Voedingsingrediënten - Pasta en noedels
Hier leer je de namen van verschillende soorten pasta en noedels in het Engels, zoals "spaghetti", "penne" en "cellofaannoedel".
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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
a type of Italian pasta, typically larger than tortellini, made from pasta dough that is rolled out and filled with a savory filling

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

ravioli, kleine vierkante gevulde pasta
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, een soort Italiaanse pasta
a very thin, delicate pasta that is often used in Italian cuisine and typically has a similar thickness and texture to capellini

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

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

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

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

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

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

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

spaghetti
pasta in form of long narrow strings

fettuccine
pasta in form of thin long flat pieces

linguine, linguine pasta
wide and flat pasta sheets made from durum wheat flour

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

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

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

vermicelli, dunne noedels
pasta in form of bowties or butterfly wings

farfalle, vlinders
pasta with a twisted shape

fusilli, fusilli pasta
pasta formed like short hollow tubes

macaroni, korte holle pasta
a tube-shaped pasta with diagonal ends

penne, penne pasta
a variety of pasta formed in short tubes

rigatoni, rigatoni pasta
pasta in the form of rice grains

orzo, pasta in de vorm van rijstkorrels
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, brede
Russian dumplings filled with minced meat, spices, and onions, boiled or steamed, and often served with sour cream or butter

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

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

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

anelli, kleine ringvormige pasta gebruikt in soepen
shell-shaped pasta used in Italian cuisine, versatile for various dishes

conchiglie, schelpvormige pasta gebruikt in de Italiaanse keuken
twisted pasta resembling double helix, used in Italian cuisine for various dishes

gemelli pasta, gemelli
tiny Italian pasta used in soups and broths

pastina, kleine Italiaanse pasta gebruikt in soepen en bouillons
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

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

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

cellofaannoodle, sojavermicelli
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