In Italy, pasta is a staple food, practically every day. For the most demanding diners, it has been necessary to create numerous varieties, all with their different qualities and ways of preparation. In this way, a real world has been created around Italian pasta, and we are going to tell you about the most popular types.
But first … do you know how to distinguish them by the way they are made?
- To the egg: it is made with eggs and semolina, and has a very striking yellowish color
- Integral: The flour used for its preparation is completely integral
- Dry: it is what we find in supermarkets. A drying process is carried out to pack it and its durability is greater
- Fresh: It does not involve any drying process, and must be kept for a few days and at a temperature above 4º to be able to consume it in perfect condition. It is the one that we serve you in Venetiis Restaurant.
- Artisanal: like many other products on the market, artisan pasta is one that is prepared exclusively with the hands of one person, without the need for machines.
![](https://venetiisrestaurant.com/wp-content/uploads/2020/10/tagliatelle-cacio-e-pepe-675x420.jpg)
Types of pasta by its shape
We all know spaghetti, noodles, macaroni and ravioli, but there are many more modalities, let’s see how many you know of this small selection:
- Farfalle: In Spain it is known as “lacitos”. Its literal translation is “butterflies”, and it is so called because it reminds them of them.
- Penne: Cylindrical shaped pasta with a parallel oblique cut at the ends. It is perfect for juicy sauces, as they stay inside.
- Fusilli: They are known as “spirals”
- Tortellini: Ring-shaped pasta filled with meat, cheese or vegetables.
- Rigatoni: Tube shape and ribbed top.
- Paccheri: Pasta shaped like a tube, but much larger than the others. It is originally from Campania.
- Strangozzi: Long, thin strips of pasta served crushed
- Sedanini: A short, curved pasta tube that holds the sauce inside
- Ziti: Tube-shaped pasta, with the length of spaghetti but with a much larger diameter translation is “butterflies”, and it is so called because it
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Farfalle -
Fusilli -
Paccheri -
Penne -
Rigatoni -
Sedanini -
Strangozzi -
Tortellini -
Ziti