A type of pasta found in Modena, what is called garganelli elsewhere in Emilia-Romagna. It is like ridged penne, rolled and quill-shaped. Unlike many such pastas it is not made in long tubes which are then cut, but from small squares of pasta rolled on the diagonal. They are generally served with meat ragù or a cream sauce of some kind.
Jaccoli. Coarse, rough spaghetti served dry with a meat sauce, made with the juices of a roast shoulder or leg of lamb, and with a grated pecorino cheese topping.
"Macaroni in the style of the cavalry." A sauce made with cream, Parmesan cheese, walnuts and eggs and served with macaroni.
Not macaroni, but squared off pasta made with a special wooden frame strung with wires, a chitarra, resembling the musical instrument (guitar) and known since 1705. A speciality of the Abruzzo region where it is usually served with a tomato and meat sauce flavoured with the local chillis known as diavolicchio.
