User:Popo le Chien/sandbox
Long- and medium-length pasta
[edit]Long pasta may be made by extrusion or rolling and cutting.
Barbina ("Little beards").
Thin strands, often coiled into nests.
Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1]
Bucatini ("Hollow straws"[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced".)
Also called: boccoloti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[3][4].
Thick spaghetti-like pasta with a hole running through the center.
From Lazio.
Capellini ("thin hair").
Also called: capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[4][5]
Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner.
Fedelini ("Little faithful ones")
Also called: n/a
Very thin spaghetti[6]
Maccheroni alla molinara ("The miller’s wife’s pasta").
Very thick, long, hand-pulled pasta.
From Abruzzo.
Table
[edit]| Image | Type | Description | Translation | Synonyms | Origin or main area of consumption |
|---|---|---|---|---|---|
| Barbina | Thin strands, often coiled into nests | Little beards | |||
| Bigoli | Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg.[1] | Veneto[1] | |||
| Bucatini | Thick spaghetti-like pasta with a hole running through the center | Hollow straws[2] Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". | Lazio | ||
| Capellini | Thin hair | ||||
| Fedelini | Very thin spaghetti[6] | Little faithful ones | |||
|
Maccheroni alla molinara | Very thick, long, hand-pulled pasta. | The miller’s wife’s pasta | Abruzzo | |
| Matriciani | Similar to perciatelli, but folded over rather than hollowed out | ||||
|
Perciatelli | Identical to bucatini | From perciare, "to hollow" | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[4] | |
|
Pici | Very thick, irregular and long, hand-rolled pasta.[7] | From appiciare, "to stick".[7] | Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[7][8] | Tuscany[7] |
|
Spaghetti | A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[9] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[10] | "Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[9] | Vermicelli, fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti, spaghettini, spaghettoni[4][10] | |
| Vermicelli | A traditional pasta round that is thicker than spaghetti (refers in U.S. to a style thinner than spaghetti) | Worms[2] | |||
| Vermicelloni | Thick vermicelli | Large worms | |||
|
Ziti | Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[11] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. | Bride and bridegroom (ziti is plural) in Sicilian dialect.[11] | Boccolotti, zitoni, zituane, candele, ziti candelati[4][11] | Southern Italy[11] |
- ^ a b c d e Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice, 1962- ... Paris: Marabout. p. 28. ISBN 9782501072441. OCLC 762599005.
- ^ a b c d Why Italians Love to Talk About Food - Elena Kostioukovitch - Google Books
- ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 34. ISBN 9782501072441. OCLC 762599005.
- ^ a b c d e "Pasta-shapes". www.food-info.net. Retrieved 2017-11-12.
- ^ Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 54. ISBN 9782501072441. OCLC 762599005.
- ^ a b Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
- ^ a b c d Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 198. ISBN 9782501072441. OCLC 762599005.
- ^ "Le ricette della tradizione". Umbria tourism (in Italian). Retrieved 2018-01-19.
- ^ a b Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: June 03, 2008).
- ^ a b Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 230. ISBN 9782501072441. OCLC 762599005.
- ^ a b c d Hildebrand, Caz (2011). Géométrie de la pasta. Kenedy, Jacob., Salsa, Patrice. Paris: Marabout. p. 282. ISBN 9782501072441. OCLC 762599005.