The word pasta is generally used to describe the traditional Italian noodles which has become synonymous with Italian cuisine. Pasta is a noodle made in various shapes from the flour of durum wheat by making an unleavened dough which is made by mixing water or egg and oil sometimes. Pasta can also be made from semolina and potato starch. Pasta is a part of Italian cuisine where it is a staple diet.
History of Pasta
The history of pasta is difficult to determine as this has been the food of common people for very long and there are many dishes which are made from the same ingredients of which pasta is made.
Though pasta originated in Sicily in Italy (some argue that pasta originated in China and some say it originated in Libya), is now enjoyed universally. In Germany it is termed as “Spaetzle”, in Poland it is called “Pieragi”, in Japan it is called “Udon”, and in China it is called “Mein”. Pasta can be plain, colored, filled with meat or vegetable, long, short, and depending upon the requirement.
There are around 600 shapes of pasta shapes made around the world. Some of the pasta example are below in the list.
Classification as per Shape
Bigoli- Thick tubes of pasta
Barbine- Thin strands of pasta coiled as nest.
Bucatini- Medium sized long tube shaped pasta similar to thin drinking straw, also called as Perciatelli. Bucato mean pierced on Italian.
Cappellini- Very thin round strands of pasta, also called as Capelli d’ Angelo Hair Pasta.
Chitarra- Fatter than spaghetti.
Fedelini- Very this spaghetti.
Fusilli Lunghi- Long spiral pasta like telephone cord, also called fusilli bucati.
Linguine- Flat noodles, wider than spaghetti, but narrower than fettuccine and elliptical in section, 4 mm in width. Linguine means “Little Tongue” in Italian.
Linguettine- Similar to Linguine but thinner.
Maccheroni alla molinara
Maccheroni alla molinara- It is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm, also called as the Miller’s Wife pasta.
Matriciani- Similar to perciatelli, but folded over rather than hollowed out
Perciatelli- Fat, hollow pasta strands, Identical to bucatini.
Pici- Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.
Spaghetti- Long, thin strands of pasta.
Spaghettini- Thin spaghetti.
Spaghettoni- A spaghetti that is extra thick or extra-long.
Vermicelli- Fine pasta, usually folded into skeins and stuffed/filled, thinner than spaghetti.
Vermicelloni- Thick vermicelli.
Boccolotti- Small tube of pasta like large finger ring.
Cannelloni- Large tube-shaped pasta filled with meat or cheese.
Calamarata- Wide ring shaped pasta used in squid recipes
Cavatappi-Tubular, corkscrew or spiral shaped pasta also known as cellentani
Chifferi- Type of Maccheroni, small and wide curved tube also called as elbow or “Gomiti” pasta.
Denti d’ elefante
Denti d’ elefante- Small tubular pasta with ridged surface means “Elephant’s Teeth”
Ditali/Ditalini- Short tubes similar to macaroni.
Elicoidali- Means “helixes”, these are straight edged tube pasta with ridged curves.
Eliche- Spirals shaped pasta.
Fagioli- Short narrow tube pasta.
Fideuà- Short and thin tubes of pasta used in a Spanish dish name Fideua similar to paella.
Fusilli- Corkscrew shaped pasta.
Gomiti- Short and curved, tubular pasta with semi-circle shape.
Maccheroni- General Term used for variety of small tubular pasta, short cut tubes, a favorite with cheese sauce.
Maccheroncelli- Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness.
Macaroni- Elbow shaped small tubes pasta similar to chiferi.
Maltagliati- A short and wide pasta with roughly or diagonally cut ends.
Manicotti- Large ridged pasta diagonally cut ends.