| Type | Pasta |
|---|---|
| Place of origin | Italy |
Lasagnotte is a flat and wide pasta noodle. [1] It is very similar to lasagnette and used in dishes in the same manner as lasagnette; however, lasagnotte is longer in length and has a rippled edge on only one side. [2]
Macaroni is pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Unlike noodles, pasta was traditionally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet such as rice flour, or legumes such as beans or lentils. While noodles are believed to have originated in Asia, pasta is believed to have originated in Italy and is a staple food of Italian cuisine.
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, sometimes known colloquially as "angel hair pasta", while Vermicelli refers to intermediate widths, varying between the United States and Italy.
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes.
Lasagna is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which becomes melted during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square or rectangular portions.
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Vermicelli is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is thicker.
Fettuccine Alfredo or fettuccine al burro is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan. As the cheese melts, it emulsifies the liquids to form a smooth and rich cheese sauce coating the pasta. The dish is named after Alfredo Di Lelio, who featured the dish at his restaurant in Rome in the early to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.
Orzo, also known as risoni, is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat.
Shaanxi cuisine, or Qin cuisine, is derived from the native cooking styles of Shaanxi Province and parts of northwestern China.
Shirataki are translucent, gelatinous Japanese noodles made from the corm of the konjac plant. They are part of traditional Japanese cuisine, but they are also valuable to people with allergies or intolerances to wheat, gluten or eggs, or, for their low caloric value, to people restricting their energy intake by dieting.
Youmian are a variety of Chinese noodle widely used in Southern China, especially in the cuisines of Hong Kong and Guangdong. It has also been selectively used in the dishes of Shanghai, Malaysia, and Singapore. Youmian is also used in some dishes in overseas Chinese communities.
Túrós csusza is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta.
Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte. Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. Lasagnette can be prepared in various forms; the two most popular involve a thinner version of the traditional layered Italian lasagna. The second version combines ingredients of the recipe with the pasta, and is served tossed on a plate.
Garganelli are a type of egg-based pasta from the Emilia-Romagna region of Italy. They are formed by rolling a flat, square noodle into a cylindrical shape over a ridged wooden board, giving the pasta ridges. Garganelli resemble ribbed quills with points at both ends.
Maccheroni alla molinara or alla mugnaia is an uneven, long and thick fresh pasta that is hand-pulled to a diameter of about 4–6 mm.
Mie aceh or mi aceh is an Acehnese curried spicy noodle dish. The dish is often described as Aceh-style spaghetti.
Mie Gomak is a Batak thick spicy noodle soup dish served in a coconut milk and andaliman-based broth, specialty of Toba Batak region of North Sumatra, Indonesia. Other that traditional Batak lands surrounding Lake Toba, this dish is also a specialty of the Sibolga and Tapanuli area. Unlike common Indonesian noodles, the type of noodle used in this dish is a thick one called mie lidi, quite similar to spaghetti pasta, thus mie gomak is often described as Batak style spaghetti. Mie gomak is quite similar to Mie Aceh from neighbouring province.
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