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a type of small, soft pasta made from potatoes, flour, and sometimes eggs
ニョッキ
small, ring-shaped pasta dumplings that originated in the Italian region of Emilia-Romagna
トルテッリーニ
a type of Italian pasta, similar to tortellini, made from pasta dough that is rolled out and filled with a savory filling
トルテッリ
a type of Italian pasta, typically larger than tortellini, made from pasta dough that is rolled out and filled with a savory filling
トルテローニ, トルテリーニよりも通常大きい、パスタ生地を伸ばして風味豊かな具を詰めたイタリアのパスタの一種
small square-shaped pasta stuffed with cheese, ground meat, fish, etc. and usually served with a sauce, originated in Italy
ラビオリ, チーズ、ひき肉、魚などを詰めた小さな四角いパスタ
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
パンソッティ, リグーリア地方の典型的なイタリアンパスタの一種で、パスタ生地を伸ばし、チーズと青菜の混合物を詰めたもの
a very thin, delicate pasta that is often used in Italian cuisine and typically has a similar thickness and texture to capellini
バルビーネ
a type of pasta that originated in Italy and is similar to linguine or fettuccine
バベッテ
a thick, long, rough-textured pasta from Veneto, Italy, commonly used with hearty sauces
ビゴリ, ビゴリパスタ
a hollow, tube-shaped pasta similar to spaghetti, known for its chewy texture and used in Italian cuisine
ブカティーニ, ブカティーニパスタ
a twisted, helix-shaped pasta from Sicily, Italy, known for its ability to hold sauces well
ブジアーテ, ブジアーテパスタ
a thin, delicate pasta from Italy, commonly used with light sauces or in soups, salads, and seafood dishes
カペッリーニ, 細いパスタのカペッリーニ
a type of pasta that is made in very thin strands which have a smaller diameter than vermicelli
天使の髪, 天使の髪パスタ
a type of pasta in very long thin pieces that is cooked in boiling water
スパゲッティ
pasta in form of long narrow strings
フェットチーネ
pasta in form of thin long flat pieces
リングイネ, パスタリングイネ
wide and flat pasta sheets made from durum wheat flour
ラザニアシート, ラザニア用パスタ
a ribbon-shaped pasta from Italy with wavy edges, used with hearty sauces and baked dishes
マファルデ, マファルデパスタ
pasta that is formed like long flat pieces, traditionally 6mm wide
タリアテッレ
pasta made in very thin strings, usually used in making soups
ヴェルミチェリ, 素麺
pasta in form of bowties or butterfly wings
ファルファッレ, 蝶々
pasta with a twisted shape
フジッリ, フジッリパスタ
pasta formed like short hollow tubes
マカロニ, 短い管状のパスタ
a tube-shaped pasta with diagonal ends
ペンネ, ペンネパスタ
a variety of pasta formed in short tubes
リガトーニ, リガトーニパスタ
pasta in the form of rice grains
オルゾ, 米粒の形をしたパスタ
a type of pasta that is large and cylindrical in shape
カネローニ
wide, flat Italian pasta noodles, typically made from eggs and flour, often used in rich and hearty pasta dishes
パッパルデッレ, 幅広で平たいイタリアンパスタ
Russian dumplings filled with minced meat, spices, and onions, boiled or steamed, and often served with sour cream or butter
ペリメニ, ロシア風ダンプリング
a type of pasta shaped like small, folded ribbons or bows
ファルファッレパスタ, ボウタイパスタ
a type of thin, long food made with flour and egg, eaten in a soup or with sauce
ヌードル, 麺
small ring-shaped pasta used in soups, stews, salads, and baked dishes
アネッリ, スープ、シチュー、サラダ、焼き料理に使われる小さなリング状のパスタ
shell-shaped pasta used in Italian cuisine, versatile for various dishes
コンキリエ, イタリア料理で使われる貝の形をしたパスタ、さまざまな料理に使える万能食材
twisted pasta resembling double helix, used in Italian cuisine for various dishes
ジェメリパスタ, ジェメリ
tiny Italian pasta used in soups and broths
パスティーナ, スープやブロスに使われる小さなイタリアのパスタ
a type of Italian pasta that resembles small, folded hats filled with savory ingredients
カッペレッティ
a type of pasta made with flour, eggs, and water, resulting in a rich and tender texture
卵麺
Japanese noodle dish with wheat noodles, flavorful broth, and various toppings
ラーメン, 日本風麺
transparent, thin, and slippery Asian noodles made from starch, often used in stir-fries, soups, salads, and spring rolls
春雨, 豆乳麺
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