Contents
General & History
The origin of pasta in Europe is obscure, but it wasn't brought back from
China by Marco Polo. Mr. Polo wrote, "In northern China the people eat
vermicelli instead of rice". Now vermicelli in Italian means "little worms",
and there's no record of Chinese people using actual worms in place of rice,
so we must presume vermicelli was already a popular pasta in Italy before
Mr. Polo set out on his voyage.
Pasta listed in an estate inventory and a book with recipes for vermicelli,
tortelli and tortelletti previous to Mr. Polo's return pretty much put a
ribbon around the Chinese origin issue, as do Mr. Polo's descriptions which
indicate noodles much different from those made in Italy.
Scenes found in Etruscan tombs appear to show the making of pasta and
Etruscan tools which appear to be for pasta making have been found. Comments
by Roman writers suggest that a form of layered lasagna was being made in
first century Rome. No recipes are given but the dough was
almost certainly fresh.
The Arabs appear to have used dried pasta as early as the 5th century as
a transportable food for trade and warfare. They haven't developed it much
since but may have introduced the drying technique to Italy.
Some say pasta making began before 3000 BCE in China but real evidence
seems to indicate around 300 BCE when flour making grindstones were
introduced to the Han dynasty through trade with Rome (P8,
P6, P7). Before then the Chinese cooked
their grains whole, and wheat was held in disregard as a grain for the
poor. Early Chinese commentary says the common people learned to make
noodles from foreigners - but doesn't say which ones. I've even encountered
one Japanese site that says Marco Polo introduced Italian noodle making
techniques to China.
Types of Pasta
The two main categories of pasta are "Dried" and "Fresh". After that it's
what it's made out of, and then it's all a mater of shape.and size.
Dried Pasta is a European specialty because Europe has
access to, and the money to pay for, hard winter wheat (duram wheat). While
dried pasta certainly is used in the Near East and the Orient, it's made from
soft wheat so is pale in color, very fragile and it doesn't cook to the firm
texture hard wheat pasta does.
In Asia, dried noodles are also made of ingredients other than wheat, such
as bean starch and rice flour. These produce noodle far different in character
from those made from wheat. See Asian Pastas for details.
Fresh Pasta is made practically everywhere. Wheat is the
main ingredient used but other flours are also used. Fresh pasta is nearly
always mixed to a firm dough, then rolled out very thin to extremely thin and
cut into the desired shape. Some Asian noodles are also made by stretching
and folding the dough until it has many thin layers. The roll of dough is
then cut into strips and the noodles unfold as separate strands.
Egg Pasta is the same as regular wheat pasta but with
eggs as an additional ingredient. Fresh pasta is customarily made with
eggs but less commonly for dried because it makes the pasta more
brittle and more perishable.
Colored Pasta should be made with only natural colors.
"Tricolor" uses tomato and spinach for color. Where more colors are desired
tomato, spinach, turmeric, red beet, basil, carrot and squid ink are used
in powdered form at about a 1.5% except tomato which may be around 3%. The
colorant does flavor the pasta but not strongly. Use a simple butter or
oil dressing on these to preserve color and flavor.
Chosing Shapes: The four factors in chosing an
appropriate shape are how well sauce should cling to it, consistency with the
size and shape of other ingredients, appearance and variety.
Italian Shapes
Most, but not all, Italian pastas are made from hard winter (duram) wheat.
In former times most of this wheat was imported from Russia and Ukrania,
Communist proved unable to grow even enough wheat for local demand, so
Italians shifted their trade to the Frozen North (Canada).
Note on sizes: there is some variation among manufacturers, particularly
for lengths but also diameters, but they're all usually pretty close. Where
size goes really bananas is with the "artisan pastas", easily identifiable
by their whitish color and very high prices. Artisan pastas often use the
standard names and shapes but make them HUGE (well, they have to do
something different).
Ancini di pepe - see Peperino.
Alfabeto - Alphabet
A small soup pasta particularly favored for children's soups.
Amorini - "Little Cupids"
A tough one to pin down. The Cook's Thesaurus echos
(P2) The Complete Book of Pasta (1968) in saying
it's a tiny soup pasta but neither provides a illustration of further
information. All other evidence I can find, including Italian pasta
sites, show it similar to Cellantani which is not a
soup pasta. Did someone confuse "Amorini" with "Anellini" or are there
two different pastas are called "Amorini"?.
