PASTA OF THE WEEK

WHAT IS FARFALLE? Also known as butterfly, bow-tie or strichetti pasta, this cut is made in different sizes but all of them have edges like the cogs in a watch. This pasta is in the family of cuts inspired by nature (conch shells being another example). According to The-Pasta-Project.com “today’s farfalle was invented by housewives […]

WHAT IS LINGUINE? The name translates as “little tongues” in Italian.  However unless you’re the lead singer of Kiss, a 10 inch (26 cm) long tongue isn’t “little” for most of us.  Compared to spaghetti, linguine has a flatter, more exotic look.  But not as much as its’ big brother, the wider and even flatter […]

WHAT IS LASAGNA? They are flat sheets of pasta that have a wavy edge (if sold in the States).  Elsewhere in the world it’s flat.  Invented in the 14th century the name comes from Latin where it was a cooking term for the pot originally used.  Today this cut is popular in baked dishes all […]

WHAT IS VERMICELLI? They are long, thin noodles of Italian pasta.  It is not vermicelli’s fault that its’ name is unfortunately similar to vermin. Adding insult to injury, Vermicelli’s name in Italian means “little worms.” In the States this pasta is thinner then spaghetti.   But the traditional cut in Italy is actually thicker and less […]

WHAT IS FUSILLI PASTA? From the word “fuso” or spindle, fusilli means “little spindles.” This corkscrew pasta is famous for its’ twisty shape. As the dough is extruded through the pasta die, it’s spun and the protruding strand is chopped off. But if you wait longer before chopping, you get the longer version. Its’ cousin […]

WHAT IS ORECCHIETTE? A staple of Puglia, this southern Italian cut’s name means “little ears.” Its’ easy to make. To create this shape you just roll out some dough and press your thumb onto the flour mixture like you’re getting fingerprinted (pretend you’re a forensic scientist processing a dangerous felon). Orecchiette is traditionally served back […]

WHAT IS FETTUCCINE? Long before some guy name Alfred smuggled as much dairy as humanly possible (butter, cheese and sometimes cream) into a creamy  Alfredo dish, fettuccine has been a hit. Meaning “little ribbons”, the name is misleading in that this pasta cut is wider than linguine (who in turn is wider then spaghetti). This […]

WHAT IS CALAMARATA? These thick rings of pasta resemble sliced calamari (squid) or a shorter version of paccheri pasta (though an easier cut to make well due to its’ shorter height). Its’ name means “baby squid”.  In keeping with this, calamarata rings are occasionally dyed black with squid ink.  The large diameter of the hole […]

WHAT IS ANGEL HAIR? Dating back to the Renaissance, this pasta is very thin so cooks extremely fast. Capelli d’Angelo is dried in “nests” or balls since they are so fragile. As with other cuts, the more fragile the pasta the lighter the sauce used.  And few are more ethereal then the hair of an Angel.  It […]

WHAT IS GARGANELLI? The name comes from garganel or the “chicken gullet” it resembles. This famous cut is made with egg pasta. To make it, you press a square piece of pasta dough onto a ridged surface and roll the corners. The result is an etched tube of pasta whose ends are cut at an […]

WHAT IS ORZO? Basically this cut looks like rice but is actually pasta.  From the Italian word for “barley”, orzo with its unique shape is a master of disguise. Versions of this pasta can be found in other cultures like the Greek kritharáki or Spanish piñones (which is also the nickname for pine nuts).  Another […]

WHAT IS TROFIE? Much like in New York City, calling Trofie a twisted bastard can be an insult or a compliment. The name comes from the verb “to rub” referring to how it is made. The hand gesture involved looks like a bad magic trick.  But the results is a nice pasta.  Legend has it […]

WHAT IS GEMELLI? Looking for sexy twins to perform at your next bachelor or bachelorette party? Get a salty pot of boiling water and watch gemelli dance! This pasta’s name comes from the Italian word meaning “twins”. While it might look like two separate strands of pasta, gemelli is a single strand twisted around itself. […]

WHAT ARE MEZZELUNE? These stuffed half-moon ravioli cousins are made from a buckwheat, semolina flour mix. A dumpling-type pasta, they can be boiled or fried and served with sugar and honey (if the stuffing is appropriate).   WHERE ARE MEZZELUNE MADE? Being a northern Italian staple, Mezzelune has snuck across the Tyrolian Alps to also […]

WHAT IS FREGOLA? From the Latin word for “crumble”, this Sardinian wonder has followed in the family footsteps of orzo for hundreds of years. Fregola is a pasta that looks like roasted cous cous. Traditionally it is hand rolled and then baked in ovens.  This gives the pasta kernels a range of brown and yellow […]

WHAT IS STELLINE? Stelline is a star-shaped pasta. It is often used in soups for children due to its cute shape. Stelline’s tiny size and hole in the middle give it a quick cook time. A larger version exists called Stelle or Stelloni. Myth has it that these pasta constellations are popular in Italian wedding […]

WHAT IS PENNE? Penne is from the Latin penna meaning feather or quill (aka “pen”). There are many versions of this very popular pasta.  But they break down into two groups – the smooth (“lisce”) or the grooved (“rigate”).  Variations like penne mezze for example is a rigate that has a larger diameter. Penne’s larger cousin […]

WHAT IS CAVATELLI? Cavatelli comes from the verb “cavare” or “to hollow out”. Traditional recipes using this cut focus on vegetables since meat was scarce back then in Puglia.  Over time this pasta, being easy to make, spread quickly throughout homes in Italy.    With its folded, mini bun shape, it is a popular substitute […]

WHAT IS CONCHIGLIE? The “shells” of pasta, the name comes from the Italian word “conchiglie” or seashell (big shocker there I know).   Traditionally they are made in 3 different sizes small (conchigliette), medium (conchiglie), and “holy cow that is huge”(conchiglioni).  Some producers take great pride in making these “conch” shells almost life size.  While cool, […]

WHAT IS LUMACHE? Another shell shaped pasta, lumache is actually named after a snail. Many Italian chefs looked outside their kitchen window for pasta inspiration, basing their forms on the plants, animals and apparently snails around them.  This cut has a cool shape with a pinched end which helps trap sauce in the main part […]