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Conchiglie, commonly known as "shells" or "seashells" is a type of pasta. The shell shape of the pasta is good at catching the sauce.
This Italian pasta resembles conch shells. It is often served with tomato or meat sauces, or in pasta salads. Conchiglie pasta is a shell like Italian pasta which comes in a range of sizes, from tiny shells for soups to jumbo shells which can be stuffed and baked. This simple and very versatile pasta shape is very popular in many parts of the world for a wide range of dishes.
Typically, conchiglie pasta is wide in the middle, tapering down to narrow sides. When the shell side of the pasta is flipped, it reveals an opening which runs along the length of the pasta. Because the pasta is hollow and ridged, it is suitable for a wide range of sauces. The sturdy shape will hold up well under chunky meat and vegetable sauces, while the hollow parts of the shells can act to trap thinner sauces.
The pasta is also flavorful plain, with a light sprinkling of olive oil and fresh herbs. In addition to being served with sauce, conchiglie pasta can be baked in casseroles, used as a carrier for macaroni and cheese, added to pasta salad, and included in soups. Pasta made with whole wheat instead of refined flour makes it darker but more nutritious. It is high in complex carbohydrates, which provide a "time release" of energy rather than a quick boost.
Fusilli are long, thick, corkscrew shaped pasta. Fusilli being a fairly wide pasta absorb buckets of sauce.
Fusilli pasta is a popular Italian pasta shape which has been widely exported to all over world. It is among the most common of the more unusually shaped pastas, since fusilli is highly versatile in the kitchen. It can be eaten plain as a pasta dish, but it can also be baked into casseroles, used in pasta salads, and added to soups.
Fusilli is a diminutive of fuso, the Italian word for spindle. Some people also call it pastarotini, in reference to the rotating, twisted shape. The shape of fusilli pasta makes it well suited to hold an assortment of sauces. The small crevices of the helix shape can hold on thin, very light sauces, while the springy shape holds up under heavy meat sauces as well. The best fusilli pasta is made with hard durum wheat. This wheat will be dense and chewy when cooked and it will also help the pasta hold its shape if it is cooked longer. Fusilli pasta made from durum wheat can be used in dishes which need to be reheated, as the pasta will not fall apart as readily as pasta made from soft wheat.
An emblem of Italian cuisine, spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables.
Spaghetti is long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. Italian dried spaghetti is made from durum wheat semolina, but outside of Italy it may be made with other kinds of flour. Traditionally spaghetti was 50 cm (20ins) long, but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 2530 cm (1012 in) lengths.
A variety of pasta dishes are based on it, from spaghetti withcheeseandpepperor garlic and oil to spaghetti with tomato, meat and other sauces. Spaghetti is frequently served with tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables.
A popular Italian appetizer is a hollow cylinder shaped, lends it to hold sauces or dressings very well.
Penne is a type of pasta with cylinder-shaped pieces. Penne is the plural form of the Italian penne, derived from Latin Penna (meaning "feather" or "quill"). In Italy, penne are produced in two main variants: "penne lisce" (smooth) and "penne rigate" (furrowed), the latter having ridges on each penna. Penne is a popular ingredient in pasta salads. Penne makes excellent and versatile pasta for many applications because of its very practical design. The hollow center allows it to hold sauce, while the angular ends act as scoops. Penne rigate's ridges allow it to hold more sauce, as well as offering an alternative textural option for certain dishes; penne offers a refined sensation to the palate.
