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Cavatappi is a type of macaroni, or thick, hollow pasta that is made without using eggs. [citation needed] It may be yellow in color, like most pastas, or have vegetables or a food coloring added to make it green or red. It can be used in a variety of dishes, including salads, soups, and casseroles.
Gemelli (Italian: [dʒeˈmɛlli]; lit. ' twins ' [1]) are a type of pasta.It is most often used for making casserole or pasta salads. [2]Gemelli are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral.
Busiate or busiati are a type of long macaroni, originating in the province of Trapani and typical of the Calabria and Sicily regions of Italy. [2] They take their name from busa, the Sicilian word for the stem of Ampelodesmos mauritanicus, a local grass, which is used in preparing them and giving them their helical shape.
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.
Tomato paste is having a moment. Made by boiling down tomato juice into smooth, concentrated form, tomato paste is absolutely packed with umami. Just a tablespoon can transform a braise, stew, or ...
Fusillo, the singular form of fusilli, means 'little spindle' in Italian. [2] Fusilli are traditionally made by wrapping pasta dough around a spindle, or fuso in Italian. . Fusilli are believed to be of Arab derivation, and are known as busiata in Sicily and busa in Sardinia, the two Italian regions where Muslim civilization first penetrate
Strozzapreti (Italian: [ˌstrɔttsaˈprɛːti]; lit. ' priest choker ' or ' priest strangler ' [1]: 152 [2]) are an elongated form of cavatelli, or hand-rolled pasta typical of the Emilia-Romagna, Tuscany, Marche and Umbria regions of Italy as well as in the state of San Marino.
Dry capunti, a variety of cavatelli from Apulia A dish of cavatelli. Cavatelli (/ ˌ k æ v ə ˈ t ɛ l i / KAV-ə-TEL-ee, US: / ˌ k ɑː v-/ KAHV-, [1] [2] [3] Italian: [kavaˈtɛlli]; Italian for 'little hollows' [a]) are small pasta shells made from semolina or other flour dough, [4] [5] commonly cooked with garlic and broccoli or rapini broccoli rabe,seafoods or simply with tomato sauce.
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