ACKNOWLEDGEMENT

I also I extend my sincere thanks to Mr. Chetan Mehta, head of the

Department of Hotel Management, AP Goyal shimla university , for

instilling us with a purpose and preserve in the pursuance of excellence.

I would like to take this opportunity to acknowledge the support and

guidance extended by executive chef  Rajesh Roy. All the senior CDP’s
& Chefs. Sou Chef Sunny, superviseer chef Amit and  all the staff
members of The Oberoi Cecil, Shimla.

And lastly, I thank to my parents, my friends, colleagues and all my

lecturers who have given me the strength and patience to help me
contribute this project in time.
 Pasta

Pasta is an Italian type of food typically made from

an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets
or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as
beans or lentils, are sometimes used in place of wheat flour to yield a different taste
and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.

Pastas are divided into two broad categories: dried (pasta secca) and fresh (pasta
fresca). Most dried pasta is produced commercially via an extrusion process, although
it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes
with the aid of simple machines.Fresh pastas available in grocery stores are produced
commercially by large-scale machines.
 Both dried and fresh pastas
come in a number of shapes and
varieties, with 310 specific
forms known by over 1300
documented names. In Italy, the
names of specific pasta shapes
or types often vary by locale.
For example, the pasta
form cavatelli is known by 28
different names depending upon
the town and region. Common
forms of pasta include long and short shapes, tubes, flat shapes or sheets,
miniature shapes for soup, those meant to be filled or stuffed, and specialty or
decorative shapes.

As a category in Italian cuisine, both fresh and dried pastas are classically used in one
of three kinds of prepared dishes: as pasta asciutta (or pastasciutta), cooked pasta is
plated and served with a complementary side sauce or condiment; a second
classification of pasta dishes is pasta in brodo, in which the pasta is part of a soup-
type dish. A third category is pasta al forno, in which the pasta is incorporated into a
dish that is subsequently baked in the oven.Pasta dishes are generally simple, but
individual dishes vary in preparation. Some pasta dishes are served as a small first
course or for light lunches, such as pasta salads. Other dishes may be portioned larger
and used for dinner. Pasta sauces similarly may vary in taste, color and texture.

In terms of nutrition, cooked plain pasta is 31% carbohydrates (mostly starch), 6%

protein, and low in fat, with moderate amounts of manganese, but pasta generally has
low micronutrient content. Pasta may be enriched or fortified, or made from whole
grains.

1. History

2. In the 1st century AD writings of Horace, lagana (singular: laganum) were fine

sheets of fried dough and were an everyday foodstuff.Writing in the 2nd
century Athenaeus of Naucratis provides a recipe for lagana which he
attributes to the 1st century Chrysippus of Tyana: sheets of dough made of
wheat flour and the juice of crushed lettuce, then flavoured with spices and
deep-fried in oil.An early 5th century cookbook describes a dish
called lagana that consisted of layers of dough with meat stuffing, an ancestor
of modern-day lasagna.However, the method of cooking these sheets of dough
does not correspond to our modern definition of either a fresh or dry pasta
product, which only had similar basic ingredients and perhaps the shape.The
 first concrete information concerning pasta products in Italy dates from the
13th or 14th century.
3. Historians have noted several lexical milestones relevant to pasta, none of
which changes these basic characteristics. For example, the works of the 2nd
century AD Greek physician Galen mention itrion, homogeneous compounds
made of flour and water.The Jerusalem Talmud records that itrium, a kind of
boiled dough,was common in Palestine from the 3rd to 5th centuries AD.A
dictionary compiled by the 9th century Arab physician and lexicographer Isho
bar Ali defines itriyya, the Arabic cognate, as string-like shapes made
of semolina and dried before cooking. The geographical text of Muhammad al-
Idrisi, compiled for the Norman King of Sicily Roger II in 1154
mentions itriyya manufactured and exported from Norman Sicily:

West of Termini there is a delightful settlement called Trabia.Its ever-flowing streams

propel a number of mills. Here there are huge buildings in the countryside where they
make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim
and Christian countries. Very many shiploads are sent.

One form of itriyya with a long history is laganum (plural lagana), which in Latin

refers to a thin sheet of dough,and gives rise to Italian lasagna.

In North Africa, a food similar to pasta, known as couscous, has been eaten for
centuries. However, it lacks the distinguishing malleable nature of pasta, couscous
being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy
because of high labor costs; durum wheat semolina had to be kneaded for a long
time.There is a legend of Marco Polo importing pasta from China  which originated
with the Macaroni Journal, published by an association of food industries with the
goal of promoting pasta in the United States. However, this is a common
misconception.Rustichello da Pisa writes in his Travels that Marco Polo described a
food similar to "lagana". Jeffrey Steingarten asserts that Arabs introduced pasta in
the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have
been found in ancient Greece and that Jane Grigson believed the Marco Polo story to
have originated in the 1920s or 30s in an advertisement for a Canadian spaghetti
company.
Food historians estimate that the dish probably took hold in Italy as a result of
extensive Mediterranean trading in the Middle Ages. From the 13th century,
references to pasta dishes—macaroni, ravioli, gnocchi, vermicelli—crop up with
increasing frequency across the Italian peninsula.In the 14th-century writer
Boccaccio’s collection of earthy tales, The Decameron, he recounts a mouthwatering
fantasy concerning a mountain of Parmesan cheese down which pasta chefs roll
macaroni and ravioli to gluttons waiting below.
In the 14th and 15th centuries, dried pasta became popular for its easy storage. This
allowed people to store pasta on ships when exploring the New World. A century
later, pasta was present around the globe during the voyages of discovery.
Although tomatoes were introduced to Italy in the 16th century and incorporated in
Italian cuisine in the 17th century, description of the first Italian tomato sauces dates
from the late 18th century: the first written record of pasta with tomato sauce can be
found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco
Leonardi.Before tomato sauce was introduced, pasta was eaten dry with the fingers;
the liquid sauce demanded the use of a fork.

