There are many different varieties of

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are ...

. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gnocchi/gnocchetti''). Yet, due to the variety of shapes and regional variants, "one man's ''gnocchetto'' can be another's ''strascinato''". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut

rotelle Rotelle is a type of pasta resembling wheels with spokes. They are similar to fiori. The name derives from the Italian word for a small wheel. In Italy they are also called "ruote", and in the US they are usually called "wagon wheels". Ref ...

is also called ''ruote'' in Italy and ''wagon wheels'' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

pasta names often end with the masculine

plural The plural (sometimes list of glossing abbreviations, abbreviated pl., pl, or ), in many languages, is one of the values of the grammatical number, grammatical category of number. The plural of a noun typically denotes a quantity greater than the ...

diminutive A diminutive is a root word that has been modified to convey a slighter degree of its root meaning, either to convey the smallness of the object or quality named, or to convey a sense of intimacy or endearment. A ( abbreviated ) is a word-form ...

suffixes ''-ini'', ''-elli'', ''-illi'', ''-etti'' or the feminine plurals ''-ine'', ''-elle'' etc., all conveying the sense of "little"; or with the

augmentative An augmentative ( abbreviated ) is a morphological form of a word which expresses greater intensity, often in size but also in other attributes. It is the opposite of a diminutive. Overaugmenting something often makes it grotesque and so in s ...

suffixes ''-oni'', ''-one'', meaning "large". Other suffixes like ''-otti'' ("largish") and ''-acci'' ("rough", "badly made") may also occur. In Italian, all pasta type names are plural.

Long- and medium-length pasta

Long pasta may be made by

extrusion Extrusion is a process used to create objects of a fixed cross-sectional profile by pushing material through a die of the desired cross-section. Its two main advantages over other manufacturing processes are its ability to create very complex ...

or rolling and cutting. }, meaning "hole", and it, bucato, meaning "pierced". , Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati ,

Lazio it, Laziale , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

, - ,

Busiate Busiate (or busiati) are a type of long macaroni, originally from the Trapani province, and typical from Calabria and Sicily in Italy. They take their name from , the Sicilian word for the stem of ''Ampelodesmos mauritanicus'', a local grass, ...

(or busiati) , Type of long macaroni. Often coiled around a twig of local weed. , From ''busa,'' meaning "reed"''.'' , Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro ,

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

(particularly

Trapani Trapani ( , ; scn, Tràpani ; lat, Drepanum; grc, Δρέπανον) is a city and municipality (''comune'') on the west coast of Sicily, in Italy. It is the capital of the Province of Trapani. Founded by Elymians, the city is still an impor ...

)

Sardinia Sardinia ( ; it, Sardegna, label= Italian, Corsican and Tabarchino ; sc, Sardigna , sdc, Sardhigna; french: Sardaigne; sdn, Saldigna; ca, Sardenya, label= Algherese and Catalan) is the second-largest island in the Mediterranean Sea, af ...

, - ,

Capellini Capellini (, literally "little hairs") is a thin variety of Italian pasta, with a diameter ranging from . It is made in the form of long, thin strands, similar to spaghetti. Capelli d'angelo (, literally "angel hair"—hence, "angel hair pasta" ...

, Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. , Thin hair, little hair , Angel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi , Liguria , - ,

, Fedelini , Very thin spaghetti , Little faithful ones , , Naples, Genoa and Liguria , - ,

, Ferrazzuoli , Similar to a twisted ''buccato'' with a cleft running on the side , Possibly from the thin iron square used to create the cleft. , Cannucce , Calabria , - ,

Fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...

, Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle , Little ribbons: from ''affettare'', "to slice". , Lasagnette, fettucce, ramicce, sagne ,

Rome , established_title = Founded , established_date = 753 BC , founder = King Romulus ( legendary) , image_map = Map of comune of Rome (metropolitan city of Capital Rome, region Lazio, Italy).svg , map_caption ...

, - ,

Fileja Fileja () is a type of pasta typically from the province of Vibo Valentia, Calabria. Made of durum wheat semolina and water, they are prepared by wrapping a sheet of pasta around a thin cane (''dinaciulu''), creating a hollow tube approximatel ...

