A typical Italian specialty could only inspire the wildest imagination
Radiators, wheels, flying UFO, snails, spaccatelle, lilies, rooster crests, candles, curly lasagna, Vesuvius. No, this is not a joke, these are 10 names of real pasta shapes. Looking at the shelves of supermarkets it is easy to get lost in the multitude of varieties of pasta now available on the market. Let’s choose the strangest ones!
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I radiatori (radiators)
The shape is original and recalls the design of old industrial radiators. The beauty and usefulness of this pasta shape is the repetition of concentric fins that have the magnificent property of absorbing the sauce and retaining it. Perfect with sausage sauces, or simple tomatoes or ragout sauce, to be paired with a full-bodied wine.
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Le ruote (wheels)
It is the world of engines and mechanics to inspire the names for pasta shapes. Loved by children, the beautiful wheels are great for cold pasta salad. Perfect also with sun-dried tomatoes and broccoli, with a twist of strong and spicy flavor of the nduja, that will make the dish unforgettable!
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I dischi volanti (flying UFO)
This special pasta shape open slightly during cooking, and absorbs the sauce and makes them an ideal format for creamy sauces. For example, they go well with with pesto (all kinds) or even with meat and vegetarian ragout. Kids just love it, even in summer, preparing it as pasta salad!
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Le conchiglie (snails)
Conchiglie rigate, inspired by sea shells, are a special pasta format designed to collect sauces with its concave shape. Perfect with full-bodied sauces such as broccoli and sausage or pumpkin and provola cheese. Conchiglioni, the large version, are perfect to prepare stuffed in the oven, a real delight. Try them filled with ricotta and meat or spinach, meat ragout and mozzarella… perfect after a gratin baking.
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Le spaccatelle
The typical smooth curved shape with a split in the center makes spaccatelle one of the most original shape of the Sicilian pasta tradition. The curved shape collects all the seasoning, likewise the split in the middle soaks the smallest quantities of sauce. To be seasoned with local Sicilian products, such as pistachio pesto and shrimps, fried eggplant and salted ricotta cheese, capers and anchovies.
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I gigli (lilies)
This pasta recalls the delicate shape of the lily, is probably from Tuscany and used in many traditional recipes, like the deer ragout, but loved all over Italy. One of the best types of pasta to be matched with strong sauces and meat sauces having a thick and elaborated taste.
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Le creste di gallo (rooster crest)
Creste di gallo are a type of short pasta named for its shape and wavy crest. An unusual pasta format perfect either cold in a salad, or with peas and ragout or basil pesto and pine nuts.
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Le candele (candles)
Candele are a traditional pasta format of southern Italy, popular especially in the Neapolitan area, they owe their name and shape to the candles used during liturgical processions. Candele, such as Ziti must be broken by hand in irregular parts, before being cooked. They are excellent for the preparation of oven recipes. They also go well with many sauces, like tomato sauce with olives and capers or with vegetable, but a typical recipe is with Genovese ragout.
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Lasagna riccia (curly lasagna)
Lasagna riccia is a special format of particularly wide lasagna, with a ribbon border curled on both sides. Its origin can be traced back to southern Italy. It is characteristic of this type of pasta a certain difference in consistency between the smooth part and the curled one. The curled part is also functional in keeping a greater quantity of sauce. This lasagna is recommended with Neapolitan ragout together with ricotta cheese.
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Il vesuvio (Vesuvius)
A true homage to the iconic volcano that overlooks the Gulf of Naples and dominates, with its majesty, the entire surrounding landscape. Vesuvio pasta is short, with a larger base gradually spiraling up to a thinner tip. A spiral that ensures the capture of the robust sauces but also the most delicate like pumpkin flowers and porcini mushrooms or the very typical combination of salsiccia and friarielli.
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Cover photo from Youtube
