Pasta Types

  1. Recipe Pasta Images Macaroni.  Macaroni is the generic name for all types of dried pasta, however it is commonly used to describe hollow short lengths.   It is ideal for baked recipes.
  2.  Wholemeal Spaghetti.  Known as vermicelli in Southern Italy, the word spaghetti means ‘little strings’.   World wide interest in increasing fibre in the diet has made wholemeal pasta popular.   Wholemeal pasta requires a longer cooking time than plain spaghetti.   Spaghetti is the generic term for long, thin cylindrical pastas.   Spaghetti varies in length and diameter, and may be solid or hollow.
  3. Bucatini.  Originated in Naples.   It is a thicker, hollow variety of spaghetti;  often broken in short lengths and used in soups.   Great served with Bolognese sauce.
  4. Spinach Fettuccine.  Long flat ribbons of pasta up to 1cm in width, coloured with spinach.   An attractive pasta for vegetarian dishes.
  5. Cannelloni.  Meaning ‘big pipes’, cannelloni are pasta tubes usually about 2cm in diameter and 8-10cm in length.   Usually filled with meat or vegetables and ricotta cheese.   To fill, simply stand them upright on a bench and press mixture down into tubes.Tomato Fettuccine.  Long flat ribbons of pasta up to 1cm in width, coloured with tomato paste.   These long ribbons are ideal for wrapping around vegetables and seafood in sauces.
  6.  Ravioli.  Small ‘pillows’ of pasta stuffed with meat or spinach and ricotta cheese.   This rich pasta should be served with a simple tomato sauce.
  7. Elbows.  A member of the macaroni family, this pasta resembles the shape of a bent elbow.   Like macaroni, these are ideal used in baked dishes.
  8. Fresh Plain Fettuccine.   Long ribbons of flat pasta up to 1cm in width.   Fresh pasta keeps up to 3 days in the refrigerator if wrapped in a paper bag.   It tends to sweat if wrapped in plastic.   Fresh pasta may be frozen for up to 3 months, however, do not defrost it before cooking.
  9. Fusilli or Spirals.  Interesting shaped pasta, that holds sauces well.   Be careful not to overcook, as it may unwind.
  10. Spinach Fettuccini or Verdi Fettuccine.  This attractive pasta, coloured with spinach looks great with creamy sauces.    
  11. Tagliatelle (The specialty of Bologna).  Long flat ribbon pasta similar to fettuccine, but wider, 1-2cm.   May be plain or coloured with spinach, tomato paste or pumpkin.
  12. Plain Fettuccine.  Long flat ribbon pasta up to 1cm in width.   Looks great with tomato based sauces.   Try mixing spinach and plain fettuccine for extra colour and great taste.
  13. Tortellini.  Small rounds of pasta dough, stuffed with chopped chicken, pork or ricotta cheese.   Legend has it that it was modelled on Venus’s navel.
  14.  Curly Lasagne.  Sheets of pasta with crimped edges.   The crimped edge looks attractive and helps divide the lasagne into serving portions.   Allow more sauce when cooking instant lasagne, which absorbs the extra liquid and becomes tender.
  15. Farfelle or Bows.  Bow ties of pasta, good for baking and in salads.   Farfalle looks great with a Pesto or Basil sauce.
  16.  Penne.  Thick hollow tubes of pasta with the ends cut at an angle.   It looks attractive served with a tomato (Napoli) sauce.   Penne can have a smooth (lisce) or grooved (rigate) finish.

Leave a Reply