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| Type | Pasta |
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| Place of origin | Naples, Italy |
Calamarata is a kind of thick ring pasta, often dyed with black squid ink to resemble sliced calamari. [1] It originates from Naples, Italy. [2] Calamaretti is the smaller variant of calamarata. [3]
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| Type | Pasta |
|---|---|
| Place of origin | Naples, Italy |
Calamarata is a kind of thick ring pasta, often dyed with black squid ink to resemble sliced calamari. [1] It originates from Naples, Italy. [2] Calamaretti is the smaller variant of calamarata. [3]
Minestrone is a thick soup of Italian origin made with meats, vegetables, and pasta. Ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes.
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, sometimes known colloquially as "angel hair pasta", while Vermicelli refers to intermediate widths, varying between the United States and Italy.
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes.
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.
Carbonara is a pasta dish made with eggs, hard cheese, fatty cured pork, and black pepper. The dish took its modern form and name in the middle of the 20th century.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg and flour. At about 6.5 mm, it is wider and thicker than, but similar to, the tagliatelle typical of Bologna, which are more common elsewhere in Italy and is often used as a synonym. Spinach fettuccine is made from spinach, flour, and eggs.
Ziti, also zite, are a shape of extruded pasta originating from the Italian regions of Campania and Sicily. They are shaped into long, wide tubes, about 25 cm long, that need to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini, but are much thicker.
In cooking, al dente describes pasta or rice that is cooked to be firm to the bite. The term also extends to firmly-cooked vegetables.
In Italian cuisine, ragù is a meat sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ragù alla bolognese. Other types are ragù alla napoletana, ragù alla barese, ragù alla veneta.
Pasta e fagioli is a traditional Italian pasta soup of which there are several regional variants.
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.
Bolognese sauce, known in Italian as ragù alla bolognese, ragù bolognese, or simply ragù, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Cacio e pepe is a typical pasta dish of the Lazio region of Italy. Cacio e pepe means 'cheese and pepper' in several central Italian dialects. In keeping with its name, the dish contains grated pecorino romano and black pepper, together with spaghetti or spaghettini. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended to make the sauce adhere well.
Lagane e ceci, also known as piatto del brigante, is a pasta dish from the Calabria region of southeastern mainland Italy. It consists of lagane, a wide pasta with chickpeas, garlic, and oil.
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.
Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.
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