Jump to content

List of pasta

From Wikipedia, the free encyclopedia

For list of dishes prepared using pasta, see List of pasta dishes.
Some different colours and shapes of pasta in a pasta specialty store in Venice

There are many different varieties of pasta.[1] They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato".[2]

Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.

Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle, etc., all conveying the sense of 'little'; or with the augmentative suffixes -oni, -one, meaning 'large'. Other suffixes like -otti 'largish', and -acci 'rough, badly made', may also occur. In Italian, all pasta type names are plural.

Long- and medium-length pasta

[edit]

Long pasta may be made by extrusion or rolling and cutting.

List of long- and medium-length pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Barbine Thin strands, often coiled into nests Little beards[3] Barbina
Bavette Narrower version of tagliatelle Bibs[4] Baverine, bavettine, lasagneddi (in Sicily)[5] Liguria[5]
Bigoli Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[6] From bigolaro, the pasta press used to make bigoli[7] Fusarioi[6] Veneto[6]
Bucatini Thick spaghetti-like pasta with a hole running through the center Hollow straws[4] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[8][9] Lazio[6]
Busiate (or busiati) Type of long macaroni. Often coiled around a twig of local weed.[10] From busa, meaning "reed".[11] Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[11] Sicily (particularly Trapani)[11] Sardinia[6]
Capellini Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. Thin hair, little hair[3] Angel Hair,[12] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[9][13] Liguria[6]
Fedelini Very thin spaghetti[14] Little faithful ones Naples, Genoa and Liguria[15]
Ferrazzuoli Similar to a twisted buccato with a cleft running on the side Possibly from the thin iron square used to create the cleft.[citation needed] Cannucce[16] Calabria[16]
Fettuccine Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle[17] Little ribbons:[18] from affettare, "to slice".[17] Lasagnette, fettucce, ramicce, sagne[9][17] Rome[17]
Fileja Elongated screw.[19][20] Dialectal for yarn, filato[21] filleda,[20] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[22] Vibo Valentia (Calabria),[23] Avellino (Campania)[24]
Linguine Flattened spaghetti Little tongues[4] Bavettine, bavette fini, radichini, linguettine[9]
Lagane[25] Wide pasta Lasagnoni, Bardele[9]
Lasagna Square or rectangle sheets of pasta that sometimes have fluted edges (lasagne ricce). The square of pasta is lasagna while the dish is lasagne[26] Possibly from Latin lasanum or Greek lasonon, "Cooking pot",[18][26] or the Greco-Roman laganum, a flat piece of bread.[26] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[26] the fluted version can also be doppio festone, sciabo, sciablo[27]
Lasagnette Narrower version of Lasagna[28] Little lasagna
Lasagnotte Longer version of Lasagna Bigger lasagna
Maccheroni alla molinara Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo
Maccheroncini di Campofilone Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche[29]
Mafalde Long rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of Savoy[25][30] Reginette, frese, tagliatelle nervate,[9] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[30] Naples[30]
Matriciani Similar to perciatelli, but folded over rather than hollowed out
Pappardelle Thick flat ribbons[28] of egg-based dough From Tuscan papparsi, "to pig out".[31] Papparelle,[9] paparele (Veneto); paspardelle (Marche)[31] Tuscany and northern Italy[31]
Perciatelli "Virtually identical to bucatini"[32] From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[9] Campania[6]
Picagge Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green. In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means napkin and refers to the size and shape of the pasta.[33] Picaje or piccagge[33] Liguria, in particular the province of Savona[33]
Pici Very thick, irregular and long, hand-rolled pasta.[34] From appiciare, "to stick".[34] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[34][35] Tuscany[34]
Pillus Very thin ribbons cooked in beef broth Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche Serrated ribbons literally the feminine plural of rustico, meaning 'rustic'[36] Apulia
Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne
Scialatelli or scialatielli Short, flat ribbons Sorrento[37]
Spaghetti A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[39] "Little strings".[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[38] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[9][39] Sicily
Spaghetti alla chitarra Square spaghetti,[40] made of egg and flour Named after the guitar-like device used to cut the pasta,[40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. Tonnarelli, maccheroni alla chitarra Abruzzo
Spaghettini A slightly thinner version of spaghetti[41] Thin spaghetti[41] Thin spaghetti
Spaghettoni A slightly thicker version of spaghetti[39] Thick spaghetti Spaghetti spessi
Stringozzi Similar to shoelaces Shoestring-like, shoelaces[42]
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[43] The threads (or wool) of God[43] Sardinia[43]
Tagliatelle Ribbons of egg-based pasta.[44] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut".[44] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[9][44] Emilia-Romagna (part. Bologna)[44]
Tagliolini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[45] Liguria, Piedmont[45]
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine.
Tripoline Thick ribbon ridged on one side[46] Signorine[9]
Vermicelli A traditional pasta round that is thinner than spaghetti.[47][48] Little worms[4][49] Campania[6]
Ziti Long, narrow hose-like tubes[28] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[50] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. Bride and bridegroom (ziti is plural) in Sicilian dialect.[50] Boccolotti, zitoni, zituane, candele, ziti candelati[9][50] Sicily,[51] Southern Italy[50]

Short-cut pasta

[edit]

Short-cut pasta (pasta corta) are mostly made by extrusion.

