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Mayonnaise — perhaps named after the city of Mahón, capital of the island of Menorca; Morcilla de Burgos — sausage from the city of Burgos, Castile; Sauce andalouse — Belgian sauce named after the Andalusia region of southern Spain; Spanische Windtorte — Austrian cake named after Spain; Spanish omelette
A dish of spaghetti alla chitarra, a long egg pasta with a square cross-section (about 2–3 mm thick), whose name comes from the tool (the so-called chitarra, literally "guitar") this pasta is produced with, a tool which gives spaghetti its name, shape and a porous texture that allows pasta sauce to adhere well. The chitarra is a frame with a ...
Square spaghetti, [40] made of egg and flour Named after the guitar-like device used to cut the pasta, [40] which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through. Tonnarelli, maccheroni alla chitarra Abruzzo: Spaghettini
Digital Art by Sofia Kraushaar/Getty Images. Cavatappi, or corkscrew, is basically a helix-shaped version of macaroni. It’s a relatively new type of noodle, only dating back to the 1970s (and it ...
This is a list of notable types of noodles. A separate list is available for noodle dishes. Noodles are a type of staple food [1] made from some type of unleavened dough which is rolled flat and cut into long strips or strings. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They are often pan-fried or ...
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special, before it was made famous through a 1977 article in The New York Times by Craig Claiborne and Pierre Franey, which included a recipe for the dish. [4] [5] [6]
The dish is named after Alfredo Di Lelio, a Roman restaurateur who is credited with its invention and popularisation. [4] Di Lelio's tableside service was an integral part of the recipe's success. [ 7 ] [ 8 ] [ 9 ] Fettuccine Alfredo is a variant of standard Italian fettuccine al burro ( ' fettuccine with butter ' ) or pasta burro e parmigiano ...
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