Shape – A long type of pasta that is shaped like a wide tube about 25 cm long. Cooking time – Cook in boiling water until “al dente”...
Shape – Extremely thin long pasta 0.8-1.2 mm Cooking time – 4 minutes (until ready). Capellini goes well with light sauces, broths, fresh vegetables, and seafood.
Shape – long flattened pasta in the form of noodles. Cooking time – 7-9 minutes (until ready). Bavette is combined with seafood sauces, meat, and even just cheese....
Shape – a long flattened wavy pasta of varying thickness. Cooking time – 12-14 minutes (until tender). Mafaldine is combined with sauces of meat, game, fish, spices based...
Shape – long flattened pasta in the form of noodles. Cooking time – 8-10 minutes (until ready). Linguine combined with seafood, pesto sauce, tomato sauces.
Shape – a long thick pasta with a hole, 3.2 – 3.4 mm in diameter. Cooking time – 12-14 minutes (until ready). Maccheroncini goes well with both thick...
Shape – a long thick pasta with a hole, 2.8 – 3 mm in diameter. Cooking time – 12-14 minutes (until ready). Bucatini combines with vegetable dressings and...
Shape – a long thick paste, with a cross-section of 2.4 – 2.6 mm in diameter. Cooking time – 10-12 minutes (until ready). Combines with dishes that have...
The shape is a long and thin paste. The size is 1.8-2 mm in diameter. Cooking time – 10-12 minutes (until ready). Suitable for almost all sauces and...
Shape – a long thin paste, 1.6 – 1.7 mm in diameter. Cooking time – 6 minutes (until ready). Spaghettini goes well with many light sauces and dressings....
Form – long paste, 2 – 2.3 mm in diameter. Cooking time – 8-10 minutes (until ready). Combine with light tomato sauces based on fish or seafood, soups,...
Pasta production began in Sicily around 1150 B.C., but it came somewhat later in Naples. The climate and breezes in Naples were suitable for air-drying pasta on a large scale. Simple long molds, mostly spaghetti, and vermicelli, completely dominated because they could be efficiently dried, the stamps for these molds were easy to make, and the primitive pasta extrusion machines available at the time could handle them.
Today, thanks to modern extrusion and drying equipment, there are many more extended forms, and although short forms now outnumber them 10 to 1, some long states continue to be very popular.
There are many types of long pasta in Italy. Spaghetti is undoubtedly the most famous, perhaps even the most favored type of Italian cooking in general, but there are many others worth discovering.
