Oliver, Jamie (2018). Jamie Cuisine l'Italie. Paris: Hachette Pratique. p.132. ISBN 978-2017042839. Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and wagon wheels in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Its moisture is what makes this recipe so rich and inviting. It has 3 main ingredients and for that reason they must be top notch: don't use cheap supermarket brand mozzarella as you will be disappointed.

Drezga, Stephen (7 October 2019). "ARCHAEOLOGY OF PASTA - Casarecce". Chef's Mandala . Retrieved 28 August 2020. Possibly from Latin lasanum or Greek lasonon, "Cooking pot", [18] [26] or the Greco-Roman laganum, a flat piece of bread. [26]

More Dischi Volanti (Messicani)

Hildebrand, Caz; Kenedy, Jacob (2011). Géométrie de la pasta. Translated by Salsa, Patrice. Paris: Marabout. ISBN 9782501072441. OCLC 762599005. a b c Cosmo, Serena (24 October 2017). The ultimate pasta and noodle cookbook (1sted.). Kennebunkport, Maine. p.67. ISBN 978-1-60433-733-4. OCLC 975365483. {{ cite book}}: CS1 maint: location missing publisher ( link) Best eaten with: Cannelloni always comes stuffed with something or other – meat, cheese, or a seafood mixture usually, then is covered with a sauce and baked. Extra cheese is scattered on top, like with a lasagne. This pumpkin cannelloni is one of our favourite recipes. Ruote

These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family. [119] [25] Image Round or rectangular, similar to tortelli but larger (38x45mm). Stuffing usually does not include meat. [156]Zanini De Vita, Oretta (2009). Encyclopedia of Pasta. Translated by Fant, Maureen B. Berkeley, Calif.: University of California Press. ISBN 978-0-520-94471-8. OCLC 558881171. Best eaten with: Generally speaking, angel hair should be eaten alongside delicate tomato or broth-based sauces; the Neapolitans serve it only with shrimp and vegetables. Simply tossed with a glug of good olive oil is nice, too. Bucatini

fiochetti, fiocconi, farfalloni, galla genovese, [9] strichetti ( Modena), nocchette ( Apulia and Abruzzo) [68] a b Schwartz, Arthur (October 7, 1998). Naples at Table: Cooking in Campania. Harper Collins. ISBN 9780060182618– via Google Books.Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it". www.agendaonline.it (in Italian) . Retrieved 23 August 2018.