♥ Macam-Macam Pasta - Types Of Pasta ♥
Long noodles
1. spaghetti
One of the oldest known pasta shapes, spaghetti refers to long, thin, round strands of pasta. Larger versions are called spaghettoni, and smaller ones spaghettini
One of the oldest known pasta shapes, spaghetti refers to long, thin, round strands of pasta. Larger versions are called spaghettoni, and smaller ones spaghettini
2. Vermicelli
A round type of strand pasta literally translated as ‘little worms’ (nice!), which is thinner than spaghetti yet thicker than the super-fine angel hair.
A round type of strand pasta literally translated as ‘little worms’ (nice!), which is thinner than spaghetti yet thicker than the super-fine angel hair.
3. Pici
'Pici' (pronounced pee-chee) or 'pinci' is the Tuscan name for a long pasta shape slightly thicker than spaghetti. (In and around Venice you will hear a buckwheat or wholewheat pasta very similar to this referred to as 'bigoli'.)
'Pici' (pronounced pee-chee) or 'pinci' is the Tuscan name for a long pasta shape slightly thicker than spaghetti. (In and around Venice you will hear a buckwheat or wholewheat pasta very similar to this referred to as 'bigoli'.)
4. Bucatini
This pasta name comes from ‘buco’, which means hole in Italian, because bucatini is like a hollow version of spaghetti (almost like a thin drinking straw). Perciatelli is a wider version of bucatini.
This pasta name comes from ‘buco’, which means hole in Italian, because bucatini is like a hollow version of spaghetti (almost like a thin drinking straw). Perciatelli is a wider version of bucatini.
Ribbon-cut noodles
1. Fettuccine
Derived from the old Italian word ‘fettucce’ (string), fettuccine refers to flat pasta sheets cut into ribbon-like strands. Fettuccine is wider than linguine, and therefore better for catching tomato, cream and meat sauces.
2. Lasagna
Lasagna is one sheet of flat pasta, whereas lasagne refers to several such sheets.
Originating from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef (the most popular version), vegetables, and many more ingredients.
3. Pappardelle
A traditional treat, pappardelle is a wide egg noodle from Tuscany. Often served with serious meat sauces such as wintry wild boar ragu.
4. Mafaldine
Long ribbons with ruffled sides.
Short-cut extruded pasta
1. Cavatippi
Cavatappi are tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of sauce.
2. Ditalini
The word ditali comes from 'dita', which means fingers in Italian. So ditali are things that can fit around a finger. Pasta-wise this makes for small, ring-like tubes. Ditali work really well in hearty soups such as this scrummy lentil pasta.
3. Penne
One of the most popular pasta types around, penne (below) means ‘quills’ and refers to straight tubes of pasta cut diagonally at the ends (to resemble the end of a quill, like a quill pen). Penne 'zita' is a wider penne version.
4. Tortiglioni
Twisted tubes of pasta, used in many baked dishes.
Decorative Shapes
1. Cencioni
These ‘little rags’ are oval shapes with a slight curve like the hull (bottom) of a boat. Great for holding heavier pasta sauces.
2. Conchiglie
A popular shell-shaped small pasta, literally translated as ‘conch shells’ (and pronounced ‘con-kee-lee-ay’). The shell is good for catching dribbly sauces - as explained on my pasta tips page - so conchiglie are often served with delicious cream or sumptuous tomato sauces. Large shells of this type are called
3. Croxetti
Originating from Liguria, the much overlooked and beautiful coastal region of North West Italy, corzetti are a flat circular pasta ‘stamped’ to resemble ancient coins. (I have a soft spot for corzetti as they were served at my wedding in Rapallo, Liguria, when they were smothered in pesto - also from Liguria.)
4. Farfalle
Actually Italian for ‘butterflies’ (not bow ties!), farfalle are small rectangle-shaped pasta pieces that have been pinched together in the middle.
Minute Pasta
1. Orzo
This small pasta is thought to look like grain (orzo means barley), so is often used as an alternative to rice. Similar to punte d’argo.
2. Fregula
Bead-like pasta from Sardinia
Stuffed pasta
1. Agnolotti
Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables
2. Maultasche
(no describe ._.)
3. Pierogi
Slavic dumplings of unleavened dough stuffed with varying ingredients
4. Tortelloni
Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini)
Irregular Shapes
1. Gnocchi
Round in shape and often made with flour plus potatoes
2. Spätzle
German egg pasta that is either round in shape or completely irregular, when hand made.
Source : http://en.wikipedia.org/wiki/List_of_pasta , http://www.pasta-recipes-made-easy.com/different-types-of-pasta.html#C , image by Google
No comments:
Post a Comment