Pasta Machine
All the types are made from what is essentially the same flour and water dough, except noddles which also contain eggs. Although dried pasta is widely available in package form, many people are discovering how easy it is to make pasta at home with the help of a "pasta machine". Patsa can be served plain or with a sauce. Different types of pasta are interchangeable in most recipes.
Acini di Peppe: This word is
Italian for "peppercorns", referring culinarily to the tiny peppercorn
shaped pasta. Works well in any soup or cold salads.Agnolotti: A variety of ravioli
in which the pasta is cut into small round pieces. These are filled with a
stuffing, usually of chopped meat and vegetables and the agnolotti are
folded in half like small turnovers. They are particularly popular in
Piedmont, where they are either poached in a stock and served with melted
butter and grated cheese or browned with cheese and breadcrumbs.Alphabets: Tiny letter-shaped
pasta including all the letters of the alphabet from A to Z and numbers
from 1 to 9. Most frequently used in soups; kids love the fun
shape!Angel Hair: Angel hair pasta is
an appropriately named cut of thin and delicate strands. They are called
"capelli d'Angelo" in Italian. Great for light entrees, side dishes or
broken and cooked in soups. This delicate pasta works best with very thin
tomato-based or broth-based sauces or simple olive oil tosses. Use finely
chopped vegetables, seafood or chicken in angel hair tosses to match the
delicacy of this shape.Anelli; Anellini: Small pasta
that are in the shape of rings, anellini being the tiniest of the
two.Armoniche: Armoniche are ridged
pasta shapes that resemble small harmonicas.
Bavettine: Similar to linguine
but more narrow. Bavettine is ribbon shaped, such as with linguine and
fettucini, but the most narrow of the three.Bucatini: Are a thick, hollow
spaghetti-like pasta (buco means hole) similar to the Sicilian pasta
perciatelli. Bucatini resemble thin drinking straws and are used with the
sharply flavored sauces of central Italy or sauces that would complement
spaghetti. Bucatini paired with salsa Amatriciana is one of the most
popular pasta dishes in Italy. Bucatini all' Amatriciana originated in
Amatrice, a town in the mountainous Abruzzi region, northeast of Rome. The
sauce uses fresh tomatoes, sharp pecorino cheese and pork jowl. Some
variations of the recipe substitute pancetta for pork jowl. Pancetta is an
Italian bacon that is cured, lightly spiced and rolled like salami and
sliced. Unlike American bacon, it is not smoked.
Cannaroni: Wide pasta that are
in the shape of tubes. they are also called zitoni.Cannelloni: The word derives
from canna (reed) and literally means "big tubes". Pasta squares
are simmered in water and a knob of savoury filling is placed in the
center of each. Thet are then rolled up into cylinders to form the
cannelloni, usually covered with tomato sauce and cooked au gratin.
Alternatively, cannelloni can be bought in the form of tubes, ready for
the filling. (See Recipe)Cannoli shells: Cannoli shells
are delicate, deep-fried tubes about 4 inches (10 cm) long, used for
desserts and stuffed with various fillings. The traditional southern
Italian dessert called cannoli is filled with ricotta and candied fruit
peel. Packaged shells are available in Italian delicatessens.Capelli d'Angelo: Italian for
"angel hair" (which this pasta is also refered to as), this term describes
a long, delicate, extremely thin noodle. Because they are so fine,
capelli d'angelo must be served either in a very light sauce or in
a simple broth.Capellini: Thin pasta strands
that are slightly thicker than the strands of Capelli d'Angelo. From the
Latin "capelli" for "hair", capellini is very thin round pasta strands. It
is only slightly thicker than angel hair, our thinnest long shape. Use
capellini in entrées, side dishes or broken and cooked in soups.
Because it is so thin, avoid thick rich sauces. Best complements are
lighter tomato, broth-based or creamy sauces.Cappelletti: Cappelletti is a
variety of filled egg pasta formed into small, circular hat shapes. It is
similar to tortellini.Cavatappi: This pasta is
basicly a short, ridged, spiraled macaroni. Tubular corkscrew or spiral
shaped pasta about 1-inch long, native to southern Italy. Use in
entrées, side dishes, baked dishes or cold salads. Just about any
type of tomato based or cream sauce complements this versatile
shape.Cavatelli: This is a short and
norrow shell shaped pasta, with rippled edges.Cellophane Noodles:
Also called bean threads, these gossamer, translucent threads are
not really noodles in the traditional sense, but are made from the starch
of green mung beans. Sold dried, cellophane noodles must be soaked briefly
in hot water before using in most dishes. Presoaking isn't necessary when
they're added to soups. They can also be deep fried. Cellophane noodles
can be found in the ethnic section of many supermarkets and in Asian
grocery stores. Other names for cellophane noodles include bean thread
vermicelli (or noodles), Chinese vermicelli, glass noodles and
harusame.Conchiglie: Are "Conch shells."
