About Long Pasta

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About Long Pasta

About Long Pasta

Instructions

  • Capelli D'Angelo, Capellini
  • Capelli D'Angelo, Capellini
  • Angel hair, Fine hair
  • Use capelli d'angelo in broth; capellini in broths, with delicate sieved sauces, or in pasticci.
  • Vermicelli, Fedelini
  • Vermicelli, Fedelini
  • Little worms, Very fine noodles
  • Choose fine vermicelli, and fedelini noodles, broken up, for broth based soups. Certain thicker varieties of vermicelli are suitable for sauces.
  • Spaghetti Alla Chitarra, Spaghetti
  • Spaghetti Alla Chitarra, Spaghetti
  • Guitar (square-cut)spaghetti, Lengths of cord
  • Spaghetti alla chirarra is named after the wire-stringed implement on which it is cut. Use spaghetti with tomato or fish sauces, or oil-based sauces.
  • Bavettine (Mezze Linguine)
  • Bavettine (Mezze Linguine)
  • Narrow flat noodles (half linguine)
  • Use these half-thickness linguine noodles with seafood sauces and delicate olive oil-based sauces.
  • Linguine
  • Linguine
  • Little tongues
  • Traditionally, linguine are used with "white" clam sauces, pesto, and delicate oil-based sauces.
  • Perciatelli
  • Perciatelli
  • Small pierced macaroni
  • Use with ragù, other meat sauces, and baked dishes with eggplant.
  • Bucatini
  • Bucatini
  • Long "holed" string noodles
  • These long, thin hollow tubes of pasta are used with pesto and sauces containing pancetta (such as bucatini all'amatriciniana), vegetables, and cheeses.
  • Fusilli Bucati Lunghi
  • Fusilli Bucati Lunghi
  • Long, hollow twists
  • Springy shapes for meat sauces that are traditionally served with Neapolitan ragù. They can be used in baked pasta dishes.
  • Ziti
  • Ziti
  • Long bridegrooms
  • These lengthy tubes are commonly broken into pieces before cooking. Use with ragù and meat and vegetable sauces.
  • Candele
  • Candele
  • Candles
  • Traditional with Neapolitan-style ragù, candele are ideal for all meat sauces.

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