, Elongated screw. , Dialectal for yarn, ''filato'' , filleda, filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna ,

Vibo Valentia Vibo Valentia (; Monteleone before 1861; Monteleone di Calabria from 1861 to 1928; scn, label= Calabrian, Vibbu Valenzia or ) is a city and ''comune'' (municipality) in the Calabria region of southern Italy, near the Tyrrhenian Sea. It is the c ...

( Calabria),

Avellino Avellino () is a town and ''comune'', capital of the province of Avellino in the Campania region of southern Italy. It is situated in a plain surrounded by mountains east of Naples and is an important hub on the road from Salerno to Benevento. ...

(

Campania (man), it, Campana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demog ...

) , - ,

Linguine Linguine (, English: ; sometimes anglicized as linguini) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The nam ...

, Flattened

spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabrid ...

, Little tongues , Bavettine, bavette fini, radichini, linguettine , , - , , Lagane , Wide pasta , , Lasagnoni, Bardele , , - , Lasagne

Lasagna Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such a ...

, Square or rectangle sheets of pasta that sometimes have fluted edges (''lasagne ricce''). The square of pasta is ''lasagna'' while the dish is lasagne , Possibly from Latin ''lasanum'' or Greek ''lasonon'', "Cooking pot", or the Greco-Roman ''laganum'', a flat piece of bread. , bardele, lasagnoni (

Veneto it, Veneto (man) it, Veneta (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = ...

); capellasci (

Liguria Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...

); sagne (

Salento Salento ( Salentino: ''Salentu'', Salentino Griko: ''Σαλέντο'') is a cultural, historical and geographic region at the southern end of the administrative region of Apulia in Southern Italy. It is a sub-peninsula of the Italian Peninsul ...

); lagana ( Apulia); the fluted version can also be doppio festone, sciabo, sciablo , , - , Lasagnette side

Lasagnette Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or ...

, Narrower version of

, Little ''lasagna'' , , , - , ,

Lasagnotte Lasagnotte is a flat and wide pasta noodle. It is essentially a longer version of lasagnette Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Differe ...

, Longer version of

, Bigger ''lasagna'' , , , - , ,

Maccheroni alla molinara Maccheroni alla molinara or alla mugnaia (Abruzzese dialect) is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm. Preparation It is made using only water and durum wheat flour. The name literally ...

, Very thick, long, hand-pulled pasta. , The miller’s wife’s pasta , ,

Abruzzo , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1 ...

, - ,

, Maccheroncini di Campofilone , Thin strands of egg-based pasta. Similar to Capelli d'angelo. , , ,

Marche Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...

, - ,

Mafalde Mafaldine, also known as reginette (Italian for "little queens") or simply mafalda or mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides. It is prepared simi ...

, Long rectangular ribbons with ruffled sides. , Named in honor of

Princess Mafalda of Savoy Princess Mafalda of Savoy (19 November 1902 – 28 August 1944) was the second daughter of King Victor Emmanuel III of Italy and his wife Elena of Montenegro. The future King Umberto II of Italy was her younger brother. Biography Princess Ma ...

, Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini ,

Naples Naples (; it, Napoli ; nap, Napule ), from grc, Νεάπολις, Neápolis, lit=new city. is the regional capital of Campania and the third-largest city of Italy, after Rome and Milan, with a population of 909,048 within the city's adminis ...

, - , , Matriciani , Similar to perciatelli, but folded over rather than hollowed out , , , , - , Pappardelle3

Pappardelle Pappardelle (; singular: ''pappardella''; from the verb , "to gobble up") are large, very broad, flat pasta, similar to wide fettuccine, originating from the region of Tuscany it, Toscano (man) it, Toscana (woman) , population_note = ...

, Thick flat ribbons of egg-based dough , From Tuscan ''papparsi'', "to pig out". , Papparelle, paparele (Veneto); paspardelle (Marche) ,

Tuscany it, Toscano (man) it, Toscana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Citizenship , demographics1_footnotes = , demographics1_title1 = Italian , demogra ...

and northern Italy , - ,

Perciatelli Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture an ...

, "Virtually identical to bucatini" , From ''perciare'', "to hollow" , Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni ,

, - ,

, Picagge , Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green. , In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means ''napkin'' and refers to the size and shape of the pasta. , Picaje or piccagge ,

, in particular the province of Savona , - , Pici3

Pici Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino ...

