Gnocchi: How to Make Light Potato Gnocchi, Plus Ricotta and Other Types
Good gnocchi are soft, light and almost cloud-like. Bad gnocchi are dense, gluey and rubbery. The difference comes down to moisture, flour and a gentle hand. This guide covers why potato choice matters, how to make potato gnocchi step by step, how to cook and serve them, and how ricotta and other types differ. Is […]
Acini di Pepe Pasta: Tiny Pasta Pearls for Soup and Salad
Acini di pepe are tiny, bead-shaped pasta, a type of pastina. The name means “peppercorns” or “seeds of pepper” in Italian, because the pieces are about the size of a peppercorn. They cook quickly and are best known in Italian-American wedding soup, but they also work in other soups, broths, cold salads and light comfort […]
Ripiena Pasta: Filled Pasta Types, Fillings and Cooking
Ripiena is the Italian word for “stuffed”, and it covers the whole family of filled pasta: ravioli, tortellini, agnolotti, cappelletti, mezzelune and many regional cousins. What they share is a thin sheet of dough wrapped around a seasoned filling, then cooked gently and dressed with something light enough to let the filling speak. This guide […]
Testaroli Pasta: Lunigiana’s Pancake Pasta and How to Serve It
Testaroli are an unusual pasta from Lunigiana, the borderland between northern Tuscany and eastern Liguria in Italy. Instead of rolled or extruded dough, they start as a thin batter of flour, water and salt, which is cooked like a pancake on a hot griddle, cut into diamond shapes and briefly heated in water before being […]
Stelline Pasta: Tiny Stars for Soup, Kids’ Meals and Quick Dinners
Stelline are tiny star-shaped pasta, and the name means “little stars” in Italian. They belong to the family of pastina, very small pasta made for soups and broths, and they are one of the first pasta shapes many Italian children eat. They cook in minutes, turn soft and tender, and carry the flavour of a […]
Gemelli Pasta: What It Is, How to Cook It and Best Sauces
Gemelli is a short Italian pasta that looks like two strands twisted around each other. The name means “twins”. Although it appears to be two pieces, each one is made from a single strand of dough that is folded and twisted into a tight spiral. The grooves and firm centre hold sauce, which makes gemelli […]
Radiatori Pasta: How to Cook It and What Sauces Suit It
Radiatori are short, ruffled pasta shapes named for their resemblance to radiators. Here is how to cook them, which sauces they hold best, and how they compare with fusilli, penne and rigatoni.
Casarecce Pasta: Twisted Scrolls, Cooking Time and Sauces
Casarecce are short, slightly curled pasta twists from Sicily. Each piece is rolled into a loose scroll, so a groove runs along its length. The name means “homemade”, which hints at its origin in village kitchens, where the shape was made by hand before factories took over. That groove is the whole point. It carries […]
Agnolotti Pasta: Piedmont’s Filled Pasta Pillows
Agnolotti are small stuffed pasta pillows from Piedmont in northern Italy. They are usually filled with roasted or braised meat, though cheese and vegetable versions are common too, and they are served with very little sauce so the filling stays in front. The best-known type, agnolotti del plin, is pinched closed by hand, and plin […]
Ditalini Pasta: Little Thimbles for Soup, Salads and Bakes
Ditalini are very short, hollow tubes of pasta. The name means “little thimbles” in Italian, which describes the shape: each piece is about as long as it is wide. Ditalini are best known in soups such as pasta e fagioli and minestrone, but they also work in pasta salads, baked dishes and quick weeknight meals. […]
