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'''Abgoosht''' (persiska: آبگوشت), även kallad '''dizi''', är en [[iranska köket|iransk]] mustig soppa som innehåller lammkött, potatis, kikärtor, vita bönor, tomater, lök, tomatpuré, torkad lime och kryddor, och serveras med bröd och inlagda grönsaker.<ref name="GM">https://zeinaskitchen.se/abgoosht/</ref>
{{Faktamall mat
| maträtt = Abgoosht
| bild = Dizi 3 by Mardetanha.jpg
| bildtext = Abgoosht med tillbehör.
| bildstorlek =
| andra namn = dizi
| land = {{flag|Iran}}
| stad =
| ursprung = [[Iran|Persien]]
| upphovsman =
| år =
| period =
| huvudingredienser = [[lammkött]], [[potatis]], [[kikärtor]], [[vita bönor]], [[lök (art)|lök]], [[tomatpuré]], [[lime|torkad lime]]
| matsort = [[soppa]]
| serveras som = [[varmrätt]]
| serveringstemperatur = varm
| variationer =
| influerat =
| influenser från =
}}


{| class="wikitable sortable plainrowheaders mw-collapsible"
Maträtten har lång historia. De äldsta nedtecknade hänvisningarna till rätten går tillbaka till 1300-talet.<ref>https://iranicaonline.org/articles/ab-gust</ref> I början av 1800-talet blev [[potatis]] en ny ingrediens i rätten efter att den hade kommit till Iran.<ref>https://iranicaonline.org/articles/qajar-14-cuisine</ref> Traditionellt tillagades rätten portionsvis i mindre kärl av [[stengods]], kallad ''dizi''. Det har gett rätten dess andra namn.<ref>https://iran-cuisine.com/sv/recipe/abgoosht-dizi-3/</ref>
|+ Lista på lång och mediumlång pasta

|-
Man kan äta rätten som en soppa men oftast äts buljongen för sig och de andra ingredienserna för sig. Man river dagsgammalt tunnbröd i buljongen innan den äts. Sedan mosas de andra ingredienserna med ett mortelliknande verktyg till en puré (liknande svensk [[lapskojs]]), som äts med bröd och olika tillbehör som inlagda grönsaker (''torshi'') och färska örter.<ref name=GM/>
! scope="col" | Sort
[[File:Abgoosht Iran.jpg|250px|thumbnail|Abgoosht kokt i ett kärl av stengods (dizi) med olika tillbehör.]]
! scope="col" class="unsortable" | Bild

! scope="col" class="unsortable" | Förklaring
== Referenser ==
! scope="col" | Översättning
<references/>
! scope="col" | Synonymer
[[Kategori:soppor]]
! scope="col" | Ursprung eller huvudsakligt konsumtionsområde
[[Kategori:Iranska maträtter]]
|-
! scope="row" | Barbine
|
|Tunna trådar, ofta hoprullade till fågelbon.
|Små skägg<ref name="Cosmo 2017">{{cite book | last=Cosmo | first=S. | title=The Ultimate Pasta and Noodle Cookbook | publisher=Cider Mill Press | year=2017 | isbn=978-1-60433-733-4 | url=https://books.google.com/books?id=AcOZDwAAQBAJ&pg=PA85 | access-date=30 December 2019 | page=85}}</ref>
|Barbina
|[[Emilia-Romagna]]
|-
! scope="row" | Bavette
|[[File:Bavette side.png|120x120px]]
|Smalla, långa band (tunnare än tagliatelle).
|Haklapp<ref name="Kostioukovitch22" />
|Baverine, bavettine, lasagneddi (i [[Sicilien]]){{sfn|Zanini De Vita|2009|pages=117-118}}
|[[Liguria]]{{sfn|Zanini De Vita|2009|pages=117-118}}
|-
! scope="row" | Bigoli
|[[File:Bigoli2.jpg|120x120px]]
|Tjock, mjukare, spaghettiliknande pasta. Tillverkad med fullkorn istället av durumvete. Ibland gjord med ankägg.{{sfn|Hildebrand|Kenedy|2011|p=28}}
|Från bigolaro, pastapressen som används för att göra bigoli{{sfn|Hildebrand|Kenedy|2011|p={{pn|date=September 2021}}}}
|Fusarioi{{sfn|Hildebrand|Kenedy|2011|p=28}}
|[[Veneto]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | Bucatini
|[[File:Bucatini.jpg|120x120px]]
|Spagettiliknande fast tjockare och ihålig.
