![]() ![]() Stelline is a big favorite with little kids, if for no other reason than the fact that it has a star shape when it is finished cooking and just seems to add a little bit of fun to a bowl of soup. Throw some ditalini in a soup like minestrone and you can’t go wrong! Stelline Small, but not too small, this is a perfect replacement for elbows, for macaroni, and work exceptionally well in a soup filled to the brim with broth. (Pictured above.)ĭitalini looks like elbows that have been straightened out and then sliced in half, and the name directly translates to “tiny thimbles”. On the opposite side of the size spectrum from rotelle sits achini de pepe, which literally translates into “grains of pepper” – which should give you a great idea as to how small this pasta starts out (and how small it ends up after cooking)!Ī lot like Israeli couscous, this pasta is even smaller than most grains of rice and goes really well with a dish like Italian Wedding soup. You probably remember making pasta necklaces with rotelle in the past, and while it’s a little bit on the larger side of things it remains a small pasta shape that works well in a lot of different soups (especially the rustic style ones)! Achini di Pepe Rotelle pasta looks a lot like a mini wagon wheel, and it’s fantastic for soups that are veggie heavy but are lacking a little something. In an effort to help out (and to get you trying new pasta types when you’re making soup), here are eight of our favorite small pastas perfect for you! Rotelle With so many different types of pasta to pick and choose from, finding the right pasta is always a little bit tougher than most people think it’s going to be right out of the gate! While Teflon is faster, it gives noodles a slippery surface resulting in an inferior pasta that won’t allow sauces to stick.There are all kinds of soups out there that really lend themselves well to having pasta added, but you want to make sure you’re not only adding the right amount of pasta – too much and you run the risk of the pasta soaking all the broth – but that you’re adding the right kind of pasta to the dish as well. Spiral-shaped pasta, like cavatappi, is made by dies that have angled slots that cause the dough to spin as it is extruded.ĭeLallo uses traditional bronze dies to extrude pasta, which gives it a rougher surface texture for capturing sauces. Hollow dies used for shapes like elbows, penne and rigatoni. There are many dies that are used to create different shapes. Dough is forced through a die, where the shaped pasta comes out the other end and is cut to whatever length the pasta calls for. This method for forming pasta is via extrusion. The third method of forming pasta shapes is by extrusion. While shapes like ravioli, lasagna and wider pasta noodles can be cut by-hand, shapes like spaghetti and linguine are typically run through die cutters. This method is used to make shapes such as ravioli, lasagna noodles, tagliatelle and spaghetti. From there, the dough is formed into shapes like orecchiette and gnocchi.Īnother method of forming pasta shapes is by rolling out the dough and cutting it into sheets. ![]() Pasta shapes formed by-hand are made by rolling pasta dough into a long rope and then cutting the rope into equal sized dough pieces. Pasta shapes can be categorized based on how they are formed: by-hand, rolled into sheets or extruded. Our Ultimate Guide to All Pasta Shapes includes a little history and some inspiration for best-loved pasta cuts-some you may already know and love, while some you may want to try for yourself! While every pasta has its place, that doesn’t mean you can’t get inventive with your creations. Some pasta shapes, like the tiny pastina Orzo, have transcended their original use as a soup cut by appearing in everything from cold picnic pasta salads to cheesy side dishes. Baked pasta dishes, like macaroni and cheese, are often made with Elbows or Shells for gathering gooey cheeses in their sturdy bends and hollows. Where thick sturdy noodles with wide hollows, like Rigatoni, were made to take on hearty sauces and meat ragùs, concave noodles like Orecchiette were made to scoop up small ingredients. In Italy, the many shapes and styles of pasta were created with a dish or application in mind. While some reach for the classics-Spaghetti, Penne, Pasta Shells-some pasta shapes are just too fun to pass up. Even at the grocery store, it may be hard to choose. If you love pasta, then you know just how many pasta shapes there are.
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