➢History of manufacturing
At the beginning of the 17th century, Naples had rudimentary machines for producing
pasta, later establishing the kneading machine and press, making pasta manufacturing
cost-effective.In 1740, a license for the first pasta factory was issued
in Venice.During the 1800s, water mills and stone grinders were used to separate
semolina from the bran, initiating expansion of the pasta market.In 1859, Joseph
Topits (1824−1876) founded the first pasta factory of Hungary in the city of Pest,
which worked with steam machines; it was one of the first pasta factories of Central
Europe.By 1867, Buitoni Company in Sansepolcro, Tuscany became an established
pasta manufacturer.During the early 1900s, artificial drying and extrusion processes
enabled greater variety of pasta preparation and larger volumes for export, beginning
a period called "The Industry of Pasta".In 1884, the Zátka Brothers's plant in Boršov
nad Vltavou was founded and this was the first pasta factory in Bohemia.

➢Evolution
Using tomato sauce to give pasta its flavour was revolutionary, since it was
originally eaten plain. The consumption of pasta has changed over time; while
once a small, simple item, it is now often eaten in much larger portions and as
part of complex, sophisticated dishes. Factors such as low prices and ease of
cooking contribute to the growing popularity of this staple item.

➢Ingredients
Since at least the time of Cato's De Agri Cultura, basic pasta dough has been made
mostly of wheat flour or semolina,with durum wheat used predominantly in the South of
Italy and soft wheat in the North. Regionally other grains have been used, including
those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea
flours.
To address needs of people affected by gluten-related disorders (such as coeliac
disease, non-celiac gluten sensitivity and wheat allergy sufferers),some recipes use
rice or maize for making pasta. Grain flours may also be supplemented with
cooked potatoes.
Other additions to the basic flour-liquid mixture may include vegetable purees such
as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While
pastas are, most typically, made from unleavened doughs, the use of yeast-raised
doughs are also known for at least nine different pasta forms.
Additives in dried, commercially sold pasta include vitamins and minerals that are
lost from the durum wheat endosperm during milling. They are added back to the
semolina flour once it is ground. Micronutrients added may include niacin (vitamin
B3), riboflavin (vitamin B2), folate, thiamine (vitamin B1), and ferrous iron.

➢ Varieties
Fresh
Fresh pasta is usually locally made with fresh ingredients unless it is destined to be
shipped, in which case consideration is given to the spoilage rates of the desired
ingredients such as eggs or herbs. Furthermore, fresh pasta is usually made with a
mixture of eggs and all-purpose flour or “00” low-gluten flour. Since it contains eggs,
it is more tender compared to dried pasta and only takes about half the time to
cook.Delicate sauces are preferred for fresh pasta in order to let the pasta take front
stage.
Fresh pastas do not expand in size after cooking; therefore, 0.7 kg (1.5 lb) of pasta are
needed to serve four people generously.Fresh egg pasta is generally cut into strands
of various widths and thicknesses depending on which pasta is to be made (e.g.
fettuccine, pappardelle, and lasagne). It is best served with meat, cheese, or
vegetables to create ravioli, tortellini, and cannelloni. Fresh egg pasta is well known
in the Piedmont region and Emilia Romagna region in North Italy. In this area, dough
is only made out of egg yolk and flour resulting in a very refined flavour and texture.
This pasta is often served simply with butter sauce and thinly sliced truffles that are
native to this region. In other areas, such as Apulia, fresh pasta can be made without
eggs. The only ingredients needed to make the pasta dough are semolina flour and
water, which is often shaped into orecchiette or cavatelli. Fresh pasta for cavatelli is
also popular in other places including Sicily. However, the dough is prepared
differently: it is made of flour and ricotta cheese instead.
Dried
Dried pasta can also be defined as factory-made pasta because it is usually produced
in large amounts that require large machines with superior processing capabilities to
manufacture.Dried pasta is mainly shipped over to farther locations and has a longer
shelf life. The ingredients required to make dried pasta include semolina flour and
water. Eggs can be added for flavour and richness, but are not needed to make dried
pasta. In contrast to fresh pasta, dried pasta needs to be dried at a low temperature for
several days to evaporate all the moisture allowing it to be stored for a longer period.
Dried pastas are best served in hearty dishes like ragu sauces, soups, and
casseroles.Once it is cooked, the dried pasta will usually grow to twice its original
size. Therefore, approximately 0.5 kg (1 lb) of dried pasta serves up to four people.
 ➢ CLASSIFICATION OF THE PASTA
The various pasta products are divided into several categories, which may be dry,
fresh, special and dietary.
Dried pasta is prepared by the above-mentioned method. The main feature is the
cooking resistance: after cooking it for 15 minutes in distilled water and salt, it does
not go mushy, fall apart or make the water murky. Italian law requires the exclusive
use of durum wheat, while the EU also allows the use of soft wheat. The import of
soft wheat pasta or mixed pasta is permitted, but it has to be reported on the label.
Fresh pasta doesn't owe its name to a more recent production date but to the fact that
it contains up to 30% of moisture. It can be made from soft wheat and it may include
preservatives, antioxidants and emulsifiers.
Special pasta has to be produced with durum wheat but other ingredients may be
mixed into the dough or added as a filling, but they also need to be shown on the
labeling. Sorbic acid as a preservative may be added to the fillings.
Dry egg pasta also has to be produced with durum wheat, while fresh egg pasta may
also contain soft wheat. The egg content must be at least 200 g/kg.
Dietary pasta includes a vast range of products. Among the most common ones are :

