How many types of pasta exist?
Today there are over 200 types of pasta consumed in Italy that can be classified as dry and fresh pasta (filled or perforated), short, fine, smooth, striped. The innumerable varieties of pasta are distinguished in fact by type of dough, size, surface and for the possible presence of the filling.
A variety that testifies, once again, the immense wealth of Italian culinary heritage, able to combine history and innovation, tradition and creativity of one of the most loved and appreciated products in the world. The shape is not only the result of imagination, the different formats are a matter of taste and the choice is also linked to the consistency and the sauce with which you will have to combine …
How many types of pasta exist?
Formats of Pastas
Depending on the type of format, the pastes are subdivided into two categories:
Long pastas
thick in width (eg lasagne, reginette and pappardelle);
reduced thickness (capellini, tagliolini and fettuccine or tagliatelle);
with rectangular or lens section (eg trenette and linguine);
round section (eg spaghetti and vermicelli);
with a perforated section (eg bucatini).
Short pastas
minute or pastas for soups (eg, quadrucci, stars and fingers);
medium (eg shells and orecchiette);
long (eg rigatoni and fusilli);
stuffed (eg ravioli and agnolotti);
fantasy with unusual shapes.
Pasta divided by the Italian’s regions
Here a List (but not complete) of some types of pasta divided by the Italian’s regions
North
Here the recipe of the Duck ragù with bigoli
Valle d’Aosta (Northwest): fettuccine di castagne e gnocchi
Lombardia (North): agnolini, bardele coi marai, bigoli, cappelloni, casoncei, gnocchi, marubini, pizzoccheri, tortelli cremaschi, tortelli di zucca.
Piemonte (Northwest): agnolotti, agnolotti del Plin, cruset, ravioles, tajarin.
Liguria (Northwest): battoli, bavette, brichetti, corzetti, gasse, mendilli de saea, pansotti, picagge, scucuzzun, trenette, trofie.
Trentino Alto Adige (North East Dolomites): canederli, schlutzer, schlutzkrafen, spatzle, strangolapreti.
Friuli Venezia Giulia (North East) : blées, cjalsons, gnocchi.
Veneto (North East): bigoli, casonziei, lasagne da fornel, paparele, tirache, tortellini di Valeggio sul Mincio.
Emilia Romagna (North) : anolini, bazott, cappellacci, cappelletti, garganelli, gramigna, lasagne, maltagliati, passatelli, pisarei, strichetti, strozzapreti, tagliatelle, tortellini, tortelli.
How many types of pasta exist?
Center
Marche (North Center): lasagne Marchigiane, maccheroncini di Campofilone, maltagliati, pappardelle, tortelli di San Leo, vincisgrassi.
Toscana (North Center): lasagne matte, matuffi, pannicelli, pappardelle, pici, strapponi, testarolo, tortelli maremmani.
Umbria (North Center): ciriole, frascarelli, pappardelle, picchiettini, strangozzi, strascinati, umbricelli.
Abruzzo (Center): maccheroni alla chitarra, pecorara, scrippelle, strozzapreti, tacconi.
Lazio (Center): bucatini, ciacamarini, fettuccine, gnocchi alla romana, maccaruni ciociari, sagne, tonnarelli.
Molise (South Center): cicatelli, laganelle, taccozze.
South
Puglia (South): capunti, cavatelli, orecchiette, sagne ‘ncannulate, strascinati, tria, troccoli.
Calabria (South): cannarozzi, fileja, ferrazzuoli, schiaffettoni, shtridhelat, stroncatura.
Basilicata (South): bucce di mandorla, manate, rascatielli, ravioli materani, scialatielli, cavatelli.
Campania (South): bucatini, calamari, candele, cortecce quattro dita, fusilli, lasagna napoletana, mafalde, paccheri, scialatielli, spaghetti, vermicelli, vesuvi, ziti, zuzzeri.
Sicilia (South): anelli, busiate, cannaruzzini, catanesella, cuscusu, lasagne cacate.
Sardegna (West): culurjones, chiusoni, filindeu, fiuritti, fregola sarda, lorighittas, maccarones de Busa, malloreddus, pillus, puligioni.
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