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Pasta Tubes
Synonyms: tubular pasta = tubular-shaped pasta = tube-shaped pasta
With their thick walls, tubular pasta like penne and macaroni are ideal for pasta salads, thick sauces, and casseroles. Long tubes like perciatelli are often served with sauces, or they're broken up and used in soups. Large, wide tubes like cannelloni and manicotti are stuffed and baked. Tubes with grooves on the exterior, denoted by the Italian adjective "rigati" or "rigate" after the pasta's name, do a better job of holding sauces. Smooth-walled pasta is called "lisci" or "lisce." Varieties:
calamaretti Notes: These look like rings of squid ("calamari" in Italian). They're great with sauces. Substitutes: paccheri OR rigatoni OR elicoidali OR tortiglioni
canneroni Pronunciation: ca-na-ROW-nee Notes: Canneroni ("big reeds" in Italian) are small, short tubes of pasta. Substitutes: ditali
cannelloni Pronunciation: kan-uh-LOW-nee Notes: Cannelloni ("big reeds" in Italian) are large pasta tubes that are usually stuffed with a meat or cheese filling and baked. The name is also used for the finished casserole. Substitutes: manicotti OR tufoli (smaller) OR egg roll wrappers
cannolicchi Notes: These are short, grooved tubes of pasta. Substitutes: penne OR ziti OR canneroni
cavatappi Pronunciation: cah-vah-TOP-pee Notes: This is a type of Italian pasta shaped like a short, slender corkscrew. Substitutes: fusilli OR farfalle OR cavatelli OR orecchiette OR elbow macaroni
elicoidali Notes: This Italian pasta consists of medium-sized, flat-cut tubes with spiraling ridges on the outside (elicoidali is Italian for "helix"). Substitutes: rigatoni OR ziti OR elbow macaroni OR penne
garganelli Pronunciation: gar-guh-NAY-lee Notes: With its quill shapes, this type of Italian egg pasta resembles penne. It's often served with a simple meat sauce. Substitutes: penne
macaroni = maccheroni Pronunciation: mac-uh-ROW-nee Notes: This tubular Italian pasta used to be made by wrapping pasta dough around knitting needles. The term now refers to any small tubular pasta, all of which go well with chunky sauces. Elbow macaroni is curved, and is traditionally used to make macaroni and cheese. Substitutes: farfalle OR conchiglie OR penne OR rigatoni OR fusilli OR gemelli OR ruote OR ziti (broken into small lengths if long) OR perciatelli (broken into small lengths)
maccheroncelli Pronunciation: mack-er-own-CHELL-ee Notes: This is a long, tubular pasta. It's good with heavy sauces or in casseroles. Substitutes: perciatelle
magliette Pronunciation: may-LYAY-tay Notes: This is a short, tubular variety of pasta. Substitutes: elbow macaroni OR ziti OR canneroni
maltagliati Notes: These short tubes of Italian pasta are great with chunky meat or seafood sauces. Cooking time is 11 minutes. Substitutes: paccheri OR rigatoni OR elicoidali OR tortiglioni
manicotti Pronunciation: man-uh-COT-tee Notes: These large, ridged tubes are usually stuffed with ricotta cheese and spinach and then baked. Substitutes: cannelloni OR egg roll wrappers OR lumaconi mezzani Notes: This is a type of tubular Italian pasta that's short and curved. Substitutes: macaroni OR ziti
mostaccioli Pronunciation: muss-tah-chee-OH-lee Notes: These "little mustaches" are tubes of Italian pasta cut on the diagonal. Substitutes: penne OR ziti
paccheri Notes: These large pasta tubes are about an inch in diameter. They collapse after they're cooked, trapping sauces within. Substitutes: rigatoni OR elicoidali OR tortiglioni
pasta al ceppo Pronunciation: PAH-stah al CHAY-poh Notes: This means "pasta on a stick" in Italian, and this tubular pasta was originally made by wrapping dough around knitting needles. Substitutes: macaroni
penne Pronunciation: PEH-neh Notes: This Italian pasta consists of short tubes cut on the diagonal, the better to scoop sauces inside. It's very versatile, and works well mixed with a sauce, or in a casserole, soup, or pasta salad. Penne rigate has ridges, the better to hold sauces. Penne lisce has smooth walls. Substitutes: mostaccioli (shorter, wider tubes) OR ziti (break into small pieces if in long form) OR rigatoni OR elbow macaroni (use 1/3 less if measuring by volume) OR elicoidali OR ditali OR fusilli
pennette Notes: This is a smaller version of penne, a popular Italian pasta shape. Substitutes: ziti (break into small pieces if in long form) OR perciatelli (break into small pieces)
perciatelli = bucatini Pronunciation: pear-chuh-TELL-lee Notes: These are hollow pasta rods that are thicker than spaghetti. They're usually served in casseroles or with hearty meat sauces, or they're broken up and served in minestrone soup. Substitutes: spaghetti (thinner rods) OR linguine OR fettucine
reginelle Notes: These pasta tubes are similar to penne, though a bit longer and thinner. The name reginelle is also sometimes used for reginette pasta, which are wide ribbons with ruffled edges. Substitutes: penne OR ziti
rigatoni Pronunciation: rig-uh-TOE-nee Notes: These are big pasta tubes with ridges. They're normally served with chunky sauces or baked in casseroles. Substitutes: penne OR elicoidali OR paccheri OR ziti OR elbow macaroni
tortiglioni Notes: This is a tubular Italian pasta that's often served with chunky sauces or in casseroles. Substitutes: penne (smaller) OR rigatoni OR paccheri OR elicoidali OR ziti (break into small pieces if long) tufoli = canneroni grandi Notes: This large, tubular pasta is often stuffed and baked. It also goes well with hearty sauces. Substitutes: cannelloni (larger) OR manicotti (larger)
ziti = zitti Pronunciation: ZEE-tee Notes: These come either as long, hollow rods or as short tubes, called cut ziti. They're often baked in a casserole. Substitutes: rigatoni OR penne OR elbow macaroni OR mostaccioli OR ditali OR ditalini OR elicoidali
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