|Ihålig strå,<ref name="Kostioukovitch22">{{Cite book|url=https://books.google.com/books?id=ThOlFtXaq0cC&dq=Pennoni+pasta&pg=PA187|title=Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily|first=Elena|last=Kostioukovitch|date=October 13, 2009|publisher=Farrar, Straus and Giroux|isbn=9781429935593|via=Google Books}}</ref> från {{lang-it|bucato}} med betydelsen genomborrad
|Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati{{sfn|Hildebrand|Kenedy|2011|p=34}}<ref name=":2">{{cite web|url=http://www.food-info.net/uk/products/pasta/shapes.htm|title=Pasta-shapes|website=www.food-info.net|access-date=12 November 2017}}</ref>
|[[Lazio]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | Busiate
|[[File:Busiate2.jpg|frameless|120x120px]]
|En sorts maccheroni, lång, tjock och ihålig pasta som skapas genom att tunn bandpasta lindas runt en vasstjälk.<ref>{{cite web|url=http://www.pastificiocampo.it/en-gb/busiate|title=Busiate|website=www.pastificiocampo.it|language=en|access-date=30 November 2017}}</ref>
|Från ''busa,'' som betyder vass.''{{sfn|Hildebrand|Kenedy|2011|p=40}}
|Busiati, Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro{{sfn|Hildebrand|Kenedy|2011|p=40}}
|[[Calabria]], [[Sicilien]] (speciellt) [[Trapani]]{{sfn|Hildebrand|Kenedy|2011|p=40}} och [[Sardinia]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | Capellini
|[[File:Capelli angelo.jpg|120px]]
|Mycket tunn spagetti, ofta ihoprullad till en fågelbo. Capelli d'angelo är något tunnare.
|Tunnt hår, litet hår<ref name="Cosmo 2017"/>
|Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi<ref name=":2" />{{sfn|Hildebrand|Kenedy|2011|p=54}}
|[[Liguria]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | Fedelini
|[[File:Fedelini.jpg|120px]]
|Mycket tunn spagetti.<ref>Marchetti, Domenica (2011). [https://books.google.com/books?id=tCmeSKDoBYsC&dq=Fedelini+pasta&pg=PA122 ''The Glorious Pasta of Italy'']. Chronicle Books. p. 122. {{ISBN|1452106908}}</ref>
|Små trogna
|
|[[Campania]], [[Genoa]] och [[Liguria]]<ref>{{Cite web|title=Fedelini {{!}} Local Pasta Variety From Italy|url=https://www.tasteatlas.com/fedelini|access-date=9 February 2021|website=www.tasteatlas.com}}</ref>
|-
! scope="row" | Ferrazzuoli
|[[File:Ferrazzuoli.jpg|120px]]
|Liknar en vriden bucatini med en klyfta som löper på sidan.
|
|Cannucce{{sfn|Zanini De Vita|2009|page=102}}
|[[Calabria]]{{sfn|Zanini De Vita|2009|page=102}}
|-
! scope="row" | [[Fettuccine]]
|[[File:Fettuccine.jpg|120px]]
|Bandpasta ungefär 6,5 millimeter bred (bredare och tjockare än tagliatelle).{{sfn|Hildebrand|Kenedy|2011|p=100}}
|Små band,<ref name=":02">{{Cite news|url=http://www.geometryofpasta.com/the-ministry/|title=The Ministry – Perfect Pasta Shapes – Geometry Of Pasta|work=Geometry Of Pasta|access-date=7 November 2017|language=en-GB}}</ref> från ''affettare'' med betydelsen att skära{{sfn|Hildebrand|Kenedy|2011|p=100}}
|Lasagnette, fettucce, ramicce, sagne<ref name=":2" />{{sfn|Hildebrand|Kenedy|2011|p=100}}
|[[Lazio]]{{sfn|Hildebrand|Kenedy|2011|p=100}}
|-
! scope="row" | Fileja
|[[File:fileja.jpg|120px]]
|Långsträckt skruv.<ref name=":40">{{Cite book|title=The Oxford companion to Italian food|last=Riley|first=Gillian|publisher=Oxford University Press|year=2007|isbn=978-0-19-860617-8|location=Oxford|page=[https://archive.org/details/oxfordcompaniont0000rile/page/88 88]|oclc=87771396|url=https://archive.org/details/oxfordcompaniont0000rile/page/88}}</ref><ref name=":51">{{Cite news|url=http://www.the-pasta-project.com/fileja/|title=Fileja pasta from Calabria|date=28 December 2016|work=The Pasta Project|access-date=24 January 2018|language=en-GB}}</ref>
|Dialektal för garn, ''filato''<ref>{{Cite web|last=Cosenza|first=Giulia|date=2 April 2017|title=Maccheroni calabresi, la pasta della domenica|url=https://ilcalicediebe.com/2017/04/02/maccheroni-calabresi-la-pasta-della-domenica/|access-date=25 October 2020|website=Il calice di Ebe|language=it-IT}}</ref>
|filleda,<ref name=":51" /> filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna<ref name="pasta">{{Cite book|title=La pasta. Atlante dei prodotti tipici|last=Zanini De Vita|first=Oretta|publisher=AGRA|year=2004|page=195}}</ref>
|[[Vibo Valentia]], [[Calabria]],<ref>{{Cite book|title=1001 specialità della cucina italiana da provare almeno una volta nella vita|last1=Machado|first1=Amparo|last2=Prete|first2=Chiara|publisher=Newton Compton|year=2015|isbn=978-8854182868|page=87}}</ref>[[Avellino]], [[Campania]]<ref>{{cite web|url=https://www.agendaonline.it/fusilli-avellinesi-la-ricetta-non-si-impara-si-eredita/|title=Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it|website=www.agendaonline.it|language=it-IT|access-date=23 August 2018}}</ref>
|-
! scope="row" | [[Linguine]]
|[[File:Linguine2.jpg|120px]]
|Smal och lång bandpasta, som tillplattad spagetti.
