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10-25-2017, 03:19 PM
A guide to the pasta shapes of Italy
By Cassie Best
Italy is home to thousands of types of pasta, from well-known quills and tubes, to unusual shapes handmade from region to region. Know your gigli from your trofie with help from our guide to local pasta variations.
https://www.bbcgoodfood.com/sites/default/files/pasta-main.png
Every one of Italy’s 20 regionshas a distinctive cuisine – partlyshaped by climate and terrain,partly due to history. You’ll find truffles and creamy Gorgonzola in the mountainous northern region of Piedmont; cured meat and flavourful tomatoes in the fertile central region of Umbria; and artichokes and seafood in Sicily, at Italy’s southern tip.
These ingredients are often used insauces, and paired with pasta shapes specifically designed to hold thesauce in the best way possible. Forthis reason, many regions have created their own pasta shapes –although their origin is often hotly disputed among Italians!
Region: Veneto, north Italy
Pasta: Bigoli
https://www.bbcgoodfood.com/sites/default/files/editor_files/bigoli.png
Description: Thick, noodle-like spaghetti, often made from wholewheat flour, butter and duck eggs. Like other long, thin pasta, this is best served with light seafood sauces, cream- or oil-based sauces.
Region: Emilia Romagna, north Italy
Pasta: Strozzapreti
https://www.bbcgoodfood.com/sites/default/files/editor_files/strozzapreti-no-yellow.png
Description: The name for the short twists translates as‘priest strangler’ – inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals,so quickly that they might choke on it. Serve with light, smooth sauces that will cling to the twists - pesto would work well.
Region: Liguria, northItaly
Pasta: Trofie
https://www.bbcgoodfood.com/sites/default/files/editor_files/trofie.png
Description: These small, rolled pasta shapes are traditionally served as the Genovese way with pesto, green beans and potatoes.
Region: Tuscany, centralItaly Pasta: Gigli
https://www.bbcgoodfood.com/sites/default/files/editor_files/gigli.png
Description:Gigli translates as‘lilies’- this fluted pasta is specifically from Florence, where the lily is the local emblem.
Region: Abruzzo, centralItaly
Pasta: Chitarra
https://www.bbcgoodfood.com/sites/default/files/editor_files/chitarra.png
Description: Chitarra means‘guitar’, and thislong thin pasta is cut using a harp-like tool. The fresh pasta dough is pushed through the fine strings to cut it into strands. Serve with silkycream- or oil-based sauces.
Region: Campania, southern Italy
Pasta: Penne
https://www.bbcgoodfood.com/sites/default/files/editor_files/penne.png
Description: Meaning‘pen’ or ‘quill’, penne iscut on an angleto resemble its namesake. It's ideal for holding rich tomato ormeat sauces, or in pasta bakes.
Region: Puglia, southern Italy
Pasta: Orecchiette
https://www.bbcgoodfood.com/sites/default/files/editor_files/orecciette.png
Description: Orecchiette or ‘little ears’ are traditionally served withbroccoli rabe, anchovies, chilli andgarlic.
More pasta types...
Special saffron pastaLong and skinny:
Spaghetti, linguine, fusilli lunghi, vermicelli, capellini, spaghettini, bucatini.
Long ribbons:
Tagliatelle, pappardelle, fettuccine, mafaldine, stringozzi, trenette.
Baked conchiglioniShells:
Conchiglie, lumache, lumaconi.
Twists:
Fusilli, trofie, strozzapreti, caserecce, gemelli, rotini.
Tubes:
Penne, rigatoni, macaroni, paccheri, tortiglioni, trenne, manicotti, ditalini, cannelloni.
OrzoMini shapes:
Orzo, fregola, canestrini, stelline, risi, quadrettini, anelli.
Filled pasta:
Ravioli, tortellini, cappelletti, agnolotti.
Pasta buying tip...
Pasta ending in 'ini' is a smaller version of a particular shape, and pasta ending in 'oni' is a larger version of a particular shape. For example, fusillini (smallest twist), fusilli (medium twist), fusillioni (largest twist)
How to match pasta shapes to sauces
While spaghetti Bolognese is one of the world's most well-known pasta dishes, it is fundamentally inauthentic. Italian cooks would seldom serve a thick, saucy ragu with thin pasta ribbons - they're far more likely to team such a sauce with large shells or tubes to capture the sauce, or thicker long pasta, like tagliatelle and pappardelle.
Generally, the larger shapes work better with thick, robust sauces, while skinny shapes, like strands of delicate vermicelli, suit light, cream sauces. Follow our suggestions of what shape to combine with what accompaniment - and share your own ideas with us below.
Long and skinny Pasta shape such as Spaghetti, linguine, fusilli lunghi, vermicelli
Serve with light seafood sauces, cream- or oil-based sauces.
Long ribbons such as Tagliatelle, pappardelle, fettuccine, mafaldine
Serve with Rich, meaty sauces.
Shells: Conchiglie, lumache
Serve with heavy cream or meat sauces; large ones can be stuffed.
Twists such as Fusilli, trofie, strozzapreti, caserecce, gemelli
Serve with lighter, smoother sauces which will cling to the twists, such as pesto.
Tubes: Penne, rigatoni, macaroni, paccheri
Serve with hearty vegetable sauces, or baked cheese dishes. Also good with Bolognese or ragu.
Mini shapes: Orzo, fregola, canestrini, stelline
Serve in soups and stews or as pasta salads.
Filled pasta: Ravioli, tortellini, cappelletti
As the filling contains lots of flavour, these are traditionally served with a light butter or oil sauce.
