• Short pastas come in an array of shapes and sizes, and are generally dry rather than fresh.
  • Many are tubvlar, with either smooth or grooved exteriors, and are often served with thicker sauces eg meat.
  • Short pastas are also popular in salads and casseroles.


  • Egg

Pasta that has been rolled until it forms a rounded length with tapered ends, then twisted into its final shape. Specialty of northern Italy’s Liguria region. Suggested sauces: Pesto sauce; rich meat sauce.