Naples developed the Bucatini noodle in the Campania region, but Bucatini is also popular in Liguria and Lazio. Subscribe for exclusive city guides, travel videos, trip giveaways and more! Its typically paired with rich, hearty sauces. Another name for this pasta is reginette, meaning little queen. Paccheri is (generally) a smooth tube of pasta from Campania that likely originated in Naples. Cavatappi is a type of macaroni, known for its hollow, corkscrew shape. What is known is that noodles originated in Asia. The word maccheroni is probably derived from several Greek words, including makaria, meaning food made from barley, and makros, meaning long.. 
Rotelle is commonly served during lunch or dinner as a primo course before dishes of fish or meat. Tagliolini is tagliatelles distance cousin. The famous Italian pasta of Fettuccine has a long, flat-ribbon shape with a thickness that measures up to 10 inches long. The pasta is made from egg and durum wheat flour that is typical of the central and northern regions of the Italian peninsula, such as in Lazio. See how you can make Italian pasta in your own kitchen! The typical Italian pasta pairs well with tomato-based sauces, cheeses like provolone and mozzarella, and can be a great addition to a caprese pasta salad. Each of these thin, tiny rings of pasta (anellini literally means little rings) originating in Sicily are smaller than a penny. No matter the origins of Italys different varieties of pasta, the noodles have inspired shapes and sizes from the different ingredients that have been available in the various regions. The other is that Arab tribes introduced the West (what would later be called Europe) to noodles, inspired by cuisine they had encountered in Asia hundreds of years earlier. will transform your favorite pasta into a satisfying meal that everyone will love. Linguine noodles are often seasoned with pesto, green beans, and potatoes, and today it is typically served during the primo course of lunch or dinner in Italy before a fish or meat dish. It is popular in the region of Liguria, most notably in the capital city of Genova, and is made from durum wheat semolina flour. The more modern pasta, mostly made by machines, provides versatility in cream-based sauces as well as tomato sauces from Southern Italy and upwards to Rome in staple dishes to try while traveling, such as cavatappi Amatriciana or cavatappi pomodoro. Some stories say that it was created between World War I and World War II while another legend speculates that it didnt emerge until the 1960s, when the radiator grill on the Bugatti sports car inspired pasta-makers. The pasta dish originated in the ancient center of Modena in the Emilia Romagna region and has since become a popular dish served during lunch or dinner. What pasta shape do you like? Rotini noodles' distinctive helix or corkscrew shape is similar to the shape of fusilli noodles. Ziti is similar in shape and size to penne but has straight edges, while penne has diagonal edges. One cultural survey of Sicily from around 1154 mentions a precursor to spaghetti dried strands of dough made from wheat flour being exported to other regions of Italy. The dough was placed on the chitarra then pushed through so that the strings cut the sheet of dough into strips. So each region had their different styles.. The long, thin noodles are similar to angel hair pasta and have a practical purpose, too. The folds in this pasta help perfectly capture the sauce. Join our newsletter for exclusive features, tips, giveaways! This thin, wispy pasta is also known as angel hair. The hand-rolled pasta is also popular in the independent principality of San Marino. Like other long, thin pasta, this is best served with light seafood sauces, cream- or oil-based sauces. As you travel in Italy, you will come across menus that mention a variety of regional names for gnocchi, such as gnudi, malfatti, malloreddus, strangulaprievete, or cavatelli. 
