(plural form; singular: raviolo) are a type of dumpling composed of a filling sealed between two layers of thin pasta dough. Usually served either in broth or with a pasta sauce, they originated as a traditional food in Italian cuisine. Ravioli are typically square, though other forms are also used, including circular or semi-circular (mezzelune).
are a ring-shaped pasta, sometimes also described as "navel shaped", hence their alternative name of "belly button" (ombelico). They are typically stuffed with a mix of meat and/or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena.
is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over filling of roasted meat or vegetables. The origin of the name may come from the name 'Angelot' from Montferrat, also referred to as envelope pockets.
pasta is a type of filled pasta that is made in a half moon shape, as its name implies: mezzaluna means “half-moon” in Italian. A wide variety of fillings and sauces may be used with the pasta like it’s stuffed pasta cousins!
Large, very broad, flat pasta noodles, similar to wide fettuccine. Originates from the Tuscany region. Typically, 8 – 10 inches in length about 1-inch wide
A variety of egg pasta typical of Abruzzo, Italy, approximately double the thickness of spaghetti. The name of this spaghetti comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with this tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a series of parallel wires crossing it.
(literally "little ribbons" in Italian) is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick noodle made of egg dough, wider than but similar to the tagliatelle typical of Bologna.
(from the Italian tagliare, meaning "to cut") is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about ¼ inch wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.
are a type of egg dough pasta formed by rolling a flat, square noodle into a tubular shape. They can be made from smooth pasta or a ridged variant. While garganelli are very similar to penne, they differ in that a "flap" is clearly visible where one corner of the pasta square adheres to the rest, as opposed to a perfect cylinder in penne.
Lasagna is a wide, flat-shaped pasta, and possibly one of the oldest types of pasta. The word "lasagne", and, in many non-Italian languages, the singular "lasagna", can also refer to a dish made with several layers of lasagne sheets alternated with sauces and various other ingredients.
also known as perciatelli is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato mean "pierced". Bucatini is common throughout Lazio, particularly Rome.
are a form of tube-shaped pasta of varying lengths and diameters. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the tube. And unlike penne, rigatoni's ends are cut square perpendicular to the tube walls instead of diagonally. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti.
are a kind of pasta in the shape of very large tubes, originating from Campania and Calabria they are generally smooth, but there is also a ribbed version, paccheri millerighe.
Italian for "bellflowers", is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole.
is a kind of thick ring pasta, often dyed with black squid ink so that they resemble sliced calamari. It originates from Naples (Napoli) in the South of Italy. Calamaretti is the smaller variant of Calamarata.
Plump and round as the end of a zucchini or an open pumpkin, zucca or fioretti “little flower” offers a pasta pocket that fills up with any red or creamy sauce to deliver a perfect juicy bite.
Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ½ inches in length. Trenne is used with heavy sauces and is good in casseroles.
is an extruded pasta in the form of a long and thick tube. It closely resembles bucatini, but without the hole in the center. Bigoli is a term used in Veneto, whereas the termpici is used in Tuscany for a similar-sized pasta.
An Italian pasta that is shaped like a snail shell. Lumache pasta is generally served with a heavier chunky sauce. If not available, substitute conchiglie, macaroni, penne, radiatore, rigatoni, ziti, or ruote.
The name derives from the Italian word for "twins". Gemelli are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral.
are long, thick, corkscrew shaped pasta. The term fusilli is also used to describe a short, flattened, twisted pasta known as rotini in the United States.
is a long, thin, cylindrical, solid pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water. Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour.
Originally spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it.
is a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimeters in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette orbavette. A thinner version of linguine is called linguettine.
are small, squat pasta shapes that are said to resemble radiators. Although it is rumored that they were created in the 1960s by an industrial designer, their invention was actually between the First and Second World War. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. They are also used in casseroles, salads, and soups.
"small thimbles", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation from the Italian language to English is "small thimbles". It has been described as "thimble-sized” and as "very short macaroni". In some areas it may also be called "salad macaroni." During the industrial age in Apulia, Italy, increased development of ditali and other short-cut pastas occurred. It is used in several dishes, and is commonly used throughout Sicily.
is a variety of dry pasta in the shape of narrow tubes originating from Italy and made with durum wheat, usually without egg. In North America, macaroni most often comes in elbow shape, while in Italy the noun maccheroni refers to straight tubular square-ended pasta corta ("short-length pasta").
Conchiglie, commonly known as "shells" or "seashells", is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, squid ink or spinach extract. The shell shape of the pasta allows the sauce to adhere to it very well.
is an exceptional pasta shape that closely resembles the crest of a rooster. Creste Di Galli translates to “rooster crest.” It has a tubular body with a ruffled-edged curve. With its ideal shape, it can work well with a wide range of sauces including meaty and chunky ones. Its wonderful texture holds delicate sauces, also, instead of settling to the dish’s bottom. This type of pasta is also a good substitute for elbow macaroni and farfalle.
are small pasta shells that look like miniature hot dog buns. Cavatelli literally means "little hollows" The cavatelli is made with ricotta cheese, flour and egg. These three simple ingredients make a dough that produces a slightly chewy, delicious "to the tooth" pasta, perfect when tossed with a quick marinara sauce of tomatoes and fresh basil, but it also can hold up to a heavier meat sauce.
are various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, with or without flavorings of herbs, vegetables, or sweet things like cocoa or prunes. The dough for gnocchi is most often rolled out, then cut into small pieces of about the size of a cork. They are then pressed with a fork or a cheese grater to make ridges which hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi is usually eaten as a replacement for pasta as a first course, but it can also be served as a contorno to some dishes.
is a meat-based sauce originating from Bologna, Italy, hence the name. In Italian cuisine, Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
Tomatoes have a rich flavor, high liquid content, very soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked (without the need of thickeners such as roux). All of these qualities make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavor, and seasoned with salt. Optionally tomato skins may be scalded and peeled according to texture and tomato seeds may be removed to avoid their bitterness.
is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano and pecorino sardo (cheese made from sheep's milk), all blended with high quality olive oil.