10 types of pasta and information about themby: Rafael r. emata 3g

Name: MafaldineOrigin: -Mafaldine/ Reginette meaning Little Queens -ItalyName: BucatiniOrigin: -buco meaning hole, bucato meaning pierced-Lazio, Rome

Itis a type of ribbon-shapedpasta. It is flat and wide, usually about 1cm ( inch) in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such aslinguineandfettuccine. It is usually served with a more delicate sauce.Mafaldine were named in honor ofPrincess Mafalda of Savoy.Bucatini, also known asperciatelli, is a thickspaghetti-likepastawith a hole running through the center. The name comes fromItalian:buco, meaning "hole", while bucatomeans "pierced".[1]Bucatini is common throughoutLazio, particularlyRome. It is a tubed pasta made of harddurumwheatflour and water. Its length is 2530 cm (1012 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. InItalian cuisine, it is served with buttery sauces,pancettaorguanciale, vegetables, cheese, eggs, and anchoviesorsardines.

Name: PizzoccheriOrigin: -pizzoccheri means little bit -ItalyName: PappardelleOrigin: -pappare means to gobble up -Italy

Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape. In width, the pasta is betweentagliatelleand lasagna. This pasta is traditionally served with very rich, heavy sauces, especially sauces which include game such as wild boar, and it is particularly popular in the winter, when it can make the basis of a hearty, warming meal.

This pasta is commonly recognized as a shorter and sometimes wider version of the tagliatelli pasta, which is composed of strips of egg and flour noodles. The pizzoccheri pasta also uses a signature ingredient: buckwheatflour. With many presentations of this well-known buckwheat pasta recipe, the pasta is accompanied by other main elements. One is the potato. Spices commonly used for pizzoccheri dishes include garlicand pepper, as well as more exotic spices like sage. Some recipes for this dish also include greens such as kale or chard.

Name: PastinaOrigin: -means little pasta-Italy, TurkeyName: FioriOrigin: -means flowers in Italian-Italy

Most consumers purchase fiori pasta dry, since it requires special equipment to make at home. The best dried pasta is made from durum wheat, an extremely hard wheat which will cook to a chewy, resilient texture calledal dente. Extra cooking will make the pasta softer, but it will continue to hold its shape and structure very well. This trait makes durum wheat pasta a great choice for soups, since it will not melt away when the soup is frozen and reheated.

In terms of its role in classic Italian food, thepastinais often used in soups or served in broth. This food element is used in some recipes for Italian wedding soup. It is also used in simple dishes meant for children, especially in its more modern incarnations.

Name: LanterneOrigin: -means oil lantern-ItalyName: CavatelliOrigin: -means priests ears-Italy

These lantern-shaped pasta cuts have many ridges on them. The presence of the ridges on the cuts makes it possible for them to soak up more sauce when they are cooked and thereby make for a more memorable meal.Lanternecuts can be used in conjunction with a variety of meat, tomato, butter, and cream sauces to prepare many different and delicious vegetarian and non-vegetarian dishes.

Whencavatellinoodles are unavailable, some similar noodles can be used. Conchiglioni, casarecci, and cochiglie noodles can hold the chunky sauces that cavetelli is typically intended for. Casarecci, in particular, is very similar tocavatelli, though it is a longer noodle. All of these noodles can also be used inpasta saladrecipes.Broccoli is a favorite serving suggestion used withcavatellipasta. Other common additions include shrimp, mushrooms, cauliflower, tomatoes, capers, green olives,spinach, and squash. Thepastacan also work well when served with meat, such as chicken or turkey. Sauces made with cream, vegetables, meat, and seafood all work well with this type ofpasta.

Name: RotelleOrigin: -means little wheel-ItalyName: SptzleOrigin: -means little sparrow-Germany

Sptzle are made from flour, eggs, water, and salt. Compared to Italian pasta, the Sptzle dough is moister and softer. Because of this, the dough cannot be rolled out. Instead, there are four ways to form Sptzle.Rotellepasta is known for its wagon wheel shape, with ridged rings and spoked openings that are perfect for trapping delicious sauce. The shape is not Italian in origin, but many Italian companies now make it. Youll also findrotellepasta made with a variety of different flours: durum wheat,semolina, whole wheat, or even quinoa. Many times the pasta is dyed with vegetable dyes to create orange, green, or deep burgundy hues.