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Chapter1
Introduction
This is a learning tool compiled by the class of Western Cuisine Batch 2013-2014 under
the supervision of Prof. Glecy B. Calma and it is for Paete Science and Business College Inc.
(PSBC) student, especially for Bachelor of Science in Hotel and Restaurant Management
(BSHRM) and Associate in Hotel and Restaurant Management (AHRM) and will be only used
for educational purposes only.
This goal of Compilation about Pastais to serve as a learning tool for students who are in
need of information about Pasta without having to go online for a research. This will avoid
students who do not have their own computer, laptop or wireless gadget from the inconvenience
of going outside of school and renting Computer on Internet Rental Shops or Cafs.
Being a student of Paete Science and Business College Inc., we are concern about the
safety and convenience of researching and getting right information concerning a specific subjectof other student inside and outside of school because it affects the performance of the students.
Students will learn about Pasta. The compilation is equip with picture and different types
of pasta and some recipes in cooking different types of pasta.
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Chapter2
Pasta
Pastais a type ofnoodle and is astaple food of traditional Italian cuisine, with the first
reference dating to 1154 inSicily.It is also
commonly used to refer to the variety of
pasta dishes. Typically pasta is made from
unleavened dough of wheat flour mixed with water
and formed into sheets or various shapes,
then cooked and served in any number of dishes. It
can be made with flour from other cereals or grains,
and eggs may be used instead of water. Pastas may
be divided into two broad categories, dried (pasta
secca) and fresh (pasta fresca). Chicken eggs
frequently dominate as the source of the liquid
component in fresh pasta.
Most dried pasta is commercially produced
via an extrusion process. Fresh pasta was
traditionally produced by hand, sometimes with the
aid of simple machines, but today many varieties of
fresh pasta are also commercially produced by
large scale machines, and the products are widely
available in supermarkets.
Both dried and fresh pasta come in a
number of shapes and varieties, with 310 specific forms known variably by over 1300 names
having been recently documented. In Italy the names of specific pasta shapes or types often vary
with locale. For example the formcavatelliis known by 28 different names depending on region
and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and
sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.
As a category in Italian cuisine, both dried and fresh pastas are classically used in one of
three kinds of prepared dishes. Aspasta asciutta(or pastasciutta) cooked pasta is plated and
Pasta
Different types of pasta on display in a
shop window in Italy
Origin
Place of origin Italy
Details
Type Noodle
Main ingredient(s) Durum wheat,flour
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served with a complementary sauce or condiment. A second classification of pasta dishes
ispasta in brodoin which the pasta is part of a soup-type dish. A third category ispasta al
fornoin which the pasta incorporated into a dish that is subsequently baked.
Pasta is generally a simple dish, but comes in large varieties because it is a versatile food
item. Some pasta dishes are served as a first course in Italy because the portion sizes are small
and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in
light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food
processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing
which type of pasta and sauce to serve together, there is a general rule that must be observed.
Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines
well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the
holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according totaste and texture, however traditionally the sauce should not be excessive as the pasta itself must
still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up
with a piece of bread.
Etymology
First attested in English in 1874, the word pasta comes from Italian pasta, in turn
from Latin pasta "dough, pastry cake", itself the latinisation of the Greek (pasta) "barley
porridge", in turn from (pastos), "sprinkled with salt, salted".
History
In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of
dough which were fried and were an everyday food. Writing in the 2nd century Athenaeus of
Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of
Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with
spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that
consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our
modern definition of either a fresh or dry pasta product, which only had similar basic ingredients
and perhaps the shape. The first concrete information concerning pasta products in Italy dates
from the 13th or 14th century.
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Making pasta; illustration
from the 15thcentury edition
ofTacuinum Sanitatis,a Latin
translation of
theArabicwork Taqwm al-
sihhabyIbn Butlan
Boy with Spaghetti by
Julius Moser, c. 1808.
Historians have noted several lexical milestones relevant to pasta, none of which changes
these basic characteristics. For example, the works of the 2nd century AD Greek
physician Galen mention itrion, homogeneous compounds made up of flour and
water. TheJerusalem Talmud records that itrium, a kind of boiled dough, was common
in Palestine from the 3rd to 5th centuries AD, A dictionary compiled by the 9th century Arab
physician and lexicographer Isho bar Alidefines itriyya, the Arabic cognate, as string-like shapes
made of semolina and dried before cooking. The geographical
text of Muhammad al-Idrisi, compiled for the Norman King of
Sicily Roger II in 1154 mentions itriyya manufactured and
exported from Norman Sicily:
"West of Termini there is a delightful settlement called
Trabia. Its ever-flowing streams propel a number of mills. Here
there are huge buildings in the countryside where they make
vast quantities of itriyya which is exported everywhere:to Calabria, to Muslim and Christian countries. Very many
shiploads are sent."
Itriyya gives rise to trie in Italian. signifying long strips
such as tagliatelle and trenette. One form of itriyya with a long
history is laganum (plural lagana), which in Latin refers to a
thin sheet of dough, and gives rise to Italian lasagna.
According to historians like Charles Perry, the Arabs adapted
noodles for long journeys in the 5th century, the first written record ofdry pasta. Durum wheat was introduced by Libyan Arabs during their
conquest of Sicily in the late 7thcentury. The dried pasta introduced was
being produced in great quantities in Palermo at that time.
In North Africa, a food similar to pasta, known as couscous, has
been eaten for centuries. However, it lacks the distinguishing malleable
nature of pasta, couscous being more akin to droplets of dough. At first,
dry pasta was a luxury item in Italy because of high labor costs; durum
wheat semolina had to be kneaded for a long time. Only after the industrial revolution in Naples,
when a mechanical die process allowed for large scale production of dry pasta, did it become
affordable and popular among the common people.
There is a legend of Marco Polo importing pasta from China which originated with
the Macaroni Journal, published by an association of food industries with the goal of promoting
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the use of pasta in the United States. Marco Polo describes a food similar to "lagana" in
his Travels.
In the 14th and 15th centuries, dried pasta became popular for its easy storage. This
allowed people to store dried pasta in ships when exploring the New World. A century later,
pasta was present around the globe during the voyages of discovery. The invention of the first
tomato sauces dates back from the late 18th century: the first written record of pasta with tomato
sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco
Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid
sauce demanded the use of a fork.
History of Manufacturing
Pasta manufacturers were made since the 1600s across the coast of Sanremo. The
extrusion press produced large amounts of uniform pastas. The consistency of shapes and textureof the pasta manufactured by the extrusion press is believed to be superior to handmade pasta.
This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany.
By 1867, Buitoni Company in upper Tiber Valley became one of the most successful and well-
known pasta manufacturers in the world.
Evolution
It is to be noted that the idea of using tomato sauce to give pasta its flavour was
revolutionary since it was originally eaten plain. It was eaten with the hands as only the wealthycould afford eating utensils. The consumption of pasta has changed over time; it was once a
small, simple item, but it is now often eaten in much larger portions and as part of complex,
sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing
popularity of this staple item.
