Ingredienti Alimentari - Pasta e Tagliatelle

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

gnocco

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, pasta ripiena

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

ravioli

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, pasta barbine

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

bavette, pasta bavette

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

bigoli, pasta 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, pasta 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

capelli d'angelo

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

spaghetti

pasta in form of long narrow strings

fettuccina

pasta in form of thin long flat pieces

linguine

wide and flat pasta sheets made from durum wheat flour

lasagna

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

mafaldini

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

tagliatelle

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

vermicelli

pasta in form of bowties or butterfly wings

farfalle

‌pasta with a twisted shape

fusilli, pasta a spirale

pasta formed like short hollow tubes

maccherone

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

a type of pasta that is large and cylindrical in shape

cannelloni

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

pelmeni, dumpling russi

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

pasta farfalle, pasta a forma di farfalla

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

spaghetto

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

anelli, pasta ad anello

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

conchiglie, pasta a forma di conchiglia

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

tagliatelle all'uovo, pasta all'uovo

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

ramen, noodle giapponese

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

noodles di cellophane, vermicelli di cellophane