Pasta – Which One Is That?
Tuesday, April 29th, 2008Romanticizing The Pasta
Riccini, Funghini, Ditalini, Tortellini… pronounced the way the Italians do; these words could easily pass off for sweet nothings that are meant to be whispered into the ears of your beloved. Romantic sounding they definitely are, but these terms of endearments are really just Italian names for pastas of different shapes. Considering how much the Italians love their pasta, it’s not surprising at all. No true blue Italian will hurry up and wolf down a bowl of pasta. From selecting the shape of the pasta, to selecting the sauce to go with it and then from cooking the pasta to eating it is a journey filled with anticipation and excitement.
Here’s how to tell what’s what in the romantic world of the pasta:
- Riccini – Pasta that is shaped like curls of a ringlet
- Ditalini – Small thimble-shaped pasta
- Tortellini – Small, knot-shaped pasta supposedly inspired by the navel of the Roman Goddess, Venus
- Cannelloni – Large, hollow tubes of pasta that are about 2 inches in length. They are usually boiled till al-dente, then stuffed with meat or vegetables and baked with a white sauce.
- Farfalle – Meaning butterfly in Italian, this bowtie-shaped pasta is a favorite in salads.
- Cresti-di-gali – Pasta that is shaped like a rooster’s comb
- Funghini – Related to the mushroom family, this pasta is typically used in stews and soups.
- Orcchiette – Ear-shaped pasta
- Ravioli – Small square-shaped pasta that are stuffed with different dehydrated ingredients including chicken mince and spinach
- Fusilli Bucati – Pasta shaped like corkscrews
- Ruoti – Round shaped with spokes radiating from the center, Ruoti resembles and is named after the wagon wheel.
- Lumache – Pasta that is shaped like snail shells
- Occi-di-lupo – Large-sized tubes of pasta, very often referred to as wolf’s eyes. Is it because of the eerie resemblance? Nobody is quite sure why.
- Macaroni – Elbow-shaped pasta with a hollow center. It comes in many different sizes and is commonly used in soups.
- Ziti – This pasta is very short and tubular
- Vermicelli – Meaning worms in Italian, this pasta comes in very fine strands that do resemble worms. Like all pastas, this one too tastes delicious. Forget about the unappealing translation when tucking into a bowl of this delicate pasta
- Spaghetti – Broader strands of the vermicelli and one of the most well known of all pastas.
Matching Pastas and Sauces
Though the different pastas are made from the same ingredients, their different shapes, textures and thicknesses make each one of them best suited for different dishes and different sauces.
Here are a few suggestions to help you match different sauces to the different pastas:
- Pasta that is chunky, dense and short including rigatoni, farfalle, penne and ziti are best paired with chunky sauces, primaveras and meat sauces.
- Tiny macaroni and orzo, another small-sized pasta are excellent in stews and soups.
- Thin, long pasta such as vermicelli, capellini and fine spaghetti call for sauces and broths that are lighter and thinner than those used in other pasta dishes.
- Long, wide pastas including linguine, fettuccine and spaghetti pair well with a variety of cream sauces and tomato sauces.
You might not be aware there are even crock pot pasta recipes and you can always serve pasta instead of rice for any type of beef stew including one of these crock pot beef recipes.