List of short-cut pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Anelli Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside.[52] Small rings[53] Anelloni, anellini, anelletti, anelloni d'Africa (large rings)[54] Sicily[55]
Boccoli Short, thick twisted shape. Ringlets Sardinia
Calamarata Wide ring-shaped pasta Squid-like Calamari Naples[56]
Campanelle or torchio Flattened bell-shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge.[57] Bellflower,[18][58] gigli are lilies,[18] torchio is a press (usually for olive or grapes, but also pasta).[57] Gigli,[58] cornetti, corni di bue[9]
Cappelli da chef Extruded pasta that looks like a chef's hat Chef hats Chef's hats
Casarecce Short lengths extruded into a S shape.[59] From casereccio, "homemade". Casarecci, Cesariccia[9] Sicily, Campania[60]
Cascatelli Designed by Dan Pashman in 2021 – thick, half-tubed pasta with ruffled sides From cascatelle, "little waterfalls" United States
Castellane Shell pasta coiled into a conical shape Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.
Cavatappi Corkscrew-shaped macaroni. Corkscrews Cellentani,[61] amori, spirali, tortiglioni, or fusilli rigati.
Cavatelli Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)[62] From the verb cavare, "hollow". Cortecce,[63] 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),[62] pizzicarieddi (Apulia).[64] Pictured is dry capunti, a variety of cavatelli from Apulia. Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily[62]
Chifferi Short and wide macaroni. Can be smooth (lisce) or furrowed (rigati).[65] From the Austrian cookies Kipferl.[66] Gomiti[6]
Cicioneddos Hand-rolled, shell-shaped pasta that are smaller than malloreddus. Sardinia
Conchiglie Seashell-shaped, usually furrowed (rigate) Shells[4] Arselle, abissini, coccioline, conchigliette, tofettine,[67] cinesini, margaritine, cinesi rigati, mezzi cocci, margherite rigate, cappettine[9]
Creste di galli Short, curved, and ruffled Cock's comb[4] Grui[6]
Fagioloni Short narrow tube Large beans
Farfalle Bow tie- or butterfly-shaped Butterflies[4] fiochetti, fiocconi, farfalloni, galla genovese,[9] strichetti (Modena), nocchette (Apulia and Abruzzo)[68] Northern Italy[69]
Fazzoletti Thin rectangles or squares of pasta Handkerchief[70] Fazzoletti di seta, mandilli di sea (Ligurian dialect)[70] Liguria[70]
Festoni Thick ruffled helices Festoon
Fiorentine Grooved cut tubes Florentine
Fiori Shaped like a flower Flowers
Fusilli Long, thick, corkscrew-shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle".[71] Eliche, girandole, rotini, tortiglioni, spirali[9][71]
Fusilli bucati A hollow version of fusilli.[72] Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati).[73] Holed spindles Busiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco.[74][73] Sicily[6]
Garganelli Egg pasta in a square shape rolled into a tube From garganel, "oesophagus"[75][18] Maccheroni al petine (Marche), fischioni[75] Emilia-Romagna[75]
Gemelli A single S-shaped strand of pasta twisted in a loose spiral.[76] The name derives from the Italian for twins.[18]
Gnocchi Lobed shells. Not to be confused with gnocchi dumplings. Possibly "knots"[18]
Gomiti Elbow maccheroni, furrowed. From gomito, "elbow".[77] Chifferi
Lanterne Curved ridges Lanterns
Lorighittas Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope.[78] Small rings[79] Morgongiori, Sardinia[78]
Macaroni Tubes, either bent or straight[80] From Greek for food made from barley[81] Macaroni[9] (outside of Italy), maccheroncini[82] Naples[82]
Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness[83] Small maccheroni
Mafaldine Short ribbons with ruffled sides[84] Little mafalde Mafalda corta, Biricci[20]
Maltagliati Irregular shapes of flat pasta formed from scraps of pasta production.[85] Badly cut[25] Strengozze,[9] 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)[86]
Malloreddus Hand-rolled, shell-shaped pasta with saffron. A machine-extruded version also exists, which typically omits the use of saffron.[87] In Campidanese dialect a malloreddu is a male cow (plur. malloreddus)[88] Gnocchetti sardi,[9] caidos, macarones cravaos, maccaronis de orgiu[88] Sardinia[88]
Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[89] A reference to mandalas.
Marille Designed by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[89] From mare, "sea"
Mezzani Short curved tube[90][91] Half-size ones Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes)[9]
Mezze maniche About half the length of rigatoni Half-sleeves
Mezze penne Short version of penne Half-pens
Mezzi bombardoni Wide short tubes Half-bombards
Nuvole Short coiled pasta Clouds
Paccheri Large tube pasta often topped with sauce or stuffed with ingredients.[92] May collapse under own weight when cooking.[93] from Napolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.[93][94] The name has been ascribed to a slapping sound they may make when eaten.[92] Maniche di frate, maniche rigate, rigatoni, rigatoncini, bombaroni, tufoli rigati. Moccolotti in Marche and Umbria.[94] Naples[93]
Passatelli Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth.[95] Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna[95]
Pasta al ceppo Sheet pasta that is similar in shape to a cinnamon stick[96] Log-type pasta
Penne Medium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker.[97] Pens (after a quill pen) or feathers.[4] Pennine, mezze pennette lisce, mezze penne, mezzani, pennettine, pennuzze, penne regina,[9] mostaccioli, penne a candela, penne di natale/natalini, penne di ziti/zitoni.[98] Liguria[99][100]
Penne ricce Curled penne variant, usually grooved. Curly penne.
Picchiarelli Slightly longer than cavatelli. Apulia
Pipe rigate Very similar to Lumaconi but smaller has lines running the length of it Grooved pipes.
Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate.[101] From pinzochero, "bigot".[101] Fugascion, pizzocher di Tei[101] Valtellina (Lombardy)[101]
Quadrefiore Square with rippled edges From quadro, "square" and fiore, "flower"
Radiatori Shaped like radiators, they were created between the First and Second World Wars.[102] They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces.[103] Radiator[18] Marziani[9]
Riccioli Hollow cut with cylindrical ridges. Curls.
Ricciolini Short wide pasta with a 90-degree twist Little curls
Ricciutelle Short spiralled pasta Little curls
Rigatoncini Smaller version of rigatoni Small lined ones
Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method.[104] From rigare, "to line, furrow, groove".[104] Bombardoni, cannaroni rigati, cannerozzi rigati, rigatoni romani, trivelli, tuffolini rigati[104] Lazio[104]
Rombi Rhombus-shaped ribbons
Rotelle Wagon wheel-shaped pasta Little wheels. Biciclette, ruotine, ruote, rotelline, ruotelline, rotine, rotini[9][105]
Sagnette Short thick ribbons from Abruzzo and Molise. Also called sagne or tagliolini.
Sagnarelli Rectangular ribbons with fluted edges
Sedani Slightly larger than macaroni with a similar slight bend. Can be smooth (lisce) or furrowed (rigati). From sedano, "celery" Sedanini, cornetti, diavoletti, diavolini, folletti; or zanne d'elefante if smooth.[106] Naples[107]
Spirali Spiraled tubes Spirals
Spiralini (Scharfalini) Tightly coiled spirali Little spirals
Strapponi Strips of pasta ripped from a sheet. From strappare, "to rip off"[108] Tuscany[108]
Strozzapreti Rolled across their width. Similar to Sicilian casarecce. Priest-chokers or priest-stranglers[109] Strangolarpreti, gnocchi di prete (Friuli); frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio); maccheroni alla molinara (Abruzzo); strangulaprievete (Naples); strangulaprieviti (Calabria); affogaparini (Sicily)[109] Tuscany, Emilia-Romagna[109]
Testaroli Tuscany
Tortiglioni Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta.[110] From Latin torquere, "to twist"[110] Elicoidali[9] Campania, Lazio[110]
Treccioni Coiled pasta. From treccia, "braid".
Trenne Penne shaped as a triangle[76] Triangoli, penne triangolo
Trofie Thin twisted pasta made of durum wheat and water.[111] Trofie bastarde are made with chestnut flour.[112] possibly from Greek trophe, "food"[18] or local Genovese dialect strofissià or strufuggiâ, "to rub".[112] Rechelline, trofiette.[112] Liguria[112]
Trottole Pasta in the shape of spinning tops[113]
Tuffoli Ridged rigatoni
Vesuvio Corkscrew-shaped pasta. From Mount Vesuvius Campania

