Different types of pastas

Long, medium and length

pastas
Bavette- Narrower version of tagliatelle

Bigoli- Thick, softer, spaghetti-like

pasta. Made with whole wheat rather
than durum. Sometimes made with
duck egg..
Bucatini-Thick spaghetti-like pasta with
a hole running through the center .

Busiate-Type of long macaroni. Often

coiled around a twig of local weed.[8]
Capellini-Very thin spaghetti, often
coiled into nests. Capelli d'angelo are
slightly thinner.

Fedelini -Very thin spaghetti[

Ferrazuoli -Similar to a twisted
buccato with a cleft running on the
side.

Fetuccine-Ribbon of pasta
approximately 6.5 millimeters wide.
Larger and thicker than tagliatelle[ .
Lasagna -Square or rectangle
sheets of pasta that sometimes have
fluted edges (lasagne ricce). The
square of pasta is lasagna while the
dish is lasagne[22]
Fileja-Elongated screw.

Ziti-Long, narrow hose-like tubes larger than

mezzani (also called mezzi ziti) or bucatini that
are traditionally broken before being put to
cook.[42] The addition of the word rigati (e.g. ziti
rigati) denotes lines or ridges on the pasta's
surface. Ziti candelati are longer, zitoni a bit
larger.
Lasagnette-Narrower version of Lasagna.

Terentte-Thinner version of tagliatelle

Maccheroni alla Molina
-Very thick, long, hand-pulled pasta.

Tagliatelle-Ribbons of egg-based
pasta.Generally narrower than
fettuccine. .
Mafalde-Long rectangular ribbons
with ruffled sides.

Stringozzi--Similar to shoelaces
Pappardelle-Thick flat ribbons of
egg-based dough.

Spaghetti alla chittara-Square

spaghetti,[32] made of egg and flour
Perciatelli -Identical to bucatini

Spaghetti-A long, thin, cylindrical pasta of Italian

origin, made of semolina or flour and water.[30]
Spaghettini and spaghettoni are slightly thinner
or thicker, respectively.
Pici-Very thick, irregular and long, hand-rolled pasta

scialatielli -Short, flat ribbons

Rustiche -Serrated ribbons

Sagne 'ncannulate -Long tube formed of twisted

ribbon
 SHORT-CUT PASTAS
(“Pasta corta”) are
mostly made by
extursion
Anelli-Short tubular, or annular-shaped, pasta
sometimes with ridges on the inside or outside.
Calamarata-wide ring shape pasta

Campanelle or torchio- edge on one

end.Torchio are identical, with smooth edge.
Cappelli da chef-extruded pasta that look like
a chef’s hat

Castellane- ridge shell pasta that has been

rolled to from a long oval shape
Cavatappi- Corkcrew shape
macaroni

Cavatelli- short, solid lengths. Exist in

three size, usually measured in
fingers(one, two or three)
Chifferi- short and wide macaroni. C an be
smooth (lisce) or furrowed (rigati)

Cicioneddos-Hard-rolled, shell-shaped pasta

that are smaller than malloreddus.
Conchiglie- Seashell shaped. Usually furrowed
(rigate)

Creste di gallo- Short,curved, and reffled

Fagioloni-short narrow tube

Farfalle-bow tie or butterfly shaped

Fazzoletti- thin rectangles or squares of pasta

Festoni- thick ruffled helices

Fiorentine- grooved cut tubes

Fiori- shaped like o flower

Fusilli- long, thick. corkscrew shaped pasta that
may be solid or hollow

Fusilli bucati- a hollow version of Fusill. Note:

different shapes can be attanched to this name.
can be long, short or twined (lunghi, corti or
gemellante)
Garganelli- egg pasta in a square shape rolled
into a tube

Gemelli-a single S-shape strand of pasta twisted

in aloose spiral
Gnocchi- Lobed shells not to be confused with
gnocchi dumplings

Gomiti- elbow maccaheroni.furrowed

Kusksu- peppercorn-like shape pasta, which
is “a little bigger than a coriander, used in a
traditional Maletese soup which bears its
name. The kusksu pasta is “not to be
confused with couscous”

Lanterne- curved ridges

Lorighittas- strands of pasta rolled twice around
three fingers to form a ring,and then twisted to
look like a rope

Maccheroni- tubes,either bent osr straight

Maccheroncelli- hollowtube shapes pasta that is
slightly smaller than a pencil in thickness

Mafaldine- short ribbons with riffled sides

Malloreddus- hand-rolled shell shaped pasta

Mandala- designed by philippe strack in 1987

for French pasta maker Panzani. Intended to
compenatefor overcooking
Mezzani-short curved
Mezze Machine- about half the length of rigatoni

Mezze penne-short version of penne

Mezzi bombardoni- wide short tubes

Nuvole-short coiled pasta

Paccheri- Large tube pasta often topped with
sauce or stuffed with ingredients. May collapse
under own weight when cooking

Passatelli- cheese,lemon and netmeg and

cooked in chicken broth
Pasta al ceppo- sheet pasta that is similar in
shape to a cinnamon stick

Penne- medium length tubes with rigedes, cut

diagonally at both ends. They can be either
lisce (smooth)or rigate (grooved). Mostaccioli is
also sometimes used for Bariila productions,
pennette have a shorter length and pennoni are
wider and ticker
Penne rice- curled penne variant,usually
grooved

Picchiarelli- slightly longer than cavatelli

Pipe rigate- very similar to lumaconi but smaller
has lines running the length of it

Pizzoccheri- a type of short tagliatelle, a flat

ribbon pasta,made with buckwheat flour: the
lack of gluten makes than hard to manipulate
Quadrefiore- square with rippeled edges

Radiatore- shape like radiator, they were

created between the first and second world
war. They are often used in similar dishes as
rotelle or fusilli because their shape works well
with thicker sauces
Riccioli- hollow cut with cylindrical
ridges
Rigatoni-medium-large tube with square-cut
ends, sometimes slightly cuved. Always grooved,
and straigth or bent depending in extrusion
method

Rombi- Rhombus shaped ribbons

Rotelle-wagon wheel shaped pasta

Sagnette-short thick ribbons from abruzzo and

molise. Also called sagne or tagliolini
Sagnarelli- restangular ribbons with fluted edges

Sedani-slightly larger than maccheroni with a

similar slight bend. Van be smooth (lisce) or
furrowed (rigati)
Spirali- spirali tubes

Spiralini (scharfalini)-tightly coiled spirali

Srapponi- strips of pasta ripped from a sheet

Strozzapreti-rolled across their width. Similar to

Sicilian casarecce.
Tortiglioni-larger tubes than rigatoni, the grooves
are also deeper and spiral around the pasta

Treccioni-coiled pasta
Trenne-penne shaped as a triangle

Trofie- thin twisted pasta made od durum wheat

and water. Trofie bastarde are made with
chestnut flour
Tuffoli- ridged rigatoni

Vesuvio- corkscrew shaped pasta.

 MARIVIC B. NIELES
AND
SHEILAMAE O. DANIE

PRESENTATION

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