The name of this classic pasta derives from the small buco (or “hole”) in the middle, which is its signature. Bucatini has its origins in the Lazio and Abruzzo regions of central Italy, where Bucatini all’Amatriciana is a staple of classic Roman cuisine, combining the pasta with guanciale (cured pork jowl), Pecorino Romano and tomato […]
Category: Pasta Encyclopedia
Pasta Encyclopedia: Cellentani/Cavatappi
At Barilla, we call this shape Cellentani in honor of a famous and much loved pop singer in Italy in the 1960s, when it was introduced. His name was Adriano Celentano, dubbed “moleggiato” or “springs” for his distinctive stage movements. As the shape resembles a coiled spring, it all made sense. Cellentani is also known […]
Pasta News
Barilla introduces a new shape to their best-selling line of pastas for foodservice. Medium Shells are a versatile semolina pasta shape that’s well suited to baked dishes, cold pasta salads or hot pasta dishes. One of our favorite recipes for shells is New Orleans-style crawfish mac and cheese. Medium Shells join a full line of […]
Pasta Encyclopedia: Conchiglie Rigate – Medium Shells
Conchiglie Rigate – Medium Shells Conchiglie Rigate, or medium shells as it is known here in the U.S., owes its name to its characteristic shell shape (conchiglia in Italian). The “rigate” part of the name refers to the ridges, as shells can also be made lisce or smooth. The cupped interior holds sauces beautifully, and […]
Fideo – Cut Spaghetti
Fideo, or Cut Spaghetti, is a pasta shape more common in Latin countries than here in the U.S. Essentially angel hair cut into smaller inch-long pieces, fideo is the Spanish word for “noodle,” and may have some roots in Arabic language and cuisine. It’s traditionally made in Spain and Mexico in a pilaf-style method, where […]
The Pasta Encyclopedia: Spaghetti alla Chitarra
Spaghetti alla Chitarra or “guitar” is named not for the distinctive square-shaped strands of pasta, but the special tool that was traditionally used to make them. It’s essentially a frame strung with steel wires (like guitar strings) spaced closely together. The closer together, the thinner the pasta will be. The pasta dough was pressed through […]
The Pasta Encyclopedia: Orecchiette
Orecchiette translates to “little ears” in Italian, looks like its name, with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies as part of the Collezione line. The resulting traditional look and texture make it a great match for more rustic dishes. […]
The Pasta Encyclopedia: Gnocchetti
Gnocchetti is a tightly curved pasta with a grooved exterior, historically made by pressing pasta dough on the bottom of a wicker basket. Not to be confused with the commonly known gnocchi dumpling, Gnochetti, a classic pasta of Sardinia, where it’s also called “malloreddus” or “fat little calves” in Sardinian dialect. Historically, Gnocchetti was tinted […]
The Pasta Encyclopedia: Casarecce
Casarecce loosely translates to “homemade” from Italian, though most casarecce you’ll find today is manufactured dry pasta. It’s a short wide strip of pasta that’s rolled like a scroll, giving it a signature “s” shape when viewed end-on. Casarecce is a classic pasta shape from Sicily, and often paired with traditional sauces and pestos of […]
The Pasta Encyclopedia: Radiatore
Radiatore gets its name from the little radiators they were patterned after, as legend has it sometime between the 1920s and 1940s. The open center and large surface area hold thick sauces well, and the ruffled edges trap savory bits of meaty ragus, from lamb to veal to rabbit or pork. Just as radiators maximize surface […]
The Pasta Encyclopedia
Rigate vs. Rigati Rigate means “ridged” in Italian, and is often used in conjunction with pasta shape names to differentiate them from their “lisce” or “smooth” cousins. Whether it ends in an ‘e’ or an ‘i’ depends on the preceding word. It just has to match, so it’s penne rigate, but pennoni rigati. Almost any […]
The Pasta Encyclopedia
Orecchiette, translates to “little ears” in Italian, looks like its name with little ear-like cups that cradle and capture sauces. Barilla Orecchiette is one of few cuts produced exclusively in Italy using bronze dies. The resulting traditional look and texture makes it a great match for more rustic dishes. Orecchiette originated in the southeastern coastal region of Puglia, where […]