Stretched pasta

[edit]

Strascinati are mostly hand-made disks of pasta dragged (strascinato) across a wooden board. Orecchiette are a typical example.

List of stretched pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Cencioni Petal shaped, slightly curved with rough convex side[114] Little rags Mischiglio (Basilicata)[114] Southern Italy[114]
Corzetti Flat figure-eight stamped from Liguria[115] The name derives from a 14th century Genovese coin, the corzetto.[115] Curzetti (Genoa); crosets (Piedmont); crosetti (Emilia-Romagna); croxetti, torsellini[115] Val Polcevera[6]
Fainelle Flat strascinato that vaguely resembles carob.[116] Fainella means carob in Pugliese dialect.[116] Foggia (Apulia)[116]
Foglie d'ulivo Shaped like an olive leaf Olive leaves Southern Apulia[117]
Orecchiette Irregular disc with a central dome and a slightly thicker crown. Strascinate are identical but flat.[118] Little ears[4] strascinate; recchini (Rome); recchietele (Campania, Molise and Basilicata); orecchie di prete (Abruzzo and Basilicata); cicatelli (Apulia); recchie di prevete (Foggia); cagghiubbi/fenescecchie (Bari); chancierelle/pochiacche (small/big versions; Taranto); stacchiodde (Lecce)[118] Apulia[118]

Soup pasta

[edit]

These are small types of pasta, mainly used in soups, many of which belong to the pastina ('small pasta') family.[119][25]