|Små tungor<ref name="Kostioukovitch22" />
|Bavettine, bavette fini, radichini, linguettine<ref name=":2" />
|[[Liguria]]
|-
! scope="row" | Lagane{{sfn|Zanini De Vita|2009|pages=145–147}}
|
|Medelbred bandpasta.
|
|Lasagnoni, Bardele<ref name=":2" />
|[[Emilia-Romagna]]
|-
! scope="row" | Lasagna
|[[File:Lasagne.png|120x120px]]
|Fyrkantiga eller rektangulära pastaplattor som ibland har räfflade kanter (lasagne ricce). Pastaplattan är lasagne medan rätten är [[lasagne]].{{sfn|Hildebrand|Kenedy|2011|p=136}}
|Möjligen från latinets ''lasanum'' eller grekiskans ''lasonon'' med betydelsen "Kokkärl"<ref name=":02" />{{sfn|Hildebrand|Kenedy|2011|p=136}} eller det grekisk-romerska ''laganum'', en platt bit av bröd.{{sfn|Hildebrand|Kenedy|2011|p=136}}
|bardele, lasagnoni ([[Veneto]]); capellasci ([[Liguria]]); sagne ([[Salento]]); lagana ([[Apulia]]);{{sfn|Hildebrand|Kenedy|2011|p=136}} den räfflade versionen kallas även doppio festone, sciabo, sciablo{{sfn|Hildebrand|Kenedy|2011|p=142}}
|[[Emilia-Romagna]]
|-
! scope="row" | Lasagnette
|[[File:Lasagnette side.jpg|120x120px]]
|Liten version av lasagna, ofta med räfflade kanter<ref name="Rosso Lukins 1989">{{cite book | last1=Rosso | first1=J. | last2=Lukins | first2=S. | title=The New Basics Cookbook | publisher=Workman Publishing Company | year=1989 | isbn=978-0-89480-392-5 | url=https://archive.org/details/newbasicscookboo00jule | url-access=registration | access-date=30 December 2019 | page=[https://archive.org/details/newbasicscookboo00jule/page/130 130]}}</ref>
|Liten ''lasagna''
|
|[[Liguria]]
|-
! scope="row" | Lasagnotte
|
|Längre version av Lasagna.
|Stor ''lasagna''
|
|[[Liguria]]
|-
! scope="row" | Maccheroni alla molinara
|[[File:Mac Molinara Tomato Sauce.JPG|120x120px]]
|Mycket tjock, lång, ihålig handrullad spagettilik pasta.
|Mjölnarhustruns pasta
|
|[[Abruzzo]]
|-
! scope="row" | Maccheroncini di Campofilone
|[[File:Maccheroncini campofilone.jpg|120px]]
|Tunna trådar av äggbaserad pasta (liknar capelli d'angelo).
|''Maccheroni'' från Campofilone
|
|[[Marche]]<ref>{{cite web|url=https://www.greatitalianchefs.com/features/maccheroncini-di-campofilone-pasta-le-marche|title=Maccheroncini di Campofilone: Marche's 600-year-old pasta|date=22 May 2018|website=Great Italian Chefs|access-date=29 July 2018}}</ref>
|-
! scope="row" | Mafalde
|[[File:reginette.jpg|120px]]
|Lång rektular bandpasta med räfflade kanter.
|Namngiven efter [[Prinsessan Mafalda av Savojen
[[Princess Mafalda of Savoy]]{{sfn|Zanini De Vita|2009|pages=145–147}}{{sfn|Hildebrand|Kenedy|2011|p=214}}
|Reginette, frese, tagliatelle nervate,<ref name=":2" /> signorine, trinette, ricciarelle, sfresatine, nastri, nastrini{{sfn|Hildebrand|Kenedy|2011|p=214}}
|[[Campania]]{{sfn|Hildebrand|Kenedy|2011|p=214}}
|-
! scope="row" | [[Matriciani]]
|
|Similar to perciatelli, but folded over rather than hollowed out
|Matricians
|
|[[Campania]] and [[Lazio]]
|-
! scope="row" | [[Pappardelle]]
|[[File:Pappardelle3.jpg|120px]]
|Thick flat ribbons<ref name="Rosso Lukins 1989"/> of egg-based dough
|From [[Tuscan dialect|Tuscan]] ''papparsi'', "to pig out".{{sfn|Hildebrand|Kenedy|2011|p=184}}
|Pappardelle,<ref name=":2" /> paparele (Veneto); paspardelle (Marche){{sfn|Hildebrand|Kenedy|2011|p=184}}
|[[Tuscany]] and [[Northern Italy]]{{sfn|Hildebrand|Kenedy|2011|p=184}}
|-
! scope="row" | [[Perciatelli]]
|[[File:Perciatelli.jpg|120x120px]]
|"Virtually identical to bucatini"<ref>{{cite book | last1=Andrews | first1=C. | last2=Hirsheimer | first2=C. | last3=Batali | first3=M. | title=Country Cooking of Italy | publisher=Chronicle Books | year=2012 | isbn=978-1-4521-2392-9 | url=https://books.google.com/books?id=yTqyEdU7fEcC&pg=PT91 | access-date=30 December 2019 | page=pt91}}</ref>
|From ''perciare'', "to hollow"
|Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni<ref name=":2" />
|[[Campania]] and [[Lazio]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | [[Picagge]]
|[[File:Picagge crop.jpg|frameless|120x120px]]
|Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green.
