"Which Italian spaghetti literally means ""little worms""?"
"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"
"Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and Tuscany. In America small cherrystone clams may be substituted. Italians prepare this dish two ways: ""in bianco"", i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and ""in rosso"", like the former"
"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"
"Spaghetti Westerns have little to do with spaghetti other than using the name as a shorthand for Italian. The BBC television program ""Panorama"" featured a hoax program about the spaghetti harvest in Switzerland on April Fools' Day, 1957. Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina,"
"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"
"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"
"Spaghetti Spaghetti (; sing. ""spaghetto"") is a long, thin, solid, cylindrical pasta. ""Spaghettoni"" is a thicker form of spaghetti, while ""capellini"" is a very thin spaghetti. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Authentic Italian spaghetti is made from durum wheat semolina, but elsewhere it may be made with other kinds of flour. Typically the pasta is white because refined flour is used, but whole wheat flour may be added. Originally, spaghetti was notably long, but shorter lengths gained in"
"also available. They are only called rotini in America, while the Italian name is . In the US these may also be called colloquially ""Scroodle,"" ""Scroodle Noodles"", ""Skroodle"", ""Scroodle Macaroni"", or ""corkscrews"". They come in several varieties, two of which are two and three vaned.<br> The two vaned variety is a helical ribbon (top picture). The three vaned variety has a Y shaped cross section giving the pasta a more rigid ""backbone"" (bottom picture). Rotini Rotini is a type of helix- or corkscrew-shaped pasta. The name comes from a 17th-century Italian word meaning ""small wheels"". Rotini is related to fusilli,"
"Cavatelli Cavatelli are small pasta shells from eggless semolina dough that look like miniature hot dog buns. ""Cavatelli"" in a literal sense, means ""little hollows"". Ricotta cavatelli adds ricotta cheese to the dough mix. It is commonly cooked with garlic and broccoli or broccoli rabe. Many varieties and local names of Cavatelli exist, including ""orecchie di prete"" (priest's ears). In Apulia a number of varieties of Cavatelli have specific names including ""pizzicarieddi"". A particular variety of Cavatelli is typical of the area of Teggiano in Campania, where they are referred to as Parmatieddi (or ""Palmatielli""). Parmatieddi are larger than Cavatelli"
"Cicchetti Cicchetti (also sometimes spelled ""cichetti"" or called ""cicheti"" in Venetian language) are small snacks or side dishes, typically served in traditional ""bàcari"" (cicchetti bars or osterie) in Venice, Italy. Common cicchetti include tiny sandwiches, plates of olives or other vegetables, halved hard boiled eggs, small servings of a combination of one or more of seafood, meat and vegetable ingredients laid on top of a slice of bread or polenta, and very small servings of typical full-course plates. Like Spanish tapas, one can also make a meal of cicchetti by ordering multiple plates. Normally not a part of home cooking,"
"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"
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"
"Bocconcini Bocconcini (; singular Bocconcino, ) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Naples and were once made only from milk of water buffalo. Nowadays they are usually made from a combination of water buffalo and cow's milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means ""small mouthfuls"". It is made in the ""pasta filata"" manner by dipping curds into hot whey, and kneading, pulling and stretching."
"Arancini Arancini (, Italian and Sicilian plural; in the singular, , or """") are stuffed rice balls which are coated with bread crumbs and then deep fried. The most common filling are: ""al ragù"" or ""al sugo"", filled with ragù (meat or mince, low temperature and long time cooked with tomato sauce and spices), mozzarella and/or caciocavallo cheese, and often peas and ""al burro"" or ""'a bburro"" filled with ham and mozzarella or besciamella. A number of regional variants exist which differ in fillings and shape. The name, which is translated as ""little orange"", derives from their shape and colour"
"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"
"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"
"Spätzle Spätzle (Swabian diminutive plural of ""Spatz"", thus literally ""little sparrows""), or Knöpfle (diminutive plural of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke or Galuska, are a kind of soft egg noodle found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Alsace, Moselle and South Tyrol. The linguistic origin of ""Spätzle"" is debated. Before the invention and use of mechanical devices to make these noodles, they were shaped by hand or with a spoon and the results resembled ""Spatzen"" (plural of ""Spatz"", meaning sparrows, sparrow is ""Spatz"" or ""Sperling"" in German; ""Spätzle"" is the"
"and tomato dishes, linguine are often served with seafood or pesto. Linguine is typically available in both white flour and whole-wheat versions. 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"
"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"
"restaurateur in the northern town of Bergamo, who claimed he had grown tired of stirring eggs into broth to satisfy customers from Rome. Notes References Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his"
