You can get acquainted with shapes such as Makaroni, Penn, Spaghet and even ravioly. But these pasta figures are very strange, they will increase your eyebrows and go – “Oh, Mama Mia!” Let’s take a look at some funny looking, unusual pasta shapes.
Testaroli
Testaroli. Photo: Wikimedia Commons
Is this bread? Is this pasta? We will leave you to decide. Testaroli, or testarolo, thin, spongy pasta, or bread that is prepared in sheets like circular crepe, and then cut into diamonds or rectangular shapes. Due to its spongy texture, it is often compared to a bread that is similar to the phochesia bread.
After originating in the Lunigiana region of Italy, it is one of the oldest pasta in existence. Testaroli is prepared by adding flour, water and salt – some ingredients required for pasta flour – mixed to a batsman, and then cooked on a flat surface made of terracotta or raw iron, called testo, hence the name. It can be dressed with pasteos or other ingredients such as olive oil, pecorino (a salty cheese made from lamb), Parmeson cheese and garlic.
Su Philindu
Filindeu in broth. Photo: Wikimedia Commons
This rare and endangered pasta size looks as if the textile industry got flour instead of threads and spacious sewing machines, and is definitely sufficient, which not only makes it the most strange, but also the most difficult pasta shape for the master. This masterclass-worthy pasta size originated from the mountains of the Barbagia region in Sardinia, an island on the Mediterranean Sea.
Due to its endangered conditions, it is listed in The Arc of Taste, an international catalog of endangered heritage foods that strives to protect these risk foods that are constantly produced, unique and specialized. (Yes, people, you heard it! There is an organization to protect the endangered food!)
SU Filindeu is made of semolina (Sooji, as we call it) and dragged in very thin threads, which are further placed in three layers on top of each other on a tray and drying up to make sheets like cloth. Dried sheets then break into small pieces and are traditionally served in mutton or sheep broth with peckorino cheese.
Campnel
Campnel or Gigli. Photo: Wikimedia Commons
These are probably one of the most beloved pasta figures in the list. The name translates into “Little Bells” or “Belflower”, and as the name suggests, they are small cone -shaped with a rifled edge – or better yet, a bell. Due to the size of its flowers, it is also called Gigli (‘Lily’) or Trumpti (‘Trumpets’).
These floral pasta figures arise from Tuscany, and here is a fun fact – Pasta is also associated with a very special Italian flower: Floorntine Lily (which is not technically a lilie, but an iris). It also helps to know that Tuscany is also called “city of lily” due to attachment to the flower.
These children are very cleverly shaped, too. The conical structure helps to keep the sauce quite well, a burst of sauce in every bite. And so, it is used in casserole dishes and dishes with a thick chutney.
‘A cacoula
‘A caccvella. Photo: Wikimedia Commons
This pasta is interestingly shaped a pot. Funny is enough, Caccvelle translates to “utensils” in Italian’s destiny dialect. But, is it a “damn!” It is that this is the largest pasta size in existence. A specific shell measures a diameter of 9 cm and a height of 6 cm, and weighs about 50 grams.
Naples, originating from a city Graneano near Italy, this pasta is so huge that they are usually stuffed in single parts. Funny facts are also Grannano where pasta was first produced commercially.
The most specific way to serve this pasta in a dish is with tomato sauce, mosarella, minced meat and rickota cheese. It is famously called Caccvelle Pasta Alla Sorentina, and is very traditional in the field of Campania.
Korzetti
Corzetti. Photo: Flickr
If you feel that fun cut-outs with cookie cutters were very mainly in the mainstream, then there is a pasta that takes beauty design to another different level: Korzetti!
Northwests with Liguria to-France border in Italy-a very special unique sales point in-corzetti: an embossed small decoration on both sides of the shell that can be given by a special hand-carved piece of wood, or by a machine. It looks like a seal, or a coin. At one point, the pasta shell had a family coat of weapons engraved on them, now they have a regional coat of weapons, or the manufacturer’s trademark.
On a side note, pasta is named as a Genoan coin, Korzeto. Surely explains a lot, right?
Cavatappi
Cavatappi. Photo: Wikimedia Commons
What if Fusili and Macaroni are crossbrede? Perhaps, it will look something like this. The cavewear is essentially with a spiral shape like Makaroni Fusilli.
This pasta is also called spirali, and originated in the 1970s, called Barilla – one of Italy’s oldest food companies – in Parma, Northern Italy. And its original story is one of the happiness.
A set of pasta’s death (metal plates are used to provide a special shape in the dough) was accidentally made with a spiral set of lines instead of a straight set. These die produces pasta in a spiral or spring shape. Bairailla decided to name it after Adriano Celesso-Ek singer-song and Italian actor, and one of the country’s largest showmen, who was one of the country’s biggest showmans, was named Il Moleggito (Lit. “Bouncing One”) due to his energetic dance. Because the name was already trademark, other pasta growers gave it a different name, such as cavatappice. (Lit. Corkscrew). And yes, do not confuse this pasta with Fusilli, even if it is usually called “Corkkru Pasta”.
