my_lilly (my_lilly) wrote in recipetrade,

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Hi my name's Terra, I'm new to the community.
I'm also fairly new to cooking and I'm really excited about finding this community to help me along the way.

One of my favourite food type's is pasta but I'm absolutely terrible at recalling the names of each type of pasta out there. I'm told they all taste the same anyway but it's often not just about the flavour, it's also about the texture of the food. Anway, here is a list of pasta and a little description of what they are mainly used for. I know it's not a recipe but I thought it would be useful to other pasta lovers and cooks out there.

Anelli / aniline: small rings used for soup

Bucatini: Long medium tubes used for basic pasta dishes

Cannelloni: Large, thick round pasta tubes

Capelli d¡¦angelo: Thin strands of ¡¥angel hair¡¦ very similar to spaghetti

Cochiglie: Ridged tiny shells the size of lentils.

Cresti di gallo: curved shape, brown in colour.

Ditali/ ditalini: Short tubes similar to macaroni

Eliche: Loose spirals.

Farfalle: Bows used as an interesting shape for pasta and sauce dishes.

Fettuccine: Medium ribbons

Fusilli: Long twists often used in desserts and sweet dishes.

Gemelli: Two pieces wrapped together to look like ¡¥twins¡¦

Lasagne: Sheets of flat rectangular pasta

Linguini: Long flat ribbons similar to fettuccini.

Lumache: Snail-shaped shells

Lumaconi: Big shells often used for fillings

Macaroni: Long or short cut tubes, a favourite with cheese sauce.

Orecchiette: Ear-shaped

Penne: Quill shaped small pasta

Rigatoni: Thick ridged tubes

Spaghetti: Fine or medium rods

Tagliarini: Thin ribbons

Tagliatelle: broad ribbons

Vermicelli: Fine pasta, usually folded into skeins and stuffed/filled.
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