The document provides an overview of various types of pasta from different regions in Italy, including their names, characteristics, and suggested sauces. Each pasta type is briefly described, highlighting its unique features and ideal pairings, such as Bigoli from Veneto or Penne from Campania. The text emphasizes the enjoyment of these pasta varieties and recommends using noodle and pasta-making tools for healthy home cooking.

1. Know Your Pasta

2. Table of Content
Pasta Name of Region
Bigoli Veneto, North Italy
Strozzapreti Emilia Romagna, North Italy
Trofie Liguria, North Italy
Gigli Tuscany, Central Italy
Chitarra Abruzzo, Central Italy
Penne Campania, Southern Italy

3. Pasta: Bigoli
Region: Veneto, North Italy
Bigoli is the name for a long pasta that is made in a slightly thicker
way in comparison to spaghetti. Bigoli pasta were traditionally made
using buckwheat flour but now you can make it using whole wheat
flour instead. Eat it and enjoy the taste of it!
This long and thin pasta can be served with light seafood sauces. You
can also add cream or oil based sauces according to your taste.

4. Pasta: Strozzapreti
Region: Emilia Romagna, North Italy
Strozzaprreti also known as Stranglolapreti is a type of twisted tube
pasta, that translates literally as ‘priest stranglers’! You can make it
according to your taste and preferences and serve it with light and
smooth sauces, which will add taste to it.
This twisted tube pasta can be served with lighter and smoother
tasting sauces that will add taste to your taste-buds. You can serve it
with pesto.

5. Pasta: Trofie
Region: Liguria, North Italy
Trofie is refers to 2- or 3-inch long thin twisted rolls of pasta. These
were traditionally rolled on the knees of fishermen’s wives thus the
shapes are twisted. Serve this with pesto, green beans and potatoes and
enjoy the tasty pasta at you snack time!
This twisted tube pasta can be served with lighter and smoother tasting
sauces that will add taste to your taste-buds. You can serve it with
pesto.

6. Pasta: Gigli
Region: Tuscany, Central Italy
Gigli, is described to be as a short fluted dried pasta that is made in
Florence, Italy. It is made in the shape of a lily and that is the
symbol of Florence. It is shaped as cone, with a curled, ruffled top
that resembles a church bell.
Serve Gigli the cone shaped pasta with light sauces and enjoy the
delicious snack

7. Pasta: Chitarra
Region: Abruzzo, Central Italy
Chitarra, (Spaghetti) is also known as maccheroni, is an egg pasta
typical of Abruzzo, Italy. It is a long thin pasta that is cut using a
harp-like tool. In order to make it the fresh pasta dough is finally
pushed through the fine strings that evokes up to cut it into strands.
You can serve it with spice tomato sauce and enjoy it.
This long and thin pasta can be served with light seafood sauces. You
can also add cream or oil based sauces according to your taste.

8. Pasta: Penne
Region: Campania, Southern Italy
Penne is also known as Maltagliati, is one of the most popular pasta
types that is eaten in the Southern Italy. Penne means ‘quills’ and it
is a kind of straight tubes of pasta that is cut diagonally at the ends.
You can use the pasta in the vegetable pasta salad or you can also
serve this creamy pasta with ricotta as per your taste.
This tube shaped pasta can be served with hearty vegetable sauces
you can have it with baked cheese dishes. It is also good to eat with
Bolognese or ragu.

9. Enjoy Home Made Snacks with Innovative
Noodle and Pasta Maker
KENT Noodle and Pasta Maker Philips Pasta and Noodle Maker

10. Eat Healthy to Stay Healthy
Thank You