About Soup Pasta

Submitted by admin on Mon, 08/17/2009 - 22:30
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Summary

Yield0
Prep Time5 minutes
RecipesPasta

Description

About Soup Pasta

Ingredients

Instructions

Acini Di Pepe Alfabeti
Acini Di Pepe (Peppercorn)
Probably the smallest variety of pastina, acini di pepe (also called peperini) are ideal for broths.		 Alfabeti (Alphabet pasta)
Minute letters and number that are especially appealing to children.
Anellini Capellini Tagliati
Anellini (little rings)
Select these light anellini for vegetable and meat broths.		 Capellini Tagliati (Broken fine hair)
Break up these very fine pasta strands and cook them in broth.
Conchigliette Farfalline
Conchigliette (little sea shells)
Light soups, perhaps those containing vegetables or lentils, suit these shapes.		 Farfalline (little butterflies)
Use this delicate pastina shap in broths and light soups.
Funghetti Orzi
Funghetti (little mushrooms)
This quirky mushroom-shaped egg pasta works well in heartier soups.		 Orzi (barley)
Shaped like grains of barley, orzi are perfect for my versioon of stracciatella.
Quadrucci Risi, Risoni
Quadrucci (Squares)
These tiny egg pasta squares are ideal for giving extra body to light broths.		 Risi, Risoni (Rice)
This pasta variety, which is also called pasta a riso, mimics rice grains very convincingly when cooked.
Stelline Tubettini
Stelline (little stars)
Delicate star shapes are often tossd with butter and hot milk.		 Tubettini (little tubes)
These tiny macaroni can be used in light soups. The larger tubetti are perfect for minestrone.