In this atypical post, we will go over some of the most common pasta cuts, and describe the origins of their names. We will use the following template:
|Italian Name (Literal Translation) |
|[sounds like]2 |
– main use(s) –4
(1) A photo* of pasta samples; the sizes are relative to each other.
(2) Approximately how the pasta names sound; the accent goes on the syllable in bold.
(3) The root word that inspired their shapes; usually the actual pasta name includes a modifier that hints to the cut size:
- -ini/-ine – small;
- -oni/-one – large;
- -etti/-ette – cute little.
(4) The main use(s) of each pasta type:
- dry – boiled in salty water, drained and served with a sauce (e.g.: penne, rotini);
- baked – possibly lightly boiled, then baked in the oven with filling and sauces (e.g.: cannelloni);
- broth – added to a soup or a broth (e.g.: tubetti, or cut spaghetti).
* All photos © Quatro Fromaggio. All rights reserved.