List of pasta shapes
Pasta (Italian for dough ) isthe namein Italian cuisine for pasta made from (fine) durum wheat semolina , table salt and water in many sizes and shapes. Mostly they are sold dried ( pasta asciutta ), sometimes they are also made fresh ( pasta fresca ) and prepared immediately. Salt is usually not used in industrial pasta production, as this makes the dough brittle and makes it more difficult to machine process.
In Italy "Semola di grano duro" is used, which has a grind between that in Germany as "fine durum wheat semolina " (0.3-0.475 mm diameter) and durum wheat haze ("fine semolina ", 0.15-0.3 mm diameter ) known grinds. According to food law, the specification as "durum wheat semolina" is sufficient, since "semolina" and "haze" only differ in the size of their particles.
Wide pasta
The ending -elle is typical for this
- Campanelle ("little bell"), short, rolled tubular noodles
Narrow or small pasta
The ending -ette is typical for this
- Trenette , narrow ribbon noodles
Small pasta
The ending-ine / -ini is typical for this
- Abachini
- Anellini , little rings
- Barbine , noodle nests made from vermicelli
- Bavettine , small, narrow ribbon noodles
- Bucatini , thin hollow noodles
- Canalini, thin pasta with a canal shape
- Capellini , long, very thin spaghetti, angel hair
- Cavalline
- Chitarrine
- Chitarrine Caserecce , ribbon noodles, rolled up like an apple strudel
- Corallini , small, hollow soup noodles
- Ditalini , thimble, small, very short hollow noodles
- Fagottini , small filled dumplings
- Farfalline , little butterflies
- Fettuccine , slightly narrower ribbon noodles
- Filini , thin, narrow soup noodles
- Grattini , small lumps of pasta dough
- Limoncini
- Linguine , very thin ribbon noodles (flat spaghetti)
- Lumachine , soup noodles
- Maccheroncini , long hollow pasta
- Mafaldine , wavy ribbon noodles
- Marubini , filled pasta (traditional in the Cremona and Piacenza regions), similar to ravioli
- Midolline , small grain-shaped pasta
- Pennettine
- Puntine , very small soup noodles
- Ricciolini , short wide pasta with a 90-degree twist
- Rotini , spiral-shaped
Great pasta
The ending -oni is typical for this. This means large types of pasta as well as large variants of standard shapes.
- Cannelloni , thick noodle tubes for filling
- Canneroni , thick, short hollow noodles
- Conchiglioni , very large shell pasta
- Ditaloni , small, short hollow noodles
- Farfalloni , big butterflies
- Grattoni , slightly larger lumps of pasta dough
- Maccheroni , short tube pasta
- Risoni , rice grain-shaped pasta
- Rigatoni , thick, fluted tubes
- Spaghettoni , thick spaghetti
- Tortelloni , large, filled dumplings
- Tortiglioni , ribbed and twisted hollow noodles
- Zitoni , large, narrow tubes
Others
- Agnolotti , square (origin), partly semicircular, filled pasta
- Anelli , rings
- Aschak , noodle pockets with leek filling
- Bigoli , thick spaghetti made from whole wheat flour , often with duck eggs in the batter
- Calamarata , ring-shaped hollow noodles
- Calamari, short, ring-shaped hollow noodles
- Candele, thick, very long hollow noodles
- Cantarelli ,
- Capelli d'angelo , noodle nests made from vermicelli
- Cappelletti , (filled) hats
- Capunti , oval noodle, "pea shell"
- Casarecce , rolled pasta
- Casoncelli , filled and frozen pasta, like a squeezed tortellini
- Castellane , twisted fluted pasta
- Cataneselle , slightly curved tubes
- Cavatappi , corkscrew
- Cavatelli , shell- shaped pasta
- Cavaturi ,
- Celentani , curls
- Chifferi , croissant
- Cicatelli , elongated, misshapen pasta with a longitudinal incision
- Ciocia della Badessa , large clams
- Cocci di Sicilia ,
- Conchiglie , clam noodles
- Corzetti ,
- Cotelli , corkscrew
- Cravattini , butterflies
- Creste di Gallo , rooster combs
- Ditali , little hat
- Real , huge spiral noodles
- Elicoidali , slightly fluted hollow noodles
- Farfalle , butterflies
- Farfalle Tonde , side round Farfalle
- Farfalle Tricolori , three-colored butterflies
- Fettucelle , narrow ribbon noodles
- Fiocchi Rigati , like Farfalle, but without spikes
- Fiori, flower-shaped
- Fisarmoniche , twisted pasta with waves
- Fregnacce
- Fregula , a type of durum wheat semolina that is common in Sardinia and has a small spherical shape
- Fricelli , pasta made from small rolled slices of dough
- Fusilli , spiral-shaped
- Fusilli Bucati , somewhat narrower spirals
- Fusilli Bucati Corti ,
- Fusilli Lunghi , long spiral noodles
- Fusilli Lunghi Bucati , twisted noodles
- Fusilli Napoletani , twisted hollow noodle
- Fusilli spiral , spiral pasta
- Fuži , pasta specialty from Istria, dough square shaped from the corners into a roll
