TriviaBug | Quiz on Types of Pasta

Types of Pasta

	Description	Name of the Pasta
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24.	Long, thin form of pasta that is versatile, popular, and available throughout the Western world. Can be literally translated as "little strings." A common theory is that Marco Polo brought this back with him from China, but this has not been proven.	Spaghetti
23.	The name derives from the Italian for twists. They originate from Northern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto or tomato based sauces.	Rotini
22.	Is the Italian word for dumplings. They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). In Brazil, Argentina and Uruguay, countries where Italian cuisine is especially popular, they are traditionally eaten on the 29th day of each month.	Gnocchi
21.	In the United States, it is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequently used in soups.	Orzo
20.	A form of pasta in sheets (sometimes rippled, though seldom so in Italy) and also a dish. The word is derived from the Greek word meaning chamber pot.	Lasagna
19.	Literally "little ribbons" in Italian, it is a very flat, thick noodle made of egg and flour, similar to tagliatelle.	Fettuccine
18.	A small, shell-shaped pasta with a rolled edge. It is similar in shape to casarecci, but shorter in length. The pasta is typically sold refrigerated. This is a Kosher food.	Cavatelli
17.	Small, squat pasta shapes that are said to resemble radiators. They somewhat resemble rotini in shape, but are generally shorter and thicker with a ruffled edge. They are often used in similar dishes as rotelle or fusilli, since the shape works well with thicker sauces.	Radiatore
16.	A kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy.	Agnolotti
15.	A form of tube-shaped pasta. It is larger than penne and ziti. It is usually ridged and the tube's end does not terminate at an angle, like penne's does. The word comes from the Italian past participle of a word which means "to draw a line".	Rigatoni
14.	They have a cylindrical shape and, usually, their ends cut diagonally. Deriving from Latin for "feather" or "quill".	Penne
13.	Literally "thin hair", it is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands. It is slightly thinner than vermicelli and slightly thicker than angel hair pasta.	Capellini
12.	Type of pasta which is shaped like a small bell or flower. (The name is Italian for little bell.) It is also sometimes referred to as gigli or riccioli. It is intended to be served with a thick sauce, or in a casserole.	Campanelle
11.	Commonly known as "bow-tie pasta," the name is derived from the Italian word for a butterfly.	Farfalle
10.	Commonly known as "seashells", the name derives from the Italian word for seashell.	Conchiglie
9.	A thick spaghetti-like pasta with a hole running through the center. The name comes from buco, meaning "hole" in Italian. It tastes similar to spaghetti, but is thicker, with almost a vermicelli texture. Originating in Sicily, it is good with semi-thick sauces, or just buttered with spices.	Bucatini
8.	A ring-shaped pasta typically stuffed with (but not limited to) a mix of meat or cheese. Has a legend surrounding it that says that it was inspired by a woman's navel.	Tortellini
7.	Type of pasta that is round in section and somewhat thinner than spaghetti. Translates as "little worms".	Vermicelli
6.	Classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.65cm to 1cm (0.25 to 0.375 inches) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.	Tagliatelle
5.	A helical shaped pasta, is usually about four centimetres long. It is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly bigger and thicker. Is often made in green and red varieties, produced by adding spinach and tomatoes respectively.	Fusilli
4.	A popular type of pasta, comprised of a filling, commonly (though not always) meat-based, sealed between two layers of pasta dough. They are commonly rectangular or circular in shape. The word derives from the verb meaning 'to wrap'.	Ravioli
3.	The name derives from the Italian for twins. They are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral.	Gemelli
2.	The name derives from the Italian word for little wheels. They are also known as wagon wheels.	Rotelle
1.	A form of pasta that is flat like fettuccine and trenette, but narrow like spaghetti. The name means "little tongues" in Italian.	Linguine
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