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Marco Polo DID NOT return to Italy with pasta from China. This legend is false. In fact, pasta was invented by Italians and has become symbolic of their dedication to perfection and pride in the kitchen. History of Pasta Ancient Rome was the birthplace of fresh pasta (pasta fresca),which was made by adding water to semolina-flour. This vital ingredient is made from durum wheat, a thriving crop in Italy’s temperate climate. Unlike the dried pasta found at your local grocery store today, fresh pasta was meant to be eaten immediately. The Arab invasions of Sicily in the 8th Century are thought to be the origins of dried pasta (pasta secca). At the time, Palermo was producing mass quantities of the new product. Some Arabian influence can still be found in select recipes, using ingredients such as raisins and cinnamon. In the 1300’s, dried pasta became very popular for use on long nautical expeditions because of its shelf-life and nutrition. These voyages contributed to pasta’s worldwide appeal and led to advances in its form and technology. Back in Italy, pasta was slowly migrating north to Naples and reached its destination in the 17th Century. A few historical events boosted pasta to a national icon. It became a kitchen staple during the Risorgimento (Italian Unification) in the mid 1860’s. Italian political and military figure Giuseppe Garibaldi introduced the country to La Scienza in cucina e l’Arte I Mangiar bene, a cookbook written in 1891 by Pellegrino Artusi that featured pasta. Tomato sauce was introduced to Italy in the 19th Century but was met with skepticism. The tomato, being a member of the nightshade family, was considered inedible in many regions; fortunately, those rumors were put to rest shortly thereafter. The last major event to influence pasta’s early history was the

Italian Diaspora, a mass migration of Italians from their country in the time between the Unification and World War I. These times of hardship led Italians to take even more pride in refining the art of cooking. Types of Pasta There are two major classifications: pasta fresca (fresh) and pasta secca (dried). From here, there are more than 400 unique types of pasta: sheets, strips, long strands, cylinders, unique shapes, flavors, and many other local varieties. There are more names for pasta than the mind can retain, yet all are made from the same basic ingredients — 100% durum wheat and water with a specific percentage of acidity and humidity under Italian law. Varying from the basics, light flavors and colors can be added to pasta with egg yolk, spinach, tomato paste, chocolate, and even squid ink. Each of these pastas creates its own unique dining experience when properly served. Another crucial aspect of the experience is pasta being married with an appropriate, complimentary sauce. The individual shape and texture given to pasta can be somewhat of a code in determining the proper sauce. A simple rule of thumb would be as follows: thick pasta = thick sauce, light pasta = light sauce. Pasta fresca, the starting point of all pastas, is created with higher humidity, and some types only exist in this category. Variations can often be regional. Northern Italy is known to use all-purpose flour and eggs, while southern Italy uses the standard semolina and water mixture. Reputed to have the best pasta fresca in Italy, the Emilia-Romagna region often serves fresh pasta with cream sauces. Another regional variation could be found in Piedmont where butter and black truffles are a common ingredient. Other ingredients vary, from potatoes to ricotta. Special tools are used when making dried pasta. First, the pasta is forced through holes in a die-plate and onto sheets for cutting. The next step is drying. Pasta secca is only considered real pasta if it is made in the proper Italian way, slow-drying it for upwards of fifty hours in a copper mold, and then in the open air. The rest of the world usually dries pasta in steel molds at extremely high temperatures for short periods of time, resulting in an inferior product. Italians take pride in their method and can be proud of a smoother tasting, quicker cooking pasta that can hold on to its sauce. Shapes of Pasta The following table maps out the various shapes and forms of pasta: Unique Shapes Name Description Translation Flattened bellshaped pasta Campanelle with a Little bells frilly edge on one end

Name

Capunti

Casarecce Cavatelli

Cencioni Conchiglie Conchiglioni

Corzetti Creste di Galli Croxetti

Fantolioni

Farfalle Farfallone Fiorentine Fiori Foglie d’ulivo Fusilli

Description Short convex ovals resembling an open empty pea pod Short lengths rolled into an S shape Short, solid lengths Petal shaped, slightly curved with rough convex side Seashell shaped Large, stuffable seashellshaped Flat figureeight stamped Short, curved and ruffled Flat coinshaped discs stamped with coats of arms Panda-shaped bow-ties commonly served with boiled olives Bow tie or butterfly shaped Larger bowties Grooved cut tubes Shaped like a flower Shaped like an olive leaf Three-edged spiral, usually in mixed colors. Many

Translation

From casereccio meaning homemade From the verb cavare meaning to hollow Little rags Shells Large shells

Cocks’ combs

Little crosses

Pre-packaged pandas

Butterflies Large butterfly Florentine Little flowers Olive leaf From fusile, archaic/dialect form of fucile, meaning rifle. As the inside

