Strozzapreti/stroh•tzuh•PRAY•tee/
Tuscany,Emilia-Romagna
“PriestStranglers”
Arrabiata,Duck Ragu
Ziti/ZEE•tee/
Campania& Sicily
“Bride &Bridegroom”
Baked PastaDishes
Pasta al Ceppo/PAH•stah•al•CHAY•poh/
Abruzzo“Pasta Rolled bya Stick”
SmoothSauces
Rigatoni/rih•gah•TOE•nee/
Southern &Central Italy
“LittleThimbles”
MeatSauces
Pizzichi/piz•EEK•ee/
Abruzzo“Pinches,Nips & Bites”
Mushroom &Truffle Sauces
Cavatelli/cah•vah•TELL•lee/
Puglia“LittleHollows”
Soups &Meat Sauces
Radiatori/rah•dee•a•TOE•ray/
Modern Shape(est. 1930s)
“Radiators” Pesto, RoastedVegetables, Mac
& Cheese
Orechiette/oh•reck•ee•ET•tay/
Puglia &Southern Italy
“LittleEars”
Light Coatsof Oil-Based
Sauces
Rigatoncini/ree•gah•tone•CHEE•nee/
SouthernItaly
“Small LinedOnes”
Arrabiata,Substantial
Meat Sauces
Fusili/foo•ZEE•lee/
SouthernItaly
“Fuso” Meaning“Spindle”
BakedPastas, Cold
Salads
Pastina/pah•STEE•nah/
OriginUnknown
“LittlePasta”
Soups& Brothy Stews
Penne Rigate/PEN•nay•ree•GAH•tay/
Campania“Pens and Feathers”/“Quill Pens”
Baked Dishes,Meat Sauces,Puttanesca
�enne/TRAY•nee/
ModernShape
“Penne ShapedLike a Triangle”
Baked Dishes,Meat & Vegetable
Sauces
Garganelli/gar•guh•NAY•lee/
Emilia-Romagna
“Garganel” Meaning“Throat”
Creamy Sauces,with Ham
& Peas
Cavatappi /cah•vah•TOP•ee/
Romagna& Tuscany
“Corkscrews” Macaroni& Cheese
Gnocchi/NYAWK•kee/
NorthernItaly
“Lump, Knotor Knuckle”
Light Butter,Pesto or CheeseBased Sauces
Papardelle/pah•pahr•DELL•lay/
Emilia-Romagna
Tuscan “Papparsi”Meaning “To Pig Out”
Slow-CookedMeat Sauces
Spaghetti/spah•GEH•tee/
Central Italy,Rome & Campania
“Spago” Meaning“String”
Tomato Sauces,Carbonara,
Cacio e Pepe
Bucatini/boo•cah•TEE•nee/
Lazio“HollowStraws”
Amatriciana,Carbonara
Linguine/lin•GWEE•nay/
Genoa &Liguria
“LittleTongues”
Pesto, Clams &Other Seafood Based Sauces
Murray’s Pasta 101Discover the origins and preparations of your favorite shapes and varieties