Pasta as a designed object

PASTA AS A DESIGNED OBJECT

Margherita Buzzi Design History, Spring 2014

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To my Italian family, with whom I would like to enjoy a good pasta right now.

PASTA AS A DESIGNED OBJECT

Written and designed by Margherita Buzzi, Project for Jd Beltran’s Design History class, Spring 2014 California College of the Arts, San Francisco

TABLE OF CONTENTS

1. INTRODUCTION

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2. EXPERIENCE

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3. ORIGINS

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4. PASTA IN ITALY

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5. MAKING PASTA

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6. HISTORY OF PRODUCTION

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7. PASTA IN THE USA AND THE WORLD

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8. SHAPES OF PASTA

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9. DESIGNED PASTA

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10. THE FUTURE OF PASTA

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11. PASTA IN MOVIES

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12. CONCLUSIONS

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PASTA: DEFINITION

“Pasta products� are understood to be the end product of a series of technical operations (on a domestic, artisanal or industrial scale) applied to a mixture of soft wheat flour or durum wheat semolina with water or other substances, more or less liquid, making it possible to obtain a kneaded dough that is subsequently cut into small regular shapes, which are then cooked in a moist environment. This series of technical operations includes mixing of ingredient, kneading the resulting dough, cutting it into pieces, shaping them, drying them, and storing them. The pasta shapes are then boiled, poached, or steamed.

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1. INTRODUCTION

When I think of simple objects, I think about all those little things that we use and consume in everyday life; the ones that are essential and that we don’t really care about until they disappear. I am talking about pencils, cups, forks, keys, glasses‌ and about pasta.

Pasta is about simplicity, versatility and creativity.

Pasta is natural and neutral, and these characteristics make it an unexpected resource and an ideal platform for individual creativity, all around the world.

When it comes to cook a good pasta, everyone can be inventive, because there are no restrictions on the combinations of recipes and sauces, texture and flavors.

Pasta is also a good example of great collaborative design, because its different shapes are designed by generations and passed down through the centuries.

Most important, in Italy eating pasta is not just a necessity, but a moment to share and enjoy.

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2. EXPERIENCE

The other day I cooked some pasta with tomatoes and mozzarella and brought it to the studio for my team mates.

Someone tasted it and asked “Why does it taste different?”, someone else said “Because it’s made with real Italian love.”

It is true, but I always ask the same question when I eat at my grandma’s place. Her pasta tastes much better then mine, even if I’m following her exact recipe and suggestions.

“Experience”, she says, “Years and years of practice, my dear”.

Experience is the key, but I can reveal a few Italian secrets to make a good pasta. Italian people would call them “segreti di Pulcinella” (“Pulcinella’s secrets”), an expression which stands for a secret that in fact is not a secret, because everybody knows about it.

So, to make a good pasta, you just need to follow some very simple rules. First, put a pot with unsalted water on the stove and wait until it boils (until you can see bubbles), then add a fist of coarse sea salt (don’t worry, it’s not too much), stir and add the right amount of pasta that you need, around 100g for person, more if you are really hungry, less if you are on diet. Read the time on the box and set an alarm, or (and here comes the experience) pay attention on how the color changes and taste it, until it’s right “al dente”.

While the pasta is cooking, you should prepare the sauce, and if you plan it right, both will be ready at the same time. Turn off the stove, take the pot and pour the pasta in a colander into 10

the sink. Immediately after that, pour the pasta into the sauce pan, stir and pan-fry, just a few seconds.If the sauce pan is not big enough, you can use a different container, but the most important rule is to immediately mix pasta and sauce. Don’t wait until the pasta gets sticky and the sauce cold!

Of course good ingredients are what makes the difference. Choose Italian pasta, olive oil for cooking and extra virgin olive oil to add flavor at the end.

That’s basically it. Easy?! Next step is to invite a few Italian friends to dinner; they will not be afraid to be your judges!

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Pulcinella Identifiable by his flowing, white pantaloons and shirt, black mask, and beak-like nose, Pulcinella is a classical character that originated in the commedia dell’arte of the 17th century and became a stock character in Neapolitan puppetry.

Pulcinella often carries around maccheroni and a wooden spoon.

His permanent state of mind, it’s hunger; his constant dream, never quite satisfied, is eating maccheroni.

His traditional temperament is to be mean, vicious, and crafty and his main mode of defense is to pretend to be too stupid to know what’s going on.

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3. ORIGINS

Left: Map of Europe,

ca. 1570

The origin of pasta is mysterious and unclear.

The gap in ancient historical documentation regarding cereal-based preparations in Europe fostered speculation, but also encouraged research and the development of serious hypotheses by different historians.

When I started my research, someone asked me “Is it true that pasta was invented in China and introduced in Italy

by Marco Polo?”, I didn’t know anything about it, so I was curious to read more. Food historians agree that the answer is no, or better, not exactly. Pasta has evolved in parallel both in the Mediterranean area and in Asia, but it was in the Mediterranean, and particularly in Italy, that it became what is known today. Marco Polo indeed tried the Chinese noodle and used the words “macaroni or other sorts of pasta” to describe it in his travel memoirs “Il Milione” (1295), but the fact that he brought it back to Italy is a myth, spread by the Marco Polo (1254-1324) was an Italian merchant from Venice, probably the most famous Westerner traveled on the Silk Road. He excelled all the other travelers in his determination, his writing, and his influence. His journey through Asia lasted 24 years. He reached further than any of his predecessors, beyond Mongolia to China. He became a confidant of Kublai Khan (1214-1294). He traveled the whole of China and returned to tell the tale, which became the greatest travelogue. His experiences are recorded in the book Il Milione (Livres des merveilles du monde), a book which did much to introduce Europeans to Central Asia and China.

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1. Harvesting of wheat in ancient

Egypt, Tomb of Menna, Luxor

Americans all around the world. Although China may have been the first population to develop a cuisine based on gluten, documented traces prove that dried pasta, made with durum wheat, existed in Sicily since A.D. 800.

But let’s take a step back.

To trace the history of pasta we have to go backward until the end of nomadism, when man began to abandon his hunter-gatherer lifestyle, settled down and learned how to cultivate plants, yield fruits and, later, process raw materials in order to change their look and taste.

The encounter with cereals and wheat made possible to create new kinds of food and to play with imagination.

Without wheat there would have been no pasta, neither bread nor any type of cake and pastries. Grinding kernels of wheat, man learned to produce flour, that, when mixed with the right quantity of water, creates a malleable dough, the first material from which humans started to make artificial food. The malleability is exactly what fascinated the Chinese, as they had long been familiar with the similar properties of clay. They became masters in the preparation of products with a specific shape, like fresh pasta, breads and flatbreads.

Around 1000 BC, the Greeks learned how to work the dough in order to obtain a wide, thin sheet of pasta, then sliced in stripes, which they defined as lĂ ganon, subsequently translated into Latin (laganum) and then 16

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evolved into the Italian name lasagna. They were mixing ground wheat with water and oil and cooking it over burning stone, in a procedure that is probably more similar to the Italian way of making focaccia or pizza. The Roman version of it was a very fine sheet of dough made of wheat flour and the juice of crushed lettuce, flavoured with spices and deep-fried in oil. A later recipe describes a dish called lagana, which consisted in layers of dough sheets alternating with meat and baked in oven, without being boiled in water first.

The Arabs descendants of the ancient Egyptians, who grew wheat along the banks of Nile, created various types of pasta, dried under the desert sun; a food that would remain edible for a long time and easy to transport and prepare, as they were moving from one place to another with their caravans. It is apparently thanks to them and their trades in the Mediterranean basin, that pasta Semolina / flour came to be produced and consumed in Sicily and, There are various types of by the 12th century, began to spread to the Italian grain, including wheat that southern regions. This being said, it looks like the can be soft and hard. only pasta introduced by the Arabs was a stringAmong these, the distinction between semolina flour and is shaped pasta, made of durum wheat semolina and given by the type of grinding not flour. which varies from larger (semolina, durum) to finer (0 flour, flour 00), therefore, according to various sizes of the granules different densities are obtained, with consequent different uses.

According to a few historians, Jewish communities established in the peninsula also played an important role in supporting and encouraging the production of pasta.

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As we can see, the history of pasta is multiform and there is no single path of development. In different environments, each civilization developed its own culture of pasta, according to quite distinct concepts. China, for example, since it never had durum wheat, remained a civilisation of fresh pasta, made by artisanal methods.

Italy, over the course of time perfected its mastery and understanding of wheat, developing at the same time a highly diversified production of fresh pasta and dry pasta based on durum wheat, culminating in a highly specialized industry.

2. Barilla advertisign poster,

by Erberto Carboni, 1952 18

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4. PASTA IN ITALY

It doesn’t take an expert to say that pasta and pizza are the Italian most famous and popular food. They are loved by people all around the world and those words have entered everybody’s daily vocabulary.

Curiosly, Italian written sources don’t mention pasta until the Middle Ages, probably because it was overshadowed by the sacrality of bread, but once it has been recognized as a distinct category, its growth knew no limits. As I mentioned, dry pasta was traded internationally in the Mediterranean from the twelfth century, while fresh pasta - simple and stuffed - evolved as a culinary art on the dining tables of nobles, king and high prelates, as it was made by hand by their personal cooks. In that context, pasta used to be overcooked until soft and melting, and it was always accompanied by cheese.

At the same time, the production of dry pasta made of A. In the Ligurian local durum wheat developed in certain regions; in Genova dialect, the world ‘fidei’, and around the coast of Liguria, as well as throughout probably from spanish derivation, is used to southern Italy, mainly in Napoli’s area. In 1574 the first mean pasta. corporation of pasta producers was born in Liguria (Associazione dei Mastri Fidelari)A, followed by Napoli (Statuto dell’Arte dei Vermicellari) and Palermo.

Although pasta landed there much later then in other regions, Napoli and the surrounding areas soon became masters of the production, thank you to the perfect atmospheric conditions for the manufacture.

In the fifteenth century pasta was considered a luxury 20

According to statistics, Italians eat about 28 kg of pasta per year, about 4 times the average of French and Germans. 28 kg divided by 365 days a year means 76 grams per day, the minimum amount of a plate of spaghetti. So it is true: the Italians eat pasta every day, at least once a day.

torino genova

food, expecially in times of crisis. From the sixteenth century the production increased and flourished along the Amalfi Coast, where the mills where located thanks to the availability of water courses. By the eighteenth century pasta became much more than a basic food, it became a symbol of the city.

Maccheroni became “street food”, cooked and sold in kiosks on the street corners with no garnish, or with pepper and grated cheese. People were eating them in the street with their hands, rolling them up on their fingers, with a gesture that Italians still mimic today when they say “Ci facciamo du’ spaghi?” (“Let’s go eat some spaghetti together!”)

