![]() ![]() Gnocchetti sardi, caidos, macarones cravaos, maccaronis de orgiuĭesigned by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.ĭesigned by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. A machine-extruded version also exists, which typically omits the use of saffron. Hand-rolled, shell-shaped pasta with saffron. Strengozze, malmaritati, blecs pizzocherini (Valtellina) straciamus/spruzzamusi (Mantua) gasse, martaliai (Liguria) begnamusi/sguazzabarbuz (Emilia-Romagna) strengozze (Marche) sagne 'mpezze (Latium) pizzelle (Apulia) foglie di salice (Piedmont) Irregular shapes of flat pasta formed from scraps of pasta production. Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness Macaroni (outside of Italy), maccheroncini Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope. The kusksu pasta is "not to be confused with couscous". Peppercorn-like shaped pasta, which is "a little bigger than a coriander", used in a traditional Maltese soup which bears its name. Not to be confused with gnocchi dumplings. Maccheroni al petine (Marche), fischioniĪ single S-shaped strand of pasta twisted in a loose spiral. Can be long, short or twined (lunghi, corti or gemellati).īusiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.Įgg pasta in a square shape rolled into a tube Note: different shapes can be attached to this name. Long, thick, corkscrew-shaped pasta that may be solid or hollow.Įliche, girandole, rotini, tortiglioni, spiraliĪ hollow version of Fusilli. Seashell shaped, usually furrowed (rigate)Īrselle, abissini, coccioline, conchigliette, tofettine, cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettineįiochetti, fiocconi, farfalloni, galla genovese, strichetti (Modena), nocchette (Apulia and Abruzzo)įazzoletti di seta, mandilli di sea (Ligurian dialect) Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Can be smooth (lisce) or furrowed (rigati). Pictured is dry capunti, a variety of cavatelli from Apulia. Exist in three size, usually measured in fingers (one, two or three)Ĭortecce, gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata) cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania) pincinelle (Marche) cavatielle, 'ncatenate, cazzarille, ciufele (Molise) cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), pizzicarieddi (Apulia). Short lengths extruded into a S shape.Ĭellentani, amori, spirali, tortiglioni, or fusilli rigati. Torchio are identical, with a smooth edge.Įxtruded pasta that looks like a chef's hat Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.Īnelloni, anellini, anelletti, anelloni d'Africa (large rings)įlattened bell-shaped pasta with a frilly edge on one end.
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