Types of Pasta ...

I am often asked what Pasta is the best in town and what to use. Pasta is for individuals and a matter choice. Also depends on the dish you are planning to cook.
I say it's more important to master the art of how to cook Pasta.

I have gathered some information from various sites and hope it clarifies and gives you more of an idea what is available in the market.

Long Pasta
Spaghetti: "Little Strings", long, thin strands of dried pasta. The standard against which others strands are compared.

Spaghettini: thinner spaghetti (but not as thin as angel hair)

Spaghettone: big spaghetti.

Capellini Tangelo (Capelin): angel hairs: the thinnest and most delicate of the spaghetti family. Sometimes an egg pasta.

Linguine: little tongues: narrow flat strands of dried pasta (usually). Sometimes a fresh pasta of the same size and shape can be call linguine.

Bucatini: pierced pasta. Slightly thicker than spaghetti with a hole in the center. Sometimes called Perciatelli.

Vermicelli: also very thin and fine Spaghetti. This term is used mostly in southern Italy.

Bigoli: a whole wheat thicker than Spaghetti pasta, common in Venice and the Veneto.

Perciatelli: same as Bucatini.

Pici (or Pinci): this is a hand-rolled pasta, primarily from the Montalcino and Pienza region. It resembles a slightly thick Spaghetti, and generally comes in nests. Ideal for Lamb and Boar Ragus.

Tubes
Penne: Quills. The basic tubular pasta. About 5/16 inch in diameter, and about one-inch long, cut on the diagonal. Can be smooth (Lisce) or with ridges (Rigate).

Garganelli: see under fresh pasta, although commercially one can sometimes get a Maccheroni version.

Elicoidali (a helix): these are tubes with ridges that have been cut squared off, not on the diagonal. The ridges curve around the tube in a raveling sort of way. Larger than Penne.

Cavatappi: not very common, but a great sauce coverer.. Really larger Fusilli (see above) with holes in the middle, therefore qualifying as tubes.

Maccheroni: now sort of an all-purpose general name for dried pasta.

Chifferi: a Maccheroni in sort of a half-moon shape, or an elbow. About one-inch long.

Rigatoni: big Penne, ribbed. Generally slightly curved. Large, fat and generally quite chewy.

Rigatoncini: slightly smaller Rigatoni.

Millerighe: (thousand lines) bigger than Rigatoni, more ridges, generally a little flatter tube, and straight.

Ziti: (bridegrooms) these are smaller versions of Rigatoni, about two inches long, and a staple of Naples.

Paccheri: a tube pasta, wide and short. About 3/4 inches in diameter and 3/4 inches in length. Made with durum. A special favorite is Paccheri Di Gragnano, from what is reputably the premier durum flour pasta making village (near Napoli). Popular as a pasta with seafood and garlic.

Mezze Maniche: (striped sleeves) a pasta very similar to Paccheri: same size and shape, but generally made from regular flour and is usually found in the north - Bologna, Genoa, etc.

Special Shapes
Fusilli: short spiral strands of pasta that resemble a corkscrew. They also seem to be shaped like a metal spring. Fusilli Lunghi are long strands of the same.

Trofie or Troffie: a Genoese home-made pasta that sort of resembles a corkscrew. Made by holding a two inch length of pasta under your fingertips, rolling it, and then hold both ends and twist it.

Troffiette: these are really Genoese Gnocchi, made with Semolina flour, not Potato. They have the twisted, squiggle-like shape.

Conchiglie: shells, pure and simple. All kinds of base: tomato, spinach, etc. And can be small to fairly large.

Farfalle: bow ties. Easily identified.

Lumache (snails): these are curled pastas, not quite tubes, that resemble snails

Orecchiette ( little ears): tiny ridged, pinched pasta discs. The little discs are pressed in the making by a thumb to create a little hollow, a perfect shape to gather in the sauce. A classic pasta of Apulia.

Ditallini: "little toes", very short tube-shaped macaroni. Used often in soups.

Strozzapreti: (priest stranglers) a tightly rolled length of pasta, about two inches, with a twisted shape

Gemelli: (twins) looks similar to Strozzapreti, but are generally doubled strands, short and thick pasta, that are twisted together to look like spirals

Cavatelli: narrow small strips of pasta, with a slit in the middle, giving it a shell-type shape

Gnocchetti Rigati: This is dried pasta, created to look like a small Gnocchi, with the ridges

Gramigna: (grass) narrow, curly small length of pasta with a hole in the middle.

Maltagliati: these are really left over scraps of pasta (poorly cut) that can be used in soups, etc.

