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Linguine
You can easily tell the difference between linguine and spaghetti because linguine, above, is flat. Spaghetti is round. Photo by Sebastian Zurkuhl | Wikimedia.
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Last Updated March 2012

Product Reviews / Main Nibbles / Pastas

Pasta Glossary ~ Types Of Pasta

Page 4:  Types Of Pasta Beginning With G, I, K & L

 

This is the best place to learn the types of pasta! If you enjoy this Pasta Glossary, we have a food glossary for almost every category of food,  including Italian favorites like cheese, espresso and olive oil. Plus, find reviews of our favorite brands of pasta and sauces, pasta recipes and informative articles about pasta in our Pasta Section.

Click on a letter to go to the appropriate glossary section.

a b c d e f g h i j k l m n o p q r s t u v w x y z

This glossary is copyright and cannot be copied in whole or in part. You are
welcome to link to it.

GallettiGALLETTI
Literally, “cocks’ combs,” galletti (gah-LEH-tee) are semicircular tubular pasta with ruffled edges. 


The beautiful galletti at the right are from Castellano, a brand sold at many specialty food stores.

 

GARGANELLI
Garganelli (gahr-gahn-NELL-lee) are penne-style egg pasta. They can be found with and without ridges (here, the ridges are horizontal instead of vertical, as on penne rigate).

 

  Gramigna
Photo of garganelli pasta courtesy of Pastazanini.it.
GEMELLI
Gemelli (juh-MELL-lee), meaning “twins,” are simply two short strands of round pasta that are twisted together. They are very versatile because they hold the sauce while retaining an al dente texture. They are popular in entrées, side dishes, baked dishes and pasta salads; and pair well with light to moderately-thick tomato sauces and cream sauces.
  Gemelli
Photo of gemelli pasta courtesy of Barilla.us.

GIRASOLE
Girasole (GEE-rah-so-LAY) is the Italian word for sunflower. In pasta, the word refers to ravioli made in a sunflower shape. The girasole in the photo, from Nuovo Pasta (a NIBBLE Top Pick Of The Week), is filled with osso bucco. So, more than the shape is creative and delectable.

  girasole ravioli
Girasole ravioli. Photo by Ryan Clark.
Read our review of Nuovo Pasta, a NIBBLE Top Pick Of The Week.

GNOCCHI
Italian for dumplings, gnocchi (NYO-kee) can be made of flour, semolina, potatoes or sweet potatoes, boiled or baked and served with butter and grated Parmesan cheese or a savory sauce. Eggs or cheese can be added to the dough. Common flavorings include spinach, basil, tomato and saffron (the latter is Sardinian-style). Gnocchi are generally shaped into little balls or ovals. The dough can also be chilled and sliced, then either baked or fried. Gnocchi are usually served as a side dish with meat or poultry. Potato dumplings have been a staple of both northern and southern Italian cooking since the early 19th century. 

  Gnocchi
Sweet potato gnocchi are from AlfonsoGourmetPasta.com.

 

GNUDI or “NAKED GNOCCHI”
Pasta filling, sautéed in butter (some people bake them) without the dough. It’s a low-carb way to enjoy the filling without the wrapper (“gnudi,” pronounced NOO-dee, means nude in Italian). A common recipe is ricotta, spinach and Parmesan cheese. The filling is shaped into small, flattened balls. They can be served with marinara sauce, mushroom ragoût, pan-sautéed cherry tomatoes, fresh peas, crispy pancetta or whatever inspires you. You can cook them in herb butter, or sprinkle with fresh herbs. Chef Scott Staples of Seattle’s Restaurant Zoë makes an all-ricotta version with a bit of cream to bind, served in a brown butter-sage sauce with truffle salt, topped with fried sage leaves. Gnudi are referred to as “cousins” of gnocchi because both are dumpling-like, but gnocchi are typically chewy and heavy, and gnudi are delicate pillows.

 

GRAMIGNA
Specially cut semolina pasta twirls (grah-MEE-nya).

 

INTEGRALE
See whole wheat pasta.

  Gramigna
Gramigna twirls. Photo courtesy of Pastazanini.it.

LASAGNE or LASAGNA

Lasagne, (la-ZAHN-yeh) the plural form of lasagna, originated in the Emilia-Romagna region of north central Italy. The plural form is correct, as there are multiple noodles in the dish. The wide, flat sheets of pasta were originally made by the Romans, who called them laganum. The word comes from lasanum, the Latin word for pot, i.e., the vessel in which this dish was baked. Lasagne later came to refer to the specific layered-type baked dish we know today, with the long flat, pasta sheets alternating with minced meat, cheese and tomatoes. The Romans lacked tomatoes, which originated in Peru and did not come to Italy until the Spanish Conquistadors brought them back from Mexico in the early 16th century.

  Lasagna
Lasagne. Photo courtesy Cabot Cheese.

(Even then, the cherry tomato, which was the “original” tomato, was considered houseplant and not eaten until the 18th century.) The modern lasagna noodle is two inches wide, and sometimes has ruffled edges; it can be made with spinach pasta. The most popular cheeses in lasagne recipes are mozzarella and ricotta, and the sauce is often tomato sauce or béchamel.  A proliferation of modern recipes includes vegetable lasagnas, “white” lasagnas and goat cheese lasagnas. If you regularly make lasagne with commercial sheet noodles, try making it with artisanal pasta: The rougher surface helps sauce and other ingredients cling better while constructing the layers.

LASAGNOTTE
Wide ribbons of pasta, like lasagna, that are typical of the Puglia region. Instead of being baked in long strips, they are broken into two to three-inch pieces, boiled and served with a substantial sauce. Traditional regional sauces include rabbit ragù and a creamy vegetable sauce of carrots, onions, tomatoes and fresh ricotta.

LIGURIA
Bordering the coast in northwestern Italy, Liguria is the third smallest of the Italian regions. It borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea, a part of the Tyrrhenian Sea (the northern Mediterranean Sea). The capital is Genoa, the birthplace of pesto sauce (pesto alla genovese).

 

  Liguria
Map of Liguria courtesy of Wikipedia.

LINGUINE or LINGUINI
This pasta is accurately called linguine, its Italian name, but the word became Americanized to linguini. Show you’re a food connoisseur and use the original Italian! Originating in the Liguria region of northern Italy, linguine (lin-GWEE-nay), Italian for “little tongues,” is a narrow, flat version of round spaghetti (it is sometimes referred to as flat spaghetti). It is a narrower version of fettuccine.

  Linguine
Photo courtesy of SXC.

Linguine is often paired with white or red clam sauce, butter and cheese or cream sauces; but it is so versatile that it works with almost any type of pasta sauce. Pesto al Genovese (basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic) is popularly served with linguini; as is a sauce made of cream, peas and prosciutto.

LOMBARDY
The most northern central region in Italy, Lombardy lies between the Alps and the Po river valley. It borders the Italian regions of Piedmont, Emilia-Romagna, Veneto and Trentino-South Tyrol, as well as Switzerland. The capital is Milan, the largest city in Italy. Other well-known provinces include Bergamo, Brescia, Como, Cremona, Mantua and Pavia.

LUMACONI
Literally “snails,” lumaconi (loo-mah-COE-nee) are giant, basket-shaped shells that are stuffed with cheese and vegetables.

  Lombardy
Map of Lombardy courtesy Wikimedia.

LYCOPENE
A natural antioxidant found in tomatoes. Research suggests that lycopene helps inhibit certain cancers, including prostate cancer and cervical cancer.

 

Continue To The Next Page: Pasta Terms With M, N & O

Go To The Glossary Alphabet Index Above

 

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