List of small or soup pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Acini di pepe Bead-like pasta[120] Grains of pepper
Alphabet pasta Pasta that has been mechanically cut or pressed into the letters of the alphabet Alfabeto[121]
Anchellini Small beads[120]
Anelli Small rings of pasta (not to be confused with Calamaretti) Small rings Aneletti, anidduzzi, cerchionetti, taraduzzi[54] Sicily[54]
Anellini Smaller version of anelli Little rings[18] Anelline[122]
Armonie Small "squiggles"[120]
Conchigliette Small shell-shaped pasta Little shells Cocciolette[120]
Coquillettes Semicircular[120]
Coralli Ridged tubes[120]
Corallini Small short tubes of pasta Little corals
Cuscussu Minuscule dots[120] reminding of couscous Scucuzzu.[123] Kusksu in Malta Liguria, but found throughout Italy and in Malta.[123]
Ditali Short tubes whose diameter is roughly the same as their length. Can be lisci or rigati[124] Thimbles[18] Ditalini, tubetti, tubettini, gnocchetti di ziti, ditaletti, coralli; denti di vecchia, denti di cavallo, ganghi di vecchia, magghietti (Apulia and Sicily)[124] Campania, Apulia[125]
Egg barley
Farfalline Small bow tie-shaped pasta[120] Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos[126] Pasta prepared with eggs, flour and water.[126]
Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
Fregula Bead-like pasta from Sardinia. Slightly toasted due to drying process.[127] Little fragments[128] Fregola, freula, fregua
Funghini Small mushroom-shaped pasta Little mushrooms
Gianduietta Farm animals[120]
Grano Grain-shaped[120]
Gramigna Short curled lengths of pasta. Spaccatelle are larger.[129] From gramigna, "weed"[4] or spaccatura, "slot"[129] Crestine, margherite lisce, fagioletti, zitellini, tubettini lunghi,[9] gramignoni, spaccatelle[130] Sicily,[129] Emilia-Romagna, Marche, Friuli-Venezia Giulia[131]
Grattini Small granular, irregular shaped pasta (smaller version of Grattoni)[120] Little grains
Grattoni Large granular, irregular shaped pasta[120] Grains
Margheritine Daisy-shaped[120]
Merletti Lace-shaped[120]
Midolline Flat teardrop shaped pasta[120] (similar to Orzo but wider)
Occhi di passero Thick rings[120]
Occhi di pernice Very small rings of pasta Partridge's eyes
Orzo Rice shaped pasta.[28] Risoni are slightly bigger.[132] Barley,[18] rice[132] Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni[9] riso[132]
Pastina Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe Little pasta
Piombi Spheres slightly larger than acini di pepe "Leads" as in lead shot Pearl pasta
Ptitim Rice grains, spheres or other forms Flakes Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous[133] Israel
Puntine Smaller version of Risi[120]
Quadrettini Small flat squares of pasta Little squares[18] Quadrucci, quadratini, quadretti, lucciole,[9] quadrellini, quadrotti; quaternei (Emilia-Romagna); squadrucchetti (Umbria); ciciarchiola/cicerchiole (depending on size; Lazio).[134]
Sorprese Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce) Surprise
Stelle Small star-shaped pasta. Stars, small or big (resp. stelline or stellette)[135] anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette[9][135]
Stortini Smaller version of elbow macaroni Little crooked ones
Tripolini In larger varieties these are sometimes called farfalle tonde.[136] Small bow tie-shaped pasta[120] with rounded edges. canestrini are small willow baskets. Signorine,[9] canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti[136]

Filled pasta

[edit]

The name raviolo (plural ravioli) can be used as a generic description for almost any type of filled pasta.[137]

List of filled pasta
Type Image Description Translation Synonyms Origin or main area of consumption
Agnolini Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth.'[138] Diminutive of old word for "angel"[138] "agnulìn" or "agnulì" Lombardy[138]
Agnolotti Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro).[139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt[140] Piedmont[139]
Caccavelle Large bowl-like pasta intended for stuffing From Latin cacabus, "pot"[141] Pentole (Naples)[141] Naples[141]
Cannelloni Rolls of pasta with various fillings, usually cooked in an oven[142] Derived from cana, "reed". Cannaciotti, canneroncini, cannarone/cannerone (Naples), cannarune (Apulia), canneroni, cannoli/ crusetti (Sicily), manfriguli/manfrigoli (Valtellina),[143] manicotti (in the US),[144] gnocchettoni zitoni, tagliati di zitoni, cannelloni zitoni, spole, sigarette, schiaffoni[9] Central Italy[6]
Cappelletti Squares of dough filled with cheese (or, rarely, meat) and closed to form a small hat (cappello=hat). In the large majority of Romagna the filling is made with a mixture of parmesan and soft cheese. Little caps or hats[145][146] cappelli, cappelli del prete, or nicci in Tuscany.[145] Emilia-Romagna[6]
Caramelle A stuffed pasta resembling double twist candies. Candy Parma and Piacenza[147]
Casoncelli A stuffed pasta with various fillings. Possibly from casa, "house" Casonsei, Casonziei, Ciaroncie[6] Lombardy[6]
Casunziei A stuffed pasta with various fillings From casa, "house" Veneto
Conchiglioni Large, stuffable seashell shaped Large shells Campania
Culurgioni A stuffed pasta typical with a filling of potato and mint Culingionis, Culurzones, Kulurjones, angiolottus, spighitti Sardinia (particularly the South-Eastern Ogliastra region)
Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles
Lumache Snailshell-shaped pieces. Larger than gomiti or pipe. Snails[4] Lumachelle, lumachette, cirillini,[9] chifferini, ciocchiolette, cirillini, gomitini, gozziti, lumachelle, lumachoni, lumaconi, pipe, pipette, tofarelle[148]
Mezzelune Semicircular pockets about 2.5 in. diameter Half-moons[149]
Occhi di lupo Large, stuffed, penne-shaped pasta. Around 1.5 inches long.[150] Ribbed wolf eyes[4]
Pansotti Triangular shape with a bulging center, does not contain meat.[151] Big bellies[151] Ravioli di magro.[151] Liguria[151]
Pavese agnolotti Square pockets; they are filled with Pavese stew.[152] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname.[18] agnolot, agnulot, agnuloti[153] Lombardy[153]
Ravioli Two pieces of pasta on top of another, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof. Though commonly square, other forms are also used, including circular and semi-circular (Mezzelune) Many claimed origins: possibly from rapa, "vegetable root", or rabibole, "cheap stuff" in Ligurian dialect; or simply from ravolgere, "to wrap".[137][154]
Rotolo ripieno A rolled pasta with filling; cooked roll is normally sliced, covered in sauce and broiled in the oven[155] "Stuffed roll"[155] Rotoli imbotito; strudel (Trentino-Alto Adige); pasta al sacco (Marche)[155]
Sacchettoni Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks Sacchetti, sacchetini depending on size[9]
Tortelli Square sheet of pasta folded into a triangle or discus folded into half-circle, with both extremities subsequently joined to form a ring shape. About 30x35 mm in size. Sweet variations can be found (tortelli cremaschi).[156] Little pies[156] Cappellacci, turtello (Emilia-Romagna), tordelli (Tuscany), casonsei (Bergame and Brescia)[156]
Tortellini Ring-shaped, usually stuffed with a mixture of meat and cheese. About 25x20mm in size.[157] Small tortelli[157] Agnoli, presuner or prigioneri (Capri)[157]
Tortelloni Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat.[158]
Tufoli A pasta shell large enough for stuffing[159] (as with meat or cheese). From a southern Italian dialect, plural of tufolo (tube), modification of Latin tubulus (tubule) Large tube Maniche, Gigantoni, Occhi di elefante, Elefante, Canneroni grandi, Occhi di bove[9]