Neapolitans, nicknamed maccheroni eaters, spread their love for pasta all around the Italian peninsula and encouraged their compatriots to cook it in their way, just for a short time.

Pasta al dente was born and the custom was shortly adopted by the whole population, without class distinctions.

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Maccheronai (maccheroni makers) in the streets of Napoli

5. MAKING PASTA

Gnocchi Traditional dish of the Italian cuisine, especially from Rome, Veneto and Piedmont, consisting of a mixture of flour and potatoes (already boiled and mashed), cut into bite-sized pieces of cylindrical or ovoid (in this case, are mostly obtained by rolling them with two fingers on the surface of a grater), which are eaten as a main dish, boiled and served with sauce or butter.

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My family doesn’t have a long tradition of making fresh pasta at home. When I was little my mom used to make gnocchi sometimes. Me and my sister were helping her, and the funniest part was to roll the gnocchi on the riga gnocchi, a small grooved wood board, to make them rigati (striped), in order for the sauce to hold better on them. Making gnocchi is faster then making pasta, because the dough is easier to knead and it doesn’t need to be rolled until it become very thin; long rolls are formed by hand and then cut in small pieces (more or less 1 inch long).

By the time my other three siblings were born, my mother no longer had time to make fresh gnocchi anymore and I never took the initiative.

When I chose to do a research about pasta, I decided to start by making pasta from scratch for the first time in my life. I didn’t use any instrument or device, just my hands and a rolling pin, exactly as women used to do a long time ago (and still now in some of the Italian regions, Emilia Romagna expecially).

My grandma gave me the recipe, I bought the ingredients and I devoted my day to that antique and fascinating art. As I imagined, kneading the dough and rolling in out with the rolling pin (mattarello) in order to obtain a very thing sheet (0.5 mm) is a work that takes a lot of strength and energy, especially if you are not used to it. I really enjoyed making it, but I wonder how could family mother’s doing it everyday for their big families!

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02. 15. 2014

Making pasta by scratch, at Harriet St. Residence

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PASTA ALL’UOVO (FRESH EGG PASTA), RECIPE

Every 100 grams of flour it takes an egg to make a good dough. If you want a lighter pasta you can decrease the number of eggs and replace them with 2 tablespoons olive oil or 2 tablespoons of milk for each egg replaced.

1. pour the flour on a wooden or marble surface, creating a “fountain” (that is, to form a kind of volcano shape with a crater in the middle) 2. lightly beat the eggs in a bowl with a pinch of salt and pour them the middle of the fountain 3. gradually incorporate the eggs into the flour, working with strength, to obtain a homogeneous mixture. If it’s too soft add a little flour; if it’s too hard add a few tablespoons of water. All with a lot of thrift 4. form a ball , carve it with a cross, sprinkle with a little flour , cover with a towel and let it rest for 30 minutes 5. at this point the dough is ready, roll it first with your hands and then with a rolling pin from the center until it is very thin (about 0.5 - 1 mm) 6. cut the sheet of pasta in equal stripes to make tagliatelle, or get creative with the shape!

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6. HISTORY OF PRODUCTION

The production of pasta is made up of four stages: the mixing of ingredients, the kneading of the dough, the formation of different types of pasta and the drying process.

Over time, the manufacture has seen a progressive transformation. According to the technologies gradually available, it became increasingly industrialized, until reaching what is now a huge international production.

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3. Artisanal

working of pasta in Torre Annunziata, in the 1930s 4. Hand made

pasta production in the Middle Ages

HOMEMADE PASTA Originally pasta was made by hand, by the women in each family. The kneading was done just using using arm strength and a rolling pin, in the same way I made it. The dough was placed on a wooden flat surface and rolled until it was soft and thin, in a process that requires experience, muscles and energy. At the time, pasta was not an everyday meal; it was only eaten on Sundays or in special occasions, mostly related to religious feasts.

From family kitchens, homemade pasta moved quickly into the workshops of the mills. The women that used to make pasta in their own kitchen gathered together to work and create shapes, at first always by hand, then with the help of early machines.

1500 . THE MILLS A myriad of family owned mills (called cirnoli) were located on the hills around Napoli’s Bay - especially near Torre 29

Maccaronari and lazzaroni Numerous travelers who visited Napoli wrote about the countless booths of maccaronari, who were selling, for a very modest sum of money, a steaming plate of maccheroni, sprinkled with cheese. From Goethe to Alexandre Dumas, poets, writers and travellers wrote about the way the lazzaroni were eating vermicelli, by “twisting them around their fingers with a dexterity that foreigners rarely if ever succeed in imitating�

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Annunziata and Gragnano. They were powered by the water of the river Sarno, or by donkeys, horses and men.

Making pasta was still a highly specialized labor, slow, difficult and exhausting. The dough was kneaded by feet, while gripping a hanging cord, for around 3 hours. The various shapes were then made by hand with the rolling pin. When ready, pasta was packed into large baskets and carried by mule down to Napoli.

5. Wooden

kneading machine in a pasta making factory, 1600

LATE 1500 . FIRST INGEGNI The production increased with the appearance of the first simple machined, called ingegni [‘ngegno da mccaruni].

They consisted of a wooden cilinder, lined with copper on the inside and held fast by bolts. A piston pushed the hard dough through the die and the first maccherone emerged, with a perfectly centered hole. The combination of the manual brake and the extrusion press revolutionized the history of pasta, not only making the work faster and easier, but also increasing the quality.

Thanks to the new techniques, the first distinction was also made between maccheroni, which were bucati (pierced) and vermicelli, the actual spaghetti.

During that time, the price of pasta dropped, making pasta available to even the poorest citizens. In Napoli, maccheroni dressed with cheese became the daily meal of the lazzari, who were eating them with their fingers on the streets, becoming a real attraction for tourists.

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THE PROCESS OF DRYING As the pasta came out from the machines, it was hung on long sticks and taken into the sun or warm open air, to begin the drying stage, the most delicate of the process.

It was almost a ritual and it could be only done in the most favorable natural conditions. The need of intermittent breezes made costal areas like Napoli and surroundings particularly suited for it.

The “Chief Pasta Makers” were considered magicians.

They were observing the sky and the stars and examining the phases of the moon; they had a big knowledge on winds and how they change according to the time of the day or the season. They knew how pasta needed to dry, first exposed to humid air and then to dry air in the following days. There is a saying: “Make the maccheroni with the scirocco (warm, moist wind from the south), dry them with tramontana (cold, dry wind from the Alps)!”

Very peculiar was the figure of the chiammatore (caller), who was screaming to awake the workers when they needed to move the drying racks.

The Neapolitan “classic natural drying” strategy was kept secret and refined over the course of time, in parallel with the development of manufacturing. It involved three basic phases: the incartamento (stiffening), a preliminary drying achieved by exposing pasta to direct sunlight; the rinvenimento (recovering), which used to take place in a cool 32

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6-7. The streets of Torre

Annunziata and Gragnano became huge open-air drying racks, for the first phase of the drying process, incartamento.

8. In the stenditoi (softening

room), the sticks were positioned next to one another the long pasta was hung on racks as close to the floor as possible, positioned so that the tips were touching the pasta just beneath them, in order to allow the humidity to diffuse progressively and maintain the freshness.

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9. Spaghetti production

using a cast iron, vertical hydraulic press, in the early 1900s

and well-ventilated room (15째C less then the incartamento phase), normally underground, in order to soften the crust; the essiccazione definitiva (final drying), very slow and progressive, happening in special two-story buildings called stenditoi, with temperature variations.

The end of the process was established by the pastaio, who was able to judge by simply listening to the sound of a maccherone broken near his ear.

1800 . MODERN MACHINES Further advancement led to faster and more numerous machines and improved the quality of production. The pastaio was still needed to dose out the water, in a secret quantity. The dough needed to be harder for the largest sizes and softer for fettuccine, vermicelli, cappellini and spaghetti. With the invention of new dies, the creation of shapes multiplied (from 150 to 800 or more).

1900 . MASS PRODUCTION During the industrial era, the production of pasta was revolutionized. Engineers developed a generation of machines able to reproduce, multiplying the power for ten, the precise actions of the laborers, therefore excluded from

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10. Plate from the encyclopedia of Diderot and D’Alembert showing the production of pasta (17th century)

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11. Cast iron, mechanical horizontal press for short pasta, 19th century

various operations in the production cycle.

In 1937, the first prototype of a series of machines able to carry out in a synchronized manner all the operations of the production was presented at the Milano fair. The development of efficient systems for artificial drying allowed the final victory of industrial pasta making. Thanks to a generation of entrepreneurs, the production developed in a scale never seen before.

1940 . OUR DAILY DISH The spread of pasta on Italian tables is relatively modern.

Until right before World War II, the generic diet was based on plants and pasta was normally reserved for feast days, often served in a legume soup. With the economic boom, pasta began to be cooked daily in everybody’s homes.

Bourgeoisie, expecially, were eating pasta every day, on Sunday with meat or special condiments.

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12. Production of farfalle (bowtie pasta), from sheets of dough, sheared and pinched. 1923 13. Today’s production,

Gragnano

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7. PASTA IN THE USA AND AROUND THE WORLD

As Neapolitans became better and better in the production of pasta, their ability started to be know and recognized around the world. In the late eighteenth century, the reputation of the screw-press pasta extruder (ingegni) reached the United States.

Italian immigrant communities, arrived in the USA en masse beginning in the last decades of the nineteenth century, had a big role spreading the love for pasta, but the American production appears to be initiated a little earlier, with an artisanal activity.

Thomas Jefferson (1743-1826), third American president, seems to be the first person to import a pasta-making machine in the United States, in 1789.

He probably learned about pasta production during his time as an ambassador in Paris (1785-1789), and asked a friend in Napoli to purchase a maccheroni press machine in his behalf. The friend wrote him a letter, explaining that the machines normally used there were enormous, so he bought a smaller version for home use, a portable-press.

Jefferson, who was planning to start a big production, was certainly disappointed, but probably the production in the USA actually did start using this sort of small machines.

By the first half of the nineteenth century, though, it was already growing very fast.

At the beginning pasta was still considered an exotic food, but soon - in the second half of the century - it became 38

an everyday consumer product.

After its domestic market, American pasta started to conquer the international market and, in the early 20th century, the amount of pasta exported was already bigger than the one imported, making the country the second biggest pasta producer and exporter.

The trade with Italy continued to dominate the world market and in the USA pasta manufactures insisted on making the connection clear, by imitating the packaging design and using Italian names and colors.

With the development of pasta industry, American producers extended their lines of product, including special kinds of pasta, like pasta without gluten, whole grain, veggie, multigrain‌ They also started to produce precooked pasta, packed and ready to eat, in my opinion completely changing the experience of eating it.

