{"id":1816,"date":"2015-12-04T02:08:28","date_gmt":"2015-12-04T02:08:28","guid":{"rendered":"http:\/\/www.pastaetna.it\/formati-pasta-etna\/"},"modified":"2022-11-08T12:03:46","modified_gmt":"2022-11-08T11:03:46","slug":"pasta-shapes","status":"publish","type":"page","link":"https:\/\/www.pastaetna.it\/en\/pasta-shapes\/","title":{"rendered":"Pasta Shapes"},"content":{"rendered":"

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Quality above all<\/h2>\n<\/div>
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Pasta Etna expresses the best of the regional pasta tradition also in the formats, from the classics to the most delicious, perfectly able to satisfy cooks, enthusiasts and gourmets and all bronze-drawn, according to the ancient pasta production method.<\/p>\n<\/div>

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From traditional to the most delicious shapes<\/h2>\n<\/div>
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Long pasta ranges from spaghetti<\/strong>, an authentic Italian icon, to linguine<\/strong> and spaghetti squares<\/strong>, ideal for recipes with Mediterranean flavors.
\nThe short pasta includes the most classic shapes, such as penne rigate, fusilli, mezze maniche, rigatoni and tortiglioni<\/strong>, which combine with endless recipes from land and sea, as well as the tastiest and creamy sauces.
\nAdded to this are gigli<\/strong>, a small format that enhances the simplest sauces, traditional caserecce<\/strong>, for Sicilian recipes, and pennoni<\/strong>, a special format that goes well with vegetable-based sauces.
\nThere is no shortage of Sicilian anelletti<\/strong>, protagonists of magnificent baked pasta, Sardinian gnocchi<\/strong>, unbeatable with meat sauces or with legumes, pipe rigate<\/strong>, excellent with fresh ricotta, and farfalle rigate<\/strong>, also perfect as a cold pasta.<\/p>\n<\/div>

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Spaghetti 5<\/h3><\/div>
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Linguine 7<\/h3><\/div>
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Spaghetti Quadri 12<\/h3><\/div>
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Anelletti Siciliani 33<\/h3><\/div>
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Gnocchi Sardi 34<\/h3><\/div>
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Pipe Rigate 35<\/h3><\/div>
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Penne Rigate 41<\/h3><\/div>
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Pennoni 42<\/h3><\/div>
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Casarecce 50<\/h3><\/div>
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Fusilli 51<\/h3><\/div>
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Mezze Maniche 53<\/h3><\/div>
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Rigatoni 54<\/h3><\/div>
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Tortiglioni 60<\/h3><\/div>
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Fusilloni 67<\/h3><\/div>
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Farfalle Rigate 82<\/h3><\/div>
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Gigli 86<\/h3><\/div>
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The bronze die and its tradition<\/h2>\n<\/div>
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Alberto Poiatti has chosen bronze wire drawing for Pasta Etna, at the expense of dies in more modern materials but not of equal final quality.
\nBut how old is this production method? The use of a die was already known in Sicily before 1500, when it was mentioned for the first time in a document. Then in the shops the dough of durum wheat semolina and water was pressed in a screw press, with a piston, which was then cut by hand after going through a copper die.
\nFrom 1700 onwards, bronze dies and round dies punctured in different ways depending on the size of pasta to be produced were spreading more and more. If in fact it is the material of the dies to qualify the structure of the surface of the pasta, bronze gives a truly ideal roughness.<\/div>\n<\/div>
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