More names of pasta ....What sauce should I use?

More names of pasta.....What sauce should I use???

MORE NAMES OF PASTA ... FROM M TO Z!!!

And more interesting guidelines...Don�t you know what sauce to use?? Follow these suggestions and try one by one all the recipes for each pasta shape.

Use light

tomato sauces, light oil based sauces such as olive oils and light cream or butter based sauces for strand Pasta such as angel hair, capellini, spaghetti or vermicelli.

Use meat sauces, thick tomato sauces and thick cream sauces for ribbon long pasta or wider dried pasta shapes such as fettuccine, lasagne, linguine, pappardelle or tagliatelle

Use light tomato sauces, butter based sauces, light oil based sauces, and light cream based sauces narrow or fresh long strands pastas

Use light sauces or vegetable combinations for salads made with pasta soup shapes such as acini di pepe, conchigliette, ditali, farfalline, orzo or tubetti.

Since pasta is not fattening at all, have fun learning the names of pasta, selecting the shape of your choice and giving wing to your creativity!

MORE NAMES OF PASTA AND RECIPES FOR ANY OF THEM WILL BE ADDED EVERY WEEK!!

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MACCHERONI

This is a thick tube pasta that is approximately 1 � inches long.

There is also a short version of this pasta, which is known as elbow macaroni

Cooking time for longer version, 9 to 12 minutes

MACCARONI

The most commonly known is elbow macaroni.

This is the most famous of the tube shapes with the outer surface smooth or ridged.

This is a highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes.

MANICOTTI

Large straight pasta tube diagonally cut, that is most often prepared stuffed with ricotta cheese and vegetables and then topped with sauce

ORECCHIETTE

Are dimpled circles formed into bowls or "little ears." The outer edge is thicker than the centre.

Short cut pasta suitable for salads or soups.

Cook for 9 to 12 minutes.

ORZO

More names of pasta for Orzo pasta type: Puntine,Semi d'orzo, Semi d'avena, Semi di riso, Occhi di giudeo, Armellette, Risetto, Avena, Cicorie

This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole.

Try this recipe: PRIMAVERA ORZO PASTA SALAD

PAGLIA E FIENO.

This combination of green and white fettuccine is known as paglia e fieno - ``straw and hay''.

Paglia e fieno is often served with a sauce of ham and peas.

PAPPARDELLE

Is a wide flat ribbon pasta that is approximately 5/8 to 1 inch in width, available with straight edges or rippled edges. Sold fresh or dry.

PENNE

Names of pasta: Mezze pennette lisce, Mezze penne, Mezzani, Pennettine, Pennuzze, Penne Regina, Mostaccioli

This type of pasta goes well with sauce, used in salads, baked in casseroles, or made into stir fry dishes.

Try this recipe: PENNE WITH ROCKETS

PIPE

This pasta is similar to lumache, but it is smaller in size. PIPETTE is a smaller version of pipe pasta.

Cook for 9 to 11 minutes.

RAVIOLI

This is a square, double layer of pasta that is stuffed with a filling between the layers to form a shape that resembles a pillow.

Can be found fresh, in different sizes and shapes, stuffed with vegetables, ricotta, cheese, meat and even fish based filling.

Other versions are RAVIOLETTI which is a smaller version of ravioli and RAVIOLONI which is a larger version.

RIGATONI

Rigatoni is simply a larger version of the tubular-shaped penne, but wider and with straight ends.

Perfect with any sauce, from cream or cheese to the chunkiest meat sauces.

The widest varieties are used in baked dishes rather than with sauces.

Try this recipe: TUSCAN WARM PASTA SALAD WITH ARTICHOKE

RISI

Risoni and pasta a riso are different names of pasta used for Risi type.

Small rice or grain shaped pasta. Risi is slightly smaller than orzo. The singular form is riso.

ROTINI

Also known as Rotelle, Rotelline, Rotine are other names of pasta in a "Spiral" or "Twisted" shape.

Its shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.

ROTELLE

Also known as Ruote, Ruotine

Pasta shaped like six spoke cartwheels or Wagon Wheels

This shape makes interesting salads, casseroles and stir-fry dishes.

Add to soups, or simply top with sauce and enjoy.

STELLINE

A smaller version of stelle pasta.

Cook for 5 to 7 minutes.

SPAGHETTI

Also called Vermicelli, Fide, Ristoranti, Vermicelloni, Filatelli, Vermicelloni giganti, Spaghettoni

America's favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes.

TAGLIATELLE

Also called Tagliarelli, Reginelle, Fresine, Nastri, Fettuccelle, Fettucce romane, Fiadi

Long thin, ribbon pasta that can be made with or without eggs and is available in straight strands or coiled in a nest.

This is the classic egg noodle, perfect with rich or creamy sauces.

TEMPESTINA

Also named Seme Santo, Pepe, Fregolina, Piselli, Pisellini, Grattini, Primaverine, Scintille

Tiny solid beads of pasta, suitable for vegetable or thin soups

TRENNE

Short lengths of triangular shaped pasta flattened on one side,that is hollow through the center.

TRENNETTE is a smaller variety of trenne

TORCHIO.

These pasta shapes resemble torches, the better to scoop up chunky sauces.

TORTELLI

Also known as anolini

This is a medium or large size, rectangular or square stuffed fresh pasta, filled with vegetables, ricotta, cheese or meat based filling

The size and shape of tortelli will vary in different regions. Other versions os this pasta shape are: TORTELLINI, TORTELLONI

ZITI

Also named Boccolotti, Zitoni, Zituane, Candele

It is a medium-sized, tubular pasta shape very similar to penne but slightly curved with a smooth surface.

Works perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.

MORE NAMES OF PASTA?? FOLLOW THE LINK FOR NAMES OF PASTA FROM A TO L WITH DESCRIPTION, COOKING TIME AND RECIPES!!!