Which type of pasta has a name meaning 'little tongues'?
"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"
"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"
"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"
"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"
"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"
"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."
"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"
"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"
"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,"
"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"
"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"
"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"
"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"
"""Pan flauta"" (trumpet bread) is an elongated bread that is a variant of baguette. ""Pan tortuga"" it is a small round shaped bread with soft crust, thus itś name ""tortuga"" (Spanish for turtle). Felipe Porteño ""Porteño"" is called after the eponym of the inhabitants of Buenos Aires and is similar to Felipe but with a smaller crumb . ""Marsellés"" are called after the city of Marseille and resembles a pair of twin Vienna bread with harder crust and covered with maize flour. ""Pan de sándwich"" is a soft crumb mold bread specially made for making sandwiches. There is a wide"
"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"
"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"
"""little boys' penis""). In Bavarian cuisine they are known as ""Fingernudeln"" (finger noodles), ""Dradewixpfeiferl"", Kartoffel- or ""Erdepfebaunkerl"" (potato ""Baunkerl"") or ""Schupfnudeln"", and in Upper Palatinate they are called ""Schopperla"" or ""Schoppala"". In the Odenwald their name is ""Krautnudeln"" (cabbage noodles) and in the Palatinate they are called ""Buwespitzle"". The ""Bauchstecherla"" in Franconia are a bit thinner and more pointed. A special variety of these noodles is called ""Mohnnudeln"" (poppy seed noodles) and can be found throughout Bavaria and Austria. The name ""Schupf""- or ""Fingernudel"" refers to the form and shape of the noodle and not to the ingredients. There is"
"Alphabet pasta Alphabet pasta, also referred to as Alfabeto, is a pasta that has been mechanically cut or pressed into the letters of the alphabet. It is often served in an alphabet soup, sold in a can of condensed broth. Another variation, Alphaghetti, consists of letter-shaped pasta in a marinara or spaghetti sauce. It is not clear who invented the alphabet soup, but Knorr sold it in Europe as early as the 1910s. It is reported that as early as 1867, Raleigh's Tri-Weekly Standard made reference to the fact that letters of the alphabet were now replacing other shapes of"
"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"
"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"
"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"
"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"
"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."
"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 tube, and unlike penne, rigatoni's ends are cut square (perpendicular) to the tube walls instead of diagonally. The word ""rigatoni"" comes from the Italian word ""rigato"" (""rigatone"" being the augmentative and ""rigatoni"" the plural form), which means ""ridged"" or ""lined"", and is associated with the cuisine of southern and central Italy. Rigatoncini are a"
"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"
"Orecchiette Orecchiette (; singular ; ) are a pasta that is popular in Southern Italy. They are typically served with a meat such as pork, capers and a crisp white wine. They are a variety of pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear. In the vernacular of Taranto they called , or . A slightly flatter version is called ""cencioni"", while in the vernacular of Bari (""dragged"") are more similar to ""cavatelli"", without the typical round and concave shape. The traditional dish from Apulia is ""orecchiette alle"
"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"
"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"
"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"
"are sauced or used in pasta salads. Ziti Ziti is an extruded pasta. It is smaller than rigatoni, but larger than mezzani. Ziti may have smooth sides, but the addition of the word (meaning ""ridged"") denotes lines or ridges on the pasta's outer surface. Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with"
"had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked """"al dente"""", while soft pasta is not tolerated. The most popular variety of pasta, besides the classic spaghetti and linguine, are the ""paccheri"" and the ""ziti"", long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with ""pasta mista"" (""pasta ammescata"" in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds"
"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"
"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"