"such as Central Argentina, and the eight southernmost Brazilian states (where macaroni are called ""macarrão"", and more general pasta is under the umbrella term ""massa"", literally ""dough"", together with some Japanese noodles, such as ""bifum"" rice vermicelli and yakisoba, which also entered general taste). The local names for the pasta are many times varieties of the Italian names, such as ñoquis/nhoque for gnocchi, ravioles/ravióli for ravioli, or tallarines/talharim for tagliatelle, although some of the most popular pasta in Brazil, such as the ""parafuso"" (""screw"", ""bolt""), a specialty of the country's pasta salads, are also way different both in name and"
"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"
"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"
"of potatoes also. Today trofie is a staple of modern Ligurian cuisine and it also comes in a small version called ""trofiette"" in Italy. The origin of this pasta name is not certain. It is believed to come from the Ligurian verb ""strufuggiâ"" (""to rub"") as a reference to its method of preparation, which consists in ""rubbing"" or rolling a small piece of dough on the pastry board. Similarly, the root of Ligurian ""strofia"" might be Ancient Greek στρωφαω (""to twist, to spin""), referring to the same motion required to produce trofie. Trofie is shaped by rolling a small piece"
"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"
"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"
"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"
"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"
"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,"
"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 other ""comuni"" in the area. This pasta shape was not so common in Genoa until the mid-20th century, though the term ""trofie"" was already in use here and referred to gnocchi as a whole: Genoese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition"
"and pizzaiola a pizza style tomato sauce. Scaloppine Scaloppine (plural and diminutive of ""scaloppa""—a small scallop, i.e., a thinly sliced cut of meat) (in English usage scaloppini; sometimes scallopini) is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of redux sauces. The sauce accompanying ""Scaloppine"" can come in a multitude of varieties according to regional gastronomic traditions. Popular variations include tomato-wine redux; ""scaloppine al limone"" or piccata, which denotes a caper and lemon"
"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"
"and it gained him recognition for it in 1978, when he won the ""Entremetier"" prize in an international culinary contest. ""Scialatiello"" (singular for ""scialatielli"") may come from Neapolitan ""scigliatiello"" or ""sciliatiello"", a derivative of the verb ""sciglià"" (""to ruffle""), and it roughly translates to ""ruffled"": just like ruffled hair, scialatelli indeed look like ""ruffled"" strips of pasta when set in a dish, as each strip has a slightly irregular shape after being hand-made and plainly cut by a kitchen knife. Another theory about this pasta name is that it comes from Neapolitan ""scialà"" (""to enjoy"") and ""tiella"" (""pan""), though it"
"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, but has a tighter helix, i.e. with a smaller pitch. It should not be confused with rotelle (""wagon wheel"" pasta). Rotini originated from Southern Italy and the tight twists help them retain a wide variety of sauces better. They are often used in pasta salads with pesto, Carbonara or tomato-based sauces. Rotini is most often made from refined (white) wheat flour, although varieties made from whole wheat flour, brown rice, or other grains are"
"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"
"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"
"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"
"cheese, tomato sauce or some combination of these. Similar to the Italian cannelloni, manicotti can be extruded in tube form, or rolled from sheets of dough. The traditional version of the manicotti recipe uses a crêpe instead of pasta tubes to contain the filling, which is similarly covered in sauce and baked. 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"
"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"
"example, it is common for pasta to be eaten together with white bread (""French bread""), which is unusual in Italy. This can be explained by the low cost of bread and the fact that Argentine pastas tend to come together with a large amount of ""tuco"" sauce (Italian ""sugo""), and accompanied by ""estofado"" (stew). Less commonly, pastas are eaten with a dressing of ""pesto"", a green sauce based on basil, or ""salsa blanca"" (Béchamel sauce). ""Sorrentinos"" are also a local dish with a misleading name (they do not come from Sorrento, but were invented in Mar del Plata). They look"
"ruled over the region. Ciceri e Tria has also been stated to have originated in the Salento region of Italy (which is within the region of Apulia), where it is a common dish. ""Ciceri"" means ""chickpeas"" in Latin. ""Tria"", meaning ""pasta"" or ""noodle,"" derives from an Arabic word for pasta, """" (from the root طرو ""ṭ-r-w"" or طري ""ṭ-r-y"" 'to be fresh, moist, tender'). It means ""pasta"" in the Genoese dialect. ""Tria"" can also refer to ""tagliatelle"", a traditional pasta, the term being from the dialect of Apulia. ""Tria"" can also refer to a type of pasta in Sicily. ""Tria"""
