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Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ruote in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons.
They are large pasta tubes intended to be stuffed and baked. Originally, Italian manicotti was made with crepes . The filling is generally ricotta cheese mixed with chopped parsley, and possibly ground meat such as veal , but with pasta and a strictly meat filling it is known as cannelloni.
Rotini are a non-tubular, extruded, screw-shaped pasta similar to some forms of fusilli. Depending on the pasta maker, they can have a tighter or looser spiral. Depending on the pasta maker, they ...
Macaroni (/ ˌ m æ k ə ˈ r oʊ n i /), known in Italian as maccheroni, is a pasta shaped like narrow tubes. [2] Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni.
Ziti is a tubular, hollow noodle with a smooth exterior. Unlike penne, it's cut straight instead of diagonally. With a name that comes from the Italian words for bride and groom , ziti is ...
' wolf eyes ') is a variety of large-sized, tubular stuffed pasta, served with a stuffing or filling, whose ingredients typically include extra virgin olive oil, ricotta, grated pecorino cheese, and aromatic herbs such as parsley and basil.
We serve Salsa alla Maria Rosa with penne, farfalle, ziti or any other long tubular pasta such as rotini or fusilli. This sauce freezes very well. Pasta Fagioli by Stanley Tucci.
Ditalini may be used in several pasta dishes, such as pasta e fagioli [4] (pasta and beans). It is used in traditional Sicilian dishes throughout Sicily. [5] Some Sicilian dishes with ditalini include pasta with ricotta cheese and pasta chi vrocculi arriminati, which is a pasta and broccoli dish. [5]