Anelli Anellini (smaller)
Small ring shaped pastas used in salads and soups.
Anellini - Little Rings
Used in soups, these rings are very small at about 3/8" diameter.
Ballerine - see Campanella.
Bavette
Like Tagliatelle but somewhat narrower.
Bentagliati "Well Cut"
A flat rectangular pasta cut in short lengths. The name is a play on
Maltagliati, "badly cut", which is similarly flat but
cut into rather random shapes.
Bigoli
A venetian pasta, generally whole wheat a bit thicker than spaghetti
and with a rough surface to which sauces adhere better than to spaghetti
Boccoli
Yet another twisted pasta.
Bucatini - "Hollow Spaghetti"
A popular straight tubular pasta, .105" x 10".
Campanelle - Flowers
1-1/8"x3/4"
Cannelloni
Large tubular pasta 1" diameter x 3-3/4" long with a smooth surface
and cut straight at the ends. These are boiled until pliable, stuffed, and
baked.
Capelli d'Angelo - Angel Hair
The thinnest of all pastas, 10"x.035". It's used in broth
and with delicate sauces. When drained, tumble well with olive oil or
it will quickly stick together in tangled lumps.
Capellini
Just a bit thicker than Capelli d'Angelo
at 10"x.040" and used similarly.
Caracolito - Soup shells
Very tiny shells (1/4"x1/4") used in soups.
Careroni Rigati
7/8"x5/16"
Casarecci [cesariccia, casarecce]
Short ribbons of pasta rolled in an "S" shape along their long axis.
Similar to Strozzapreti but longer (2") rather
than twisted all in the same direction.
Cavatelli
Short pastas shaped rather like a hotdog bun. For clarity, the name
is also used for a small dumpling stuffed with ricotta cheese.
Cavatappi - Short Corkscrews
These are the same as Cellentani except half the
length and only about 1-1/2 twists.
Cellentani Corkscrews
Chiffera Rigati
1/2"x3/16"
Chitarra
Resembles spaghetti and about the same size but it's square in cross
section. Traditionally cut from rolled out dough with guitar strings.
Conchiglie - Shells, medium
Available in various sizes, the ones shown are 1-1/4"x3/4"
Conchigliette - soup shells, baby shells
Very tiny shells used in soup.
Conchiglioni - Shells, giant
Very large shells generally used for stuffing and baking.
Ciriole
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.
Creste de Gallo - Cock's Crests
An interesting shape and good sauce holder. bit a bit problematic
for cooking. The tube is a bit overcooked by time the ruffle is done enough,
so they have a unique texture. 1-1/8"x7/16".
Croxetti
A thin flat disk shaped Ligurian pasta stamped with the makers family
crest on one side and some design on the other side. Generally about
1-3/4" in diameter.
Egg Noodles, Extra Wide
Egg noodles have an attractive flavor but do not hold up well after
cooking. These are 1-3/4"x5/8"
Farfalle - Farfallini (smaller)
Butterflys, Bow Ties
Available in various sizes. Shown are small (1"x3/4") and medium
(1-1/4"x1"). Large would be about 1-1/2"x1-1/8"
Farfallini
A very tiny version of Farfalle used in soups.
Farfallone Large bow ties / butterflies
Larger than Farfalle.
Fergola Sarda
"Sardinian Couscous" (.160" diameter) is though by some to be the grand
daddy of all Italian dried pastas. Sardinia maintained trade with North
Africa for much of its history, so this form may have been brought from
there, but it is made from hard wheat where North African couscous is made
from softer wheat. Unlike other Italian pastas it is made
from coursely ground semolina rather than fine ground.
Fettuccini
A very popular pasta thicker and wider than
Linguini at 9-1/2"x3/8". Good for holding medium thick sauces.
Fidelini Fedelini
Just a little thicker than Vermicelli and used
similarly.
Filini
Tiny short strands for soup.
Fiorentine
A complex shape I've yet to identify outside Trader Joe's stores,
but it's made in Vinci, Tuscany. Similar to Torchio but
longer and considerably more complex. It's 3/4" across the widest point and
1-7/8" long.
