Ingrédients Alimentaires - Pâtes et Nouilles

a type of small, soft pasta made from potatoes, flour, and sometimes eggs

gnocchi

small, ring-shaped pasta dumplings that originated in the Italian region of Emilia-Romagna

tortellini

a type of Italian pasta, similar to tortellini, made from pasta dough that is rolled out and filled with a savory filling

tortelli, type de pâte italienne

a type of Italian pasta, typically larger than tortellini, made from pasta dough that is rolled out and filled with a savory filling

tortelloni

small square-shaped pasta stuffed with cheese, ground meat, fish, etc. and usually served with a sauce, originated in Italy

raviolis

a type of Italian pasta, typically from the Liguria region, made from pasta dough that is rolled out and filled with a mixture of cheese and greens

pansotti

a very thin, delicate pasta that is often used in Italian cuisine and typically has a similar thickness and texture to capellini

barbine, pâtes barbine

a type of pasta that originated in Italy and is similar to linguine or fettuccine

bavette, pâtes bavette

a thick, long, rough-textured pasta from Veneto, Italy, commonly used with hearty sauces

bigoli, pâtes bigoli

a hollow, tube-shaped pasta similar to spaghetti, known for its chewy texture and used in Italian cuisine

bucatini

a twisted, helix-shaped pasta from Sicily, Italy, known for its ability to hold sauces well

busiate, pâtes busiate

a thin, delicate pasta from Italy, commonly used with light sauces or in soups, salads, and seafood dishes

capellini

a type of pasta that is made in very thin strands which have a smaller diameter than vermicelli

cheveux d'ange

a type of pasta in very long thin pieces that is cooked in boiling water

spaghettis, spaghetti

pasta in form of long narrow strings

fettuccine

pasta in form of thin long flat pieces

linguine

wide and flat pasta sheets made from durum wheat flour

lasagne

a ribbon-shaped pasta from Italy with wavy edges, used with hearty sauces and baked dishes

mafalde

pasta that is formed like long flat pieces, traditionally 6mm wide

tagliatelles

pasta made in very thin strings, usually used in making soups

vermicelle

pasta in form of bowties or butterfly wings

farfalle

‌pasta with a twisted shape

fusilli, pâtes torsadées

pasta formed like short hollow tubes

macaronis

a tube-shaped pasta with diagonal ends

penne

a variety of pasta formed in short tubes

rigatoni

pasta in the form of rice grains

orzo, rosini

a type of pasta that is large and cylindrical in shape

cannellonis

wide, flat Italian pasta noodles, typically made from eggs and flour, often used in rich and hearty pasta dishes

pappardelle

Russian dumplings filled with minced meat, spices, and onions, boiled or steamed, and often served with sour cream or butter

pelmene, dumplings russes

a type of pasta shaped like small, folded ribbons or bows

pâtes papillon, pâtes en nœud de papillon

a type of thin, long food made with flour and egg, eaten in a soup or with sauce

nouilles

small ring-shaped pasta used in soups, stews, salads, and baked dishes

anneaux, pâtes en forme d'anneau

shell-shaped pasta used in Italian cuisine, versatile for various dishes

pâtes en forme de coquillage, conchiglie

twisted pasta resembling double helix, used in Italian cuisine for various dishes

gemelli

tiny Italian pasta used in soups and broths

pastina

a type of Italian pasta that resembles small, folded hats filled with savory ingredients

cappelletti

a type of pasta made with flour, eggs, and water, resulting in a rich and tender texture

nouilles aux œufs, pâtes aux œufs

Japanese noodle dish with wheat noodles, flavorful broth, and various toppings

ramen, nouilles japonaises

transparent, thin, and slippery Asian noodles made from starch, often used in stir-fries, soups, salads, and spring rolls

nouilles de cellophane, vermicelles de cellophane