In modern times
The art of pasta making and the devotion to the food as a whole has evolved since pasta
was first conceptualized. It is estimated that Italians eat over sixty pounds of pasta per person,per year, easily beating Americans, who eat about twenty pounds per person.Pasta is so
beloved in the nation of Italy that individual consumption exceeds the average production of
wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary
society pasta is ubiquitous, as individuals can find a variety of pasta in the local super markets.
With the worldwide demand for this staple food, pasta is now largely mass-produced in factories
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and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, the
product from Italy keeps to time-tested production methods that create a superior pasta.
Pasta was originally solely a part of Italian and European cuisine owing to its popularity
there. With an increase in popularity on a world-wide scale, pasta has crossed international
borders and is now a popular form of fast food and a staple in North America and elsewhere.
This is due to the great amount of Italian immigration into Canada and the United States around
the beginning of the 20th century. Similarly an immense immigration of Italians into South
Africa ensured that spaghetti and meatballs became an essential part of South African cuisine.
Ingredients
Since the time of Cato, basic pasta dough has been made mostly of wheat flour
or semolina, with durum wheat used predominantly in the South of Italy and soft wheat in theNorth. Regionally other grains have been used, including those from barley, buckwheat, rye,
rice, quinoa and maize, as well as chestnut and chickpea flours. In modern times to meet the
demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum
wheat has become commercially significant. Grain flours may also be supplemented with cooked
potatoes.
Beyond hens' eggs and water, liquids have included duck eggs, milk or cream, olive or
walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to
the basic flour-liquid mixture may include vegetables purees such as spinach or tomato,
mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made
from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different
pasta forms.
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Comparison between different types
of long Italian pasta
Chapter3
List of Pasta
This is a list of pasta, and includes types of pasta from culinary traditions around the
world.
Some pasta varieties are uniquely regional
and not widely known; some types may have
different names in different languages, or
sometimes in the same language. For example, the
cut rotelle is also called ruote in Italy and "wagon
wheels" in the United States. Manufacturers and
cooks often invent new shapes of pasta; or may
invent new names for old shapes for marketing
reasons.
Italian pasta names often end with
the masculine plural suffixes -ini, -elli, -illi, -etti or
the feminine plurals -ine, -elle etc., all conveying
the sense of "little"; or with -oni, -one, meaning
"large". Many other suffixes like -otti ("largish")
and -acci ("rough", "badly made") may occur, too.
In Italian, all pasta type names are plural.
East Asian noodles originated in China and
spread into neighboring countries such as Korea (dangmyeon) and Japan (ramen) , for example,
are both of Chinese origin), as well as Southeast Asian countries such as Vietnam,
the Philippines, Thailand, and Cambodia.
The dough for East Asian noodles can be made from wheat, rice, buckwheat, or mung
bean starch. Egg, lye, and cereal may also be added to noodles made from wheat flour in order to
give the noodles a different color or flavor. Arrowroot or tapioca starch are sometimes added to
the flour mixture in low quantities to change the texture and tenderness of the noodles' strands.
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A. Long noodles
Long noodles may be made by extrusion or rolling and cutting.
Image Type Description Translation
BarbinaThin strands often coiled into
nestsLittle beards
Bigoli
Thick tubes, often made
of buckwheat or wholewheat
flour
Bucatini
A thick spaghetti-like pasta with
a hole running through the
center.
The name comes
from Italian: buco,
meaning "hole",
while bucato means
"pierced".
Capelli d'angeloA synonym of capellini, they are
coiled into nestsAngel hair
Capellini The thinnest type of long pastaLiterally "thin hair"
in Italian language
Cu mian -(Chinese)
Thick-cut noodles made
from wheat flour and water, it's a
type of Chinese
noodle commonly used in the
cuisines of northern China. Inaddition, it may also be found
in Hong Kong, as well as in
restaurants specializing in
northern Chinese cuisine in other
parts of China.
Literally "thicknoodles"
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Image Type Description Translation
Fedelini A very thin spahgetti. Little faithful ones
Fusilli
Long, thick, corkscrew shaped
pasta that may be solid or
hollow. Hollow fusilli are also
called fusilli bucati. Pictured is
fusilli in a pesto sauce.
The
word fusilli presumably
comes from fuso, as
traditionally it is
"spun" by pressing and
rolling a small rod over
each thin strips of pasta
to wind them around it
in a corkscrew shape,
much like a modern
Turkish spindle. Longrifles.
Fusilli bucatiLong coiled tubes that are
hollow.Holed rifles
MatricianiSimilar to perciatelli, but folded
over rather than hollowed out
Pellizzoni Thick spaghetti Medium twines
Perciatelli Identical to bucatini.From perciare "to
hollow"
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Image Type Description Translation
Pici
Very thick, long, hand rolled
pasta. It originates in
the province of
Siena in Tuscany; in
the Montalcino area it is also
referred to as pinci.
Soba -
(Japanese)
Thin cut Japanese noodles made
from buckwheat. Soba noodles
are served either chilled with a
dipping sauce, or in hot broth as
a noodle soup. It takes three
months for buckwheat to be
ready for harvest, so it can be
harvested four times a year,
mainly in spring, summer, and
autumn.
Spaghetti
A long, thin,
cylindrical pasta of Italian origin.Spaghetti is made
of semolina or flour and water.
"Little
strings." Spaghetti is
the plural form of the
Italian word spaghetto,
which is a diminutive
ofspago, meaning "thin
string" or "twine".
Spaghettini Thin spaghetti Small little twines
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Image Type Description Translation
SpaghettoniA spaghetti that is extra thick or
extra long.
Udon -
(Japanese)
Thick-cut noodles made
from wheat flour. Udon is
usually served hot as noodle
soup in its simplest form as kake
udon, in a mildly flavoured broth
called kakejiru which is made
of dashi,soy sauce (shyu),
and mirin. The flavor of broth
and topping vary from region to
region.
Vermicelli
A traditional pasta round that is
thicker than spaghetti. (refers in
U.S. to a style thinner thanspaghetti)
Worms
Vermicelloni Thick vermicelli Large little worms
Ziti
Long, narrow hose-like tubes
sized smaller than rigatoni but
larger than mezzani. The
addition of the word rigati (e.g.
ziti rigati) denotes lines or ridges
on the pasta's surface.
Zito is Italian for
"bridegroom." (Ziti is
plural).
Zitoni Wider version of Ziti Large ziti
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B. Ribbon-cut noodles
Ribbon style noodles are often rolled flat and then cut. This can be done by hand or
mechanically.
