Talk:List of pasta

From Wikipedia, the free encyclopedia

Food Portal
This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink articles on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
List This page is not an article and does not require a rating on the quality scale.
Mid This article has been rated as mid-importance on the importance scale.
List of pasta is within the scope of WikiProject Italy, an attempt to build a comprehensive and detailed guide to articles on Italy on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.
List This article has been rated as List-Class on the Project's quality scale.
(If you rated the article please give a short summary at comments to explain the ratings and/or to identify the strengths and weaknesses.)
Mid This article has been rated as mid-importance on the importance scale.

＊ most of them are italian or western pasta, should not we point it out at somewhere so people won't have the wrong impression that this is the list of pasta all over the world...

Contents

[edit] Gnocchi

Technically not a pasta, but a potato dumpling. As Wikipedia notes at gnocchi, "Gnocchi are often listed among pasta dishes, although gnocchi has different ingredients and mode of preparation." An encyclopedia has to be precise, and not be so lax as to lump gnocchi with pasta the way a casual magazine article, say, might. -- Tenebrae 02:18, 10 June 2006 (UTC)

From "The Pasta Bible" by Jeni Wright, Page 19 has a picture of a dried pasta named "gnocchi sardi" and another named "gnocchetti sardi". The text states: "Gnocchi sardi" are from Sardinia and are named after the potato dumplings called gnocchi. I have seen a similar pasta at the grocery store labeled "gnocchi" and will buy some on my next trip (to post pictures in wikimedia). It would seem that there IS a type of pasta named gnocchi and that is is not "lax" to state so (though it would likely require and expanitory note on how to avoid confusion with the gnocchi dumpling; much as rotelle can mean either ruote (wagon wheels) or a large size of a rotini shape spirals). I have recently posted a large number of pasta pictures on wikimedia gategory:pasta with several of the missing shapes represented. E. Michael Smith chiefio on wikimedia.

Yup, one trip to the grocers later... DeCecco brand (made in Italy) pasta #46 named "Gnocchi" made with 100% wheat. Shaped similar to potato gnocchi (packages of potato gnocchi on shelf near pasta labled "potato gnocchi") but the pasta is hollow like shells. So we need to distinguish "pasta gnocchi" and "potato gnocchi". E. Michael Smith 4.246.6.230 22:36, 19 May 2007 (UTC)

[edit] Rotini isn't fusili

And I don't think it's accurate or right to treat them as synonymous.--Anchoress 05:27, 17 June 2006 (UTC)

Um, maybe it's just a confused area of terminology. I visited the nearby supermarket (one with many types of pasta) and surveyed the fusilli / rotini offerings. Summary: There is no pattern of 2 sided vs. 3 sided corelating to any name.

Survey results:

DeCecco (Italy) Fusilli #34 has 2 edges.

DeCecco (Italy) Fusilli #34 Tricolore has 2 edges.

DaVinci (Italy) "Fusilli springs" has 3 edges.

Delverde (Italy) Fusillini #29 has 2 edges.

Bionature 100% Gluten Free Fusilli has 2 edges.

Sgambaro (Italy) Fusilli #93 has 2 edges.

Edwardo's Fusilli (San Francisco) has 2 edges.

Edwardo's Fusilli Tricolore (SFO) has 2 edges.


Golden Grain (USA) Rotini has 3 edges.

Barilla (Italy) Rotini has 2 edges.

Western Family (USA) "Garden Rotini" colored has 2 edges.

Hogson Mill (USA) Organic whole wheat veggy Rotini has 2 edges.

The book "The Pasta Bible" is not enlightening in this case, having no definition of rotini at all and spending a fair amount of time claiming that most packages of Fusilli in the USA are in fact Eliche. Their pictures of both are not end on, so the "vanes" are hard to count. As near as I can tell, they think eliche is what we typically have called fusilli and they show fusilli in two forms, a long one that looks like a hollow spiral (wound around a core that is removed) and a short one that looks like a more dense eliche with a fuller winding and tighter spacing. And I've never seen "eliche" in the stores or on any menu. "The Pasta Bible" goes on to say that either the name eliche or fusilli might be applied to what they call eliche depending on what part of Italy it comes from. I suspect it's just a regionalism. Sigh.

