Харчові Інгредієнти - Макарони та локшина

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

няки

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

тортельїні

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

тортеллі, італійська паста

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

тортелоні

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

равіоли, паста з начинкою

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

пансотті

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

барбіні, паста барбіні

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

баветте, макарони баветте

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

біголі, паста біголі

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

букатіні

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

бузіата, макарони бузіата

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

капелліні

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

яєчні волосся, паста яєчні волосся

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

спагеті

pasta in form of long narrow strings

фетучіні

pasta in form of thin long flat pieces

лінгвіні

wide and flat pasta sheets made from durum wheat flour

лазанья

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

мафальде

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

тальятелле, плоска паста

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

вермишель, лапша

pasta in form of bowties or butterfly wings

фарфале

‌pasta with a twisted shape

фузіллі, паста зі спіральною формою

pasta formed like short hollow tubes

макарони

a tube-shaped pasta with diagonal ends

пенне

a variety of pasta formed in short tubes

ріґатоні

pasta in the form of rice grains

орзо, паста у формі рисових зерен

a type of pasta that is large and cylindrical in shape

канелоні

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

папардель, папарделле

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

пельмені

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

паста-метелик, паста у вигляді метелика

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

локшина

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

анеллі, паста у формі кілець

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

макарони у формі раковини, конхільє

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

гемеллі

tiny Italian pasta used in soups and broths

пастина

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

каппелетті

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

яєчна локшина, локшина з яєць

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

рамен, японська локшина

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

кліткові локшини, прозорі локшини