![]() Vermicelli: Very thin strands of spaghetti. Tagliatelle: Long, thin, flat egg noodles about 1/4 inch wide. Tagliarini: Long, paper-thin ribbons, usually less thatn 1/2 inch wide. Rigatoni: Large grooved macaroni about 1 1/2 inches wide. Penne: Quill shaped small pasta diagonally-cut smooth tubes. Orecchiette: "Little ears." Tiny disk shapes. Macaroni: Tube shapes of various lengths. Lumache: Large snail-shaped shells intended for stuffing. Linguini: Very narrow (1/2 inch wide or less), long ribbons. ![]() Best Sellers Rank: 270,405 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food) 460 in Packaged Macaroni & Cheese. Lasagne: Long, very broad noodles (2-3 inches wide) with straight or rippled edges. Product Dimensions : 6.65 x 10.83 x 10.83 inches 12 Ounces. Gemelli: Short, 1 1/2 inch long twists that resemble two strands of spaghetti twisted together Bucatoni being the thicker of the two.Ĭannelloni: Large, thick round pasta tubes, typically stuffed then baked with a sauce.Ĭapelli D'Angelo: Long thin strands of angel hair very similar to spaghetti.Ĭochiglie / Conchiglioni: Ridged shells, with Conchiglioni being the larger version.Ĭresti di gallo: Medium-size and curved with a ruffled crest on the outside edge.ĭitali/ Ditalini: "Thimbles." Small, very short tubes of macaroni.įarfalle: "Butterflies." Bow or butterfly-shape.įettuccine / Fettuccini: "Little Ribbons." Thin, flat egg noodles about 1/4 inch wide ![]() Some doughs have egg added, although doughs made with only four and eggs are generally referred to as noodles.Īnelli / Aniline: small rings, anellini being the smallest version.īucatini / Bucatoni: Long medium tubes slightly thicker than spaghttti used for basic pasta dishes. Pasta describes a wide variety of noodles made from this type of dough. Almost every country has a form of pasta. In Italian, pasta means "paste," and refers to a dough made of durum wheat flour combined with a liquid, usually water or milk.
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