Pastini Pasta Primer
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Capellini - Also known as capelli d’angelo (angel’s hair). Legend says parmesan clings to it like gold clings to angel’s hair. Best with light sauces. |
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Ziti - A short cut, tubular noodle with a smooth surface, the traditional pasta for a Neapolitan wedding. Tubi (tubular pastas) go well with a variety of sauces. |
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Orecchiete - This whimsical pasta is shaped like "little ears" and catcs ingredients and sauce in its convenient, convex hollow. |
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Ravioli - Plump envelopes of fresh egg pasta filled with ricotta, asiago and parmesan. Its sauces range from simple to a rich, heady bolognese. |
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Gnocchi - Pasta made from potatoes and flour in the shape of little pillows, wonderful with tomato sauces of any kind. |
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Fusilli - Spirals also called fusilli corti or “short springs.” Their curvy shape is perfect for holding bits of vegetable or creamy sauce. |
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Linguini - A thin, flat noodle traditionally served with light sauces, seafood or pesto. The name means “little tongues.” |
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Rigatoni - Large, chewy tubes with ridges - rigate means ridged. A classic shape, their wide cavity is ideal for catching chunks of meat in hearty sauces. |
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Fettuccine - “Little ribbons,” an apt description. Thick, smooth sauces such as alfredo cling beautifully to this noodle. |
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Cavatappi - Long, hollow pasta corkscrews with rigate or "ridges" are native to southern Italy and very versatile. |
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Tortellini - Little rings of fresh egg pasta filled with cheese, originally from Bologna. Served with broth on New Year’s Eve or with creamy sauces. |
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Spaghetti - From the Italian spago or string...thus “little strings.” Italy’s most popular shape, it is associated with Naples and the sauces of the south. |