"more varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names. Examples include spaghetti (thin rods), rigatoni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Dumplings, like gnocchi (made with potatoes or pumpkin) and noodles like spätzle, are sometimes considered pasta. They are both traditional in parts of Italy. Pasta is categorized in two basic styles: dried and fresh. Dried pasta"
"Pasta Pasta () is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. Also commonly used to refer to the variety of dishes made with it, ""pasta"" is typically made from an unleavened dough of a durum wheat flour mixed with water or eggs, and formed into sheets or various shapes, then cooked by boiling or baking. Some pastas can be made using rice flour in place of wheat flour to yield a different taste and texture, or for those who wish to avoid products containing gluten. Pastas may be divided into two"
"""placenta"" (""a flat cake""), itself a word of Greek origin. In Romanian, the term refers to the runny mixture used for the recipe and how it behaves in the pan; in common parlance, the name of the dish has been shortened only to ""clătită"", turning what was once an adjective (""rinsed"", ""runny"") into a noun. The Romanian meaning is similar with one of the Ancient Greek name of the dish, ""tagenites"", derived from the Greek word for the frying pan. The name of the dish has followed a track of borrowing across several languages of central and south-eastern Europe. Austrian-German"
"Pasta e fagioli Pasta e fagioli (), meaning ""pasta and beans"", is a traditional Italian dish. Like many other Italian favorites, including pizza and polenta, the dish started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule. Recipes for ""pasta e fagioli"" vary, the only true requirement being that beans and pasta are included. While dish varies from region to region it is most commonly made using cannellini beans, Great Northern beans or borlotti beans and a small variety of pasta"
"ceci"" (pasta with chickpeas), ""pasta e lenticchie"" (pasta with lentils), ""pasta e piselli"" (pasta with peas). Nowadays ""cicerchie"" (""Lathyrus sativus"") have become very rare. Similarly to legumes, other vegetables are associated with pasta, like ""pasta e patate"" (pasta with potatoes), ""pasta e cavolfiore"" (pasta with cauliflower), ""pasta e zucca"" (pasta with pumpkin). The most traditional cooking method consists in cooking the condiments first, for instance, pan fry garlic with oil, then add steamed beans, or fry onion and celery, then add potatoes cut into little dices; then, after frying, water is added, brought to boiling temperature, salted, and pasta is"
"Agnolotti Agnolotti (; ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ""Agnolotti"" is the plural form of the Italian word ""agnolotto"". According to a legend, the origin of the name may come from a cook called Angiolino, or ""Angelot"", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ""di magro"" or ""di grasso"" depending on their filling of vegetables or meat. Although their primitive shape was semi-circular, traditionally agnolotti are"
"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."
"smaller version, close to the size of penne. Their name takes on the diminutive suffix ""-ino"" (pluralized ""-ini"") denoting their relative size. Rigatoni is a particular favorite pasta shape in the south of Italy, especially in Sicily. Its namesake ridges make better adhesive surfaces for sauces and grated cheese than smooth-sided pasta like ziti. Rigatoni Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved, though nowhere near as curved as elbow macaroni. Rigatoni characteristically have ridges down their length, sometimes spiraling around the"
"is reminiscent of the Italian ""lasagne"", the name for a type of pasta in the shape of large, flat rectangles. Lazanki resembling mini versions of lasagne, their Polish and Belarusian names are correspondingly diminutive in form. Unlike most Italian dishes in these parts of Europe, lazanki have survived into the 21st century, although the long and cultural history of the dish has been largely forgotten. Lazanki Lazanki (, , singular ""łazanka"", ) is a Belarusian, Lithuanian and Polish type of pasta. It consists of stuff wheat, rye or buckwheat dough, rolled thin and cut into triangles or rectangles. These are"
"and savoury dishes. It comes from the verb ""inzuppare"" which means ""to dunk"". As the sponge cake or Ladyfingers are dipped in liqueur the dish is called Zuppa. Similarly, thick fish, bean with vegetable stews, and fish or shellfish stews are properly described as ""zuppa di verdure"" or ""zuppa di pesce"". These savory dishes are served with toasted bread. There are other theories as to the origin of the name. ""The name translates literally in Italian as ""English soup"" and may in fact connote its similarity to English trifle. Others believe it is a dialectical corruption of the verb ""inzuppare,"""
"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"
"Egg barley Egg barley or egg drops, called tarhonya in Hungarian or tarhoňa in Slovak, is an egg-based pasta, often found in Hungary and Eastern Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from ""tarhana"" or of Persian origin, similar to the Persian ""tarkhane"". The ""barley"" moniker is derived from its superficial resemblance to cooked pearl barley. Because of the relatively large size of the flakes, it is sometimes considered a type of small dumpling. ""Tarhonya"" already appears in 16th-century handwritten Hungarian cookbooks. It is a simple product made"