Pasta that is shaped like a conch shell. You can get it ridged or smooth, though it is usually ridged. Use in salads or for eating with hearty sauces on (often served with a meat sauce.) Because of its “shell” shape reminiscent of the sea, it’s also a natural for seafood sauces. Cooking Tips Boil…
Ditali is a pasta from Napoli. The name in Italian (meaning “thimble”) is a bit misleading; this pasta isn’t closed at one end, as thimbles are, and given its size — 1/4 inch (1/2 cm) long and 1/4 inch (1/2 cm) wide — only Thumbellina would be able to get her finger in. They are…
Lumaconi are pasta shells, shaped like the shell of a snail. They are hollow inside, and open at one end, closing in on itself at the other end. They are as large as a ping-pong ball. They are usually first boiled, then stuffed with a mixture involving a cheese such as ricotta, or vegetables such…
Mostaccioli Pasta is a hollow tube pasta very similar to penne. It is cut about 2 inches (5 cm) long, though sometimes about 1 inch (2 1/2 cm) long. It comes with either smooth or ridged sides. The ends are “French cut” on a slant. It can be used for baking, or for salads. Substitutes…
Pasta Liscia is a term meaning “smooth pasta.” You will see it used in context of pastas that may have either smooth or “rough” surfaces. It’s generally not used to describe a pasta that is always just presumed to be smooth, such as macaroni. You will also see the “liscia” spelled with the “ia” dropped…
Penne Lisce © Denzil Green Short tubes of pasta, with diagonally cut ends, like French cut beans. There are two kinds of Penne: the “lisce” has a smooth surface, the “rigate” is ridged. The ridges in the rigate help it hold onto sauces better. If you making a Penne dish with any vegetables or chopped…