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8. SHAPES OF PASTA

The various shape of pasta are the result of the techniques of production employed.

All pasta shapes are essentially the product of one or two techniques. A sheet of dough can be considered as a transitional product of a preliminary process, that can be cut and used to create many other pasta shapes. In the 15th century lasagne began to appear as a pasta product it the way that we understand it nowadays, and boiled in water. At the same time it was discovered that, by rolling one or more sheets of pasta over on themselves and cutting them, regular strips were obtained, named as maccheroni (macharoni alla genovese) or tagliarini. The same term maccheroni was also used to describe a completely different type of pasta, shaped or extruded into little rolls (macharoni alla siciliana).

Thanks to the creativity of generations of pasta makers and, as we saw, the evolution of the production technologies, an endless variety of pasta shapes has been created. Despite being the Italian food for excellence, the variety of shapes accentuate Italy’s regional differences and define local identities. Pasta can be short or long, handmade or factory made, stuffed or not, served in broth or dry with sauce (called pastasciutta, what normally Italians prefer), in a combination of practically infinite variety of aromas and flavors. It’s impossible to find another foodstuff with the same adaptability to combinations and associations of flavors.

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16. 1916 Barilla catalog, showing types of pasta still being characterized in accordance with place of origin

This is why it’s not easy to explain to a foreigner how do we choose to combine shapes and sauces and how do we obtain the perfect match. I guess it comes natural, mostly from what we used to eat in family and what our grandma taught us.

Let’s take the example of spaghetti (also known as fide, fidelini, capelli d’angelo, capellini, fedelini, fidelini, vermicelli, exc.), the most famous and popular food on Italian tables. The writer Giuseppe Prezzolini once said: “spaghetti have the same right or more to belong to Italian civilisation then Dante has.”

Different school of thoughts exist on how to cook spaghetti in the right way. In some regions, they are cooked longer, in the south, they are eaten al dente and somewhere barely beyond raw. The sauce depends on what region or village or even family we are visiting.

14. Spaghetti n°5, Barilla’s bestseller 42

Of course not all sauces are adapted equally well to all kinds of pasta. For exemple, spaghetti or long types of pasta need a more liquid and bland sauce, while maccheroni (or other short pasta) go well with concentrated thicker sauces, prepared with fresh vegetables or meat, because they are able to carry it inside. Striped types of pasta (paste rigate) are able to absorb sauce better, while smooth pasta needs a fullbodied sauce that binds on it, or it will remain on the bottom of the pot.

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The memorable wedding between pasta and tomatoes occurred in Napoli during the late nineteenth century, after centuries of culinary traditions. The plant had been imported into Spain from America, by the conquerors of the New World, from ‘500, then it spread throughout the continent, finding the ideal climate in the countries of the Mediterranean basin. Initially it was considered poisonous and used only as a ornamental plant, but soon the cultivation of it around Napoli became one of the peculiar features of the area and the fruit from across Atlantic moved quickly into the kitchen, where it became the basic element for the preparation of extremely delicious sauces.

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15. Tomato plant in a Victorian botanical plate 43

9. DESIGNED PASTA

After reading about how the variety of pasta developed in centuries thanks to the creativity and the collaboration between people and communities, I was curious to know if any designer tried to create the “perfect pasta shape�. I found an article and discovered that someone actually did try, however, it was a complete failure.

The two extreme pasta shapes in question are designed by two big names: Giorgetto Giugiaro, Italian car designer and Philippe Starck, French product and furniture designer.

There is also another pasta shape designed a few years ago by Mario Oliveri, that has been much more successful, but I never saw it on the shelves of a supermarket.

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1983 MARILLE, Giorgetto Giugiaro

In 1983, the pasta manufacturing company Voiello decided to bring some innovation to the brand and develop a “modern” pasta shape.

The assignment was given to Giugiaro, and the result of the project, a pasta named Marille, went into production.

Giugiaro realized that his new design should be produced by extrusion, should not absorb too much sauce and should increase its volume in water. Unlike conventional rigatoni, the grooves or rugosities on the concave surfaces of the tubes were presumably designed to give better adherence to the sauce. Marille did not remain in production very long, because problems were encountered with the uneven cooking of various parts of the shape; probably the junction of the three elements was cooking more slowly than the rest.

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1987 MANDALA, Philippe Stark

In 1987, the French pasta maker Panzani commissioned Starck to design a new pasta shape. Here is what he said about his new concept (from a lecture he gave at the Harvard Graduate School of Design in October 1997): “I was so happy because I’m very interested in things close to humans. I said, “OK, what can I do with pasta? Why do we love pasta? When do we love pasta? We love pasta when we are children, when we are sick, when we are stoned - ah! - or when we are old - in other words, when we are a bit regressed. But sometimes when you eat pasta you become fat. Perhaps the thing I can do is to give the same pleasure, with a good mouth full of pasta, but without making people fat. How I can make a pasta that will be ten percent pasta and ninety percent air? If you make a tube, you have ninety percent air, but when it’s cooked, it collapses.” That’s why I thought of a spring that makes the pasta stay open. And because American and French people always overcook pasta, I made two wings that have a double thickness, so that when you overcook it, eighty percent of the pasta is still al dente. I asked a doctor, “What is in pasta?” and he said, “It’s a perfectly well-balanced food.” “Well-balanced: yin-yang!

Perfect, that can be the spring!” This shows you that even in something small, everything can be functional. If you just make a nice design, it’s nothing.”

Of course Mandala is not in production, and if I already didn’t really appreciate Philippe Starck for his attitude and design, after reading this article I like him even less. There is nothing in those few sentences that makes sense, and the fact that he pronounced them in Harvard makes him even more ridiculous.

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2010 CAMPOTTI, Mauro Oliveri

Campotti is a project whose particular form is designed to meet the most important values ​​of pasta: consistency, homogeneous cooking quality and good absorption of seasonings. It is tight in the center so that it assumes the shape of an eight, maintaining the perimeter of the original format but reducing its diameter, thus conferring on the pasta a new sensation on the palate and new possibilities of combination. Campotti also are available in various sizes. In 2011 Campotti were selected for the ADI Design Index publication, the yearbook of the Association for Industrial Design ADI that collects the best Italian design put into production, as only food product.

The production line of the Campotti Pasta dei Campi began in 2012.

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10. THE FUTURE OF PASTA

The production of pasta evolved in the years, but the concept basically remained the same (make the dough, make the shape, let it dry, put it in a box, sell) and it seems so perfect that it’s difficult to think about its future. But something is happening.

Barilla is collaborating with TNO, a Dutch organisation specialising in applied scientific research, to build a 3D printer that can print pasta shapes to order.

The idea is to introduce the food printers in commercial kitchens in order to give clients the possibility to design and print their own custom pasta.

A number of experimental printers have been installed in some restaurants in Eindhoven (Netherland), but there is not yet a final design. The machines would in fact still need some adjustment; TNO has been working to increase the speed, which is now 10 times faster than it was two years ago, but still too slow to be able to sustain a large production.

Normally Italians are very traditional and protective of their culinary traditions, and so am I sometimes, even if I am a designer and I love innovation.

I don’t think the 3D printed pasta is going to substitute the 48

actual production, because probably the taste will be different, since it doesn’t have the time to dry, if it’s made right away.

But I like the idea of experimenting with food, and I would look at this idea it in a different way, maybe not just a way for fancy restaurants to make the shape you desire directly on your plate, but maybe a tool for developing countries or other particular situations.

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11. PASTA AND CINEMA

Half joking and half not, we say that in Italy every important decision or discussion happens around a table, possibly in front of a good plate of spaghetti. Pasta is a simbol of tradition, simplicity and what we call l’arte di arrangiarsi (the art of getting by).

Since cinema is a mirror of reality, pasta soon became part of it and of the collective immagination, as a way to represent Italian lifestyle.

There are a lot of movies where pasta played an important role. Two that I particularly like are “Miseria e Nobiltà” (“Poverty and Nobility”),1954, with Totò and Sophia Lauren, a story about wealth, poverty, hunger and love and “Un Americano a Roma” (“An American in Rome”), 1947.

The last one represents the ‘American dream’, during the after war period, when music and culture of the United States of America landed in Italy for the first time.

The film tells the story of an Italian boy fascinated by American culture. Waiting to go to the Unites States, Ferdinand tries to live as an ‘American’, imitating the behavior of the actors he saw at the cinema. Ferdinand tries to Americanize everything he does, but, being Italian, at home, at lunch and dinner he founds pasta. He tries to put it away and eat in

17

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the ‘American way’ instead (mustard, jam, milk…) but he can not resist. He says he eats the maccheroni because they “provoked” him, so he is going to “destroy” them!

One can not but mention another unforgettable dinner, sign of how Italy and spaghetti became a symbol of romanticism, passion and hospitality, all around the world: “Lady and the Trump” and the candlelight spaghetti with meatballs. “This is the night, it’s a beautiful night, and we call it bella notte...”

17. Totò, the spaghetti scene in “Poverty and nobility” (“Miseria e Nobiltà”) 18. Alberto Sordi, in the most famous scene of “An American in Rome” (“Un Americano a Roma”) 19. “Lady and the Trump” (“Lilly e il Vagabondo” in Italian)

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Spaghetti Harvest On April 1, 1957 the British television programme Panorama (BBC) broadcast a three-minute segment about a bumper spaghetti harvest in southern Switzerland.

The success of the crop was attributed both to an unusually mild winter and to the virtual disappearance of the spaghetti weevil.

The audience heard Richard Dimbleby, the shows highly respected anchor, discussing the details of the spaghetti crop as they watched video footage of a Swiss family pulling pasta off spaghetti trees and placing it into baskets. The segment concluded with the assurance that, for those who love this dish, theres nothing like real, home-grown spaghetti.

The Swiss Spaghetti Harvest hoax generated an enormous response. Hundreds of people phoned the BBC wanting to know how they could grow their own spaghetti tree.

To this query the BBC diplomatically replied, Place a sprig of spaghetti in a tin of tomato sauce and hope for the best.

Almost no one else at the BBC knew about it. The segment was not mentioned at all in the pre-transmission publicity handouts.

To this day the Panorama broadcast remains one of the most famous and popular April Fools Day hoaxes of all time. It is also believed to be the first time the medium of television was used to stage an April Fools Day hoax.

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11. CONCLUSIONS

I believe in food as a way to connect people, to start a conversation, to enjoy life and time with friendship and family. I think my mission is to spread what it is the real Italian lifestyle, in a world where people struggle to understand what really matters in life.

I like pasta because it’s not a ‘cool’ object, designed by a single person.

I like to think about it as the result of a continuous design process, in which families and generations collaborated and expressed their creativity through the centuries.

