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Farfalle (Italian:) are a type of pasta. The name is derived from the Italian word farfalle (butterflies). [1] In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for 'bow ties'). A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.
Pasta is a staple food [1] of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. [2] It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various ...
A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water. [38] Spaghettini and spaghettoni are slightly thinner or thicker, respectively. [39] "Little strings". [4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". [38]
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Cotati – Italian community in the area's grape-growing industry. [3] Excelsior District, San Francisco – Italian-American Social Club is on Russia St., and Calabria Brothers Deli is around the corner on Mission Street. [4] Fresno and some Italian descendants in portions of the San Joaquin Valley (i.e. Kern County with its grape industry). [5]
Pasta is believed to have developed independently in Italy and is a staple food of Italian cuisine, [1] [2] with evidence of Etruscans making pasta as early as 400 BCE in Italy. [3] [4] Pastas are divided into two broad categories: dried (Italian: pasta secca) and fresh (Italian: pasta fresca).
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side, [ 4 ] and is often found in baked pasta dishes. It is believed that this pasta shape originated in the Campania region.