Pasta to be cooked: The pasta to be cooked is the most numerous. Some are flat, more or less wide (tagliatelle, fettuccine), others are round (spaghetti, spaghettini and fedelini, the latter being the thinnest); others still are either hollow, or straight (macaroni, rigatoni, penne), or curved (shells), or presented in nest (pappardelle), butterfly (farfalle), helix (eliche), etc ...
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