For my thesis I would like to explore the idea of collaborative design, doing workshops with a variety of different people as a tool to engage them in a process they don’t know anything about, in order to create unpredictable results together.

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Etymological dictionary of Italian pasta Vocabolario etimologico della pasta italiana Franco Mosino, Reggio Calabria, 2011

A ABISSINE ABISSINI ACINI DI PEPE AEROPLANI AEROPLANINI AFRICANINE ÀGNOLI AGNOLINI AGNOLÌ AGNOLOTTI AGNULOT PUNTE D’AGO ALETTE ALFABETO ALICA ALISANZAS AMORETTI AMORI AMOROSI ANCHELLINI ANELLETTINI ANELLETTI PALERMITANI ANELLI ANELLI MEZZANI ANELLI MEZZANINI ANELLI MEZZANI RIGATI ANELLINE QUADRE ANELLINE RIGATE ANELLINI ANELLINI QUADRATI ANELLINI RICCI ANELLINI RIGATI ANELLI PIATTI ANELLI QUADRATI ANELLI RICCI ANELLI RIGATI ANELLI SICILIANI ANELLONI ANELLONI D’AFRICA ANELLOTTI CAPELLI D’ANGELO CAPIDDI D’ANGILU ANGIULOTTUS ANIMALETTI ANIMINE ANOLÉN ARMELLETTE ARMELLINE ARMONIE 56

PASTE SECCHE ARRICCIATE ARSELLE ARSELLONI ZEMBI D’ARZILLO URÈGG D’ASI ASSABESI BENGASINE ASTRI ATTORCIGLIATI ATTORTIGLIATI AVEMARIE AVEMARIE LISCE AVENA SEME D’AVENA AVVANTAGGIATE B BANANE RIGATE BARBINE BARDELE BARDELE COI MORAI BASSETTE BASSOTTI BASTARDA TRIA BASTARDA BASTONCINI BAVETTE BAVETTE RICCE BAVETTE BAVETTINE BAVETTE BAVETTE NIDI BERRETTO BIFORE BÌGOLI BÌGOLI AGLI SPINACI BÌGUI BIRICCHINI BIRILLI BISMARCK GNOCCHI ALLA BISMARCK BLISGÓN BOBBIESI MACCHERONI BOBBIESI BOCCOLOTTI BOCCOLOTTI RIGATI BOCCOLOTTI BOLOGNA PASTA A MANO USO BOLOGNA PASTE BOLOGNA BOLOGNESE TAGLIOLINE DA SUORA ALLA

BOLOGNESE BOLOGNESI STRICCHETTI BOLOGNESI BOMBARDONI BORLENGHI OCCHI DI BOVE MERICONDE BRESCIANE BRICCHETTI PASTINE DA BRODO BROFADEI BROSCHELLA BUBBOLOTTI TEMPESTINA BUCATA CORALLINI BUCATI FIDE BUCATE FIDELI BUCATI FIDELINI BUCATI BENGASINI FUSILLI BUCATI CORTI FUSILLI BUCATI LUNGHI FUSILLI LUNGHI BUCATI PARIGINI BUCATI PEPERINI BUCATI BUCATINI BUCATINI A MATASSA BUCATINO PEPE DI BUCATINO BUCATO PEPE BUCATO PENNINE SENZA BUCO CORNO DI BUE PASTA BUSIATA C CACIUNILLI CACCHIUBBE MACCARRONES CAÌDOS CALZONI CAMPAGNOLE CAMPOFILONI CAMPOTTI CANALONI PENNE A CANDELA PENNE A CANDELA RIGATE CANÈDERLI CANESTRI CANESTRINI CANESTRINI LUNGHI CANNAROZZETTI CANNAROZZI CANNAROZZO

CANNAROZZU DI MONACU CANNELLINI CANNELLINI PICCOLI CANNELLI ZITI CANNELLONI CANNELLONI DA RIPIENO CANNELLONI LISCI CANNELLONI RIGATI CANNERONCINI CANNERONI CANNERONCINI MEZZI CANNERONI CANNERONI LISCI CANNERONI RIGATI CANNERÒZZOLI CANNAROZZI CANNOLICCHIETTI CANNOLICCHI CANNOLICCHI GRANDI RIGATI CANNOLICCHI MEDI CANNOLICCHI MEDI RIGATI CANNOLICCHI PICCOLI CANNOLICCHI PICCOLI RÌGATI CANNONCETTl CANNONI CANNONCINI CANNONCIONI CANNONCIOTTI CANNONCIOTTONI MACCARRONI CANTAROGGINI CANUTIGLIE CAPELLI D’ANGELO CAPELLI D’ANGELO MATASSE CAPELLINI CAPELLINI A MATASSA CAPELLINI A MATASSINE CAPELLINI A NOCCHE CAPELLINI A NOCCHETTE CAPELLINI D’ANGELO CAPELLINI D’ANGELO LISCI A CIOCCA CAPELLINI DI CAMPOFILONE CAPELLINI GLUTINATI A MATASSA CAPELLINI NIDI CAPELLINI TAGLIATI NIDI CAPELLONI

CAPELVENERE CAPELVENERE A MATASSA CAPIDDI D’ANGELO CAPPELASCI CAPPELLACCI. CAPPELAZZI CAPPELLETTI CAPPELLETTINI CAPPELLONI CAPPELLO PAGLIACCIO CAPPELLOTTI CAPPETTINE CAPPE CAPPIEDDI ’E PRIEVITU: CAPRETTE CAPRICCIOSE CARTE DA GIOCO MACCARRUNA DI CASA MACCHERONI DI CASA CASARECCE CASARECCI CASARECCIA CASARECCIA RIGATA CASONCELLI: CASONCELLI DELLA VALCAMONICA CASONCELLI CASONSÈI CASONCELLI CASONZIÈI CASONCELLI CASTELLANE CASTELLANI CATANESELLA CATANESELLE DENTI DI CAVALLO DENTI DI CAVALLO RIGATI FERRI DI CAVALLO CAVATELLI CAVATIEDDI CAVATONI CAVOUR CAZINI CELLENTANI MANICHE CENTORIGHE MACCHERONI DELLA CEPPA CESTELLECESTINE: Significato ovvio.

CESTINE GRANDI CESTINE MEDIE CESTINE PICCOLE

CESTINI CHIANCARELLE CHICCHI DI RISO CHIFFERETTI RIGATI CHÌFFERI CHIFFERINI CHIFFERINI RIGATI CHIFFERONI CHIFFEROTTI CHIOCCIOLE CHIOCCIOLETTE MACCHERONI ALLA CHITARRA PASTA ALLA CHITARRA SPAGHETTI ALLA CHITARRA STRASCINATI CHIUSI CIAFFAGNONI CIALZONS CIANCARELLE CIANCIARELLE CICIRATA SEMI DI CICORIA CICORIE CIMIERI CINESI CINESINI PENNE RIGATE AI CINQUE CEREALI CIOCCA: > CAPELLINI D’ANGELO LISCI A CIOCCA TAGLIATELLE GRANDI A CIOCCA TAGLIATE LLE A CIOCCA TAGLIATELLE GROSSE A CIOCCA TAGLIATELLE MEZZANE A CIOCCA TAGLIOLINI A CIOCCA MACCHERONI CIOCIARI CIRILLINI CIRIOLE CIUFOLITTI COCCIOLETTE MEZZE COCCIOLETTE COCCIOLINE TORTELLI CON LA CODA CONCA D’ORO CONCHIGLIE CONCHIGLIE GROSSE RIGATE CONCHIGLIE LISCE CONCHIGLIE MEZZANE 57

RIGATE CONCHIGLIE PICCOLE CONCHIGLIE PICCOLE LISCE CONCHIGLIE RIGATE CONCHIGLIETTE CONCHIGLIETTE LISCE CONCHIGLIETTE RIGATE CONCHIGLIETTE TRICOLORE CONCHIGLIETTINE CONCHIGLINE CONCHIGLIONI COPPETTE CORALLI CORALLINI CORALLINI BUCATI CORNETTI CORNETTI RIGATI CORNETTI. CORNO DI BUE CORZETTI CORZETTI ALLA POLCEVERASCA CORZETTI STAMPATI PASTA DELLA COSTA COZZICHE GRANDI COZZICHE PICCOLE CRAVATTE CRAVATTINE TORTELLI ALLA CREMASCA CRESTE CRESTE DI GALLO CRESTE LISCE CRESTE RIGATE CRESTINE CRESTINE LISCE CRESTINE RIGATE CRICHETTI CROCCHETTE DI SPAGHETTI CROCCHETTE DI TAGLIATELLE CROCETTE CROSETTI TURTEI CU LA CUA CUDDUREDDI DI VINU COTTU CUDIDDI CUFFIETTE CULINGIONES CULURJONES CULURZONE CUORETTI CUORICINI CUPOLETTA CURADDUZZU MINUTU CURADDUZZU ROSSU CUSCUSINU 58

CÙSCUSU D DAMIGELLA DANTESCHE DENTI DI CAVALLO DENTI DI CAVALLO RIGATI DENTI DI PECORA DENTI DI PECORA RIGATI DENTI DI PECORINO DENTI LISCI DIAVOLETTI DIAVOLETTI RIGATI DIAVOLINI PASTE SECCHE CORTE A TAGLIO DIRITTO PASTE SECCHE CORTISSIME A TAGLIO DIRITTO DISCHI VOLANTI DITALETTI DITALI DITALI DI ZITONE DITALI LISCI DITALI MILITARI DITALINI DITALINI LISCI DITALINI RIGATI DITALI RIGATI DITALONI DITALONI LISCI DITALONI RIGATI LASAGNONI DOPPI DOPPIE REGINETTE DOPPIE DOPPIO ZERO LASAGNE DOPPIO FESTONE LASAGNETTA DOPPIO RICCIO NASTRI DOPPIO FESTONE REGINETTE A DOPPIO RICCIO RISONE DOPPIO DURA E ELBOW GNOCCHI ECONOMICI MEZZI OCCHI DI ELEFANTE OCCHI D’ELEFANTE ELEFANTI MEZZA MANICA ELETTRICA MANICHE ELETTRICHE ELICHE ELICHE GRANDI ELICOIDALI ERBAZZONE ERBETTA PASTA LUNGA EXTRA

