"Russian ""varenichki"" (""varenichki"", stuffed dumplings). A recipe from 1925 shows ""kashe""-filled dumplings, rather than the simpler ""kashe"" with farfalle. Kasha varnishkes Kashe varnishkes (sometimes Americanized as kasha varnishkas) is a traditional Ashkenazi Jewish dish that combines ""kasha"" (buckwheat groats) with noodles, typically farfalle (bow-tie pasta). Buckwheat groats (""gretshkes/greytshkelach"" or ""retshkes/reytshkelach"" in Yiddish) are prepared separately from, and then fried together with, ""lokshen"" (noodles) and ""tsvibelach"" (onions) in ""schmaltz"" (poultry fat). Sometimes ""briye"" (chicken or beef stock) is used in the preparation. Kasha varnishkes are part of Ashkenazi Jewish cuisine. Jews from Eastern Europe brought the food to America and it"
"Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known as ""farfalle rigate."" Though usable with most sauces, farfalle are best suited to cream and tomato sauces. In addition to plain and whole-wheat varieties, colours are added by mixing certain ingredients into the dough, which also affects the flavor (as with any pasta). For example, beetroot can be used for red, spinach for green and cuttlefish ink"
"not to squeeze the hole shut prior to eating. Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese,"
"Alfredo. Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include"
"Bucatini Bucatini , also known as perciatelli , is a thick spaghetti-like pasta with a hole running through the center. The name comes from , meaning ""hole"", while ""bucato"" or its Neapolitan variant ""perciato"" means ""pierced"". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most"
"rather sounds like a folk etymology resulted from a linguistic corruption of the original word. Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised"
"Fettuccine Fettuccine (; literally ""little ribbons"" in Italian; sing. ""Fettuccina"") is a type of pasta popular in Roman and Tuscan cuisine. It is a flat thick pasta made of egg and flour (usually one egg for every 100 g of flour), wider than but similar to the tagliatelle typical of Bologna. It is often eaten with ""sugo d'umido"" (beef ragù) and ""ragù di pollo"" (chicken ragù). Fettuccine is traditionally made fresh (either at home or commercially) but dried fettuccine can also be bought in stores. Spinach fettuccine is made from spinach, flour, and eggs. Dishes made with fettuccine include Fettuccine"
"to describe a short, extruded, twisted pasta known as rotini in the United States. Fusilli may be solid or hollow. A variant type of fusilli are formed as hollow tubes of pasta that are twisted into springs or corkscrews and are called fusilli bucati. Another variant are twisted long lengths as though spaghetti were coiled around an object known as fusilli lunghi. Fusilli Napoletani are flat lengths of coiled pasta formed around a spindle. Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it"
"of dough on a flat surface to form a short, round length of pasta with tapered ends, then twisting it to form the final shape. It is around long with a diameter of roughly . The average cooking time is 10 to 15 minutes. In Italian cuisine, it is most typically served with a pesto sauce. Trofie Trofie (; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy. Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and"
"Ditalini Ditalini (Italian: ""small thimbles"", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation from the Italian language to English is ""small thimbles"". It has been described as ""thimble-sized"" and as ""very short macaroni"". In some areas it may also be called ""salad macaroni."" During the industrial age in Apulia, Italy, increased development of ditali and other short-cut pastas occurred. In contemporary times, it is a mass-produced pasta. It is used in several dishes, and is commonly used throughout Sicily. Ditalini may be used in several pasta dishes, such as"
"is the meat stew filling and the pecorino cheese that are the common factors rather than the shape of the pasta. A variant of lisanzedas found around Cagliari is flavoured with saffron. Another variant of this sort from Giba is flavoured with fennel. Pillus Pillus is a type of pasta found in Sardinia, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured"
"Penne Penne () is a type of pasta with cylinder-shaped pieces. ""Penne"" is the plural form of the Italian ""penna"" (meaning ""feather"" but ""pen"" as well), deriving from Latin ""penna"" (meaning ""feather"" or ""quill""), and is a cognate of the English word ""pen"". When this format was created in the 19th century it was supposed to imitate the fountain pen's steel nibs. The ""penne"" are one of the few pasta shapes with a certain date of birth: in 1865 a pasta maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, asked for and obtained a patent for a diagonal cutting"
"Scialatelli Scialatelli (also known as scialatielli , sciliatielli and scivatieddi ) is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef's specialty, but it has also spread in nearby regions such as Calabria and Basilicata (respectively, in the area of Catanzaro and Potenza). Scialatelli is a recent innovation, compared to many other pasta shapes from Italy. The Italian chef Enrico Cosentino first devised it in the late 1960s in his native Amalfi, while working in a local restaurant,"
"Tagliatelle Tagliatelle (; ) and tagliolini (from the Italian ""tagliare"", meaning ""to cut"") are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of ""tagliatelle"" are long, flat ribbons that are similar in shape to fettuccine and are typically about wide. ""Tagliatelle"" can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat. Both tagliolini and tagliatelle are made with egg pasta. The traditional ratio is one egg to one"
"Fusilli Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word ""fusilli"" presumably comes from ""fuso"" (""spindle""), as traditionally it is ""spun"" by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape. In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot or tomato for red, spinach for green, and cuttlefish ink for black. The term ""fusilli"" is also used"
"Lasagnette Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate."
