LOTSA PASTA AND ASIAN NOODLE FACTS
Shaped Pasta
Pasta Products
There are numerous pasta products available, consisting of dried and fresh pata. Some products are available both in a dried and
fresh form but there are many more dried products than fresh. The products range in size from tiny soup pasta to large sheets of lasagne noodles. Many of the varieties of pasta are available in flavors, such as spinach, tomato, beets, saffron and squid ink.
The flavors also add color to the pasta. Listed below are some of the many pasta products that are available. The cooking times shown below are only estimates due to the fact that the thickness, cooking methods and the brand of pasta can all affect the length of time it takes to cook the pasta to its proper doneness. Pasta should be cooked to its "al dente" state, which is tender but still having a slightly firm bite.
Shaped Pasta
Shaped pasta is available in many different sizes and specific shapes. Shaped pasta is generally found dried. The smaller sizes work well with a simple sauce but most shaped pastas can be paired with a chunkier sauce because they are sturdy enough to hold up with the other ingredients. They are also used in pasta salads and casseroles.
Shaped Pasta
Pasta
Description Estimated Cooking Time
Campanelle
Pasta in the shape of a small cone with a ruffled edge. Also known as gigli. Cook for 7 to 10 minutes.
Casarecci
Short lengths of pasta that have been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted. This pasta is in the shape of a "S" when viewed from the end. It is similar to strozzapreti and umbricelli only longer in length. Casarecci is approximately 2 inches long. Also known as cesariccia and casarecce.
Cook for 10 to 12 minutes.
Cavatelli
A small shell shaped pasta that has a rolled in edge. The name cavatelli is sometimes found associated with pasta that is similar to casarecci pasta. The pasta is similar in shape but slightly shorter in length than caserecci. Although the name cavetelli is sometimes associated to the casarecci shaped pasta, it is most often found as the small shell shaped pasta. Cook for 13 to 16 minutes.
Conchiglie (pasta shells)
Medium sized pasta shaped similar to a conch shell. It has a ridged surface and is available in several sizes. Cook for 10 to 12 minutes.
Conchiglioni (jumbo shells)
The largest of the conch shell shaped pastas. It is often prepared by stuffing the pasta after it is boiled and then baking it in the oven.
Cooking Time: Cook for 11 to 14 minutes.
Creste di galli (creste)
A short, curved tubular pasta with a ruffle along the length of the outside curve. Cook for 9 to 11 minutes.
Croxetti
A thin, disc shaped, Ligurian pasta that has been hand stamped with the family arms on one side and different designs, such as palm trees, sunsets, and sailboats on the other side. The disks are approximately 1 3/4 inches in width. Cook for 15 to 17 minutes.
Farfalle (bow ties, butterfly pasta)
Bow tie or butterfly shaped pasta, available in several sizes. Cook for 8 to 10 minutes.
Farfalle rotonde Bow tie shape pasta similar to farfalle except its ends are rounded. Cook for 8 to 10 minutes.
Farfallone
A larger version of farfalle pasta. Cook for 10 to 12 minutes.
Fiori
A pasta similar to rotelle and route except that its more flower shaped than round like a wheel. Cook for 8 to 10 minutes.
Fusilli (pasta twists)
A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Cook for 10 to 12 minutes.
Fusilli Bucati
A variety of fusilli that has a spring-like shape that has been formed from a strand that is hollow through the center, similar to bucatini. Cook for 11 to 14 minutes.
Fusilli (Low Carb)
A low carbohydrate pasta that is the same shape as regular fusilli pasta. It has about 25% of the carbohydrates contained in regular pasta. Cook for 7 to 10 minutes.
Gemelli
Pasta that consists of two short pasta strands that are twisted together into a spiral shape. Cook for 8 to 10 minutes.
Gigli (ballerine, riccioli)
A piece of pasta with a fluted edge that has been rolled into a cone shaped flower. Also known as campanelle. Cook for 7 to 10 minutes.
Gnocchetti
A small version of the dried variety of "gnocchi." Cook for 6 to 8 minutes.
Gnocchi
Dried gnocchi
The name given to a small potato dumpling that is made with potatoes, flour and egg, or semolina flour and egg. They can also be made with other ingredients added for flavor, such as spinach, ricotta, Parmesan, and yams. They are sold as a fresh and dried product. Fresh gnocchi is found in a variety of shapes, such as ovals, shells, cylinders and flattened disks. Dried gnocchi is generally shaped like a hollowed shell, similar to the shape of cavatelli pasta, but with a ridged surface. Fresh gnocchi generally contains potatoes and the dried gnocchi contains semolina flour and no potatoes. Fresh: Cook for 2 to 4 minutes, remove when the gnocchi rises to the surface.
Dried: Cook for 8 to 12 minutes.
Gramigna
A thin, short, curled strand of pasta with a small hole running through the center. Its shape resembles a half circle with one end curled in. Cook for 6 to 9 minutes.
Lumache
A hollowed out pasta, which is shaped similar to the shell of a snail, with one end open and the other end compressed, almost closing it completely. Cook for 11 to 13 minutes.
Lumaconi
A larger variety of lumache, which is generally prepared by stuffing the pasta after it is boiled, and then baking it in the oven.
Cooking Time: Cook for 11 to 14 minutes.
Malloreddus (gnocchetti sardi) A Sardinian-style pasta that is shaped similar to gnocchetti only narrower and it is generally flavored with saffron. Cook for 10 to 12 minutes.
Maltagliati
Flat, roughly cut pasta pieces cut from the scraps. Maltagliati is also the name given to a thick short pasta tube with diagonally cut ends. Cook for 5 to 7 minutes.
Medium egg noodle
Short lengths of medium wide (approximately ¼ inch) twisted egg noodles. Egg noodles are also available in wide and extra wide widths. Cook for 6 to 8 minutes.
Mista
A pasta product that consists of a group of different pasta shapes. The shapes can include small tubes of different sizes, short strands and miscellaneous shapes. Cook for 9 to 11 minutes.
Orecchiette
Thick disk shaped pasta that is formed into bowls or "little ears." The outer edge is thicker than the center. Cook for 9 to 12 minutes.
Pipe
A hollow curved pasta that resembles a snail shell. It has a wide opening at one end and at the other end the opening is flattened so that it is almost closed. This pasta is similar to lumache, but it is smaller in size. Cook for 9 to 11 minutes.
Pipette
A smaller version of pipe pasta. Pipette is approximately 5/8 inch long. Cook for 8 to 10 minutes.
Quadrefiore
A thick square shaped pasta that has several lines of rippled pasta running down its length. Cook for 15 to 18 minutes.
Radiatori
Short chunky pieces of pasta with ridges circling the pasta, which form a shape that resembles the grill of a radiator. Cook for 10 to 13 minutes.
Ricciolini
Wide, 2 inch long pasta noodles that have a slight twist to them. Cook for 8 to 11 minutes.
Rotelle (wagon wheels)
A wheel shaped pasta that is also known as ruote. Rotelle is also used as the name of a twisted spiral pasta, which is similar to rotini, only rotelle is larger in size. Cook for 9 to 12 minutes.
