"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"
"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"
"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"
"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"
"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"
"wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length. It is eaten with a variety of foods, particularly: Pici Pici (; ) is thick, hand-rolled pasta, like fat spaghetti. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci (). The dough is typically made from flour and water"
"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"
"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"
"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,"
"""Bihun"", or ""Bee Hoon"". Rice vermicelli Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ""Guilin mǐfěn"" (桂林米粉), comes from the southern Chinese city of Guilin, where"
"Rice vermicelli Rice vermicelli are a thin form of rice noodles. They are sometimes referred to as rice noodles, rice sticks, or bee hoon, but they should not be confused with cellophane noodles which are a different Asian type of vermicelli made from mung bean starch or rice starch rather than rice grains itself. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir-fry, or salad. One particularly well-known, slightly thicker variety, called ""Guilin mǐfěn"" (桂林米粉), comes from the southern Chinese city of Guilin, where it is a breakfast"
"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, producing noodles. The excess parts of the dough, generally the edges, are left with irregular shape and thickness, therefore ""poorly cut"" or in Italian, ""maltagliati"". Maltagliati are therefore cut from such scrap pieces of pasta, and differ in shape, size and thickness. As probable food for the poor, recipes for maltagliati generally call for simple, inexpensive ingredients. The most classic use of maltagliati is in bean soup."
"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"
"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"
"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"
"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"
"composed entirely of ""Pasta e Fagioli"" (pasta and beans). Alphabet pasta spells out the lyrics for her hit ""These Boots Are Made For Walking"". Another example of pasta art was featured in an episode of the television sitcom ""Seinfeld"". Cosmo Kramer produced a small sculpture made of fusilli called ""Fusili Jerry"". Macaroni art Macaroni art, sometimes referred to as macaroni crafts or pasta art, is artwork that is made of dry macaroni or other pasta. The works commonly consist of individual pieces of macaroni glued to a surface to produce a mosaic. However, works may take the form of sculptures."
"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"
"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"
"serve this pasta which had later earned the name ""Strozzapreti."" The dough (see some regional variations below) is rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 10 cm pieces by pinching. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape. The dough traditionally used for strozzapreti in Romagna is made with wheat flour, water, salt, and (optionally) eggs. In Emilia the dough is made from flour, water, Parmesan cheese, and egg whites, all beaten together. Pici"
"(“pressed” or “stamped” corzetti) are found. These are small, thin rounds of pasta that are given an embossed decoration using a special wooden hand-tool. The embossing helps the pasta to hold its sauce better. A pasta with a similar name can also be found in neighbouring Piedmont, but its shape is more akin to that of orecchiette. Corzetti are still produced in small batches near Genoa. In the past they were made by local peasants and used by aristocratic families as a display of wealth and status. Sheets of pasta are stamped and cut into circles approximately in diameter from"
"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"
"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"
"sheets of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni. Kitchen pasta machines, also called pasta makers, are popular with cooks who make large amounts of fresh pasta. The cook feeds sheets of pasta dough into the machine by hand, and by turning a hand crank, rolls the pasta to thin it incrementally. On the final pass through the pasta machine, the pasta may be directed through a machine 'comb' to shape the pasta noodles as they emerge. Semolina flour consists of a protein matrix with entrapped starch granules. Upon the addition of"
"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 boiled, drained, and eaten with melted pork fat, vegetable oil, and often sour cream. In Poland, they are commonly mixed with cabbage or soured cabbage and small bits of sausage, meat and/or mushrooms. Lazanki arrived in the Polish-Lithuanian Commonwealth in the mid-16th century when Bona Sforza, Italian wife of King Sigismund I the Old, brought high Italian cuisine to the country. Accordingly, the name ""łazanki""/""лазанкі"""
"Gnocchi Gnocchi ( , , ; , singular ""gnocco"") are various thick, small, and soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, cornmeal, or similar ingredients, and possibly including flavourings of herbs, vegetables, cocoa, or prunes. The dough for gnocchi is most often rolled out before it is cut into small pieces about the size of a wine cork. The little dumplings are then pressed with a fork or a cheese grater to make ridges that can hold sauce. Alternatively, they are simply cut into little lumps. Gnocchi are usually eaten as"
"with an allowance for up to 3% of soft-wheat flour as part of the durum flour. Dried pastas made under this category must be labeled according to the subcategory. Special pastas (""paste speciali"") – As Pasta above, with additional ingredients other than flour and water or eggs. Special pastas must be labeled as durum wheat semolina pasta on the packaging completed by mentioning the added ingredients used (e.g., spinach). The 3% soft flour limitation still applies. Egg pasta (""pasta all'uovo"") – May only be manufactured using durum wheat semolina with at least 4 hens’ eggs (chicken) weighing at least 200"
"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"
"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"
"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"
"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,"
"Orzo Orzo (, Italian for 'barley', from Latin ""hordeum""), also risoni (, 'big rice'), is a form of short-cut pasta, shaped like a large grain of rice. Orzo can be served alone; as a soup accompaniment; as part of a salad, a pilaf, or giouvetsi; or baked in a casserole. Orzo can be colored by saffron, chilies, and black beans to yield yellow, orange, or black pasta respectively. The color of the orzo stands out if it is mixed with other orzo colors or white rice, as in, for example, a white rice pilaf with orange orzo. Orzo is essentially"