![]() Fusilli is usually an extruded corkscrew shape, but we quite like the rustic look of these ones…Ĭonchiglioni are large shells designed for stuffing… ![]() I was quite taken with these graceful bows and their equally graceful name – Fiocchi D’Amore, or “love flakes”…įusilli are a familiar pasta, and may have been named after the spiral-grooved barrel of a rifle ( fusile), although the term has also come to mean “little spindles” in modern Italian. Lumache, or “snails”, come in a variety of sizes… It was created in honour of Princess Mafalda of Savoy (1902 – 1944), who died quite tragically in a German concentration camp during WWII… This pretty ribbon pasta, designed to accompany delicate sauces, is known as Mafaldine. Such a fabulous name, and guaranteed to appeal to even the fussiest young carnivore… We’ve been cooking this pasta for years, but I’d never paid attention to the writing on the packet before. These simple tubes are known as Occhi di Lupo, or “wolf eyes”. For the history buffs, there’s an interesting article about Strozzapreti here. I’d assumed the name was a humorous take on the clerical collar, but a little research turned up its more sinister connotations, which reflected the strained relationship between the populace of the region and the Catholic church. Strozzapreti, or “priest chokers”, were traditionally made in Romagna and Tuscany. Here are some others we’ve recently discovered… Orecchiette, for example, means “little ear” (although I personally think they resemble turtle shells). These delicious little morsels opened our eyes to both the diverse variety of pasta shapes available and the delightful world of pasta nomenclature. We used to view the sauce as the most important part of the dish, and would buy whatever Italian pasta was on special to accompany it.Īll this changed recently when we purchased our first packet of Orecchiette (pictured above). For a long time, pasta played second fiddle in our house.
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