Italian Pasta From A Z

Italian Pasta Types

Italian pasta comes in hundreds of shapes and sizes ranging from rice-like grains to long, thin noodles. In between you’ll find shells; twists; curls; rings; balls (gnocchi); hollow tubes; stuffed pasta; flat, broad noodles and festive shapes. Pasta also comes in different colors. The classic pasta noodles are yellowish white and made out of wheat and grain. However, other colors have become fashionable. For example green pasta (pasta verde) is made out of the same basic pasta dough but is colored with an extract of spinach. Tomatoes and beets provide a lovely purple color to pasta (pasta viola). Carrots add a red color to red pasta. Pumpkin and squash are used to color orange pasta. Squid ink is used for creating black pasta. While these different extracts provide a natural coloring to the pasta dough, they don’t add much as far as flavor is concerned. What little flavor they add is usually covered up by the pasta sauce. Italian pasta is also classified as either dried or fresh. Depending on the ingredients, many varieties of dried pasta have exceptionally long shelf lives. Authentic Italian pasta is made from durum wheat and semolina flour and is traditionally cooked al dente, which literally means “to the tooth.” Some pastas have unique ingredients that add different dimensions of taste and flavor. Other ingredients include eggs in fresh pasta and, in some cases, buckwheat. Gnocchi is made out of milled potatoes and food purists debate whether gnocchi itself is a type of pasta or not.

An A to Z Sampling of Authentic Italian Pasta

Alfabeto, or alphabet-shaped pasta, is typically used in soups. Anchellini is a type of short-cut pasta that is frequently used in soups. Ballerine, also called Campanelle, is another shortly cut pasta used in salads or soups. Ballerine pasta features frilly edges that look like a curled ruffle. Cannelloni is a type of large, hollow pasta that is often stuffed. Cannelloni is also called commonly called manicotti. Though food buffs often disagree on the subtleties between the two. Cannelloni means “big pipes.” Conchiglioni, or Jumbo Shells, are large, shell-shaped pieces of grooved pasta often stuffed with cheese fillings. Cocciolettes and conchigliettes are smaller versions of conchglioni. These small shell-shaped pieces of pasta are often used in soups and salads. Coquillettes are a short-cut, extruded type of pasta often served with a vegetable or meat sauce. They are also popular shapes for macaroni and cheese. Dischi pasta is a short-cut, round type of pasta that looks like a small cap or shell. This type of Italian pasta lends itself best to salads and casseroles. Farfalle is the pasta often called “bow tie” pasta. These fun shapes are often topped with a meat sauce or used in salads, soups and casseroles. Fettuccine is a flat, rectangular-shaped, long-cut pasta. Fettuccine is used in much the same way as spaghetti and linguini noodles. Fusilli and fusillioni are spiral-shaped twists. These are commonly used in salads or served under an Italian sauce. Lasagne are broad, flat noodles with ruffled edges and are the classic noodles used for making lasagna. Linguine is a flat, long-cut pasta noodle much like fettuccini only thinner. Maccheroni, commonly called macaroni, is a hollow, elbow-shaped pasta. Maccheroni is typically used in macaroni and cheese, chili macaroni and pasta salads. Mostaccioli is similar to penne and ziti pasta. In fact, it is often called “penne ziti.” This type of pasta is a short-cut pasta cut on the slant. It is often used in salads, casseroles and soups. Orzo pasta looks similar to rice. These tiny bits of pasta are usually used in soups and casseroles. Pennine, more commonly called penne pasta, is a hollow, short-cut pasta sliced on the diagonal. This type of pasta is often topped with a vegetable-based pasta sauce. Its larger relative is called “pennon.” Ravioli is a type of fresh pasta that comes in several sizes. It is stuffed with fillings such as cheese, meat, veggies and seafood. It is usually served with sauce. Rigatoni pasta features long, hollow tubes. Ruotine or rotelle, as it is often called, is a short-cut- pasta in the shape of a wagon wheel. These are used in soups, salads and casseroles. Spaghetti, often called vermicelli when broken, is a long-cut pasta typically served with marinara, meat sauce or meatballs. Tortelli is similar to ravioli. This medium-to-large stuffed Italian pasta is usually either square or rectangular and is filled with meat, cheese or vegetables. Tortellini pasta is traditionally used only for meat broth or casseroles. It is a small, delicate pasta stuffed with a meat-based filling and then twisted into a distinctive ring shape. Tufoli is a large diameter, short-cut, hollow pasta featuring a smooth surface. These tubes are usually topped with pasta sauce or used in casseroles. Ziti pasta is a long-cut, hollow pasta with a large diameter and smooth surface, much like a drinking straw.

