According to this article from sundaypasta.com, Marco Polo DID NOT return to Italy with pasta from China. This legend is false. In fact, pasta was invented by Italians and has become symbolic of their dedication to perfection and pride in the kitchen.
History of Pasta
Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the 8th Century are thought to be the origins of dried pasta (pasta secca). At the time, Palermo was producing mass quantities of the new product. Some Arabian influence can still be found in select recipes, using ingredients such as raisins and cinnamon.
In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking.
Types of Pasta
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta.
Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce.
Shapes of Pasta
The following table maps out the various shapes and forms of pasta:
In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking.
Types of Pasta
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta.
Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce.
Shapes of Pasta
The following table maps out the various shapes and forms of pasta:
In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking.
Types of Pasta
There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce.
Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta.
Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce.
Shapes of Pasta
The following table maps out the various shapes and forms of pasta:
UNIQUE SHAPES
NAME
DESCRIPTION
TRANSLATION
Campanelle
Flattened bell-shaped pasta with a frilly edge on one end
Little bells
Capunti
Short convex ovals resembling an open empty pea pod
Casarecce
Short lengths rolled into an S shape
From casereccio meaning homemade
Cavatelli
Short, solid lengths
From the verb cavare meaning to hollow
Cencioni
Petal shaped, slightly curved with rough convex side
Little rags
Conchiglie
Seashell shaped
Shells
Conchiglioni
Large, stuffable seashell-shaped
Large shells
Corzetti
Flat figure-eight stamped
Creste di Galli
Short, curved and ruffled
Cocks’ combs
Croxetti
Flat coin-shaped discs stamped with coats of arms
Little crosses
Fantolioni
Panda-shaped bow-ties commonly served with boiled olives
Pre-packaged pandas
Farfalle
Bow tie or butterfly shaped
Butterflies
Farfallone
Larger bowties
Large butterfly
Fiorentine
Grooved cut tubes
Florentine
Fiori
Shaped like a flower
Little flowers
Foglie d’ulivo
Shaped like an olive leaf
Olive leaf
Fusilli
Three-edged spiral, usually in mixed colors. Many vendors and brands sold as fusilli are two-edged
From fusile, archaic/dialect form of fucile, meaning rifle. As the inside barrel of a gun is “rifled” using a similar screw-shaped device
Fusilli Bucati
A spring-shaped variety of the above
Holed rifles
Gemelli
A single S-shaped strand of pasta twisted in a loose spiral
Twins
Gigli
Cone or flower shaped
Lilies
Gnocchi
Round in shape and often made with flour plus potatoes
From the Italian gnocco, meaning “a knot in wood”
Gramigna
Short, curled lengths of pasta
Scutch-grass; more generically, “infesting weed”
Lanterne
Curved ridges
Lantern holders
Lumache
Snail-shaped
From lumaca, meaning snail
Lumaconi
Jumbo lumache
Large snails
Maltagliati
Flat roughly cut triangles
Badly cut
Mandala
Designed by Philippe Starck in 1987 for French pasta-maker Panzani
Design based on compensating for overcooking
Marille
Designed by Giorgetto Guigiaro in 1983 – like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced
From mare, meaning “sea”
Orecchiette
Bowl or ear shaped pasta
Little ears
Pipe