Image Type Description Translation
BavetteNarrower version of
tagliatelleLittle drip-thread
Bavettine Narrower version ofbavette
Bingbing
noodles -
(Chinese)
Very wide ribbon cut rice
noodles
CirioleThicker version of
chitarra
FettuceWider version of
fettuccineLittle slices
Fettuccine
Ribbon of pasta
approximately 6.5
millimeters wide
Little slices
FettucelleNarrower version of
fettuccineLittle slices
Lagane Wide noodles
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Image Type Description Translation
LasagneVery wide noodles that
often have fluted edgesCooking pot
LasagnetteNarrower version
of lasagneLittle lasagne
LasagnotteLonger version of
lasagneBigger lasagne
LinguettineNarrower version of
linguineLittle tongues
Linguine Flattened spaghetti Little tongues
Mafalde Short rectangular ribbonsNamed in honor of Princess
Mafalda of Savoy
MafaldineLong ribbons with ruffled
sidesLittle mafalde
Pappardelle Thick flat ribbon
Pillus Very thin ribbons
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Image Type Description Translation
Pizzoccheri
A type of
short tagliatelle, a flatribbon pasta, made with
80% buckwheat flour and
20% wheat flour.
SagnarelliRectangular ribbons with
fluted edges
Scialatelli or
scilatielli
Homemade
long spaghetti with atwisted long spiral
Shahe fen -
(Chinese)Ribbon cut rice noodles
Sen yai (Thai),
kwetiau (Indonesian)
Spaghetti alla
chitarra
Similar to spaghetti,
except square rather than
round, and made of egg
in addition to 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.
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Image Type Description Translation
Stringozzi Similar to shoelaces Shoestring-like
Tagliatelle
Ribbon, generally
narrower than fettuccine
From the Italian tagliare,
meaning "to cut"
TaglieriniThinner version
of tagliatelle
From the Italian tagliare,
meaning "to cut"
TrenetteThin ribbon ridged on
one side
TripolineThick ribbon ridged on
one side
http://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpghttp://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpghttp://en.wikipedia.org/wiki/File:Trenette_con_le_vongole_(cropped).jpghttp://en.wikipedia.org/wiki/File:Picture_246_w.jpghttp://en.wikipedia.org/wiki/File:Stringozzi.jpg8/12/2019 Compilation of Pasta
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C. Short-cut extruded pasta
Image Type Description Translation
Calamarata Wide ring shaped pasta Squid-like
Calamaretti Little squids
Cannelloni
Large stuffable cylindrical (tube)
pasta, generally served baked with
a filling and covered by a sauce.
(Italian: Large reeds)
Cavatappi Corkscrew-shaped macaroni Corkscrews
Cellentani See Cavatappi
Chifferi Short and wide macaroni
Ditalini Short tubes Small thimbles
Elicoidali
Slightly ribbed tube pasta, the ribs
are corked as opposed to those on
rigatoni
Helicoidal ones
Fagioloni Short narrow tube Large beans
http://en.wikipedia.org/wiki/File:Pasta_e_fagioli_rapida.jpghttp://en.wikipedia.org/wiki/File:Cellentani.jpghttp://en.wikipedia.org/wiki/File:Pasta_with_pesto.jpghttp://en.wikipedia.org/wiki/File:Cannelloni.jpghttp://en.wikipedia.org/wiki/File:Pasta_e_fagioli_rapida.jpghttp://en.wikipedia.org/wiki/File:Cellentani.jpghttp://en.wikipedia.org/wiki/File:Pasta_with_pesto.jpghttp://en.wikipedia.org/wiki/File:Cannelloni.jpghttp://en.wikipedia.org/wiki/File:Pasta_e_fagioli_rapida.jpghttp://en.wikipedia.org/wiki/File:Cellentani.jpghttp://en.wikipedia.org/wiki/File:Pasta_with_pesto.jpghttp://en.wikipedia.org/wiki/File:Cannelloni.jpghttp://en.wikipedia.org/wiki/File:Pasta_e_fagioli_rapida.jpghttp://en.wikipedia.org/wiki/File:Cellentani.jpghttp://en.wikipedia.org/wiki/File:Pasta_with_pesto.jpghttp://en.wikipedia.org/wiki/File:Cannelloni.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Fideu Short and thin tubes
Fideu is not really a type
of pasta but is a Spanish
dish similar to paella but
made with pasta instead
of rice.
GarganelliEgg pasta in a square shape rolled
into a tube
GemelliA single S-shaped strand of pasta
twisted in a loose spiral
The name derives from
the Italian for twins.
Gomiti Bent tubes Elbows
Maccheroncelli
Hollow tube-shaped pasta that is
slightly smaller than a pencil in
thickness.
Small maccheroni
Maltagliati
A short and wide egg pasta with
irregular or diagonally cut ends, it
is available throughout Italy and is
prominent in some regional Italian
cuisines.
Roughly cut
Manicotti Large stuffable ridged tubes
Marziani Short spirals
Martians (refers to the
antennae of cartoon
martians)
http://en.wikipedia.org/wiki/File:EMS-109321-Manicotti-rule..JPGhttp://en.wikipedia.org/wiki/File:Macaroni_closeup.jpghttp://en.wikipedia.org/wiki/File:Gemelli.jpghttp://en.wikipedia.org/wiki/File:Pastasorten_Garganelli.JPGhttp://en.wikipedia.org/wiki/File:Fideua.jpghttp://en.wikipedia.org/wiki/File:EMS-109321-Manicotti-rule..JPGhttp://en.wikipedia.org/wiki/File:Macaroni_closeup.jpghttp://en.wikipedia.org/wiki/File:Gemelli.jpghttp://en.wikipedia.org/wiki/File:Pastasorten_Garganelli.JPGhttp://en.wikipedia.org/wiki/File:Fideua.jpghttp://en.wikipedia.org/wiki/File:EMS-109321-Manicotti-rule..JPGhttp://en.wikipedia.org/wiki/File:Macaroni_closeup.jpghttp://en.wikipedia.org/wiki/File:Gemelli.jpghttp://en.wikipedia.org/wiki/File:Pastasorten_Garganelli.JPGhttp://en.wikipedia.org/wiki/File:Fideua.jpghttp://en.wikipedia.org/wiki/File:EMS-109321-Manicotti-rule..JPGhttp://en.wikipedia.org/wiki/File:Macaroni_closeup.jpghttp://en.wikipedia.org/wiki/File:Gemelli.jpghttp://en.wikipedia.org/wiki/File:Pastasorten_Garganelli.JPGhttp://en.wikipedia.org/wiki/File:Fideua.jpghttp://en.wikipedia.org/wiki/File:EMS-109321-Manicotti-rule..JPGhttp://en.wikipedia.org/wiki/File:Macaroni_closeup.jpghttp://en.wikipedia.org/wiki/File:Gemelli.jpghttp://en.wikipedia.org/wiki/File:Pastasorten_Garganelli.JPGhttp://en.wikipedia.org/wiki/File:Fideua.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Mezzani pasta Short curved tube Half-size ones
Mezze penne Short version of penne Half-pens
Mezzi
bombardoniWide short tubes Half bombards
Mostaccioli
Similar to penne but without
ridges. Also called penne lisce or
"smooth penne"
Moustache-like things
Paccheri
Large tube pasta that may be
prepared with a sauce atop them or
stuffed with ingredients.
"Slaps." The name hasbeen ascribed to a
slapping sound they may
make when eaten.
