| Type | Pasta |
|---|---|
| Place of origin | Italy |
Lasagnotte is a type of flat and wide pasta. [1] It is very similar to lasagnette and is used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side. [2]
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.
Gnocchi are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough, such as those composed of a simple combination of wheat flour, potato, egg, and salt. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can 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.
Tortellini are stuffed pasta originally from the Italian region of Emilia. Traditionally they are stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
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).
Penne alla vodka is a pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables like sausage, pancetta or peas. The alcohol apparently helps intensify and accentuate flavors in the dish, among other claims.
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.
Cavatappi is macaroni formed in a helical tube shape. Certain areas of the US and Canada may also refer to it as "double elbows" or "scoobi doo" pasta, purportedly because of their resemblance to scoubidou.
Pasta e fagioli is a traditional Italian pasta soup of which there are several regional variants.
Pasta primavera is an American dish that consists of pasta in a cream sauce and fresh vegetables, invented in the 1970s.
Túrós csusza is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta.
Spaghetti aglio e olio is a traditional pasta dish from Naples, Italy. It is a typical dish of Neapolitan cuisine and is widely popular. Its popularity can be attributed to it being simple to prepare and the fact that it makes use of inexpensive, readily available ingredients that have long shelf lives in a pantry.
Casunziei is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Casoncelli are a type of stuffed pasta typical of the culinary tradition of Lombardy, in the northcentral part of Italy.
Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate.
Sagnarelli are a type of ribbon pasta originating in the Abruzzo region of Italy. They are typically rectangular ribbons with fluted edges. Sagnarelli are usually served with a cream sauce and their sometimes uneven texture helps to hold thick sauces better.
Cacio e pepe is a pasta dish typical 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 tonnarelli or spaghetti. 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.
Pasta con le sarde is a Sicilian pasta dish with sardines and anchovies. It is recognised as a traditional Italian food product in the prodotto agroalimentare tradizionale (PAT) scheme of the Italian government. It is most associated with the city of Palermo, but it can be found all over the island.
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