Rigatoni originated from Lazio and is especially popular in Rome in traditional dishes like la pagliata, but it is also used in Sicily in dishes like rigatoni alla Norma. The typical pasta, eaten during lunch or dinner during the primo course, is made fresh with flour and eggs and is served in a beef or chicken broth. Spirals and shells like fusilli, rigatoni, or rotelle are great for those who prefer more robust pasta shapes with a firmer texture. There are many legends surrounding the origins of strozzapreti. The Italian pasta of Cappelletti has a unique, rounded dumpling shape stuffed with different fillings. Garganelli originated in Emilia-Romagna. Our selection of premium quality pasta sauces will transform your favorite pasta into a satisfying meal that everyone will love. Typical spaghetti is made from water, milled wheat, and flour, but authentic spaghetti is made with durum wheat semolina. The Southern Italian regions tend to eat handmade fusilli noodles on Sundays or during a holiday feast with meat or sausage rag. For an easy weeknight meal that can be put together in a snap, keep your pantry stocked with top brands like Agromonte, Peppers / Chili (Hot) Peppers / Roasted Peppers, Garofalo Casarecce Gluten-Free Pasta, 12 oz, [Best Before: 9/2/22] Le Veneziane Gluten Free Potato Gnocchi, 17.6 oz, Fregula Tostata Fina (Toasted Fregola), 17.6 oz, Giuseppe Cocco Bucatini Casareccio, 17.6 oz, Rustichella D'Abruzzo Spaghetti Tonnarelli di Seppia (Squid Ink), 17.6 oz, Garofalo Spaghetti Gluten-Free Pasta, 12 oz, Garofalo Penne Rigate Gluten-Free Pasta, 12 oz, Giuseppe Cocco Spaghetti (Ruvida), 17.6 oz, Giuseppe Cocco Penne Rigate (Ruvida), 17.6 oz, Garofalo Linguine Gluten-Free Pasta, 12 oz, Giuseppe Cocco Orecchiette (Casareccio), 17.6 oz, Garofalo Pappardelle Semolina Pasta, 16 oz, Giuseppe Cocco Rigatoni Giganti (Casareccio) - 17.6 oz (500g), Le Veneziane #028 Fettucce Corn Gluten-Free Pasta, 8.8 oz. The noodles that make the Gemelli are, in fact, a single s-shaped strand that has been twisted and tied into one long spiral. Sagnarelli comes from Abruzzo. Fregola is a Sardinian pasta thats rolled into small balls and toasted until golden brown to give it a crunch and a nutty flavor. Its typically served with meat- or cheese-based sauces. Ravioli, tortellini, cappelletti, agnolotti. The longer version of ziti is called zitone. Given its small size, stortini is typically added to soups. 
Regions that you travel to in Southern Italy may use fettuccine noodles made without egg, utilizing drier pasta ribbons more often. Rotelle, or little wheels, pasta is circular noodles with little spokes that resemble wheels. There is some artistry involved, says Segan, who asserts that Italians didnt just make pasta to feed themselves but to express themselves, too. This stuffed pasta comes in many shapes, including a twisted, circular shape, and a ravioli-like square. Cannelloni, also referred to as manicotti, is an Italian pasta with a tube or cylindrical shape that measures approximately three to four inches in length. Youll find truffles and creamy Gorgonzola in the mountainous northern region of Piedmont; cured meat and flavourful tomatoes in the fertile central region of Umbria; and artichokes and seafood in Sicily, at Italys southern tip. The dumplings are often made from semolina wheat flour and flavored with herbs, vegetables, or similar ingredients. The Italian pasta Chiocciole is a small, tubular noodle that is similar to the traditional American macaroni noodle, but with a more curvaceous shape that resembles a snail. Acini di Pepe is a type of dry pasta that resembles couscous or tiny grains. The first version of Italian pasta probably looked a lot like lasagne because, as Segan points out, you can imagine how easy it would have been to roll out. One mention of a precursor to this ribbon pasta appears in a 1338 encyclopedia of foods from the Emilia-Romagna region. 
There are far more than ten types of pasta in Italy to try when you visit, and we have a long list of the best additional options to keep your eyes peeled for as you travel between the culinary regions of Italy. Orzo might look like grains of rice or barley, but its actually a type of pasta. Chefs in Campania, in particular the city of Naples, created this extra long pasta. This variation on a short tagliatelle is special in the pantheon of Italian pasta: The wide, flat noodles are made with buckwheat flour. Traditionally, Parmigiano-Reggiano and a tomato-based pasta sauce are layered between sheets of lasagne (or lasagna) though many modern adaptations now include ricotta, ground beef, and spinach. While you might recognize the name of this pasta from Seinfeld, fusilli originated in southern Italy, where it was made by wrapping strips of pasta around a thin rod and allowing it to dry out. The ridges add a layer of beauty to the noodles but also have the function of capturing rich, full-bodied sauces that have been made from meat, tomatoes, vegetables, or cream. The final result is a pasta that looks like a shell or a hot dog bun. 
