![]() I’ll use the well known Tagliatelle, as an example (that’s it in the bottom right of the group of photos just below). Here’s an example of the regional-names issue. Do we really need that many names for long, skinny mixtures of flour and eggs and/or water? Add the two together and there are 130 names for long and skinny pasta. I count over 100 names for the long and skinny pastas that are used regionally. But, guess what? There are regional names, also…the number of which is shown in the parenthesis following each name type above. But, those are the common names for the long and skinny pastas. REGIONAL PASTA NAMES: That’s 32 names for for long pastas. PASTAS IN THE LONG CATEGORY: barbine (1), bavette (3), bigoli (1), bucatini (8), busiate, capellini (7), fedelini, ferrazzuoli (1), fettuccine (4) (I’ll explain why I’ve bolded fettuccine, below), fileja (6), linguine (5), lagane (2), lasagna (8), lasagnette, lasagnotte, maccheroni alla molinara, maccheroncini di campofilone, mafaide (9), matriciani, pappardelle (3), perciatelli (4), pici (3), pillus (1), rustiche, sagne ‘ncannulate, scialatelli, spaghetti (6), spaghetti alla chitarra (2), spaghettini (1), spaghettoni (1), stringozzi, su filindau, tagliatelle (15), taglierini (3), trenette, tripoline (1), vermicelli (1), ziti (5). NOTE: I’m going to be making a point with the next few paragraphs, so please bear with me. Here is a semi-comprehensive (is there such a thing as ‘semi-comprehensive’?) list of these ‘long’ pastas…and I’ll provide just a few photos. They are made either by extruding them through a die, or by rolling them out and hand cutting them. ![]() These are like what you think of as spaghetti, of which there are many types…just head up to your grocery store to see that for yourself.
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