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Anellini:
Translates as "little rings", this pasta is from Sicily. It can be served in soup or used in baked dishes, the most common of which is timballo. (Timballo is a layered and baked pasta dish made with pasta, meat, sauce and cheese. It's usually made for celebrations or parties.)
Region: Sicily
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Calamarata:
This unique pasta is best served with calamari, mussels, clams or other shellfish. Delicious with a light tomato sauce.
Region: Campania
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Calamarata Nero di Seppia:
The same size and shape as regular Calamarata but made with squid ink. Delicious with seafood.
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Cannolicchi:
A pasta with distinctive coiled ridges shaped like a rare clam from the Adriatic Sea. Serve with seafood sauces.
Region: Abruzzo
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Casareccia:
A curving, twisted shape which catches sauce in its grooves.
Region: Abruzzo
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Couscous:
Couscous is semolina flour and water mixed by hand to create tiny grains of slightly different sizes. Originating in Northern Africa, it quickly found its' way to Sicily. There, it is typically served with fish. It is also delicious with roasted meats or vegetables.
Region: Sicily
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Farafalloni:
Meaning "large butterflies," this classic bow-tie shape tossed with "Sugo Pronto" tomato sauce is popular amongst Italian children.
Region: Campania
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Fregola Sarda:
Fregola Sarda is a durum wheat toasted pasta from Sardinia that is usually served with either a shellfish broth or soups.
Region: Sardgena
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Gnocchette:
These small, ridged shells are shaped to resemble potato gnocchi. Great in soups or with beans.
Region: Sardgena
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Orzo:
Present almost everywhere in Italy, rice-shaped Orzo is great in soups or as a side dish.
Region: All over Italy
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Pasta al Ceppo:
Meaning "pasta on a stick." Pasta al Ceppo was originally shaped by wrapping dough around knitting needles. Delicious with mushroom sauce.
Region: Abruzzo
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Riccia:
Cut with a fluted pastry wheel, these dense, elegant ribbons have rippled edges which create an interesting variation to Fettuccine.
Region: Lazio
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Torchio:
Reminiscent of a torch, this shape shows off the wonderful texture of the pasta. Best served with a chunky sauce.
Region: Campania
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Tubetti Rigate:
Try these tiny narrow tubes of pasta with sautéed vegetables.
Region: Lombardi
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Zite:
This smooth tubular pasta is known in Sicily as "bride's pasta". Baked zite is most often served at weddings.
Region: Sicily
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