Big Elbow |
This is the most common variety of Pasta and perhaps is the
largest variety produced for consumption. In some countries,
it is also known as Macaroni, Rigatoni, Bucatini & Cannelloni.
Elbow Pasts is pinched off at one end and has a short, curved,
tubular shape. They are about an inch long, a half-inch in
diameter. Elbow is favorite for Cheese dishes.
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 Small Elbow |
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Pipes are large macaroni
and indeed do rather resemble pipes in shape (Pipa is a pipe
of the kind one smokes in Italian).
They go quite nicely with hearty sauces, especially Meat Sauces
made with ground Meat .
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This kind of Pasta has thread
like structure and actually refers to fine strands of Spaghetti.
Vermicilli is specifically used to make a sweet dish with
milk, largely consumed during the Holy period of Ramadan.
I t can also be eaten with Sauced Neat dishes, or toss with
either a creamy or tomato – based Sauce.
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These are medium sized, short
tubes with smooth sides. Like most short Pasta shapes, Thimbles
are excellent used in Soups and Pasta Salads.
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Rice pasta is a pleasantly good taste pasta, stone ground and formed to gourmet class, made from best qaulity semolina. It's not mushy and easy to prepare like any regular pasta.
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