Conchiglie are shaped like an oblong shell pinched at each end. They come
in ridged and smooth varieties. The ridged varieties are called conchiglie
rigate. Conchiglie come in many sizes and have various uses. The tiny
conchiglietti are used for rustic soups with beans and vegetables, and the
larger conchiglioni are served stuffed. In southern Italy, giant
conchiglioni are often stuffed with meat or ricotta cheese fillings.
Conchiglie's cavity traps bits of meat and sauce, making it ideal for
sauces such as Bolognese rag, classic sauce prepared with finely chopped
(or ground) pork and beef, tomatoes, butter, onions, celery and
carrots.Coralli: Tiny tube shaped
pasta. Coralli are generally used in soups.Creste di Galli: The Italian
word for "cockscombs," culinarily describing a medium macaroni with a
ruffled crest on the outside edge of the pasta.
Ditali; Ditalini: "Little
thimbles" in Italian. A smaller cousin of elbow macaroni, this pasta is
tiny and very short tubes of macaroni. Ditalini is versatile and can be
used in hearty soups, stews, salads, side dishes or oven bakes. It is
often the shape used in Pasta Fagioli ("pasta and beans"), a classic thick
Italian soup.
Elbow Pasta: Any of a wide
variety of short, curved tubular pastas, such as macaroni.
Farfalle: Are a Bowtie shaped
pasta. Farfalle means "butterflies" in Italian. Farfalle come in small,
medium and large sizes. The smallest size is called farfallini and the
largest, farfallone. Farfalle are sometimes made with egg or spinach
pasta, but are also made without eggs. Farfallini are often served in
soup. The larger size marries well with light meat or vegetable sauces
because the sauce ingredients become trapped in the pasta's folds.Fedelini: Fedelini is a variety
of pasta cut into very fine, thin spaghetti. Italian for "little faithful
ones", also referring culinarily to very fine spaghetti.Fettucce; Fettuccelle: Both of
these pastas are fettuccine noodles, with fettucce the broadest, at
about 1/2 inch wide; the 1/8-inch wide fettuccelle are the
narrowest.Fettucine: "Little ribbons".
Fettuccine is a long, flat, egg pasta about 1/4 to 3/8 inches wide. The
name comes from fettuccia, Italian for tape or ribbon. Fettuccine is
popular in the regions around Rome. It is similar to the Bolognese pasta
tagliatelle, only fettuccine is a little more narrow and thick. Fettuccine
is available fresh and dried, either straight or in coils. Fettuccine is a
perfect foil to delicate cream-based sauces. Fettuccine all'Alfredo is a
classic, but simple, pairing of fettuccine and a rich, creamy sauce made
with lots of butter and freshly grated parmigiano. Although the dish might
seem to have northern Italian origins, it's actually the creation of a
restaurateur in Rome.Fideos: Very thin, vermicelli
type noodles. In Spain, they are often tossed with vegetables; in Mexico,
they are used to make one version of Sopa Seca (dry soup).Fischietti: The Italian word
for "small whistle", referring culinarily to the smallest of the tubular
pastas.Fusilli: Meaning "Spindles".
Fusilli is a corkscrew-shaped spaghetti that resembles a stretched out
telephone cord. Short fusilli such as rotini are called fusilli corti and
long are called fusilli lunghi. Fusilli is popular in southern Italy and
earned its name because it appears to have been twisted on a spindle. It's
a good pasta to use for substantial sauces with vegetables and meats
because the sauce ingredients cling to the pasta's curves. It can also be
used in place of spaghetti in most recipes.
