittine, Radichini]![]()
This is one of the most popular long pastas in Italy and in North
America, and certainly one of mine. It cooks fairly quickly and holds
sauces better than spaghetti due to its flattened oval shape. Generally
about 10-1/2 inches long, 0.090 inch wide and 0.045 inch thick.
Mafalde- [046]A long ribbon or short pasta with ruffled edges, same as Mafaldine but larger. Mafaldine- [045]![]() Mezzanelli- [282]![]() Mezzanini- [322 bronze]![]() Ondine- [335]![]() Pappardelle- [283 bronze die]![]() Pappardelle NestsA wide flat ribbon pasta generally served with meaty sauces. The "nest" version is exceptionally wide at 1.125". This shape is often made fresh. Perciatelli- [124]![]() PizzoccheriFlat ribbon noodles similar in form to tagliatelle but made with 80% buckwheat and 20% wheat flour. These are popular in the Alpine region of northern Italy where buckwheat grows much better than durum wheat. Regine- [333]Identical to Mezzanelli, tubular, 10 inches long and 0.175 inch diameter. Reginelle- [102; Reginette]A wide ribbon pasta with ruffled edges. Riccia- [107]Very similar or identical to Mafaldine, about 1/2 inch wide and is sometimes ruffled on one edge only instead of both edges. Ricciolini- [093; Riccioline, Sfresatine, Manfredine, Fettuccia riccia]Similar to Tagliatella, but wider at about 0.59 inch. Spaghetti- [040]![]() Spaghetti alla Chitarra- [037]![]()
This pasta resembles regular spaghetti and is about the same size but
square in cross section. Traditionally it is cut from rolled
out dough by doing a final roll across a wooden box , the top of
which tightly strung with wires - the Guitar / Chitarra. In Italy this
is most often fresh pasta, but it is available dried. The photo
specimens were 0.080 inch square by 42 inches long, folded to 21 inches.
Many pasta machines make spaghetti in this form.
Spaghetti Lunghi- [284]![]() Spaghetti al Nero di Seppia- [285; Spaghetti with Squid Ink]![]()
This is spaghetti dyed black with squid ink, In the case of the photo
specimen in is int "lunghi" form. 21 inches, or 42 if you count both
sides of the fold. 0.73 inch diameter. Ingred: durum semolina,
cuttlefish ink 2%.
Spaghettine- [347 Broze Die]![]() Spaghettini- [014]![]() Spaghettoni- [192]![]() Stringozzi- [089]A specialty of Umbria in central Italy, this is a long thin pasta with a square cross section and a rough texture that is generally sold fresh. It's a little thicker than regular spaghetti but pretty much identical to Spaghetti alla Chitarra. Tagliatelle- [049; Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle, Fettucce romane, Fiadi]![]()
This very important flat ribbon pasta is rarely sold under this
name in North America. There is no definitive difference between
Tagliatelle and Fettuccini, but in North American
practice, "Tagliatelle" more often implies pasta made fresh, while
"Fettuccini" more often implies dried pasta. The photo specimens were
0.26 inch wide and 0.035 inch thick. They were labeled "Tagliatelle",
but were actually narrower than nests from other makers labeled
"Fettuccini", so width is not definitive. Waverly Root holds they are
the same thing, with "Fettuccini" the Roman name and "Tagliatelli"
used elsewhere. Tagliatelle is usually used with heavier meat sauces.
Taglierini- [052; Tagliolini]The smallest pasta in the Tagliatelle family, a flat ribbon pasta a little larger than Spaghetti. It is generally made fresh. Trenette- [050; Trinette]A flat ribbon pasta smaller than Linguini. Tripoline- [105]![]() Vermicelli- [039; "Little Worms"]![]() From his travels, Marco Polo described Asian noodles as being
"like vermicelli", a pasta already long popular in Italy. This has
compounded the confusion, because ever since then "vermicelli" has
been used as a loan word when translating local noodle names to
English - From Anatolia and Caucasus all the way through China and
Southeast Asia. The products so named are usually, though not always,
considerabley thinner than spaghetti.
Vermicellini- [293]Thin vermicelli - very much like spaghetti, but just a shade thiner at 0.70 inch diameter. Often used with a light sauce based on olive oil, garlic and hot chili, accompanying seafood. Vermicelloni- [041]![]() Zita- [052; Ziti, Bridegrooms]![]() |