Name

Fusilli Bucati

Gemelli

Gigli

Gnocchi

Description vendors and brands sold as fusilli are twoedged A spring-shaped variety of the above A single Sshaped strand of pasta twisted in a loose spiral Cone or flower shaped Round in shape and often made with flour plus potatoes

Gramigna

Short, curled lengths of pasta

Lanterne

Curved ridges

Lumache

Snail-shaped

Lumaconi Maltagliati

Jumbo lumache Flat roughly cut triangles Designed by Philippe Starck in 1987 for French pasta-maker Panzani Designed by Giorgetto Guigiaro in 1983 – like a rolling ocean wave in crosssection with internal rugosities, but unsuccessful and no longer

Mandala

Marille

Translation barrel of a gun is “rifled” using a similar screw-shaped device Holed rifles

Twins

Lilies From the Italian gnocco, meaning “a knot in wood” Scutch-grass; more generically, “infesting weed” Lantern holders From lumaca, meaning snail Large snails Badly cut

Design based on compensating for overcooking From mare, meaning “sea”

Name Orecchiette Pipe Quadrefiore

Radiatore Ricciolini Ricciutelle Rotelle

Rotini

Spirali Spiralini Strangolapreti Torchio Trofie Tubular Pasta Name Bucatini Calamarata Calamaretti Cannelloni Cavatappi

Description produced Bowl or ear shaped pasta Larger version of macaroni Square with rippled edges Shaped like radiators Short wide pasta with a 90-degree twist Short spiraled pasta Wagon wheelshaped pasta 2-edged spiral, tightly wound. Some vendors and brands are 3-edged and sold as rotini A tube which spirals round More tightlycoiled fusilli Rolled across their width Torch-shaped Thin twisted pasta Description Hollow spaghetti Wide ring shaped pasta Smaller Calamarata Large stuffable tubes Corkscrew-shaped macaroni

Translation Little ears Smoking pipes Flower quadrants

Radiator From riccio, curly From riccio, curly Little wheels (from ruotawheel)

Spirals Little spirals Priest-chokers or prieststranglers Winepress

Translation Little holes Squid (also known as “calamari”) Big pipes or reeds Corkscrews; also known as Cellentani and Spirali

Name Cellentani Chifferi

Ditalini

Fideua Gomito Maccheroni

Elicoidali

Fagioloni Garganelli

Maccheroni

Maccheroncelli Maltagliati

Manicotti Mezzani Pasta Mezze Penne Mezze Bombardoni Mostaccioli

Description Corkscrew-shaped tube Short and wide macaroni Short tubes, like elbows but shorter and without a bend Short and thin tubes

Translation

Bent tubes

Elbow macaroni

Slightly ribbed tube pasta; the ribs are corked as opposed to those on rigatoni Short narrow tube Square egg noodle rolled into a tube As long as a little finger, usually striped Hollow pencilshaped pasta Short wide pasta with diagonally cut ends Large ridged tubes that are stuffed Short curved tube Short version of penne Short, wide tubes Sometimes mistakenly used as another name for Penne, Mostaccioli differ in

Small fingers

Helicoidal

Little beans

Roughly cut Sleeves, from the Italian word manica From Mezzo meaning halfsize Half-pens Half bombards Mustaches

Name

Paccheri Pasta al Ceppo

Penne

Penne Rigate Penne Lisce Penne Zita Pennette Pennoni

Description that they do not have ridges. Mostaccioli are also called Penne Lisce or “smooth penne” Large tube Shaped like a cinnamon stick Medium length tubes with ridges, cut diagonally at both ends

Translation

Literally “pens” because the tip is similar to that of a quill, or fountain pen

Penne with ridged sides Penne with smooth sides Wider version of penne Short thin version of penne Wider version of penne

Perciatelli

Thicker bucatini

Rigatoncini

Smaller version of rigatoni

Rigatoni

Large and slightly curved tube

Sagne

Long tube formed

From the verb Perciare meaning “Hollow inside” From riga, meaning line: rigatoni is pasta with lines (large). Rigato or rigate, when added to another pasta name means lined, or, with ridges added, as in “spaghetti rigati”

Name Incannulate Trenne Trennette

Tortiglioni

Tuffoli Ziti Zitoni Strand Pasta Name Spaghettoni Spaghetti Spaghettini

Description of twisted ribbon Penne shaped as a triangle Smaller version of trenne Narrower rigatoni

Translation

From the verb Torcere meaning “to twist.” Twisted, wringed

Ridged rigatoni Long, narrow hose-like tubes Wider version of Ziti Description Thick spaghetti Most common round-rod pasta

Thin spaghetti Between spaghetti and Fedelini vermicelli in size Vermicelloni Thick vermicelli Thicker than capellini, Vermicelli thinner than fedelini Thinner than vermicelli, Capellini thicker than angel hair Capellini Thinnest roundd’angelo rod pasta In order of thickest to thinnest. Various Strand Pasta Name Description Thin strands Barbina often coiled into nests Spaghetti Similar to alla spaghetti, Chitar except ra square rather than

Translation Thick little twine Spago means twine, spaghetto means little twine, spaghetti is plural Thin little twine Little faithful ones Thick little worms Little worms

Fine hair Angel hair

Translation Little beards Named after the device used to cut the pasta, which has a wooden frame strung with metal wires.

Name

Description round, and made of egg in addition to flour

Ciriole Fusilli Lunghi

Pici Ribbon Pasta Name Bavette Bavettine Fettuce Fettuccine Fettucelle Lagane Lasagne Lasagnette Lasagnotte Linguettine Linguine Mafalde Mafaldine Pappardelle Pillus Pizzoccheri Reginette Sagnarelli

Thicker version of chitarra Very long coiled rods (like a thin telephone cord) Very thick, long, hand rolled Description Narrower version of tagliatelle Narrower version of bavette Wider version of fettuccine Ribbon of pasta approximately 6.5 millimeters wide Narrower version of fettuccine Wide noodles Very wide noodles that often have fluted edges Narrower version of lasagne Longer version of lasagna Narrower version of linguine Flattened spaghetti Short rectangular ribbons Long ribbons with ruffled sides Thick flat ribbon Very thin ribbons Ribbon pasta made from buckwheat Wide ribbon with rippled edges Rectangular ribbons

Translation Sheets of pasta are pressed down onto the device, and then the wires are “strummed” so that the slivers of pasta fall through

Long rifles

Translation Little thread

Ribbons Little ribbons

Cooking pot

Little tongues

Little queens

Name

Sciatelli of Sciatelli Stringozzi Tagliatelle Taglierini Trenette Tripoline Micro Pasta Name Acini di Pepe Anelli Anellini Conchigliette Corallini Ditali Ditalini

Description with fluted edges Home-made long spaghetti with a twisted long spiral Similar to shoelaces Ribbon fairly thinner than fettucine Thinner version of Tagliatelle Thin ribbon ridged on one side Thick ribbon ridged on one side Description Bead-like pasta Small rings of pasta Smaller version of Anelli Small shell shaped pasta Small short tubes of pasta Small short tubes Smaller version of Ditali

Farfalline

Small bow tie shaped pasta

Fideos

Short thin pasta

Filini

Smaller version of Fideos

Fregula Funghini Ochi di Pernice Orzo

Pastina

Bead-like pasta from Sardinia Small mushroom shaped pasta Very small rings of pasta Rice shaped pasta, also “Risoni” Small spheres about the same size or smaller than Acini di Pepe

Translation

From stringhe, meaning shoestrings From “tagliare” – to cut

Translation Peppercorns Rings Little rings Little shells Little corals Thimbles Little thimbles Either bowties or little butterflies Thin threads; (from filo, meaning thread) Little mushrooms Partridge’s eyes Barley

Little pasta

Name Pearl Pasta Quadrettini Risi Seme di Melone Stelle Stelline Stortini Trachana Stuffed Pasta Name Agnolotti

Cannelloni

Casoncelli

Fagottini

Mezzelune Occhi di Lupo Panzerotti

Description Spheres slightly larger than Acini di Pepe Small flat squares of pasta Smaller version of Orzo Small seed shaped pasta Small star-shaped pasta Smaller version of Stelle Smaller version of elbow macaroni Granular, irregular shaped pasta of Greek origin Description Semi-circular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Oven cooked, stuffed rolls of pasta A semi-circular stuffed pasta, specifically associated with the style alla bergamasca, which is stuffed with a mixture of bread crumbs, egg, cheese, ground beef, salami, raisins, Amaretti biscuits, pear, and garlic A ‘purse’ or bundle of pasta, made from a round of dough gathered into a ballshaped bundle, often stuffed with ricotta and fresh pear Semi-circular pockets; about 2.5 in. diameter A large, penne shaped pasta that is stuffed Pasta made from eggs

Translation

Little squares Little rice Melon seeds Stars Little stars Little crooked ones

Translation Lambs’ ears

Big tubes

Little purses

Half-moons Eyes of the Wolf

Name Pelmeni Pierogi

Ravioli

Description cheese and flour Meat-filled dumplings, usually served in broth Dumplings filled with meat, vegetables, cheese or fruit Square. About 3x3cm. Stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof

Sacchettini Tortellini Tortelloni

Translation

Possibly from rapa, “turnip” Little sacks

Ring-shaped. Stuffed with a mixture of meat and cheese Larger version of Tortellini