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| Alternative names | Elicoidali [1] |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum wheat, water |
Tortiglioni are a type of pasta similar to rigatoni, but larger and with deeper grooves which spiral around the pasta. [2]
They take their name from the Latin word torquere, meaning 'to twist'. [2] A tortiglione is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges. [3]
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Unlike noodles, pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet such as rice flour, or legumes such as beans or lentils. While noodles are believed to have originated in Asia, pasta is believed to have originated in Italy and is a staple food of Italian cuisine.
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.
Linguine is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti, but not as wide as fettuccine. The name linguine means 'little tongues' in Italian, where it is a plural of the feminine linguina. A thinner version of linguine is called linguettine. Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well. Linguine is typically available in both white flour and whole-wheat versions, but was originally made with durum wheat. Linguine originated in Italy and is based on more traditional pastas. It is a type of pasta that finds its origin in Genoa. In the United States, National Linguine Day occurs on September 15 every year.
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.
Cannelloni are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
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.
Fusilli are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shapes.
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.
Casunziei is the name in Ladin for a kind 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 kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the northcentral part of Italy.
Lasagnotte is a flat and wide pasta noodle. It is very similar to lasagnette and used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side.
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.
Grassa is a restaurant with multiple locations in the Portland, Oregon metropolitan area, in the United States. The original restaurant opened in Southwest Portland in 2013; subsequent locations have opened in Northwest Portland's Northwest District, in Southeast Portland's Buckman neighborhood, and in Vancouver, Washington.
Pastini is a chain of Italian-American restaurants in the U.S. state of Oregon. There are eight restaurants, as of 2017. In 2018, the company was among the largest in Oregon owned by women, with approximately 300 employees, according to Portland Business Journal.
Cascatelli are a short pasta shape with a flat strip and a pair of ruffles parallel to each other, each of which sticks out at a 90-degree angle from the strip. The ruffles give the shape texture and create a "sauce trough".
Sorrentinos are a type of Argentine ravioli, but larger, more circular and originally wraped without fluted edge. The dough is made with flour and eggs, and the filling of the original recipe consists of York ham and mozzarella.
Mucca Osteria is an Italian restaurant in Portland, Oregon.
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