Pasta Shapes

[Persephone]

Whilst there is a great deal of controversy over the origin of pasta (China, Italy, Arabia?), there is no doubt that Marco Polo brought noodles back from China in 1295. But most food historians agree that a ‘kind’ of pasta was known in Italy long before Marco.

Initially pasta was simple and a far cry from the multi coloured and multi shaped varieties that we buy today. The credit for this diversity and choice is down to the Neapolitans. The soil around Naples was perfect for growing durum wheat and the unique combination of sun and wind perfect for drying out many different shapes. The pasta making industry burgeoned and has become what it is today.

I have become a rather boring ‘anorak’ on the subject (Mastermind next year ). And I am relentless in the pursuit of the perfect shape for the right sauce and I just LOVE some of the names.

Here are some of my favourites:

Capelli d’angelo a nidi (angel’s hair packed in a nest). Best for simple olive oil sauces.

Lingue di passera (sparrow’s tongues). Good for smooth tomato sauces.

Spaghetti alla chitarrra (guitar strings). It’s actually the wooden frame strung with wire for drying that gives this its name, not the shape). Good for the classic finely chopped meat and tomato ragu.

Vermicelli (little worms). Excellent for seafood sauces.

Lumache (snail shells). Excellent for chunky sauces to trap the ingredients.

Cavolfiore Mutandoni (cauliflower bloomers). Frilly pasta for pancetta, cream and cheese dishes.

Farfalle (butterflies). For any sauce, children love them.

Penne (feather or quill pen and not that naughty ‘other’ word you are thinking of .) Good for thick rich sauces.

[Noma]

Don't forget bike pasta

[Gala Placidia]

Each region has paricular shapes of pasta and sauces to go with. Here are some of my favourite combinations:

Tagliatelle (wide spaghetti) with salmon, cream and capers (Tagliatelle al salmone)
Trofie (thin, elongated gnocchi) from Liguria with the traditional pesto.
Ruote tricolore (three colour wheels) with any light sauce, specially for children
Orecchiette (little ears) from Puglia, with any ragu
Spaguetti con le Vongole (with clams) typical from Naples
Cavatieddi (small gnocchi) al sugo di maiale (with pork ragu) from Sicily
Without forgetting the "culurgioni" (large ravioli filled with potatoes and cheese from Sardinia) with a light tomato sauce.

There are so many "favourites" that I could go on and on for ages....

[Aretina]

Hi Aunty P

I get the chance to ask 'How the b+gger do you eat Zitone?' (deCecco)
Its a bit like a full length penne (very careful with spelling here...) Yes, I know pop it in the mouth and chew... this is getting ....
Difficult with just about every sauce as most of the sauce ends up on the diner as the pasta has a mind of its own.

DeCecco seem to rate it as one of their specialità

[Persephone]

Originally Posted by Aretina

Hi Aunty P

I get the chance to ask 'How the b+gger do you eat Zitone?' (deCecco)
Its a bit like a full length penne (very careful with spelling here...) Yes, I know pop it in the mouth and chew... this is getting ....
Difficult with just about every sauce as most of the sauce ends up on the diner as the pasta has a mind of its own.

DeCecco seem to rate it as one of their specialità

Aretina, two things:

Firstly, you have illustrated exactly why you need the right pasta shape for the sauce. A sauce too heavy for a delicate pasta will end up on your blouse. A pasta too thick for the sauce will spray all over your 'diner'.

Secondly, Zitoni pasta. It is actually custom to break it into the length you require. Serve with chunky sauces. Zitoni comes from the word zita, meaning fiancée. Ziti pasta is the 'normal' size for this pasta, zitoni are fatter.

Auntie Pasta (Percy)
Solutions for all Your Pasta Problems

[Nielo]

The right sauce with the right pasta shape was taken so seriously by the Catholic church that in past times it was a sin to use farfalle with a fish sauce etc.

Then, when new shapes became available like radiatore the church could not decide on the correct sauce and at Vatican II all penalties for serving the wrong pasta with the wrong sauce were removed, So now it is just bad form …but you wont go to hell.

[tuscanhills]

Don't forget that Britain contributed to the world of pasta shapes; not just Hoops and Rings, but some other "Sid James/Carry On" inspired ones:

......a major contribution to the world of culinary experience!

[Aretina]

Now, JC - let me think,it couldn't be Napoli could it?

[Persephone]

Originally Posted by juliancoll

Lets turn this into a bit of a quiz and see who knows/remembers/can search out where the best Durum wheat originally came from?

The answer IS on the forum.

You're the Super Sleuth, if I pay you will you PM me?

[Persephone]

Just about everything in my original post was correct, true and honest (as you would expect from Auntie P.). So long may the thread continue!

HOWEVER, she did indulge in one teeny weeny, small 'scherzo' on account of it being April 1st. Anyone spot it?