At any rate, there is clearly no 2 edge vs. 3 edge standard used by pasta makers and one can buy either 2 edged or 3 edged versions labled as both fusilli and rotini. Within any given number of edges, the pastas are not distinguishable in any significant way from each other (mostly minor variations in "pitch" and "tightness" of the spirals and some variation in diameter, and these are mostly limited to the "designer" brands).

I would suggest combining fusilli and rotini and including explanatory notes. E. Michael Smith 4.246.6.230 22:58, 19 May 2007 (UTC)

[edit] Images

I'd strongly recommend that only images that show the shape clearly be used in this list. Prepared dishes tend to have too much other stuff. Cburnett 05:42, 30 August 2006 (UTC)

I've added a bunch of missing images of pasta into the Wikimedia category:pasta but I'm a newbie to wiki editing so I've not linked them into here. If a more experienced person could look at that, it would get them up sooner... the image names all start with "EMS-" so they sort together in the pasta page. I've already got a couple uploaded and the list will soon include: small medium and large (though not stuffable large) shells; Manicotti, Campanelle, Radiatore Tricolore, Risi, Orzo, Elbows, and Mini Pene in both white and green versions. Oh, and most of the images have a choice of with, or without, a ruler showing size. (Over the rest of the week I'll go shopping for some that isn't "laying about the kitchen"...) E. Michael Smith chiefio 4.246.6.253 04:06, 15 May 2007 (UTC)

[edit] Capellini vs. Angel Hair

All independent sources I could find—save one—that discuss a difference between Angel Hair and Capellini state that Capellini is the thicker of the two.
The Sources listed below all agree on Angel Hair as the smallest round-rod pasta:

The one source that described Capellini as thinner than Angel Hair (Hormel Foods), no longer does so.
—MJBurrage • TALK • 21:02, 16 October 2006 (UTC)
—MJBurrage • TALK • 03:21, 13 September 2007 (UTC)

[edit] Common or Uncommon?

Saying whether a pasta is common or uncommon seems a bit subjective to me. Anyone else feel the same way? DannyQuack 21:11, 7 January 2007 (UTC)

  • I agree with you Tocharianne 15:13, 11 January 2007 (UTC)
I definitely agree as well. I'm actually making pastina right now, and it's always sold at every grocery store I went to. Someone needs to flag this article to make it much less bias. WiiAlbanyGirl 19:14, 6 February 2007 (UTC)
I agree. A yes/no for common is sort of useless. Using the column for area might be better. But does area mean Tuscany or Central or widespread or what? Pain to delete and it looks like there is more discussion about other changes in the page's organization :) --Rcollman 16:01, 20 August 2007 (UTC)
Wikipedia demands citations. Even with just a "common area", citations are just as needed. Either find them for all these types, or the column needs to be removed from the table.Alvis 09:01, 12 September 2007 (UTC)
I have removed the column. It was stupid. Some types of pasta are "common" in Italy or Europe but not in North America, and so on. I hope no over-zealous admin or broken robot will revert it automatically. This column was awful and served no purpose. 86.168.30.186 (talk) 00:11, 11 April 2008 (UTC)
It's not a "stupid" parameter; some pastas are common and others very uncommon. Badagnani (talk) 00:16, 11 April 2008 (UTC)
In what country? To whom? You sound like an idiot. It's like saying "Eiffel Towers are common" if you live in Paris, but not true in New York. Wikipedia is a global resource. 86.168.30.186 (talk) 00:30, 11 April 2008 (UTC)
I reverted your edit because you left the page horribly unusable by breaking all the tables. Cburnett (talk) 00:36, 11 April 2008 (UTC)
The parameter is invaluable because the ones listed as uncommon are uncommon everywhere. Badagnani (talk) 00:54, 11 April 2008 (UTC)
CITATION NEEDED. Have you been everywhere? Did you try to buy the pasta everywhere? Or are you just saying "everywhere" when you mean "in Portage County, Ohio"? 86.158.1.12 (talk) 04:14, 13 April 2008 (UTC)