Larger version of macaroni
Smoking pipes
Quadrefiore
Square with rippled edges
Flower quadrants
Radiatore
Shaped like radiators
Radiator
Ricciolini
Short wide pasta with a 90-degree twist
From riccio, curly
Ricciutelle
Short spiraled pasta
From riccio, curly
Rotelle
Wagon wheel-shaped pasta
Little wheels (from ruota-wheel)
Rotini
2-edged spiral, tightly wound. Some vendors and brands are 3-edged and sold as rotini
Spirali
A tube which spirals round
Spirals
Spiralini
More tightly-coiled fusilli
Little spirals
Strangolapreti
Rolled across their width
Priest-chokers or priest-stranglers
Torchio
Torch-shaped
Winepress
Trofie
Thin twisted pasta
TUBULAR PASTA
NAME
DESCRIPTION
TRANSLATION
Bucatini
Hollow spaghetti
Little holes
Calamarata
Wide ring shaped pasta
Squid (also known as “calamari”)
Calamaretti
Smaller Calamarata
Cannelloni
Large stuffable tubes
Big pipes or reeds
Cavatappi
Corkscrew-shaped macaroni
Corkscrews; also known as Cellentani and Spirali
Cellentani
Corkscrew-shaped tube
Chifferi
Short and wide macaroni
Ditalini
Short tubes, like elbows but shorter and without a bend
Small fingers
Fideua
Short and thin tubes
Gomito Maccheroni
Bent tubes
Elbow macaroni
Elicoidali
Slightly ribbed tube pasta; the ribs are corked as opposed to those on rigatoni
Helicoidal
Fagioloni
Short narrow tube
Little beans
Garganelli
Square egg noodle rolled into a tube
Maccheroni
As long as a little finger, usually striped
Maccheroncelli
Hollow pencil-shaped pasta
Maltagliati
Short wide pasta with diagonally cut ends
Roughly cut
Manicotti
Large ridged tubes that are stuffed
Sleeves, from the Italian word manica
Mezzani Pasta
Short curved tube
From Mezzo meaning half-size
Mezze Penne
Short version of penne
Half-pens
Mezze Bombardoni
Short, wide tubes
Half bombards
Mostaccioli
Sometimes mistakenly used as another name for Penne, Mostaccioli differ in that they do not have ridges. Mostaccioli are also called Penne Lisce or “smooth penne”
Mustaches
Paccheri
Large tube
Pasta al Ceppo
Shaped like a cinnamon stick
Penne
Medium length tubes with ridges, cut diagonally at both ends
Literally “pens” because the tip is similar to that of a quill, or fountain pen
Penne Rigate
Penne with ridged sides
Penne Lisce
Penne with smooth sides
Penne Zita
Wider version of penne
Pennette
Short thin version of penne
Pennoni
Wider version of penne
Perciatelli
Thicker bucatini
From the verb Perciare meaning “Hollow inside”
Rigatoncini
Smaller version of rigatoni
Rigatoni
Large and slightly curved tube
From riga, meaning line: rigatoni is pasta with lines (large). Rigato or rigate, when added to another pasta name means lined, or, with ridges added, as in “spaghetti rigati”
Sagne Incannulate
Long tube formed of twisted ribbon
Trenne
Penne shaped as a triangle
Trennette
Smaller version of trenne
Tortiglioni
Narrower rigatoni
From the verb Torcere meaning “to twist.” Twisted, wringed
Tuffoli
Ridged rigatoni
Ziti
Long, narrow hose-like tubes
Zitoni
Wider version of Ziti
STRAND PASTA
NAME
DESCRIPTION
TRANSLATION
Spaghettoni
Thick spaghetti
Thick little twine
Spaghetti
Most common round-rod pasta
Spago means twine, spaghetto means little twine, spaghetti is plural
Spaghettini
Thin spaghetti
Thin little twine
Fedelini
Between spaghetti and vermicelli in size
Little faithful ones
Vermicelloni
Thick vermicelli
Thick little worms
Vermicelli
Thicker than capellini, thinner than fedelini
Little worms
Capellini
Thinner than vermicelli, thicker than angel hair
Fine hair
Capellini d’angelo
Thinnest round-rod pasta
Angel hair
In order of thickest to thinnest.