Ricciolini means little curls. Originating in Emilia-Romagna, in the city of Ferrara, ricciolini can be served with soup or sauce. You can typically enjoy Tortiglioni at a restaurant in Italy during lunch and dinner as a primo course. The heart and soul of Old World cuisine, Italian pasta is used in a seemingly limitless combination of toppings and sauces. Description: The name for these short twists translates as priest strangler inspired by the legend that greedy priests would eat the strozzapreti, given to them by locals, so quickly that they might choke on it. Continue reading for all of our mouthwatering Italian pasta recommendations, some of which you may have never heard of. Some pasta is made fresh (pasta fresca) and filled with pesto, meat, and other delicacies. Orzo, fregola, canestrini, stelline, risi, quadrettini, anelli. Because it comes from the coast, linguine is often paired with seafood, particularly clams. Grattoni is another small, round, grain-like shape of pasta served in soups. The pasta is most notably found in soups or with light to heavy sauces during the primo course of lunch or dinner and is followed by a meat or fish dish. For something a little different, visit the city of Modena in Emilia Romagna and try a variation made with the pulp of pumpkin and amaretti biscuits as a filling for sweet Tortelloni. It is typically made from buckwheat or whole wheat flour and is served with hearty meat sauces. Italian vermicelli dates back at least to the 14th century, and the typical Vermicelli recipe showcases Southern Italian cuisine with dishes like Neapolitan Vermicelli, which contains lard, tomatoes, pepper, and Pecorino cheese, or the typical dish of Vermicelli alla puttanesca. 
Spaghetti recipes differ based on region, with the south utilizing dry noodles and the north preferring fresh noodles. Pappardelle is a broad, long noodle from Tuscany, where it was originally prepared using chestnut flour. 
There are many names for it, including occhi di elefante (elephants eyes) and occhi di bove (bulls eye). This ridged, shell-shaped pasta is served with chunky sauce. 
Because its similar in texture and taste to couscous, fregola is often added to pasta salads. Cavatappi is a hollow, spiral-shaped pasta that measures approximately an inch in length. The name for this Ligurian pasta might come from the word strufuggia, meaning to rub. Originally, the pasta was prepared by rolling or rubbing pieces of pasta dough against a wooden board. Orecchiette, a renowned pasta shaped like an ear, stems from the Southern Italian region of Puglia and is often paired with rapini, broccoli, or a sauce made with tomato, meat, and ricotta cheese. This short, hollow tube is of pasta from EmiliaRomagna means either short sleeves or monks sleeves. Its about half the size of rigatoni, and ridges or grooves catch the sauce its served in. Elicoidali means helix. This tube-shaped pasta from Naples is also known as tortiglioni, which is similar to the Italian word torque, meaning to twist. The name refers to the spiral ridges that traverse the surface of the pasta. 
In Italy there were 20 different regions, but they werent unified [until the 19th century], Segan explains. They wanted to be creative with the shapes. Another story claims the impetus for creating tortellini was much more practical. Cavatelli is especially popular in the Puglia region. The name means little tongues.. It likely originated in Genoa and Naples. Traditional Italian Ziti noodles have a tubular design with a smooth texture. Bucatini is a long noodle similar to spaghetti but thicker, with an additional hole that runs through the tubes center. Sometimes cavatappi is scored with ridges, which help capture the pasta sauce. Lorighittas originated in the town of Morgongiori and are rare outside the town. See, From angel hair to ziti, Supermarket Italy has every type of authentic pasta imaginable. For a richer flavor and texture, some home-cooks in the Veneto region use duck eggs to bind the wheat flour together when making Bigoli. However, this pasta type has a tighter turn and smaller rotation. Serve with silky cream- or oil-based sauces. Commonly spaghetti in Italy is served with tomato sauce, meat sauce, or vegetables during the primo course of lunch or dinner. Orecchiette, which means little ears, comes from Puglia, Italy, though a very similar version of this pasta also emerged in France in the Middle Ages. The unleavened dough is rolled into sheets and then cut into a wide variety of lengths and shapes. It comes from the Emilia-Romagna and Lombardia regions in northern Italy, where a similar version is called strichetti. They were thinking of themselves as 20 different countries. Conchigliette are little shells. Another version, conchiglie al nero di seppia, is dyed black with squid ink. There is nothing quite like tucking into a lasagna served in the regions of Campania and Emilia Romagna. While similar to penne, garganelli has one distinctive feature: a visible flap where the corners of pasta folded over each other. Description: Gigli translates as lilies- this fluted pasta is specifically from Florence, where the lily is the local emblem. Legend has it that he came up with the recipe to help cure his wifes nausea during pregnancy. Typically, its used in salads and soups and sometimes as a filling for peppers. Locals often call the noodles pastina, which means tiny dough. Acini di Pepe is typically used in soups and salads, especially as the main ingredient for Italian wedding soup. Browse our collection of Italy Tours and Vacations or prepare for your travels with Zicassos dedicated Italy Travel Guide. Then there are some types of pasta made throughout Italy just for fun, according to Segan, like orecchiette, which means little ear, or the priest choker pasta from Umbria (more on that later), or chitarra, the strands of pasta cut using guitar strings. The dish is typically made in the regions of Emilia Romagna, Lombardy, and Tuscany. Larger types of Penne noodles are known as mostaccioli, and a variety differs in texture with smooth or ridged exteriors. The pasta is made from durum wheat flour and is textured with ridges or grooves to better absorb sauces made from tomato, squid ink, or cream. Baked ziti is also a staple of celebratory Sunday lunches among big families. 
