THE PASTA PARADE - A Glossary of pastas
ACINI DI PEPETiny "peppercorn" pastas for any soup; among dozens of tiny soup pastas generally called pastina
AGNOLOTTI"Fat little lambs"--plump semicircular or square ravioli.
ALPHABETSAlphabet soup would be illiterate with tiny pasta letters.
ANELLILittle "rings" for your soup; very tiny rings are called anellini.
ANOLINIRound or ring-shaped ravioli
AVE MARIAShort little tubular beads, shaped like rosary beadsfor soups
BEAN THREADSAlso called cellophane noodles or shining noodles. Popular throughout the Orient, these strands are made from mung beans. In the package, they look like nylon fishing line, but they turn transluscent and slippery when boiled. They also can be deep-fried
BOW TIESIn Italian, called farfallem they come in small, medium and lalrge; in yellow, red and green. Can be made with eggs or just flour and water.
BUCATINIThin spaghetti with a hole through the middle; use like spaghetti
CANNELLONI"Large reeds", usually made from 4 to 6 inch pieces of fresh pasta. They're rolled around a filling, then sauced and baked.
CAPELLINI"Fine hairs" to be used in soup or with sauce. Often sold coiled. Same as fideo or fidelini. Angel hairs, capelli c'angeli, are even finer.
CAPPELLETTI"Little hats" can be made with fresh dough an stuffed or they can be bought dried. Use like manicotti
CHUKA SOBAQuick-cooking wheat flour strands from Japan are fine and crinkly. Often packaged in instant Oriental soup mixes. Use in soups or salads.
CONCHIGLIE"Conch shells" (also called maruzze)come in a variety of sizes, from minute shells for soup to giant shells for stuffing. They can be smooth or ridged.
CRESTE DI GALLIHandsome "cockscombs" can be used in place of medium-size elbow macaroni
DITALI RIGATIShort "thimbles" with ridges; can be sauced, used in salads, or baked. Tiny thimbles are called ditalini
EGG ROLLSChinese appetizers made from egg roll wrappers rolled cylindrically around a variety of fillings and depp-fried
ELBOW MACARONIShort, curved tubes of pasta, available in many colors and sizes from tiny elbos for soup to 1-inch elbows for casseroles.
FETTUCCINE"Little ribbons" about 1/4-inch to 3/8-inch wide. Often made fresh, but also available dried, straight or in coils. Interchangeable with tagliatelle
FIDEOOr fidelini (See Capellini)
FUNGHINIIntricate baby-size "mushrooms" for soup
FUSILLIStrands of spaghetti that appear to have been twisted on a spindle. Also called Rotelle.
GEMELLI"Twin" strands of spaghettie about 3 inches long, twisted like embroidery thread.
GNOCCHIHomemade "lumps" look like dumplings; made with mashed potatoes, cornmeal, ricotta cheese, or semolina.
KREPLACHJewish won ton that can be fried or served in broth
LASAGNEWide ribbons from 1 to 2 inches wide, with curly edges used in baked dishes
LINGUINEOval shaped "litle tongues" halfway between a flat ribbon and cylindrical strand; used like spaghetti
LUMACHE"Snails" come in small and medium size; used in salads, baked dishes, and sauced; use like elbow macaroni
MACARONIU.S. pasta industry's generic term for any dried, wheat pasta product; means dried pasta tubes of assorted sizes like elbow macaroni
Noodles that are made on a noodle-cutting instrument that is strung with wires like a guitar
MAFALDILong noodles about 3/4 inch wide, rippled on both edges; use like spaghettie or fettuccine
MANICOTTI"Little muffs" are one of the larger tubes of pasta; stuff, sauce and bake them
MARGHERITAMeans "daisy" but doesn't look much like flowers; has one curly edge
MONTIArmenian ravioi that look like little boats
MOSTACCIOLITwo-inch long ridged "mustaches" with diagonally cut ends; looks like quilled pens, therefore also called "penne"
OCCHI DE LUPO"Wolf's eyes" are thick 1-1/2 inch long tubes; good with robust sauces
ORZOTiny rice-shaped pasta for soups; sometimes used in place of riace
PANSOTTITriangular ravioli popular around Genoa; means "potbellied"
PAPPARDELLEOne-inch wide, thin long noodles, often homemade, with pinked edges
PATERNOSTER RIGATISmall ridged pastina for soup, named after beads of the rosary
PELMENIRussian ravioli shaped in half circles; good with sour cream or in soup
PENNE"Quill pens"; see Mostaccioli
PERCIATELLEFat spaghetti with a hole in the middle. Fun to eat; springs off the fork; use like spaghetti
POT STICKERChinese turnovers with brown bottoms; made with a variety of fillings. Serve as appetizers or entree
RAVIOLISquare, stuffed pasta, served with sauce or in soup; best when homemade
RICCIAdjective indicating a curled edge on the pasta
RICCINI"Little curls" about 1-1.2 inch long; use like medium-size macaroni
RICE STICKSBrittle strands of rice flour that look like nylon fishing line; from the Orient. Also called mai fun or rice noodles
RIGATONILarge 1-1/2 inch long tubes with ridges; good with assertive chunky sauces
ROTELLE"Little wheels" look more like corkscrews or spirals; also called fusilli; use like medium macaroni
RUOTE"Wheels" that really look like wheels; use like medium macaroni
SOBAJapanese buckwheat noodles; slender strands like spaghetti; used for soup
SOMENVery thin straight Japanese wheat noodles, used in soups and salads
SPAETZLELittle droplets of egg pasta made by rubbing a thick batter through a colander; popular in central Europe, espeically Germany.
SPAGHETTI"Little strangds" are the best-know pasta, ciming in many sizes
SPRING ROLL WRAPPERSSee won on wrappers
STELLINI"Miniature ears", pastina shaped like stars for soup
TAGLIATELLEMeans "to cut"; are little cut noodles; interchangeable with fettuccine
TORTELLINI"Little twists" rumored to have been modeled after Venus' navel; filled and sauced or served in soup
TRIPOLININamed to honor Italy's conquest of Tripoli; 1/2 inch pasta for soups ro salad
UDONJapanese wheat noodles, in various widths, used in soups; found fresh in Oriental groceries
VERMICELLI"Little worms" named for fine strands of spaghetti; come straight or in coils
WON TON WRAPPERSThree-inch squares of dough, stuffed and rolled, then fried; similar to spring rolls and egg rolls
ZITI"Bridegrooms" are medium-large tubular macaroni; use like mostaccioli
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