Pasta al ceppoA sheet pasta that is similar in
shape to a cinnamon stick.Log-type pasta
PenneMedium length tubes with ridges,
cut diagonally at both ends Pens (after a quill pen)
Penne rigate Penne with ridged sides Lined pens
Penne lisce Penne with smooth sides Smooth pens
Penne zita Wider version of penne
Pennette Short thin version of penne Little pens
Pennoni A wider and thicker version of
penne. It is a tube pasta with aPennants[4]
http://en.wikipedia.org/wiki/List_of_pasta_types#cite_note-Kostioukovitch-4http://en.wikipedia.org/wiki/List_of_pasta_types#cite_note-Kostioukovitch-4http://en.wikipedia.org/wiki/List_of_pasta_types#cite_note-Kostioukovitch-4http://en.wikipedia.org/wiki/File:Whole_wheat_penne,_cooked_and_uncooked.jpghttp://en.wikipedia.org/wiki/File:Penne_with_sauce.jpghttp://en.wikipedia.org/wiki/File:Paccheri_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Mostaccioli-CU-125055.JPGhttp://en.wikipedia.org/wiki/File:Whole_wheat_penne,_cooked_and_uncooked.jpghttp://en.wikipedia.org/wiki/File:Penne_with_sauce.jpghttp://en.wikipedia.org/wiki/File:Paccheri_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Mostaccioli-CU-125055.JPGhttp://en.wikipedia.org/wiki/File:Whole_wheat_penne,_cooked_and_uncooked.jpghttp://en.wikipedia.org/wiki/File:Penne_with_sauce.jpghttp://en.wikipedia.org/wiki/File:Paccheri_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Mostaccioli-CU-125055.JPGhttp://en.wikipedia.org/wiki/File:Whole_wheat_penne,_cooked_and_uncooked.jpghttp://en.wikipedia.org/wiki/File:Penne_with_sauce.jpghttp://en.wikipedia.org/wiki/File:Paccheri_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Mostaccioli-CU-125055.JPGhttp://en.wikipedia.org/wiki/List_of_pasta_types#cite_note-Kostioukovitch-48/12/2019 Compilation of Pasta
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Image Type Description Translation
diaganol cut on both ends.
Rigatoncini Smaller version of rigatoni Small large lined ones
Rigatoni
Medium-Large tube with square-
cut ends, sometimes slightly
curved
Large lined ones
RotiniRelated to fusilli, but has a tighter
helix, i.e. with a smaller pitch
Helix- or corkscrew-
shaped pasta
Sagne
'ncannulate
Long tube formed of twisted
ribbon
Spirali A tube which spirals round Spirals
Spiralini More tightly-coiled fusilli Little spirals
Trenne Penne shaped as a triangle
Trennette Smaller version of trenne
Tortiglioni Narrower rigatoni Spirals
Tuffoli Ridged rigatoni
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D. Decorative shapes
Image Type Description Translation
CampanelleFlattened bell-shaped pasta with a
frilly edge on one endLittle bells
CapuntiShort convex ovals resembling an
open empty pea pod
Casarecce Short lengths rolled into a S shapeFrom casereccio meaning
homemade
Cavatelli Short, solid lengths
From the
verb cavare meaning to
hollow
CencioniPetal shaped, slightly curved with
rough convex sideLarge rags
Conchiglie Seashell shaped Shells
Conchiglioni Large, stuffable seashell shaped Large shells
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Image Type Description Translation
Corzetti Flat figure-eight stamped
Creste di galli Short, curved and ruffled Cock's comb
CroxettiFlat coin-shaped discs stamped
with coats of armsLittle crosses
Farfalle Bow tie or butterfly shaped "Butterflies"
Farfalloni Larger bow ties Large butterflies
Fiorentine Grooved cut tubes Florentine
http://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpghttp://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpghttp://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpghttp://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpghttp://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpghttp://en.wikipedia.org/wiki/File:Fiorentine.jpghttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Farfalle_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Croxetti.jpghttp://en.wikipedia.org/wiki/File:Pasta_creste_di_galli.jpghttp://en.wikipedia.org/wiki/File:Corzetti.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Fiori Shaped like a flower Flowers
Foglie d'ulivo Shaped like an olive leaf Olive leaves
Gigli Cone or flower shaped Lilies
Gramigna Short curled lengths of pastaInfesting weed, esp. scutch-
grass
Lanterne Curved ridges Lanterns
Lumache Snailshell-shaped pieces Snails
Lumaconi Large snailshell-shaped pieces Large snails
Maltagliati Flat roughly cut triangles Badly cut
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Image Type Description Translation
Mandala
Designed by Philippe Starck in
1987 for French pasta makerPanzani, intended to compensate
for overcooking.
A reference to mandalas.
Marille
Designed by Giorgetto
Giugiaro in 1983 - like a rolling
ocean wave in cross-section with
internal rugosities, but
unsuccessful and no longerproduced.
From mare, meaning "sea"
Orecchiette Bowl- or ear-shaped pasta Little ears
PipeVery similar to Lumaconi but has
lines running the length of it.Smoking pipes
Quadrefiore Square with rippled edgesFrom quadro ("square")
and fiore ("flower")
Radiatori
Shaped like radiators, they were
created in the 1960s, by an
industrial designer. They are
often used in similar dishes
as rotelle or fusilli, because their
shape works well with thicker
sauces.
Radiator
http://en.wikipedia.org/wiki/File:EMS-Radiatore-CU-124957.JPGhttp://en.wikipedia.org/wiki/File:Quadrefiore.jpghttp://en.wikipedia.org/wiki/File:Pipe_Pasta.jpghttp://en.wikipedia.org/wiki/File:Orecchiette_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Mandala_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Radiatore-CU-124957.JPGhttp://en.wikipedia.org/wiki/File:Quadrefiore.jpghttp://en.wikipedia.org/wiki/File:Pipe_Pasta.jpghttp://en.wikipedia.org/wiki/File:Orecchiette_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Mandala_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Radiatore-CU-124957.JPGhttp://en.wikipedia.org/wiki/File:Quadrefiore.jpghttp://en.wikipedia.org/wiki/File:Pipe_Pasta.jpghttp://en.wikipedia.org/wiki/File:Orecchiette_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Mandala_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Radiatore-CU-124957.JPGhttp://en.wikipedia.org/wiki/File:Quadrefiore.jpghttp://en.wikipedia.org/wiki/File:Pipe_Pasta.jpghttp://en.wikipedia.org/wiki/File:Orecchiette_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Mandala_pasta.jpghttp://en.wikipedia.org/wiki/File:EMS-Radiatore-CU-124957.JPGhttp://en.wikipedia.org/wiki/File:Quadrefiore.jpghttp://en.wikipedia.org/wiki/File:Pipe_Pasta.jpghttp://en.wikipedia.org/wiki/File:Orecchiette_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Mandala_pasta.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
RiccioliniShort wide noodles with a 90-
degree twistLittle curls
Ricciutelle Short spiralled noodles Little curls
Rotelle Wagon wheel-shaped pasta Little wheels
Rotini
2-edged spiral, tightly wound,
some vendors and brands are 3-
edged and sold as rotini
SorpreseBell shaped pasta with a crease on
one side and has a ruffled edgeSurprise
Sorprese Lisce
Bell shaped pasta with a crease on
one side and has a ruffled edge (A
larger version of Sorprese)
Smooth surprise
Strozzapreti Rolled across their widthPriest-chokers or priest-
stranglers
http://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpghttp://en.wikipedia.org/wiki/File:Strozzapreti_Pasta.JPGhttp://en.wikipedia.org/wiki/File:Sorprese_Lisce.jpghttp://en.wikipedia.org/wiki/File:Sorprese.jpghttp://en.wikipedia.org/wiki/File:Rotini.jpghttp://en.wikipedia.org/wiki/File:Rotelle.jpghttp://en.wikipedia.org/wiki/File:Ricciutelli.jpghttp://en.wikipedia.org/wiki/File:Ricciolini.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Torchio Torch shaped Winepress
Trofie Thin twisted pasta
http://en.wikipedia.org/wiki/File:Trofie_pasta_macro.jpghttp://en.wikipedia.org/wiki/File:Torchio_noodle.jpghttp://en.wikipedia.org/wiki/File:Trofie_pasta_macro.jpghttp://en.wikipedia.org/wiki/File:Torchio_noodle.jpg8/12/2019 Compilation of Pasta
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E. Minute pasta
These are small types of pasta.