Italian Pasta Sauce

What good would a list of authentic Italian pasta be without an explanation of the most popular sauces used with pasta? Different regions of Italy developed different tastes and sauce types. In the north, pesto and ragu alla Bolognese became popular. Italians living in the central part of the country enjoyed carbonara and simple tomato sauces. Spicy tomato, garlic and olive-based sauces were popular in southern Italy. When ordering Italian pasta at restaurants, tomato-based marinara sauces are the default sauce generally served unless the menu specifies that the dish comes with a different sauce. For example, if you order a plate of penne pasta, it will most likely come with marinara sauce unless otherwise specified. In the United States, spaghetti with a tomato-based meat sauce, lasagna and fettuccini Alfredo are the most popular Italian pasta dishes served. Shrimp scampi and linguini with clams are also popular pasta dishes. While basic spaghetti with meat sauce or meatballs is always popular, why not try mixing up your noodles and sauces? Try farfalle (bow tie) pasta with a drizzle of pesto sauce and serve with salad and crusty bread or stuff your own conchiglioni pasta (jumbo shells) with a mixture of ricotta cheese, Italian spices, egg and mozzarella cheese. Cover the shells with a marinara or Alfredo sauce before baking. Pasta and sauce combinations are endless. Italian pasta is convenient, delicious and easy to cook. With hundreds of choices and numerous pasta sauces available, you could conceivably have a different pasta dish each night for years to come. Instead of sticking to the same old familiar shapes, experiment with different varieties and you may just have a new weekday favorite.

title: “Italian Pasta From A Z” ShowToc: true date: “2023-01-08” author: “Rosanna Sebek”

Italian Pasta Types

Italian pasta comes in hundreds of shapes and sizes ranging from rice-like grains to long, thin noodles. In between you’ll find shells; twists; curls; rings; balls (gnocchi); hollow tubes; stuffed pasta; flat, broad noodles and festive shapes. Pasta also comes in different colors. The classic pasta noodles are yellowish white and made out of wheat and grain. However, other colors have become fashionable. For example green pasta (pasta verde) is made out of the same basic pasta dough but is colored with an extract of spinach. Tomatoes and beets provide a lovely purple color to pasta (pasta viola). Carrots add a red color to red pasta. Pumpkin and squash are used to color orange pasta. Squid ink is used for creating black pasta. While these different extracts provide a natural coloring to the pasta dough, they don’t add much as far as flavor is concerned. What little flavor they add is usually covered up by the pasta sauce. Italian pasta is also classified as either dried or fresh. Depending on the ingredients, many varieties of dried pasta have exceptionally long shelf lives. Authentic Italian pasta is made from durum wheat and semolina flour and is traditionally cooked al dente, which literally means “to the tooth.” Some pastas have unique ingredients that add different dimensions of taste and flavor. Other ingredients include eggs in fresh pasta and, in some cases, buckwheat. Gnocchi is made out of milled potatoes and food purists debate whether gnocchi itself is a type of pasta or not.