RAFFINATA PASTE EXTRA RAFFINATE CORTE PASTE EXTRA RAFFINATE LUNGHE F FAGIOLETTI FAGIOLETTI RIGATI FAGIOLETTINI FAGIOLINI FAGIOLINI RIGATI FAGIOLONI FAGIOLONI RIGATI: FAGOTTINI PASTE SECCHE DI FANTASIA FARBELLA FARFALLE FARFALLE GENOVESI FARFALLE GRANDI FARFALLE TONDE FARFALLE TRICOLORE FARFALLETTE FARFALLINE FARFALLINE MEDIE FARFALLINE PICCOLE FARFALLONI FARFALLOTTI MACCARRUNI DI FARINA FASCETTE MEZZE FASCETTE FASCI LITTORI FASCIO FEBESCECCHIE FERRI DI CAVALLO MACCARONES A FERRITTUS LASAGNE FESTONATE NIDI FESTONATI CANNONCIOTTINI FESTONATI LASAGNONI FESTONATI FESTONCINI ALL’UOVO LASAGNE DOPPIO FESTONE NASTRI DOPPIO FESTONE FETTUCCE FETTUCCE LISCE LARGHE FETTUCCELLE FETTUCCELLE NIDI FETTUCCELLE RICCE FETTUCCE NIDI FETTUCCE RICCE FETTUCCE ROMANE NIDI FETTUCCE FETTUCCINE FETTUCCINE MATASSE FETTUCCINE ROSSE FETTUCCINE VERDI

NIDI FETTUCCINE NIDI FETTUCCINE TRICOLORE MACCHERONI A FEZZE FIADI FIAMMELLE FIANDONCELLI FIDE FIDE BUCATI FIDE COL PERTUSO FIDELI FIDELI BUCATI FIDELINI FIDELINI BUCATI FIDELINI FINI FIDELINI GROSSI FIDELLINI FIDE SENZA PERTUSO FIENO PAGLIA E FIENO PASTE FILATE FILATELLI FILATU FILATU CU LU PIRTUSU FILI D’ORO FILINI FILOGRANA SPAGHETTI FINI FINISSIME FIOCCHETTI STELLINE FIOR DI NATALE FIORE FIOR DI SAMBUCO FIORI E PICCHE FISCHIONI FISCHIONI RIGATI FISCHIOTTI FISCHIOTTI RIGATI FOGLIE DI SALICE FOLLETTI FOLLETTI RIGATI PASTE SECCHE FORATE FORATINI FORMENTINI LASAGNA DA FORNO CON SPINACI LASAGNA DA FORNO DI SEMOLA PRIMIERA FRANCESE FRANCESINE: MANICHE DI FRATE FREGNACCE FREGULA PASTE FRESCHE FREGUA FRESE FRESINE

FRESE FRUMENTONE FRUMENTONE TRIPLO FUJADE FULMINANTI FUNGHETTI FUNGHINI FUSELLI FUSILLI FUSILLI AGLI SPINACI FUSILLI FUSILLI AL GERME DI GRANO FUSILLI A SPIRALE FUSILLI A TRE ALETTE FUSILLI BUCATI CORTI FUSILLI BUCATI LUNGHI FUSILLI CASARECCI FUSILLI CORTI BUCATI FUSILLI FUSILLI LUNGHI FUSILLI LUNGHI BUCATI FUSILLI FUSILLI MECCANICI FUSILLI TRICOLORE FUSILLI FUSILLONI G GALANI GALLANI GALLE CRESTE DI GALLO MACCHERONI GARFAGNINI GARGANELLI GARGHEROZZINI GARGOZZINI GASSE GEMELLI GEMELLI RIGATI GENNARICULI PASTE ALL’USO DI GENOVA PASTE GENOVA GNOCCHI ALLA GENOVESE MACCHERONI DI GENOVESE FARFALLE GENOVESI GENOVESINI FUSILLI AL GERME DI GRANO SPAGHETTI AL GERME DI GRANO GHIOTTOLE LASAGNE GIALLE GIANDUIETTA GIANDUINI GIANDUIETTA GIGANTI GIGANTI PICCOLI GNOCCHI GIGANTI PENNONI GIGANTI VERMICELLONI GIGANTI GIGANTONI

GIGANTONI RIGATI GIGINE GIGINE LISCE GIGINE LISCE GRANDI GIGINE PICCOLE GIGLI CARTE DA GIOCO OCCHIO DI GIUDEO GIRANDOLE PASTINE GLUTINATE CAPELLINI GLUTINATI A MATASSA GNOCCHE GNOCCHI GNOCCHETTI GNOCCHETTI DI ZITI GNOCCHETTI DI ZITI LUNGHI GNOCCHETTI DI ZITI LUNGHI RIGATI GNOCCHETTI GROSSI GNOCCHETTI MEZZANI GNOCCHETTI MEZZANINI GNOCCHETTINI GNOCCHETTI PICCOLI GNOCCHETTI QUADRI GNOCCHETTI RIGATI GNOCCHETTI SARDI GNOCCHETTI VALTELLINESI GNOCCHETTI ZITI GNOCCHETTI ZITONI GNOCCHETTONE LISCIO GNOCCHETTONE MILLERIGHE GNOCCHETTONE RIGATO GNOCCHI GNOCCHI ALLA BISMARCK GNOCCHI ALLA GENOVESE GNOCCHI ALLA ROMANA GNOCCHI DI PATATE GNOCCHI DI SEMOLINO GNOCCHI ECONOMICI GNOCCHI GIGANTI GNOCCHI RIGATI GNOCCHI VERDI GOBBÈIN GOBBETTI GOBBETTI RIGATI GOBBINI GOBBONI GOCCE RIGATE GOMITI GOMITI LISCI GOMITI RIGATI MEZZI GOMITI GOMITINI GOZZETTI 59

GOZZI GOZZETTONI GOZZINI GRAMIGNA GRAMIGNA LISCIA GRAMIGNA PIENA GRAMIGNA RIGATA GRAMIGNINE GRAMIGNINI LISCI GRAMIGNINO RIGATO GRAMIGNON GRAMIGNONE GRAMIGNONE RIGATE GRANDINE SEME DI GRANO GRATTATA PASTA GRATTATA GRATTINI GRATTONI GRATTUGIATA GRATTUGIATA MEDIA GRATTUGIATA PICCOLA PASTA GRATTUGIATA ALL’UOVO GROSSO RIGATO GUANTI I PASTINE IMPERIALI MACCHERONI INFERRETTATI SPAGHETTI INTEGRALI TORTIGLIONI INTEGRALI ITALIANI MACCHERONI ITALIANI J JACCOLI JIRITALEDDI ORICCHIA DI JUDEU L LACCHENE LA CHIOCCIOLA LAGANE LAGANELLE LAGANETTE LAIANELLE LANACHE LANCETTE LARGHE LASAGNA DA FORNO CON SPINACI LASAGNA DA FORNO DI SEMOLA LASAGNE LASAGNE DOPPIO FESTONE LASAGNE FESTONATE NIDI 60

LASAGNE GIALLE LASAGNE GRANDI LASAGNE LISCE LASAGNE NIDI LASAGNE PICCOLE LASAGNE RICCE MEZZE LASAGNE MEZZE LASAGNE RICCE LASAGNETTA DOPPIO RICCIO LASAGNETTA RICCIA LASAGNETTE LASAGNETTE NIDI LASAGNE VERDI LASAGNONI LASAGNONI DOPPI LASAGNONI FESTONATI LENTI LENTICCHIE LENTIGGETTE LENTINE LENTISETTE LINGUE DI PASSERO LINGUETTINE LINGUINE CONCHIGLIE LISCE CONCHIGLIE PICCOLE LISCE CONCHIGLIETTE LISCE CRESTE LISCE CRESTINE LISCE FETTUCCE LISCE LARGHE GIGINE LISCE GIGINE LISCE GRANDI LASAGNE LISCE MANICHE LISCE MARGHERITE LISCE MEZZE MANICHE LISCE GROSSE MEZZE MANICHE LISCE PICCOLE ORECCHIE LISCE PASTE SECCHE LISCE PENNE A MEZZANO LISCE PENNE A ZITO LISCE PENNE LISCE PENNETTE LISCE PENNINE LISCE SORPRESE LISCE CANNELLONI LISCI CANNERONI LISCI CAPELLINI D’ANGELO LISCI A CIOCCA DENTI LISCI DITALI LISCI DITALINI LISCI DITALONI LISCI GOMITI LISCI MANICONI LISCI

MEZZANELLI LISCI MEZZI CANNERONI LISCI PENNONI GIGANTI LISCI PENNONI LISCI PENNONI LISCI DEI CANNELLONI SEDANI LISCI GRAMIGNA LISCIA GNOCCHETTONE LISCIO GRAMIGNINO LISCIO SEDANO LISCIO GROSSO SEDANO LISCIO PASTA LISSA FASCI LITTORI LUCCIOLE LUMACHE GRANDI LUMACHELLE LUMACHELLE ALL’UOVO LUMACHE MEDIE: LUMACHE PICCOLE LUMACHETTE LUMACHINE LUMACHINE RIGATE LUMACONI LUMACONI RIGATI LUNETTE MEZZE LUNETTE MEZZI OCCHI DI LUPO OCCHI DI LUPO M MACAGLIE MACARONI MACCHERONI MACCARONI DA PENNA MACCARONI GROSSI MACCHERONI SECONDI MACCARONI TERZI MACCARRONI CANTAROGGINI MACCARRONES A FERRITTUS MACCARRONES CAIDOS MACCARRUNA DI CASA MACCARRUNARA MACCARRUNI DI FARINA MACCHERONCELLI MACCHERONCINI MACCHERONI MACCHERONI A FEZZE MACCHERONI ALLA CHITARRA MACCHERONI ALLA MOLINARA MACCHERONI AL RINTROCILO MACCHERONI AL TORCHIO MACCHERONI BOBBIESI

MACCHERONI CIOCIARI MACCHERONI DELLA CEPPA MACCHERONI DI CASA MACCHERONI DI GENOVESE MACCHERONI DI ZITA MACCHERONI GARFAGNINI MACCHERONI INFERRETTATI MACCHERONI ITALIANI MACCHERONI MATASSATI: MACCHERONI RIGATI MACCHEROTTI PASTA A MACCHINA MAFALDE MAFALDINE MAGLIETTINE MALFATTI MALFATTINE MALLOREDDUS MALTAGLIATI MALTAGLIATI GRANDI MALTAGLIATI PICCOLI: MALTAJÀ MANATE MANDALA MANDILLI DE SEA MANDOLINE MANDORLE MANEGHI MANFATTINI MANFREDI MANFREDINE MANFREDINE ALL’UOVO MANFREDINI MANFRÌCOLI MANFRONI MEZZA MANICA ELETTRICA MANICHE MANICHE DI FRATE MANICHE CENTORIGHE MANICHE ELETTRICHE MANICHE LISCE MANICHE LISCE GROSSE MANICHE RIGATE MEZZE MANICHE MEZZE MANICHE LISCE GROSSE MEZZE MANICHE LISCE PICCOLE MANDALA MANICONI MANICONI LISCI MANICONI RIGATI MANICOTTI PASTA FATTA A MANO TORTELLI MANTOVANI MARGHERITE MARGHERITE LISCE

