Jamie's Italian Pasta Infographic

PASTA Pasta is so comforting and versatile that it's become ER a constant staple in many of our diets, from childhood through to adulthood. The different pasta shapes and their names tell a unique story of its heritage so read on to find out more about what's in your cupboards... AGNOLOTTI ANNELLINI Stuffed pasta that's similar to ravioli but made with just one piece of pasta that's folded in half. Its name may originate Small rings of pasta that's mostly used in soups and broths. It's thought to have been inspired by the hooped earrings worn by some African women the Italian military met during the First World War. Piedmont Sicily from 'Angelot', the name of the cook thought to have invented the recipe. BIGOLI CAMPANELLE/GIGLI Pasta that's shaped to resemble a bell-like flower - its name Long, thick spaghetti-like pasta that's traditionally made with buckwheat flour and duck eggs. It's said that the noodle is 'as Veneto literally translates to 'bellflowers' or 'little bells'. With a hollow centre that's perfect for capturing it's usually served in a Puglia thick as the wooden needle for knitting stockings'. sauce, thick sauce or casseroles. CANNELLONI CAPPELLETTI Cylindrical pasta stuffed with a filling - usually The name of this pasta originates from the Italian word 'cappalletto' Modena spinach and ricotta or mince - baked and covered with sauce. which means 'little hat'. A relative of tortellini, but more elongated and with a different stuffing, it's Naples The word is Italian for "large reeds". Its popularity took off served as a first course at after Second World War. Christmas in north Italy. CARAMELLE CAVATELLI Small pasta shells that look like miniature hot dog buns, Stuffed pasta that's similar to cannelloni but shaped like a sweet. It's most commonly served on festive days or as part of a Sunday lunch. Parma also known as 'orecchie di prete' which means 'priest's ears'. It's usually served with locally grown vegetables, cheese or in soup. Puglia CORZETTI CUSCUSSÚ Large coins of pasta, decorated Unlike other pasta, cuscussú is made by sprinkling water on to with a wooden hand tool. It's Liguria traditionally embossed with a family coat of arms and this pattern also helps the pasta hold on to sauce. a bed of semolina which is Sicily stirred until tiny balls of flour are formed. It's usually served with meat or vegetable stew. FARFALLE FUSILLI IZZZZZZZ Otherwise known as bow-tie It's name means 'little Lombardy pasta, farfalle means spindles' in Italian. Shaped like a corkscrew, it's usually served in a vegetable sauce or 'butterflies' in Italian. It's made from a rectangular sheet Molise of pasta that's pinched in the with seafood. middle and trimmed at the ends with pinking scissors. GARGANELLI GNOCCHI (DUMPLINGS) 000000 Soft, doughy du mplings made with semolina, flour, egg and Egg-based pasta formed by rolling a flat square into a tube. It's thought to have been created by a cook for a representative of the pope when a cat ate the filling intended for cappeletti. Romagna potato. Its name may derive Middle East from the Italian word 'nocchio' which means 'knot in wood', or possibly 'gnocco' which means 'idiot'. LASAGNE PENNE Smooth or ridged cylindrical Flat rectangular sheets of pasta that, when layered with sauces and other ingredients, makes the pasta with ends cut at an angle. Its name derives from the Latin word 'penna' which means 'feather' or 'quill'. It's traditionally served with a Naples traditional Italian dish of the Campania same name. Derived from the Latin word for 'pot'. sauce or in a salad. RAVIOLI SPAGHETTI Spaghetti is the most popular pasta shape in the world and accounts for two thirds of all pasta consumption! Little square parcels made by pressing two thin layers of fresh pasta together with a filling in the middle - anything from ricotta and spinach or beef. Italy Sicily Its name comes from the word 'spago' which means 'twine'. Made from wheat and water, its long, thin and cylindrical. TAGLIATELLE TORTELLINI Long, flat ribbons of pasta Small shell-shaped pasta usually whose name comes from the stuffed with meat or cheese. The Emilia-Romagna Italian word 'tagliare' which Emilia-Romagna creator is said to have been means 'to cut'. It's rumoured to have been created by a talented court chef who was inspired by Lucrezia d'Este's hair. infatuated with Lucrezia Borgia, daughter of Pope Alexander VI, and made tortellini in the image of her naval. Jamie's Sources: http://www.geometryofpasta.co.uk/ http://www.realsimple.com/ http://www.barilla.com/ http://www.italianfoodexplained.wordpress.com/ http://www.wisegeek.com/ ITALIAN jamiesitalian.com