Fiori
Similar to Ruota but the outer circumfrence is like
flower petals rather than smooth like a wheel. Shown are is the tri-color
version with spinach and tomato coloring, .625" dia x1/4" thick.
Foglie d'Autunno - Autumn Leaves
A leaf shaped pasta with up to 7 colors from natural herbs and
vegetabkes,
Foglie di Carciofo - Artichoke Leaves
1-1/2"x7/8"
Funghi Mushrooms
Similar to Torchio but formed into the shape of
a mushroom cap and stem.
Fusilli
A spirally twisted fluted pasta, usually with three flutes, resembling
the worm feed screws in equipment that moves powders. It has a shallower
twist than Rotelle or Rotini.
Fusilli Bucati Corti
A spring shaped pasta wound from a tubular strand similar to
Perciatelli. It is wound with a much tighter pitch than
Fusilli Bucati Lunghi, the full length version. The
name is from fuso, a spindle, because this pasta was once made by
wrapping around a rod or kinitting needle.
Fusilli Bucati Lunghi Fusilli col Buco
- Springs
A spring shaped pasta wound from a tubular strand similar to
Perciatelli. Fusilli Bucati Lunghi is the long 10"
version and is wound with a much looser pitch than the short
fusilli Bucati Corti.
Fusili col Buco - see fusilli Bucati
Lunghi.
Gamelli - Twins
A short length of thin pasta rolled into a tube, then folded in half
and twisted.for the full length (.275" x 1-1/4" or so).
Garganelli
Superficially these look like Penne, but the points
are on the same side. It's made by rolling a pasta square diagonally into
a tube.
Gigli - see Campanella.
Gnocchi
A pasta named for the potato dumplings of the same name due to its
similar shape. Also sometimes called "shells".
Gnocchetti
a smaller, simpler version of the Gnocchi pasta
having a similar curl but lacking the distinct lobes.
Gramigna
Small curls of pasta, curved like elbow macaroni but much longer
compared to its diameter so more curled.
Lasagne
A very wide ribbon pasta most commonly 2-1/8"x10" ruffled on both
edges, but it may be ruffled on just one edge or on neither edge and may
be considerably wider (up to 4"). It is used mainly to make a casserole
called "lasagne al forno" in Italy and in the U.S. just "lasagne". There
are also "no boil" versions which don't require pre-cooking. It appears
the Romans prepared a dish similar to lasagne but with fresh pasta rather
than dry (and no ruffles).
Lasagnette
This pasta appears in the same three forms as Lasagne
Lasagnotte
Same as Lasagnette except in lengths longer than
the standard 10".
but is much narower, but wider than Mafalda.
Linguini
One of the most popular pastas in the U.S. and Italy, it's about
10"x3/16"x.055 thick and holds sauces better than
Spaghetti.
Lumache - Snails
Resembling the shape of garden snails, these are used with chunky
pasta. See Lumaconi for a larger version.
Lumaconi - Snails, large
These are large enough to be stuffed and then baked (1"x3/4")
Macaroni
This American spelling implies "elbow macaroni", by far the most used
tubular pasta in the U.S., particularly for "macaroni and cheese"
casseroles. Size varies, the ones shown are 5/8"x3/8" and 3/16" diameter.
See also Maccheroni.
Maccheroni - Macaroni
A gneric term for any small tubular pasta. For U.S. usage see
Macaroni.
Maccheroncelli
Long tubular pasta about the diameter of Macaroni.
Mafalde
A long ribbon or short pasta with ruffled edges, same as
Mafaldine but over .5" wide.
Mafaldine
A long pasta with ruffled edges, generally about .475" wide.
Malloreddus Gnocchetti Sardi
A sardinian pasta similar to Gnocchetti but often
flavored with safron.
Maltagliati
Meaning "poorly cut", this name is used for various pasta scraps or
cuts that resemble them.
Manicotti
Large ridged tubes generally boiled soft and stuffed with ricotta cheese
and/or spinach or such and then baked. They may be cut straight or diagonally
at the ends. Diagonally cut units are about 1-1/4" diameter by 4-1/2 inches
long. Straight cut would be a bit shorter.