Garganelli: Garganelli are
pasta shapes that look like small, ridged, folded tubes.Gemelli: Gemelli, Italian for
"twins," are pasta shapes composed of two strands twisted around each
other. Use gemelli in entrées, side dishes, oven bakes and cold
salads. Light to moderately thick tomato sauces, creamy sauces and olive
oil tosses are compatible.Gnocchi: Italian for
"dumplings", gnocchi can be made from potatoes, flour or Farina. Eggs or
cheese can be added to the dough, and finely chopped spinach is also a
popular addition. Gnocchi are generally shaped into little balls, cooked
in boiling water and served with butter and Parmesan or a savory sauce.
The dough can also be chilled, sliced and either baked or fried. Gnocchi
are usually served as a side dish and make excellent accompaniments for
meat or poultry.
Kritharaki:
Lasagne: Italian pasta cut into
wide flat ribbons. Green lasagne is flavoured with spinach, pink lasagne
is flavoured with tomato and the pasta can also be made with wholewheat.
The dish call lasagne is usually prepared with alternate layers of mince
meat and pasta coated with tomato sauce and topped with grated Parmesan
cheese, then baked in the oven until browned.Linguine: Are "Little tongues".
Linguini are long, slightly oval strands of pasta that are flatter than
spaghetti and taper a little at the edges. Linguine marries well with the
same types of sauces that complement spaghetti.Lumache: The Italian word for
"snails," referring culinarily to large pasta shells that are intended for
stuffing.
Macaroni: Tubes of pasta about
a 1/4 inch in diameter, which originated in Naples. Macaroni is cooked in
boiling water and may be served with grated cheese, tomato sauce, butter,
or cream, or au gratin. It may also be placed in a timbale mould or
ring mould and served with seafood, vegetables, mushroom, etc. The word
comes from the Italian maccherone, meaning "fine paste". Macaroni
has been known in France since the 17th century. In the 19th century it
was also served as a dessert.Maccheroni: Vary in size and
thickness and come ribbed or smooth, straight or elbow-shaped. For
example, penne is a smooth maccheroni cut diagonally, while rigatoni is
ribbed and thicker. Because of their curved or hollow spaces that hold
bits of meat and sauce, maccheroni pastas are well suited for rich meat
sauces.Mafalda, Mafalde(pl): A broad noodle that is
completely flat. It resembles a narrow, ripple edged lasagna noodle.Magliette: Short, curved tubes
of pasta.Manicotti: Meaning "Little
muffs". Although "manicotti" translates to "little muffs", manicotti is
one of the larger tubular pastas. It comes in smooth or ribbed varieties.
They are often filled with ricotta cheese, topped with a tomato-based
sauce and baked. (See Recipe)Margherite: The Italian word
for "daisies", culinary, this word is referring to a noodle that is narrow
and flat with one rippled side.Mezzelune: Mezzelune is a
variety of filled egg pasta is formed into half moons.Mostaccioli: Large, 2 inch long
macaroni tubes ("mustaches") that are cut on the diagonal. Mostaccioli can
have a surface that is either ridged or plain. Mostaccioli has a smooth
surface; Mostaccioli Rigati has a ridged surface.
Orecchiette: Orecchiette are
pasta shapes that resemble ears. Hence their name means "little
ears".Orzo: Orzo is tiny barley
shaped pasta that is often used in certain soup recipes. The Italian
translation for orzo is "barley", but it's actually a small rice shaped
pasta.
Pansotti: The Italian word for
"pt bellied". Culinary this word is describing triangular shaped stuffed
pasta with pinked edges.Papperdelle: Are a long, broad
pasta, at least 1/2 to 1 inch wide. Pappardelle are usually homemade and
cut with a rotary pastry wheel that gives them a pinked edge. This pasta
is popular in Tuscany. Hunting is popular in Tuscany as well, and the
Tuscan love of hunting and pappardelle pasta gave rise to one of the few
pasta dishes for which Tuscany is known: Pappardelle sulla Lepre, made
with a sauce of wild hare. Tuscans also pair pappardelle with other rich
sauces of meat, or wild game such as duck, boar or squab.Pastina: The Italian word for
"tiny dough". Culinarily, this term refers to any of various tiny pasta
shapes (such as Acini de Pepe), generally it is used in certain soup
recipes.Pelmieni: A type of russian
ravioli originating from Siberia, made with noodle dough and stuffed with
minced (ground) meat, potato purée with cheese, or chicken. The
pelmieni are cooked in boiling salted water and served with melted butter
poured over them. Soured (dairy sour) cream, or meat juice mixed with
lemon juice, can be served separatelt.Penne: Meaning, "Quill pens".
