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from agnolotti to ziti, which pasta is which... An A-Z of Pasta
[Maddalena Delli]
Pasta comes in an astonishing variety of shapes, some of which are common throughout Italy, and some limited to a particular area. Here is a quick reference glossary to help you with your restaurant orders.Agnolotti: Small, crescent-shaped, stuffed pasta, usually filled with meat but also available in a variety of other stuffings.
Cannelloni: Large pasta tubes that are usually served stuffed and baked in the oven.
Farfalle: This bow-tie shaped pasta is served with a variety of sauces but also used for pasta salads.
Fusilli: Short spirals of pasta. Serve with rich, creamy sauces or in a pasta bake. Also good for pasta salads.
Gnocchi: Light potato dumplings. An agreable alternative to pasta.
Lasagne: Sheets of either egg, spinach or plain pasta approximately 8 x 15 cm in size. Lasagne are arranged in layers interspersed with sauce and then baked.
Orecchiette: Typical of Apulia. They are called 'little ears' due to their curved appearance. Usually served wih 'cime di rapa' sauce.
Pappardelle: Wide noodles with rippled sides. Often served with savoury meat sauces, especially hare sauce in Tuscany.
Penne: Slender ridged pasta tubes. Serve with thick creamy sauces or in pasta bakes.
Pici: This typical Sienese pasta is a kind of thick hand-made spaghetti of ordinary wheat flour and water.
Ravioli: Fresh stuffed pasta squares, the most popular filling being spinach and cheese.
Spaghetti: Arguably the best known pasta variety, spaghetti are delicious even with basic sauces.
Tagliatelle: Long, straight pasta from Bologna. Fine with thick creamy sauces and small pieces of meat or fish that will cling to the thin strands.
Tortellini: Stuffed pasta knots, they are served with cream sauces (try cream, ham and peas) or in chicken broth.
Ziti: Slightly curved medium-sized tubular pasta. Perfect for chunky sauces and bakes
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