4. The name comes from the
Genoese “strufuggia" ,
rub, the movement
necessary to knead them .
They are seasoned with
basil, olive oil, grated
cheese and pine nuts.
Trofie
6. The name comes from
the verb
“tagliare“(cut), since
they are obtained by
cutting the rolled
pastry. They are
seasoned with meat
sauce and grated
cheese.
Tagliatelle
7. Pasta of rye flour
filled with cheese,
dressed with butter.
Ravioli
8. Long pasta with a
rough surface,
dressed with duck
sauce.
Bigoli
9. Triangles of egg pasta
composed of wheat flour
and buckwheat flour,
dressed with butter and
sage
Blecs
16. The name comes from the Greek words
"pas" and "keir" that mean "hand-full" in
reference to their size. They are served
with seafood or ricotta cheese.
Paccheri
17. Very thick Pasta dug in the middle with
thumb pressure and topped with broccoli
rabe.
Orecchiette
18. The shape is similar to a shell
of almond, wrinkled and with
curled edges. It is dressed
with Lucan lamb ragout.
Bucce di Mandorle
19. Pasta made with the stick
of a wild plant, around
which it is wound to
shape it. It is dressed with
pork sauce.
Fileja
20. Pasta with a shape inspired to the
earrings of African women, topped
with beef sauce.
Anelli
21. Shaped shells pasta made
from semolina flour rifled and
water, served with sausage
sauce
Gnocchietti