- Forked spaghetti , short, hollow noodles
- Garganelli , short, rolled tube pasta
- Gemelli, two noodles twisted and twirled together
- Gigli , calyx-shaped
- Girandole, small rolled pasta
- Gnocchi , Nockerl - small, noodle-like dumplings made from potato dough and flour
- Gnocchetti Sardi , narrow "ears" made from durum wheat semolina
- Gobbetti , small, heavily twisted noodles
- Gramigna , very short, thin hollow noodles
- Lancette , small, narrow butterfly noodle
- Lasagna Doppia Riccia , like Reginette, but very wide, for lasagna
- Lasagne , pasta sheets (also available in spinach green)
- Lasagnette , ribbon noodles
- Lasagnette Caserecce , ribbon noodles, rolled up like an apple strudel
- Lumache , snail pasta
- Lumaconi , giant snail noodles
- Malloreddus , Sardinian durum wheat semolina noodles in the form of small snails
- Maltagliati, roughly cut into a triangle; literally: badly cut pasta
- Maniche ,
- Mezzalune , crescent-shaped
- Mezze Maniche , like rigatoni , only shorter
- Mezze Maniche Rigate , like Rigatoni, only shorter
- Mezze Penne Rigate , like penne, only shorter
- Mezzelune , crescent-shaped pasta (also filled)
- Mezzi Paccheri , short, large hollow noodles
- Mezzi Rigatoni , short, thick, fluted tubes
- Ondine , lasagne sheets corrugated
- Orecchiette , ear
- Paccheri , large hollow noodles
- Pacchero ,
- Paglia e Fieno , literally: straw and hay - yellow and green ribbon pasta
- Paglia e Fieno Caserecce , yellow and green ribbon pasta, rolled up in the shape of an apple strudel
- Pappardelle , wide ribbon noodles
- Panzotti , moon-shaped filled pasta
- Penne , diagonally cut tubes, the name comes from the Italian penna (pen), which was used in the past for writing, for which the quill had to be cut diagonally.
- Penne a candela ,
- Penne Doppia Rigatura , penne fluted inside and out
- Penne Lisce , smooth penne
- Penne Mezzi Ziti Corte , thin, short, smooth penne
- Penne Rigate , fluted penne
- Penne Ziti Corte Rigate , thin, short, fluted penne
- Pennette , small penne with a short cooking time
- Pennoni Lisci , larger version of the Penne Lisce
- Pennoni Rigati , larger version of the Penne Rigate
- Perciatellini , smaller, thinner variant of the bucatini
- Pici , handmade spaghetti from Tuscany, for example with duck or wild boar ragout
- Pipe , larger maccheroni variant
- Pipe Rigate , strongly curved, corrugated tubes
- Pipette Rigate , strongly curved, small corrugated tubes
- Pireneri ,
- Pizzoccheri , buckwheat noodles
- Quadrefiore , squares with fluted edges
- Quadretti , square soup noodles
- Radiatori , short, ribbed, open hollow noodles (not twisted and not bent)
- Ravioli , rectangular, filled pasta pockets
- Reginette , ribbon pasta curled on the edge
- Riccioli , rolled pasta
- Ricciutelle , like Reginette, only cut very short
- Ricciutelli , small twisted soup noodles
- Risi , small, rice-grain-shaped noodles
- Rotelle , wheels
- Ruote , wheels
- Saccottini , small filled pouches
- Sedani , slightly curved, thick tubes
- Sedanini , slightly curved, thin tubes
- Sigarette ,
- Sorprese , twisted soup noodles
- Sospetti ,
- Spaccatelle , short, curved pasta
- Spaghetti , long to extra long pasta
- Spaghetti alla Chitarra , square spaghetti
- Spaghetti Rigati , fluted spaghetti
- Spaghetti Tagliati ,
- Spaghettini , very thin spaghetti
- Spighe , shaped like an ear of corn
- Spiralini , spiral-shaped
- Place , stars
- Stelline , asterisk
- Stringoli , short pasta rolls
- Stringozzi , also known as Strangozzi in Italy, handmade spaghetti from Umbria / Marche
- Strozzapreti , literally translated "priest strangler ", short curved pasta
- Succhietto ,
- Tagliatelle , ribbon pasta
- Taglierini , thin ribbon pasta
- Tagliolini , very thin ribbon pasta
- Tempesta, soup noodles
- Tempestine , very small round soup noodles
- Tofe , giant snail noodles
- Tofettine ,
- Tonnarelli ,
- Torchio ,
- Torchietti , rolled pasta
- Tortellini , ring-shaped pasta pockets
- Treccine , small curved soup noodles
- Trenette , narrow ribbon noodles (synonym: linguine)
- Troccoli, original form of spaghetti (slightly shorter)
- Trofie or Trofiette , thin twisted noodles
- Triangoli , triangle-shaped, filled pasta
- Tripolini , long, wide, wavy pasta
- Tubetti , (also Ditalini) smaller Ditali
- Vermicelli, medium-thick spaghetti, vermicelli
- Vermicellini , thinner vermicelli
- Ziti , long, narrow tubes
Individual evidence
- ↑ goccus.com: Paste Fresca - a basic course
- ↑ [1]
- ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “Pasta Shapes” .
- ↑ sz-magazin.sueddeutsche.de: Panzotti with nettles