[edit] Merge

I propose to merge most if not all the individual pasta articles here. They're completely unnecessary since there's pretty much nothing to say about any of them. I looked at all the articles in the "Shaped pasta" section: they were all stubs and most just said "X is an x-shaped pasta". The table in this article is sufficient description for them. (I really don't want to put merge tags on every pasta page, so hopefully this talk page will suffice for discussion.) —The preceding unsigned comment was added by Tocharianne (talk • contribs).

I generally opposed to merges on the grounds that the redirects don't work with sections. So if you merge them here then someone will have to search this page to find it. In terms of user experience, the merged form is a much worse experience, IMHO. Cburnett 15:25, 11 January 2007 (UTC)
Actually redirects do work with sections. If you go to Princess Charlotte of Clarence it will redirect to William IV of the United Kingdom#Issue. I do remember reading something before about redirects not working with sections so maybe this is an improvement to the software since then. Tocharianne 16:47, 13 January 2007 (UTC)
Well, hot damn!
Can you make a list of articles you wish to merge? Cburnett 17:36, 13 January 2007 (UTC)
I copied the text of all the articles linked from this page at User:Tocharianne/pasta. Most are stubs, some are substantial enough to be kept (spaghetti, lasagna), some are not types of pasta but dishes incorporating it (like Fideuà), some links go to non-pasta pages (Mezzani and stelle), and I think all the external links to recipe pages should be deleted. Tocharianne 18:05, 13 January 2007 (UTC)
Stubs to merge: Campanelle, Cavatelli, Cencioni, Conchiglie, Farfalle, Fiori, Fusilli, Gemelli, Gigli (a redirect), Lanterne, Orecchiette (maybe), Rotelle, Rotini, Strozzapreti (maybe), Bigoli, Bucatini, Cannelloni (maybe), Cavatappi, Cellentani, Elbow macaroni, Manicotti (a redirect), Mostaccioli (a redirect), Penne, Rigatoni, Scoobi Do (a redirect), Ziti, Fettuccine, Linguine, Pappardelle, Pizzoccheri, Trenette, Acini di pepe, Alphabets, Anellini, Fregula, Orzo (should be diasambiguated), Agnolotti
More than stubs: macaroni, Spaghetti, Vermicelli, Lasagna, Tagliatelle, Ravioli, Tortellini, panzarotti, Spätzle, Gnocchi
I still have reservations about merging. I don't know how much effort you've put into User:Tocharianne/pasta but it's nowhere near as clean or concise as this page currently stands. Some, IMO, should not be merged at all. Particularly the popular ones. Ravioli, lasagna, macaroni, gnocchi, etc. If they contain more than a sentence or have references or external links, I don't think they should be merged. I don't mind the descriptions being expanded on this page by another sentence or two but a short, quick reference list has value to me. Cburnett 15:06, 16 January 2007 (UTC)
I would not merge stubs but would certainly get rid of "broken links" in the table. A stub is susposed to to evolve into something better and should change over time. For example, I discovered Pici in Florence and looked at Strozzapreti which I thought might be similar. True the latter needed some tender loving care but where else are we going to describe how to make it or the origins of its name? --Rcollman 16:12, 20 August 2007 (UTC)
That page was intended to just have all the articles on one page so that you wouldn't have to click on each link individually--I wasn't intending it to be a draft article to replace this one. I'm more than fine with the table layout. So how do you feel about merging "Stubs to merge" and leaving "More than stubs" on their own page? Tocharianne 15:24, 20 January 2007 (UTC)
I agree with Tocharianne, I say the non-stubs stay as their own articles and the stubs are merged. (Doesn't spaghetti deserve it's own article?) Oh, and I looked at User:Tocharianne/pasta, i think it looks OK, but it could use some clean-up. The horizontal bars are a bit messyDannyQuack 20:32, 27 January 2007 (UTC)