Gnocchi and gnocchetti

[edit]
List of gnocchi and gnocchetti
Type Image Description Translation Synonyms Origin or main area of consumption
Canederli Small balls of dough. Usually made of bread crumbs, but sweet variants would have a potato base.[160] From the German Knödel[160] Gnocchi di pane, canedeli, knödel[160] Trentino-Alto Adige[160]
Donderet Elongated, narrow dumpling[161] Dandolarini, strangolapreti piemontesi[161] Piedmont, more particularly Cuneo province and Valle Colla.[161]
Gnocchi various thick, small, and soft dough dumplings May be derived from the Italian word nocchio, meaning a knot in wood,[162] or from nocca, meaning knuckle Gnocchetti, gnocchi alla romana, gnudi, malfatti, strangulaprievete, cavatelli, malloreddus various

See also

[edit]

References

[edit]
  1. ^ Zanini De Vita 2009, p. xiv.
  2. ^ Zanini De Vita 2009, p. xviii.
  3. ^ a b Cosmo, S. (2017). The Ultimate Pasta and Noodle Cookbook. Cider Mill Press. p. 85. ISBN 978-1-60433-733-4. Retrieved 30 December 2019.
  4. ^ a b c d e f g h i j k l m Kostioukovitch, Elena (October 13, 2009). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN 9781429935593 – via Google Books.
  5. ^ a b Zanini De Vita 2009, pp. 117–118.
  6. ^ a b c d e f g h i j k l m n o p Hildebrand & Kenedy 2011, p. 28.
  7. ^ Hildebrand & Kenedy 2011, p. [page needed].
  8. ^ Hildebrand & Kenedy 2011, p. 34.
  9. ^ a b c d e f g h i j k l m n o p q r s t u v w x y z aa ab ac ad ae af ag ah "Pasta-shapes". www.food-info.net. Retrieved 12 November 2017.
  10. ^ "Busiate". www.pastificiocampo.it. Archived from the original on 1 December 2017. Retrieved 30 November 2017.
  11. ^ a b c Hildebrand & Kenedy 2011, p. 40.
  12. ^ "Pasta Products, Enriched and Whole Wheat, p.2" (PDF).
  13. ^ Hildebrand & Kenedy 2011, p. 54.
  14. ^ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
  15. ^ "Fedelini | Local Pasta Variety From Italy". www.tasteatlas.com. Retrieved 9 February 2021.
  16. ^ a b Zanini De Vita 2009, p. 102.
  17. ^ a b c d Hildebrand & Kenedy 2011, p. 100.
  18. ^ a b c d e f g h i j k l m n o "The Ministry – Perfect Pasta Shapes – Geometry Of Pasta". Geometry Of Pasta. Retrieved 7 November 2017.
  19. ^ Riley, Gillian (2007). The Oxford companion to Italian food. Oxford: Oxford University Press. p. 88. ISBN 978-0-19-860617-8. OCLC 87771396.
  20. ^ a b c "Fileja pasta from Calabria". The Pasta Project. 28 December 2016. Retrieved 24 January 2018.
  21. ^ Cosenza, Giulia (2 April 2017). "Maccheroni calabresi, la pasta della domenica". Il calice di Ebe (in Italian). Retrieved 25 October 2020.
  22. ^ Zanini De Vita, Oretta (2004). La pasta. Atlante dei prodotti tipici. AGRA. p. 195.
  23. ^ Machado, Amparo; Prete, Chiara (2015). 1001 specialità della cucina italiana da provare almeno una volta nella vita. Newton Compton. p. 87. ISBN 978-8854182868.
  24. ^ "Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it". www.agendaonline.it (in Italian). Archived from the original on 23 August 2018. Retrieved 23 August 2018.
  25. ^ a b c d Zanini De Vita 2009, pp. 145–147.
  26. ^ a b c d Hildebrand & Kenedy 2011, p. 136.
  27. ^ Hildebrand & Kenedy 2011, p. 142.
  28. ^ a b c d Rosso, J.; Lukins, S. (1989). The New Basics Cookbook. Workman Publishing Company. p. 130. ISBN 978-0-89480-392-5. Retrieved 30 December 2019.
  29. ^ "Maccheroncini di Campofilone: Marche's 600-year-old pasta". Great Italian Chefs. 22 May 2018. Retrieved 29 July 2018.
  30. ^ a b c Hildebrand & Kenedy 2011, p. 214.
  31. ^ a b c Hildebrand & Kenedy 2011, p. 184.
  32. ^ Andrews, C.; Hirsheimer, C.; Batali, M. (2012). Country Cooking of Italy. Chronicle Books. p. pt91. ISBN 978-1-4521-2392-9. Retrieved 30 December 2019.
