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10 Types of Pasta and Information About Them

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10 Types of Pasta and Information About Them 10 types of pasta and information about them by: Rafael r. emata 3g Name: Mafaldine Name: $u%atini Origin: Origin: -Mafaldine/ Reginette -“bu%o" meaning hole& meaning “ittle “bu%ato" meaning !ueens" pier%ed Bucatini, also "nown as perciatelli, is a thic" spaghetti-- It is a type of ribbon-shaped pasta . It is flat and wide, li"e pasta with a hole running through the center. #he name usually about 1 cm (½ inch) in width, with wavy edges comes from Italian$$bucobuco, meaning %hole%, while bucato means on both sides. It is prepared similarly to other ribbon- %pierced%.&1' based pasta such as linguine and fettuccine. It is ucatini is common throughout a*io, particularly +ome. It is a usually served with a more delicate sauce. tubed pasta made of hard durum wheatwheat flour and water. Its Mafaldine were named in honor of rincess Mafalda of of length is /0 cm (101 in) with a / mm (12 inch) diameter. #he average coo"ing time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or or guanciale, vegetables, cheese, eggs, and anchovies or or sardinessardines.. Name: (appardelle Name: (i''o%%heri Origin: Origin: -“pappare" means “to -“pi''o%%heri" means gobble up “little bit" -#taly -#taly appardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is between tagliatelle and lasagna. #his pasta is traditionally served with very rich, heavy sauces, #his pasta is commonly recogni*ed as a shorter and especially sauces which include game such as wild sometimes wider version of the tagliatelli pasta, wwhichhich boar, and it is particularly popular in the winter, when it is composed of strips of egg and flour noodles. #he pi**occheri pasta also uses a signature ingredient$ can ma"e the basis ooff a hearty, warming meal. buc"wheat flour. 3ith many presentations of this well- "nown buc"wheat pasta recipe, the pasta is accompanied by other main elements. 4ne is the potato. !pices commonly used for pi**occheri dishes include garlic and pepper, as well as more e5otic spices li"e sage. !ome recipes for this dish also include greens such as "ale or chard. Name: +iori Name: (astina Origin: Origin: -means ,oers in -means “little pasta" #talian -#taly& ))ur*eyur*ey -#taly Most consumers purchase ffioriiori pasta dry, since it re6uires special e6uipment to ma"e at home. #he best dried pasta is made from durum wheat, an In terms of its role in classic Italian food, e5tremely hard wheat which will coo" to a chechewy,wy, the pastina is often used in soups or served in broth. resilient te5ture called al dente. 75tra coo"ing will #his food element is used in some recipes for Italian ma"e the pasta softer, but it will continue to hold wedding soup. It is also used in simple dishes meant its shape and structure very well. #his trait ma"es for children, especially in its more modern incarnations. durum wheat pasta a great choice for soups, since it will not melt away when the soup is fro*en and reheated. Name: aatelli Name: anterne Origin: Origin: -means “priests ears" -means “oil lantern" -#taly -#taly #hese lantern-shaped pasta cuts have many ridges on them. #he presence of the ridges on the cuts ma"es it possible for them to soa" up 3hen cavatelli noodles are unavailable, some similar noodles more sauce when they are coo"ed and thereby can be used. 9onchiglioni, casarecci, and cochiglie noodles ma"e for a more memorable meal. anterne cuts can hold the chun"y sauces that cavetelli is typicatypicallylly intended for. 9asarecci, in particular, is very similar to ccavatelli,avatelli, though can be used in con8unction with a variety of meat, it is a longer noodle. :ll of these noodles can also be used tomato, butter, and cream sauces to prepare ininpasta salad recipes. many different and delicious vegetarian and non- vegetarian dishes. rrooccccoollii iiss a ffavavoorriittee sseervrviinngg ssuuggggeessttiioonn uusseedd with cavatelli pasta. 4ther common additions include shrimp, mumushshroroomoms,s, cacaululififlolowewerr,, totomamatotoeses,, cacapepersrs,, grgreeeenn olives, spinach, and s6uass6uash.h. #he pastpastaa can also wor" well Name: Rotelle Name: !p;t*le Origin: Origin: -means “little heel" -means “little sparro" -#taly -ermany !p;t*le are made from flour, eggs, water, and salt. 9ompared to +otelle pasta is "nown for its wagon wheel shape, Italian pasta, the !p;t*le dough is moister and sofsofter.ter. ecause with ridged rings and spo"ed openings that are of this, the dough cannot be rolled out. Instead, there are four perfect for trapping delicious sauce. #he shape is not ways to form !p;t*le. Italian in origin, but many Italian companies now ma"e it. <o<ou=llu=ll also find rotelle pasta made with aa variety of different flours$ durum wheat, semolina ,, whole wheat, or even 6uinoa. Many times the pasta is dyed with vegetable ddyesyes to create orange, greengreen,, or deep burgundy hues. .
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