Penne are about 2 inches long with diagonally cut ends. They come in
smooth variety (penne lisce) or a ribbed variety (penne rigate). The name
comes from its pointed, nib-shaped end that resembles a quill or fountain
pen. Sauces of cream, meat or vegetables are good choices for this
versatile pasta, but a simple tomato-based sauce is also delicious. Penne
all'Arrabbiata is a spicy Roman dish that is a classic use of penne.
Arrabbiata means "angry" in Italian. The sauce is made with fresh
tomatoes, garlic, olive oil and fiery peperoncino. The amount of
peperoncino used determines how "angry" the sauce becomes. Penne can be
substituted for other short, tubular maccheroni in any recipe.Perciatelli: Pasta strands that
are thin and hallow. Pezzoccheri are about twice as thick as spaghetti. It
is also similar to bucatini. From southern Italian dialect "perciato"
meaning "pierced through", perciatelli are fat hollow strands. A hearty
pasta shape for entrées and side dishes. Typically served with
creamy sauces, olive oil tosses or lighter tomato sauces.Pezzoccheri: This is a thick
buckwheat noodle.Pipette Rigate: Pipette rigate
are small pipe rigate, which are similar to ridged penne but with an elbow
twist. They're about a half inch long (1 cm) and a quarter inch in
diameter, and cook in about 8 minutes. They work well with moderately
thick creamy sauces that can find their way into the wholes, and add
flavour bursts to every bite.
Quadrettini: Squares of pasta
that are small and flat.
Radiatori: Radiatori are
rectangular and gridlike pasta shapes that resemble tiny radiators.
"Radiators" in Italian, these are short chunky ruffled shapes that add
great eye appeal to any dish. Perfect in entrées, side dishes, oven
bakes and cold salads. Most pasta sauces agree with radiatore, as long as
they are not super-thick; ridges in radiatore "hold" thinner sauces
better.Ravioli: An Italian dish
consisting of small square envelopes of pasta dough enclosing a meat or
vegetable stuffing, cooked in boiling water and usually served with tomato
sauce and grated cheese. Very smalll ravioli may be used as a garnish for
soup. It is said that ravioli originally came from Liguria and were
invented as a means of using up leftover food, hence their original name,
rabiole (bits and pieces, odds and ends, in Genoese dialect), which
later became "ravioli".Rigatoni: This pasta is a
short, grooved tubes of macaroni. This chunky pasta is frequently used in
oven baked dishes, but it can also be used in pasta "tosses" and salads.
Hearty, rich sauces, either creamy or tomato based, complement the robust
shape. Rich meat sauces are often paired with rigatoni.Riso: This is a rice shaped
pasta that is very similar to orzo.Rotelle: Corkscrew or spiral
shaped pasta, about 1-1/2-inches long. Other Names: Twirls, Curly-Roni,
Rotini. One of the most versatile of all pasta shapes, you can use it in
entrées, oven bakes, side dishes, soups and cold salads. This
pretty shape can be paired with almost any favorite pasta sauce.Rotini: Short (about 1 1/2
inches) spaghetti spirals.Ruote: Also known as
"cartwheels".
Semi de Melone: The Italian
words for "melon seeds", culinarily describing tiny, flat melon-seed pasta
shapes.Shells: Called "conchiglie" in
Italian, there are many sizes of these seashell-shaped pastas. Everyone
loves this fun shape in entreacute;es, oven bakes, side dishes, soups and
cold salads. Any favorite medium to thick pasta sauce works with
shells.Spaghetti: Consists of long
solid threads (spago means string). Spaghetti is traditionally
tomato sauce and Parmesan cheese, as an accompaniment for poultry and
veal. Abroad it is usually prepared alla napoletana (with a tomato
sauce base), alla bolognese (with a sauce based on minced (ground)
meat and tomato) and alla carbonara (with bacon, Parmesan cheese
and eggs).Spaghettini: Thin spaghetti.
The more delicate texture of spaghettini makes it ideal for seafood
sauces. It's also an excellent choice for vegetable or tomato sauces
prepared with olive oil. An easy sauce to prepare for spaghettini is the
Roman aglio e olio, a simple sauce prepared with just garlic and high
quality olive oil.Stelle; Stellini: The Italian
word for "stars", stelle is a pasta shaped like stars;
stellini are little stars.
