Харчові Інгредієнти - Макарони та локшина
Тут ви дізнаєтеся назви різних видів пасти та локшини англійською мовою, наприклад «спагетті», «пенне» та «целофанова локшина».
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Картки
Правопис
Вікторина
a type of small, soft pasta made from potatoes, flour, and sometimes eggs
ньоккі
small, ring-shaped pasta dumplings that originated in the Italian region of Emilia-Romagna
тортелліні
a type of Italian pasta, similar to tortellini, made from pasta dough that is rolled out and filled with a savory filling
тортеллі
a type of Italian pasta, typically larger than tortellini, made from pasta dough that is rolled out and filled with a savory filling
тортеллоні
small square-shaped pasta stuffed with cheese, ground meat, fish, etc. and usually served with a sauce, originated in Italy
равиолі
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
барбін
a type of pasta that originated in Italy and is similar to linguine or fettuccine
баветта
a thick, long, rough-textured pasta from Veneto, Italy, commonly used with hearty sauces
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
зайнятий
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
вермішель
a type of pasta in very long thin pieces that is cooked in boiling water
ізоляційна трубка
a ribbon-shaped pasta from Italy with wavy edges, used with hearty sauces and baked dishes
mafalde
pasta that is formed like long flat pieces, traditionally 6mm wide
тальятелле
pasta made in very thin strings, usually used in making soups
вермішель
wide, flat Italian pasta noodles, typically made from eggs and flour, often used in rich and hearty pasta dishes
паппарделле
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
краватка-метелик макарони
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
shell-shaped pasta used in Italian cuisine, versatile for various dishes
conchiglie
twisted pasta resembling double helix, used in Italian cuisine for various dishes
gemelli
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
яєчна локшина
Japanese noodle dish with wheat noodles, flavorful broth, and various toppings
рамен
transparent, thin, and slippery Asian noodles made from starch, often used in stir-fries, soups, salads, and spring rolls
целофанової локшини