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In the world of cooking and ingredients today, there are around 300 different types of pasta, and probably approximately four times as many names for them. New shapes are being designed ¡V and named everyday.
The following are just a few of the many pastas (and their uses) available in your local supermarket:
Anelli / aniline: small rings used for soup
Bucatini: Long medium tubes used for basic pasta dishes
Cannelloni: Large, thick round pasta tubes
Capelli d¡¦angelo: Thin strands of ¡¥angel hair¡¦ very similar to spaghetti
Cochiglie: Ridged tiny shells the size of lentils.
Cresti di gallo: curved shape, brown in colour.
Ditali/ ditalini: Short tubes similar to macaroni
Eliche: Loose spirals.
Farfalle: Bows used as an interesting shape for pasta and sauce dishes.
Fettuccine: Medium ribbons
Fusilli: Long twists often used in desserts and sweet dishes.
Gemelli: Two pieces wrapped together to look like ¡¥twins¡¦
Lasagne: Sheets of flat rectangular pasta
Linguini: Long flat ribbons similar to fettuccini.
Lumache: Snail-shaped shells
Lumaconi: Big shells often used for fillings
Macaroni: Long or short cut tubes, a favourite with cheese sauce.
Orecchiette: Ear-shaped
Penne: Quill shaped small pasta
Rigatoni: Thick ridged tubes
Spaghetti: Fine or medium rods
Tagliarini: Thin ribbons
Tagliatelle: broad ribbons
Vermicelli: Fine pasta, usually folded into skeins and stuffed/filled.
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