  33. ^ a b c Zanini De Vita 2009, p. 189.
  34. ^ a b c d Hildebrand & Kenedy 2011, p. 198.
  35. ^ "Le ricette della tradizione". Umbria tourism (in Italian). Retrieved 19 January 2018.
  36. ^ "rustiche - Wiktionary". en.wiktionary.org. Retrieved 3 January 2020.
  37. ^ Luca Serianni; Maurizio Trifone, eds. (2011). Il Devoto-Oli 2012. Vocabolario della lingua Italiana (in Italian). Le Monnier.
  38. ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
  39. ^ a b c Hildebrand & Kenedy 2011, p. 230.
  40. ^ a b Luongo, P.; Strausman, M.; Hirsheimer, C. (2007). Two Meatballs in the Italian Kitchen. Artisan. p. 112. ISBN 978-1-57965-345-3. Retrieved 3 January 2020.
  41. ^ a b Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing & Rights Agency. p. 406. ISBN 978-1-934925-63-8. Retrieved 30 December 2019.
  42. ^ Zibart, E. (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. p. pt68. ISBN 978-0-89732-775-6. Retrieved 30 December 2019.
  43. ^ a b c "Sardinia's Su Filindeu: The Rarest Pasta in the World". April 20, 2021.
  44. ^ a b c d Hildebrand & Kenedy 2011, p. 248.
  45. ^ a b Hildebrand & Kenedy 2011, p. 254.
  46. ^ Steves, R. (2017). Rick Steves' Italian Phrase Book & Dictionary. Avalon Publishing. p. 136. ISBN 978-1-63121-749-4. Retrieved 30 December 2019.
  47. ^ "Definition of Vermicelli". Merriam-Webster. 11 December 2019. Retrieved 3 January 2020.
  48. ^ "Pasta Products, Enriched and Whole Wheat" (PDF).
  49. ^ Wheeler, Jen (5 March 2019). "What Is Vermicelli?". Chowhound. Retrieved 3 January 2020.
  50. ^ a b c d Hildebrand & Kenedy 2011, p. 282.
  51. ^ Drezga, Stephen (29 July 2019). "ARCHAEOLOGY OF PASTA - Ziti". Chef's Mandala. Retrieved 28 August 2020.
  52. ^ Zanini De Vita 2009, p. 34.
  53. ^ Herbst, R.; Herbst, S.T. (2015). The Deluxe Food Lover's Companion, 2nd edition. Barron's Educational Series. p. 735. ISBN 978-1-4380-7621-8. Retrieved 30 December 2019.
  54. ^ a b c Hildebrand & Kenedy 2011, p. 26.
  55. ^ Drezga, Stephen (25 February 2020). "ARCHAEOLOGY OF PASTA - Anellini / Anelloni / Anelli". Chef's Mandala. Retrieved 28 August 2020.
  56. ^ Bonetto, Cristian (20 June 2016). Napoli, Pompei e la Costiera Amalfitana. Lonely Planet. ISBN 9788859232438.
  57. ^ a b Hildebrand & Kenedy 2011, p. 258.
  58. ^ a b Hildebrand & Kenedy 2011, p. 42.
  59. ^ Hildebrand & Kenedy 2011, p. 66.
  60. ^ Drezga, Stephen (7 October 2019). "ARCHAEOLOGY OF PASTA - Casarecce". Chef's Mandala. Retrieved 28 August 2020.
  61. ^ Hildebrand & Kenedy 2011, p. 68.
  62. ^ a b c Hildebrand & Kenedy 2011, p. 70.
  63. ^ Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p. 132. ISBN 978-2017042839.
  64. ^ Zanini De Vita 2009, pp. 73, 195.
  65. ^ Zanini De Vita 2009, p. 78.
  66. ^ Hildebrand & Kenedy 2011, p. 74.
  67. ^ Hildebrand & Kenedy 2011, p. 76.
  68. ^ Hildebrand & Kenedy 2011, p. 92.
  69. ^ Drezga, Stephen (31 May 2018). "ARCHAEOLOGY OF PASTA - Farfalle". Chef's Mandala. Retrieved 28 August 2020.
  70. ^ a b c Hildebrand & Kenedy 2011, p. 96.
  71. ^ a b Hildebrand & Kenedy 2011, p. 104.
  72. ^ The Digital Pasta Book 1 / Italian pasta. NORDISC Music & Text. February 17, 2003. ISBN 9788788619478 – via Google Books.
  73. ^ a b Hildebrand & Kenedy 2011, p. 108.
  74. ^ "Cook's Thesaurus: Pasta Shapes". Foodsubs.com. Retrieved 30 December 2019.
  75. ^ a b c Hildebrand & Kenedy 2011, p. 110.
  76. ^ a b Mark, Bittman (1998). How to cook everything. Simple recipes for great food. New York, NY: Macmilllan. ISBN 0-02-861010-5. OCLC 64396558.
  77. ^ Hildebrand & Kenedy 2011, p. 130.
  78. ^ a b "Le "Lorighittas"". www.morgongiori.eu (in Italian). Retrieved 7 August 2018.