An A to Z Sampling of Authentic Italian Pasta

Alfabeto, or alphabet-shaped pasta, is typically used in soups. Anchellini is a type of short-cut pasta that is frequently used in soups. Ballerine, also called Campanelle, is another shortly cut pasta used in salads or soups. Ballerine pasta features frilly edges that look like a curled ruffle. Cannelloni is a type of large, hollow pasta that is often stuffed. Cannelloni is also called commonly called manicotti. Though food buffs often disagree on the subtleties between the two. Cannelloni means “big pipes.” Conchiglioni, or Jumbo Shells, are large, shell-shaped pieces of grooved pasta often stuffed with cheese fillings. Cocciolettes and conchigliettes are smaller versions of conchglioni. These small shell-shaped pieces of pasta are often used in soups and salads. Coquillettes are a short-cut, extruded type of pasta often served with a vegetable or meat sauce. They are also popular shapes for macaroni and cheese. Dischi pasta is a short-cut, round type of pasta that looks like a small cap or shell. This type of Italian pasta lends itself best to salads and casseroles. Farfalle is the pasta often called “bow tie” pasta. These fun shapes are often topped with a meat sauce or used in salads, soups and casseroles. Fettuccine is a flat, rectangular-shaped, long-cut pasta. Fettuccine is used in much the same way as spaghetti and linguini noodles. Fusilli and fusillioni are spiral-shaped twists. These are commonly used in salads or served under an Italian sauce. Lasagne are broad, flat noodles with ruffled edges and are the classic noodles used for making lasagna. Linguine is a flat, long-cut pasta noodle much like fettuccini only thinner. Maccheroni, commonly called macaroni, is a hollow, elbow-shaped pasta. Maccheroni is typically used in macaroni and cheese, chili macaroni and pasta salads. Mostaccioli is similar to penne and ziti pasta. In fact, it is often called “penne ziti.” This type of pasta is a short-cut pasta cut on the slant. It is often used in salads, casseroles and soups. Orzo pasta looks similar to rice. These tiny bits of pasta are usually used in soups and casseroles. Pennine, more commonly called penne pasta, is a hollow, short-cut pasta sliced on the diagonal. This type of pasta is often topped with a vegetable-based pasta sauce. Its larger relative is called “pennon.” Ravioli is a type of fresh pasta that comes in several sizes. It is stuffed with fillings such as cheese, meat, veggies and seafood. It is usually served with sauce. Rigatoni pasta features long, hollow tubes. Ruotine or rotelle, as it is often called, is a short-cut- pasta in the shape of a wagon wheel. These are used in soups, salads and casseroles. Spaghetti, often called vermicelli when broken, is a long-cut pasta typically served with marinara, meat sauce or meatballs. Tortelli is similar to ravioli. This medium-to-large stuffed Italian pasta is usually either square or rectangular and is filled with meat, cheese or vegetables. Tortellini pasta is traditionally used only for meat broth or casseroles. It is a small, delicate pasta stuffed with a meat-based filling and then twisted into a distinctive ring shape. Tufoli is a large diameter, short-cut, hollow pasta featuring a smooth surface. These tubes are usually topped with pasta sauce or used in casseroles. Ziti pasta is a long-cut, hollow pasta with a large diameter and smooth surface, much like a drinking straw.

Italian Pasta Sauce

What good would a list of authentic Italian pasta be without an explanation of the most popular sauces used with pasta? Different regions of Italy developed different tastes and sauce types. In the north, pesto and ragu alla Bolognese became popular. Italians living in the central part of the country enjoyed carbonara and simple tomato sauces. Spicy tomato, garlic and olive-based sauces were popular in southern Italy. When ordering Italian pasta at restaurants, tomato-based marinara sauces are the default sauce generally served unless the menu specifies that the dish comes with a different sauce. For example, if you order a plate of penne pasta, it will most likely come with marinara sauce unless otherwise specified. In the United States, spaghetti with a tomato-based meat sauce, lasagna and fettuccini Alfredo are the most popular Italian pasta dishes served. Shrimp scampi and linguini with clams are also popular pasta dishes. While basic spaghetti with meat sauce or meatballs is always popular, why not try mixing up your noodles and sauces? Try farfalle (bow tie) pasta with a drizzle of pesto sauce and serve with salad and crusty bread or stuff your own conchiglioni pasta (jumbo shells) with a mixture of ricotta cheese, Italian spices, egg and mozzarella cheese. Cover the shells with a marinara or Alfredo sauce before baking. Pasta and sauce combinations are endless. Italian pasta is convenient, delicious and easy to cook. With hundreds of choices and numerous pasta sauces available, you could conceivably have a different pasta dish each night for years to come. Instead of sticking to the same old familiar shapes, experiment with different varieties and you may just have a new weekday favorite.