Content tagged with Pasta Recipes

There are many different varieties of pasta. They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling-like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato".Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename preexisting 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". Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. In Italian, all pasta type names are plural.
Each pasta has its own unique purpose. For example, penne and fusilli can hold more sauces than spaghetti due to their hollow shapes. Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process. These choices, however, are mostly due to tradition and habits.

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