Margherite - Daisy
Resembles a small shell more than it does a daisy.
Margheritine
A smaller version of Margherite for use in soups.
Millerighi
Pasta tubes, lightly ridged, straight cut ends .775" x 1-3/4"
Mista
A mix of similarly sized shapes.
Mparrettai
A long pasta ribbon curled into a tube, but with a slit the full
length. You can just imagine it's capacity for holding sauce, and you
probably will have to imagine it because this one is very rare in the U.S..
You can substitute Fettuccini but that won't hold as
much sauce.
Orecchiette - Ears
Small bowl shaped pastas which may be rough in texture for sauce
adhesion.
Orzo - Rice
Short (1/4"x3/16") & Long Grain (3/8"x1/8"
Pappardelle
A wide flat ribbon pasta generally served with meaty sauces.
The pictured straight version is .525" wide by 44" long (folded over to
22"). The "nest" version is exceptionally wide at 1.125". This shape is
often made fresh.
Pastina
Tiny soup stars, just .105" across, very popular in children's soups.
Also used as a generic term for tiny soup pasta
(Pastine).
Pastine
A generic name for any tiny soup pastas.
Penne
Named for the old fashioned quill pen the point of which it resembles,
this is a tubular pasta cut on the diagonal to about .390" x 1-3/4".
Penne Rigate - Ridged Penne
One of the most useful tube shaped pastas; not too big, not too small
and the ridges hold sauces well. Illustrated is 1-1/2"x1/4"
Pennette
Very small Penne, .200" diameter by 1-1/4" long.
Pennoni
2-1/2"x1/2"
Peperini - Peppercorns
.125" diameter.
Peperino - Acini di Pepe
Very tiny cylinders (.070" x .070" (1.7mm)) used in very thin soups.
Perciatelli
A long tubular pasta thicker than Bucatini
(.115" x 10").
Pillus
A ribbon pasta similar to Linguini but very much smaller.
It is used similarly to Capelli d'Angelo (Angel Hair).
Pipe also Pipette (smaller)
Very similar to Lumache except smaller and
maybe a little straighter. One end wide open, the other squashed almost
closed.
Pizzoccheri
Flat Buckwheat noodles popular in northern Italy.
Quadrefiore
A short pasta, squarish in cross section with four or more ruffled
ridges lengthwise. More three dimensional than many pastas.
Radiatori - Radiators
A short pasta with very prominent radial ridges making it reminiscent
of an old fashioned room heater (.675" x 1").
Reginelle
Tubes similar to Penne but longer and smaller diameter.
Reginette (sometimes Reginelle)
A wide ribbon pasta with ruffled edges.
Reginette - see Riginelle.
Riccia
Very similar to Mafaldine except perhaps just
a touch wider and may be ruffled on one edge only.
Riccioli - see Campanella.
Ricciolini
A wide pasta about 2" long formed with a slight twist.
Rigatoni
1-1/2" x 1/2"
Rigatoni Giganti
2"x3/4"
Rotelle (1) - Spirals, Twists
A pasta formed into a tight spiral resembling the augers used by
post hole digging machines. It is similar to Fusilli
which generally has a shallower pitch to its twist but the names are
sometimes used interchangeably. .470 x 1-5/8".
Rotelle (2) - see Ruote.
Rotini also Rotelle (larger)
- Spirals, Twists.
A pasta formed into a tight spiral resembling the augers used by
post hole digging machines. Smaller than Rotelle.
Ruote Ruotine, Route de Carro
- Wagon Wheels
A pasta available in various sizes resembling a wagon wheel with spokes
and a hub in the center - good with chunky sauces. Warning: this is
a "brand sensitive" pasta, some brands fall apart due to stresses when
they were dried. Don't overcook.
Sagnarelli
A flat pasta about 2" long by 3/4" with a saw-tooth edge all around.
Semi di Cicoria - Chicory Seeds
A very tiny rice shaped pasta (.245" x .090") used in thin soups.
Seme di Melone - Melon Seeds
A small soup pasta for thin soups.
Spaghetti
The at 10"x.072" it's the standard" for long thin pasta in the U.S.,
but not as much used in Italy because linguini is better at gripping
sauces.