, Very thick, irregular and long, hand-rolled pasta. , From ''appiciare'', "to stick". , Lunghetti (

Montalcino Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy. The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is loc ...

); pinci (

Montepulciano Montepulciano () is a medieval and Renaissance hill town and ''comune'' in the Italian province of Siena in southern Tuscany. It sits high on a limestone ridge, east of Pienza, southeast of Siena, southeast of Florence, and north of Rom ...

); umbrici/ciriole (

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

) ,

, - , ,

Pillus Pillus is a type of pasta found in Sardinia, particularly around Oristano.Alessandro Molinari Pradelli, ''La cucina sarda'', Newton Compton Editori, 2012 . A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that ...

, Very thin ribbons cooked in beef broth , , Lisanzedas, a variation; large discs in lasagne-like layers ,

, - ,

, Rustiche , Serrated ribbons , literally the feminine plural of ''rustico'', meaning 'rustic' , , Apulia , - , Sagne ncannulate pomodoro

Sagne 'ncannulate Sagne may refer to: *La Sagne - Switzerland *Sagne, Mauritania Sagne is a village and Communes of Mauritania, rural commune in Mauritania, located on the Mauritania–Senegal border, border with Senegal. Communes of Mauritania {{Mauritan ...

, Long tube formed of twisted ribbon , Caned lasagne , , , - ,

Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape. It is typical of modern Campanian cuisine, hav ...

or scialatielli , Short, flat ribbons , , ,

Sorrento Sorrento (, ; nap, Surriento ; la, Surrentum) is a town overlooking the Bay of Naples in Southern Italy. A popular tourist destination, Sorrento is located on the Sorrentine Peninsula at the south-eastern terminus of the Circumvesuviana rail ...

, - ,

Spaghetti Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabrid ...

, A long, thin, cylindrical pasta of

origin, made of

semolina Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etym ...

flour Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many c ...

and

water Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...

.Definition of spaghetti
Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). Spaghettini and spaghettoni are slightly thinner or thicker, respectively. , "Little strings". ''Spaghetti'' is the plural form of the

word ''spaghetto'', which is a diminutive of ''spago'', meaning "thin string" or "twine". , Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti ,

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

, - ,

Spaghetti alla chitarra ''Spaghetti alla chitarra'' (), also known as ''maccheroni alla chitarra'', is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick. ''Tonnarelli'' are a similar pasta from Lazio. ' ...

, Square spaghetti, made of egg and flour , Named after the guitar-like 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 the slivers of pasta fall through. , Tonnarelli, maccheroni alla chitarra ,

Abruzzo , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1 ...

, - , , Spaghettini , A slightly thinner version of spaghetti , Thin spaghetti , Thin spaghetti , , - ,

Spaghettoni Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti
Dictionary.com. Dictionary.com Unabrid ...

, A slightly thicker version of spaghetti , , Spaghetti spessi , , - ,

Stringozzi Stringozzi or Strangozzi is an Italian wheat pasta, among the more notable of those produced in the Umbria region. The long, rectangular cross-section noodles are made by hand and generally served with the local black truffles ''Tuber mela ...

, Similar to shoelaces , Shoestring-like, shoelaces , , Strozzapreti, long, round, thick; lit. 'priest stranglers' (Romagna) , - , , Su Filindeu , Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. , The threads (or wool) of God , , Sardinia , - , Tagliatelles2

Tagliatelle Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucc ...

, Ribbons of egg-based pasta. Generally narrower than

fettuccine Fettuccine (; lit. 'little ribbons'; sing. ''fettuccina'') is a type of pasta popular in Roman and Tuscan cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance but is a flat, thick pasta traditionally made of egg ...

. , From the Italian ''tagliare'', meaning "to cut". , Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (

Trentino Trentino ( lld, Trentin), officially the Autonomous Province of Trento, is an autonomous province of Italy, in the country's far north. The Trentino and South Tyrol constitute the region of Trentino-Alto Adige/Südtirol, an autonomous regio ...

); lesagnetes (

); bardele (

Lombardia (man), (woman) lmo, lumbard, links=no (man), (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , ...

