Pasta
Of food. May also be referred to as alimentary paste.
Shaped and dried dough made from flour and water and sometimes egg.
This concept's ID is @1~41394
Contains
- dumpling
Small balls or strips of boiled or steamed dough.
- noodle
A ribbonlike strip of pasta.
- fettuccine
Pasta in flat strips wider than linguine.
- vermicelli
Pasta in strings thinner than spaghetti.
- macaroni
Pasta in the form of slender tubes.
- lasagna
Very wide flat strips of pasta.
- penne
Pasta in short tubes with diagonally cut ends.
- ravioli
Small circular or square cases of dough with savory fillings.
- tagliatelle
Pasta cut in narrow ribbons.
- manicotti
Large pasta tubes stuffed with chopped meat or mild cheese and baked in tomato sauce.
- couscous
A pasta made in northern Africa of crushed and steamed semolina.
- mostaccioli
Pasta somewhat resembling little moustaches.
- farfalle
Pasta shaped with scalloped edges and pinched in the middle, suggestive of a bow tie.
- orzo
Pasta shaped like pearls of barley; frequently prepared with lamb in Greek cuisine.
- spaghetti
Pasta in the form of long strings.
- spaghettini
Thin spaghetti.
- tortellini
Small ring-shaped stuffed pasta.
- ziti
Medium-sized tubular pasta in short pieces.
- rigatoni
Tubular pasta in short ribbed pieces.
- fedelline
Extremely fine pasta thinner than vermicelli.
- linguine
Pasta in long slender flat strips.