Emilia-Romagna
Pasta shapes from Emilia-Romagna
- Shapes
- 17
- With a full profile
- 13
- Families
- long strands, ribbons, tubes, short shapes, sheets, stuffed, hand-formed
- Made by hand
- 5
- Egg dough
- 12
- Protected (PGI)
- Cappellacci
- Sauces
- 3
- Classic plates
- 42
The pasta of Emilia-Romagna
Emilia-Romagna is the home of sfoglia, the rolled egg sheet. The dough is soft wheat flour and fresh eggs, with no water. The sfoglina rolls it thin with a long wooden pin, the matterello. In Romagna the sheet is flour and egg only, and some shapes, such as strozzapreti, skip eggs altogether. The rolled sheet is the base for ribbons, filled pasta, and lasagne.
Tagliatelle are the flagship ribbon. In 1972 the Bologna Chamber of Commerce set their cooked width at 8 mm. Tortellini are small meat-filled rings from Bologna and Modena. Tortelloni are larger and hold ricotta and Parmigiano. Cappelletti are the Romagna cousin, filled with cheese, nutmeg, and lemon zest. Anolini belong to Piacenza and Parma. Garganelli are squares rolled on a stick and ridged on a comb. Gramigna are short curled tubes. Passatelli are cords of breadcrumb, egg, and Parmigiano pressed into broth. Maltagliati use the offcuts.
Ragù alla bolognese dresses tagliatelle and green lasagne. Tortellini and cappelletti go into meat broth, above all at Christmas. Tortelloni and ravioli take butter and sage with grated Parmigiano. Romagna adds ragù with chicken livers, sausage sauce, and mushroom sauces. Lasagne alternate ragù, bechamel, and cheese. No pasta shape holds a PDO or PGI mark. Parmigiano Reggiano PDO is the cheese in most fillings and on most plates.
Sauces from Emilia-Romagna
Ragu alla bolognese
meat · chunky
A slow-cooked minced beef and pork sauce with soffritto, wine, milk, and a little tomato. Tagliatelle, never spaghetti, in Bologna.
Butter and sage
butter · thin
Brown butter with crisped sage leaves. The filled-pasta sauce. It stays out of the way of the filling.
In brodo
broth · soup
A clear meat or chicken broth. Pastina or filled pasta, cooked and served in the liquid.
17 shapes from Emilia-Romagna
Anolini
Stuffed · Emilia-Romagna
small round parcel stamped from two sheets, filled with braised beef
Cappellacci
Stuffed · Emilia-Romagna
large folded parcel filled with pumpkin, shaped like a peasant's hat
Cappelletti
Stuffed · Emilia-Romagna
circle or square folded and pinched into a little hat
Caramelle
Stuffed · Emilia-Romagna
rectangle rolled around a filling and twisted at both ends like a sweet wrapper
Garganelli
Tubes · Emilia-Romagna
egg-pasta square rolled on a comb into a ridged quill
Gramigna
Short shapes · Emilia-Romagna
short thin hollow curl, like a blade of couch grass
Lasagne
Sheets · Emilia-Romagna
wide flat sheet, plain or with a ruffled edge
Maltagliati
Ribbons · Emilia-Romagna
irregular scraps of egg sheet, cut at random
Strozzapreti
Short shapes · Emilia-Romagna
strip of dough rolled between the palms into a loose twist
Tagliatelle
Ribbons · Emilia-Romagna
flat egg ribbon, 8 mm wide by tradition
Tortelli
Stuffed · Emilia-Romagna
filled parcel, square, rectangular, or rolled, by region
Tortellini
Stuffed · Emilia-Romagna
small square folded over a filling and wrapped around the finger into a ring
Tortelloni
Stuffed · Emilia-Romagna
large tortellini, folded the same way around a ricotta filling
Castellane
Short shapes · Emilia-Romagna
Shell pasta coiled into a conical shape
Curzoli
Long strands · Emilia-Romagna
type of pasta of Romagna, Italy
ingannapreti
Hand-formed · Emilia-Romagna
pisarei
Hand-formed · Emilia-Romagna
type of pasta
Classic plates of Emilia-Romagna
Every dish the shape profiles of this region name, with the shape and, where we have it, the sauce.
- Anolini alla parmigianaAnolini
- Anolini in brodoAnolini · In brodo
- Cappellacci di zucca al burro e salviaCappellacci · Butter and sage
- Cappellacci di zucca al raguCappellacci · Meat ragu
- Cappelletti alla pannaCappelletti
- Cappelletti in brodoCappelletti · In brodo
- Cappelletti romagnoli al raguCappelletti · Meat ragu
- Caramelle di ricotta al burro e salviaCaramelle · Butter and sage
- Caramelle di zuccaCaramelle
- Curzul al ragù di castratoCurzoli · Meat ragu
- Curzul allo scalognoCurzoli
- Garganelli al raguGarganelli · Meat ragu
- Garganelli alla romagnolaGarganelli
- Garganelli con piselli e prosciuttoGarganelli
- Gramigna alla pannaGramigna
- Gramigna con la salsicciaGramigna
- Lasagna napoletanaLasagne
- Lasagne ai funghiLasagne
- Lasagne al pestoLasagne
- Lasagne alla bologneseLasagne
- Maltagliati al pomodoroMaltagliati · Pomodoro
- Maltagliati con i fagioliMaltagliati
- Pasta e fagioli alla modeneseMaltagliati · Pasta e fagioli
- pisarei e fasöpisarei
- Strozzapreti al raguStrozzapreti · Meat ragu
- Strozzapreti alla romagnolaStrozzapreti
- Strozzapreti con salsiccia e funghiStrozzapreti
- Tagliatelle ai funghi porciniTagliatelle · Porcini
- Tagliatelle al raguTagliatelle · Meat ragu
- Tagliatelle al tartufoTagliatelle
- Tagliatelle con prosciutto e piselliTagliatelle
- Tortelli con la codaTortelli
- Tortelli d'erbettaTortelli
- Tortelli di patate del MugelloTortelli
- Tortelli di zucca mantovaniTortelli
- Tortellini alla pannaTortellini
- Tortellini con burro e parmigianoTortellini
- Tortellini in brodoTortellini · In brodo
- Tortelloni al raguTortelloni · Meat ragu
- Tortelloni burro e salviaTortelloni · Butter and sage
- Tortelloni di ricotta al pomodoroTortelloni · Pomodoro
- VincisgrassiLasagne
Sources
- A shape belongs to a region by the origin in its record: the Wikipedia list of pasta, the Wikidata item, and the regional cookbooks named on the shape page.
- Wikipedia (it), Cucina emiliana (the pasta of the region)
- Wikipedia (it), Cucina romagnola (the pasta of the region)
- Wikipedia (it), Tagliatelle (the pasta of the region)
- Emilia-Romagna, Wikipedia, CC BY-SA 4.0. Wikidata Q1263.