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Spaghetti Alternatives: Capellini or Angel Hair Pasta. Will Dickey. Capellini are very thin, long strands of pasta. The delicate noodles won't hold up to chunky sauces, so try them with a light cream sauce or toss them with garlic and olive oil and serve alongside shrimp scampi. 20.
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Fusilli col Buco. This is a hybrid of two more common shapes: bucatini (long hollow noodles that inspire a lot of "feelings"), and fusilli (a short and stab-able corkscrew). The swirled noodle.
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Pasta: Gigli. Interpreted as 'lilies'- Gigli is a fluted pasta variety explicitly from Florence, where the lily is the neighborhood insignia. Region: Abruzzo, Center Italy. Pasta: Chitarra. Chitarra signifies 'guitar', and this long slight pasta is cut utilizing a harp-like device. The new pasta mixture is pushed through the fine.
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Gemelli pasta is a very uniquely shaped pasta and isn't common like the shapes of Farfalle or even Mafaldine. Gemelli is often described as an S shaped pasta that has been twisted into a spiral. Gemelli is most used for dishes with thicker sauces or in baked casseroles that use meat, cheese, and vegetables. Another odd pasta is Cavatelli.
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Try swapping gemelli for elbow macaroni in your baked macaroni and cheese . Monzino/Getty Images. 2. Cavatelli. Cavatelli are small pasta shells made from eggless semolina dough that, if you look closely, resemble miniature hot dog buns. Try cavatelli instead of penne in this Italian Sausage Penne recipe this week.
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Bucatini. Bucatini is a hollow tubed pasta typically 10-12" long and made from durum wheat flour and water. The hollow center is not large enough to stuff, but is large enough for some sauces to flow into creating an entirely coated noodle. Bucatini derived its name from the Italian word Buco or "hole".
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Candele works best with heavy and thick tomato sauces with meat or mushrooms. This type of pasta is also great in baked pasta dishes with lots (and I mean LOTS) of cheese. Paccheri Via: Flickr. Paccheri almost looks like a cannelloni in essence, but they are shorter and much wider than your average tube-shaped pasta.
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Cavatelli. Alessio Orru/Shutterstock. Despite being one of the oldest pasta shapes in Italy, cavatelli is a dark horse in the pasta game. Originating from the small region of Molise, located in.
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This super helpful chart not only explains what the various pasta names mean, but provides an illustration and tells you how you should be eating them. But the fun doesn't end there. Once you.
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8. Rigatoni. Leo Caman/Shutterstock. Some of the most popular pasta shapes are tubes such as penne. Rigatoni is a similar shape, although it's wider, shorter, and with a rougher, ridged surface. These ridges are what make rigatoni an excellent option, as they allow vast amounts of sauce to grip onto the pasta.
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Other popular types of pasta include macaroni, a tubular pasta; linguini, flat thin noodles; and fusilli, a corkscrew shape with delightful sauce-catching crevices. A simple change of shape will result in different pairings of sauces and ingredients. A twist here or a press there, and you will have a totally different dish.".
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The name of this cup-shaped pasta translates to "little ears." It has a rich, wheaty flavor and is the ideal vessel for catching every drop of delicious sauce. Orecchiette originated in the region of Puglia in Southern Italy in the 12th century. There's even an annual festival celebrating the local pasta shape!
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13. Ditalini. Jennifer, Flickr. A shorter and smaller version of more familiar tube shapes like penne and rigatoni, ditalini is another good pick for soups. The shape is perpetually popular in.
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Depending on where you look, there are 350-500 pasta shapes that can be found in Italy. Yes, really. This is, for instance, the pasta aisle in a small grocery store in Milan. Italians are very particular about pairing pasta with sauces, despite the many shapes of pasta available. Certain shapes work best with certain sauces.
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Orzo. A type of pasta that is often thought to not be pasta, the orzo is a rice shaped pasta and is commonly used in pasta salads. The name orzo is taken from Italian which means "barley" and is quite a dainty, and possibly smallest, pasta. This form is also used to dress soups up, adding a bit of texture and bite to dishes that tread a.