Image Type Description Translation
Acini di pepe Bead-like pasta Peppercorns
AlfabetoPasta shaped as letters of
the alphabetAlphabet
AnelliSmall rings of pasta (not to be
confused with Calamaretti)Rings
Anellini Smaller version of anelli Little rings
Couscous
Grain-like pasta, most common
in North Africa and Europe
(especially France), increasingly
common in Asia and North
America
Conchigliette Small shell-shaped pasta Little shells
Corallini Small short tubes of pasta Little corals
http://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpghttp://en.wikipedia.org/wiki/File:Corallini.jpghttp://en.wikipedia.org/wiki/File:Conchigliette.jpghttp://en.wikipedia.org/wiki/File:Couscous-01.jpghttp://en.wikipedia.org/wiki/File:Anellini2.jpghttp://en.wikipedia.org/wiki/File:Campanelle.JPGhttp://en.wikipedia.org/wiki/File:Buchstabensuppe.jpghttp://en.wikipedia.org/wiki/File:AciniDiPepe3.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Ditali Small short tubes Thimbles
Ditalini Smaller versions of ditali Little thimbles
Egg barley
Farfalline Small bow tie-shaped pasta
Little butterflies ("bow
tie" in Italian
is cravatta a farfalla,
"butterfly tie")
FideosPasta prepared with eggs, flour
and water.
FiliniSmaller version of fideos, about
1215 mm long before cookingLittle threads.
Fregula Bead-like pasta from Sardinia Little fragments
Funghini Small mushroom-shaped pasta Little mushrooms
http://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpghttp://en.wikipedia.org/wiki/File:UncookedFregula.jpghttp://en.wikipedia.org/wiki/File:Fideo_(coiled_vermicelli).JPGhttp://en.wikipedia.org/wiki/File:Farfalloni.jpghttp://en.wikipedia.org/wiki/File:Tarhonya-3.JPGhttp://en.wikipedia.org/wiki/File:Ditalini.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Grattini
Small granular, irregular shaped
pasta (smaller version then
Grattoni)
Little Grains
GrattoniLarge granular, irregular shaped
pastaGrains
Israeli couscous(Ptitim)
Wheat-based baked pasta
MidollineFlat teardrop shaped pasta
(similar to Orzo but wider)
Occhi di pernice Very small rings of pasta Partridge's eyes
Orzo (also, risoni) Rice shaped pasta Barley
http://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpghttp://en.wikipedia.org/wiki/File:Orzo.jpghttp://en.wikipedia.org/wiki/File:Occhip.jpghttp://en.wikipedia.org/wiki/File:Midolline.jpghttp://en.wikipedia.org/wiki/File:Israeli_couscous.jpghttp://en.wikipedia.org/wiki/File:Grattoni.jpghttp://en.wikipedia.org/wiki/File:Grattini.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Seme di melone Small seed-shaped pasta Melon seeds
Stelle Small star-shaped pasta Stars
Stelline Smaller version of stelle Little stars
StortiniSmaller version of elbow
macaroniLittle crooked ones
http://en.wikipedia.org/wiki/File:Stortini_pasta.jpghttp://en.wikipedia.org/wiki/File:Pasta_stelline.jpghttp://en.wikipedia.org/wiki/File:Seme_melone_nudo.jpghttp://en.wikipedia.org/wiki/File:Stortini_pasta.jpghttp://en.wikipedia.org/wiki/File:Pasta_stelline.jpghttp://en.wikipedia.org/wiki/File:Seme_melone_nudo.jpghttp://en.wikipedia.org/wiki/File:Stortini_pasta.jpghttp://en.wikipedia.org/wiki/File:Pasta_stelline.jpghttp://en.wikipedia.org/wiki/File:Seme_melone_nudo.jpg8/12/2019 Compilation of Pasta
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F. Stuffed pasta
Image Type Description Translation
Agnolotti
Semicircular pockets;
can be stuffed with
ricotta or mix of cheese
and meats or pureed
vegetables
Diminutive of old word for "angel";
this was Giotto's nickname.