Giuseppe Cocco Linguine (Ruvida), 17.6 oz. The city of Naples gets the credit for coming up with lasagne. The short tube shape of Cannolicchi captures sauce and is usually served alongside seafood like clams or mussels. Spirals and shells like, The secret to great Italian cooking is the sauce, but sometimes there isnt enough time to make it from scratch. These Experiences ProveIt. Common in the Campania region of Italy, as well as Sicily, ditalini are often added to soups. Inside of Piedmont, the province of Monferrato serves a special agnolotti that is traditionally stuffed with donkey meat, a truly memorable customary travel experience for you to try in this region. Italy is known for its cuisine, and there is nothing quite like a rich, creamy sauce drizzled over any of the countrys popular pasta types. Though Quadrefiore is hollow in the middle, its also quite dense and thick, so it requires a longer cooking time than most other pastas. It was a way to make this lowly inexpensive food a little fancier.. These pasta tubes have a triangular cut at each end and look similar to a quill or a fountain pen. The noodle is traditionally made from hard durum wheat flour, resulting in a versatile noodle that perfectly pairs with most sauces and is typically served in the primo course before a meat or fish dish. However, the name for this pasta, which is found mostly in Emilia-Romagna, might actually be derived from torcia, or torch, to reflect its curved shape. Another story goes that the young women who made the pasta would hang it from their ears to dry, making the rings of pasta look like earrings. Long strand pasta like spaghetti, fettuccini, and the tubular bucatini have a tender mouth feel, which provides you with a softer and more delicate bite. This silky noodle comes from the Le Marche region in central Italy. However, stortini is much, much smaller (about the size of a fingernail). From angel hair to ziti, Supermarket Italy has every type of authentic pasta imaginable. One is that Marco Polo introduced the hungry population to the concept of noodles after a 17-year jaunt around China in the 13th century. Casarecce comes from Sicily and resembles sheets of paper that have rolled in on themselves. The name refers back to the 17th-century Italian word meaning small wheels. The natural twists are popular in Southern Italy for capturing a variety of tomato-based sauces, pesto, or carbonara. For example, fusillini (smallest twist), fusilli (medium twist), fusillioni (largest twist). The name for these short tubes of pasta comes from the word rigato, which means ridged. Rigatoni likely comes from central Italy, around Rome. The first documented factory for pasta was there, because that area had the best air currents, which dried the pasta faster, Segan says. Today, there is some debate surrounding exactly how many types of pasta exist in Italy. The noodles, which are served during lunch or dinner as the primo course, are most often made from refined white wheat flour but can also be made from whole wheat flour or brown rice. Description: Chitarra means guitar, and this long thin pasta is cut using a harp-like tool. Spaghetti might be the most popular, and best known, style of pasta on this list, and its also one of the oldest. This pasta is shaped almost like a horn with ruffled edges. The origins of gnocchi date back to the Roman Empire, but it has become an Italian pasta type primarily associated with modern Italy. Bigoli is a long, thick, tubular pasta from the Venetian province. This long pasta is like a thicker spaghetti with a hole running through the center. It is typically stuffed with a mixture of meat such as pork loin, prosciutto, or cheese, and its origins can be traced back to Italys Emilia Romagna region in the 16th century. 