Rotelle (twists)
Twisted pasta that is similar to rotini, only larger in diameter. Cook for 10 to 12 minutes.
Rotini (spirals, twists)
Short pasta twisted into a spiral shape.
Cook for 10 to 13 minutes
Ruote (ruotine, wagon wheels)
Pasta shaped like six spoke cartwheels. Cook for 9 to 12 minutes.
Spiralini
Strands of pasta that are coiled into a shape resembling a spring. Similar to fusilli bucati, only spiralini is shorter and coiled closer together. Cook for 9 to 12 minutes.
Strozzapreti
Pieces of pasta that have been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted to resemble a twisted, rolled towel. This pasta is very similar to casarecci and umbricelli only shorter in length. Strozzapreti is approximately 1 1/4 inches in length. Cook for 10 to 12 minutes.
Torchio
A torch shaped pasta, which works well to scoop up the ingredients of a chunky sauce.
Cook for 10 to 12 minutes.
Troffiette A smaller variety of trofie. Cook for 9 to 12 minutes.
Trofie
Pieces of pasta that have been rolled on a flat surface until it forms a rounded length of pasta that has tapered ends. It is then twisted into its final shape. A thin stick can also be used to wrap the pasta length around to assist in forming the twisted shape. Cook for 11 to 13 minutes.
Umbricelli
Short lengths of pasta that have been rolled across its width, with each side rolled in the opposite direction. The rolled length is then slightly twisted. This pasta is in the shape of a "S" when viewed from the end. It is similar to strozzapreti and casarecci only different in length. Umbricelli is approximately 1 3/4 inches long. Umbricelli is also the name given to a pasta that is a long strand pasta that is slightly thicker than spaghetti. Cook for 10 to 12 minutes.
Wide egg noodle
Short lengths of wide (approximately 3/8 inch) twisted egg noodles. Egg noodles are also available in medium and extra wide widths. Cook for 6 to 8 minutes.
Tubular Pasta
Tubular pasta is any pasta that is hollow through the center, forming a tube. They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. They are found with smooth or ridged exteriors and their ends are cut straight or at angle. They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. Tubular pasta is also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked.
Tubular Pasta
Pasta
Description Estimated Cooking Time
Bocconcini
A medium sized tube pasta similar to elicoidali and tufoli. It has a 3/8 inch diameter and the ridges on the surface of bocconcini are slightly curved around the tube. It's length ranges from 1 3/8 to 1 1/2 inches. Cook for 9 to 10 minutes.
Bucatini
Thick spaghetti shaped pasta that is hollow in the center, similar to a thin straw.
Cooking Time: Cook for 9 to 13 minutes.
Calamarata (calamari)
Wide tubular pasta that is shaped like a large ring. Cook for 9 to 11 minutes.
Calamaretti
A smaller version of the calamarata tube pasta. Cook for 6 to 8 minutes.
Canneroni
A shorter version of cannelloni. This pasta is approximately ½ inch in diameter and ¾ inch in length. Cook for 6 to 8 minutes.
Cannelloni A wide (approximately 1 inch), straight pasta tube that is approximately 4 inches long. It is cut straight on both ends and has a smooth surface. Cook for 7 to 10 minutes.
Cannolicchi Short, straight tube pasta with a wide grooved surface. Cook for 11 to 13 minutes.
Cavatappi
A short, S-shaped pasta tube. Cook for 9 to 10 minutes.
Cellentani
A pasta tube that has been twisted to resembles the shape of a corkscrew. Cook for 10 to 12 minutes.
Chifferi
Short, chunky tube pasta in a semicircle shape.
Cook for 8 to 10 minutes.
Chifferini A smaller version of chifferi pasta. Cook for 7 to 9 minutes.
Elbow macaroni
The most common tube pasta shape. It is a narrow tube with a semicircular curved shape, which is approximately 1 inch in length. Cook for 8 to 10 minutes.
Elicoidali
A medium sized tube pasta similar to rigatoni. It is slightly narrower and the ridges on the surface of elicoidali are slightly curved around the tube, rather than straight as on rigatoni. Cook for 10 to 12 minutes.
Fagioloni A narrow width pasta tube. It is has a mostly straight shape and is approximately 1 inch in length. Cook for 9 to 12 minutes.
Garganelli
Fine ribbed squares of egg pasta that are rolled into tubular shape. Once rolled, they take on a shape similar to penne pasta but are actually more of a scroll shape. Cook for 8 to 10 minutes.
Gomiti Short and chunky, c-shaped tube pasta. Cook for 10 to 12 minutes.
Macaroni
Macaroni is used in reference to any narrow short tubular pasta. The tubes may be straight or curved in shape and vary slightly in width. The most commonly known is elbow macaroni. Cook for 8 to 12 minutes. Cooking time will vary according to size of the various types.
Maccheroni
A thick tube pasta that is approximately 1 ¾ inches long. There is also a short version of this pasta, which is known as macaroni. Maccheroni is also available with a ridged surface. Cook longer version for 9 to 12 minutes and cook the short version for 9 to 11 minutes.
Maccheroncelli Long tube pasta that is slightly slimmer than a pencil and has a small hollowed out center. Cook for 9 to 11 minutes.
Magliette A short, curved tube pasta. Cook for 8 to 11 minutes.
Maltagliati
A short, wide tube pasta with diagonally cut ends. This pasta has the same name as the shaped pasta that is roughly cut pasta scraps. Cook for 10 to 12 minutes.
Manicotti
Large tube pasta that may be found with a ridged or smooth surface and ends that are straight cut or diagonally cut.
Cooking Time: Cook for 7 to 10 minutes.
Mezzani A short, curved tube pasta. Cook for 8 to 11 minutes.
Mezze Penne
Short tube pasta with diagonally cut ends. This pasta is a short, stubby version of penne. Cook for 9 to 11 minutes.
Mezzi Bombardoni
A wide pasta tube that is ¾ to 1 inch in diameter and 2 ½ to 2 ¾ inch in length. The end of this pasta are cut diagonally. Cook for 7 to 9 minutes.
Mezzi Paccheri
A wide hollowed out tube of pasta that is a shorter version of paccheri. It is the same diameter as paccheri but is only approximately 1 ¼ inches in length. Cook for 7 to 10 minutes.
Mostaccioli
Tube pasta with diagonally cut ends, similar to penne but longer in length. Mostaccioli is approximately 2 inches long and is available with a smooth or ridged surface. Cook for 10 to 13 minutes.
Paccheri
Large tube pasta that contains a wide hollowed center that is approximately 1 inch in diameter. Paccheri ranges from 1 ½ to 1 ¾ inches in length.
Cooking Time: Cook for 7 to 10 minutes.
Pasta al ceppo
Tube pasta that is created by wrapping a strip of pasta dough around a thin stick. Its shape is similar to a cinnamon stick. Cook for 12 to 15 minutes.
Penne rigate
Thin tube pasta with sharp diagonally cut ends, which resemble the end of a quill pen. Penne pasta is approximately 1 ¼ to 1 ½ inches in length. The rigate in the pasta name indicates that the pasta has a ridged surface. Penne is also available with a smooth surface. Cook for 10 to 12 minutes.