"Lasagnette Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate."
"Vermicelli Vermicelli (, lit. ""little worms"") is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is slightly thinner. Vermicelli is also used to describe various types of thin noodles in Asia. As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines ""spaghetti"" and ""vermicelli"" by diameter: In 14th-century"
"Pillus Pillus is a type of pasta found in Sardinia, particularly around Oristano. A noodle-like pasta, it is made in thin ribbon strips. A feature of this pasta is that it is kneaded for a long time. It is cooked in beef (or sometimes sheep) broth and served with pecorino cheese. In Busachi the pasta is flavoured with toasted saffron and ground to a powder. Lisanzedas is a variant of pillus (and sometimes named as such) that is oven-baked in layers like lasagne. The shape of the pasta is large (7 to 8 inches) diameter disks rather than ribbons. It"
"Castelfranco Emilia, located between Bologna and Modena, is featured in one legend, in which Venus stays at an inn. Overcome by her beauty, the innkeeper spies on her through a keyhole, through which he can only see her navel. He is inspired to create a pasta in this shape. In honor of this legend, an annual festival is held in Castelfranco Emilia. Another legend posits that the shape comes from Modena's architecture, which resembles a turtle. Tortelloni is pasta in the same shape, but larger, typically 5 g, vs. 2 g for tortellini. Although either can be filled with a"
"Farnese Cup The Farnese Cup or Tazza Farnese is a 2nd-century BC cameo hardstone carving bowl or cup made in Hellenistic Egypt in four-layered sardonyx agate, now in the Naples National Archaeological Museum It is a 20 cm wide and similar in form to a Greek phiale or Roman patera, with no foot. It features relief carvings on both its exterior and interior surfaces and is around twenty centimeters in diameter. There is no surviving evidence regarding when and why the piece was made, though there is general consensus among scholars that it was created in Alexandria, due to the"
"different names depending upon the town and region. Common forms of pasta include long and short shapes, tubes, flat shapes or sheets, miniature shapes for soup, those meant to be filled or stuffed, and specialty or decorative shapes. As a category in Italian cuisine, both fresh and dried pastas are classically used in one of three kinds of prepared dishes: as ""pasta asciutta"" (or ""pastasciutta""), cooked pasta is plated and served with a complementary side sauce or condiment; a second classification of pasta dishes is ""pasta in brodo"", in which the pasta is part of a soup-type dish. A third"
"custard on top. Vermicelli Vermicelli (, lit. ""little worms"") is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is slightly thinner. Vermicelli is also used to describe various types of thin noodles in Asia. As defined in Italy: In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti. The Code of Federal Regulations of the United States of America defines ""spaghetti"" and ""vermicelli"" by"
"Spaghetti alla chitarra Spaghetti alla chitarra (), also known as maccheroni alla chitarra, is a variety of egg pasta typical of Abruzzo, Italy. Tonnarelli are a similar pasta from Lazio. They have a square cross section about 2–3 mm thick. Ciriole is the thicker version of chitarra, approximately double the thickness of spaghetti. It has a squared shape rather than round. The name of this spaghetti comes from the tool (the so-called ""chitarra"", literally ""guitar"") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The"
"Zeppole A zeppola (plural: zeppole; sometimes called frittelle and in Sardinia zippole (""tzìpulas"" in Sardinian language) is an Italian pastry consisting of a deep-fried dough ball of varying size but typically about in diameter. This doughnut or fritter is usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream, or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. It is eaten to celebrate Saint Joseph's Day, which is a Catholic feast day. Zeppole are typical of Italian cuisine, especially that of Rome and Naples. They are also served in"