"for black. A tomato variety may also be available. Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy. Farfalle Farfalle () are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ""farfalle"" (butterflies). In the Italian city of Modena, farfalle are known as ""strichetti"". A larger variation of farfalle is known as ""farfalloni"", while the miniature version is called ""farfalline"". Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Note"
"Supplì Supplì (; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Originally, they were filled with chicken giblets, mincemeat or (a kind of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried). They are closely related to Sicilian ""arancini"" and croquettes. ""Supplì"" can be also prepared without tomato sauce ( ""white-style ""supplì""""). They are usually eaten with the fingers: when one is broken in two pieces, mozzarella"
"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"
"Acini di pepe Acini di pepe are a form of pasta. The name is Italian for ""seeds of pepper"". Acini is the plural of acino whose root is the Latin word ""acinus"" In both Latin and Italian, the word means ""grape"" or ""grape-stones"". The ""stones of a grape"" are , of course, the seeds of the grape. ""Acini di pepe"" then translates into ""seeds of a pepper"" They were and are known as a symbol of fertility, which is why they are used in Italian wedding soup. They are also sometimes referred to as ""pastina"" (Italian for ""tiny dough""); however,"
"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"
"Manicotti Manicotti (the plural form of the Italian word ""manicotto""), meaning ""muff"", or, literally, ""little sleeve"" or ""little shirtsleeve"", is an Italian American kind of pasta. It also means ""cooked hands"" (""mani"" = hands, ""cotti"" = cooked), referring to hands being burnt when making the crepes traditionally used to create this dish. They are very large pasta tubes, usually ridged, that are intended to be stuffed and baked. The filling is generally ricotta cheese mixed with cooked chopped spinach, and possibly ground meat such as veal. They are subsequently topped with béchamel sauce, usually made with Pecorino Romano cheese, Parmigiano-Reggiano"
"Spaghetti with meatballs Spaghetti with meatballs (or spaghetti and meatballs) is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs. It is widely believed that spaghetti with meatballs was an innovation of early 20th-century Italian immigrants in New York City. The National Pasta Association (originally named the National Macaroni Manufacturers Association) is said to be the first organization to publish a recipe for it, in the 1920s. Italian writers and chefs often mock the dish as pseudo-Italian or non-Italian because, in Italy, meatballs are smaller and only served with egg-based baked pasta. However, various kinds of pasta with meat"
"and cream is a feature of Northern Italian cuisines. In America cheese is sometimes added to this dish, although Italians believe it overpowers the simple flavors of the clams and of good quality olive oil. Spaghetti alle vongole Spaghetti alle vongole (), Italian for spaghetti with clams, is a dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine). Palourde, or carpet-shell clams, ""vongola verace"", are used; or the small, Mediterranean Wedge Shell (""Donax trunculus""), also known as the Tellina or ""bean clam"". Both types are also called ""arselle"" in Liguria and"
"Cannelloni Cannelloni (; Italian for ""large reeds"") are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically covered with tomato sauce and Béchamel to cover the top. Cannelloni are also a typical dish of the Catalan cuisine, where they are called ""canelons"" and traditionally consumed on Boxing day. Early references to ""macheroni ripieni"" (stuffed pasta) can be traced back to 1770; but the word cannelloni seems to have appeared at the turn of the 20 century."
"Farfalle Farfalle () are a type of pasta/noodle commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word ""farfalle"" (butterflies). In the Italian city of Modena, farfalle are known as ""strichetti"". A larger variation of farfalle is known as ""farfalloni"", while the miniature version is called ""farfalline"". Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Northern Italy. Note that farfalle are not related to the similar-sounding ""farfel"", an egg-barley pasta used in Jewish cuisine. ""Farfalle"" come in several sizes, but they all have a distinctive ""bow tie"" shape."
"Spaghetti alla puttanesca Spaghetti alla puttanesca (; literally ""spaghetti in the style of a whore"" in Italian) is an Italian pasta dish invented in Naples in the mid-20th century. Its ingredients typically include tomatoes, olive oil, anchovies, olives, capers and garlic. Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s ""Ferito a Morte"" (""Mortal Wound""), a 1961 Italian novel which mentions """"spaghetti alla puttanesca come li fanno a Siracusa"" (spaghetti alla puttanesca as they make it in Syracuse)"". The"
"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"
"Casunziei The square shell, typically about 3.5 by 3.5 cm, consists of two sheets of pasta pressed together at the borders, like those of ravioli. The pre-cooked and finely ground filling varies from area to area and typically includes vegetables and ricotta cheese. The original recipes are the ""red"" variety (""casunziei rossi"") with beet, potato, and red Veronese turnips; and the ""green"" one (""casunziei verdi"") with spinach, the wild-growing ""erba cipollina"" in the filling. Other varieties have fillings of pumpkin or radishes. The filling may included other ingredients such as ham, mushrooms, other kinds of cheese, poppy seeds, etc. In"