Spaghettini - Thin Spaghetti
At 10"x055" it's thinner than Spaghetti (8-3/4x1/16)
but thicker than Vermicelli.
Spiralini Spirali (larger)
Spring shaped pasta looking like a thick spaghetti wrapped spirally
around a straw. Twisted to a tighter pitch than
Fusilli (2).
Stelline - Small Stars
A soup pasta in the shape of 6 pointed stars, .280" across the
points.
Stringozzi
A long thin pasta somewhat thicker than spaghetti and with a rougher
surface. Generally sold fresh, it's an Umbrian specialty.
Strozzapretti - Priest strangler
A flat strip curled on the lengthwise axis into an "S" shape to
make it look like a rolled up towel. Similar to Casarecci
but longer at 3.5" x .325". Perhaps suggestive of an old Italian method for
handling the priestly molestation issues we're dealing with here.
Tagliatelle
A flat ribbon pasta somewhat wider than Fettuccini.
It's generally served with substantial meat sauces.
Taglierini
A flat ribbon pasta a little larger than Spaghetti.
Torchio - Torches
A pasta supposedly shaped like a torch, flaring wide at one end and
narrow at the other.
Tortelli
A stuffed pasta made by placing some stuffing in the center of a 2"
circle of fresh pasta, folding in half and sealing the edges.
Tortellini
Made by placing some stuffin in ghe center of a small circle of pasta,
rolling it closed, then bringing the points up into a circle. These are
commonly available dried with tomato, pesto and other stuffings. They
are typically 3/4" in diameter by 1/2" thick.
Tortelloni
Stuffed pasta - a larger version of Tortellini.
Available fresh or frozen but too big to dry commercially.
Trenette Trinette
A flat ribbon pasta smaller than Linguini.
Trenne also Trennette (smaller)
A hollow diagonally cut pasta similar to Penne but
with a triangular cross section rather than round.
Trennette also Trenne (larger)
A hollow diagonally cut pasta with a triangular cross section.
Troffie also Troffiette (smaller)
A strip of pasta twisted into a crude spiral. A Ligurian specialty
often served with pesto.
Troffiette also Troffie (larger)
A strip of pasta twisted into a crude spiral. A Ligurian specialty
often served with pesto.
Tubettini - Tiny Tubes
Very small very short tubular pasta used in soups, .130" diameter x
.225" long.
Umbricelli
A ribbon of pasta rolled along it's length into an "S" cross section.
Similar to Casarecci but a little shorter at 1-3/4".
Vermicelli - "Little Worms"
At 10"x.045" diameter it's thinner than Spaghettini
but thicker than Capellini.
Vermicelles Cheveaux d'Ange - Angel's Hair
A pasta style very popular in Near Eastern cuisine. It's the thickness
of Vermicelli but broken into short pieces and made up
into a tangled block.
Vermicelloni
A thicker version of Vermicelli. Not much seen in the U.S..
Zita
Pasta tubes .300" diameter by 10" long. These are used partially boiled
and then included in baked dishes. Too flimsy for fully boiled dishes.
Ziti
Pasta tubes .300" diameter by 1-1/2" to 1-3/4" long. "Ziti" is also
often used to name the full length version Zita. These
are generally used partially boiled and then included in baked dishes
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Other European
Csipetke - (Hungarian)
A pasta used in soups and stews, always made fresh.
Recipe to Make.
Tarhonia - (Hungarian)
A pasta available dried but much better made fresh, which is easy
anyway (recipe to make).
Often fried in bacon fat before adding to soups.
Near Eastern
While Arab invaders probably brought dried pasta to Europe, Near Eastern
pastas are unimaginative in shape: long cut strands and pellets of various
sizes (couscous). Near Eastern pastas are made of soft wheat so the noodles
are fragile when dried.
Asian Pastas
Asian pastas vary more in the materials from which they are
made than European pastas but for shapes they have only simple noodles,
squares and rounds - they don't have the hard winter wheat needed for
innovative shapes.
Bean Threads
Mung Bean Threads - see
Mung Bean Threads.
Rice Stick
Width varies greatly. The sample shown is about 1/16" wide.
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