|In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means ''napkin'' and refers to the size and shape of the pasta.{{sfn|Zanini De Vita|2009|p=189}}
|Picaje or piccagge{{sfn|Zanini De Vita|2009|p=189}}
|[[Liguria]], in particular the province of [[Savona]]{{sfn|Zanini De Vita|2009|p=189}}
|-
! scope="row" | [[Pici]]
|[[File:Pici3.jpg|120px]]
|Very thick, irregular and long, hand-rolled pasta.{{sfn|Hildebrand|Kenedy|2011|p=198}}
|From ''appiciare'', "to stick".{{sfn|Hildebrand|Kenedy|2011|p=198}}
|Lunghetti ([[Montalcino]]); pinci ([[Montepulciano]]); umbrici/ciriole ([[Umbria]]){{sfn|Hildebrand|Kenedy|2011|p=198}}<ref>{{Cite news|url=https://www.umbriatourism.it/-/ciriole-alla-ternana|title=Le ricette della tradizione|work=Umbria tourism|access-date=19 January 2018|language=it-IT}}</ref>
|[[Tuscany]]{{sfn|Hildebrand|Kenedy|2011|p=198}}
|-
! scope="row" | [[Pillus]]
|
|Very thin ribbons cooked in beef broth
|Pillus
|Lisanzedas, a variation; large discs in lasagne-like layers
|[[Sardinia]]
|-
! scope="row" | [[Rustiche]]
|[[File:rustiche top.jpg|120x120px]]
|Serrated ribbons
|literally the feminine plural of ''rustico'', meaning 'rustic'<ref>{{Cite web|url=https://en.wiktionary.org/wiki/rustiche|title=rustiche - Wiktionary|website=en.wiktionary.org|access-date=3 January 2020}}</ref>
|
|[[Apulia]]
|-
! scope="row" | [[Sagne 'ncannulate]]
|[[File:Sagne ncannulate pomodoro.jpg|120x120px]]
|Long tube formed of twisted ribbon
|Caned lasagne
|
|[[Apulia]]
|-
! scope="row" | [[Scialatelli]] or scialatielli
|[[File:Scialatielli.jpg|120x120px]]
|Short, flat ribbons
|Scialatelli
|
|[[Campania]], [[Sorrento]]<ref>{{cite book|title=Il Devoto-Oli 2012. Vocabolario della lingua Italiana|publisher=Le Monnier|year=2011|editor1=[[Luca Serianni]]|language=it|editor2=[[Maurizio Trifone]]}}</ref>
|-
! scope="row" | [[Spaghetti]]
|[[File:Spaghetti2.jpg|120x120px]]
|A long, thin, cylindrical pasta of [[Italy|Italian]] origin, made of [[semolina]] or [[flour]] and [[water]].<ref name="dict22">[http://dictionary.reference.com/browse/spaghetti Definition of spaghetti]. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).</ref> Spaghettini and spaghettoni are slightly thinner or thicker, respectively.{{sfn|Hildebrand|Kenedy|2011|p=230}}
|"Little strings".<ref name="Kostioukovitch22" /> ''Spaghetti'' is the plural form of the [[Italian language|Italian]] word ''spaghetto'', which is a diminutive of ''spago'', meaning "thin string" or "twine".<ref name="dict22" />
|Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti<ref name=":2" />{{sfn|Hildebrand|Kenedy|2011|p=230}}
|[[Sicily]]
|-
! scope="row" | [[Spaghetti alla chitarra]]
|[[File:Spaghetti chitarra.png|120px]]
|Square spaghetti,<ref name="2Meatballs22">{{cite book | last1=Luongo | first1=P. | last2=Strausman | first2=M. | last3=Hirsheimer | first3=C. | title=Two Meatballs in the Italian Kitchen | publisher=Artisan | year=2007 | isbn=978-1-57965-345-3 | url=https://archive.org/details/twomeatballsinit0000luon | url-access=registration | access-date=3 January 2020 | page=[https://archive.org/details/twomeatballsinit0000luon/page/112 112]}}</ref> made of egg and flour
|Named after the guitar-like device used to cut the pasta,<ref name="2Meatballs22" /> which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
|Tonnarelli, maccheroni alla chitarra
|[[Abruzzo]]
|-
! scope="row" | [[Spaghettini]]
|
|A slightly thinner version of spaghetti<ref name="Vos 2010">{{cite book | last=Vos | first=H. | title=Passion of a Foodie - An International Kitchen Companion | publisher=Strategic Book Publishing & Rights Agency | year=2010 | isbn=978-1-934925-63-8 | url=https://books.google.com/books?id=spY3ct9PBxEC&pg=PA406 | access-date=30 December 2019 | page=406}}</ref>
|Thin spaghetti<ref name="Vos 2010"/>
|Thin spaghetti
|[[Lazio]] and [[Liguria]]
|-
! scope="row" | [[Spaghettoni]]
|[[File:Spaghettoni.jpg|120px]]
|A slightly thicker version of spaghetti{{sfn|Hildebrand|Kenedy|2011|p=230}}
|Thick spaghetti
|Spaghetti spessi
|[[Basilicata]]
|-
! scope="row" | [[Stringozzi]]
|[[File:Stringozzi.jpg|120px]]
|Similar to shoelaces
|Shoestring-like, shoelaces<ref>{{cite book | last=Zibart | first=E. | title=The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World | publisher=Menasha Ridge Press | year=2010 | isbn=978-0-89732-775-6 | url=https://books.google.com/books?id=9MEfv2p2JP4C&pg=PT68 | access-date=30 December 2019 | page=pt68}}</ref>
|
|[[Umbria]]
|-
! scope="row" | [[Filindeu|Su Filindeu]]
|
|Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.<ref name="su filindeu">{{Cite web|url=https://www.italofile.com/su-filindeu-pasta-sardinia/|title=Sardinia's Su Filindeu: The Rarest Pasta in the World|date=April 20, 2021}}</ref>
|The threads (or wool) of God<ref name="su filindeu" />
|
|[[Sardinia]]<ref name="su filindeu" />
|-
! scope="row" | [[Tagliatelle]]
|[[File:Tagliatelles2.jpg|120px]]
|Ribbons of egg-based pasta.{{sfn|Hildebrand|Kenedy|2011|p=248}} Generally narrower than [[fettuccine]].
