Italian Cooking – The guide and recipes: Pasta Part 2: Strand Pasta
Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. The basic difference from one variety to the next is the thickness of the strands. The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
Source from recipetips
spaghetti – Cook for 9 to 12 minutes
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina
Source by Wikipedia
Garlic Parmesan Spaghetti
Recipe by easyweeknight
spaghetti
chicken bouillon powder
Vermicelli – Cook for 5 to 6 minutes
Vermicelli is a traditional type of pasta round in section similar to spaghetti, but thinner in diameter. The term vermicelli is also used to describe various types of thin noodles from Asia. In Vietnam vermicelli is the same as angel hair pasta or capellini
Source by Wikipedia
Capellini – Cook for 2 to 4 minutes.
Capellini is a very thin variety of Italian pasta, with a diameter between 0.85 and 0.92 millimeters. Like spaghetti, it is rod-shaped, in the form of long strands. Capelli d’angelo is a thinner variant with a diameter between 0.78 and 0.88 millimeters. It is often sold in a nest-like shape
Source by Wikipedia
kale mushroom capellini
Recipe by thewholeserving
capellini dried pasta
dried Italian seasoning
vegetable stock
sun-dried tomatoes
Spaghetti alla chitarra – Cook for 10 to 13 minutes
Spaghetti alla chitarra, also known as maccheroni alla chitarra, is a variety of egg pasta typical of the Abruzzo region in Italy, with a square cross section about 2–3 mm thick.
Source by Wikipedia
Spaghetti alla Chitarra with Sweet Pepper Lamb Ragu
Recipe by thekitchenmccabe
Ground Lamb
Dry White Wine
Chicken Stock
Whole Plum Tomatoes
Spaghetti alla Chitarra
Capelli d’angelo – Cook for 2 to 4 minutes
Extremely thin, long strands of pasta, which are available in both strands and nests. Also known as Angel hair.
Source by Wikipedia
Capellini D’Angelo Roma
Recipe by artandthekitchen
Romano cheese
prosciutto
angel hair pasta
Easy Angel Hair Pasta
Recipe by cooktoria
Pici – Cook for 4 to 6 minutes
Pici is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci. The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions.
Source by Wikipedia
Tuscan Pici Pasta
Recipe by honestcooking
Pici
Bigoli – Cook for 9 to 12 minutes.
Bigoli is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a bigolaro.
Source by Wikipedia
BIGOLI IN SALSA: VENETIAN PASTA
Recipe by lucasitaly
salted sardine
anchovy fillets
bigoli
Ciriole – Cook for 7 to 10 minutes.
Ciriole is a type of pasta which is thicken that spaghetti but is ribbon shaped rather than round. This is another pasta which is from Umbria. Cirole is made from a mix of semolina and white flour and does not contain any egg.
Source by Wikipedia
Ciriole Pistachios of Bronte, Sword Fish & Tomatoes
Recipe by apronandsneakers
sword fish
datterini tomatoes
ground pistachios
Ciriole Pasta Arugula Pesto
Recipe by italianfoodforever
Arugula Pistachio Pesto
Pistachio Nuts
Pecorino Romano Cheese
Fedelini – Cook for 5 to 7 minutes
Fedelini is a thin spaghetti as long as spaghetti but just a little thicker than vermicelli. It is served with fat-based sauces, such as olive oil and anchovies, or butter-based sauces, or light tomato sauces. It is also served, broken, in broth
Source by Wikipedia
Sicilian Lemon & Pepper Pasta
Recipe by theviewfromgreatisland
whole black oil cured olives pitted
Fedelini
