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Pasta Shapes & Their Origin

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It is hard not to love pasta. The Italian delight can be cooked in thousands of styles and each with a distinct flavor. Pasta is a staple diet of traditional Italian cuisine and has been around since the 10th century. Italy is home to thousands of types of pasta, from tubes to quills to all those crazy shapes that originated from 20 regions of Italy. It is made with many ingredients; however, flour is the one which is consistent. There are varieties of pasta, but typically it is a noodle which comes in two forms viz. fresh (pasta fresco) and dried (pasta secca). Pasta is typically a noodle and Italy is the where this scrumptious dish originated. Cooking pasta at home can be tiring and messy. However, with a noodle making machine, you can have fresh and healthy pasta in minutes and that too with the shape you want! Since there are more shapes of pasta than your archetypal noodle, we will zero down on the favorite pasta shapes.

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If you consider yourself a ‘Pastafarian,’ then you must know the popular types of pasta shapes and where they originated

#1: Penne

Origin – Campania in Southern Italy

Penne is small cylindrical shaped pasta and is one of the most popular forms around the world. The tubular shape of this pasta makes it perfect for tomato or meat based sauce. It can also be ridged or plain, which depends on the sauce. Ridged penne absorb the most amount of sauce whereas the plain and smooth penne are best suited for light sauces or something with a dice of olive oil or pesto.

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#2: Linguine

Origin – Liguria and Genoa Regions of Italy

One of the most popular and readily available forms of pasta, Linguine is a ribbon-like, thin, elliptical pasta which is savored with seafood and a variety of red sauces such as marinara. However, it is cooked with other types of foods as well like tomatoes, basil, cheese, and chicken. Linguine can be easily made with a noodle making a machine like KENT Noodle and Pasta Maker in less than ten minutes! Now you can bring Italy right to your kitchen and munch on this scrumptious food.

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#3: Bucatini

Origin – Naples, Liguria, and Lazio Regions of Italy

Bucatini looks like spaghetti except it is hollow and has a hole running through it. The word ‘Buco’ translates to hole. It is typically served with cheese, eggs, sardines, pancetta and other savory items.

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#4: Tagliatelle

Origin – Marche and Emilia-Romagna Regions of Italy

Tagliatelle is a flat, long, ribbon-like shape of pasta which is typically cooked with meat in Italy. The Ragu Alla Bolognese sauce is often paired with this shape. There are more than hundred ways of cooking this pasta and you can get as creative as you want. It is one of the most complicated shapes to cook because of the required amount of consistency. However, with the noodle making machine by KENT, you can do it under ten minutes from scratch and never compromise on texture.

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#5: Bigoli

Origin – Veneto in Northern Italy

Bigoli is thick, tubular spaghetti-like pasta which is commonly made from whole-wheat flour, eggs, and butter. It is typically served with thick sauces like duck ragu in Italy. However, most people cook it with chicken and tomato sauce.

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#6: Cannelloni

Origin – Naples Region of Italy

Cylindrical and tube-like pasta, Cannelloni usually measures from three to four inches. It is stuffed with meat, vegetables or cheese fillings. A thin sauce is often eaten with this type of pasta.

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#7: Maccheroni

Origin – Northern and Central Regions of Italy

Yes, it is popularly known as ‘Macaroni’ and is one the most familiar shapes of pasta in the world. It is small, tubular shaped and slightly curved form of pasta. It is quite a versatile shape and is used in soups, or cooked with vegetable and cheese sauces.

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With over more than 1,000 types of shapes, pasta is a very versatile food item. It can be prepared in several styles and can make up for a light snack or a proper breakfast.

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