Rotini: little spirals or twists of pasta

Pinci: handmade pasta (without eggs), made by rolling out a little piece of pasta until it becomes a long, thin string, of about 8 inches

Sedanini: little celery stalks one-inch-long maccheroni with a slight bend that resembles celery stalks

Pastina: tiny specs of pasta, like rice, used in soups

Corzetti: thin, hand-stamped (generally) wafers, or discs, found mostly in Genoa, and named after old Genovese stamped money pieces. Made from white, whole wheat or chestnut flour.

Gigli, Campanelle, Riccioli: flower-shaped small tubes of pasta. Gigli means lilies. A pasta good with hearty, chunky dishes.

Ziti: a fatter form of penne, a thick, long, hollow pasta shape. Because of their length they are usually cut into four-inch long pieces. Found in Sicily and southern Italy.

Zucchette: (little hats) a Pugliese or Sicilian pasta that is rounded, and hollow inside, like a cup or a hat. Ribbed. About 3/4 inch high. Very unusual shape: captures tomato sauce well.

Anellini: little circles of dried pasta, about 1/2 inch in diameter. Used similar to ditalini.

Radiatori: you guessed it -- radiators! Semolina pasta about 7/8 inch long in the shape of coils, or radiators.

Casarecci: shaped like a very narrow, twisted and rolled tube. About 1 1/2 inches long. Turned on end it looks like a tiny "s". Best with Meat sauce.

Chef's: Did You Know ...

Pumpkin Seeds

A ‘power pack’ seed full of healthy benefits, they are rich in Amino acids, Iron, Protein, Phytosterols and immune-boosting Zinc.

The rich source of essential fatty acids found in pumpkin seeds also helps to maintain healthy blood vessels, as do the plant compounds called Phytosterols.

They also contain Phytoestrogens, plant chemicals with a structure rather like the Hormone Oestrogen, which have been found to help with balancing women’s Hormones, and also in helping to prevent heart disease.

Well, that’s the P’s dealt with, now for an interesting T.Tryptophan, an essential Amino acid. Tryptophan has the ability to increase brain levels of Serotonin, a so-called happy chemical which can help fight depression.
Summary of Benefits

Pumpkin Seeds Immune-boosting Zincs Healthy unsaturated fats, good for lowering Cholesterol, Tryptophan and Phytosterols.
Phytoestrogens for hormone balancing and reducing heart risk

Chefs: Did You Know ...

Asparagus
The alkalinity and diuretic effect of asparagus juice helps relieve many ailments.

Asparagus is a member of the lily family which includes leeks, garlic and onions. It has a spear top with bud-like, compact and pointed head.

Perhaps it may surprise you that there are a few hundred varieties of asparagus but only a small number is edible.

Although it's available all year round, asparagus usually is most found and best in spring and is harvested when it is about 6 to 8 inches tall.

The variety we eat is usually green or greenish purple in colour. There is also a white variety which is grown underground to preserve its delicate flavour. But these sunlight-deprived stalks also lack the goodness of chlorophyll.

Asparagus is expensive compared to other more common vegetables simply because it is harvested by hand.

Nutritional Benefits
Asparagus is an alkaline food which is rich in protein but low in calories and carbohydrates. It is an excellent source of potassium, folic acid, vitamins A, C and K, and traces of vitamin B complex.
A good source of dietary fibre, asparagus is also rich in niacin, phosphorus and very low sodium. And certainly most impressive is that it is one of those few vegetables that actually has the calcium and magnesium in the ideal ratio of 2:1.

Health Benefits
Asparagus has an abundance of an amino acid called asparagine, which helps to cleanse the body of waste material. As a result, some people pass out smelly urine after eating asparagus. Don't worry if this happens to you. Just be glad that your kidney is functioning as it should.

Asparagus is one of the few vegetables that are highly dense in healthful nutrients that help many ailments.

Acidity, Blood: The high alkalinity of this wonder juice is effective in reducing the acidity of the blood and helps cleanses the tissues and muscles of waste.

Arthritis and Rheumatism: A unique phytochemical in asparagus that produces anti-inflammatory effect helps relieve arthritis and rheumatism.

Bowel movement: Consume asparagus regularly for its mild laxative effect and dietary fibre that provides for regular bowel movement.

Cancer: Asparagus is a prime source of anti-oxidant and glutathione that can help prevent the dreaded cancer.

Cataracts: The anti-oxidant and glutathione in asparagus prevents the progression of cataracts and other eye problems.

Diabetes/Hypoglycaemia: The healthful minerals in asparagus juice make it an important diet for people who are controlling their blood sugar levels. However, it is not to be taken by people with advanced kidney diseases.