MARGHERITINE MARILLE MARUBINI MARUZZE MARUZZELLE MATACCIOLI MATAGIAE MATASSA BUCATINI A MATASSA CAPELLINI A MATASSA CAPELVENERE A MATASSA REGINETTE A MATASSA TAGLIATELLE A MATASSA TAGLIATELLE GRANDI A MATASSA TAGLIATELLE GROSSE A MATASSA TAGLIOLINE A MATASSA TAGLIOLINI A MATASSA MACCHERONI MATASSATI MATASSE CAPELLI D’ANGELO A MATASSE FETTUCCINA A MATASSE SPAGHETTINI IN MATASSE TAGLIATELLE A MATASSE CAPELLINI A MATASSINE GRATTUGIATA MEDIA MEDIE CESTINE MEDIE FARFALLINE MEDIE SCODELLE MEDIE SPAGHETTI MEDIO FINI SEMI DI MELE SEMINI DI MELO SEMI DI MELONE SEMI DI MELONE GRANDI SEMI DI MELONE PICCOLI MENUÈI MERICONDE BRESCIANE MESSICANO MESSINESI MEZZA LASAGNA MEZZA LASAGNA RICCIA MEZZA MANICA ELETTRICA TAGLIATI DI MEZZANA MEZZANE BAVETTE MEZZANE CONCHIGLIE MEZZANE RIGATE PENNE MEZZANE TAGLIATELLE MEZZANE A CIOCCA TAGLIATELLE MEZZANE A MATASSA MEZZANELLE MEZZANELLI MEZZANELLI LISCI

MEZZANELLI RIGATI MEZZANELLI TAGLIATI PENNE A MEZZANELLO MEZZANI ANELLI MEZZANI ANELLI MEZZANI RIGATI GNOCCHI MEZZANI MINUTINI MEZZANI PENNE DI MEZZANI STORTINI MEZZANI RIGATI MEZZANI RIGATI MEZZANI TAGLIATI MEZZANINI ANELLI MEZZANINI GNOCCHETTI MEZZANINI PENNE A MEZZANO LISCE PENNE A MEZZANO RIGATE SIGARETTE A MEZZANO MEZZE COCCIOLETTE MEZZE FASCETTE MEZZE LASAGNE MEZZE LUNETTE MEZZE MANICHE MEZZE MANICHE LISCE MEZZE MANICHE LISCE GROSSE MEZZE MANICHE LISCE PICCOLE MEZZE MANICHE RIGATE MEZZE MILLERIGHE MEZZE PENNE MEZZE PENNE A ZITO MEZZE PENNE A ZITO RIGATE MEZZE PENNE LISCE MEZZE PENNE RIGATE MEZZE PIPE MEZZE ZITE MEZZI CANNERONI MEZZI CANNERONI LISCI MEZZI CANNERONI RIGATI MEZZI GOMITI MEZZI GNOCCHETTI MEZZI OCCHI DI ELEFANTE MEZZI OCCHI DI LUPO MEZZI RICURVI MEZZI RIGATONI MEZZI TUFOLI MEZZI VERMICELLI PERLINE MICROSCOPICHE MIDOLLINE MIGNUÌCCHE MINUÌCCHI MILINFANTI MILITARI DITALI MILITARI MILLERIGHE 61

GNOCCHETTONE MILLERIGHE MEZZE MILLERIGHE MINESTRA PIENA PASTINE DA MINESTRA MINIBUCATINI MINUÌCCHI MIGNUÌCCHE PASTINE MINUTE MINUTINI FINI MINUTINI MEZZANI CURADDUZZU MINUTU MISTA CORTA PASTA MISTA CORTA PASTA MISTA LUNGA MACCHERONI ALLA MOLINARA PASTA ALLA MOLINARA CANNAROZZU DI MONACU BARDELE COI MORÀI MOSTACCIOLI MOSTACCIOLI RIGATI MOSTACCIONI MUGHETTO TACCOZZE DE MULINE MUNNEZZAGLIA N NAPELLINI NAPOLEONI NAPOLETANI RIGATONI NAPOLETANI PASTE DI NAPOLI RISO DI NAPOLI NASTRI NASTRINI NASTRI DOPPIO FESTONE PENNE DI NATALE STELLINE FIOR DI NATALE NATALINI NEBBIE TAGLIATELLE NERVATE NICCHI NICCHIOLE NIDI NIDI AGLI SPINACI NIDI CAPELLINI: NIDI DI REGINETTE NIDI DI SEMOLA NIDI FETTUCCE NIDI FETTUCCINE NIDI FETTUCCINE TRICOLORE NIDI PAPPARDELLE NIDI TAGLIOLINI BAVETTINE NIDI FETTUCCELLE NIDI FETTUCCE NIDI 62

LASAGNE FESTONATE NIDI LASAGNE NIDI TAGLIOLINI NIDI NOCCHE CAPELLINI A NOCCHE NOCCHERELLE NOCCHETTE NOCCHETTE CAPELLINI A NOCCHETTE SPAGHETTINI A NOCCHETTE TRIPOLINI A NOCCHETTE NOCCHETTINE NOCCIOLE SCORZE DI NOCCIOLE NOCCIOLINE NOCCIOLONI NOCCIOLONI RIGATI SORPRESE CON NOCE MOSCATA NOCELLE SCORZE DI NOCELLE NODI NODINI NUMERI O PASTE SECCHE CORTE A TAGLIO OBLIQUO OCCHIALINI OCCHI DI BOVE OCCHI DI ELEFANTE OCCHI DI GIUDEO OCCHI DI LUPO OCCHI DI LUPO OCCHI DI LUPO RIGATI OCCHI DI PASSERO OCCHI DI TROTE OCCHI DI PERNICE OCCHI DI PERNICE GRANDI OCCHI DI PERNICE PICCOLI OCCHIETTINE OMBRELLE ORECCHIE ORECCHIETTE ORECCHIE LISCE ORECCHIETTE ORECCHIONI ORECCHIONI RIGATI ORGANETTI ORÌCCHIA DI JUDÈU ORECCHIETTE ORO CONCA D’ORO FILI D’ORO ORZI GRANDI ORZI PICCOLI ORZO GRANDE ORZO PICCOLO SEME D’ORZO

OSTRICHE OSTRICHETTA TAGLIATELLE REALI TUTT’OVO P PACCHERE PACIOCCHE PAGLIACCI CAPPELLO PAGLIACCIO TAGLIATELLE PAGLIA E FIENO ANELLETTI PALERMITANI PALETTE PALLONCINO PANIERINE PANSÒUTI PANZEROTTI PAPARELE PAPARELINE: PAPPARDELLE PAPPARDELLINE PAPPARELLE PAPELIONI PARIGINI PARIGINI BUCATI PASSATELLI LINGUE DI PASSERO OCCHI DI PASSERO PASTA ALLA CHITARRA PASTA ALLA MOLINARA PASTA ALL’UOVO PASTA ALL’UOVO CON SPINACI PASTA A MACCHINA PASTA A MANO USO BOLOGNA PASTA A TRANCIA PASTA BUSIATA PASTA DELLA COSTA PASTA DI CASA PASTA FATTA A MANO PASTA GRATTATA PASTA GRATTUGIATA ALL’UOVO PASTA LISSA PASTA LUNGA EXTRA RAFFINATA PASTA MISTA PASTA MISTA CORTA PASTA MISTA LUNGA PASTA REALE PASTA RASA PASTA STRACCIATA STRACCIATELLA PASTA TRICOLORE

PASTE ALL’USO DI GENOVA PASTE A SFOGLIA PASTE BOLOGNA PASTE CORTE PASTE DI NAPOLI PASTE EXTRA RAFFINATE CORTE PASTA PASTE EXTRA RAFFINATE LUNGHE PASTA PASTE FILATE PASTE FRESCHE PASTE GENOVA PASTE NAPOLI PASTE SECCHE PASTE SECCHE ARRICCIATE PASTE SECCHE CORTE A TAGLIO DIRITTO PASTE SECCHE CORTE A TAGLIO OBLIQUO PASTE SECCHE CORTISSIME A TAGLIO DIRITTO PASTE SECCHE DI FANTASIA PASTE SECCHE FORATE PASTE SECCHE LISCE PASTE SECCHE LUNGHE PASTE SECCHE PIATTE PASTE SECCHE RIGATE PASTE TAGLIATE PASTINA PASTINA ALL’UOVO PASTINA SPECIALE RAFFINATA PASTINE DA BRODO PASTINE DA MINESTRA PASTINE GLUTINATE PASTINE IMPERIALI PASTINE MINUTE GNOCCHI DI PATATE PATERNOSTER PATRINOSTREDDI PATRINOSTRI DENTI DI PECORA DENTI DI PECORINO MACCARONI DA PENNA PENNE PENNE A CANDELA PENNE A CANDELA RIGATE PENNE A MEZZANELLA PENNE A MEZZANO LISCE PENNE A MEZZANO RIGATE PENNE A ZITO LISCE PENNE A ZITONI PENNE A ZITO RIGATE PENNE DI MEZZANI PENNE DI MEZZANI RIGATE PENNE DI NATALE PENNE DI ZITI RIGATE

PENNE DI ZITI PENNE DI ZITONI PENNE DI ZITONI RIGATE PENNE GRANDI PENNE GRANDI LISCE PENNE GRANDI RIGATE PENNE GROSSE PENNE GROSSE RIGATE PENNE LISCE PENNELLE PENNE MEZZANE PENNE PICCOLE MEZZANE PENNE PICCOLE RIGATE PENNE RIGATE PENNE RIGATE AI CINQUE CEREALI PENNE RIGATONE MEZZE PENNE MEZZE PENNE A ZITO MEZZE PENNE A ZITO RIGATE PENNETTE PENNETTE LISCE PENNETTE RIGATE PENNETTINE PENNETTINE RIGATE PENNINE PENNINE LISCE PENNINE RIGATE PENNINE SENZA BUCO PENNONI PENNONI GIGANTI LISCI PENNONI GIGANTI RIGATI PENNONI LISCI PENNONI LISCI DEI CANNELLONI PENNONI RIGATI PENNUZZE PENNUZZE RIGATE PEPE ACINI DI PEPE PEPE BUCATO PEPE DI BUCATINO PEPE GRANDE PEPE PICCOLO PEPERINI PEPERINI BUCATI PEPERINO SEMI DI PEPERONE PEPERONI SEMI PEPERONI GRANDI SEMI PEPERONI PICCOLI PEPINA PEPITE PERCIATELLI PERCIATELLINI PERCIATELLONI