  79. ^ Grammatica e vocabolario dei dialetti sardi. Archivio fotografico sardo. 2002. p. 295.
  80. ^ "Waitrose Macaroni". waitrose.com. Waitrose. Archived from the original on 13 October 2014. Retrieved 3 September 2014.
  81. ^ "macaroni". Oxford Dictionaries. Oxford University Press. Archived from the original on July 18, 2012. Retrieved 3 September 2014.
  82. ^ a b Hildebrand & Kenedy 2011, p. 152.
  83. ^ Iengo, Arturo (2008). Cucina Napoletana – Arturo Iengo – Google Books. New Holland. ISBN 9781845379896.
  84. ^ Fletcher, J.; Pearson, V. (2012). Four Seasons Pasta: A Year of Inspired Recipes in the Italian Tradition. Chronicle Books. p. 60. ISBN 978-1-4521-2377-6. Retrieved 3 January 2020.
  85. ^ Green, Aliza (January 1, 2012). Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More. Quarry Books. ISBN 9781610581950 – via Google Books.
  86. ^ Hildebrand & Kenedy 2011, p. 166.
  87. ^ Zanini De Vita 2009, p. 170.
  88. ^ a b c Hildebrand & Kenedy 2011, p. 163.
  89. ^ a b Joseph Froncioni. "DESIGNERS' PASTA PASTS – Extreme pasta shapes that never made it". Archived from the original on 10 March 2016.
  90. ^ Polvay, Marina (February 17, 1990). Slim and Healthy Italian Cooking. Seaside Publishing. ISBN 9780942084337 – via Google Books.
  91. ^ Simmons, Marie (April 26, 2005). 365 Ways to Cook Pasta: For Every Season, For Every Reason, a Pasta Lover's Paradise. Harper Collins. ISBN 9780060589929 – via Google Books.
  92. ^ a b Schwartz, Arthur (October 7, 1998). Naples at Table: Cooking in Campania. Harper Collins. ISBN 9780060182618 – via Google Books.
  93. ^ a b c Hildebrand & Kenedy 2011, p. 176.
  94. ^ a b Zanini De Vita 2009, p. 190.
  95. ^ a b "Maria Pia Hellrigl recipe". Archived from the original on 28 November 2004. Retrieved 18 May 2013.
  96. ^ Peel, Mark; Silverton, Nancy (February 9, 2011). The Food of Campanile: Recipes from the Famed Los Angeles Restaurant: A Cookbook. Random House Publishing Group. ISBN 9780307757265 – via Google Books.
  97. ^ Shearer, Victoria (20 November 2012). The Florida Keys Cookbook, 2nd: Recipes & Foodways of Paradise – Victoria Shearer – Google Books. ISBN 9780762781089.
  98. ^ Hildebrand & Kenedy 2011, p. 194.
  99. ^ "Penne? In origine erano con lo zafferano - WeLovePasta". Welovepasta.it. 20 June 2014. Retrieved 30 December 2019.
  100. ^ "Mezze Penne Rigate n° 141 Integrali | Pasta de Cecco". Archived from the original on 2021-01-27. Retrieved 2018-10-05.
  101. ^ a b c d Hildebrand & Kenedy 2011, p. 202.
  102. ^ Hildebrand & Kenedy 2011, p. 206.
  103. ^ "Cook's Thesaurus: Pasta Shapes". www.foodsubs.com.
  104. ^ a b c d Hildebrand & Kenedy 2011, p. 218.
  105. ^ Hildebrand & Kenedy 2011, p. 222.
  106. ^ Hildebrand & Kenedy 2011, p. 224.
  107. ^ Drezga, Stephen (3 March 2020). "ARCHAEOLOGY OF PASTA - Sedanini". Chef's Mandala. Retrieved 28 August 2020.
  108. ^ a b "Strapponi". www.terraditoscana.com. Retrieved 21 June 2019.
  109. ^ a b c Hildebrand & Kenedy 2011, p. 244.
  110. ^ a b c Hildebrand & Kenedy 2011, p. 270.
  111. ^ Kyle Phillips. "Trofie". About.com. Archived from the original on 2016-03-04. Retrieved 2008-07-13.
  112. ^ a b c d Hildebrand & Kenedy 2011, p. 274.
  113. ^ "trottole". June 17, 2021 – via Wiktionary.
  114. ^ a b c Cosmo, Serena (24 October 2017). The ultimate pasta and noodle cookbook (1st ed.). Kennebunkport, Maine. p. 67. ISBN 978-1-60433-733-4. OCLC 975365483.{{cite book}}: CS1 maint: location missing publisher (link)
  115. ^ a b c Hildebrand & Kenedy 2011, p. 80.
  116. ^ a b c Zanini De Vita 2009, p. 99.
  117. ^ Drezga, Stephen (31 March 2020). "ARCHAEOLOGY OF PASTA - Foglie d'Ulivo". Chef's Mandala. Retrieved 28 August 2020.