VARIOUS STRAND PASTA
NAME
DESCRIPTION
TRANSLATION
Barbina
Thin strands often coiled into nests
Little beards
Spaghetti alla Chitarra
Similar to spaghetti, except square rather than round, and made of egg in addition to flour
Named after the device used to cut the pasta, which has a wooden frame strung with metal wires. Sheets of pasta are pressed down onto the device, and then the wires are “strummed” so that the slivers of pasta fall through
Ciriole
Thicker version of chitarra
Fusilli Lunghi
Very long coiled rods (like a thin telephone cord)
Long rifles
Pici
Very thick, long, hand rolled
RIBBON PASTA
NAME
DESCRIPTION
TRANSLATION
Bavette
Narrower version of tagliatelle
Little thread
Bavettine
Narrower version of bavette
Fettuce
Wider version of fettuccine
Ribbons
Fettuccine
Ribbon of pasta approximately 6.5 millimeters wide
Little ribbons
Fettucelle
Narrower version of fettuccine
Lagane
Wide noodles
Lasagne
Very wide noodles that often have fluted edges
Cooking pot
Lasagnette
Narrower version of lasagne
Lasagnotte
Longer version of lasagna
Linguettine
Narrower version of linguine
Linguine
Flattened spaghetti
Little tongues
Mafalde
Short rectangular ribbons
Mafaldine
Long ribbons with ruffled sides
Pappardelle
Thick flat ribbon
Pillus
Very thin ribbons
Pizzoccheri
Ribbon pasta made from buckwheat
Reginette
Wide ribbon with rippled edges
Little queens
Sagnarelli
Rectangular ribbons with fluted edges
Sciatelli of Sciatelli
Home-made long spaghetti with a twisted long spiral
Stringozzi
Similar to shoelaces
From stringhe, meaning shoestrings
Tagliatelle
Ribbon fairly thinner than fettucine
From “tagliare” – to cut
Taglierini
Thinner version of Tagliatelle
Trenette
Thin ribbon ridged on one side
Tripoline
Thick ribbon ridged on one side
MICRO PASTA
NAME
DESCRIPTION
TRANSLATION
Acini di Pepe
Bead-like pasta
Peppercorns
Anelli
Small rings of pasta
Rings
Anellini
Smaller version of Anelli
Little rings
Conchigliette
Small shell shaped pasta
Little shells
Corallini
Small short tubes of pasta
Little corals
Ditali
Small short tubes
Thimbles
Ditalini
Smaller version of Ditali
Little thimbles
Farfalline
Small bow tie shaped pasta
Either bowties or little butterflies
Fideos
Short thin pasta
Filini
Smaller version of Fideos
Thin threads; (from filo, meaning thread)
Fregula
Bead-like pasta from Sardinia
Funghini
Small mushroom shaped pasta
Little mushrooms
Ochi di Pernice
Very small rings of pasta
Partridge’s eyes
Orzo
Rice shaped pasta, also “Risoni”
Barley
Pastina
Small spheres about the same size or smaller than Acini di Pepe
Little pasta
Pearl Pasta
Spheres slightly larger than Acini di Pepe
Quadrettini
Small flat squares of pasta
Little squares
Risi
Smaller version of Orzo
Little rice
Seme di Melone
Small seed shaped pasta
Melon seeds
Stelle
Small star-shaped pasta
Stars
Stelline
Smaller version of Stelle
Little stars
Stortini
Smaller version of elbow macaroni
Little crooked ones
Trachana
Granular, irregular shaped pasta of Greek origin
STUFFED PASTA
NAME
DESCRIPTION
TRANSLATION
Agnolotti
Semi-circular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables
Lambs’ ears
Cannelloni
Oven cooked, stuffed rolls of pasta
Big tubes
Casoncelli
A semi-circular stuffed pasta, specifically associated with the style alla bergamasca, which is stuffed with a mixture of bread crumbs, egg, cheese, ground beef, salami, raisins, Amaretti biscuits, pear, and garlic
Fagottini
A ‘purse’ or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear
Little purses
Mezzelune
Semi-circular pockets; about 2.5 in. diameter
Half-moons
Occhi di Lupo
A large, penne shaped pasta that is stuffed
Eyes of the Wolf
Panzerotti
Pasta made from eggs cheese and flour
Pelmeni
Meat-filled dumplings, usually served in broth
Pierogi
Dumplings filled with meat, vegetables, cheese or fruit
Ravioli
Square. About 3x3cm. Stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof
