It is a format of Ligurian origin, whose name comes from the Genoese dialect "strofissià" (rub), which indicates the movement necessary to give shape to this paste manually.
Spaghetti are the format of dried pasta for excellence, a symbol of Neapolitan table. Their name comes from the shape similar to a big string. The first mention of the spaghetti is in the "Vocalbolario Domestico" by Giacinto Carena (1846), where they are listed along with "pins and noodles"; a few years after appearing in the famous "Dictionary...
It is a type of spaghetti with greater thickness than the classic (in this case 2.3 mm). They're ideal for savory and tasty seasonings.
The origin is Neapolitan, but this format is widely loved in Rome, where over the years it has become an inseparable companion of amatriciana sauce. The bucatini match well to other tomato-based sauces, vegetables and cheese. Their distinctive feature is the perforated section.
The "fuss" formerly used by spinners give the name to this format. To prepare the pasta, in fact, you had to twist a piece of spaghetti around a knitting needle, an operation very similar to that made by the spinners. A typical recipe Gragnano is that of short fusilli with tomato and ricotta.
As often happens, the name comes from the shape. Strangely, in the North are often referred tortiglioni, a name that in Gragnano instead indicates a totally different format, similar to small propellers.
Wider than linguine, their name comes from the similarity with the strips used for the edges of the clothes. Fettucce are ideal for seasoning with meat, or for sauces with shellfish.
The section is that of ziti which in this case are cut obliquely.
From Puglia, this format takes its name from the typical form similar to the small ears.
The length is exactly half of a pacchero. The section is instead identical.
It is a creation of Pasta dei Campi. A "calamarata" ruled and with an oblique cut, reminiscent of the shape of the eyes of the Orientals.
It is great penne, which combine well with sauces based on vegetables. Being very great need water more abundant than normal for perfect cooking.
A long, round cut mentioned for the first time in Giacinto Carenas "Vocabolario Domestico" (1846)
Long cut pasta with a round, hollow cross section. Also called perciatelli, although of Neapolitan origin, theyre very popular in Lazio, as the preferred pasta for the local amatriciana, a tomato and bacon sauce.
Short, slightly curved cut (hence the name: spirals), also known as tortiglioni in northern Italy. A creative shape mouth-watering just to look at - perfect for vegetable, aromatic herb or meat based sauces.
A very short, grooved and straight cut shape, coming from Campania. Mezzi rigatoni lend themselves to both meat and vegetable based recipes, provided theyre fluid enough to penetrate the grooves in this type of pasta. How can you not want a steaming portion of this pasta at least as high as Mount Vesuvius?
A short, grooved cut, bigger than normal grooved penne, that goes excellently with vegetable based sauces but also with Neapolitan meat ragout or oven-baked dishes chillo prefume nun sé pó spiegà (that fragrance you cant explain).
A short, hollow, spiral cut that gets the saliva going at first sight. The name of this type of pasta, originally from Campania, comes from the spindles used by yarn spinners and hence, by analogy, from the antique tradition of twisting a spaghetto round a knitting needle (requiring skill and speed!). Sfiziùsi e sapuriti (fancy and tasty), it makes a meat...
A cut that originated in Puglia. As the name suggests, the shape resembles that of small ears.
A short, hollow cut, not grooved and differing from ziti because cut on the slant.
Special size cut: these spaghetti are twice the length of standard ones. Making them twice as enjoyable too.
Wider than linguine, their name comes from the similarity with the strips used for the edges of the clothes. The fettucce are ideal for sauces with meat or shellfish. . These are twice the length of "fettucce" classic.