PASS THE PASTA, LUIGI (SALLYE)
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.
How to Make PASS THE PASTA, LUIGI (SALLYE)
- 1TYPES OF PASTA
ANGEL HAIR - Capelli d'angelo means "angel hair". These are long thin strands of pasta.
- 2COUSCOUS - Pronounced "Koos koos", this is a pearly form of semolina. It comes in two sizes and different colors.
- 3FETTUCCINE= Means "little ribbons". These are fatter strands of pasta good for heavier sauces.
- 4LASAGNA = Usually about 3-inches wide in size meant to be layered in baked pasta recipes
- 5LINGUINE = Means "little tongues", these are thin strands of pasta (thicker than angel hair but thinner than fettuccine)
- 6LINGUINE = Means "little tongues", these are thin strands of pasta (thicker than angel hair but thinner than fettuccine)
- 7NOODLES - Noodles are similar to pasta but usually contain eggs mixed in the dough whereas pasta dough does not.
- 8ORZO - Means "barley". This is a very small rice-shaped pasta.
- 9PENNE - Means "pens". Plain penne are short, smooth sided tubes cut on the diagonal. Penne rigate are ridged tubes.
- 10RAVIOLI - Stuffed squares of pasta. Can be filled with meats, vegetable purees, or cheese.
- 11RIGATONI - Tubes of grooved pasta about 1 1/2 inches long. Similar to penne pasta.
- 12SPAGHETTI - Means "little strings". Long thin strands of pasta that are most commonly used in recipes.
- 13TORTELLINI - Means "little twists". These are small, stuffed pasta shapes filled with meat or cheese.
- 14ZITI - Meaning "bridegrooms", these are thin tubes of pasta that vary in length. Similar to penne
- 15There are other types of pasta, but these are the most commonly used in American Italian dishes.