Penne Zita A pasta that is similar to penne but has a slightly wider diameter. Penne zita is approximately 1 1/2 inches long. Cook for 10 to 12 minutes.
Pennette
A shorter and thinner version of penne rigate pasta. Penette is also available with a ridged surface. Cook for 9 to 11 minutes.
Pennine rigate
A thin version of penne, which is thinner than pennette. The rigate in the pasta name indicates that the pasta has a ridged surface. Pennine is also available with a smooth surface. Cook for 8 to 11 minutes.
Pennoni
A larger version of penne that is wider in diameter than penne but approximately the same length. Pennoni is available in a smooth or ridged surface. Cook for 9 to 12 minutes.
Perciatelli
Long, tube pasta with a hollowed out center. Perciatelli is approximately double the thickness of spaghetti.
Cooking Time: Cook for 10 to 12 minutes.
Reginelle
Pasta tubes that are similar to penne pasta, only reginelle is slightly longer and smaller in diameter. Reginelle is also sometimes found as the name used for a wide, flat, wavy edge ribbon pasta named reginette. Cook for 10 to 12 minutes
Rigatoncini
A slightly curved tubular pasta that is larger than penne rigate but smaller than rigatoni. It has a ridged surface and straight cut ends. Cook for 10 to 12 minutes.
Rigatoni
A large, slightly curved tube pasta that is approximately 1 ½ inches in length. It has a ridged outer surface and straight cut ends. Cook for 10 to 13 minutes.
Sagne Incannulate
A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube. The tubes are approximately 13 inches long after they are twisted to form the tube.
Cooking Time: Cook for 10 to 12 minutes.
Spaccatelle Short curved tube pasta shaped similar to a half circle. Cook for 8 to 10 minutes.
Trenne
Short lengths of triangular shaped pasta that is hollow through the center. Trenne pasta is 2 ¼ to 2 ½ inches in length. Cook for 10 to 12 minutes.
Trennette
A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length. Do not confuse trennette with trenette, which is a different type of pasta. Trenette is a ribbon pasta. Cook for 9 to 12 minutes.
Tortiglioni Tube pasta similar to rigatoni. Tortiglioni is narrower in width than rigatoni and its surface ridges spiral around the tube, rather than run parallel to the length as they do on rigatoni.
Cook for 10 to 12 minutes.
Tufoli
A 3/8 inch diameter, slightly curved, tube pasta that is approximately 2 inches long with straight cut ends. Cook for 7 to 10 minutes.
Ziti - Cut
Tube pasta with a hollowed out center, which is approximately ¼ inch in diameter. It is available cut in short lengths of 2 to 3 inches and is also available in long lengths of approximately 10 inches. The shorter lengths are sometimes found with a slight curve to them. Cook for 9 to 12 minutes, depending on size.
Ziti - Long
Tube pasta with a hollowed out center, which is approximately ¼ inch in diameter. It is available in long lengths of approximately 10 inches and is also available cut to shorter lengths of 2 to 3 inches.
Cooking Time: Cook for 9 to 12 minutes, depending on size.
Ziti rigati Zita pasta with a ridged outer surface. Cook for 9 to 12 minutes, depending on size.
Zitoni
A slightly wider version of ziti pasta. Cook for 9 to 12 minutes.
Strand Pasta Noodles
Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
Strand Pasta Noodles
Pasta
Description Estimated Cooking Time
Angel Hair (capelli d' angelo)
Extremely thin, long strands of pasta, which are available in both strands and nests. Also known as Capelli d'angelo.
Cooking Time: Cook for 2 to 4 minutes.
Barbina
A long strand pasta that is very similar to capellini. It is generally available in coiled nests.
Cook for 2 to 4 minutes.
Bigoli
Long strand pasta, which is made with whole-wheat and has a thickness similar to spaghetti. It has a rough surface, which helps it hold sauces better and absorb its flavor. Cook for 9 to 12 minutes.
Capelli d'angelo (Angel Hair) Extremely thin, long strands of pasta, which are available in both strands and nests. Also known as Angel hair. Cook for 2 to 4 minutes.
Capellini
Long strands of pasta that are very similar to Angel hair pasta, only slightly thinner. Available in both strands and nests.
Cooking Time: Cook for 2 to 4 minutes.
Chitarra (spaghetti alla chitarra)
Long pasta strands, which resemble spaghetti, except they are square instead of round.
Cooking Time: Cook for 10 to 13 minutes.
Ciriole
A thick strand of pasta that is stretched until it its approximately double the thickness of spaghetti. It has a squared shape rather than round like spaghetti.
Cooking Time: Cook for 7 to 10 minutes.
Fedelini (fidelini)
Very thin strands of long pasta, which are slightly thicker than vermicelli.
Cooking Time: Cook for 5 to 7 minutes.
Fusilli lunghi
Long, twisted, corkscrew or spring-like shaped pasta strands that are hollowed through the center of the strands.
Cooking Time: Cook for 10 to 12 minutes.
Spaghetti
Long thin round strand pastas.
Cooking Time: Cook for 9 to 12 minutes.
Spaghetti (Low Carb)
A low carbohydrate pasta that is the same thickness and size as regular spaghetti. It has about 25% of the carbohydrates contained in regular pasta.
Cooking Time: Cook for 6 to 9 minutes.
Spaghettini
A thinner version of spaghetti.
Cooking Time: Cook for 7 to 10 minutes.
Spaghettoni
A thicker version of spaghetti.
Cooking Time: Cook for 10 to 13 minutes.
Thin Spaghetti
A pasta strand very similar to vermicelli. Both thin spaghetti and vermicelli are slightly thinner than spaghettini.
Cooking Time: Cook for 5 to 6 minutes.
Vermicelli
Very thin, round pasta strands, which are similar to spaghettini. They are slightly thinner than spaghettini.
Cooking Time: Cook for 5 to 6 minutes
.
Vermicelloni A thicker version of vermicelli. Cook for 9 to 12 minutes.
Ribbon Pasta Noodles
Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges and many varieties are available fresh and dried. The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce.
Ribbon Pasta Noodles
Pasta
Description Estimated Cooking Time
Bavette A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower. Cook for 6 to 9 minutes.
Bavettine (mezze linguine)
A narrower version of bavette.
Cook for 5 to 8 minutes.
Fettuce
A long, flat, wide pasta noodle, which is approximately 3/8 inch wide. It is generally an egg noodle. Cook for 8 to 10 minutes.
Fettuccine
A thinner version of fettuce. Fettuccine is approximately ¼ inch wide. They are sold in loosely coiled nests and in flat strands approximately 10 inches long.
Cooking Time: Cook for 7 to 10 minutes.
Fettucelle
The thinnest version of fettuce. It is approximately 1/8 inch wide and is most often sold as straight sticks.
Cooking Time: Cook for 6 to 8 minutes
.
Kluski
A narrow egg noodle that varies in length anywhere from 1 inch to 4 inches. It is a dried pasta that closely resembles homemade noodles. It is thicker than other commercially dried pastas. Cook for 9 to 12 minutes.
Lasagne
A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches. Lasagne is also available in sheets that are generally 3 ½ x 5 inches or 4 x 6 inches. The ribbons or sheets are layered in a casserole between other ingredients to make a dish called lasagne.