PERLINE PERLINE MICROSCOPICHE PERMANENTI PERMANENTI TRICOLORE PERMANENTI PERNICETTINE OCCHI DI PERNICE OCCHI DI PERNICE GRANDI OCCHI DI PERNICE PICCOLI FIDE COL PERTUSO PESTAZZULE PICCAGGE FIORI E PICCHE PICCHIETTINI PICI GRAMIGNA PIENA MINESTRA PIENA PIGNOLINA PINCI: PINCINELLI PIPE MEZZE PIPE PIPE RIGATE: PIPETTE PIPETTE RIGATE FILATU CU LU PIRTUSU PISARÈI PISELLINI PISTUM PIZZELLE PIZZICHI PIZZICOTTI PIZZÒCCHERI PIZZÒCHER DE TEI PIZZÒCCHERI POCIACCHE POKERINE CORZETTI ALLA POLCEVERASCA SEMI DI POPONI STRANGOLAPRETI STROZZAPRETI STRANGUGGHIAPRÈVITI CAPPIEDDI ’E PRIÈVITU PRIMAVERINE PRIMERINE PRIMIERA FRANCESE PULCINI PUNTALETTE PUNTE D’AGO PUNTETTE PUNTINE Q QUADRATI ANELLINE QUADRE QUADRELLI RIGATI QUADRETTI 63

QUADRETTINI QUADRETTONI GNOCCHETTI QUADRI TUBETTI QUADRI QUADRUCCI QUARTELLA R RADIATORI PASTA LUNGA EXTRA RAFFINATA PASTINA SPECIALE RAFFINATA PASTE EXTRA RAFFINATE CORTE PASTE EXTRA RAFFINATE LUNGHE RAFIOLI RAVIOLI RAVIOLINI RAVIOLONI PASTA REALE TAGLIATELLE REALI TUTT’OVO RECCHIE ORECCHIETTE RECCHIETTELLE ORECCHIETTE RECHELLINE TROFIETTE RECHELLINE REGINELLE REGINETTE NIDI DI REGINETTE REGINETTE A DOPPIO RICCIO REGINETTE A MATASSA REGINETTE DOPPIE REGINETTINA RICCE BAVETTE RICCE FETTUCCELLE RICCE FETTUCCE RICCE LASAGNE RICCE TRENETTE RICCE SFOGLIE RICCHE RICCHIELLE ORECCHIETTE RICCI ANELLINI RICCI ANELLI RICCI RICCIA MEZZA LASAGNA RICCIA LASAGNA RICCIA RICCIARELLI LASAGNETTA DOPPIO RICCIO REGINETTE A DOPPIO RICCIO RICCIOLINE RICURVI: 64

MEZZI RICURVI CASARECCIA RIGATA ANELLINE RIGATE BANANE RIGATE CONCHIGLIE GROSSE RIGATE CONCHIGLIE MEZZANE RIGATE CONCHIGLIE RIGATE CONCHIGLIETTE RIGATE CRESTE RIGATE CRESTINE RIGATE GOCCE RIGATE LUMACHINE RIGATE MANICHE RIGATE MEZZE MANICHE RIGATE MEZZE PENNE A ZITO RIGATE MEZZE PENNE RIGATE PASTE SECCHE CORTE A TAGLIO DIRITTO RIGATE PASTE SECCHE RIGATE PENNE A MEZZANO RIGATE PENNE A ZITO RIGATE PENNE DI MEZZANI RIGATE PENNE DI ZITI RIGATE PENNE GROSSE RIGATE PENNE PICCOLE RIGATE PENNETTE RIGATE PENNETTINE RIGATE PENNINE RIGATE PENNUZZE RIGATE RIGATELLI ANELLI MEZZANI RIGATI ANELLONI RIGATI ANELLI RIGATI BOCCOLOTTI RIGATI CANNELLONI RIGATI C ANNERONI RIGATI CANNEROZZI RIGATI CANNOLICCHI GRANDI RIGATI CANNOLICCHI MEDI RIGATI CANNOLICCHI PICCOLI RIGATI CHIFFERETTI RIGATI CHIFFERINI RIGATI CORNETTI RIGATI DENTI DI CAVALLO RIGATI DENTI DI PECORA RIGATI DIAVOLETTI RIGATI DITALINI RIGATI DITALI RIGATI DITALONI RIGATI FAGIOLETTI RIGATI FAGIOLINI RIGATI FISCHIONI RIGATI

FISCHIOTTI RIGATI FOLLETTI RIGATI GEMELLI RIGATI GIGANTONI RIGATI GNOCCETTI DI ZITI LUNGHI RIGATI GNOCCHETTI RIGATI GNOCCHI RIGATI GOBBETTI RIGATI GOMITI RIGATI LUMACONI RIGATI MACCHERONI RIGATI MANICONI RIGATI MEZZANELLI RIGATI MEZZANI RIGATI MEZZI CANNERONI RIGATI MOSTACCIOLI RIGATI NAPOLEONI RIGATI NOCCIOLONI RIGATI OCCHI DI LUPO RIGATI PENNONI GIGANTI RIGATI PENNONI RIGATI PIPE RIGATE PIPETTE RIGATE QUADRELLI RIGATI SCIVIOTTINI RIGATI SCIVIOTTI ZITI RIGATI SCIVIOTTI ZITONI RIGATI SCODELLE RIGATE SCODELLINE RIGATE SCOLETTE RIGATE SEDANETTI RIGATI SEDANINI RIGATI SEDANI RIGATI STIVALETTI RIGATI STORTINI MEZZANI RIGATI STORTINI RIGATI STORTONI RIGATI SVUOTINI RIGATI TOFETTINE RIGATE TROMBETTE RIGATE TROMBETTINE RIGATE TUBETTI LUNGHI RIGATI TUBETTI RIGATI TUFOLI RIGATI ZITI TAGLIATI RIGATI ZITONI RIGATI TAGLIATI RIGATINI GNOCCHETTONE RIGATO GRAMIGNONE RIGATO GROSSO RIGATO SEDANO LISCIO GROSSO RIGATO RIGATONCELLI RIGATONCINI RIGATONI: RIGATONI NAPOLETANI

RIGATONI ROMANI RIGHE MANICHE CENTORIGHE MILLE RIGHE RILLO MACCHERONI AL RINTROCILO RIPIENO CANNELLONI DA RIPIENO RISETTO RISI RISO DI NA CHICCHI DI RISO SEME DI RISO RISONE DOPPIO RISONI RISTORANTI SPAGHETTI RISTORAZIONE RIZZONE ROLLINI GNOCCHI ALLA ROMANA FETTUCCE ROMANE RIGATONI ROMANI ROMBINI ROSELLINE ROSETTE ROSMARINA GRANDE ROSMARINA PICCOLA ROSMARINO SEMI DI ROSMARINO FETTUCCINE ROSSE CURADDUZZU ROSSU ROTELLE ROTELLINE ROTINE RUOTE SPAGHETTI RUVIDI. S SAGNA RICCIA SALAMINI SALATIELLI FOGLIE DI SALICE SAMBUCO FIORI DI SAMBUCO SANTO SARDI SCALETTE SCALOPPI SCARPÀSC SCHIAFFONI SCIABLÒ SCIABÒ SCIABLÒ SCIALATELLI SCIANCÙI SCIBBÒ SCIABÒ SCILIATELLI SCINTILLE

SCIVATEDDI SCIVIOTTI SCIVIOTTINI SCIVIOTTINI RIGATI SCIVIOTTI ZITI SCIVIOTTI ZITI RIGATI SCIVIOTTI ZITONI SCIVIOTTI ZITONI RIGATI SCODELLE SCODELLE MEDIE SCODELLE RIGATE SCODELLINE SCODELLINE RIGATE SCOLETTE RIGATE SCOLETTE RIGATE SCOLOPPI SCORZE DI NOCCIOLE SCORZE DI NOCELLE SCRIPPELLE SCUMA SCUPIDU MANDILLI DE SEA MACCARONI SECONDI SEDANETTI SEDANETTI RIGATI SEDANI SEDANI CORTI SEDANI LISCI SEDANINI SEDANINI RIGATI SEDANI RIGATI SEDANO LISCIO GROSSO SEDANO LISCIO GROSSO SEDANO LISCIO GROSSO RIGATO SEME D’AVENA SEME DI CICORIA SEME DI GRANO SEME DI RISO SEME D’ORZO SEMENZONE SEME SANTO SEMI CICORIA SEMI DI MELE SEMI DI MELONE SEMI DI PEPERONE SEMI DI ROSMARINO SEMI DI MELONE GRANDI SEMI DI MELONE PICCOLI SEMINI SEMINI DI MELO SEMI PEPERONI GRANDI SEMI PEPERONI PICCOLI SEMI POPONI NIDI DI SEMOLA LASAGNA DA FORNO DI SEMOLA SENZA BUCO

PENNINE SENZA BUCO SERPENTI SETTEBUCHE PASTE A SFOGLIA SFOGLIE RICCHE SFRESATINE ANELLI SICILIANI SIGARETTE SIGARETTE A USO MEZZANO SIGNORINE VERMICELLI DI SIMULA SOPRACAPELLINI SORPRESE SORPRESE CON NOCE MOSCATA SORPRESE LISCE SORPRESETTE SORPRESINE SPACCARELLA SPACCATELLE SPAGHETTI SPAGHETTI AL GERME DI GRANO SPAGHETTI ALLA CHITARRA SPAGHETTI GROSSI SPAGHETTI INTEGRALI SPAGHETTI MEDIO FINI CROCCHETTE DI SPAGHETTI SPAGHETTINI SPAGHETTINI A NOCCHETTE SPAGHETTINI IN MATASSE SPAGHETTI RISTORAZIONE SPAGHETTI RUVIDI SPAGHETTI SPEZZATI SPAGHETTI TAGLIATI SPAGHETTONI PASTINA SPECIALE RAFFINATA SPAGHETTI SPEZZATI SPIANARELLE SPIEDINI SPILLONI BIGOLI AGLI SPINACI FUSILLI AGLI SPINACI LASAGNA DA FORNO CON SPINACI NIDI AGLI SPINACI PASTA ALL’UOVO CON SPINACI SPIRALE SPIRELLI SPOLE SPOLETTE SPROCHETTI SQUAZZAROTTI STAGGHIOTTE CORZETTI STAMPATI 65