I've made a version of this page that uses paragraphs instead of a table. (I ran out of steam half-way through the list, so it only includes shaped, tubular and strand noodles.) It is also sorted alphabetically rather than by shape because that should make it easier for people to find an unknown pasta. Tell me if it looks nicer than the table form. Tocharianne 00:38, 31 March 2007 (UTC)

In my view, Alphabets (pasta) should be changed to pasta shapes and cover all shapes (not just alphabets). It's discussed quite a bit in the news: I found this easily. --h2g2bob (talk) 00:10, 15 May 2007 (UTC)

[edit] Is this the same?

I have a bag of Creste di gallo in front of me, and I was wondering if they would be the same as Creste di galli? I don't speak Italian, so I don't know if that change is significant or not. They sorta do look like cock's combs. However, they look more like ridged elbow pasta with a ruffled extension along the outer side of the elbow.


I'll definitely be taking several pictures of cooked and uncooked versions to post.


Lordfuzzz 00:44, 3 July 2007 (UTC)

It's the same thing. Coppola seems to have chosen the plural galli for his product. The plural galli means roosters, singular rooster is gallo which is more commonly used in Italy and elsewhere. By the way, one single comb would be a cresta di gallo. ---Sluzzelin talk 13:25, 3 July 2007 (UTC)

[edit] Summary of all shapes

Can the summary be removed? It's an alphabetical list of types of pasta without any further information. Ideally, they should all be featured in the more qualified list above. If no one objects, I'll remove it in a couple of days. ---Sluzzelin talk 13:09, 3 July 2007 (UTC)

done ---Sluzzelin talk 13:34, 6 July 2007 (UTC)

[edit] Article rename

This article should be renamed "List of Italian pastas" as the name denotes a complete list of pastas, it is inaccurate as there are many other cultures with pastas including most Asian cultures, Germany, France, etc. and not all are made from grain flours as they are in this article. To keep it from misleading the uniformed, I highly recommend the article be renamed.--Christopher Tanner, CCC 19:44, 3 August 2007 (UTC)

  • I do not agree: it is true that pasta is not only italian, but on the other hand Italy is definitively a major actor of the subject. You should better immprove the article and add some other countries types of pasta, instead of trying to reduce the article to a national list. I suggest you to look at the italian version (i contribute a lot to it, even being myself french) that seems more developped and open minded than the english version. --AchilleT 22:00, 12 September 2007 (UTC)
  • I'm on the fence. Pasta is predominately Italian but I would prefer to incorporate other pastas here instead of forking into multiple articles. Cburnett 22:51, 12 September 2007 (UTC)
  • As long as we agree that we should have more than just Italian Pasta on here, then I am in agreeableness. It just seemed to me from this article that the people that had edited it had intended it only for Italian pasta. When I have time I will be happy to expand other international pastas into it. I cook a lot of Asian cuisines which have a plethora of pastas, so I'd like to see them part of the list, that was my only qualm. Thanks fr your guys input.--Christopher Allen Tanner, CCC 16:54, 14 September 2007 (UTC)
  • I agree that we should rename or otherwise disambiguate, and create one or more separate articles with non-Italian pastas. There are so many, and this list is long enough as it is. Asian noodles are obviously a related but distinct subject. If we can collect at least 8-10 non-Asian / non-Italian pastas that deserves its own article. They definitely shouldn't be interspersed because that makes the list harder to use. Wikidemo 11:46, 18 October 2007 (UTC)

[edit] Cappelletti

Guys, cappelletti seems to be missing here.

http://images.google.com.br/images?svnum=100&um=1&hl=en&client=firefox-a&rls=org.mozilla:pt-BR:official&sa=X&oi=spell&resnum=0&ct=result&cd=1&q=Cappelletti&spell=1

Can I add it?