Murray’s 101 Discover the origins and preparations of your favorite shapes and varieties

Strozzapreti Pasta al Ceppo /stroh•tzuh•PRAY•tee/ /ZEE•tee/ /PAH•stah•al•CHAY•poh/ /rih•gah•TOE•nee/

“Priest Tuscany, Arrabiata, “Bride & Campania Baked Pasta “Pasta Rolled by Smooth “Little Southern & Meat Stranglers” Emilia-Romagna Duck Ragu Bridegroom” & Sicily Dishes a Stick” Sauces Thimbles” Central Sauces

Pizzichi Orechiette /piz•EEK•ee/ /cah•vah•TELL•lee/ /rah•dee•a•TOE•ray/ /oh•reck•ee•ET•tay/

“Pinches, Abruzzo Mushroom & “Little Puglia Soups & “Radiators” Modern Shape , Roasted “Little Puglia & Light Coats Nips & Bites” Truffle Sauces Hollows” Meat Sauces (est. 1930s) Vegetables, Mac Ears” Southern Italy of Oil-Based & Cheese Sauces

Rigatoncini Fusili Rigate /ree•gah•tone•CHEE•nee/ /foo•ZEE•lee/ /pah•STEE•nah/ /PEN•nay•ree•GAH•tay/

“Small Lined Southern Arrabiata, “Fuso” Meaning Southern Baked “Little Origin Soups “Pens and Feathers”/ Campania Baked Dishes, Ones” Italy Substantial “Spindle” Italy , Cold Pasta” Unknown & Brothy Stews “Quill Pens” Meat Sauces, Meat Sauces Salads Puttanesca

enne /TRAY•nee/ /gar•guh•NAY•lee/ /cah•vah•TOP•ee/ /NYAWK•kee/

“Penne Shaped Modern Baked Dishes, “Garganel” Meaning Emilia- Creamy Sauces, “Corkscrews” Romagna “Lump, Knot Northern Light Butter, Like a Triangle” Shape Meat & Vegetable “Throat” Romagna with Ham & Tuscany & Cheese or Knuckle” Italy Pesto or Cheese Sauces & Peas Based Sauces

Papardelle /pah•pahr•DELL•lay/ /spah•GEH•tee/ /boo•cah•TEE•nee/ /lin•GWEE•nay/

Tuscan “Papparsi” Emilia- Slow-Cooked “Spago” Meaning Central Italy, Tomato Sauces, “Hollow Amatriciana, “Little Genoa & Pesto, Clams & Meaning “To Pig Out” Romagna Meat Sauces “String” Rome & Campania , Straws” Carbonara Tongues” Liguria Other Seafood Based Sauces