Arizona Water Company has served growing Arizona communities for over 65 years. In 1955, the Company purchased ten water systems from the Arizona Public Service Company. Today, we operate 22 water systems in more than 30 communities throughout Arizona. Our corporate office is located in Phoenix and we have 12 local offices located in the communities we serve. Our employees are your neighbors and we are proud to provide clean and reliable drinking water through our award-winning production and distribution systems on demand, every day.
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While Italian cuisine involves many meats, cheeses, seafood, and vegetables, most of us associate Italian cuisine first and foremost with pasta. Pasta comes in many shapes and sizes, and each shape helps trap the sauce, stand up to a casserole, or elevate a salad. Here are some of the shapes you’ll find in Italian dishes, as well as the kind of dishes where you might find them.
Acini di Pepe
Literally “peppercorn,” these tiny pasta beads are usually found in soups.
Anelli
These small rings of pasta are usually found in soups or salads. Even smaller rings are called anellini.
Angel Hair / Capelli d’angelo
Angel Hair is long, thin noodles served with light sauces and vegetables, often coiled into a nest. In Italian, capellini literally translates to “thin hair.”
Bucatini
Bucatini are thick spaghetti-like noodles with a hole running through the center. In Italian, buco means “hole,” and bucato means “pierced.” You might also hear this pasta called perciatelli, from perciare, “to hollow.” These noodles are served with buttery sauces, cured meats, or salty fish like anchovies or sardines.
Campanelle
Literally “little bells,” this ruffled, cone shaped pasta is also known as gigli (Italian for “lilies”) and ricciolo. It works well in pasta salads or with chunky sauces.
Cavatelli
This short pasta resembles a hot dog bun, and pairs well with thick and chunky sauces. Its name comes from the verb cavare, which means “to hollow,” and that hollowness is what makes this pasta so good at holding onto thicker sauces.
Ditalini
This tiny tube-like pasta, whose name means “little thimbles,” is generally used in soups.
Farfalle
Farfalle is commonly known as bow tie pasta, but its name actually means “butterflies.” Either way, this versatile shape works well with chunky sauces, as well as in soups and pasta salads.
Fettuccine
If you’re craving a thick and hearty sauce but want noodles, fettucine is a good bet. Its name means “little slices,” and because of its width it stands up well to heavier sauces.
Fusilli
Fusilli is a short spring or corkscrew-shaped pasta that stands up well to heavy sauces. It’s also sturdy enough to bake in casseroles. Fusilli col buco / fusilli bucati lunghi has the same twisted shape, but is longer in length.
Gemelli
Gemelli, or “twins” in Italian, is a short pasta made of two rods twisted together into a spiral. It pairs well with a variety of sauces and preparations, hot or cold.
Lasagna / Lasagne
Lasagna, as it’s known in North America, or lasagne, as it’s called by English speakers elsewhere, is a wide sheet of pasta used to make layered casseroles. It often has fluted edges.
Linguini
This long, flat spaghetti is called “little tongues” in Italian, and works with a variety of sauces.
Macaroni
Macaroni refers to a short, tubular dried pasta; when curved, it’s called elbow macaroni. It works well in baked dishes, soups, and pasta salads.
Manicotti
Manicotti is a pasta of Italian-American origin. This large tube pasta is usually ridged and most often stuffed with meats, cheeses, and/or veggies, then baked.
Orecchiette
Named “little ears” for its round, inverted shape, this pasta goes well with thick and chunky sauces.
Orzo
Though it looks like a grain, orzo is a type of pasta that takes its name from “barley” in Italian. Its small, rice-like shape works well in soups and salads.
Pappardelle
With a width somewhere between lasagna and tagliatelle, this flat ribbon pasta works best with hearty, creamy sauces.
Penne
Penne, which means “quills” or “feathers” in Italian, is a tube pasta with ends cut on a diagonal. It is an ideal shape for pairing with chunky meat or vegetable sauces, and bakes well, too. Penne rigate is a ridged version of this shape, while penne mostaccioli is a thinner, also ridged version.
Pici
Pici is a thick, round, usually hand-rolled pasta that resembles fat spaghetti. These rustic noodles are often paired with game meat and hearty sauces.
Ravioli
These square or round pasta pillows can be filled with cheese, meat, or vegetables.
Rigatoni
These large, grooved pasta tubes work well with a variety of sauces, especially those with large chunks.
Rotelle
Meaning “little wheels” in Italian, this cartwheel-shaped pasta is a modern invention. The hollow “spokes” of its wheeled shape pick up lots of sauce, whether creamy or chunky.
Spaghetti
Spaghetti means “a length of cord” in Italian. This long noodle works well with a variety of sauces, and can even be used in Asian stir-fries. Spaghettini is a slightly thinner version of spaghetti, while spaghettoni can refer to spaghetti noodles that are either extra-long or extra-thick.
Tagliatelle
This flat, ribbon-shaped pasta is slightly thinner than fettucine, but thicker than linguine. Its name comes from the Italian verb tagliare, which means “to cut.”
Tortellini
This ring-shaped pasta, whose name means “little pies” in Italian, is stuffed with meat and/or cheese. It can be served with sauce or used in soups.
Vermicelli
Named “little worms” in Italian, this pasta is a slightly thinner version of spaghetti.
Ziti
This medium tubed pasta, whose name means “bridegrooms” in Italian, works well with chunky, hearty sauces or in casseroles and pasta salads.
