Spaghetti – This cut of pasta needs no introduction. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning “thin string” or “twine”. Spaghetti comes in various lengths but the one defining characteristic is its thin cylindrical shape. It’s safe to say, spaghetti goes with everything…
Tag Archives: fresh pasta
Fresh Pasta – Rigatoni
Product ID: 00059-57
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Rigatoni – Widely used in southern and central Italy, Rigatoni get their name from “rigare” which means to draw a line. The difference between Rigatoni and Penne is Rigatoni have square-cut ends and Penne have angle-cuts. Rigatoni work best with chunky sauces like pesto and meat sauces. The benefit of tube shaped pastas are their ability to catch the sauce on both the inside and outside surfaces.
Fresh Pasta – Penne
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Penne – A cylinder-shaped pasta originating in the Campania region of Southern Italy, named after the Italian word for “quills” or feather pens. Probably one of the most versatile cuts of pasta capable of absorbing delicious sauces like marinara and pesto. We make the “rigate” version (with the ridges) that allows the pasta to hold even more sauce than the “lisce” version. Penne compliments most types of sauce, both creamy and heavy, plus oven-baked (al forno) dishes.
Fresh Pasta – Pappardelle
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Pappardelle – Named after the Italian verb pappare, which means “to gobble up”, these wide ribbons of pasta originated in the Tuscany region. They work best with rich, heavier sauces because they are very absorbent and sturdy. Also try using them under stews or roasts.
Fresh Pasta – Linguine
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Linguine – A little wider than Spaghetti but not as wide as Fettucine, Linguine (also misspelled “Linguini) translates to “little tongues”. Linguine originated in Genoa and the Liguria region of Italy. This cut of pasta is usually served with seafood or pesto.
Fresh Pasta – Fettuccine
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Fettuccine – One of the most popular shapes of pasta that originated in Rome. These “small ribbons” provide a better surface for catching sauce. Fettuccine pairs best with rich creamy sauces including tomato, cheese, olive oil and butter sauces. Fettuccini is the American spelling.
Fresh Pasta – Bucatini
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Bucatini – Spaghetti with a hole in the middle. This traditional pasta is very hard to find fresh. The name comes from Italian: buco, meaning “hole”, while bucato means “pierced”. Bucatini is common throughout Lazio, particularly Rome. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines.