![]() ![]() These choices, however, are mostly due to tradition and habits.īaverine, bavettine, lasagneddi (in Sicily) Additionally, the choice of pasta can be used to complement the consistency of sauces used in the cooking process. For example, penne and fusilli can hold more sauces than spaghetti due to their hollow shapes. In Italian, all pasta type names are plural.Įach pasta has its own unique purpose. Other suffixes like -otti ("largish") and -acci ("rough", "badly made") may also occur. ![]() Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little" or with -oni, -one, meaning "large". ![]() Manufacturers and cooks often invent new shapes of pasta, or may rename preexisting shapes for marketing reasons. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Some pasta varieties are uniquely regional and not widely known many types have different names based on region or language. Yet, due to the variety of shapes and regional variants, "one man's gnocchetto can be another's strascinato". They are usually sorted by size, being long ( pasta lunga), short ( pasta corta), stuffed ( ripiena), cooked in broth ( pastina), stretched ( strascinati) or in dumplinglike form ( gnocchi/gnocchetti). There are many different varieties of pasta, a staple dish of Italian cuisine since they were first introduced by Muslim occupiers from around 800 A.D. Some different colours and shapes of pasta in a pasta specialty store in Venice ![]()
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