Archives for Extruded Pasta

Rigatoni

Published On December 06, 2011. Under: Cylinders.

Rigatoni And a tasty, creamy tomato-and-sausage sauce. The word rigatoni means big lined ones, an ...

Penne Rigate

Published On December 06, 2011. Under: Cylinders.

Penne Rigate The standby a Penne Rigate are one of the mainstays of the Italian ...

Published On December 06, 2011. Under: Long Strands.

Capellini Fine strands, with a parsley cream sauce. Capellini are finer than spaghettini -- about 1/32 ...

Published On December 06, 2011. Under: Cylinders.

Casarecce are simple, partially rolled (around the long axis) pappardelle, and will work quite well ...

Published On December 01, 2011. Under: Long Strands.

Bucatini Thick strands, with a sausage-and-eggplant sauce. Bucatini are the thickest generally available pasta strands; they're ...

Published On November 23, 2011. Under: Long Strands.

Bavette Thin flattened strands, rather like Tagliatelle. Bavette are similar to Tagliatelle, in other words flat ...

Published On November 21, 2011. Under: Cylinders.

Pipe Rigate Elbow-penne. Pipe are large elbow macaroni that have been pinched off at one end, ...

Published On September 23, 2011. Under: Long Strands.

Spaghetti Likely the best known pasta shape, with a tomato-and-anchovy sauce. Spaghetti are, with pizza, Italy's ...

Published On August 14, 2011. Under: Cylinders.

Riccioli Amalfitani Riccioli are sedani with a twist (the word means curls), and a rich, ...

Published On July 13, 2011. Under: Cylinders.

Fusilli Corkscrews, with a zucchini sauce. Fusilli, corkscrews, are one of the most popular short ...

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