Pasta Italian Recipes

TYPES OF PASTA

Made from durum (hard wheat) flour, pasta is the familiar pale straw color, but it is brown if made from buckwheat or wholewheat flour. Coloring is added by spinach (green), tomato puree (red), beetroot juice (red or pink), saffron or turmeric (yellow), and squid or octopus ink (black).
Durum wheat can be difficult to work with and, to make it easier, it is sometimes mixed with soft wheat flour which reduces the protein content and makes the product more starchy. Look for pasta that is made from 100% durum wheat for best results.

COMMON FRESH PASTA SHAPES

CANNELLONI - These are available shaped as large, smooth or ridged, hollow tubes. Suitable for filling and then baking with sauces.

CONCHIGLIE - These are shell-shaped pasta - their name translates as little shells or conches. They come in various sizes and may have a smooth surface or a ribbed texture.

FARFALLE - The name of this small shape translates as bows or butterflies, and is available in a variety of sizes. Farfalline is the name given to the very tiny ones.

FETTUCCINE - This is a ribbon-shaped pasta, slightly wider than tagliatelle. It is especially good with creamy and butter-based sauces.

FUSILLI - Resembling a spring, these pasta shapes are also known as twists. Fusilli lunghi is a hollow pasta shape in the form of a long corkscrew.

FIORELLI - The name of this pretty little pasta shape means flower. It is sold in packets of mixed colours - white, green and red - the colours of the Italian national flag.

GNOCCHI - Gnocchi is usually included when describing types of pasta, although it is really a small dumpling. It may be made of flour and water; potato flour and water, or even polenta. Gnocchi is usually added to soups or cooked in a simmering liquid and then tossed in butter or a sauce.
LASAGNE - Lasagne is made in broad flat sheets. The sheets are usually cooked layered with meat, cheese, vegetables and a sauce, or sauces, and baked in the oven. Cannelloni are sometimes made with rolled sheets of lasagne.

PAPPARDELLE - This is a whole ribbon noodle, sometimes made even more distinctive by a crinkly edge. Like tagliatelle, it can be found coiled into nests.
PENNE - The name of this short tubular-shaped pasta means quills, recalling the quill pens of the past. Penne may be smooth or with a ridged surface, in which case they are called penne rigate.

RAVIOLI - This is a filled square or round pasta shape that comes with a variety of fillings, ricotta and spinach being a favourite. They are available in small, medium or large sizes.

SPAGHETTI - The classic pasta, and possibly the universal favourite. Other long strings of pasta include spaghettini (a very thin type of spaghetti); vermicelli (a size in between spaghetti and spaghettini); capellini (a very fine pasta); and fedelini (slightly thicker than capellini).

TAGLIATELLE - Tagliatelle is flat ribbon pasta and so technically a noodle. It is usually sold coiled into nests. The combination of green and yellow tagliatelle is known as paglia e fieno or straw and hay noodles.

TORTELLINI - Tortellini are a small version of tortelli, a stuffed pasta shape. Spinach and ricotta is a favourite filling for tortellini; they are sold ready-filled or you can make your own. Like ravioli, they are served with a sauce or with melted butter and grated Parmesan cheese.