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Typical shape of central Italy, especially of the area around Rome, bucatini are the perfect synthesis between long pasta, of which they share the dimensions, and short pasta, of which they share the central hole, and have a consistency that enhances the flavors of any sauce.
Thanks to their thickness and central hole, Bucatini are a perfect shape for pairing with thick and important sauces. In addition to the classic and tasty Amatriciana preparation (with a sauce based on tomato pulp, diced bacon and a pinch of chili pepper), Bucatini are also excellent seasoned with sauces based on tomatoes, vegetables and cheeses. Vegetable sauces also enhance the inviting nervation of Bucatini, especially if bound with eggs or cheese.
Ziti and Zitoni belong to the same family as Bucatini, long pasta with a central hole whose diameter varies from 5 to 10 mm, especially suitable for timbales and baked flans seasoned with rich sauces and a strong flavor.
Historians are hesitant to attribute a precise geographical identity to cannelloni, but they agree that they are one of the first formats created by man.
Historians hesitate to attribute a precise geographical identity to cannelloni, but agree that are one of the first formats invented by man.
In fact, since ancient times they were prepared by cutting fresh pasta into rectangles that, once stuffed, were rolled up and then cooked. Cannelloni are made from a mixture of wheat, water and salt, which the tradition of central and northern Italy has modified and enriched by replacing the water with egg.
Cannelloni go well with both meat sauces and vegetables, thanks to the pastry that enhances their flavor and they represent the ideal base for substantial, rich, tasty dishes. Their hollow interior is ready to welcome and enhance the tastiest fillings, from the most classic to the most imaginative.
Italian tradition wants them seasoned with ragù, even if this format invites, by its very nature, even bold experiments.
Of central-northern origin, capellini have an evocative name that immediately brings to mind light, almost childish hair.
In fact, they are also known as angel hair or maidenhair, precisely because of their delicate and elegant shape.
They appear as long, golden strands of pasta with a thin, almost fragile thickness. In reality, they maintain their structure intact even when in contact with the hottest broth. But it is in dry recipes that they express themselves best, enhancing all the flavor of the ingredients and enveloping them in their long embrace.
Capellini prefer light condiments, which do not weigh them down.
A very simple sauce is one based on fresh tomato, oil and basil. They are also used for baked pies, as they maintain an impeccable shape.
The conchiglie rigate (striped shells) are one of the most popular shapes at the table thanks to their ability to accommodate any seasoning.
Inspired by the sea and of certain central-southern origin, they are probably one of the most well-known and loved shapes in the world, thanks to their enchanting shape.
Extremely versatile, they lend themselves to any preparation, giving their best with all sauces, whether simple or rich.
The concave shape and the expert external ridges allow you to perfectly collect any sauce, even the most elusive. For this reason, the shells prefer sauces that want to be wrapped in their welcoming shape, even in rich baked preparations: their large cavity retains the flavor, returning it to the palate in all its fragrance.
Very similar in shape to the shells, and suitable for the same type of sauces, are the Pipe rigate and Pipette rigate, more widespread in central-northern Italy.
The crespelle (or crépes) are a type of lasagna that is much thinner but made in a totally different way.
They are obtained by mixing flour, salt and eggs, milk, water and oil in a bowl and mixing them well, ensuring that the mixture, which is quite liquid, does not form lumps. Then
pour a spoonful of the mixture into a non-stick pan, buttered and very hot, and let it cook, taking care to turn the crepe over when the first side is cooked.
The result is very thin and slightly crunchy sheets used to make recipes similar to those of lasagna (but with an effect of almost inconsistency of the pasta) or to create parcels or wallets that
contain fillings based on cheese, mushrooms, vegetables, rarely meat or fish.