This braided, ring-shaped pasta is prepared exclusively in the village of Morgongiori in western Sardinia. After being plaited, lorighittas are left to dry in baskets before being prepared with various sauces. The first written mention of lorighittas dates back to the sixteenth century, and throughout history, this variant of pasta has been prepared by women.
Others assert that their decorative form and the name lorgighittas, which approximately translates to “ears,” derive from the fact that they were once worn as jewelry by young, unmarried women.
Ricciolini is a traditional Emilia-Romagna pasta variant that originated in Ferrara. Flour, salt, and a few eggs are used to make pasta. The dough is kneaded, allowed to settle, and then small pieces are pinched off and shaped with oiled hands into narrow strips that resemble corkscrews.
Once ricciolini is prepared, they are simmered in broth. This type of pasta is traditionally prepared for Yom Kippur. The term ricciolini translates to “little curls”
Maftoul is the Palestinian equivalent of couscous and is therefore commonly known as Palestinian couscous. It is prepared by hand-rolling moistened, sun-dried bulgur with wheat flour to form slightly uneven balls. The bulgur grains are then steamed and desiccated; they can be used similarly to couscous and other types of pasta.
Maftoul differs from the North African version of couscous not only in the ingredients used to prepare it, but also in the size, color, texture, and flavor of the grains. Maftoul grains are larger, firmer, and slightly darker than couscous grains, and their flavor is nuttier and more robust.
Strascinati is an Italian pasta variant that is traditionally prepared in the regions of Basilicata and Puglia in southern Italy. Strascinati, which are made with semolina flour and water, resemble orecchiette but are larger. Their name derives from the Italian verb strascinare, which means to pull, as they are traditionally produced by pulling small pieces of pasta dough over baking boards (grooved boards are used for the ridged version of this pasta).
Strascinati can be coupled with straightforward tomato sauces and traditional ragùs, or it can be simply seasoned with fried breadcrumbs, anchovies, and peperoncini crushing.
The Italian pasta Lumaconi is formed like a large, hollow snail’s shell. It is prepared in both ridged and smooth variants. In contrast to its smooth counterpart, the lumaconi right variety is optimal for capturing sauces.
Typically, this pasta is cooked, loaded with cheese, vegetables, and mushrooms, and then baked. It is crucial not to overcook lumaconi, as they will become flimsy and unfit for filling if they are.
Ziti is an Italian pasta with a tubular shape and a straight cut, which allows it to flawlessly absorb the sauces and flavors of various dishes. Pasta is typically baked in casseroles with layers of different ingredients, cheeses, and sauces, but it is also used in pasta salads and raw pasta dishes.
7. Pâtes d’Alsace
Pates d’Alsace is a dry pasta prepared with durum wheat and fresh eggs in the proportion of 320 grams of eggs per kilogram of durum wheat. It is manufactured in the Alsace region of France, where there is still a strong tradition of pasta made with eggs.
It is packaged in transparent packets, allowing the pasta to be entirely or partially visible from the outside. Eggs help maintain the pasta’s consistency during heating and enhance its flavor. This pasta must be exceptional, as it accounts for fifty percent of the egg pasta produced in France.
8. Fusilli Bucati
Fusilli bucati is a variant of the well-known Italian fusilli pasta, consisting of hollow pasta strands that are twisted to resemble corkscrews or tiny springs. This type of pasta is typically served with thick, chunky sauces because its shape holds the sauce and ingredients exceedingly well.
Fusilli Ducati’s hollow interior allows it to contain even more sauce than regular fusilli.
Chifferi is an Italian tubular pasta that is short and thick. Due to its shape, it is frequently used in stews like minestrone. Additionally, there is a subtype of Schiffer known as chauffer rigati, which is also tubular but bent and is typically served with basic light sauces or cheese-based condiments.
This traditional Italian pasta is prepared with a combination of buckwheat and wheat flour and was created in the 1500s. It is frequently referred to as short tagliatelle and is characterized by its flat, wide, and dark form. It originated in Lombardy, specifically in the Valtellina valley, and is traditionally combined with potatoes, cabbage, butter, and cheese, such as Valtellina Casera or Parmigiano Reggiano, to make pizzoccheri alla Valtellinese, the regional specialty.
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