Макарон өнімдерінің түрлері мен аймақтық ерекшеліктері

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list of dishes prepared using pasta

There are many different varieties of pasta. They are usually sorted by size, being long (pasta lunga), short (pasta corta), stuffed (ripiena), cooked in broth (pastina), stretched (strascinati) or in dumpling like form (gnocchi/gnocchetti). Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre existing shapes for marketing reasons. Italian pasta names often end with the masculine plural diminutive suffixes ini, elli, illi, etti or the feminine plurals ine, elle, etc., all conveying the sense of ; or with the augmentative suffixes oni, one, meaning Other suffixes like otti , and acci , may also occur. In Italian, all pasta type names are plural.

Long pasta may be made by extrusion or rolling and cutting. + List of long and medium length pasta Type Image Description Translation Synonyms Origin or main area of consumption BarbineThin strands, often coiled into nestsLittle beardsBarbina BavetteNarrower version of tagliatelleBibs Translated from , meaning "hole", and , meaning "pierced". Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucatiLazio Busiate (or busiati)Type of long macaroni. Often coiled around a twig of local weed. From busa, meaning "reed". Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferroSicily (particularly Trapani) Sardinia CapelliniVery thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. Thin hair, little hair Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddiLittle faithful onesNaples, Genoa and Liguria FerrazzuoliSimilar to a twisted buccato with a cleft running on the sidePossibly from the thin iron square used to create the cleft. CannucceCalabria FettuccineRibbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelleLittle ribbons: from affettare, "to slice". Lasagnette, fettucce, ramicce, sagneDialectal for yarn, filatofilleda,Vibo Valentia (Calabria), Avellino (Campania) LinguineFlattened spaghettiLittle tonguesLittle lasagna LasagnotteLonger version of LasagnaBigger lasagna Maccheroni alla molinaraVery thick, long, hand pulled pasta. The miller’s wife’s pastaAbruzzo Maccheroncini di CampofiloneThin strands of egg based pasta. Similar to Capelli d'angelo. Marche MafaldeLong rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of SavoyReginette, frese, tagliatelle nervate,From perciare, "to hollow"Maccheroncelli, Maccheronicini, Mezzanelli, Long MacaroniTuscany PillusVery thin ribbons cooked in beef brothLisanzedas, a variation; large discs in lasagne like layersSardinia RusticheSerrated ribbonsliterally the feminine plural of rustico, meaning 'rustic'Apulia Sagne 'ncannulateLong tube formed of twisted ribbonCaned lasagne Scialatelli or scialatielliShort, flat ribbonsSorrento SpaghettiA long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. Spaghettini and spaghettoni are slightly thinner or thicker, respectively. "Little strings". made of egg and flourNamed after the guitar like device used to cut the pasta,Thin spaghetti Su FilindeuExtremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. The threads (or wool) of GodSignorineLittle wormsCampania ZitiLong, narrow hose like tubes Southern Italy

Short cut pasta (pasta corta) are mostly made by extrusion. + List of short cut pasta Type Image Description Translation Synonyms Origin or main area of consumption AnelliShort tubular, or annular shaped, pasta sometimes with ridges on the inside or outside. Small ringsAnelloni, anellini, anelletti, anelloni d'Africa (large rings)Sicily BoccoliShort, thick twisted shape. RingletsSardinia CalamarataWide ring shaped pastaSquid likeCalamariNaples Campanelle or torchioFlattened bell shaped pasta with a frilly edge on one end. Torchio are identical but with a smooth edge. Bellflower, CascatelliDesigned by Dan Pashman in 2021 – thick, half tubed pasta with ruffled sidesFrom cascatelle, "little waterfalls"United States CastellaneShell pasta coiled into a conical shapeTranslated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe. CavatappiCorkscrew shaped macaroni. CorkscrewsCellentani, amori, spirali, tortiglioni, or fusilli rigati. CavatelliShort, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three)From the verb cavare, "hollow". Cortecce, gnocchetti, manatelli, orecchie di prete, strascinati, truoccoli; capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata); cantaroggini, cavatieddi, cecatelli/cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele (Apulia and Campania); pincinelle (Marche); cavatielle, 'ncatenate, cazzarille, ciufele (Molise); cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily), pizzicarieddi (Apulia). Pictured is dry capunti, a variety of cavatelli from Apulia. Southern continental Italy (i. e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily ChifferiShort and wide macaroni. Can be smooth (lisce) or furrowed (rigati). From the Austrian cookies Kipferl. Gomiti CicioneddosHand rolled, shell shaped pasta that are smaller than malloreddus. Sardinia ConchiglieSeashell shaped, usually furrowed (rigate)Shells FazzolettiThin rectangles or squares of pastaHandkerchiefFazzoletti di seta, mandilli di sea (Ligurian dialect)Liguria FestoniThick ruffled helicesFestoon FiorentineGrooved cut tubesFlorentine FioriShaped like a flowerFlowers FusilliLong, thick, corkscrew shaped pasta that may be solid or hollow. The word fusilli presumably comes from Italian: fuso, meaning "spindle". Eliche, girandole, rotini, tortiglioni, spirali Note: different shapes can be attached to this name. Can be long, short or twined (lunghi, corti or gemellati). Holed spindlesBusiata, maccaruna di casa, pirciati, filati cu lu pirtuso, fusilli col buco. Sicily GarganelliEgg pasta in a square shape rolled into a tubeFrom garganel, "oesophagus"The name derives from the Italian for twins. Small ringsMorgongiori, SardiniaFrom Greek for food made from barleyMacaroniSmall maccheroni MafaldineShort ribbons with ruffled sidesLittle mafaldeMafalda corta, BiricciBadly cutStrengozze,A reference to mandalas. MarilleDesigned by Giorgetto Giugiaro in 1983 – like a rolling ocean wave in cross section with internal rugosities, but unsuccessful and no longer produced. Half size onesPerciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide spread in Switzerland, in at least 3 sizes) May collapse under own weight when cooking. from Napolitan paccharia, "Slaps" with a depreciative ero to indicate something common. The name has been ascribed to a slapping sound they may make when eaten. Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia RomagnaLog type pasta PenneMedium length tubes with ridges, cut diagonally at both ends. They can be either lisce (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, pennette have a shorter length and pennoni are wider and thicker. Pens (after a quill pen) or feathers. Penne ricceCurled penne variant, usually grooved. Curly penne. PicchiarelliSlightly longer than cavatelli. Apulia Pipe rigateVery similar to Lumaconi but smaller has lines running the length of itGrooved pipes. PizzoccheriA type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate. From pinzochero, "bigot". Fugascion, pizzocher di TeiValtellina (Lombardy) QuadrefioreSquare with rippled edgesFrom quadro, "square" and fiore, "flower" RadiatoriShaped like radiators, they were created between the First and Second World Wars. They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces. Radiator SpiraliSpiraled tubesSpirals Spiralini (Scharfalini)Tightly coiled spiraliLittle spirals StrapponiStrips of pasta ripped from a sheet. From strappare, "to rip off"Tuscany Trofie bastarde are made with chestnut flour. possibly from Greek trophe, "food" TuffoliRidged rigatoni VesuvioCorkscrew shaped pasta. From Mount VesuviusCampania