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Pasta ( UK: / ˈpæstə /, US: / ˈpɑːstə /, Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was traditionally only made with durum, although the definition has been expanded to include ...
The first noodles will only appear much later, in the 10th or 11th centuries, [19] and there is a popular legend about Marco Polo bringing the first pasta back from China. Modern historians do not give much credibility to the story and rather believe the first noodles were imported earlier from the Arabs, in a form called rishta . [ 20 ]
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]
Spaghetti. Spaghetti ( Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta. [ 1] It is a staple food of traditional Italian cuisine. [ 2] Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum -wheat semolina. [ 3]
Linguine ( Italian: [liŋˈɡwiːne]; sometimes anglicized as linguini, [1] [2] English: / lɪŋˈɡwiːni /; lit. 'little tongues' [3]) is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres ( 5⁄32 in) in width, which is wider than spaghetti, but not as wide as ...
Macaroni ( / ˌmækəˈroʊni /, Italian: maccheroni) is 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. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion.
Spätzle is a type of pasta or dumpling [2] or noodles. [7] [8] Spätzle dough typically consists of few ingredients, principally eggs, flour, and salt. The Swabian rule of thumb is to use a number of eggs equal to the number of servings, plus one. Water is often added to produce a runnier dough.
Fettuccine[ a][ b] is a type of pasta popular in Roman cuisine. It is descended from the extremely thin capelli d'angelo of the Renaissance, [ 2] but is a flat, thick pasta traditionally made of egg and flour (usually one egg for every 100 grams or 3.5 ounces of flour). At about 6.5 mm ( 1⁄4 inch), it is wider and thicker than, but similar to ...