Lotsa Pasta

     

     Pasta is a single word used to describe over a hundred things.  Here are some of the different names for the shapes and sizes of pasta, including their Italian translation, and the ways they can be prepared and enjoyed.

Spaghetti-little strings-Pasta strands only 1/12 of an inch thick.  Italian law states that it can only be made with durum wheat semolina flour.  It can be eaten drizzled with extra virgin olive oil or a marinara sauce.  It should never be drained in a colander but rather lifted from the water to keep it moist before the sauce is added.  True Italians never eat it with Bolognese, a meat sauce.

Linguini-little tongues-Essentially flat spaghetti that is best served with oil and herb based sauces, sometimes with seafood, but rarely with meat.

Fettuccini-small ribbons-Narrow strips traditionally served with ragu, a thick meat sauce.

Cannelloni-large tubes-Hollow tubes of  pasta that are stuffed with either a meat or cheese filling, topped with sauce and baked.

Farfalle-butterflies-Often called "bow ties" this versatile pasta can be served with sauce, added to soup or included in a cold salad.

Gemelli-twins-Strands of pasta intertwined and wrapped around each other.  Can be served either hot or cold.

Orecchiette-little ears-Can be served hot with a chunky meat sauce or cold in a pasta salad.

Penne-quills-A hollow pasta sometimes translated as "feathers" it stands up well to hearty meat and vegetable dishes but can also be served with fish or baked or even fried.

Rotini-twisted-This screw shaped pasta holds bits of meat, vegetables and cheese well.

Tagliatelle-to cut-Long ribbons of pasta traditionally served with a Bolognese sauce.

Acini di Pepe-peppercorns-Small dots of pasta used in soups.

Orzo-barley-Grain shaped pasta that looks like rice.  It can be used in soups or served as a side dish.

Conchiglie-shells-In different sizes these sea shell shaped pastas can be stuffed if large, or used to capture a chunky meat or vegetable sauce.

Ziti-wife-Originally from Naples it was served as a part of a Neapolitan wedding feast.  Ideal for baked pasta dishes.