Blog Archives

A collection of pasta shapes.

Malloreddus / Gnoochetti Sardi

Other Names: Malloreddus Gnoochetti Sardi Region: Sardinia Made with: About:  Source: Photo Credit:

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Gnocchetti Sardi / Malloreddus

Other Names: Gnocchetti Sardi Malloreddus Region: Sardinia Made with:  Traditionally only semolina flour salt and water.  Eggs can be used as well but you don’t really…

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Riccioli Pasta

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

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Treccine

Other Names: Region: Made with: About:  Source: Photo Credit:

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Trachana

Other Names: Region: Made with: About:  Source: Photo Credit:

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Lancette, Cestine

Other Names: Region: Made with: About:  Source: Photo Credit:

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Grattini, Gratton

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Fileja Pasta

Other Names: Region: Made with: About:  Source: Photo Credit:

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Maccherone (generic)

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

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Trivelli Pasta

Other Names: Region: Made with: About:  Source: Photo Credit: Bill Rubino

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Canapes


I don't have a many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.

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