While not as commonly known as orecchiette, tortellini, or rotini, these pasta shapes should be on your radar.
If you love ziti, you’ll love zitoni, because essentially a wider, longer ziti. The tubular pasta, also known as cannaroni, is especially popular in Sicily and Naples.This fresh, egg-dough stuffed pasta is a delicacy in Lombardia and should be known around the world. It’s like a more delicate ravioli, often filled with a cheese and beef mixture and served in a sage-infused butter sauce.Tria is a dried, short pasta popular in Italy’s Apulia region, particularly in the city of Lecce.
“It’s one of the best shape in Salento,” my friend from Apulia told me recently. Growing up, “when we had to celebrate something, we made sagne.” The fresh pasta, which resembles long, twisted ribbons, is often served with tomato sauce.“Named for the reedy stalks of grass that were first used to shape this pasta,” we wrote in 2022, busiate “are easy to make with a little practice—and a chopstick.” We like to serve these hand-rolled noodles with a hearty pork ragù.
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