Pasta Pasta Acini di pepe are a form of pasta. Italian for "peppercorns", they look like tiny beads. ...more on Wikipedia about "Acini di pepe"
Agnolotti ('priest hats' in Italian) is a kind of ravioli made with a small round piece of flattened pasta dough, folded over with a meat and vegetable stuffing inside. They are prepared by either poaching them or by browning them in a frying pan with butter. This dish is associated with Piedmont in Italy. ...more on Wikipedia about "Agnolotti"
In cooking, the adjective al dente describes pasta and (less commonly) rice that have been cooked to be edible but still firm, or vegetables that are cooked to the "tender crisp" phase - still offering resistance to the bite, but cooked through. It is often considered to be the ideal form of cooked pasta. Keeping the pasta firm is especially important in baked or al forno pasta dishes. The term comes from Italian where it means "to the tooth," or "to the bite," referring to the need to chew the pasta due to its firmness. ...more on Wikipedia about "Al dente"
Anellini is a variety of pasta. The word "anellini" means "small rings" in Italian. ...more on Wikipedia about "Anellini"
Boiled pasta is the basis of an enormous variety of pasta dishes. In most of them, the pasta is usually cooked in the same manner, regardless of the sauce and other ingredients that will be added to it. Notable exceptions are soups, gnocchi, and baked dishes like lasagna and manicotti, which are not covered here. ...more on Wikipedia about "Boiled pasta"
Campanelle is a type of pasta which is shaped like a small bell. (Campanelle is Italian for little bell.) ...more on Wikipedia about "Campanelle"
Cannelloni are tubes, especially of pasta, filled with a savory stuffing. ...more on Wikipedia about "Cannelloni"
Pure http://www.shortopedia.com. Pure Information Power. Pasta
Couscous (from Maghreb Arabic kuskusu, which is from Tamazight seksu) is a food which consists of grains made from semolina which are about 1 mm or 1/16th inch in diameter (after cooking). ...more on Wikipedia about "Couscous"
Elbow macaroni is a term for pasta in the shape of a small tube curved into a semicircular shape. (See also macaroni.) Its name comes from the similarity of its shape to that of a bent elbow. Elbow macaroni is commonly used in macaroni and cheese and other dishes. ...more on Wikipedia about "Elbow macaroni"
Farfalle is a type of pasta. ...more on Wikipedia about "Farfalle"
Farfel (from Middle High German varveln, through Yiddish farfl) are small pellet-shaped noodles, made of either egg or matzo. ...more on Wikipedia about "Farfel"
Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a very flat, thick, noodle made of egg and flour. Although it can be purchased dried, the finest fettuccine noodles are produced fresh, from scratch, by pressing dough through a pasta maker. Fettuccine is often served with Alfredo sauce. ...more on Wikipedia about "Fettuccine"
Fusilli, a spiral shaped pasta, is usually about 2 centimetres long. ...more on Wikipedia about "Fusilli"
Gemelli is Italian for twins. ...more on Wikipedia about "Gemelli"
Halušky is a traditional Slovak meal. Similar to hungarian galuska, they are made not only of flour, but potatoes as well. ...more on Wikipedia about "Halušky"
Hamburger Helper is a brand of boxed meal product intended to be cooked with added ground beef or hamburger (not included). It is produced by General Mills and sold under its Betty Crocker brand. ...more on Wikipedia about "Hamburger Helper"
Kraft Dinner, also known as KD, KayDee, Kraft Mac n' Cheese, or Kraft Macaroni & Cheese, is an economical and easy-to-prepare pasta dish of macaroni and cheese that is produced by the Kraft company. The product was originally marketed as Kraft Dinner, and although is elsewhere now called Kraft Macaroni & Cheese, except in the United Kingdom where it's known as Cheesey Pasta, it retains the original name in Canada. ...more on Wikipedia about "Kraft Dinner"
Lasagna, also lasagne, is both a form of pasta in sheets (often rippled in North America, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning "Lasagne in the oven") made with alternate layers of pasta, cheese, and ragu (a meat sauce). While it is traditionally believed to have originated in Italy, evidence has come to light suggesting that a very similar meal known as "loseyns" (pronounced 'lasan') was eaten in the court of King Richard II in the 14th Century. The recipe was also featured in the first cookbook ever written in England. However, the claim is far from universally accepted, the Italian Embassy in London particularly speaking out against it for Italy. ...more on Wikipedia about "Lasagna"
Linguine is a kind of pasta which is a flattened spaghetti originating from the Campania region of Italy. The name means "little tongues" in the Italian language. ...more on Wikipedia about "Linguine"
List of Pasta. ...more on Wikipedia about "List of pasta"
Macaroni is typically machine-made dry commercial pasta, used in contrast to fresh pasta made at home or in small local businesses. Macaroni technically must not contain eggs. Although usually commercially made, some more advanced home machines do allow for the fresh creation of macaroni pasta. ...more on Wikipedia about "Macaroni"
Macaroni and cheese (sometimes referred to as macaroni cheese in the U.K. or mac'n'cheese in the U.S.) is a common dish whose main ingredients are cooked macaroni (usually elbow macaroni) and a cheese sauce. Cheddar cheese is the traditional choice (or cheddar-like processed cheese such as Velveeta), but other cheeses are used as well. Packaged versions are available, consisting of boxed pasta and a cheese powder, to which is added butter and milk (or water). Extra ingredients, like ground beef, tomatoes, pieces of hot dogs or ham are sometimes incorporated into the dish as well, though some might quibble that such recipes are no longer for "macaroni and cheese." ...more on Wikipedia about "Macaroni and cheese"
Maultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, spinach, bread crumbs and onions and flavored with parsley. They are similar to Italian ravioli, but larger, each Maultasche being about 8-12cm across. A usual serving size is two to four Maultaschen per person. ...more on Wikipedia about "Maultasche"
A noodle is a thin strip of pasta, usually cut or extruded from some kind of dough. It is the basic unit in dishes like spaghetti, linguine, soba, and udon. The term often refers to moist, cooked pasta, since it has connotations of curviness and slipperiness, but also to dried noodles that must be reconstituted by boiling or soaking in water. The word noodle derives from Latin nodus (knot), via German Nudel (noodle, pasta). ...more on Wikipedia about "Noodle"
Orzo (from Latin hordeum) is Italian and means " barley", but in common usage in the United States, orzo is understood to mean rice-shaped pasta, slightly smaller than a pine nut. It is frequenly used in soups. ...more on Wikipedia about "Orzo"
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