"No-boil" lasagne noodles
Lasagne is available in several different styles. Some varieties of the noodles have straight edges and some have wavy edges on one or both sides. Some lasagne sheets have waves throughout the entire sheet running parallel to its length. There is also a variety of lasagne noodles available that do not require precooking.
Cooking Time: Cook for 11 to 13 minutes. Do not precook "no-boil" variety.
Lasagnette A narrower version of the long lasagne noodle. It is found with wavy edges on both sides, on one side, or having straight cut edges on both sides. It can be used in a baked casserole dish or it can also be just boiled and served with a sauce. It is very similar to mafaldine and riccia. Cook for 10 to 12 minutes.
Lasagnotte
A ribbon pasta that is basically the same as lasagnette, only longer in length. It is used in the same manner as lasagnette.
Cooking Time: Cook for 11 to 13 minutes.
Linguettine
A narrower version of linguine. It is also found named linguette fini.
Cooking Time: Cook for 5 to 8 minutes.
Linguine
Spaghetti-like pasta that has been flattened into oval-shaped or flattened ribbon pasta. Linguine is approximately 1/8 inch wide. In Italian, linguine means little tongues.
Cooking Time: Cook for 6 to 9 minutes.
Mafalde
Mafalde - A flat wide ribbon pasta that is approximately ½ to ¾ inch in width and has rippled edges on both sides. This pasta is found both in short lengths of about 1 ¼ inches and long lengths of 10 inches or more. Cook for 9 to 12 minutes.
Mafaldine
A flat ribbon pasta that is a slightly narrower version of the long variety of mafalde. It is approximately ½ inch in width and like mafalde it can have a rippled edge on one or both sides. It is sometimes referred to as riccia and is very similar to lasagnette.
Cooking Time: Cook for 9 to 12 minutes.
Pappardelle
A wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges. Sometimes spelled papparedelle. Cook for 7 to 10 minutes.
Pillus Very thin ribbons of pasta. Cook for 5 to 8 minutes.
Pizzoccheri
Thick, flat noodles made from buckwheat. They are generally a long noodle sold in nests but are also found cut in short lengths. Cook for 10 to 14 minutes.
Reginette Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette. This wide flat pasta is also found named reginelle. Cook for 7 to 10 minutes.
Riccia
A flat ribbon pasta that is very similar to lasagnette. It is approximately ½ inch in width and can have a rippled edge on one or both sides. It is sometimes referred to as mafaldine.
Cooking Time: Cook for 9 to 12 minutes.
Sagnarelli
A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides. Cook for 9 to 12 minutes.
Stringozzi Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings. The thickness of this pasta provides for a chewier texture. Cook for 11 to 14 minutes.
Tagliatelle
Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.
Cooking Time: Cook for 7 to 10 minutes.
Taglierini (tagliolini, tonnarelli)
A narrower version of tagliatelle. It is approximately 1/8 inch wide.
Cooking Time: Cook for 6 to 9 minutes.
Trenette (trinette)
A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side. Trenette is also used to refer to a ribbon pasta that is thicker than linguine and tagliatelle, but it is narrower in width, approximately 1/8 inch wide.
Cooking Time: Cook for 6 to 9 minutes.
Tripoline
A wide, flat ribbon pasta that has one rippled edge and one straight edge. They are available in straight strands or coiled in a nest.
Cook for 7 to 11 minutes.
Soup Pasta
Soup pasta consists of pasta shapes that range in size from small to very tiny. The larger of the soup pastas are used in thicker based soups and the tiny and smaller pasta shapes are used in light or broth based soups. Some of the soup pastas are also used in some pasta salads.
Soup Pasta
Pasta
Description Estimated Cooking Time
Acini di pepe (peperini)
Very tiny beads of pasta. Cook for 4 to 6 minutes.
Alphabets (alfabeto)
Tiny alphabet shaped pasta. Cook for 5 to 9 minutes.
Anelli (anelletti)
Small rings of pasta. Cook for 7 to 10 minutes.
Anellini
Tiny rings of pasta. Anellini is a smaller version of Anelli. Cook for 6 to 8 minutes.
Conchigliette (baby shells)
A tiny version of conchiglie pasta, which is pasta shaped similar to a conch shell. Cook for 7 to 9 minutes.
Corallini
Tiny, short pasta tubes. Cook for 5 to 7 minutes.
Couscous
A rolled wheat, grain shaped pasta that is the tiniest of all pastas. Couscous is not generally used in soups but is used in salads or as the base to a savory dish. Originally, it required cooking for hours in a steamer. It is now available as a precooked instant product. To cook, add couscous to a premeasured quantity of boiling water (or other liquids suggested by a specific recipe), cover, remove from heat, and let stand for 5 to 7 minutes.
Ditali
Small, short-cut pasta tubes that are approximately 3/8" long. Cook for 9 to 11 minutes.
Ditalini
A smaller version of the ditali tube pasta. Cook for 8 to 10 minutes.
Ditalini rigati
Ditalini pasta with a ridged outer surface. Cook for 8 to 10 minutes.
Farfalline
A small version of the bow-tie or butterfly shaped pasta, farfalle. Cook for 6 to 8 minutes.
Fideos
Short thin strands of pasta which have a slight curve to them. Cook for 5 to 7 minutes.
Filini Very thin, short-cut strands of pasta. Similar to fideos, only smaller. Cook for 4 to 6 minutes.
Funghini Tiny mushroom shaped pasta. Cook for 7 to 10 minutes.
Grattoni
Tiny diamond shaped egg pasta. Cook for 5 to 8 minutes.
Occhi di pernice Tiny rings of pasta. Cook for 3 to 5 minutes.
Orzo (rosa marina)
Small pasta shapes resembling rice or grain. Cook for 7 to 10 minutes.
Pastine
Includes any of the tiny pasta shapes that are available. The pastine pasta shapes are generally used in broth based or light soups and are sometimes referred to as soup pasta. Cooking time varies from just a few minutes up to 13 or 14 minutes.
Pearl Pasta
Small, solid beads of pasta. Pearl pasta is slightly larger than acini di pepe pasta. Also referred to as piombi pasta. Cook for 11 to 13 minutes.
Quadrettini (quadrucci) Small, flat, square or triangle shaped pasta. Cook for 6 to 8 minutes.
Risi (risoni, pasta a riso) Small rice or grain shaped pasta. Risi is slightly smaller than orzo. Cook for 4 to 6 minutes.
Seme di melone
Small pasta shaped similar to flat melon seeds. Cook for 9 to 12 minutes.
Stelle (stellette)
Small star shaped pasta that contains a hole through the center of the star.
Cook for 6 to 9 minutes.
Stelline
A smaller version of stelle pasta. Cook for 5 to 7 minutes.
Stortini Short, curved tube pasta, which is basically a smaller version of elbow macaroni. Cook for 7 to 9 minutes.
Tempestina Tiny solid beads of pasta. Cook for 8 to 10 minutes.
Tripolini (little bows)
Generally used to describe tiny bow tie shaped pasta, but it is sometimes used to describe a wide strand of pasta that has a wavy edge on one side. Cook bow tie shaped pasta for 6 to 8 minutes.
