The world of
The following list includes the most
common straight (non stuffed) shapes and sizes, which are cut from rolled-out
Capelli d'angelo (angel hair): the finest-cut pasta.
Farfalle (butterflies): rectangular strips cut 1 by 2 1/2 inches
and pinched together in the center to make butterflies or bow ties.
Fettuccine (Little slices): another ribbon pasta, about 1/3 inch wide.
Lasagne: pasta sheets, about 4 inches wide, usually used for
layering between cheese, meat, vegetables, or seafood fillings, a specialty of
Linguine (little tongues): spaghetti like noodles cut
about 1/8-inch wide.
Orecchiette (little ears): small olive-sized
pieces of pasta pressed with the thumb into the shape of ears, a specialty of
Pappardelle: rectangles or rhombuses cut 1 by 2 1/2 inches.
Quadrucci (little squares): 11/2 by 11/2 inch squares.
Tagliatelle (noodles): ribbon pasta similar to but slightly wider and
thinner than fettuccine.
Tagliolini (little cuts): thin,
ribbon-like pasta cut a bit wider than linguine.
pasta, the same as fettuccine, which may be rippled.
(little worms): very thin, spaghettilike noodles.
Anolini: stuffed semicircular pasta.
Agnolotti: stuffed pasta, either semicircular or square, depending on
Cappelletti: similar to tortellini but cut into squares
instead of disks. They are usually served in broths. Two-inch squares are
filled and shaped as for tortellini but without the collar.
Bergamo: rectangular, parcel-shaped pasta in the Bergamo style.
Ravioli: stuffed, square, pillow-shaped pasta.
like anolini but breaded and deep-fried.
Raviolini: the same as
ravioli but smaller.
Tortelli: the same as tortelloni but smaller.
Tortellini: stuffed hat-shaped pasta with curled-up edges. Circles
of thinly rolled pasta 3 inches in diameter are filled with cheese, spinach,
meat, nuts, or seafood. The circle is then folded over in half, the edges are
moistened, and they are pinched to seal, as for the anolini and agnolotti. The
characteristic hat shape is achieved by grasping both ends of the semicircle,
pulling them together, and sealing with pressure. The outer edge of the
semicircle is then bent over to shape the traditional "collar".
COMMERCIAL MACHINE-MADE PASTA
Bucatini: long, thin, smooth
Conchiglie: fluted, shell-shaped pasta for stuffing.
Fusilli: long spiral-shaped pasta.
snail-shaped pasta for stuffing.
Maccheroni, macaroni: tubular
pasta, either smooth or ribbed, available in short or medium lengths, a
specialty of Naples.
Maccheroni rigati: any macaroni that has ribs.
Mafalde: long, rippled pasta strips, similar to but thinner than
Mafaldine: long rippled pasta strips, narrower than
Orzo: rice-shaped pasta.
Penne: short to
medium-long macaroni cut diagonally at both ends.
long, medium-thick pasta tubes.
Rigatoni: large-ribbed macaroni
that are cut short.
Spaghetti: long, round pasta without holes,
available in various thickness.
Spaghettini : very thin spaghetti.
Tubetti: short-cut tubular macaroni.
Ziti: long, thick
pasta tubes Zitoni: long, very thick pasta tubes.