STELLE STELLE GRANDI STELLE TRIPLE STELLETTE STELLETTINE STELLINE STELLINE FIOR DI NATALE STELLONI STIVALETTI STIVALETTINI STIVALETTINI RIGATI STIVALINI ZITELLE LUNGHE STORTE STORTELLI STORTINI STORTINI GRANDI STORTINI GROSSI RIGATI STORTINI PICCOLI STORTINI RIGATI STORTONI STORTONI LUNGHI STORTONI RIGATI STRACCI PASTA STRACCIATA STRACCIATELLA STRANGOLAPRETl STROZZAPRETI STRANGUGGHIAPRÈVITI STRANGUGLI STRASCINATI STRASCINATI CHIUSI STRENGOZZI STRICHETTI STRICHETTI BOLOGNESI STRICHETTI TONDI STRÌGOLI STRINGOZZI STROZZAPRETI: STRÙCOLI SULIOTI TAGLIOLINE DA SUORA ALLA BOLOGNESE SVOLTINI SVUOTINI SVUOTINI RIGATI T TACCONELLI TACCONI TACCOZZE TACCOZZE DE MULINE TAGGHIARINE TAGLIARELLI TAGLIARELLINI PASTE TAGLIATE TAGLIATELLE TAGLIATELLE A CIOCCA 66

TAGLIATELLE GRANDI A CIOCCA TAGLIATELLE GRANDI A MATASSA TAGLIATELLE GROSSE A CIOCCA TAGLIATELLE GROSSE A MATASSA TAGLIATELLE A MATASSE TAGLIATELLE MEZZANE A CIOCCA TAGLIATELLE MEZZANE A MATASSA TAGLIATELLE NERVATE TAGLIATELLE PAGLIA E FIENO TAGLIATELLE REALI TUTT’OVO TAGLIATELLE CROCCHETTE DI TAGLIATELLE TAGLIATELLI TAGLIATELLINE TAGLIATELLINI TAGLIATELLINO TIPO TOSCANO TAGLIATI DI MEZZANA TAGLIATI DI ZITI TAGLIATI DI ZITONI CAPELLINI TAGLIATI MEZZANELLI TAGLIATI MEZZANI TAGLIATI SPAGHETTI TAGLIATI ZITI TAGLIATI ZITI TAGLIATI RIGATI ZITONI TAGLIATI ZITONI TAGLIATI RIGATI TAGLIERINI TAGLIERINI DI FARINA DI CASTAGNE PASTE SECCHE CORTE A TAGLIO DIRITTO PASTE SECCHE CORTE A TAGLIO OBLIQUO PASTE SECCHE CORTISSIME A TAGLIO DIRITTO TAGLIOLINI TAGLIATELLE NIDI TAGLIOLINI TAGLIOLINI A CIOCCA TAGLIOLINI A MATASSA TAGLIOLINI DA SUORA ALLA BOLOGNESE TAGLIOLINI NIDI TAJARIN PIZZOCHER DE TEI TELLINE

TEMPESTA TEMPESTINA TEMPESTINA BUCATA MACCARONI TERZI TAGLIATELLINO TIPO TOSCANO TIRABUSCI TOFARELLE TOFE TOFETTINE TOFETTINE RIGATE TONDE TONDI TONNARELLI MACCHERONI AL TORCHIO TORCIGLIONI TORCINELLI TORDELLI TORTEI MANTOVANI TORTELLI TORTELLI ALLA CREMASCA TORTELLI CON LA CODA TORTELLI DELLA VIGÌLIA TORTELLINI TORTELLI TOSCANI TORTIGLIETTI TORTIGLIONI TORTIGLIONI GRANDI TORTIGLIONI INTEGRALI TOSCANI TOSCANO TRANCIA TRENETTE TRENETTE AVVANTAGGIATE TRENETTE RICCE TRIA BASTARDA TRIAMELLI TRICOLORE TRIDDE TRIA TRIE TRIFOGLI TRIGLIOZZI TRILLINI TRINETTE STELLE TRIPLE FRUMENTONE TRIPLO TRIPOLINI TRIPOLINI A NOCCHETTE TRIVELLI TRÒCCOLI TROFIE TROFIETTE RECHELLINE TROMBETTE TROMBETTE RIGATE TROMBETTINE RIGATE TROTE

TROTTOLINI TRUCIOLI TRUCIOLOTTI TUBETTI TUBETTI LUNGHI TUBETTI LUNGHI RIGATI TUBETTINI TUBETTI QUADRI TUBETTI RIGATI TÙFOLI MEZZI TÙFOLI TÙFOLI RIGATI: TUFOLONE TÙFOLO TURBANTE TURBANTINO TURTEI U ÙMBRICI FESTONCINI ALL’UOVO LUMACHELLE ALL’UOVO MANFREDINE ALL’UOVO PASTA ALL’UOVO PASTA ALL’UOVO CON SPINACI PASTA GRATTUGIATA ALL’UOVO PASTINA ALL’UOVO UREGG D’ASI V CASONCELLI DELLA VALCAMONICA GNOCCHETTI VALTELLINESI VAPORINI VUOCCHE ’E VECCHIA FETTUCCINE VERDI GNOCCHI VERDI LASAGNE VERDI PASTE CON VERDURA VERMICELLI VERMICELLINI VERMICELLONI VERMICELLONI GIGANTI VIANDA TORTELLI DELLA VIGILIA CUDDUREDDI DI VINU COTTU VIRMICELLI DI SIMULA VERMICELLI VITI VITINE DISCHI VOLANTI VUOCCHE ’E VECCHIA VADAVIALCU

Z ZEMBI D’ARZILLO ZERO DOPPIO ZERO MACCHERONI DI ZITA ZITELLE ZITELLE LUNGHE STORTE ZITELLI ZITI ZITI TAGLIATI ZITI TAGLIATI RIGATI CANNELLI ZITI GNOCCHETTI DI ZITI GNOCCHETTI DI ZITI LUNGHI GNOCCHETTI ZITI PENNE DI ZITI PENNE DI ZITI RIGATI SCIVIOTTI DI ZITI TAGLIATI DI ZITI MEZZE PENNE A ZITO PENNE A ZITO LISCE PENNE A ZITO RIGATE ZITONE DITALI DI ZITONE ZITONI ZITONI RIGATI TAGLIATI ZITONI TAGLIATI CANNELLI ZITONI GNOCCHETTI ZITONI PENNE A ZITONI PENNE DI ZITONI PENNE DI ZITONI RIGATE SCIVIOTTI ZITONI SCIVIOTTI ZITONI RIGATI TAGLIATI DI ZITONI ZITUANE ZUARINI

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BIBLIOGRAPHY

BOOKS Silvano Serventi, Françoise Sabban Pasta: the story of a universal food (New York: Columbia University Press, 2002) John Dickie Delizia!: the epic history of the Italians and their food (New York: Free Press, 2008) Oretta Zanini De Vita Encyclopedia of pasta (Los Angeles: University of California Press, 2009) Caz Hildebrand, Jacob Kenedy The Geometry of Pasta (London: Quirk Books, 2010) George L. Legendre, Stefano Grazini Pasta by Design (London: Thames & Hudson, 2011) Accademia Barilla, Scott Conant, Massimo Bottura Pasta! (White Star Publishers, 2011) WEBSITES Tindaro Gatani, Andrea Guidi Pasta e ancora non basta - Storia e fortuna di un alimento che è diventato una bandiera (2006) http://www.librizziacolori.it/4%20Gatani/pasta.htm History of Pasta http://www.lifeinitaly.com/food/pasta-history.asp Italian Pasta (2014) http://italian-traditions.com/typical-food/italian-pasta-3/ Nicola Twilley Paperclips and Samosas: a Q&A with Paola Antonelli on the Design of Food (2010) http://magazine.good.is/articles/paperclips-and-samosas-a-q-a-with-paolaantonelli-on-the-design-of-food On Pasta and Music and Copyright (2010) http://confusedofcalcutta.com/2010/05/01/on-pasta-and-music-andcopyright/ Elisa Torretta Gli Italiani mangiano Pasta tutti i giorni (2010) http://italopolis.italieaparis.net/articles/gli-italiani-mangiano-pasta-tutti-igiorni-351/ 68

Che cos’è la pasta? (2013) http://www.leziosa.com/pasta.asp International Pasta and Noodle Recipes around the World http://www.whats4eats.com/pastas When Pasta Met Sauce A guide to which sauces go best with which noodles (2008) http://www.chow.com/food-news/54492/when-pasta-met-sauce/ Roberta Roberti The Making of Italian Food...From the Beginning http://www.epicurean.com/articles/making-of-italian-food.html Carbohydrates and conviviality (2007) http://culiblog.org/2007/09/carbohydrates-and-conviviality/ Joseph Froncioni DESIGNERS’ PASTA PASTS - Extreme pasta shapes that never made it (2007) http://www.quickswood.com/my_weblog/2007/01/designers_pasta.html Campotti by Mauro Olivieri (2013) http://www.pastificiodeicampi.it/blogs/mafaldina/2013/01/food-designecco-i-campotti-by-mauro-olivieri.html Danielle Bowling 3D PRINTED PASTA, Barilla pushes for 3D printers in restaurants (2014) http://www.manmonthly.com.au/news/barilla-pushes-for-3d-printers-inrestaurants La Pasta stampata 3d? Più vicina di quel che si pensi(2014) http://www.finedininglovers.it/blog/news-tendenze/pasta-stampata-3dbarilla/ Pasta Leader Barilla Looks to Innovate With 3D Food Printers http://3dprintinginsider.com/pasta-leader-barilla-looks-to-innovate-with3d-food-printers_b12909 Elizabeth Wolfson Double Or Nothing: An Interview with Serkan Ozkaya (2012) http://blog.art21.org/2012/08/17/double-or-nothing-an-interview-withserkan-ozkaya/#.U26ABl4wX4a

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Pasta by hand (2011) http://www.design-klub.com/?tag=pasta Jack Smylie Edible Textiles (2013) https://www.prote.in/en/feed/2013/11/edible-textiles Vito Tripi Cinema e cucina: la pasta è di scena (2008) http://www.nannimagazine.it/notizie/cultura-e-spettacoli/cinema/cronacacinema/21/11/2008/Cinema-e-cucina-la-pasta-e-di-scena/1779

NOTES/CURIOSITIES p. 7

Pasta: definition Pasta, the story of a universal food, p. xvii p. 12-13

Pulcinella http://pulcinellapasta.wordpress.com/who-is-pulcinella/ http://it.wikipedia.org/wiki/Pulcinella p. 15

Marco Polo Marco Polo and His Travels - silk-road.com p. 21

Statistics Elisa Torretta Gli Italiani mangiano Pasta tutti i giorni (2010) http://italopolis.italieaparis.net/articles/gli-italiani-mangiano-pasta-tutti-igiorni-351/ p. 30

Maccaronari and lazzaroni Pasta, the story of a universal food, p. 124 p.52-53

Spaghetti Harvest Panorama - April Fool’s Day Hoax APTSARCHIVE, youtube http://www.youtube.com/watch?v=27ugSKW4-QQ

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