Diuretic: Asparagus is a wonderfully diuretic vegetable and its efficacy is more pronounced when it is taken in juice form.

Heart disease: Drink a small amount of asparagus juice mixed with raw honey three times a day daily to strengthen a weak or enlarged heart.

Kidney: The diuretic and alkaline properties of asparagus help prevent or dissolve kidney stones. It helps break up oxalic acid crystals formed in the kidney.

PMS symptoms: The diuretic effect of asparagus juice helps relieve premenstrual swelling and bloating. The magnesium in this wonder juice also helps relieve irritability, fatigue, depression, etc.

Pregnant women: The high content of folic acid, calcium and other minerals in asparagus are important in reducing the risk of birth defects and low birth weight. The diuretic effect of the juice is also a big help in reducing water retention in pregnant women.

Eating Asparagus, Garlic and Artichokes help shed pounds of you. These Vegetables prompt the body to produce hormone, which suppresses appetite.
They are known to improve the way the body reacts to Insulin, a hormone which helps control blood sugar levels. Helps you control Type 2 Diabetes the form linked to obesity.

Chefs Comment: Whatever the case maybe ... consuming these vegetables causes no harm.

Chefs: Did You Know ...

Sweet Potatoes are a great source of vitamins A, B6, C, E and Calcium, Potassium,Beta-Carotene, as well as a good source of Fibre.

The Center for Science in the Public Interest ranks the sweet potato as the world’s most nutritious vegetable.

The humble sweet potato is actually a power vegetable - in more ways than one.
Here are some other appealing facts about sweet potatoes:

One medium-sized sweet potato contains just 118 calories and is cholesterol-free and almost fat-free.

They have more fiber than oatmeal: 4 grams in a medium-sized potato.

One cup of cooked sweet potatoes provides 30 milligrams of the antioxidant beta carotene. You’d have to eat 23 cups of broccoli to get that much.

The body converts beta carotene into vitamin A, and a serving of sweet potatoes contains twice the recommended daily allowance. Vitamin A helps maintain a healthy immune system and protects the body from strokes and heart disease.

Sweet potatoes are naturally low in sodium but high in potassium, calcium, folate and vitamins E and C.

Serve some tonight and you’ll do yourself a tremendous favour.

Chef's: Did you Know ...

Asparagus - Good natural source of Vitamin E. It is also a natural Diuretic.

Chef's: Did You Know ...

Kiwifruit~is the most Nutrient-rich of the top 26 fruits consumed in the world today.
Kiwifruit has the highest density of any fruit for vitamin C and Magnesium.

If you've been taking Aspirin daily to improve Heart health, a much tastier way to get the same effects is by eating 3 Kiwifruits per day to thin Blood, reduce Clotting and lower the Fat content in the Blood.

Chef's: Did You Know ...

Papaya~ Lutein found in Papaya juice has been proven to help reduce the risks of age related macular degeneration, which causes 50% of blindness in the UK, and the vitamins and minerals contained in the juice help prevent a number of health conditions from arthritis to cancer.

Research from leading nutritionists hails Papaya as the new super food due to its high vitamin, mineral and Phytochemical content.
Tasty ways to add some Lutein rich papaya into your life
So, why not super fruit your day by adding a little of the delicious Papaya to your diet and help your body along the way.

It is known that Juice extracted from Papaya Leaves can cure Dengu Fever. 2 tablespoon a day would be sufficient, however the taste is very bitter.

Fresh Black Peppers

Fresh Black Peppers from Kenya.

They taste absolutely smashing, if you are the one for Black Peppers.

Like many eastern spices, pepper was historically both a seasoning and a medicine. Long pepper, being stronger, was often the preferred medication, but both were used.

Black peppercorns figure in remedies in Ayurveda, Siddha and Unani medicine in India. The 5th century Syriac Book of Medicines prescribes pepper (or perhaps long pepper) for such illnesses as constipation, diarrhea, earache, gangrene, heart disease, hernia, hoarseness, indigestion, insect bites, insomnia, joint pain, liver problems, lung disease, oral abscesses, sunburn, tooth decay, and toothaches.[26] Various sources from the 5th century onward also recommend pepper to treat eye problems, often by applying salves or poultices made with pepper directly to the eye. There is no current medical evidence that any of these treatments has any benefit; pepper applied directly to the eye would be quite uncomfortable and possibly damaging.[27]

Pepper has long been believed to cause sneezing; this is still believed true today. Some sources say that piperine, a substance present in black pepper, irritates the nostrils, causing the sneezing;[28] some say that it is just the effect of the fine dust in ground pepper, and some say that pepper is not in fact a very effective sneeze-producer at all. Few, if any, controlled studies have been carried out to answer the question. It has been shown that piperine can dramatically increase absorption of selenium, vitamin B and beta-carotene as well as other nutrients.

