PASS THE PASTA, LUIGI (SALLYE)

sallye bates

By
@grandedame

This is a great description of the different pastas.

I found it in one of my old cookbooks, so it probably doesn't have some of the newer pastas that are around these days, but it's pretty comprehensive.

Rating:
★★★★★ 1 vote
Comments:
Method:
No-Cook or Other

Ingredients

HOW TO TELL DIFFERENT PASTAS

Step-By-Step

1TYPES OF PASTA

ANGEL HAIR - Capelli d'angelo means "angel hair". These are long thin strands of pasta.

COUSCOUS - Pronounced "Koos koos", this is a pearly form of semolina. It comes in two sizes and different colors.

FETTUCCINE= Means "little ribbons". These are fatter strands of pasta good for heavier sauces.

LASAGNA = Usually about 3-inches wide in size meant to be layered in baked pasta recipes

LINGUINE = Means "little tongues", these are thin strands of pasta (thicker than angel hair but thinner than fettuccine)

MANICOTTI - Means "little muffs", these are pasta tubes about 4-5 inches long and 1 or more inches in diameter used for stuffing.

NOODLES - Noodles are similar to pasta but usually contain eggs mixed in the dough whereas pasta dough does not.

ORZO - Means "barley". This is a very small rice-shaped pasta.

PENNE - Means "pens". Plain penne are short, smooth sided tubes cut on the diagonal. Penne rigate are ridged tubes.

RAVIOLI - Stuffed squares of pasta. Can be filled with meats, vegetable purees, or cheese.

RIGATONI - Tubes of grooved pasta about 1 1/2 inches long. Similar to penne pasta.

SPAGHETTI - Means "little strings". Long thin strands of pasta that are most commonly used in recipes.

TORTELLINI - Means "little twists". These are small, stuffed pasta shapes filled with meat or cheese.

ZITI - Meaning "bridegrooms", these are thin tubes of pasta that vary in length. Similar to penne

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Non-Edible or Other
Regional Style: American