➢Gluten-free pasta, suitable for those suffering from celiac

disease;

➢Protein pasta, enriched with gluten and various proteins;

➢Whole-wheat past, enriched with vegetable fiber (bran, etc.). It

has fewer calories and more fiber but it also has an inferior
cooking resistance and can have an unpleasant taste and a
"grainy" texture.

Dried pasta made with grains other than durum wheat (e.g.spelled, kamut, rye, etc.)
cannot be called "pasta"; these products are in fact classified under "special
preparation made from ... " , or simply with the name of the type of pasta (spaghetti,
fusilli, etc.).
➢List of pasta
For list of dishes prepared using pasta, see List of pasta dishes.

There are many different varieties of pasta.They are usually sorted by size, being long
(pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina),
stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the
variety of shapes and regional variants, "one man's gnocchetto can be
another's strascinato"

Some pasta varieties are uniquely regional and not widely known; many types have
different names based on region or language. For example, the cut rotelle is also
called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks
often invent new shapes of pasta, or may rename pre-existing shapes for marketing
reasons.
Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or
the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -
one, meaning "large". Other suffixes like -otti ("largish") and -acci ("rough", "badly
made") may also occur. In Italian, all pasta type names are plural.
Each pasta has its own unique purpose. For example, penne and fusilli can hold more
sauces than spaghetti due to their hollow shapes. Additionally, the choice of pasta can
be used to complement the consistency of sauces used in the cooking process. These
choices, however, are mostly due to tradition and habits.

• Long- and medium-length pasta

 Short-cut pasta

 Stretched pasta

 Soup pasta

 Pasta with filling

 Gnocchi and gnocchetti

 Long- and medium-length pasta

Jump to Long- and medium-length pasta - Medium length tubes with ridges, cut

diagonally at both ends. They can be either lisce (smooth) or rigate (grooved).
Mostaccioli is also sometimes used for Barilla products, pennette have a
shorter length and pennoni are wider and thicker

 Short-cut pasta
Jump to Short-cut pasta - There are many different varieties of pasta. They are
usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena),
cooked in broth (pastina), stretched (strascinati) or in dumpling-like form
(gnocchi/gnocchetti). ... In Italian, all pasta type names are plural

 Stretched pasta
Jump to Stretched pasta - Elongated screw. filleda, filateddhi, filatelli, fusilli
avellinesi, maccaruni aru ferru,
 Soup pasta

Soup pasta consists of pasta shapes that range in size from small to very tiny. The
larger of the soup pastas are used in thicker based soups and the tiny and
smaller pasta shapes are used in light or broth based soups. Some of the soup
pastas are also used in some pasta salads. Soup Pasta. Pasta.

 Pasta with filling

Stuff pasta are a type of pasta comprising a filling enveloped in thin pasta dough.
Usually served in broth or with a sauce, they originated as a traditional food in Italian
cuisine.

 Gnocchi and gnocchetti

Gnocchi & Gnocchetti. Gnocchi are small dumplings, traditionally made from
potatoes and durum wheat semolina. We do not only have the classic Gnocchi in our
range, but offer various varieties of Gnocchi and Gnocchetti, the smaller version
of Gnocchi.