Tubetti
Small tubular pasta, which are similar to ditalini pasta only slightly longer in length. Cook for 7 to 10 minutes.
Tubettini Tiny pasta tubes that are a smaller version of tubetti. Cook for 6 to 9 minutes.
Stuffed Pasta
Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed. Some sheets are folded over the filling and then twisted to form special shapes. Stuffed pastas are formed from sheets of different shapes, such as squares, rectangles, and triangles. They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. Stuffed pastas are first cooked and then generally served with a light sauce. They can also be served in a broth, added to a baked dish, or added to a salad after they have been cooked. Stuffed pasta is generally fresh but can also be found frozen and some types can be found dried. The cooking times below are for fresh stuffed pasta. If the stuffed pasta is frozen or dried, it will take approximately 2 to 4 additional minutes to cook. Cooking times will vary depending on the thickness and size of the pasta sheet. When cooking fresh pasta, it should be watched carefully and checked for doneness once the pasta floats to the top. Check often to prevent pasta from becoming mushy.
Stuffed Pasta
Pasta
Description Estimated Cooking Time
Agnolotti pasta is then folded over and sealed on the open edge to form a half circle or rectangle shape. Cook for 4 to 7 minutes.
Cappelletti (alpine hats)
Two inch squares of pasta that are folded in half to form a triangle after the filling is added and then twisted to form the shape of a little hat. Cook for 3 to 7 minutes.
Manti
A Turkish pasta that is made by adding a small ball of ground meat filling to a small pasta square and then drawing up all four corners together to form a ball shaped stuffed pasta. Cook for 5 to 15 minutes. Time will vary depending on thickness and size of the pasta.
Pansotti A stuffed pasta made by placing filling on a 2 inch square of pasta and then folding the square of pasta in half from one corner to the opposite corner, forming a triangle shape. The edges of the pasta may be straight or pinked. Cook for 4 to 9 minutes.
Ravioli
A square, double layer of pasta that is stuffed with a filling between the layers to form a shape that resembles a pillow. Cook for 4 to 9 minutes.
Ravioloni
A larger version of ravioli. Cook for 5 to 9 minutes
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Ravioletti
A smaller version of ravioli. Cook for 4 to 8 minutes.
Tortelli (anolini) A stuffed pasta made by placing filling on a 2 inch circle of pasta and then folding the pasta in half to form a half circle. Cook for 4 to 9 minutes.
Tortellini
Circles of pasta that are folded in half to form a half circle after the filling is added and then twisted to form the shape of a little hat. Cook for 4 to 9 minutes.
Tortelloni A larger version of Tortellini.
Cook for 7 to 10 minutes.
Asian Noodles
Asian noodles consist of strands that vary in shape, width, and length. Many Asian noodles are very long in length, symbolizing longevity. They can be thin straight sticks, flat strands, round strands, and wavy strands. The noodles are made from various flours, such as wheat flour, rice flour, potato flour, soybean flour, and mung bean flour. Some Asian noodles are made with eggs but many do not contain any eggs. Many are available fresh and dried but some are only found in Asian markets. Asian noodles are a variety of colors, such as translucent white, opaque white, cream, yellow, tan and brown. The ingredients used, in the dough affects the color of the noodle. Asian noodles are eaten hot and cold, and are used in soups, salads, stir-fries, and other Asian dishes. Most Asian noodles are rinsed with cold water and drained after cooking to remove the starch.
Asian Noodles
Pasta
Description Estimated Cooking Time
Arrowroot vermicelli Thin white, semi-transparent noodles that are made from arrowroot starch. They are similar to cellophane noodles in appearance. Cook for 2 to 4 minutes, until tender.
Canton noodles
Long egg noodles that have been precooked and dried before packaged. They are found as flat or round noodles and because they are precooked they require only a short cooking time. Cook for 3 to 4 minutes.
Cellophane noodles (mung bean thread noodles)
Cellophane noodles are thin translucent noodles made from mung bean starch. Also known as bean thread noodles and glass noodles. The dried noodles have a slippery texture when cooked. The noodles should be soaked before cooking. Cellophane noodles can also be deep-fried. They are sold in bundles.
To prepare: Soak by placing the noodles in a heatproof bowl and pouring hot or boiling water over them. Let them soak for 5 to 15 minutes, just until tender. If adding to a soup, it is not necessary to soak the noodles before adding them. Do not soak if you are deep-frying the noodles.
Cooking Time: Cook the noodles by adding to boiling water and cooking for 1 to 3 minutes.
Chinese egg noodles (dan mien)
Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths. Chinese egg noodles are golden yellow in color and generally found wrapped tightly in a bundle or nest. They should be cooked similar to Italian egg noodles.
Cooking Time: Dried noodles - Cook in boiling water for 3 to 6 minutes, depending on size. If adding to a soup, slightly undercook the noodles. Fresh noodles - Cook for 1 to 3 minutes. If adding to a soup, fresh noodles can be added without precooking.
Chinese wheat noodles
Long round or flat noodles made with wheat, water and salt. They are found in various thicknesses and are generally white or light yellow-beige in color.
Cooking Time: Dried Noodles - Cook in boiling water for 4 to 7 minutes, depending on size. Fresh Noodles - Cook for 2 to 4 minutes.
Chuka Soba
Long and wavy, dried Japanese noodles made from wheat flour. They have a mild flavor and are fine textured. They are packaged in brick form similar to ramen noodles. Chuka soba noodles are much lower in fat than ramen noodles because they are not fried in oil as ramen noodles are before they are dried. They are often used as a substitute for ramen noodles. Cook in boiling water for 2 to 3 minutes.
E-fu noodles (yee-fu noodles)
Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.
Cooking Time: Cook in boiling water for 1 to 3 minutes to soften.
Fried chow mein noodles
Short lengths of deep-fried egg noodles that have been cooked until they are brown and crunchy. Added to salads and other dishes to provide a crunchy texture.
Additional cooking is not required.
Gook soo (gougsou)
A thin, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods. Also found spelled as Kuk Soo.
Cooking Time: Cook in boiling water for 3 to 5 minutes until al dente. Do not overcook.
Harusame
A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches. Harusame noodles are round or flat thin rods that are generally 5 to 7 inches in length. They are also found as long, thin delicate noodles gathered in tight bundles.
To prepare: The noodles should be soaked before cooking. Soak in hot water for 5 to 15 minutes, just until tender. If adding to a soup, it is not necessary to soak the noodles before adding them. Do not soak if you are deep-frying the noodles.
Cooking Time: Finish cooking by adding to boiling water and cooking for 1 to 3 minutes. Harusame can also be deep-fried, which would not require soaking the noodles beforehand.
Hiyamugi
Thin, fragile, white Japanese noodles made from wheat flour. They are sold in straight strands that are dried and bundled. Occasionally the bundles will contain a couple brown or light pink strands. Hiyamugi is generally served cold with dipping sauces.
Cooking Time: Cook for 4 to 6 minutes, just until tender.
Hokkien
Thick, meaty fresh egg noodles that are popular for stir frying because their size allows them to pick up more sauce and provide more flavor. They are long strands of thick spaghetti-like noodles. Sold fresh or in vacuum sealed packages.
