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Radiatori somewhat resemble fusilli in shape, but are generally shorter and thicker with a ruffled edge, circling the pasta. [4] They are modelled after an old industrial heating fixture, [1] [better source needed] having a straight "pipe" with concentric, parallel fins. Their design creates hollows to trap sauce.
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".
Semicircular or square pockets; can be stuffed with ricotta, a mix of cheese and meats (agnolotti di grasso), or pureed vegetables (agnolotti di magro). [139] Diminutive of old word for "angel"; Agnolotti was Giotto di Bondone's nickname. [18] agnellotti, agnolòt, angelotti, langaroli, langheroli, piat d'angelòt [140] Piedmont [139] Caccavelle
The word rigatoni comes from the Italian word rigato (that stands for 'lined', 'striped', 'ruled', rigatone being the augmentative, and rigatoni the plural form), which means 'ridged' or 'lined', and is associated with the cuisine of southern and central Italy. [4] [3] Rigatoncini are a smaller version, close to the size of penne.
3. Truffle Oil – Martha Stewart. Truffle oil is your ingredient to make food instantly classy—or, more accurately, expensive. However, its rather pungent flavor isn’t for everyone, and it ...
Paccheri (Italian:) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy.They are generally smooth, but there is also a ribbed version, paccheri millerighe.
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