Long- and medium-length pasta

Long pasta may be made by extrusion or rolling and cutting.
Image Type Description Translation Synon
Barbi Thin strands, often
Little beards Barbi
ne coiled into nests
Bave
Bavet Narrower version of bavet
Bibs
te tagliatelle lasag
(in Si
Thick, softer, spaghetti-
From bigolaro,
like pasta. Made with
Bigol the pasta press
whole wheat rather than Fusar
i used to make
durum. Sometimes made
bigoli
with duck egg.
Bocc
percia
Hollow
ni,
straws[4] Transla
forati
ted
fideli
Thick spaghetti-like from Italian: buc
Bucat bucat
pasta with a hole running o, meaning
ini fide
through the center "hole",
bucat
and Italian: bucat
agoni
o, meaning
bucat
"pierced".
spillo
bucat
Busia Type of long macaroni. From busa, mean Subio
te (or Often coiled around a ing "reed". fusari
busia twig of local weed. macc
ti) ni
bobbe
busa,
ciuffo
(Abru
, gnoc
Image Type Description Translation Synon
del fe
Ange
Hair,C
li
d'ang
cabel
de an
capel
e, fid
fedeli
Very thin spaghetti, often cappe
Capel coiled into nests. Capelli Thin hair, little sopra
lini d'angelo are slightly hair ellini
thinner. capel
fini,
basse
taglio
nido,
barbi
nido,
ramic
vrimi
[9][13
Fedel Little faithful
Very thin spaghetti[
ini ones
Possibly from the
Similar to a thin iron square
Ferra
twisted buccato with a used to create the Cann
zuoli
cleft running on the side clef[citation
needed]
Image Type Description Translation Synon
Ribbon of pasta
Lasag
approximately 6.5 Little
Fettu , fettu
millimeters wide. Larger ribbons:rom affet
ccine ramic
and thicker than tare, "to slice".
sagne
tagliatelle
filled
teddh
telli,
fusill
Fileja Elongated screw. avelli
macc
aru fe
ricci
donna
Bave
bavet
Ling
Flattened spaghetti Little tongues fini,
uine
radich
lingu
Laga Lasag
Wide pasta
ne , Bard
Lasa Square or rectangle Possibly from barde
gna sheets of pasta that Latin lasanum or lasag
sometimes have fluted Greek lasonon, " (Vene
edges (lasagne ricce). Cooking pot",[or capel
The square of pasta the Greco- (Ligu
is lasagna while the dish Roman laganum, sagne
is lasagne a flat piece of (Sale
bread. lagan
(Apu
he flu
versio
Image Type Description Translation Synon
can a
be do
feston
sciab
sciab
Lasa
Narrower version
gnett Little lasagna
of Lasagna
e
Lasa
Longer version
gnott Bigger lasagna
of Lasagna
e
Macc
heron
Very thick, long, hand- The miller’s
i alla
pulled pasta. wife’s pasta
molin
ara
Macc
heron
cini Thin strands of egg-
di based pasta. Similar to
Cam Capelli d'angelo.
pofil
one
Mafa Long rectangular ribbons Named in honor Regin
lde with ruffled sides. of Princess frese,
Mafalda of taglia
Savoy nerva
gnori
trinet
riccia
sfresa
nastri
Image Type Description Translation Synon
nastri
Similar to perciatelli, but
Matri
folded over rather than
ciani
hollowed out
Pappa
,papa
Papp From Tuscan pap
Thick flat ribbons of (Vene
ardell parsi, "to pig
egg-based dough paspa
e out".
e
(Marc
Macc
ncelli
Macc
Perci "Virtually identical to From perciare,
nicini
atelli bucatini" "to hollow"
Mezz
i, Lon
Maca
Lung
(Mon
no); p
Very thick, irregular and From appiciare, (Mon
Pici
long, hand-rolled pasta. "to stick". ciano
umbr
riole
(Umb
Lisan
s, a
variat
Very thin ribbons cooked
Pillus large
in beef broth
in
lasag
like l
Image Type Description Translation Synon
literally the
Rusti feminine plural
Serrated ribbons
che of rustico,
meaning 'rustic'
Sagn
e
Long tube formed of
'ncan Caned lasagne
twisted ribbon
nulat
e
Scial
atelli 
or Short, flat ribbons
sciala
tielli
"Little
strings".Spaghetti 
A long, thin, cylindrical Fide/
is the plural form
pasta of Italian origin, fideli
of
made ristor
the Italian word s
Spag of semolina or flour and  verm
paghetto, which
hetti water.[36] Spaghettini ni,
is a diminutive
and spaghettoni are filate
of spago,
slightly thinner or verm
meaning "thin
thicker, respectively. ni gig
string" or
"twine".
Spag Square spaghetti,[made Named after the Tonn
hetti of egg and flour guitar-like device macc
alla used to cut the ni all
chitar pasta,[which has chitar
ra a wooden frame
strung with metal
wires, sheets of
Image Type Description Translation Synon
pasta are pressed
down onto the
device, and then
the wires are
"strummed" so
the slivers of
pasta fall
through.
Spag
A slightly thinner Thin
hettin Thin spaghetti
version of spaghetti spagh
i
Spag
A slightly thicker Spagh
hetto
version of spaghetti spess
ni
Strin Shoestring-like,
Similar to shoelaces
gozzi shoelaces
Extremely rare pasta,
Su made of 256 equal
The threads (or
Filin strands of thinly pulled
wool) of God
deu and folded dough and
laid in the sun to dry.
Tagli Ribbons of egg-based From the Tagli
atelle pasta.Generally narrower Italian tagliare, regin
than fettuccine. meaning "to cut" fresin
nastri
fettuc
, fettu
roma
fiadi,
taglio
taglia
smalz
Image Type Description Translation Synon
(Tren
;
lesag
(Vene
barde
(Lom
a);
fettuc
(Lazi
pincin
(Colo
taggh
(Sicil
tadda
(Sard
Tagli
taglia
From the
Tagli Thinner version (Tusc
Italian tagliare,
erini of tagliatelle tajari
meaning "to cut".
(Pied
)
Thin ribbon ridged on
Trene
one side. Slightly thicker
tte
than linguine.
Tripo Thick ribbon ridged on
Signo
line one side
A traditional pasta round
Verm Very
that is thinner than Little worms
icelli spagh
spaghetti.
Ziti Long, narrow hose-like Bride and Bocc
tubes arger than mezzani bridegroom , ziton
(also called mezzi ziti) (ziti is plural) in zituan
Image Type Description Translation Synon
or bucatini that are
traditionally broken
before being put to
cook.The addition of the
cande
word rigati (e.g. ziti
Sicilian dialect. ziti
rigati) denotes lines or
cande
ridges on the pasta's
surface. Ziti
candelati are
longer, zitoni a bit larger.
Short-cut pasta
Short cut pasta (''pasta corta'') are mostly made by extrusion.
Image Type Description Translation Syno
Anel
Short tubular, or
anell
annular-shaped, pasta
anell
Anelli sometimes with ridges Small rings
anell
on the inside or
d'Afr
outside.
rings
Short, thick twisted
Boccoli
shape.