Tagliarini: Tagliarini are
thin, narrow ribbons of pasta about 1/8 inch (3 mm) wide.Tagliatelle: Italian egg pasta
in the form of flat ribbons a quarter inch wide and golden or green in
colour (green tagliatelle contains spinach). They are usually served with
a meat sauce.Tagliolini: Another name for
tagliarini. Thin, narrow ribbons of pasta about 1/8 inch (3 mm) wide. This
is the finest of the flat pasta belonging to the tagliatelle family (the
ini suffix is a diminutive), and you will also find other
variations on the name, for example taglierini or tajarin (j as an
emphatic ee), the delightful hand-made pasta of the Langhe in Piemonte,
which is often served with drippings from a roast, or simply butter and
shaved white truffle. The sauces tend in any case to be rather liquid, in
part because the pasta will absorb some of the liquid during its journey
to the table, and not chunky.Tortellini: Italian pasta made
with small pieces of thinly rolled dough, filled with a stuffing, folded
and shaped into rings. Thet exist in different sizes and shapes (rolled-up
narrow strips or small rounded turnovers). The stuffing is usually made
from chicken or ham, chopped with lemon zest, nutmeg, egg yolks, or
Parmesan cheese. Poached in a consommé or cooked in water,
tortellini are served with melted butter or in a sauce - tomato or cream
(sometimes with mushrooms) - and with Parmesan cheese.Tortiglioni: This pasta is
similar to penne rigate, though their diameter is a little greater, 1/3
inch and the ridging is less dense and spirals around rather than going
straight up their sides. Also, they're cut straight rather than at a
slant. They're good for the same sorts of things, however: thick, chunky
sauces and baked pasta dishes. The cooking time is about 12 minutes.
Possible substitutions: Many, including penne rigate and mezze penne
rigate, pipette, mezze maniche, sedani, rigatoni, and ziti.Trenette: This pasta is a
narrower, thicker version of tagiatelle.Tripolini: Small pasta that is
in the shape of bow ties. This bow tie pasta has rounded edges.Tubetti: The Italian word for
"little tubes", referring culinarily to tiny, hollow pasta tubes. Tubetti
(about 1/4-inch long) is slightly larger than tubettini. Perfect in hearty
or light soups, stews, oven bakes or side dishes.
Udon: This is a thick Japanese
noodle similar to spaghetti. It can be round or squared and is made from
wheat flour. Udon is available in Asian markets and is sold in fresh or
dried forms.
Variegate: In Russian cooking,
a large form of ravioli filled with a mixture of drained curd cheese,
butter and beaten eggs, seasoned with pepper and nutmeg, poached in
boiling water and served as an entrée with sour (dairy sour) cream
or melted butter. Lithuanian varieniki are stuffed with cooked beef, onion
and suet, bound with a parsley sauce; they are served in the same way as
the russian variety.Vermicelli: A pasta made in the
form of fine strands (the name means "small worms"), often used in soups
but also served like spaghetti. "Angel's hair" is a very fine veriety of
vermicelli, used only in consommés and clear soups. Vermicelli is
also used to make certain puddings and soufflés. Chinese
vermicelli, prepared with soya flour, comes in long lustrous skeins.
Boiled or fried, it is used in soups, vegetable mixtures, forcemeats, etc.
In the Far East, there is a type of vermicelli made with rice flour. It
consists of long flat whitish strands and is cooked in the same ways as
noodles.
Won Ton: A Chinese specialty
similar to the Italian ravioli. These bite size dumplings consist of paper
thin dough pillows filled with a minced (ground) mixture of meat, seafood
and or vegetables. The dough comes in packages as Won Ton Skins. Won tons
may be boiled, steamed or deep fried and served as an appetizer, snack or
side dish, usually with serveral sauces. They are, of coarse, intrinsic to
Won Ton Soup. (See Recipe)
Ziti: An unridged tubular
maccheroni similar to penne, except it's narrower and the ends are cut in
a straight line rather than diagonally. Ziti, which means "bridegrooms",
is traditionally served as a first course at wedding feasts in Naples.
Ziti's size and shape makes it a good choice for chunky sauces with meat
and vegetables. Ziti can be used as a substitute for penne in most
recipes, and is often served baked. (See
Recipe)