Cannelloni
Rolls of pasta with
various fillings, usuallycooked in an oven Big little canes
Cappelletti
Square of dough, filled
with minced meat, and
closed to form a triangle
Little caps
Casoncelli orcasonsi
A stuffed pasta typical of
Lombardy, with various
fillings
Possibly from casa "house"
Casunziei
A stuffed pasta typical of
the Veneto area, with
various fillings
From casa house
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 cloth bundles
http://en.wikipedia.org/wiki/File:Fagottini_al_tartufo.JPGhttp://en.wikipedia.org/wiki/File:Casoncelli_in_una_grande_padella.jpghttp://en.wikipedia.org/wiki/File:Cappelletti1.JPGhttp://en.wikipedia.org/wiki/File:Cannelloni_mit_Hackfleischf%C3%BCllung.jpghttp://en.wikipedia.org/wiki/File:Agnolotti.jpghttp://en.wikipedia.org/wiki/File:Fagottini_al_tartufo.JPGhttp://en.wikipedia.org/wiki/File:Casoncelli_in_una_grande_padella.jpghttp://en.wikipedia.org/wiki/File:Cappelletti1.JPGhttp://en.wikipedia.org/wiki/File:Cannelloni_mit_Hackfleischf%C3%BCllung.jpghttp://en.wikipedia.org/wiki/File:Agnolotti.jpghttp://en.wikipedia.org/wiki/File:Fagottini_al_tartufo.JPGhttp://en.wikipedia.org/wiki/File:Casoncelli_in_una_grande_padella.jpghttp://en.wikipedia.org/wiki/File:Cappelletti1.JPGhttp://en.wikipedia.org/wiki/File:Cannelloni_mit_Hackfleischf%C3%BCllung.jpghttp://en.wikipedia.org/wiki/File:Agnolotti.jpghttp://en.wikipedia.org/wiki/File:Fagottini_al_tartufo.JPGhttp://en.wikipedia.org/wiki/File:Casoncelli_in_una_grande_padella.jpghttp://en.wikipedia.org/wiki/File:Cappelletti1.JPGhttp://en.wikipedia.org/wiki/File:Cannelloni_mit_Hackfleischf%C3%BCllung.jpghttp://en.wikipedia.org/wiki/File:Agnolotti.jpghttp://en.wikipedia.org/wiki/File:Fagottini_al_tartufo.JPGhttp://en.wikipedia.org/wiki/File:Casoncelli_in_una_grande_padella.jpghttp://en.wikipedia.org/wiki/File:Cappelletti1.JPGhttp://en.wikipedia.org/wiki/File:Cannelloni_mit_Hackfleischf%C3%BCllung.jpghttp://en.wikipedia.org/wiki/File:Agnolotti.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
Maultasche
A pasta stuffed with meat
and spinach common in
southern Germany
Mouth pocket
MezzeluneSemicircular pockets;
about 2.5 in. diameterHalf-moons
Occhi di lupoA large, penne-shaped
pasta that is stuffedRibbed wolf eyes
Pelmeni
Russian dumplings (of
Tatar origin) consisting
of a filling wrapped in
thin, unleavened dough
Derived from pel'nyan' ()
literally "ear bread" in the native
Finno-Ugric Komi, Udmurt, and
Mansi languages
Pierogi
Slavic dumplings of
unleavened doughstuffed with varying
ingredients
Difficult to trace: the specific name
pierogi, with its proto-Slavic root
"pir" (festivity) and its various
cognates in the West and East Slavic
languages, shows the name's common
Slavic origins, predating the modern
nation states and their standardized
languages, although in most of these
languages the word means pie
Ravioli
Square. About 3x3 cm,
stuffed with cheese,
ground meat, pureed
vegetables, or mixturesthereof
Possibly from rapa, "turnip"
Sacchettini
Round, similar to
fagottini, but also may
use ravioli stuffing. A
small square of pasta
Little sacks
http://en.wikipedia.org/wiki/File:Ravioli-casalinghi-con-la-ricotta-2.jpghttp://en.wikipedia.org/wiki/File:01_Beskidische_Teigtaschen,_Sanok_2012.JPGhttp://en.wikipedia.org/wiki/File:Pelmeni.jpghttp://en.wikipedia.org/wiki/File:Maultaschensuppe.jpghttp://en.wikipedia.org/wiki/File:Ravioli-casalinghi-con-la-ricotta-2.jpghttp://en.wikipedia.org/wiki/File:01_Beskidische_Teigtaschen,_Sanok_2012.JPGhttp://en.wikipedia.org/wiki/File:Pelmeni.jpghttp://en.wikipedia.org/wiki/File:Maultaschensuppe.jpghttp://en.wikipedia.org/wiki/File:Ravioli-casalinghi-con-la-ricotta-2.jpghttp://en.wikipedia.org/wiki/File:01_Beskidische_Teigtaschen,_Sanok_2012.JPGhttp://en.wikipedia.org/wiki/File:Pelmeni.jpghttp://en.wikipedia.org/wiki/File:Maultaschensuppe.jpghttp://en.wikipedia.org/wiki/File:Ravioli-casalinghi-con-la-ricotta-2.jpghttp://en.wikipedia.org/wiki/File:01_Beskidische_Teigtaschen,_Sanok_2012.JPGhttp://en.wikipedia.org/wiki/File:Pelmeni.jpghttp://en.wikipedia.org/wiki/File:Maultaschensuppe.jpg8/12/2019 Compilation of Pasta
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Image Type Description Translation
brought around the
stuffing and twisted.
Sacchettoni Large little sacks
Tortellini
Ring-shaped, stuffed
with a mixture of meat
and cheese
Little pies
Tortelloni
Round or rectangular,
similar to ravioli,usually
stuffed with a mixture of
cheese and vegetables
(The termtortelloni is
also used for a larger
variety of tortellini)
Large little pies
http://en.wikipedia.org/wiki/File:Pastasorten_Tortelloni.JPGhttp://en.wikipedia.org/wiki/File:Bologna-DSCF7178.JPGhttp://en.wikipedia.org/wiki/File:Pastasorten_Tortelloni.JPGhttp://en.wikipedia.org/wiki/File:Bologna-DSCF7178.JPG8/12/2019 Compilation of Pasta
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G. Irregular shapes
Image Type Description Translation
Cappelli
del pretePriest's hats
Gnocchi
Thick, soft dumplings that may be
made from semolina, ordinary wheat
flour, flour and egg, flour, egg, and
cheese, potato, breadcrumbs, or similar
ingredients.
Lumps; may derive
from nocchio, a knot in the
wood, or
from nocca (knuckle), or
from gnocco (dumpling).
Passatelli
Formed of bread crumbs, eggs,
grated Parmesan cheese, lemon,
and nutmeg, and cooked in
chicken broth. It is typically found
in Pesaro e Urbino (northern Marche)
and other regions of northern Italy such
as Emilia Romagna
Sptzle
German egg pasta that is either round
in shape, or completely irregular (when
hand made)
Means "little sparrow"in Swabian German.
http://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpghttp://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpghttp://en.wikipedia.org/wiki/File:Sp%C3%A4tzle-02.jpghttp://en.wikipedia.org/wiki/File:Passatelli-piato.JPGhttp://en.wikipedia.org/wiki/File:Gnocchi_with_truffle.jpg8/12/2019 Compilation of Pasta
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Chapter4
ITALIAN-STYLE PASTA RECIPES
Classic Italian LasagnaRecipe courtesy Giada De Laurentiis
Total Time: 1 hr 15 min
Prep: 30 min | Inactive Prep: -- | Cook: 45 min
Level: Intermediate
Yield: 6 servings
INGREDIENTS
BECHAMEL SAUCE:
5 tablespoons unsalted butter, plus 2 tablespoons for
the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped
spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
SIMPLE TOMATO SAUCE:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional
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DIRECTIONS
Preheat oven to 375 degrees F.
Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, addthe flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent
any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick,
smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden
spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for
seasoning. Set aside and allow to cool completely.
In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt
and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain
any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets
side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and
then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top.
Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange
the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut
the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack
of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake forabout 15 minutes.
In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute
until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper.
Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer
uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still
tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with
remaining tomato sauce.
If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic
bags. This will freeze up to 6 months.
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Fettuccine con Carciofi: Fettuccine with ArtichokesRecipe courtesy David Rocco
Total Time: 50 min
Prep: 20 min | Inactive Prep: -- | Cook: 30 minLevel: Easy
Yield: 4 servings
INGREDIENTS
4 artichokes
1 lemon, halved
1 pound/450 g fettuccine pasta
4 tablespoons/60 ml extra-virgin olive oil
2 cloves garlic, chopped
2 dried chile peppers, crushed, optional20 cherry tomatoes, halved
I cup/240 ml white wine
1 (25-ounce/750 ml) jar tomato puree
6 fresh mint leaves, chopped
Salt
2 tablespoons/30 ml unsalted butter
Generous sprinkle freshly grated Parmigiano cheese
DIRECTIONS
Clean the artichokes by removing all the tough outer leaves until you get to a pale yellow centre.
