Ingredienti Alimentari - Pasta e Tagliatelle

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

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

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

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

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

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

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

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

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

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

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

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

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

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

pasta in form of long narrow strings

pasta in form of thin long flat pieces

wide and flat pasta sheets made from durum wheat flour

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

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

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

pasta in form of bowties or butterfly wings

‌pasta with a twisted shape

pasta formed like short hollow tubes

a tube-shaped pasta with diagonal ends

a variety of pasta formed in short tubes

pasta in the form of rice grains

a type of pasta that is large and cylindrical in shape

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

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

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

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

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

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

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

tiny Italian pasta used in soups and broths

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

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

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

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