Italy is home to thousands of types of pasta, from well-known quills and tubes, to unusual shapes handmade from region to region. Know your gigli from your trofie with help from our guide to local pasta variations.
Pasta ending in 'ini' is a smaller version of a particular shape, and pasta ending in 'oni' is a larger version of a particular shape. For example, fusillini (smallest twist), fusilli (medium twist), fusillioni (largest twist)
Shape (Italian Edition)
To come up with his own shape, he bought, ate, studied and catalogued all kinds of existing pasta. "I brought together attributes from different shapes that I especially like that have never been brought together in this way before," he says.
"That right-angle element is really key to what I think makes this shape different," he says. "There are very few pasta shapes that have right angles. It provides resistance to the bite at all angles. It creates kind of like an I-beam, and that makes for a very satisfying bite."
Perhaps the most well-known and popular Italian bread, ciabatta is a slipper-shaped bread. It has a unique, almost plasticity, texture, which makes it possible to do practically anything with this bread.
The most prominent morphological feature of platelets is their unusual discoid shape from which they derive their name. But why do platelets have such a unique design? In this issue of Blood, Kimmerlin et al1 show that knockout of α4A and β1 tubulin results in mice with spherical platelets that have marked defects in hemostasis and thrombosis.
Despite detailed knowledge of marginal band composition and dynamics, the reason platelets are discoid has remained a mystery. One popular idea is that platelets evolved a flat shape to improve their ability to form tight aggregates by providing an extended surface for platelet-platelet interactions. This idea was bolstered by the identification of a patient with a bleeding disorder whose platelets were spherical and lacked a marginal band.7 Studies of β1-tubulin knockout mice, however, raised doubts about this premise. These mice showed reduced microtubule content and spherical platelets but nonetheless demonstrated normal bleeding times and normal adhesion under shear.8 The fact that the β1-tubulin knockout platelets retained a thin marginal band and adopted a somewhat elliptical shape kept open the question of whether platelet discoid shape promotes platelet adhesion.
The generation and extensive phenotyping of the α4A- and β1-tubulin double knockout mouse by Kimmerlin et al now address this issue. The investigators show that the double mutant has reduced platelet counts and increased platelet volumes. Erythrocytes and leukocytes appeared to be unaffected. A strength of these experiments is that the investigators evaluated single α4A-tubulin and β1-tubulin knockouts as well as wild-type and double knockout mice. Nearly all the double knockout platelets (97%) lacked discoid shape and 73% were spherical, whereas in β1-tubulin knockouts 68% lacked discoid shape and 24% were spherical. Peritoneal bleeding was observed in double knockout mice, but not in the other genotypes. Consistent with a profound bleeding abnormality, tail snip assays showed continued bleeding after 30 minutes in double knockout mice, whereas the majority of mice of the other genotypes achieved hemostasis. To rule out the possibility that enhanced bleed resulted from thrombocytopenia observed in the double knockout animals, mice were infused with romiplostim to increase their platelet counts. Enhancement of platelet counts did not reverse the bleeding phenotype. Defective hemostatic function correlated with impaired ability to form thrombi in vivo. Only a thin layer of platelets accumulated following exposure of carotid arteries to ferric chloride (FeCl3) in double knockout mice. In contrast, other mutants and wild-type mice demonstrated arterial occlusion under the same conditions. Transplantation of bone marrow from the double knockout donor mice into wild-type recipients confirmed that the defect in FeCl3-induced thrombus formation resided with spherical platelets and not in the vascular wall. The double knockout mice were also protected from thrombotic death caused by collagen and adrenaline infusion.