To prepare: Place noodles in a heatproof bowl and pour boiling water over the noodles. Let them stand for 1 to 2 minutes and drain.
Further cooking is accomplished when the noodles are added to a stir-fry dish or to a soup.
Korean sweet potato vermicelli (dang myun)
A Korean noodle made from sweet potato starch. It is a thin long, translucent noodle with a chewy texture. They are similar to cellophane noodles, except they are slightly thicker and tougher.
To prepare: Place the noodles in a heatproof bowl, pour boiling water over the noodles, and let them stand for 10 to 15 minutes, until noodles have soften.
Cooking Time: When the noodles are added to a stir-fry or to soup, further cooking is accomplished during the cooking of the dish.
When adding to a dish in which the noodles will not receive additional cooking time, add the noodles to boiling water and cook for 3 to 5 minutes before adding to the dish.
Korean buckwheat noodles (naeng myun)
Korean noodles made from buckwheat flour and potato starch. They are brownish in color with a translucent appearance. The noodles are most often eaten cold but at times they are added to soup.
Cooking Time: Cook in boiling water for 2 to 4 minutes if noodles are dried, if fresh or frozen, cook just long enough to soften.
Miswa (misua)
Long Philippine wheat noodles, which are very fine and delicate. They are slightly off-white in color.
Cooking Time: The noodles can be boiled for 1 to 3 minutes or they can be added directly to soup without precooking. Miswa noodles can also be quickly deep-fried in oil.
Ramen
A long thin noodle made with wheat flour. Some ramen noodles also contain eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into a brick shape. It is sold fresh, dried, frozen and in instant form, which generally includes a flavor packet. Instant ramen noodles have been deep-fried before they are dried to assist in removing some of the moisture. There is also a low-fat variety that is made by using a blow-drying method to remove the moisture, rather than deep-frying.
Cooking Time: Fresh: Cook in boiling water for 2 to 3 minutes. Dried: Cook in boiling water for 4 to 6 minutes. Instant: Follow package directions.
Rice Macaroni
White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour. Cook for 9 to 12 minutes.
Rice noodles
Rice Paper
Rice Sticks
Rice Vermicelli
White translucent noodles made from rice flour, which are available in various widths and thicknesses. The different varieties of rice noodles include rice paper, rice sticks, and rice vermicelli. Several cooking methods are used in cooking rice noodles - see individual varieties.
To prepare: Soak noodles in hot water for 15 to 20 minutes until they have softened.
When boiling, cooking time will vary according to the variety of rice noodles being cooked. Thin noodles such as vermicelli should be cooked for 3 to 5 minutes and the thicker noodles should be cooked for 7 to 9 minutes.
Rice paper
Circle or triangle shaped sheets made from rice flour and water. They are generally found dried and require soaking before using so they soften enough to allow them to be rolled up. The papers are used to wrap ingredients similar to a spring roll wrapper.
Cooking Time: Deep-fry until golden brown.
Rice Sticks
A variety of dried rice noodles similar to rice vermicelli, only they are thicker and wider. They are white and translucent in color and are available in a variety of shapes and sizes, ranging from thin to a width of more than ¼ inch.
To prepare: Soak in hot water anywhere from 5 to 30 minutes, depending on the size of the rice sticks and cooking method to be used.
To stir-fry: Soak for 15 to 25 minutes and add directly to the stir-fry.
Adding to soup: Soak for 5 to 10 minutes to soften and then add to the soup (or salted water). Rice sticks can also be added directly to the soup without soaking first but will require a little more cooking time.
Cooking Time: To stir-fry: Cook for 1 to 2 minutes. Soup: Boil for 2 to 3 minutes.
Rice vermicelli (mi-fun)
Long, thin, brittle noodles made from rice flour. They are white and translucent in color. Rice vermicelli is similar to cellophane noodles, except that it is made from rice flour rather than mung bean starch.
To prepare: Place noodles in a heatproof bowl and pour boiling water over them. Let the noodles stand for 5 to 7 minutes, or place the noodles in cold water and allow them soak for 25 to 30 minutes. Rinse, drain, and then add to boiling water.
Cooking Time: Cook for 1 to 2 minutes. If adding to soup, only cook for 1 minute. Rice vermicelli can also be deep-fried. When deep-frying, add noodles to oil without presoaking
.
Saimin
A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried. Saimin is available fresh or dried. Dried saimin is very brittle and must be handled carefully. Cook for 1 to 3 minutes.
Shanghai noodles
An 1/8 inch thick egg noodle made with semolina flour. It is generally found fresh but is also available in thin dried rods.
Cooking Time: Fresh: Cook for 3 to 5 minutes. Dried: Cook for 5 to 7 minutes.
Shirataki
Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam). Their texture is slightly rubbery and they do not have any flavor. The noodles will pick up the flavor of the broth or other ingredients in the dish in which they are simmered. They are available dried or packaged in water in a plastic casing that gives it a sausage-like shape. They are also found packaged in cans.
To prepare: Noodles that are packaged in water should be drained and the noodles rinsed in cold water.
Cooking Time: Water packed: Add to boiling water and allow noodles to simmer for 5 minutes or parboil for 2 minutes. Dried: Add to boiling water and allow noodles to simmer for 6 or 7 minutes.
Soba
A flat noodle made from a mixture of buckwheat flour and standard wheat flour. Soba has a nutty flavor and the noodles have a slightly flecked color ranging from light beige to brownish gray. It is also available in a green color, which is produced by adding ground green tea to the dough when the noodles are being made. They are most often found dried but they can also be found fresh in Japanese markets.
Cooking Time: Fresh: To cook fresh noodles add to boiling water and cook for 2 to 4 minutes. Dried: Add to boiling water and cook for 5 to 7 minutes.
Somen
A thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.
Cooking Time: Cook in boiling water for 2 to 4 minutes.
Taiwanese noodles
Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.
Cooking Time: Cook for 4 to 6 minutes.
Tofu noodles
Narrow, flat noodles that resembles a rubber band. They are made from compressed tofu, which provides them with a large amount of protein and nutrients. The have a chewing texture and are used in stir-fries, soups and salads. They are found fresh and frozen in Asian markets. Tofu noodles are also available dried.
To prepare:
Fresh: Rinse the tofu off and pat dry before adding to the dish in which it will be cooked.
Dried: Soak the tofu in water that contains baking soda until the noodles soften, approximately 15 minutes. Drain and rinse the noodles before adding to the dish in which it will be cooked.
Add to the dish in which it will be cooked and cook according to directions.
Udon
A thick, white noodle made from wheat flour and water. Udon noodles have a slippery texture and are most often served in soups or stews, but they also work well in braised dishes or served cold. Fresh noodles are generally thick and square in shape.
Dried noodles are available in flat and round shapes. There are also square shaped, precooked, instant noodles that are package in a square block wrapped in cellophane.
