 | This article relies largely or entirely on a single source .(March 2024) |
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| Alternative names | Wagon wheels (United States), ruote (Italy), orange slices (American South) |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Main ingredients | Durum |
Rotelle is a type of pasta resembling wheels with spokes. They are similar to fiori .
The name derives from the Italian word for a small wheel. [1] In Italy they are also called ruote, and in the US they are usually called "wagon wheels".[ citation needed ]
Lasagna, also known as lasagne, is a type of pasta, possibly one of the oldest types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù, béchamel sauce, vegetables, cheeses, and seasonings and spices. The dish may be topped with grated cheese, which melts 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.
Tortellini is a type of stuffed pasta typical of the Italian cities of Bologna and Modena, in the Emilia-Romagna region. Traditionally it is stuffed with a mix of meat, Parmesan cheese, egg and nutmeg and served in capon broth.
Ravioli are a type of stuffed pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular (mezzelune).
Linguine is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti, but not as wide as fettuccine. Linguine was traditionally served with sauces such as pesto, but others such as tomato or fish based sauces are popular as well.
Penne are an extruded type of pasta with tubular pieces, with ends cut at an angle. They are usually made from wheat flour.
Pastitsio is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries near the Mediterranean Sea.
Cannelloni are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta or minced beef. The shells are then typically covered with tomato sauce.
Agnolotti is a type of stuffed pasta typical of the Piedmont region of Italy, made with small pieces of flattened dough folded over a filling of roasted meat or vegetables. Agnolotti can be di magro or di grasso depending on their filling of vegetables or meat.
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.
Campanelle is a type of pasta which is shaped like a cone with a ruffled edge, or a bell-like flower. It is also sometimes referred to as gigli or trompetti. It is intended to be served with a thick sauce, or in a casserole.
Farfalle are a type of pasta. The name is derived from the Italian word farfalle (butterflies). In the Italian region of Emilia-Romagna, farfalle are known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Italy.
Fusilli are a variety of pasta from southern Italy, with a helical (corkscrew) or helicoidal shapes.
Pasta e fagioli is an Italian pasta soup of which there are several regional variants.
Orecchiette are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.
Mafaldine, also known as reginette or simply mafalda or mafalde, is a type of ribbon-shaped pasta.
Duros de harina are a popular Mexican snack food made of puffed wheat, often flavored with chili and lemon.
Casunziei is the name in Ladin for a type of stuffed pasta, consisting of a filling sealed between two layers of thin pasta dough, folded in a typical half-moon shape. They are commonly homemade and are typical of the culinary tradition of the Dolomites area, in the northeastern part of Italy, especially the provinces of Belluno, Bolzano, and Trento.
Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as pecorino romano and ricotta. Olive oil is used mostly to dress raw vegetables, while strutto and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called pasticcini, gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, baccalà on Fridays, and trippa on Saturdays.
Pasta alla Norma, earlier called pasta con le melanzane, is a pasta dish made from eggplant. It is typical of Sicilian cuisine, from Catania in particular.
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