|From the Italian ''tagliare'', meaning "to cut".{{sfn|Hildebrand|Kenedy|2011|p=248}}
|Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade ([[Trentino]]); lesagnetes ([[Veneto]]); bardele ([[Lombardy|Lombardia]]); fettuccine ([[Lazio]]); pincinelle ([[Colonna, Lazio|Colonna]]); tagghiarini ([[Sicily]]); taddarini ([[Sardinia]])<ref name=":2" />{{sfn|Hildebrand|Kenedy|2011|p=248}}
|[[Emilia-Romagna]] and [[Marche]]{{sfn|Hildebrand|Kenedy|2011|p=248}}
|-
! scope="row" | [[Tagliolini]]
|[[File:Taglioni side.png|120x120px]]
|Thinner version of [[tagliatelle]]
|From the Italian ''tagliare'', meaning "to cut".
|Tagliolini; tagliatini ([[Tuscany]]); tajarin ([[Piedmont]]){{sfn|Hildebrand|Kenedy|2011|p=254}}
|[[Liguria]] and [[Piedmont]]{{sfn|Hildebrand|Kenedy|2011|p=254}}
|-
! scope="row" | The Miller's Wife's Pasta
|
|
|La Pasta Della Moglie del Mugnaio (Italian)
|
|[[Abruzzo]]
|-
! scope="row" | [[Trenette]]
|[[File:Trenette side.jpg|120x120px]]
|Thin ribbon ridged on one side. Slightly thicker than linguine.
|Trenettes
|
|[[Liguria]]
|-
! scope="row" | [[Tripoline]]
|
|Thick ribbon ridged on one side<ref>{{cite book | last=Steves | first=R. | title=Rick Steves' Italian Phrase Book & Dictionary | publisher=Avalon Publishing | year=2017 | isbn=978-1-63121-749-4 | url=https://books.google.com/books?id=_kwfDgAAQBAJ&pg=PT136 | access-date=30 December 2019 | page=136}}</ref>
|Tripoline
|Signorine<ref name=":2" />
|[[Campania]]
|-
! scope="row" | [[Vermicelli]]
|
|A traditional pasta round that is thinner than spaghetti.<ref>{{cite web | title=Definition of Vermicelli | website=Merriam-Webster | date=11 December 2019 | url=https://www.merriam-webster.com/dictionary/vermicelli | access-date=3 January 2020}}</ref><ref>{{Cite web|url=https://www.ams.usda.gov/sites/default/files/media/CID%20Pasta%20Products%2C%20Enriched%20and%20Whole%20Wheat.pdf|title=Pasta Products, Enriched and Whole Wheat}}</ref>
|Little worms<ref name="Kostioukovitch22" /><ref>{{cite web | author=Wheeler, Jen | title=What Is Vermicelli? | website=Chowhound | date=5 March 2019 | url=https://www.chowhound.com/food-news/187696/rice-noodles-vermicelli-what-is-the-difference/ | access-date=3 January 2020}}</ref>
|
|[[Campania]]{{sfn|Hildebrand|Kenedy|2011|p=28}}
|-
! scope="row" | [[Ziti]]
|[[File:Ziti.jpg|120x120px]]
|Long, narrow hose-like tubes<ref name="Rosso Lukins 1989"/> larger than mezzani (also called ''mezzi ziti'') or [[bucatini]] that are traditionally broken before being put to cook.{{sfn|Hildebrand|Kenedy|2011|p=282}} The addition of the word ''rigati'' (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. ''Ziti candelati'' are longer, ''zitoni'' a bit larger.
|Bride and bridegroom (''ziti'' is plural) in Sicilian dialect.{{sfn|Hildebrand|Kenedy|2011|p=282}}
|Boccolotti, zitoni, zituane, candele, ziti candelati<ref name=":2" />{{sfn|Hildebrand|Kenedy|2011|p=282}}
|[[Sicily]],<ref>{{Cite web|last=Drezga|first=Stephen|date=29 July 2019|title=ARCHAEOLOGY OF PASTA - Ziti|url=https://chefsmandala.com/archaeology-pasta-ziti/|access-date=28 August 2020|website=Chef's Mandala|language=en-US}}</ref> [[Southern Italy]]{{sfn|Hildebrand|Kenedy|2011|p=282}}
|}

Versionen från 21 januari 2024 kl. 00.42

Lista på lång och mediumlång pasta
Sort Bild Förklaring Översättning Synonymer Ursprung eller huvudsakligt konsumtionsområde
Barbine Tunna trådar, ofta hoprullade till fågelbon. Små skägg[1] Barbina Emilia-Romagna
Bavette Smalla, långa band (tunnare än tagliatelle). Haklapp[2] Baverine, bavettine, lasagneddi (i Sicilien)[3] Liguria[3]
Bigoli Tjock, mjukare, spaghettiliknande pasta. Tillverkad med fullkorn istället av durumvete. Ibland gjord med ankägg.[4] Från bigolaro, pastapressen som används för att göra bigoli[5] Fusarioi[4] Veneto[4]
Bucatini Spagettiliknande fast tjockare och ihålig. Ihålig strå,[2] från italienska: bucato med betydelsen genomborrad Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati[6][7] Lazio[4]
Busiate En sorts maccheroni, lång, tjock och ihålig pasta som skapas genom att tunn bandpasta lindas runt en vasstjälk.[8] Från busa, som betyder vass.[9] Busiati, Subioti, fusarioi, maccheroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro[9] Calabria, Sicilien (speciellt) Trapani[9] och Sardinia[4]
Capellini Mycket tunn spagetti, ofta ihoprullad till en fågelbo. Capelli d'angelo är något tunnare. Tunnt hår, litet hår[1] Capelli d'angelo, cabellos de angel, capelvenere, fidelini, fedelini, cappellini, sopracappellini, capellini fini, bassetti, tagliolini a nido, barbine a nido, ramicia, vrimiciddi[7][10] Liguria[4]
Fedelini Mycket tunn spagetti.[11] Små trogna Campania, Genoa och Liguria[12]
Ferrazzuoli Liknar en vriden bucatini med en klyfta som löper på sidan. Cannucce[3] Calabria[3]
Fettuccine Bandpasta ungefär 6,5 millimeter bred (bredare och tjockare än tagliatelle).[13] Små band,[14] från affettare med betydelsen att skära[13] Lasagnette, fettucce, ramicce, sagne[7][13] Lazio[13]
Fileja Långsträckt skruv.[15][16] Dialektal för garn, filato[17] filleda,[16] filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna[18] Vibo Valentia, Calabria,[19]Avellino, Campania[20]
Linguine Smal och lång bandpasta, som tillplattad spagetti. Små tungor[2] Bavettine, bavette fini, radichini, linguettine[7] Liguria
Lagane[3] Medelbred bandpasta. Lasagnoni, Bardele[7] Emilia-Romagna
Lasagna Fyrkantiga eller rektangulära pastaplattor som ibland har räfflade kanter (lasagne ricce). Pastaplattan är lasagne medan rätten är lasagne.[21] Möjligen från latinets lasanum eller grekiskans lasonon med betydelsen "Kokkärl"[14][21] eller det grekisk-romerska laganum, en platt bit av bröd.[21] bardele, lasagnoni (Veneto); capellasci (Liguria); sagne (Salento); lagana (Apulia);[21] den räfflade versionen kallas även doppio festone, sciabo, sciablo[22] Emilia-Romagna
Lasagnette Liten version av lasagna, ofta med räfflade kanter[23] Liten lasagna Liguria
Lasagnotte Längre version av Lasagna. Stor lasagna Liguria
Maccheroni alla molinara Fil:Mac Molinara Tomato Sauce.JPG Mycket tjock, lång, ihålig handrullad spagettilik pasta. Mjölnarhustruns pasta Abruzzo
Maccheroncini di Campofilone Tunna trådar av äggbaserad pasta (liknar capelli d'angelo). Maccheroni från Campofilone Marche[24]
Mafalde Lång rektular bandpasta med räfflade kanter. Namngiven efter [[Prinsessan Mafalda av Savojen 
Princess Mafalda of Savoy[3][25]
Reginette, frese, tagliatelle nervate,[7] signorine, trinette, ricciarelle, sfresatine, nastri, nastrini[25] Campania[25]
Matriciani Similar to perciatelli, but folded over rather than hollowed out Matricians Campania and Lazio
Pappardelle Thick flat ribbons[23] of egg-based dough From Tuscan papparsi, "to pig out".[26] Pappardelle,[7] paparele (Veneto); paspardelle (Marche)[26] Tuscany and Northern Italy[26]
Perciatelli "Virtually identical to bucatini"[27] From perciare, "to hollow" Maccheroncelli, Maccheronicini, Mezzanelli, Long Macaroni[7] Campania and Lazio[4]
Picagge Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green. In Savonese dialect the name refers to the ribbons used as ornaments by dressmakers. In Genovese dialect however the word means napkin and refers to the size and shape of the pasta.[28] Picaje or piccagge[28] Liguria, in particular the province of Savona[28]
Pici Very thick, irregular and long, hand-rolled pasta.[29] From appiciare, "to stick".[29] Lunghetti (Montalcino); pinci (Montepulciano); umbrici/ciriole (Umbria)[29][30] Tuscany[29]
Pillus Very thin ribbons cooked in beef broth Pillus Lisanzedas, a variation; large discs in lasagne-like layers Sardinia
Rustiche Serrated ribbons literally the feminine plural of rustico, meaning 'rustic'[31] Apulia
Sagne 'ncannulate Long tube formed of twisted ribbon Caned lasagne Apulia
Scialatelli or scialatielli Short, flat ribbons Scialatelli Campania, Sorrento[32]
Spaghetti A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.[33] Spaghettini and spaghettoni are slightly thinner or thicker, respectively.[34] "Little strings".[2] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".[33] Fide/fidi, fidelini, ristoranti, vermicelloni, filatelli, vermicelloni giganti[7][34] Sicily
Spaghetti alla chitarra Square spaghetti,[35] made of egg and flour Named after the guitar-like device used to cut the pasta,[35] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. Tonnarelli, maccheroni alla chitarra Abruzzo
Spaghettini A slightly thinner version of spaghetti[36] Thin spaghetti[36] Thin spaghetti Lazio and Liguria
Spaghettoni A slightly thicker version of spaghetti[34] Thick spaghetti Spaghetti spessi Basilicata
Stringozzi Similar to shoelaces Shoestring-like, shoelaces[37] Umbria
Su Filindeu Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry.[38] The threads (or wool) of God[38] Sardinia[38]
Tagliatelle Ribbons of egg-based pasta.[39] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut".[39] Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini; tagliatelle smalzade (Trentino); lesagnetes (Veneto); bardele (Lombardia); fettuccine (Lazio); pincinelle (Colonna); tagghiarini (Sicily); taddarini (Sardinia)[7][39] Emilia-Romagna and Marche[39]
Tagliolini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut". Tagliolini; tagliatini (Tuscany); tajarin (Piedmont)[40] Liguria and Piedmont[40]
The Miller's Wife's Pasta La Pasta Della Moglie del Mugnaio (Italian) Abruzzo
Trenette Thin ribbon ridged on one side. Slightly thicker than linguine. Trenettes Liguria
Tripoline Thick ribbon ridged on one side[41] Tripoline Signorine[7] Campania
Vermicelli A traditional pasta round that is thinner than spaghetti.[42][43] Little worms[2][44] Campania[4]
Ziti Long, narrow hose-like tubes[23] larger than mezzani (also called mezzi ziti) or bucatini that are traditionally broken before being put to cook.[45] The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Ziti candelati are longer, zitoni a bit larger. Bride and bridegroom (ziti is plural) in Sicilian dialect.[45] Boccolotti, zitoni, zituane, candele, ziti candelati[7][45] Sicily,[46] Southern Italy[45]
  1. ^ [a b] Cosmo, S. (2017). The Ultimate Pasta and Noodle Cookbook. Cider Mill Press. Sid. 85. ISBN 978-1-60433-733-4. https://books.google.com/books?id=AcOZDwAAQBAJ&pg=PA85. Läst 30 december 2019. 
  2. ^ [a b c d e] Kostioukovitch, Elena (October 13, 2009). Why Italians Love to Talk About Food: A Journey Through Italy's Great Regional Cuisines, From the alps to Sicily. Farrar, Straus and Giroux. ISBN 9781429935593. https://books.google.com/books?id=ThOlFtXaq0cC&dq=Pennoni+pasta&pg=PA187. 
  3. ^ [a b c d e f] Zanini De Vita 2009.
  4. ^ [a b c d e f g h] Hildebrand & Kenedy 2011, sid. 28.
  5. ^ Hildebrand & Kenedy 2011, sid. Mall:Pn.
  6. ^ Hildebrand & Kenedy 2011, sid. 34.
  7. ^ [a b c d e f g h i j k l] ”Pasta-shapes”. www.food-info.net. http://www.food-info.net/uk/products/pasta/shapes.htm. 
  8. ^ ”Busiate” (på engelska). www.pastificiocampo.it. http://www.pastificiocampo.it/en-gb/busiate. 
  9. ^ [a b c] Hildebrand & Kenedy 2011, sid. 40.
  10. ^ Hildebrand & Kenedy 2011, sid. 54.
  11. ^ Marchetti, Domenica (2011). The Glorious Pasta of Italy. Chronicle Books. p. 122. ISBN 1452106908
  12. ^ ”Fedelini | Local Pasta Variety From Italy”. www.tasteatlas.com. https://www.tasteatlas.com/fedelini. 
  13. ^ [a b c d] Hildebrand & Kenedy 2011, sid. 100.
  14. ^ [a b] ”The Ministry – Perfect Pasta Shapes – Geometry Of Pasta” (på brittisk engelska). Geometry Of Pasta. http://www.geometryofpasta.com/the-ministry/. 
  15. ^ Riley, Gillian (2007). The Oxford companion to Italian food. Oxford: Oxford University Press. Sid. 88. ISBN 978-0-19-860617-8. OCLC 87771396. https://archive.org/details/oxfordcompaniont0000rile/page/88. 
  16. ^ [a b] ”Fileja pasta from Calabria” (på brittisk engelska). The Pasta Project. 28 December 2016. http://www.the-pasta-project.com/fileja/. 
