Language of Pasta

Understanding the terminology that defines authentic Italian pasta

Pasta Fundamentals

The art of matching pasta shapes with appropriate sauces follows these traditions

Al dente

“To the tooth” – The perfect pasta texture with a slight resistance when bitten

Ripieno

“Filled” – The art of stuffed pasta varieties like ravioli and tortellini

Fatto a mano

“Handmade” – Pasta crafted by skilled hands rather than machines

Sfoglia

The delicate sheet of pasta dough before cutting into shapes

Trafilata al bronzo

“Bronze-drawn” – Pasta extruded through bronze dies for a rougher texture that holds sauce better

Cooking Terminology

Saltare in padella

“Jump in the pan” – The technique of finishing pasta in the sauce

Mantecatura

The crucial final step of mixing butter or oil into pasta to create a creamy emulsion

Al burro

“With butter” – A simple preparation using melted butter and often sage

Al sugo

“With sauce” – Pasta served with a traditional tomato-based sauce

In bianco

“In white” – Pasta dressed simply with olive oil or butter, without tomato sauce

Pasta Etiquette

Non spezzare gli spaghetti

“Don’t break the spaghetti” – A cardinal rule of Italian pasta cooking

Spaghetti con cucchiaio?

“Spaghetti with a spoon?” – Generally considered incorrect in Italian dining etiquette

Prima il condimento

“Sauce first” – The proper order of adding cooked pasta to sauce, not vice versa

Pasta al dente non scotta mai

“Al dente pasta never burns” – Italian saying emphasizing the importance of proper cooking time

Pasta scotta, pasta sciocca

“Overcooked pasta is foolish pasta” – Traditional saying about the importance of texture

Ingredients & Flour Types

Semola di grano duro

Durum wheat semolina – The foundation of traditional Southern Italian pasta

Farina di tipo 00

“Double zero” flour – Very finely milled soft wheat flour ideal for egg pasta

Integrale

Whole wheat pasta, with a nutty flavor and higher fiber content

All'uovo

“With egg” – Pasta made with eggs, typical of Northern Italian traditions

Acqua e farina

“Water and flour” – Simple pasta made without eggs, common in Southern Italy

Shapes & Descriptions

Corta

“Short” – Referring to compact pasta shapes like penne or fusilli

Lunga

“Long” – Referring to extended shapes like spaghetti or tagliatelle

Rigata

“Ridged” – Pasta with grooves or ridges to catch sauce

Liscia

“Smooth” – Pasta with a flat, smooth surface

Fatta in casa

“Homemade” – Fresh pasta prepared in a home or restaurant kitchen

Regional Terminology

Tajarin

Piedmontese dialect for thin tagliolini, often made with many egg yolks

Tria

Pugliese term for pasta, particularly in the dish “ciceri e tria” (chickpeas and pasta)

Strascinati

“Dragged” pasta from Southern Italy, shaped by dragging fingers across dough

Bigoli

Thick, whole wheat spaghetti typical of Veneto, traditionally made with duck eggs

Corzetti

Coin-shaped stamped pasta from Liguria, featuring decorative patterns