Strozzapreti/stroh•tzuh•PRAY•tee/

Tuscany,Emilia-Romagna

“PriestStranglers”

Arrabiata,Duck Ragu

Ziti/ZEE•tee/

Campania& Sicily

“Bride &Bridegroom”

Baked PastaDishes

Pasta al Ceppo/PAH•stah•al•CHAY•poh/

Abruzzo“Pasta Rolled bya Stick”

SmoothSauces

Rigatoni/rih•gah•TOE•nee/

Southern &Central Italy

“LittleThimbles”

MeatSauces

Pizzichi/piz•EEK•ee/

Abruzzo“Pinches,Nips & Bites”

Mushroom &Truffle Sauces

Cavatelli/cah•vah•TELL•lee/

Puglia“LittleHollows”

Soups &Meat Sauces

Radiatori/rah•dee•a•TOE•ray/

Modern Shape(est. 1930s)

“Radiators” Pesto, RoastedVegetables, Mac

& Cheese

Orechiette/oh•reck•ee•ET•tay/

Puglia &Southern Italy

“LittleEars”

Light Coatsof Oil-Based

Sauces

Rigatoncini/ree•gah•tone•CHEE•nee/

SouthernItaly

“Small LinedOnes”

Arrabiata,Substantial

Meat Sauces

Fusili/foo•ZEE•lee/

SouthernItaly

“Fuso” Meaning“Spindle”

BakedPastas, Cold

Salads

Pastina/pah•STEE•nah/

OriginUnknown

“LittlePasta”

Soups& Brothy Stews

Penne Rigate/PEN•nay•ree•GAH•tay/

Campania“Pens and Feathers”/“Quill Pens”

Baked Dishes,Meat Sauces,Puttanesca

�enne/TRAY•nee/

ModernShape

“Penne ShapedLike a Triangle”

Baked Dishes,Meat & Vegetable

Sauces

Garganelli/gar•guh•NAY•lee/

Emilia-Romagna

“Garganel” Meaning“Throat”

Creamy Sauces,with Ham

& Peas

Cavatappi /cah•vah•TOP•ee/

Romagna& Tuscany

“Corkscrews” Macaroni& Cheese

Gnocchi/NYAWK•kee/

NorthernItaly

“Lump, Knotor Knuckle”

Light Butter,Pesto or CheeseBased Sauces

Papardelle/pah•pahr•DELL•lay/

Emilia-Romagna

Tuscan “Papparsi”Meaning “To Pig Out”

Slow-CookedMeat Sauces

Spaghetti/spah•GEH•tee/

Central Italy,Rome & Campania

“Spago” Meaning“String”

Tomato Sauces,Carbonara,

Cacio e Pepe

Bucatini/boo•cah•TEE•nee/

Lazio“HollowStraws”

Amatriciana,Carbonara

Linguine/lin•GWEE•nay/

Genoa &Liguria

“LittleTongues”

Pesto, Clams &Other Seafood Based Sauces

Murray’s Pasta 101Discover the origins and preparations of your favorite shapes and varieties