Chef's: Did you Know ...

Strawberries ~ were seen as healthy food as long ago as 200BC, when the Romans cultivated them for their medicinal qualities. They believed the strawberry could bring relief from Depression, Infections & Fevers, as well as Ailments of the Kidneys, Liver and Blood. Centuries later, Madame Tallien, a prominent figure at the court of Napoleon, was reputed to bathe in the juice of strawberries for its healing properties.

It's doubtful, though, that a long soak in a strawberry bath is the best way to enjoy the fruit's nutritional qualities. Stick to eating them.
8 Strawberries contain as much Vitamin C as an Orange, a mere 50 calories per serving and a host of antioxidant chemicals that are believed to help protect against Heart disease and Cancer.

Chef's: Did you Know ...

Apricots ~ Fresh Apricots are healthy because they contain lots of Beta Carotene, the plant form of Vitamin A, and which is a good anti-Oxidant. They are also high in Fibre and low in Calories, and make a good snack too. Weight for weight, dried Apricots are an even healthier option as the drying process increases the concentration of the Beta Carotene and Fibre and also the levels of Potassium and Iron.

Chef's: Did you Know ...

Pomegranate ~ is rich in Vitamin C and B. It contains Pantothenic Acid, Potassium and Antioxidant Polyphenols. It is rich in Hydrolyzable Tannins called Punicalgins, which absorb into the human body after consumption of Pomegranate extracts that increases the Antioxidant capacity.

Preliminary research and studies have shown that juice of Pomegranate has been found to be effective in reducing Heart Disease risk factors, by controlling the bad Cholestrol and Systolic Blood Pressure.

Parallel studies have shown that the juice of this Fruit is effective against Prostate Cancer and Osteoarthritis.

Chef's: Did you Know ...

Courgettes - Good source of: Manganese (0.20mg), and Vitamin B6 (0.25mg), Excellent source of: Vitamin C (19.21mg), Calories:18, Protein: 1g, Carbohydrate: 4g, Total Fat: 0g, Fiber 1g

Chef's: Did you Know ...

Berries: Goji & Blueberries – help reduce Blood pressure and an increase of “Good” HDL Cholesterol. Most Berries have anti Cancer properties and help ward of Alzheimer’s disease.

Chef's: Did You Know ...

Milk, Cheese & Yogurt ~ Dairy Foods are excellent sources of Protein but they also contain valuable Calcium. Choose skim or low fat dairy to keep Bones & Teeth strong, prevent Osteoporosis & enhance weight loss.

Chef's: Did You Know ...

Lemon Grass ~ A good source of antioxidants, and higher than some of many fruit and vegetables. High in Phytonutrients including Vitamins, Minerals and Bioactive components. Help support the immune system through their Phytonutrients. Aid digestion via speeding up food movement from the stomach (gastric emptying). Promotes heart health by enabling high flavour, low fat, low salt cooking. The natural antimicrobial properties of many herbs and spices reduce the risk of bacteria in food. Further benefits Lemon grass was shown to inhibit growth of human colon cancer cells and work in animal models has also shown inhibitory effects on cancer initiation and progression. Lemon Grass – Phytonutrient Rich Lemon Grass contains Phytonutrients with antioxidant activity including: Citral, Geranial, Myrcene, and Limonene

Chef's: Did You Know ...

Tomatoes – Good source of Vitamins C, A & K and helps cut the risk of cancer. (In Salad)
Also, High in Antioxidants such as Lycopene.

Chef's: Did You Know ...

Casava: Also known as Yuca & Mogo, is High & Rich in Fibre, Protein, Potassium, Calcium & Phosphorous.

Chef's: Did You Know ...

Cauliflower – Good source for Folate, Vitamin C, & Glucosinolates, which helps fight Cancer.

Chef's: Did You Know ...

Jackfruit (Ripe 100g edible portion): Good source of Vitamin A 66ug, Vitamin C 7.9 mg, Riboflavin 0.06 mg, Energy 301 kcal, Water 83%, Protein 1.6g, Fat 0.2 g, Carbohydrate 25.4g, Fiber 5.6g, Ash 2.2g, Calcium 37mg, Phosphorous 26 mg, Potassium 292 mg, Iron 1.7 mg & Sodium 48mg

Chef's: Did You Know ...

Swede: Good source of Fibre, Vitamin C & Beta-Carotene