  118. ^ a b c Hildebrand & Kenedy 2011, p. 170.
  119. ^ Zanini De Vita, Oretta; Fant, Maureen B. (2013). "Pasta". Sauces & Shapes: Pasta the Italian Way. W. W. Norton & Company. p. 357. ISBN 978-0-393-08243-2.
  120. ^ a b c d e f g h i j k l m n o p q r "180 Pasta Types and How to Use Them". Fine Dining Lovers. 30 March 2016. Retrieved 27 November 2020.
  121. ^ Drezga, Stephen (14 July 2020). "ARCHAEOLOGY OF PASTA – Alfabeto (a.k.a. Alphabet)". Chef's Mandala.
  122. ^ Zanini De Vita 2009, p. [page needed].
  123. ^ a b Zanini De Vita 2009, p. 387.
  124. ^ a b Hildebrand & Kenedy 2011, p. 88.
  125. ^ Drezga, Stephen (4 March 2019). "ARCHAEOLOGY OF PASTA - Ditali & Ditalini". Chef's Mandala. Retrieved 28 August 2020.
  126. ^ a b Castro, Lourdes (December 1, 2009). Eat, Drink, Think in Spanish: A Food Lover's English-Spanish/Spanish-English Dictionary. Clarkson Potter/Ten Speed. ISBN 9781580084017 – via Google Books.
  127. ^ Hildebrand & Kenedy 2011, p. 102.
  128. ^ Paolo Rossi. "The Different Types of Pasta".
  129. ^ a b c Hildebrand & Kenedy 2011, p. 228.
  130. ^ Hildebrand & Kenedy 2011, p. 134.
  131. ^ Zanini De Vita 2009, pp. 139–140.
  132. ^ a b c Hildebrand & Kenedy 2011, p. 174.
  133. ^ Meador, David (14 October 2015). "Squash provides fantastic fall flavors". Living, Food & Drink: Cooking with Local Chefs. The Bradenton Herald.
  134. ^ Hildebrand & Kenedy 2011, p. 204.
  135. ^ a b Hildebrand & Kenedy 2011, p. 240.
  136. ^ a b Hildebrand & Kenedy 2011, p. 48.
  137. ^ a b Hildebrand & Kenedy 2011, p. 208.
  138. ^ a b c "Gli Aristopiatti, la nobiltà a tavola dai Gonzaga al Gattopardo". Corriere.it.
  139. ^ a b Amparo Machado, Chiara Prete (2015). 1001 specialità della cucina italiana da provare almeno una volta nella vita. Newton Compton Editions. ISBN 9788854186484.
  140. ^ Hildebrand & Kenedy 2011, p. 16.
  141. ^ a b c "caccavella in "Sinonimi e Contrari"". www.treccani.it (in Italian). Retrieved 23 January 2018.
  142. ^ Cannelloni Recipes Organization. "Cannelloni Recipes". Archived from the original on 1 September 2012. Retrieved 26 August 2012.
  143. ^ Hildebrand & Kenedy 2011, p. 50.
  144. ^ Hildebrand & Kenedy 2011, p. 168.
  145. ^ a b Hildebrand & Kenedy 2011, p. 58.
  146. ^ merriam-webster (ed.). "Merriam Webster". Retrieved 10 June 2013.
  147. ^ Hildebrand & Kenedy 2011, p. 62.
  148. ^ Hildebrand & Kenedy 2011, p. 150.
  149. ^ Lindo, G.; D'Amato, F.U. (1990). Guide to Italy. Le guide de L'espresso. GMG Publishing. p. 312. ISBN 978-88-85824-27-0. Retrieved 3 January 2020.
  150. ^ Kolpas, N. (2005). Practically Useless Information on Food and Drink. Thomas Nelson. p. 65. ISBN 978-1-4185-5389-0. Retrieved 3 January 2020.
  151. ^ a b c d Hildebrand & Kenedy 2011, p. 180.
  152. ^ "Agnolotti Cavour" (in Italian). Retrieved 9 December 2023.
  153. ^ a b "Nell'Oltrepò si sfidano gli agnolotti" (in Italian). Famiglia Cristiana. Retrieved 10 December 2023.
  154. ^ Olver, Lynne (September 2018). "FAQs: mozzarella cheese to yogurt – Ravioli". The Food Timeline.
  155. ^ a b c Zanini De Vita 2009, p. 238.
  156. ^ a b c Hildebrand & Kenedy 2011, p. 260.
  157. ^ a b c Hildebrand & Kenedy 2011, p. 262.
  158. ^ Hildebrand & Kenedy 2011, p. 266.
  159. ^ Scott, J.D. (1984). The Complete Book Of Pasta. Random House Publishing Group. p. 21. ISBN 978-0-553-23599-9. Retrieved 3 January 2020.
  160. ^ a b c d Hildebrand & Kenedy 2011, p. 44.
  161. ^ a b c Zanini De Vita 2009, p. 98.
  162. ^ "gnocchi, n." Oxford English Dictionary. Archived from the original on 2015-11-05. Retrieved 2010-12-18.

Sources

[edit]
[edit]
Retrieved from "https://en.wikipedia.org/w/index.php?title=List_of_pasta&oldid=1231872764"