Ziti

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Ziti (Italian: [ˈdziːti]) or zite (Italian: [ˈdziːte]) is a shape of extruded pasta originating in the Italian region of Sicily. Factories make ziti out of durum wheat flour and water, forming long, narrow tubes. In baked macaroni dishes, these tubes are used unbroken, but for preparations serving ziti with sauce, they are broken or cut into pieces around 5 centimetres (2 in) long. In the past, this was generally done by cooks before cooking, but is today more frequently performed by manufacturers, who sell the pieces under the name "cut ziti". These cuts are made straight across, rather than diagonally as is the case with penne. Like penne lisce, plain ziti has a smooth surface, making thin sauces less appropriate for this dish. Variations of ziti include zitoni, a thicker pasta, and zitoni rigati, which, like rigatoni and penne rigate, does have ridges on its surface. Ziti is known under the alternative names busiata and maccheroni di zita, as well as a pasta d'à festa and stivalette...

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