Peel the outer tough skin of the artichoke stems with a paring knife. Trim 1/3 off the tops of each
artichoke and rub with lemon. Squeeze the lemon juice into a bowl of cool water and place all
the cleaned artichokes in to prevent them from browning.
Place the fettuccine in salted boiling water. Stir to prevent the strands from sticking together.
Add the olive oil, garlic and chile, if using, to a saucepan and saute until golden. Remove the
artichokes from the water and roughly chop. Add the chopped artichokes, cherry tomatoes, and
wine to the pan. Once the wine has reduced, add the tomato puree, mint, and salt, to taste. Allowto simmer for approximately 15 minutes.
About 2 minutes before the fettuccine is at the 'al dente' stage, drain the pasta, reserving
approximately 1 cup of pasta water. Add the fettuccine and pasta water to the pan. Then add the
butter and Parmigiano cheese and cook all together for an additional 30 seconds. Serve
immediately.
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Totani E Tubetti: Squid and Tubetti PastaRecipe courtesy David Rocco
Total Time: 50 min
Prep: 30 min | Inactive Prep: -- | Cook: 20 minLevel: Intermediate
Yield: 4 servings
INGREDIENTS
4 tablespoons extra-virgin olive oil
1 small red onion, finely chopped
1 chili pepper, chopped
1/2 pound totani (flying squid)*, cleaned, cut into
strips
8 cherry tomatoes1 pound tubetti pasta
Small bunch fresh Italian parsley, finely chopped
1/2 clove garlic, finely chopped
DIRECTIONS
*Can be substituted with squid
In a large pot with a lid, heat up the extra-virgin olive oil and add the red onion and chili pepper,
and let cook together until soft. Add the totani, and let cook for about a minute on medium heat,
stirring continuously to avoid sticking.
Squeeze the cherry tomatoes with your fingers to remove the seeds and add to the pot. (To avoid
a mess of seeds and juices, squeeze the cherry tomatoes submerged in a bowl of water.) Season
with salt. Lower the heat, cover the pot, and cook for 2 to 3 minutes.
Meanwhile, cook the tubetti pasta in boiling salted water until al dent, about 8 minutes. Drain the
pasta, saving some of the pasta water. Add the pasta to the large pot along with a little pasta
water, and cook for a few more seconds allowing all the flavors to come together.
Lastly, add the parsley and finely chopped garlic to maximize the intensity of the flavors. Stir
well and serve immediately.
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Gorgonzola and Porcini Mushroom RisottoRecipe courtesy Giada De Laurentiis, 2008
Total Time: 1 hr
Prep: 5 min | Inactive Prep: 30 min |Cook: 25 min
Level: Intermediate
Yield: 4 to 6 servings
INGREDIENTS
4 cups low-sodium chicken stock
1 1/2 ounces dried porcini mushrooms
3 tablespoons butter
1 medium onion, diced
1 1/2 cups Arborio rice1/2 cup dry white wine
1/2 cup grated Parmesan
3/4 cup (3 ounces) Gorgonzola, crumbled
1/4 cup chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS
In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini
mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are
tender. Using a slotted spoon, remove the mushrooms and set aside.
Reheat the stock to a simmer and keep warm over low heat.
In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the
onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add
the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost
evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely
absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, andallowing each addition to be absorbed, until the rice is tender to the bite and the mixture is
creamy, about 20 to 25 minutes. Remove the pan from the heat. Stir in the Parmesan,
Gorgonzola, chives, salt and pepper. Transfer the risotto to a serving bowl. Serve immediately.
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Baked Ziti with Spinach and VealRecipe courtesy Rachael Ray
Total Time: 1 hr 40 min
Prep: 15 min | Inactive Prep: 45 min | Cook: 40 min
Level: EasyYield: 4 to 6 servings
INGREDIENTS
2 bundles farm spinach, trimmed, washed and dried, chopped
Salt
2 tablespoons extra-virgin olive oil
1 pound ground veal
1 small carrot, peeled and finely chopped
2 large shallots or 1 medium onion, finely chopped
3 to 4 large cloves garlic, finely chopped
2 tablespoons very thinly sliced fresh sage (a small handful of leaves)
Freshly ground black pepper
1 cup dry white wine or chicken stock-in-a-box
1 pound ziti, whole wheat pasta or whole grain ziti
4 tablespoons butter
3 rounded tablespoons flour
2 1/2 cups milk
Freshly grated nutmeg, to your taste
About 1 1/2 cups grated Italian fontina (recommended: Fontina Val D'Aosta or 6 ounces Gruyere cheese)
About 3/4 cup grated Parmigiano-Reggiano
DIRECTIONS
Bring a large pot of water to boil for pasta.
In the skillet heat the olive oil, 2 turns of the pan, over medium to medium-high heat. Add the ground veal and
lightly brown and crumble, then add the chopped carrot, shallots, garlic, and sage and season with salt and a little
pepper and cook to soften carrots and onions, about 5 minutes, stirring frequently, add the wine and turn the heat
down a bit to simmer gently.
Meanwhile, drop the pasta in salted water and undercook by 2 minutes from package cooking directions.
In a saucepot over medium to medium-high heat, add butter and melt, whisk in the flour for 1 minute then whisk in
the milk, bring to a bubble and season with more salt than pepper and a few grates of nutmeg. When the sauce has
thickened enough to coat the back of a spoon taste and adjust nutmeg and pepper to your liking.
Add the spinach to the veal until it is wilted and incorporate, then stir together the pasta, veal mixture, and sauce.
Pour the mixture into a casserole and top with the cheeses. Cool, cover and store for a make-ahead meal.
Preheat the oven to 375 degrees F.
Place the casserole on a baking sheet to catch the drips and bake in a hot oven until brown and bubbly, 35 to 45
minutes if reheating, 15 to 20 minutes, if not.
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Pasta with Beans and MusselsRecipe courtesy Mark Bittman
Total Time: 25 min
Prep: 15 min | Inactive Prep: -- | Cook: 10 minLevel: Easy
Yield: 4 servings
INGREDIENTS
3 pounds mussels, well washed
Salt and freshly ground black pepper
8 ounces rigatoni or other cut pasta
2 tablespoons extra-virgin olive oil, plus more for
drizzling
2 cloves garlic, peeled and smashed1/4 teaspoon red chile flakes, or to taste
1 cup cooked cannellini or borlotti beans, drained
2 tablespoons dry white wine
1 cup chopped fresh parsley
DIRECTIONS
Put mussels in a large pot with a lid. Cover, turn heat to medium-high and when you hear the
mussel liquid boiling, reduce heat to maintain a steady bubble; you will hear it and see steam
escaping. Shake pot now and then; when mussels open, remove them. Let cool slightly and
shuck, reserving cooking liquid. When liquid has cooled, strain it.