Cooking Time: Fresh: Add to boiling water and cook for 2 to 4 minutes. Dried: Add to boiling water, allow water to come back to a boil and then add a cup of cold water. When it returns to a boil again, add another cup of cold water. Repeat this process 2 or 3 more times until the noodles are cooked to their "al dente" state, which is tender but still having a slightly firm bite. Instant: Place noodles in a heatproof bowl and pour boiling water over them and carefully separate the noodles. When noodles are separated, rinse with cold water and drain.
Wonton noodles
Very thin egg noodles, which are available in various widths. Wonton noodles are generally used in soups. They were named after the stuffed wontons that were part of the soups in which the noodles were added. They are available fresh and dried. If adding fresh or dried wonton noodles to soup, it is better to undercook them to prevent them from becoming overcooked. Fresh: Add to boiling water and check for doneness in 30 seconds. Do not allow noodles to overcook.
Dried: Add to boiling water and cook for 4 to 6 minutes.
Pasta Choices
When shopping for pasta there are several details that you need to consider to be assured of purchasing the quantity, quality and type of pasta or pasta ingredients to satisfy your needs. It is important to be familiar with the different types of pasta and to be aware of what other options are available. The following information will assist you in making a purchase suited to your needs.
Pasta Choices
One of the first choices you will have to make is what type of pasta, such as dried, fresh or homemade, you want to use for the item you are making. Your choice will depend on several factors:
* Will the pasta be used as a first course, side dish or main dish?
* What type of sauce will be served with the pasta?
* How long will the pasta need to be stored before usage?
* Personal preference as to the size and shape of pasta you prefer.
The information below explains the differences in the types of pasta available. The information will help you understand the choices you have and why one may be preferred over the other under certain circumstances.
Dried Pasta
Dried pasta, which is generally factory made, is pasta that has gone through a drying process that completely dries the pasta before it is packaged. It is available in hundreds of sizes and shapes and when dried pasta is cooked, it swells to almost twice its size. It is generally made from water and semolina flour, which is ground from durum wheat. Dried pasta will keep indefinitely when stored on in a dry area out of the direct sunlight.
Dried pasta is more convenient to use and it is available in a larger assortment of sizes and shapes than fresh or homemade. It is also becoming available in a variety of flavors. When dried pasta is cooked, it holds its shape better than fresh or homemade pasta so it makes a good choice for salads and casseroles. It also works well with heavy and chunky sauces.
Fresh Pasta
Fresh pasta has not been completely dried. It is more tender and chewy than dried pasta and requires a shorter cooking time. Basic fresh pasta is made from semolina or all-purpose flour, eggs and water. The eggs brighten the color of the pasta. You should not purchase fresh pasta too far in advance of using because it has a short shelf life. It can be stored in the refrigerator for up to five days from the day it was made. The sooner it is used the better the quality will be. Fresh pasta is also available in frozen form, which would allow it to be stored for a longer period of time. It is available, both frozen and unfrozen, in most food stores.
Fresh pasta cannot be found in the large assortment of sizes and shapes that dried pasta is available. It is most often found as ribbon type pastas, such as fettuccine, lasagne, linguine, pappardelle, riginette, tagliatelle, and trenette. It is also found in a variety of stuffed pastas, such as agnolotti, ravioli and tortellini. Fresh pasta is made daily in Italian specialty stores, where you can be sure you are purchasing the freshest pasta possible. Fresh pasta is fairly absorbent so it is generally served with a lighter, more delicate sauce. It is also available in different flavors and colors.
Homemade Pasta
Homemade pasta is basically the same as fresh pasta except that it is made at home, not commercially.. Homemade pasta is most often made with all-purpose flour because dough made with semolina flour is more difficult to handle. The limitations in making pasta are determined by the capabilities of the pasta machine or tools used to cut the pasta shapes or strands by hand. There are a great variety of flavoring agents that can be used to create different flavors and colors. You must be careful that whatever you add as a flavoring agent will not make the pasta dough difficult to work with or difficult to put through the pasta machine. When making stuffed pasta you can also experiment with many different fillings.
Homemade pasta requires more time and effort so you must be sure you have the time to prepare it before deciding to use it instead of purchasing dried or fresh. Many people feel it is worth the extra effort for the taste of homemade pasta. The pasta should be used immediately or it can be dried slightly and then stored in the refrigerator for up to five days or frozen for longer storage. It can also be dried completely and then stored unrefrigerated in a cool dry place for a couple of months. Homemade pasta, like fresh pasta, is generally served with a lighter sauce. Because of their tenderness, homemade and fresh pasta do not work well for salads or casseroles.
Pasta Shape and Size
Before selecting the shape or size of pasta you will buy, you will have to know how it is going to be used. What type of dish, such as soup, salad, casserole, side dish or main course it will be used in and the type of sauce that will be used, affects the shape and size of the pasta that should be selected. The shaped pastas and the wider ribbons and strands of pasta will work best with heavy and chunky sauces. The more delicate pastas will work better with a light sauce. If a recipe calls for a certain pasta, you can substitute but you should try to select a similar type for the best results. To see more information on which pasta shapes and sizes to use, see Types of Pasta - Pasta Shapes, Types of Pasta - Pasta Sauces, or Pasta Products.
Pasta Flavor and Color
Plain pasta has a very mild nutty flavor. Pasta made with eggs has more flavor and is brighter yellow in color.
With Egg Without Egg
If you want to experiment with the flavor of the pasta you are using, there are many flavor choices available. Some of the flavors available come from the use of different flours or from the addition of flavoring agents, such as herbs, spices, vegetables, and fruit. The flavoring agent will generally have an affect on the color of the pasta also. The chart below shows how some of the flavoring agents affect the color of the pasta.
Flavoring Agents Color Affect Flavoring Agents Color Affect
Corn Flour Whole Wheat Flour
Beet Spinach ch.jpg>
Tomato
Sometimes the affect on the flavor and color is very slight and sometimes it is very predominant. When choosing flavored pasta, be sure that the flavor and color will not clash with the sauce or other ingredients that it will be mixed with.
There are dried and fresh pastas available in many flavors. When making homemade pasta you can experiment with any flavoring agents you desire or mix two or more agents together to create your own unique flavor. For more information on some of the common pasta flavors, see Types of Pasta - Pasta Flavors and Colors.
Asian Noodles
There are many varieties of Asian noodles available. Asian noodles can be made of wheat flour, rice flour, buckwheat flour, mung bean threads, arrowroot starch, bean curd skin, sweet potato starch, and tofu. Some varieties contain eggs but the majority of Asian noodles do not.
They are found in bundles of sticks, bundles of long noodles, and nests of long coiled noodles. They are generally found in dried form but can be found fresh in some Asian markets.
Asian noodles are often partially boiled and then fried, or added to stir-fries and soups. Some are soaked in hot water for a short period of time instead of being boiled. Some of the Asian noodles can also be deep-fried. Fried noodles are added to salads to provide a crunchy texture. Asian noodles add a variety of textures to dishes they are added to. Depending on the variety of noodle and the method used to cook them, their texture may be soft, crunchy, rubbery, or chewy. They are not often eaten as a side dish on their own.
When shopping for a particular Asian noodle, you may have difficulty finding it in your local food store because they may stock only a limited variety. You may have to try to find it in an Asian market or substitute a more available variety. Check your recipe for suggested substitutions. There are generally several varieties that can be substituted. For more information on the different varieties of Asian noodles, see Pasta Products - Asian Noodles.
