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Ask anyone other than an Italian what Italians eat and I guarantee they will say either of pasta or pizza.
But for Italians, pasta is more then just pasta. Oh yes, we had whole lessons on the types of pasta at school, right from the age of five or less! First there is the dried pasta -long style such as spaghetti, linguine, or short like penne, maccheroni then there is lisce and rigate, already so many varieties and on top of that there are the pastas best served fresh. These include tagliatelle, strozzapreti, strangozzi, tagliolini and so on. For the grand finale we have stuffed pasta, like the most famous lasagna, then tortellini, ravioli and so on. So you can see that pasta anywhere other than Italy is second grade. In Italy there are more then 150 different types of pasta in every conceivable shape and size…And don’t forget gnocchi (made from good old potatoes) is classified as pasta! Let me explain .. |
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Types of pasta |
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Tagliatelle
Tagliatelle is probably the most common form of homemade pasta, known in Rome as fettuccine. The pasta is rolled up and cut into 1/4 inch widths. The fettuccini eaten in Rome are a little thicker and a little less wide than the classic tagliatelle. If using a pasta machine, use the broad cutters on the machine to make fettuccine, and the narrower ones to make tagliolini. |
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Capellini
These are also known as capelli d'angelo (angel's hair) and are a thinner version of tonnarelli. Capellini are so thin that they are almost impossible to cut by hand or machine. It is best to purchase them in a pasta shop, grocery store or supermarket. |
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Tortelloni
To make tortelloni, trim the pasta sheet to make a straight edge, using a fluted ravioli wheel. Place about ½ teaspoon of filling 1 ½ inches apart in a straight line, about 2 inches away from the straight edge. Pick up the edge and fold it over toward you; this fold covers the many little hills of filling. With the fluted wheel, cut the filled strip away from the pasta sheet, then cut between each mound. |
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Tonnarelli
One of my favorite noodle cuts is tonnarelli. It is as thick as it is wide, thus a cross section of it would be square. Its slightly greater thickness gives it the wonderful firmness and bite of spaghetti, but its surface has the texture and fine saucing qualities of all homemade pastas. |
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Tortellini
Tortellini are similar to cappelletti, but made of 2 inch round pasta pieces. They are filled and folded over like cappelletti. |
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Maltagliati
Maltagliati, translated means "bad cut" (mal=bad, tagliati=cut). Once the pasta sheet is rolled up, the cut is made at an angle, cutting off 1 triangular piece of dough on the near side of the roll. One cut on the far side and then a straight cut produces a third triangle. It is so good in many ways, especially in thick soups. |
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Pappardelle
Pappardelle are cut with a fluted ravioli wheel in about 5/8th inch wide strips. Once the pasta sheet is rolled out, cut directly on the flat surface. These are easy and fun to cut. |
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Cappelletti
To make Cappelletti, cut 1 ½ inch squares from a pasta sheet. Each square receives about ¼ tsp. of a filling and is folded over, almost diagonally, but not quite. The edges are pressed to seal the filling in and are bent around a finger, almost always the index finger, and one point is pressed over the other. |
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Quadrucci
Quadrucci or quadrettini are little squares of pasta. First cut pasta into tagliatelle shape; then cut crosswise to make little squares. These are one of my favorites as a child, and still are. |
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Stuffed Pastas - Cannelloni
Cannelloni are similar to manicotti. Once the pasta sheet is rolled out, cut the pasta into rectangles 3 x 4 inches. If using a pasta machine, roll out wide strips of dough, as thin as possible, and cut into rectangles 3 x 4 inches.
The squares of pasta are cooked in boiling, salted
water; then stuffed, rolled up, and browned in the oven. Sometimes they are baked with butter and sprinkled generously with parmesan cheese, or, as in Tuscany, they are covered with a sauce and baked until the top is a golden brown. |
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Butterflies: Farfalle or Strichetti
To make "butterfly" pasta shapes, use a fluted pastry wheel and cut along each edge of a rectangular sheet of dough to separate it with the pastry wheel cutter; divide the sheet into rectangles (use a ruler to start with) 2 inches long, and 1 inch wide. Pinch the center of each rectangle to form butterflies. |
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