Calamarat
Wide ring shaped pasta Squid-like Calam
a
Flattened bell-shaped Bellflower,gigli are
Campanel pasta with a frilly edge lilies,torchio is a Gigli
le or on one end. Torchio are press (usually for etti, c
torchio identical, with a olive or grapes, but bue[9
smooth edge. also pasta).
Image Type Description Translation Syno

Cappelli Extruded pasta that

Chef hats Chef
da chef looks like a chef's hat

Short lengths extruded From casereccio, "h Casa

Casarecce
into a S shape. omemade". Cesa
Translated as "castle
dweller", for the
Shell pasta coiled into a shape of the pasta
Castellane
conical shape loosely resembles
that of a long,
flowing robe.
Celle
Corkscrew-shaped amor
Cavatappi Corkscrews
macaroni. tortig
fusill
Cavatelli Short, solid lengths. From the Corte
Exist in three size, verb cavare, nocc
usually measured in "hollow". mana
fingers (one, two or orecc
three) prete
strasc
truoc
capu
cingu
minu
rasca
zinne
(Basi
canta
cavat
cecat
Image Type Description Translation Syno
li, ce
mign
strasc
taggh
(Apu
mpan
pinci
(Mar
cavat
'ncate
cazza
ciufe
(Mol
cavas
cavat
gnuc
gnoc
(Sici
zicar
(Apu
Pictu
capu
varie
cavat
Apul
Short and wide
macaroni. Can be From the Austrian
Chifferi Gom
smooth (lisce) or cookies Kipferl.
furrowed (rigati).
Cicionedd Hand-rolled, shell-
os shaped pasta that are
smaller than
Image Type Description Translation Syno
malloreddus.
Arse
abiss
cocci
conc
tofett
Seashell shaped,
Conchigli nesin
usually furrowed Shells
e marg
(rigate)
cines
mezz
marg
rigate
capp
Creste di Short, curved, and
Cock's comb Grui[
galli ruffled
Fagioloni Short narrow tube Large beans
fioch
fiocc
farfa
geno
Bow tie or butterfly
Farfalle Butterflies ichet
shaped
(Mod
nocc
(Apu
ruzzo
Fazz
Thin rectangles or seta,
Fazzoletti Handkerchief
squares of pasta di sea
diale
Image Type Description Translation Syno

Festoni Thick ruffled helices Swag

Fiorentine Grooved cut tubes Florentine

Fiori Shaped like a flower Flowers

The Elich
Long, thick, corkscrew- word fusilli presuma giran
Fusilli shaped pasta that may bly comes from rotin
be solid or hollow. Italian: fuso, tortig
meaning "spindle". spira
A hollow version of
Busia
Fusilli. Note: different
macc
shapes can be attached
Fusilli casa,
to this name. Can be Holed spindles
bucati filati
long, short or twined
pirtu
(lunghi, corti or
col b
gemellati).
Macc
Egg pasta in a square From garganel, petin
Garganelli
shape rolled into a tube "oesophagus" (Mar
fisch
A single S-shaped The name derives
Gemelli strand of pasta twisted from
in a loose spiral. the Italian for twins.
Image Type Description Translation Syno

Lobed shells. Not to be

confused
Gnocchi Possibly "knots"
with gnocchi dumpling
s.
Elbow maccheroni, From gomito,
Gomiti Chiff
furrowed. "elbow".
Peppercorn-like shaped
pasta, which is "a little
bigger than a
coriander" used in a
Kusksu traditional Maltese sou
p which bears its name.
The kusksu pasta is
"not to be confused
with couscous".

Lanterne Curved ridges Lanterns

Strands of pasta rolled

twice around three
Lorighitta
fingers to form a ring, Small rings
s
and then twisted to
look like a rope.
Maca
Tubes, either bent or From Greek for foo utsid
Macaroni
straight d made from barley macc
79]
Hollow tube-shaped
Macchero pasta that is slightly
Small maccheroni
ncelli smaller than a pencil in
thickness
Image Type Description Translation Syno
Short ribbons with Mafa
Mafaldine Little mafalde
ruffled sides Biric
Stren
malm
blecs
pizzo
(Valt
strac
zzam
(Man
gasse
Irregular shapes of flat (Ligu
Maltagliat pasta formed from begn
Badly cut
i scraps of pasta azzab
production. (Emi
Rom
stren
(Mar
sagne
(Lati
pizze
(Apu
di sal
(Pied
Hand-rolled, shell-
Gnoc
shaped pasta In Campidanese
sardi
with saffron. A dialect a malloreddu 
Malloredd maca
machine-extruded is a
us crava
version also exists, male cow (plur. mall
macc
which typically omits oreddus)
orgiu
the use of saffron.
Image Type Description Translation Syno
Designed by Philippe
Starck in 1987 for
French pasta maker A reference
Mandala
Panzani, intended to to mandalas.
compensate for
overcooking.
Designed by Giorgetto
Giugiaro in 1983 – like
a rolling ocean wave in
Marille cross-section with From mare, "sea"
internal rugosities, but
unsuccessful and no
longer produced.
Perci
Mezz
Mezzani Short curved tube Half-size ones Regi
Scalo
Napo
Mezze About half the length
Half-sleeves
maniche of rigatoni
Mezze
Short version of penne Half-pens
penne
Mezzi
bombardo Wide short tubes Half-bombards
ni

