Italian food is home to thousands of types of pasta, from well-known quills and tubes, to unusual shapes handmade from region to region.
Every one of Italy’s 20 regions has a distinctive cuisine – partly shaped by climate and terrain, partly due to history. You’ll find truffles and creamy Gorgonzola in the mountainous northern region of Piedmont; cured meat and flavourful tomatoes in the fertile central region of Umbria; and artichokes and seafood in Sicily, at Italy’s southern tip.
These ingredients are often used in sauces, and paired with pasta shapes specifically designed to hold the sauce in the best way possible. For this reason, many regions have created their own pasta shapes – although their origin is often hotly disputed among Italians!
Pasta: Strozzapreti
The name for these short twists translates as ‘priest strangler’ – inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals, so quickly that they might choke on it. Serve with light, smooth sauces that will cling to the twists - pesto would work well.
Pasta: Trofie
These small, rolled pasta shapes are traditionally served the Genovese way with pesto, green beans and potatoes.
Pasta: Gigli
Gigli translates as ‘lilies’- this fluted pasta is specifically from Florence, where the lily is the local emblem.
Pasta: Chitarra
Chitarra means ‘guitar’, and this long thin pasta is cut using a harp-like tool. The fresh pasta dough is pushed through the fine strings to cut it into strands. Serve with silky cream- or oil-based sauces.
Pasta: Penne
Meaning ‘pen’ or ‘quill’, penne is cut on an angle to resemble its namesake. It's ideal for holding rich tomato or meat sauces, or in pasta bakes.
These are just few type of pasta shape to new!
Every one of Italy’s 20 regions has a distinctive cuisine – partly shaped by climate and terrain, partly due to history. You’ll find truffles and creamy Gorgonzola in the mountainous northern region of Piedmont; cured meat and flavourful tomatoes in the fertile central region of Umbria; and artichokes and seafood in Sicily, at Italy’s southern tip.
These ingredients are often used in sauces, and paired with pasta shapes specifically designed to hold the sauce in the best way possible. For this reason, many regions have created their own pasta shapes – although their origin is often hotly disputed among Italians!
Pasta: Strozzapreti
The name for these short twists translates as ‘priest strangler’ – inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals, so quickly that they might choke on it. Serve with light, smooth sauces that will cling to the twists - pesto would work well.
Pasta: Trofie
These small, rolled pasta shapes are traditionally served the Genovese way with pesto, green beans and potatoes.
Pasta: Gigli
Gigli translates as ‘lilies’- this fluted pasta is specifically from Florence, where the lily is the local emblem.
Pasta: Chitarra
Chitarra means ‘guitar’, and this long thin pasta is cut using a harp-like tool. The fresh pasta dough is pushed through the fine strings to cut it into strands. Serve with silky cream- or oil-based sauces.
Pasta: Penne
Meaning ‘pen’ or ‘quill’, penne is cut on an angle to resemble its namesake. It's ideal for holding rich tomato or meat sauces, or in pasta bakes.
These are just few type of pasta shape to new!
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