Platelets have evolved several unique features to enhance their performance as agents of hemostasis and thrombosis. They are anucleate, decreasing their density such that they partition close to the vessel wall while circulating in blood. They expose a high density of adhesive glycoproteins on their surface. They are replete with granules filled with procoagulant cargos. And now, with the work of Kimmerlin et al, we can add their discoid shape as a feature of their prothrombotic capacity. By increasing the area of adhesive membrane available for attachment to an injured surface, discoid shape appears to promote the formation of durable platelet-rich thrombi capable of resisting forces of shear and push experienced by a stationary clot subjected to high flow rates in the circulation (see figure). A more detailed account of platelet adhesion of discoid vs spherical platelets will be required to understand the extent to which the flat surface of the discoid platelet promotes thrombosis and whether nonhemostatic platelet functions also benefit from discoid shape. Yet these studies provide the strongest support yet that its discoid shape enhances platelet interactions with the vessel wall and neighboring platelets to strengthen developing clots.
Discoid shape promotes durable thrombi. (A) Platelets that lack α4A-and β1-tubulin demonstrate a spherical morphology and lack the microtubule-derived marginal band, a cross-section of which is shown in the left panel. (B) Under flow conditions, the discoid shape of wild-type platelets provides an increased surface area for attachment to the vessel wall (black line) and to each other. By comparison, spherical platelets form looser attachments that are prone to give way to flow. (C) As a result, thrombi formed by discoid platelets are more compact. (D) The friability of thrombi formed by spherical platelets results in increased bleeding. (Electron micrographs were extracted from their original Figures 1 and 3 in Kimmerlin et al that begins on page 2290. Professional illustration by Patrick Lane, ScEYEnce Studios.)
NORTHBROOK, Ill., Jan. 18, 2023 /PRNewswire/ -- Barilla, the world's leading pasta producer, is introducing a new limited-edition, heart-shaped pasta cut, Barilla Love, to bring loved ones closer together in the kitchen this Valentine's Day. Fans across the country can celebrate the holiday with this shape, making a home-cooked meal that conveys a sign of love.
"Each pasta shape has a story. For us, reimagining our iconic Blue Box pasta line to include this charming shape is one other way pasta enthusiasts can celebrate their love for one another and their love of pasta," said Melissa Tendick, Vice President of Marketing, Barilla Americas. "There is no better way to show you care than through cooking, and we're looking forward to seeing our fans create authentic, delicious Italian meals at home this Valentine's Day."
Because of its shape and texture, (not too light or heavy) spaghetti can easily handle a tomato, as well as an extra virgin olive oil-based sauce. Spaghetti is frequently served with meat or vegetables, and a sauce then topped with a generous sprinkling of freshly grated Pecorino Romano or Parmesan.
The first way to distinguish Italian from French bread is to simply eyeball the two. French and Italian bread comes in all shapes and sizes. However, to broadly generalize, while French bread is long with rounded edges, Italian bread comes in a more overall circular shape.
On the other hand, Italian bread is known to be baked in more a flat and round shape. Italian loaves are also shorter and typically thicker than their French counterparts. Although it is possible to get baguette-type-looking bread in an Italian bakery, on average, most Italian bread is shaped into larger rounds.
Ciabatta bread is a type of Italian bread that is known for its elongated shape and chewy texture. It originated in the region of Veneto, in the north of Italy, and has become a popular bread throughout the country and beyond.
Next, place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about an hour, or until it has doubled in size. Once the dough has risen, transfer it to a floured surface and divide it into two pieces. Gently shape each piece into an elongated loaf and place them on a greased baking sheet. Use a sharp knife to make shallow slashes across the surface of the dough, and brush it with olive oil. Bake the ciabatta bread in a preheated oven at 375 degrees Fahrenheit for about 30 minutes, or until it is golden brown.
Interesting question Lynn. There are many different sizes and shapes of bread available in Italy. If you are referring to the classic long loaf we here in America associate with Italian bread, I don't know if there is a standard size. Does anyone more familiar with this subject know if there is or not?
I used to buy loves of French bread at a chain market because I could not get my bread machine product(s) to have that wonderful aroma and flavor. However, recently their bread has just become a fancy shaped loaf of white bread that does not have that unique and powerful aroma or taste of what I like in a French bread. Can you advise as to what is the missing ingredient(s) or technique that makes a French bread with a lot of "nose"? LOL 2ff7e9595c
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