Nuvole Short coiled pasta Clouds

Paccheri Large tube pasta often from Mani

topped with sauce or Napolitan paccharia, frate,
stuffed with "Slaps" with a rigate
Image Type Description Translation Syno
depreciative -ero to
rigato
indicate something
bomb
ingredients.May common.The name
tufol
collapse under own has been ascribed to
Mocc
weight when cooking. a slapping sound
in M
they may make
Umb
when eaten.
Made from bread
crumbs, eggs,
grated Parmesan
Passatelli cheese, lemon,
and nutmeg, and
cooked in
chicken broth.
Sheet pasta that is
Pasta al
similar in shape to a Log-type pasta
ceppo
cinnamon stick
Penn
Medium length tubes penn
with ridges, cut mezz
diagonally at both ends. mezz
They can be penn
either lisce (smooth) penn
or rigate (grooved). Mo Pens (after a quill penn
Penne
staccioli is also pen) or feathers. [9] m
sometimes used penn
for Barilla products, pe cand
nnette have a shorter di
length and pennoni are natal
wider and thicker. penn
ziti/z
Image Type Description Translation Syno

Penne Curled penne variant,

Curly penne.
ricce usually grooved.

Picchiarel Slightly longer than

li cavatelli.
Very similar to
Pipe Lumaconi but smaller
Grooved pipes.
rigate has lines running the
length of it
A type of
short tagliatelle, a flat
ribbon pasta, made Fuga
Pizzocche From pinzochero,
with buckwheat flour: pizzo
ri "bigot".
the lack Tei[9
of gluten makes them
hard to manipulate.
From quadro, "squar
Quadrefio Square with rippled
e"
re edges
and fiore, "flower"
Shaped like radiators,
they were created
between
the First and Second
World Wars.They are
Radiatori often used in similar Radiator Marz
dishes
as rotelle or fusilli beca
use their shape works
well with thicker
sauces.
Image Type Description Translation Syno

Hollow cut with

Riccioli Curls.
cylindrical ridges.

Short wide pasta with a

Ricciolini Little curls
90-degree twist

Ricciutell
Short spiralled pasta Little curls
e

Rigatonci Smaller version of

Small lined ones
ni rigatoni
Bom
Medium-Large tube
cann
with square-cut ends,
rigati
sometimes slightly From rigare, "to
cann
Rigatoni curved. Always line, furrow,
rigati
grooved, and straight or groove".
roma
bent depending on
tuffo
extrusion method.
rigati
Rhombus-shaped
Rombi
ribbons
Bicic
ruoti
Wagon wheel-shaped rotell
Rotelle Little wheels.
pasta ruote
rotin
[102]
Sagnette Short thick ribbons
from Abruzzo and Moli
se. Also
called sagne or taglioli
Image Type Description Translation Syno
ni.
Rectangular ribbons
Sagnarelli
with fluted edges
Seda
corne
Slightly larger than
diavo
maccheroni with a
From sedano, diavo
Sedani similar slight bend. Can
"celery" follet
be smooth (lisce) or
zann
furrowed (rigati).
d'elef
smoo
Spirali Spiraled tubes Spirals
Spiralini
(Scharfali Tightly coiled spirali Little spirals
ni)
Strips of pasta ripped From strappare, "to
Strapponi
from a sheet. rip off"
Strozzapr Rolled across their Priest-chokers or Stran
eti width. Similar to priest-stranglers gnoc
Sicilian casarecce. prete
frigu
picci
stroz
(Mar
cecam
(Lazi
macc
molin
(Abr
stran
te (N
stran
Image Type Description Translation Syno
i (Ca
affog
(Sici

Testaroli

Larger tubes than

rigatoni, the grooves From Latin torquere
Tortiglioni Elico
are also deeper and , "to twist"
spiral around the pasta.
From treccia,
Treccioni Coiled pasta.
"braid".

Penne shaped as a Trian

Trenne
triangle penn
Thin twisted pasta possibly
made of durum wheat from Greek trophe, 
and "food"or local Rech
Trofie
water.Trofie bastarde ar Genovese trofie
e made with chestnut dialect strofissià or s
flour. trufuggiâ, "to rub".
Tuffoli Ridged rigatoni
Corkscrew-shaped From Mount
Vesuvio
pasta. Vesuvius
Stretched pasta[edit]
Strascinati are mostly hand-made disks of pasta dragged
(strascinato) across a wooden board. Orecchiette are the typical
example.
 hid
or m
Translatio
Image Type Description Synonyms area
n
con
on
Petal shaped,
Cencio slightly curved Mischiglio Sou
Little rags
ni with rough (Basilicata) Ital
convex side
The name
derives
from a Curzetti (Genoa);
Flat figure- 14th crosets (Piedmont); Val
Corzett
eight stamped century crosetti (Emilia- Pol
i
from Liguria Genovese Romagna); croxetti, 6]
coin, torsellini
the corzett
o.
Flat strascinato Fainella m
Fainell that vaguely eans carob Fog
e resembles caro in Puglies pul
b. e dialect.
Foglie Shaped like an Olive
d'ulivo olive leaf leaves
Orecchi Irregular disc Little ears strascinate; recchini Ap
ette with a central (Rome); recchietele 2]
dome and a (Campania, Molise an
slightly thicker d Basilicata); orecchie
crown. Strasci di prete
nate are (Abruzzo and Basilica
identical but ta); cicatelli (Apulia);
flat. recchie di prevete
(Foggia);
 hid
or m
Translatio
Image Type Description Synonyms area
n
con
on
cagghiubbi/fenescecch
ie (Bari);
chancierelle/pochiacc
he (small/big
versions; Taranto);
stacchiodde (Lecce)
Soup pasta
These are small types of pasta, mainly used in soups, many of
which belong to the pastina ("small pasta") family.
hideOrigin o
Image Type Description Translation Synonyms
consumption
Acini di Bead-like Grains of
pepe pasta pepper
Small rings
of pasta (not Aneletti,
to be anidduzzi,
Anelli Small rings Sicily
confused cerchionetti,
with taraduzzi
Calamaretti)
Smaller
Anellini version Little rings Anelline
of anelli
Conchigl Small shell-
Little shells
iette shaped pasta
Small short
Corallini tubes of Little corals
pasta
 hideOrigin o
Image Type Description Translation Synonyms
consumption
Ditalini,
tubetti,
tubettini,
gnocchetti
Short tubes di ziti,
whose ditaletti,
diameter is coralli;
roughly the Thimbles[1 denti di
Ditali
same as their 8] vecchia,
length. Can denti di
be lisci or ri cavallo,
gati[115] ganghi di
vecchia,
magghietti
(Apulia and 
Sicily)[115]