By Cassie Best
Italy is home to thousands of types of pasta, from well-known quills and tubes, to unusual shapes handmade from region to region. Know your gigli from your trofie with help from our guide to local pasta variations.
https://www.bbcgoodfood.com/sites/default/files/pasta-main.png
Every one of Italy’s 20 regionshas a distinctive cuisine – partlyshaped by climate and terrain,partly due to history. You’ll find truffles and creamy Gorgonzola in the mountainous northern region of Piedmont; cured meat and flavourful tomatoes in the fertile central region of Umbria; and artichokes and seafood in Sicily, at Italy’s southern tip.
These ingredients are often used insauces, and paired with pasta shapes specifically designed to hold thesauce in the best way possible. Forthis reason, many regions have created their own pasta shapes –although their origin is often hotly disputed among Italians!
Region: Veneto, north Italy
Pasta: Bigoli
https://www.bbcgoodfood.com/sites/default/files/editor_files/bigoli.png
Description: Thick, noodle-like spaghetti, often made from wholewheat flour, butter and duck eggs. Like other long, thin pasta, this is best served with light seafood sauces, cream- or oil-based sauces.
Region: Emilia Romagna, north Italy
Pasta: Strozzapreti
https://www.bbcgoodfood.com/sites/default/files/editor_files/strozzapreti-no-yellow.png
Description: The name for the short twists translates as‘priest strangler’ – inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals,so quickly that they might choke on it. Serve with light, smooth sauces that will cling to the twists - pesto would work well.
Region: Liguria, northItaly
Pasta: Trofie
https://www.bbcgoodfood.com/sites/default/files/editor_files/trofie.png
Description: These small, rolled pasta shapes are traditionally served as the Genovese way with pesto, green beans and potatoes.
Region: Tuscany, centralItaly Pasta: Gigli
https://www.bbcgoodfood.com/sites/default/files/editor_files/gigli.png
Description:Gigli translates as‘lilies’- this fluted pasta is specifically from Florence, where the lily is the local emblem.
Region: Abruzzo, centralItaly
Pasta: Chitarra
https://www.bbcgoodfood.com/sites/default/files/editor_files/chitarra.png
Description: Chitarra means‘guitar’, and thislong thin pasta is cut using a harp-like tool. The fresh pasta dough is pushed through the fine strings to cut it into strands. Serve with silkycream- or oil-based sauces.
Region: Campania, southern Italy
Pasta: Penne
https://www.bbcgoodfood.com/sites/default/files/editor_files/penne.png
Description: Meaning‘pen’ or ‘quill’, penne iscut on an angleto resemble its namesake. It's ideal for holding rich tomato ormeat sauces, or in pasta bakes.
Region: Puglia, southern Italy
Pasta: Orecchiette
https://www.bbcgoodfood.com/sites/default/files/editor_files/orecciette.png
Description: Orecchiette or ‘little ears’ are traditionally served withbroccoli rabe, anchovies, chilli andgarlic.
More pasta types...
Special saffron pastaLong and skinny:
Spaghetti, linguine, fusilli lunghi, vermicelli, capellini, spaghettini, bucatini.
Long ribbons:
Tagliatelle, pappardelle, fettuccine, mafaldine, stringozzi, trenette.
Baked conchiglioniShells:
Conchiglie, lumache, lumaconi.
Twists:
Fusilli, trofie, strozzapreti, caserecce, gemelli, rotini.
Tubes:
Penne, rigatoni, macaroni, paccheri, tortiglioni, trenne, manicotti, ditalini, cannelloni.
OrzoMini shapes:
Orzo, fregola, canestrini, stelline, risi, quadrettini, anelli.
Filled pasta:
Ravioli, tortellini, cappelletti, agnolotti.
Pasta buying tip...
Pasta ending in 'ini' is a smaller version of a particular shape, and pasta ending in 'oni' is a larger version of a particular shape. For example, fusillini (smallest twist), fusilli (medium twist), fusillioni (largest twist)
How to match pasta shapes to sauces
While spaghetti Bolognese is one of the world's most well-known pasta dishes, it is fundamentally inauthentic. Italian cooks would seldom serve a thick, saucy ragu with thin pasta ribbons - they're far more likely to team such a sauce with large shells or tubes to capture the sauce, or thicker long pasta, like tagliatelle and pappardelle.
Generally, the larger shapes work better with thick, robust sauces, while skinny shapes, like strands of delicate vermicelli, suit light, cream sauces. Follow our suggestions of what shape to combine with what accompaniment - and share your own ideas with us below.
Long and skinny Pasta shape such as Spaghetti, linguine, fusilli lunghi, vermicelli
Serve with light seafood sauces, cream- or oil-based sauces.
Long ribbons such as Tagliatelle, pappardelle, fettuccine, mafaldine
Serve with Rich, meaty sauces.
Shells: Conchiglie, lumache
Serve with heavy cream or meat sauces; large ones can be stuffed.
Twists such as Fusilli, trofie, strozzapreti, caserecce, gemelli
Serve with lighter, smoother sauces which will cling to the twists, such as pesto.
Tubes: Penne, rigatoni, macaroni, paccheri
Serve with hearty vegetable sauces, or baked cheese dishes. Also good with Bolognese or ragu.
Mini shapes: Orzo, fregola, canestrini, stelline
Serve in soups and stews or as pasta salads.
Filled pasta: Ravioli, tortellini, cappelletti
As the filling contains lots of flavour, these are traditionally served with a light butter or oil sauce.