Meanwhile, bring a pot of salted water to a boil, cook pasta until not quite done (figure about 2
minutes short of where you would usually cook it), drain and set aside.
Put oil in a large skillet over medium-high heat; add garlic and chile flakes and cook for about 1
minute. Add beans, wine, pasta, and mussels; reduce heat to medium-low and stir to combine.
Add as much reserved mussel liquid as mixture can accommodate without becoming too soupy.
Cook, stirring gently, until pasta is fully cooked and everything is warmed through; add moreliquid if you like. Adjust seasoning as needed, drizzle with a bit more olive oil if you like,
sprinkle with parsley and serve.
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Shrimp Scampi with LinguiniRecipe courtesy Tyler Florence
Total Time: 40 min
Prep: 15 min | Inactive Prep: -- | Cook: 25 minLevel: Easy
Yield: 4 to 6 servings
INGREDIENTS
1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for
drizzling
2 shallots, finely diced
2 cloves garlic, mincedPinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves
DIRECTIONS
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a
couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When
the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done.
Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-
high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan
and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set
aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter
and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with theparsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive
oil and serve immediately.
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Tagliolini con Tartufo: Tagliolini with TrufflesRecipe courtesy David Rocco
Total Time: 15 min
Prep: 5 min | Inactive Prep: -- | Cook: 10 minLevel: Easy
Yield: 4 servings
INGREDIENTS
1 pound fresh tagliolini pasta
4 tablespoons butter
2 tablespoons freshly grated Parmigiano Reggiano
cheese
Freshly grated truffles and truffle shavings
DIRECTIONS
In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the
pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the
pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles
and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a
warm plate and add a sprinkle of truffle shavings.
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Prosciutto and BeansMakes: 6 to 8 servings
Start to Finish 30 mins
Ingredients119 ounce cancannellini (white kidney) beans, rinsed and
drained
2cups grape or cherry tomatoes, halved
4ounces thinly sliced prosciutto, cut into bite-size pieces
1/2cup shredded Pecorino Toscano, Pecorino Romano, or
Parmesan cheese (2 ounces)
Herbed Garlic Butter
1/2cup chicken broth, heated
3cups loosely packed arugula or watercress leaves, coarsely torn
3tablespoons snipped fresh chivesSalt and freshly ground black pepper
12 - 16ounces dried pasta, cooked and drained
Directions
1.In a large saucepan, combine drained beans, tomatoes, prosciutto, cheese, and Herbed Garlic
Butter. Cook, while gradually stirring in broth, over medium-low heat until tomatoes are
softened and cheese is melted. Gently stir in arugula and chives. Season to taste with salt and
pepper.
2.Add bean mixture to hot cooked pasta; toss gently to combine.
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Mushroom Ravioli FillingMakes: 6 servingsYield: about 1 cup filling
Prep 20 minsStand 15 mins
Ingredients1/2ounce dried porcini mushrooms
4ounces fresh mushrooms, finely chopped
1tablespoon olive oil
1tablespoon snipped fresh Italian (flat-leaf) parsley
1clove garlic, minced
1/4teaspoon salt
1/8teaspoon ground black pepper
1egg yolk, lightly beaten
1/2cup ricotta cheese
Directions
1.Soak dried mushrooms in enough boiling water to cover about 15 minutes or until soft. Drain,
discarding liquid. Squeeze mushrooms to remove additional liquid; finely chop mushrooms.
2.Meanwhile, in a medium skillet, cook fresh mushrooms in hot oil over medium-high heat about
5 minutes or until liquid is evaporated. Add porcini mushrooms, parsley, and garlic; cook and stir
for 1 minute. Remove from heat. Sprinkle with salt and pepper.
3.In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture. Cover and chill
until needed.
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Chicken and Gorgonzola CheeseMakes: 6 to 8 servings
Start to Finish 30 mins
Ingredients1 1/2pounds skinless, boneless chicken breast halves, cut
crosswise into 1/2-inch slices
1/2teaspoon salt
1/2teaspoon freshly ground black pepper
3tablespoons olive oil
8ounces stemmed fresh cremini, shiitake, and/or button
mushrooms, sliced
2cups whipping cream
1cup crumbled Gorgonzola cheese (4 ounces)
2/3cup grated Parmesan cheese1/4cup snipped fresh Italian (flat-leaf) parsley
12 - 16ounces dried pasta, cooked and drained
Directions
1.Sprinkle chicken with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2.In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add half of the
chicken; cook and stir until brown. Remove from skillet. Repeat with another 1 tablespoon oil
and the remaining chicken; remove from skillet. Add the remaining 1 tablespoon oil and
mushrooms. Cook for 5 to 8 minutes or until mushrooms are softened and liquid is evaporated,
stirring occasionally.
3.Return chicken to skillet; stir in cream. Bring to boiling; reduce heat. Boil gently, uncovered,
for 3 minutes. Stir in 1/2 cup of the Gorgonzola cheese, the Parmesan cheese, the remaining 1/4
teaspoon salt, and the remaining 1/4 teaspoon pepper. Cook and stir about 1 minute or until
cheeses are melted.
4.Add chicken mixture, the remaining 1/2 cup Gorgonzola cheese, and parsley to hot cooked
pasta; toss gently to combine.
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Easy Chicken TetrazziniMakes: 8 servings
Prep 20 minsCook 5 hrs to 6 hrs (low) or 2.5-3 hours
(high)
Ingredients
2 1/2pounds skinless, boneless chicken breast halves
and/or thighs, cut into 1-inch pieces
24 1/2ounce jars (drained weight)sliced mushrooms,
drained
116 ounce jarAlfredo pasta sauce
1/4cup chicken broth or water
2tablespoons dry sherry (optional)
1/4teaspoon ground black pepper
1/4teaspoon ground nutmeg10ounces dried spaghetti or linguine
2/3cup grated Parmesan cheese (3 ounces)
3/4cup thinly sliced green onion (6)
Toasted French bread slices (optional)
Directions
1.In a 3-1/2- or 4-quart slow cooker, combine chicken and mushrooms. In a medium bowl, stir
together alfredo sauce, broth, sherry (if desired), pepper, and nutmeg. Pour over chicken mixture
in cooker.
2.Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
3.Meanwhile, cook spaghetti according to package directions; drain. Stir Parmesan cheese into
chicken mixture in cooker. Serve chicken mixture over spaghetti, topping each serving with
green onion. If desired, serve with toasted French bread slices. Makes 8 servings.
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Fettuccine AlfredoMakes: 4 servingsServing size: 1 1/4 cups
Start to Finish 35 mins
Ingredients8ounces dried fettuccine
2tablespoons butter
1cup whipping cream
1/2teaspoon salt
1/8teaspoon freshly ground black pepper
1/2cup freshly grated Parmesan cheese
Grated or finely shredded Parmesan cheese (optional)
Directions
1.Cook fettuccine according to package directions.2.Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling.
Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from
heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss