Bartending. Margaret Brooker

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      Spaghetti Long, thin, round, solid rods, literally called ‘thin strings’. The most universally popular form of pasta, and among the most versatile, spaghetti is made in several thicknesses, often graded by number.

      Linguine Long, thin, solid rods of dried pasta, oval in section, like flattened spaghetti, literally called ‘little tongues’; also known as bavetti.

      Tagliarini Long thin flat ribbons of fresh pasta, usually less than 3mm (⅛in) wide; the narrowest member of the tagliatelle family.

      Vermicelli Long, fine, round, solid rods of dried pasta. Called vermicelli, literally ‘little worms’; in southern Italy, this thinner version of spaghetti is also called spaghettini.

      Bavettini Long, thin, solid rods of dried pasta, oval in section, a finer version of linguine/bavetti (see above).

      Fettuccine Long, flat, strips or ribbons of pasta, fresh or dried, about 9mm (⅜in) wide. Fettuccine is the Roman version of tagliatelle but traditionally is narrower and slightly thicker. (Fettuccia means small ribbons.)

      Tagliolini Long, flat, paper-thin, very narrow ribbons of fresh or dried (as here) pasta, usually about 6mm (²/₈in) wide. Part of the tagliatelle family of cut pasta, tagliolini is a wider version of tagliarini.

      Capelli d’angelo Long, extremely fine strands of pasta, literally called ‘angel’s hair’. Normally sold as a nest or bundle, capelli d’angelo is used in soup or with a very light sauce.

      Pappardelle Broad, flat ribbons of pasta, fresh or dried, often with a fluted edge. Of Tuscan origin, they traditionally accompany hare stew and go well with hearty meat-based sauces.

      Bucatini Long, thin, tubular rods of pasta, like thick hollow or pierced spaghetti.

      Lasagne Very wide, flat, rectangular, thin sheets of fresh or dried pasta, sometimes with one or both edges ruffled (riccie). Lasagne is mainly used in baked dishes.

      Tagliatelle Long, flat, thin ribbons of fresh or dried pasta, a little wider than fettuccine. Often handmade, it is traditionally cut from a rich flour and egg dough.

      Filled pasta

      Gnocchi Small Italian dumplings, most commonly made of pureed potato mixed with flour and sometimes eggs, and formed by ridging thimble-sized pieces of dough against the tines of a fork or grater. Gnocchi are cooked in boiling water, then dressed, like pasta, with a savoury sauce, or with melted butter and parmesan.

      Ravioli Pillow-like rectangles or squares of thinly rolled fresh egg pasta dough, cut with crenellated edges, and stuffed with a variety of fillings, including meat, vegetables or cheese. They are served in broth, or boiled and then dressed with a sauce, or simply topped with butter and cheese.

      Tortellini/tortelloni Squares or discs of fresh egg pasta, stuffed, then curved into rings, and the edges pinched together so each resembles a navel or hat in shape. Fillings often include ricotta and spinach. Tortelloni are larger versions of tortellini.

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