Egg
barley

Little
butterflies
("bow tie"
Small bow
Farfallin in Italian
tie-shaped
e is cravatta a
pasta
farfalla,
"butterfly
tie")
Fideos[1 Pasta
16] prepared
with eggs,
flour and
 hideOrigin o
Image Type Description Translation Synonyms
consumption
water.[116]
Smaller
version
of fideos,
Little
Filini about 12–
threads.
15 mm long
before
cooking
Bead-like
pasta
from Sardini
Little Fregola,
a. Slightly
Fregula fragments[1 freula,
toasted due
18] fregua
to drying
process.
[117]
Small
Little
Funghini mushroom-
mushrooms
shaped pasta
Crestine,
margherite
Short curled lisce,
From grami
lengths of fagioletti,
Gramign gna, "weed"  Sicily,Emilia
pasta. zitellini,
e or spaccatur he, Friuli-Ve
Spaccatelle tubettini
a, "slot"
are larger. lunghi,gram
ignoni,
spaccatelle
Grattini Small Little
granular, Grains
irregular
shaped pasta
 hideOrigin o
Image Type Description Translation Synonyms
consumption
(smaller
version then
Grattoni)
Large
granular,
Grattoni Grains
irregular
shaped pasta
Flat teardrop
shaped pasta
Midollin
(similar to
e
Orzo but
wider)
Very small
Occhi di Partridge's
rings of
pernice eyes
pasta
Orzo Rice shaped Barley,rice Puntine,
pasta.Risoni punte d'ago,
are slightly armelline,
bigger. semi d'orzo,
semi
d'avena,
semi di riso,
occhi di
giudeo,
armellette,
puntalette,
semi di
cicoria,
cicorietta,
risetto,
chicchi di
riso, semini,
 hideOrigin o
Image Type Description Translation Synonyms
consumption
avena,
avena
grande,
cicorie,
semi di
melone,
semi di
mela,
midolline,
semoni,
risone,
risoniriso
Although pa
stina is the
name for an
entire family
of miniature
pasta shapes,
it is also
used to
Pastina describe the Little pasta
most basic
one in this
family –
small
spheres,
smaller
than acini di
pepe
Piombi Spheres Pearl pasta
slightly
larger
 hideOrigin o
Image Type Description Translation Synonyms
consumption
than acini di
pepe
Israeli
couscous,
Jerusalem
Rice grains,
couscous,
Ptitim spheres or Flakes Israel
giant
other forms
couscous,
pearl
couscous
Smaller
Puntine version of
Risi
Quadrucci,
quadratini,
quadretti,
lucciole, qu
adrellini,
quadrotti;
quaternei
Small flat (Emilia-
Quadrett Little
squares of Romagna);
ini squares
pasta squadrucch
etti
(Umbria);
ciciarchiola/
cicerchiole
(depending
on
size; Lazio).
 hideOrigin o
Image Type Description Translation Synonyms
consumption
Small bell
shaped pasta
with a
ruffled edge
and a crease
Sorprese Surprise
on one side.
Can be
ridged or
smooth
(lisce)
anellini,
avermarie,
astri, fiori di
Stars, small
Small star- sambuco,
or big (resp.
Stelle shaped lentine,
stelline or
pasta. puntine,
stellette)
semini,
stellettine,
stellette
Smaller
Little
version of
Stortini crooked
elbow
ones
macaroni
Tripolini In larger canestrini ar Signorine,c
varieties e small anestri,
these are willow canestrini,
sometimes baskets. farfallini,
called farfall galani,
e tonde. nastrini,
[Small bow nodini,
tie-shaped stricchetti
pasta with
 hideOrigin o
Image Type Description Translation Synonyms
consumption
rounded
edges.
Pasta that
has been
mechanicall
Alphabet
y cut or
pasta
pressed into
the letters of
the alphabet
Pasta with filling[edit]
The name raviolo (plur. ravioli) can be used as a generic
description for almost any type of pasta with filling.[127]
hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
Semicircula
r or square
pockets;
can be
Diminutive
stuffed with
of old word agnellotti,
ricotta, a
for "angel"; agnolòt,
mix of
Agnolott Agnolotti angelotti,
cheese and Piedmont
i was Giotto langaroli,
meats
di langheroli,
(agnolotti
Bondone's piat d'angelòt
di grasso),
nickname.
or pureed
vegetables
(agnolotti
di magro).
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
Large
bowl-like From
Caccave Pentole
pasta Latin cacab Naples
lle (Naples)
intended us, "pot"
for stuffing
Cannaciotti,
canneroncini,
cannarone/can
nerone
(Naples),
cannarune
(Apulia),
canneroni,
Rolls of cannoli/
pasta with crusetti
various Derived (Sicily),
Cannell
fillings, from cana, manfriguli/ma Central Ita
oni
usually "reed". nfrigoli
cooked in (Valtellina), m
an oven anicotti (in the
US),gnocchett
oni zitoni,
tagliati di
zitoni,
cannelloni
zitoni, spole,
sigarette,
schiaffoni
Squares of cappelli,
Cappelle Little caps Emilia-
dough cappelli del
tti or hats Romagn
filled with prete, or nicci
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
cheese (or,
rarely,
meat) and
closed to
form a
small hat
(cappello=h
at). In the
large in Tuscany.
majority of
Romagna
the filling is
made by a
mixture of
parmesan
and soft
cheese.
A stuffed
pasta
Caramel resembling Parma and
Candy
le double cenza
twist
candies.

