There any many different types of pasta, a staple dish of Italian cuisine. Some pasta varieties are uniquely regional and not widely known; some types may have different names in different languages, or sometimes in the same language. For example, the cut rotelle is also called ruote in Italy and "wagon wheels" in the United States. Manufacturers and cooks often invent new shapes of pasta; or may invent new names for old shapes for marketing reasons. Italian pasta names often end with the masculine plural suffixes -ini, -elli, -illi, -etti or the feminine plurals -ine, -elle etc., all conveying the sense of "little"; or with -oni, -one, meaning "large". Many other suffixes like -otti ("largish") and -acci ("rough", "badly made") may occur, too. In Italian, all pasta type names are plural. Penne (Italian pronunciation: [ˈpɛnne]) is a type of pasta with cylinder-shaped pieces. Penne was first made by Theodore Penne in 1619 in Italy. Soon it spread across Europe, Asia and Africa. A year later in 1620 Penne came aboard the boat 'The Mayflower' to America where soon everyone was eating Penne. Later on other forms of pasta came after the quick rise of Penne.http://www.howtocookgreatethiopian.com In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. There is also pennoni ("big quills"), which is a wider version of penne. The same or similar shape, usually slightly larger, is called mostaccioli (meaning "little mustache" in Italian; it can also be either smooth or ridged in texture). Additionally, ziti are long hollow rods which are also smooth in texture and have square-cut edges; "cut ziti" are ziti cut into shorter tubes. There is also zitoni, which is a wider version of ziti. Bigoli is an extruded pasta in the form of a long and thick tube. Traditionally they were made with buckwheat flour, but are more commonly made with whole wheat flour now. Traditionally, duck eggs are used for the pasta. It closely resembles bucatini. Bigoli is a term used in Treviso, whereas the term pici is used in Tuscany for a similar sized pasta without the hole in the center. In "La vecchia cucina eugubina" they say that this noodle is as thick as a wooden needle for knitting stockings. Bucatini, also known as perciatelli, http://www.howtocookgreatethiopian.com is a thick spaghetti-like pasta with a hole running through the centre. The name comes from Italian: buco, meaning "hole", while bucato means "pierced".Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25--30 cm (10--12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. http://www.howtocookgreatethiopian.com Below are a few Italian food words with English translations. Zafferano: saffron Zampone: sausage-stuffed pig's foot Zenzero: ginger Zeppole: a fried pastry Verdure: green vegetables Vitello: veal (calf)Vongole: clams Taralli: round sweet or savory biscuits Tonno: tuna Torrone: nougat-type candy Torta: tart Salso: salt Saltari: sauteed Salumi: collective name for salami and similar cured meats Salvia: sage Sambuca: a colorless liqueur made from anise San Giuseppe: Saint Joseph Sarde: sardines Scaloppine: thinly sliced meat Sedani: celery Ragu: meat sauce for pasta Rapini: another name for broccoli rabe Ribollita: Tuscan bread and vegetable soup Ricotta: a fresh, mild cheese Ripieni: stuffed Riso: rice Risotto: rice cooked and stirred with broth until creamy Rollatini: small stuffed meat rolls, sometimes in a sauce Romano: a hard Pecorino cheese Rosmarino: rosemary Rustico: country-style Pecorino: sheep's milk cheese Peperoncini: dried red chiles Pesto: a sauce from mashed ingredients, usually basil Piccante: spicy Pignoli: pine nuts Piselli: peas Pizelle: embossed wafer cookies Pizza Dolce: cake or sweet bread Polenta: a type of cornmeal Polipi: octopus Pollo: chicken Polpette: meatballs Pomodori: tomatoes Porchetta: whole roast pig cooked with herbs and garlic Porcini: meaty wild mushrooms Primavera: springtime Prosciutto: salt-cured, air-dried pork Provolone: a straw-white cheese, sometimes smoked Olio: oil Olio di oliva: olive oil Origano: oregano Orzo: small, seed-shaped pasta Ostriche: oysters Manzo: beef Marinara: a plain tomato sauce Marinare: to marinate Marsala: a rich brown fortified wine Mascarpone: creamy, soft, mild cheese Melanzane: eggplant Minestra: soup (usually thick) Minestrina: thin soup Minestrone: thick mixed vegetable soup Mortadella: a large cured and spiced pork sausage Mosto Cotto: grape juice cooked to form a thick dark syrup Mozzarella: a pure white soft cheese

• published: 09 Nov 2013
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