"of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ""al plin"". ""Plin"" means ""a pinch"", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ""Agnolotti"" ""al plin"" are almost always stuffed with meat. Agnolotti are prepared by immersion in boiling water. Typically, they are dressed with beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours"
"flat pasta sheets with a mold to create the distinctive patterns. The combination mold/cutter may be made of hand-carved wood or a bronze die. The stamping may be done by hand or by machine, with the hand-stamped versions being more elaborate. The detail forms ridges that allow sauce to cling and add flavor. The pasta typically has patterns on both sides, with an intricate design on one side and a simpler pattern on the other. Whereas they once featured a family coat of arms, the fancier side now features a regional coat of arms or the maker's trademark. Typical symbols"
"pasta e fagioli (pasta and beans). It is used in traditional Sicilian dishes ""throughout Sicily"". Some Sicilian dishes with ditalini include pasta with ricotta cheese and ""pasta chi vruocculi 'rriminati"", which is a pasta and broccoli dish. It has been described as used often in soups, and as an ideal pasta for use in soups due to their small size being able to ""fit well on a spoon"". It may also be used in pasta salads. Ditalini Ditalini (Italian: ""small thimbles"", also referred to as tubettini) is a type of pasta that is shaped like small tubes. The literal translation"
"be stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, ""The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella."" It is then typically formed into cylinder shapes or in plait. In Italy, a ""rubbery"" consistency is generally considered not satisfactory; the cheese is expected to be softer. Mozzarella Mozzarella (, ; ) is a traditionally southern Italian spun paste dairy made with"
"Linguine Linguine (; ) is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about in width, which is wider than spaghetti but not as wide as fettuccine. The name ""linguine"" means ""little tongues"" in Italian, where it is a plural of the feminine ""linguina"". Linguine are also called ""trenette"" or ""bavette"". A thinner version of linguine is called linguettine. Linguine originated in Genoa and the Liguria region of Italy. ""Linguine alle vongole"" (linguine with clams) and ""trenette al pesto"" are popular uses of this pasta. While spaghetti traditionally accompanies meat"
"stuffed with a mixture of bread crumbs, parmesan, garlic, parsley, nutmeg and broth. They are typically served with ""burro e salvia"": melted butter flavored with sage leaves. Casoncelli Casoncelli (; in the local dialect) are kind of stuffed pasta, typical of the culinary tradition of Lombardy, in the north-central part of Italy. The shell typically consists of two sheets of pasta, about 4 cm long, pressed together at the edges, like that of ravioli. Alternatively it is a disk folded in two and shaped like a sweet wrapper. Casoncelli in the style ""alla bergamasca"" are typically stuffed with a mixture"
"machine. The patent was important because it allowed to cut into a pen shape the fresh pasta without crushing it, in a variable size between 3 and 5 cm mezze penne (half pens) or penne (pens). In Italy, ""penne"" are produced in two main variants: """"penne lisce"""" (smooth) and """"penne rigate"""" (furrowed), the latter having ridges on each penna. Pennoni (""big quills"") is a wider version of penne. A slightly larger version called ""mostaccioli"" (meaning ""little mustache"" in some Italian dialects) can also be found, which can also be either smooth or ridged in texture. Penne is traditionally cooked al"
"Maltagliati are not the only pasta traditionally made with dough scraps. Strozzapreti, a dish from Romagna, is not cut as maltagliati but rolled in the palms, producing elongated flute shapes of pasta. The legend of Strozzapreti relates to the mandatory tithe to the local clergy. According to the legend, Romagnaese housewives, as they manufactured this pasta may have noted, ""With what could we strangle (""strozza"") the priest?"" Maltagliati Maltagliati () are a type of pasta typical product to the Emilia-Romagna region of Italy. In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips,"