A stuffed
Possibly Casonsei,
Casonce pasta with
from casa, " Casonziei, Lombardy
lli various
house" Ciaroncie
fillings.
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
A stuffed
Casunzi pasta with From casa, "
Veneto
ei various house"
fillings
Large,
Conchig stuffable
Large shells Campania
lioni seashell
shaped
A stuffed Sardinia
Culingionis,
pasta (particularl
Culurzones,
Culurgio typical with the South-
Kulurjones,
nes a filling of Eastern
angiolottus,
potato and Ogliastra
spighitti
mint region)
A 'purse' or
bundle of
pasta, made
from a
round of
dough
Fagottin gathered Little cloth
i into a ball- bundles
shaped
bundle,
often
stuffed with
ricotta and
fresh pear
Lumach Snailshell- Snails Lumachelle,
e shaped lumachette,
pieces. cirillini,[9] chi
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
fferini,
ciocchiolette,
cirillini,
Larger than gomitini,
gomiti or gozziti,
pipe. lumachelle,
lumachoni,
pipe, pipette,
tofarelle
Semicircula
Mezzelu r pockets
Half-moons
ne about 2.5
in. diameter
Large,
stuffed,
penne-
Occhi di Ribbed wolf
shaped
lupo eyes
pasta.
Around 1.5
inches long.
Triangular
shape with
a bulging Ravioli di
Pansotti Big bellies Liguria
center, does magro.
not contain
meat.
Ravioli Two pieces Many
of pasta on claimed
top of origins:
another, possibly
stuffed with from rapa,
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
cheese,
ground
meat,
pureed
vegetables, "vegetable
or mixtures root",
thereof. or rabibole,
Though "cheap
commonly stuff"
square, in Ligurian 
other forms dialect; or
are also simply
used, from ravolg
including ere, "to
circular and wrap".
semi-
circular
(Mezzelune
)
A rolled
pasta with
Rotoli
filling;
imbotito;
cooked roll
strudel
Rotolo is normally
"Stuffed roll (Trentino-Alto
ripieno sliced,
Adige); pasta
covered in
al sacco
sauce and
(Marche)
broiled in
the oven
Sacchett Round, Little sacks Sacchetti,
oni similar to sacchetini
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
fagottini,
but also
may use
ravioli
stuffing. A
small depending on
square of size
pasta
brought
around the
stuffing and
twisted.
Tortelli Square Little pies Cappellacci,
sheet of turtello
pasta (Emilia-
folded into Romagna),
a triangle or tordelli
discus (Tuscany),
folded into casonsei
half-circle, (Bergame and 
with both Brescia)
extremities
subsequentl
y joined to
form a ring
shape.
About
30x35 mm
in size.
Sweet
variations
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
can be
found
(tortelli
cremaschi).
Ring-
shaped,
usually
stuffed with Agnoli,
Tortellin a mixture Small presuner or
i of meat and tortelli prigioneri
cheese. (Capri)
About
25x20mm
in size.
Round or
rectangular,
similar to
tortelli but
larger
Tortello
(38x45mm)
ni
. Stuffing
usually
does not
include
meat
Tufoli A pasta Large tube Maniche,
shell large Gigantoni,
enough for Occhi di
stuffing[(as elefante,
with meat Elefante,
or cheese). Canneroni
 hideOrigin
Image Type Description Translation Synonyms main area o
consumptio
From a
southern
Italian
dialect,
plural of
grandi, Occhi
tufolo
di bove
(tube),
modificatio
n of Latin
tubulus
(tubule)
Gnocchi and gnocchetti[edit]
hideOrigin or
Descriptio Synonym
Image Type Translation main area of
n s
consumption
Small
balls of
dough.
Usually
made
Gnocchi
of bread From the
Caned di pane, Trentino-
crumbs, German K
erli canedeli, Alto Adige
but sweet nödel
knödel
variants
would
have
a potato b
ase.
Donde Elongated Dandola Piedmont,
ret , narrow rini, more
dumpling strangola particularly 
 hideOrigin or
Descriptio Synonym
Image Type Translation main area of
n s
consumption
preti Cuneo
piemont province and
esi[ Valle Colla.
Gnocche
tti,
gnocchi
various
alla
thick,
Possibly romana,
small, and
Gnocc from nocca gnudi, various
soft
hi , meaning malfatti,
dough
"knuckle" strangula
dumpling
prievete,
s
cavatelli,
mallored
dus