 Anellini pasta, uncooked | |
| Alternative names | Anelletti |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Variations | Anellini |
Anelli, also known as anelletti, are small, thin rings of pasta. [1] They are generally used for soups and pasta salads. A smaller version of anelli is anellini ('little rings', from anello, 'ring'), which is about one-quarter of the size.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea.
Agnolotti is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti is the plural form of the Italian word agnolotto. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
Rigatoni con la pajata is a classic dish of the Roman cuisine. It can be found in some traditional trattorias in Rome.
Campanelle, 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 trompetti. It is intended to be served with a thick sauce, or in a casserole.
Cavatelli are small pasta shells made from semolina or other flour dough, commonly cooked with garlic and broccoli or rapini broccoli rabe, or simply with tomato sauce. A variant adds ricotta cheese to the dough mix. Another variant with seafood is very popular in seaside cities and villages.
Rigatoni is a type of pasta originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, but not as curved as elbow macaroni. Rigatoni are characterized by ridges along their length, sometimes spiraling around the tube; unlike penne, the ends of rigatoni are cut perpendicular to the tube walls instead of diagonally.
Pasta e fagioli is a traditional Italian pasta soup of which there are several regional variants.
Radiatori 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. The form is sometimes called "pagoda pasta".
Pastina is a variety of pasta consisting of tiny pieces, typically of a round (irregular) shape with a diameter of about 1.6 millimetres (1/16"). It is the smallest type of pasta produced. It is made of wheat flour and may also include egg. Pastina is a general term referring to many small shapes of pasta. Pastina is used in many different ways in Italian cuisine, including as an ingredient of soup, desserts, infant food and also, alone, as a distinct and unique pasta dish.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Sacchettoni is a type of stuffed pasta also known as "beggar's purse". It consists of small circles or squares of pasta filled like ravioli then fastened at the top like a small bag.
Trofie, less frequently troffie, strofie or stroffie, is a short, thin, twisted pasta from the Liguria region of Italy.
Ditalini, also referred to as tubettini, is a type of pasta that is shaped like small tubes. It has been described as "thimble-sized" and as "very short macaroni". In some areas it is also called "salad macaroni". During the industrial age in Apulia, Italy, increased development of ditali and other short-cut kinds of pasta occurred. In contemporary times, it is a mass-produced pasta. It is used in several dishes and is commonly used throughout Sicily.
Calamarata is a kind of thick ring pasta, often dyed with black squid ink to resemble sliced calamari. It originates from Naples, Italy. Calamaretti is the smaller variant of calamarata.
Lorighittas are a type of pasta typical of the village of Morgongiori at the foot of Monte Arci in Sardinia. They are recognized as a traditional food and thus carry the P.A.T. label in Italy.
Pasta al forno or timballo di pasta is a typical dish of Italian cuisine, made of pasta covered with bechamel, tomato sauce and cheese and cooked in the oven.
Cappelletti are ring-shaped Italian stuffed pasta so called for the characteristic shape that resembles a hat. Compared to tortellini, they have a different shape, larger size, thicker dough and different filling.
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