Food & Drink
Noodles of the World
Noodle varieties from cultures around the world.
noodlespastafoodcooking
30 of 30 rows
Type↕ | Image↕ | Description↕ | Translation↕ | Synonyms↕ | Origin or main area of consumption↕ |
|---|---|---|---|---|---|
| Barbine | Thin strands, often coiled into nests | Little beards | Barbina | ||
| Bavette | Narrower version of tagliatelle | Bibs | Baverine, bavettine, lasagneddi (in Sicily) | Liguria | |
| Bigoli | Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. | From bigolaro, the pasta press used to make bigoli | Fusarioi | Veneto | |
| Bucatini | Thick spaghetti-like pasta with a hole running through the center | Hollow straws Translated from Italian: buco, meaning "hole", and Italian: bucato, meaning "pierced". | Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati | Lazio | |
| Capellini | Very thin spaghetti, often coiled into nests. Capelli d'angelo are slightly thinner. | Thin hair, little hair | Angel Hair, Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi | Liguria | |
| Fedelini | Very thin spaghetti | Little faithful ones | Naples, Genoa and Liguria | ||
| Fettuccine | Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle | Little ribbons: from affettare, "to slice". | Lasagnette, fettucce, ramicce, sagne | Rome | |
| Linguine | Flattened spaghetti | Little tongues | Bavettine, bavette fini, radichini, linguettine | — | |
| Maccheroni alla molinara | Very thick, long, hand-pulled pasta. | The miller’s wife’s pasta | Abruzzo | ||
| Maccheroncini di Campofilone | Thin strands of egg-based pasta. Similar to Capelli d'angelo. | Marche | |||
| Mafalde | Long rectangular ribbons with ruffled sides. | Named in honor of Princess Mafalda of Savoy | Reginette, frese, tagliatelle nervate, signorine, trinette, ricciarelle, sfresatine, nastri, nastrini | Naples | |
| Matriciani | Similar to perciatelli, but folded over rather than hollowed out | ||||
| Pappardelle | Thick flat ribbons of egg-based dough | From Tuscan papparsi, "to pig out". | Papparelle, paparele (Veneto); paspardelle (Marche) | Tuscany and northern Italy | |
| Perciatelli | "Virtually identical to bucatini" | From perciare, "to hollow" | Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni | Campania | |
| Pici | Very thick, irregular and long, hand-rolled pasta. | From appiciare, "to stick". | Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria) | Tuscany | |
| Rustiche | Serrated ribbons | literally the feminine plural of rustico, meaning 'rustic' | Apulia | ||
| Sagne 'ncannulate | Long tube formed of twisted ribbon | Caned lasagne | |||
| Spaghetti | A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. Spaghettini and spaghettoni are slightly thinner or thicker, respectively. | "Little strings". Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". | Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti | Sicily | |
| Spaghetti alla chitarra | Square spaghetti, made of egg and flour | Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. | Tonnarelli, maccheroni alla chitarra | Abruzzo | |
| Spaghettini | A slightly thinner version of spaghetti | Thin spaghetti | Thin spaghetti | ||
| Spaghettoni | A slightly thicker version of spaghetti | Thick spaghetti | Spaghetti spessi | ||
| Stringozzi | Similar to shoelaces | Shoestring-like, shoelaces | — | ||
| Su Filindeu | Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. | The threads (or wool) of God | Sardinia | ||
| Tagliatelle | Ribbons of egg-based pasta. Generally narrower than fettuccine. | From the Italian tagliare, meaning "to cut". | Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia) | Emilia-Romagna (part. Bologna) | |
| Tagliolini | Thinner version of tagliatelle | From the Italian tagliare, meaning "to cut". | Tagliolini; tagliatini (Tuscany); tajarin (Piedmont) | Liguria, Piedmont | |
| Testaroli | Thin spongy pasta described as "the earliest recorded pasta" | Based upon the testo, a terracotta or cast iron cooking device with a hot, flat surface that testaroli is traditionally cooked on | Lunigiana | ||
| Trenette | Thin ribbon ridged on one side. Slightly thicker than linguine. | ||||
| Tripoline | Thick ribbon ridged on one side | Signorine | |||
| Vermicelli | A traditional pasta round that is thinner than spaghetti. | Little worms | Campania | — | |
| Ziti | Long, narrow hose-like tubes larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. | Bride and bridegroom (ziti is plural) in Sicilian dialect. | Boccolotti, zitoni, zituane, candele, ziti candelati | Sicily, Southern Italy |
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