īardele, lasagnoni ( Veneto) capellasci ( Liguria) sagne ( Salento) lagana ( Apulia) the fluted version can also be doppio festone, sciabo, sciablo Possibly from Latin lasanum or Greek lasonon, "Cooking pot", or the Greco-Roman laganum, a flat piece of bread. The square of pasta is lasagna while the dish is lasagne Square or rectangle sheets of pasta that sometimes have fluted edges ( lasagne ricce). Vibo Valentia ( Calabria), Avellino ( Campania) īavettine, bavette fini, radichini, linguettine Lasagnette, fettucce, ramicce, sagne įilleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna Little ribbons: from affettare, "to slice". Ribbon of pasta approximately 6.5 millimeters wide. Possibly from the thin iron square used to create the cleft. Similar to a twisted buccato with a cleft running on the side Capelli d'angelo are slightly thinner.Īngel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi Very thin spaghetti, often coiled into nests. Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro Often coiled around a twig of local weed. Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".īoccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati Thick spaghetti-like pasta with a hole running through the center įrom bigolaro, the pasta press used to make bigoli
Long pasta may be made by extrusion or rolling and cutting.īaverine, bavettine, lasagneddi (in Sicily) In Italian, all pasta type names are plural. Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. Italian pasta names often end with the masculine plural diminutive suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little" or with the augmentative suffixes -oni, -one, meaning "large". Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Some pasta varieties are uniquely regional and not widely known many types have different names based on region or language. Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". They are usually sorted by size, being long ( pasta lunga), short ( pasta corta), stuffed ( ripiena), cooked in broth ( pastina), stretched ( strascinati) or in dumpling-like form ( gnocchi/gnocchetti). There are many different varieties of pasta. Some different colours and shapes of pasta in a pasta specialty store in Venice For list of dishes prepared using pasta, see List of pasta dishes.
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