  17. ^ Cosenza, Giulia (2 April 2017). ”Maccheroni calabresi, la pasta della domenica” (på it-IT). Il calice di Ebe. https://ilcalicediebe.com/2017/04/02/maccheroni-calabresi-la-pasta-della-domenica/. 
  18. ^ Zanini De Vita, Oretta (2004). La pasta. Atlante dei prodotti tipici. AGRA. Sid. 195. 
  19. ^ Machado, Amparo; Prete, Chiara (2015). 1001 specialità della cucina italiana da provare almeno una volta nella vita. Newton Compton. Sid. 87. ISBN 978-8854182868. 
  20. ^ ”Fusilli Avellinesi, la ricetta non si impara, si eredita. - Agendaonline.it” (på it-IT). www.agendaonline.it. https://www.agendaonline.it/fusilli-avellinesi-la-ricetta-non-si-impara-si-eredita/. 
  21. ^ [a b c d] Hildebrand & Kenedy 2011, sid. 136.
  22. ^ Hildebrand & Kenedy 2011, sid. 142.
  23. ^ [a b c] Rosso, J.; Lukins, S. (1989). The New Basics Cookbook. Workman Publishing Company. Sid. 130. ISBN 978-0-89480-392-5. https://archive.org/details/newbasicscookboo00jule. Läst 30 december 2019. 
  24. ^ ”Maccheroncini di Campofilone: Marche's 600-year-old pasta”. Great Italian Chefs. 22 May 2018. https://www.greatitalianchefs.com/features/maccheroncini-di-campofilone-pasta-le-marche. 
  25. ^ [a b c] Hildebrand & Kenedy 2011, sid. 214.
  26. ^ [a b c] Hildebrand & Kenedy 2011, sid. 184.
  27. ^ Andrews, C.; Hirsheimer, C.; Batali, M. (2012). Country Cooking of Italy. Chronicle Books. Sid. pt91. ISBN 978-1-4521-2392-9. https://books.google.com/books?id=yTqyEdU7fEcC&pg=PT91. Läst 30 december 2019. 
  28. ^ [a b c] Zanini De Vita 2009, sid. 189.
  29. ^ [a b c d] Hildebrand & Kenedy 2011, sid. 198.
  30. ^ ”Le ricette della tradizione” (på it-IT). Umbria tourism. https://www.umbriatourism.it/-/ciriole-alla-ternana. 
  31. ^ ”rustiche - Wiktionary”. en.wiktionary.org. https://en.wiktionary.org/wiki/rustiche. 
  32. ^ (på italienska) Il Devoto-Oli 2012. Vocabolario della lingua Italiana. Le Monnier. 2011. 
  33. ^ [a b] Definition of spaghetti. Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008).
  34. ^ [a b c] Hildebrand & Kenedy 2011, sid. 230.
  35. ^ [a b] Luongo, P.; Strausman, M.; Hirsheimer, C. (2007). Two Meatballs in the Italian Kitchen. Artisan. Sid. 112. ISBN 978-1-57965-345-3. https://archive.org/details/twomeatballsinit0000luon. Läst 3 januari 2020. 
  36. ^ [a b] Vos, H. (2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing & Rights Agency. Sid. 406. ISBN 978-1-934925-63-8. https://books.google.com/books?id=spY3ct9PBxEC&pg=PA406. Läst 30 december 2019. 
  37. ^ Zibart, E. (2010). The Ethnic Food Lover's Companion: A Sourcebook for Understanding the Cuisines of the World. Menasha Ridge Press. Sid. pt68. ISBN 978-0-89732-775-6. https://books.google.com/books?id=9MEfv2p2JP4C&pg=PT68. Läst 30 december 2019. 
  38. ^ [a b c] ”Sardinia's Su Filindeu: The Rarest Pasta in the World”. Sardinia's Su Filindeu: The Rarest Pasta in the World. April 20, 2021. https://www.italofile.com/su-filindeu-pasta-sardinia/. 
  39. ^ [a b c d] Hildebrand & Kenedy 2011, sid. 248.
  40. ^ [a b] Hildebrand & Kenedy 2011, sid. 254.
  41. ^ Steves, R. (2017). Rick Steves' Italian Phrase Book & Dictionary. Avalon Publishing. Sid. 136. ISBN 978-1-63121-749-4. https://books.google.com/books?id=_kwfDgAAQBAJ&pg=PT136. Läst 30 december 2019. 
  42. ^ ”Definition of Vermicelli”. Merriam-Webster. 11 December 2019. https://www.merriam-webster.com/dictionary/vermicelli. 
  43. ^ ”Pasta Products, Enriched and Whole Wheat”. Pasta Products, Enriched and Whole Wheat. https://www.ams.usda.gov/sites/default/files/media/CID%20Pasta%20Products%2C%20Enriched%20and%20Whole%20Wheat.pdf. 
  44. ^ Wheeler, Jen (5 March 2019). ”What Is Vermicelli?”. Chowhound. https://www.chowhound.com/food-news/187696/rice-noodles-vermicelli-what-is-the-difference/. 
  45. ^ [a b c d] Hildebrand & Kenedy 2011, sid. 282.
  46. ^ Drezga, Stephen (29 July 2019). ”ARCHAEOLOGY OF PASTA - Ziti” (på amerikansk engelska). Chef's Mandala. https://chefsmandala.com/archaeology-pasta-ziti/. 
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