); fettuccine (

); pincinelle (

Colonna The House of Colonna, also known as ''Sciarrillo'' or ''Sciarra'', is an Italian noble family, forming part of the papal nobility. It was powerful in medieval and Renaissance Rome, supplying one pope ( Martin V) and many other church and politi ...

); tagghiarini (

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

); taddarini (

) ,

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

(part.

Bologna Bologna (, , ; egl, label=Emilian language, Emilian, Bulåggna ; lat, Bononia) is the capital and largest city of the Emilia-Romagna region in Northern Italy. It is the seventh most populous city in Italy with about 400,000 inhabitants and 1 ...

) , - ,

Taglierini Tagliolini () is a type of ribbon pasta, long like spaghetti, roughly wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin and made of e ...

, Thinner version of

tagliatelle Tagliatelle (; from the Italian ''tagliare'', meaning "to cut") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ''tagliatelle'' are long, flat ribbons that are similar in shape to fettucc ...

, From the Italian ''tagliare'', meaning "to cut". , Tagliolini; tagliatini (

); tajarin (

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

) ,

, - ,

Trenette Trenette () is a type of narrow, flat, dried pasta from Genoa and Liguria; it is similar to both linguine and fettuccine. ''Trenette'' is the plural of ''trenetta'', but is only used in the plural and is probably a diminutive of the Genoese ''tre ...

, Thin ribbon ridged on one side. Slightly thicker than linguine. , , , , - , ,

Tripoline Tripoline is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side. In the 1930s, Fascist Italy celebrated its colonial empire by creating new forms of pasta reminiscent of its African possessions: ''t ...

, Thick ribbon ridged on one side , , Signorine , , - , ,

Vermicelli Vermicelli (; , , also , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker. The term ''vermicelli'' is also used to ...

, A traditional pasta round that is thinner than spaghetti. , Little worms , Very thin spaghetti ,

, - ,

Ziti Ziti is an extruded pasta, originating in Campania. It is shaped into a long, wide tube, about 25 cm long, that needs to be broken by hand into smaller pieces before cooking. Ziti have similarities to bucatini but are much thicker. Ziti are ...

, Long, narrow hose-like tubes larger than mezzani (also called ''mezzi ziti'') or

bucatini Bucatini (), also known as perciatelli (), are a thick spaghetti-like pasta with a hole running through the center. They are common throughout Lazio, particularly Rome. The similar ziti are long hollow rods which are also smooth in texture and ...

that are traditionally broken before being put to cook. The addition of the word ''rigati'' (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. ''Ziti candelati'' are longer, ''zitoni'' a bit larger. , Bride and bridegroom (''ziti'' is plural) in Sicilian dialect. , Boccolotti, zitoni, zituane, candele, ziti candelati ,

Sicily (man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographi ...

, Southern Italy

Short-cut pasta

Short cut pasta (''pasta corta'') are mostly made by extrusion.

Stretched pasta

''Strascinati'' are mostly hand-made disks of pasta dragged (''strascinato'') across a wooden board. Orecchiette are a typical example.

Soup pasta

These are small types of pasta, mainly used in soups, many of which belong to the

pastina ''Pastina'' ( Italian: literally, "little pasta") is a variety of pasta consisting of tiny pieces of pasta, typically of a round (irregular) shape with a diameter of about 1.6 millimetres (1/16"). It is the smallest type of pasta produced. It ...

("small pasta") family.

Filled pasta

The name ''raviolo'' (plur. ''ravioli'') can be used as a generic description for almost any type of

filled pasta Filled pasta or stuffed pasta refers to a dumpling with a flour, especially pasta, wrapper or skin, usually sealed, surrounding a variety of fillings. Such pasta is especially common in non-tropical regions of Eurasia. Examples of filled pasta ...

Gnocchi and gnocchetti

References

Sources

* *

External links

Types Of Pasta: The 21 Most Commonly Used

The Ultimate List Of Types of Pasta
Nonnabox.com. {{Pasta

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are ...

Pasta dishes Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are so ...

Long- and medium-length pasta

Short-cut pasta

Stretched pasta

Soup pasta

Filled pasta

Gnocchi and gnocchetti

See also

References

Sources

External links