The tube is slightly curved, and its straight, not diagonally, cut at the end. The wooded wilderness and lush greenery from the Piedmontese forests, Alps, and Apennines mountains have inspired Agnolottis flavor profile. 
Every one of Italys 20 regions has a distinctive cuisine partly shaped by climate and terrain, partly due to history. It can also be stuffed with cheese or meat. Agnolotti is occasionally poached in broth but is most commonly served pan-fried with a sage and butter sauce and topped with shaved white truffle for lunch or dinner. Macaroni, made from durum wheat, originated in Northern and Central Italy and is derived from the ancient Greek dish of barley served in broth. The first pasta factories were down there. Some sources put the number around 350; others say its closer to an astonishing 600, with new ones being invented all the time. Cannelloni is most commonly baked and topped with cheese and a tomato-based sauce. Another story goes that priests would often stop by the homes of locals for dinner but overstay their welcomes. This spiral-shaped pasta originated in Puglia and Basilicata. The name for ravioli a layer of filling (anything from ricotta to spinach) stuffed between two layers of pasta comes from the word riavvolgere, which means to wrap. The exact origin of ravioli is difficult to pinpoint, though there is mention of it as far back as the 14th century in the city of Prato. 
Italy is famous for its pasta. Originally, maltagliati was made using the scraps from tagliatelle dough. To protect the pastas more delicate texture, angel hair is commonly sold in coils that resemble a birds nest instead of being straight. mobile app. The word cannelloni literally translates to big pipe, and you can expect to find these noodles commonly served with rich rag topping, tomato sauce, or a hearty bchamel during your Italian travels. Italy in Vogue: Exclusive Access to Milan Fashion Week & Italian Italy Luxury Travel: Custom Vacation Package. A type of angel hair pasta made from semolina flour has been popular since the 14th century in Italy. Smaller pasta shapes like anellini, orzo, and fregola sarda are perfect for incorporating in soup and rice-like dishes. Gemelli means twins in Italian, though just one strand of pasta is used to make it. Traditionally, quadretti is served in broth or soup. The rich characteristics of Bigoli contribute to the pastas service during lunch or dinner within the primo course of a typical Italian meal and before a meat course, but never before a seafood dish. A simple combination of flour, water, and eggs, noodles are enjoyed all over the world and every culture has their own version. Our table of perfect matches offers some suggestions. These ingredients are often used in sauces, and paired with pasta shapes specifically designed to hold the sauce in the best way possible. Get Top Travel Specialists to Help Plan Your Trip. Though orzo did originate in Italy, its also very popular in Greece. Typical recipes include a sauce of meat rag, a topping of porcini mushrooms, and a pomodori bruciati recipe. This Neapolitan pasta got its name because it resembles calamari rings. 
Pizzoccheri probably originated in Lombardy, specifically in Valtellina, where its traditionally served in winter alongside potatoes and cabbage. 
The squat, square shape of radiatore is supposed to resemble a radiator. 
We use cookies for analytics tracking and advertising from our partners. For more information read our privacy policy. Orecchiette is shaped like a cup or a small bowl, which catches the sauce. Bucatini originated in Lazio, Naples, and Liguria, and today, its most popular in Rome. They would press your family seal, or your coat of arms, or initials into the little circle of pasta.. A simple combination of flour, water, and eggs, noodles are enjoyed all over the world and every culture has their own version. For an easy weeknight meal that can be put together in a snap, keep your pantry stocked with top brands like Agromonte, Coluccio, andLa Fiammanteand find pasta recipes on the Supermarket Italy blog. The Fusilli pasta originally stems from Southern Italy and is traditionally served with a simple tomato sauce and cheese during the primo course of a typical lunch or dinner. Quadretti, also known as quadrucci, are exactly what the name states: little squares. In the United States, Vermicelli noodles have a thinner body than regular spaghetti noodles, which separates them from the traditional Italian variation. The hole allows the pasta to cook evenly inside and out, and it was probably originally hollowed out using a thin rod called a ferretto.