Ingredients for Homemade Pasta
When making homemade pasta you will need to decide what type of flour you want to use. If making a flavored pasta that requires something other than a different variety of flour, you will need to purchase the necessary flavoring agent. The following information will help you make some of these decisions.
Flour
There are several choices of flour that can be used when making pasta. Each affects the color, flavor and texture in a different manner. The chart below shows some of the different flours that are available and gives a description of each.
Type Description
Unbleached White Flour
A standard baking flour made from red winter wheat. Unbleached flour has not gone through all the processing that bleached flour has, so it produces firmer dough. Unbleached white flour produces creamy beige colored pasta with a basic pasta flavor. It is used more often than semolina flour when making homemade pasta because it produces dough that is easier to handle.
Semolina Flour
Semolina flour is ground from hard durum winter wheat. Semolina flour produces stronger dough because it contains a high level of gluten, which adds elasticity to the dough. Dough made from semolina flour is easier to form into different shapes and can be sent through an electric pasta machine but it is too hard to handle when rolling out by hand because of its stickiness. Semolina flour can be mixed with unbleached white flour to produce strong dough that is easier to handle when making handmade pasta.
Whole Wheat Flour
Whole wheat flour contains more vitamins and fiber than unbleached flour because it is ground from the whole grain, including the husk of the grain. Whole wheat flour is available in several different grinds. Pasta dough made with the coarser grind is generally used to produce flat noodles and the finer grinds work well for most all shapes. Whole wheat flour produces heavier pasta, which most often requires a little more water added to the dough. The pasta produced when using whole wheat flour will have a nuttier flavor than pasta produced using unbleached flour or semolina flour.
Buckwheat Flour
Buckwheat flour produces pasta with a strong nutty flavor. The flour has been ground from toasted buckwheat seeds and produces pasta dough with a fairly gritty texture. The dough is difficult to handle, similar to coarse ground whole wheat flour, so it is generally used to produce wide and thick ribbon pastas. To produce a slightly smoother texture with a lighter flavor, it can be mixed with unbleached or finely ground whole wheat flour.
Oat Flour
Oat flour provides flour that is high in fiber. It is used in the same manner that coarse ground whole wheat flour is used. It will produce a nutty flavored, heavy textured pasta that has a deeper color than pasta made with whole wheat flour.
Brown Rice Flour
Brown rice flour is made from rice that has only the inedible hull removed. It is perishable, so it should be stored in the refrigerator or freezer. The flour is high in fiber and produces pasta dough similar to whole wheat pasta, except the dough made from brown rice flour is a little stickier. Pasta dough made with brown rice flour works best for making flat ribbon pasta. The pasta has a slightly sweet flavor and is tan or light brown in color. If brown rice flour is not available in a local food store, check for availability in an Asian market or health food store.
Rice Flour
White, fine sandy textured flour produced from finely ground rice. It does not contain any gluten and produces a noodle that is translucent in appearance. The rice noodles produced from rice flour are fairly brittle and need to be soaked in hot water to soften before they are used in stir-fries or soups. They can also be deep-fried but do not require soaking prior to frying. Noodles made from rice flour are most often used in Asian dishes. If rice flour is not available in a local food store, check for availability in an Asian market.
Corn Meal
Corn meal is used to add nutrition and a slight nut-like flavor to the pasta. Corn meal is always mixed sparingly with flour so the pasta dough does not become too grainy. If the dough is too grainy it becomes difficult to roll out or extrude from a machine. Corn meal dough works best for making flat noodles. The type of flour used in making the dough determines the base color. The amount and type of corn meal added will determine how much affect it will have on the color. The corn meal may just add specks of yellow, white or blue to the dough, rather than affect the overall color.
Other Ingredients
Eggs: Eggs add nutritional value to the pasta and provide for a rich creamy color. Most recipes for pasta are based on large size eggs. If you use a larger or smaller size, you may have to adjust the amount of flour you use when making the dough. Eggs are generally available in medium, large, and extra large.
Purchase the freshest eggs possible when making pasta. Check the carton for the "sell by date" to ensure freshness.
Oil: Oil is not essential in making good pasta but when added, the texture of the pasta is smoother and silkier. It will also produce dough that extrudes for the pasta machine easier. Olive oil is used to enhance the flavor. Choose a pure or plain olive oil, which is best suited for cooked foods. Canola oil is a good choice when you want a more bland flavor.
Flavoring Agents for Homemade Pasta - Based on approximately 1 pound of plain pasta (3 egg recipe)
Spinach: Select enough fresh spinach to produce approximately 3/8 cup (6 tablespoons) of pureed spinach. When selecting fresh spinach, choose leaves that are dark green and crisp, avoiding limp, damaged or yellow spotted leaves. Frozen spinach can also be used in place of fresh spinach. Thaw the frozen spinach, drain well and puree it.
Broccoli: Select enough fresh broccoli to produce ¼ cup of finely chopped, steamed broccoli. Choose broccoli with a deep green color throughout and a firm stalk. Avoid any broccoli that has yellow areas or brown spots.
Tomato: Tomato pasta requires approximately two or three tablespoons of tomato paste. Sun-dried tomatoes can also be used. It requires 2 tablespoons of pureed sun-dried tomatoes that have been soaked and well drained prior to being pureed.
Beets: Select one medium size beet or 2 small beets and peel, cook, and puree before adding to the pasta dough. Beets can generally be found during most of the year, but are most readily available during the summer and throughout the fall. To be assured that the beets selected are fresh, select beets with greens still attached. If the greens are crisp and fresh in appearance, you can be assured the beets are fresh.
Carrots: Purchase enough carrots to produce approximately ½ cup of pureed cooked carrots. The pureed carrots can be substituted with 3/8 cup of fresh carrot juice. If selecting fresh carrots, select small to medium size carrots, avoiding the larger carrots, which can be tough and not as sweet as the smaller sizes. The carrots should be firm textured and not easily bent. Avoid any that are dry and split at the ends. If greens are still attached, they should be crisp and fresh in appearance, indicating they have recently been dug.
Bell Peppers: Select one bell pepper to be stemmed, seeded, cut into small pieces and pureed. When choosing a pepper, select any color you desire, avoiding peppers that have skin that is beginning to shrivel or any that contain blemishes.
Chile Peppers: Choose four chile peppers of the type you prefer. The peppers are seeded, stems discarded and then either pureed or chopped to very fine pieces. When selecting peppers, choose those that are firm and free of blemishes.
Note: When handling chile peppers, be sure to keep exposed hands away from the eye area and other sensitive areas of the body, such as nose and lips. The chile oil that your hands are exposed to can cause severe irritation. Wash hands immediately after exposure or wear rubber gloves to protect against exposure.
Garlic: You will need a head of garlic of which you will need 2 to 4 cloves to be finely crushed or minced. Choose a firm, fresh head of garlic that does not contain any green sprouts. The head should be free of spots and the skin should be attached. Other forms of garlic are available, such as flakes, powder and paste, but it is best to use fresh garlic when making pasta.
Herbs: For herb pasta, you will need approximately ½ cup of finely cho
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