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Pasta

Pasta Shapes

The aisle dedicated to pâtes (pasta) in French supermarkets isn’t as big as some, although there are more and more exotic fresh pastas available in the refrigerated sections of the supermarkets. Corsica, Nice and the Côte d’Azur, where Italian influences are strongest, tend to serve it more than other parts of France.

The French are happy to use most of the familiar Italian names for pasta shapes, with only a few exceptions such as avoines and crozets, and coquillettes. Other words you might need:

integrale or blé complet: whole wheat pasta

pâtes farcies: pasta stuffed with a filling

pâtes fraîche aux oeufs: fresh pasta made with eggs

avoines

orzo

cannelloni

pasta tubes

coquillettes

elbow macaroni

corolles

flower shaped pasta

crozets

little squares of pasta from Savoie

hélices

corkscrew pasta

Knepples

Alsace-style ravioli

lasagnes

A Corsican classic

macaronade à la sétoise

meaty baked macaroni from Sète

merda di can

‘dog poop’ gnocchi

nouilles

noodles

quiques

green pasta from the Val de Roya

Ravioles du Dauphiné

mini cheese filled ravioli

ravioli

ravioli—invented in Nice!

spaetzle

dumplings

tourtons des Alpes

fried sweet or savoury ravioli

vermicelles

angel hair pasta

Text © Dana Facaros

Image by Michael Coghlan