Rechta (Maghreb cuisine): Rechta (also sometimes written richta) is a dish made from fresh artisanal pasta, […]
Pasta
Skioufichta (Cretan cuisine)
Skioufichta (Cretan cuisine): Skioufichta is traditional Cretan handmade pasta. They are made from flour […]
Astakomakaronada (Greek cuisine)
Astakomakaronada (Greek cuisine): Astakomakaronada are a typical culinary specialty of Greek cuisine. These are pasta, usually […]
Laghman (Asian cuisine)
Laghman (Asian cuisine): “Laghman” is the name of various Central Asian dishes made from stretched noodles, […]
Gnudi (Italian cuisine)
Gnudi (Italian cuisine): Gnudi are a traditional Italian dish originating from the provinces of Grosseto and Siena, […]
Sevai (Indian cuisine)
Sevai (Indian Cuisine): Sevai is a popular type of rice vermicelli in India. Although usually made […]
Corzetti (Italian cuisine)
Corzetti (Italian cuisine): Corzetti (or croxetti) are a kind of pasta typical of Ligurian cuisine of the north-west […]
Noodle soup
Noodle soup: Noodle soup refers to a variety of soups with noodles and other ingredients […]
Cellophane noodles
Cellophane noodles: Cellophane noodles are a type of transparent noodles made from starch, such as mung bean starch, […]
Papiri (Italian pasta)
Papiri (Italian pasta): Italian papiri pasta takes its name from its resemblance to papyrus leaves (*) […]
Garak-guksu (Korean cuisine)
Garak-guksu (Korean cuisine): In Korean cuisine, garak-guksu (가락국 수) are thick wheat flour noodles and […]
Cūmiàn (Chinese cuisine)
Cūmiàn (Chinese cuisine): Cūmiàn ([literally "thick noodles") are thick Chinese noodles made from flour […]
Carrettiera alla (Italian cuisine)
Carrettiera alla (Italian cuisine): Pasta alla carrettiera (literally pasta from the carters) is a typical recipe from Sicily […]
Ncasciata (Italian cuisine)
Ncasciata (Italian cuisine): Pasta 'ncasciata is an Italian pasta dish found in most of the province of […]
Khanom chin (Thai cuisine)
Khanom chin (Thai cuisine): Khanom chin are fine and fresh rice noodles in the cuisine of […]
Yakiudon (Japanese cuisine)
Yakiudon Yakiudon (Japanese cuisine): Yakiudon (焼 き う ど ん, either in French, fried udon) or 焼 き 饂 飩 is a regional dish of […]
Pastítsio (Greek cuisine)
Pastítsio (Greek cuisine): Pastítsio (in Greek: το παστίτσιο, from Italian pasticcio) is a dish of the cuisine […]
Hilopites (Greek cuisine)
Hilopites (Greek cuisine): Hilopites or hylopites (Greek: χυλοπίτες) are traditional Greek pasta made from flour […]
Tli tli (Algerian cuisine)
Tli tli (Algerian cuisine): The tli tli are small Algerian pasta made by hand. They are […]
Cacio et pepe (Italian cuisine)
Cacio et pepe (Italian cuisine): Cacio and pepe pasta are Italian pasta made with cacio (another name […]
Pici (Italian cuisine)
Pici (Italian cuisine): Pici is a kind of large spaghetti made from fresh spaghetti dough […]
Misua (Chinese cuisine)
Misua (Chinese cuisine): Misua (also spelled mee sua or miswa) is a very thin variety of noodles […]
Gnocchi alla sorrentina (Italian cuisine)
Gnocchi alla sorrentina (Italian cuisine): Sorrentina gnocchi have been called so because they originate from […]
Ziti tagliati (Italian cuisine)
Ziti tagliati (Italian cuisine): Ziti tagliati pasta is a short, round, hollow section pasta from Liguria. […]
Crouzet (dough)
Crouzet (paste): A crouzet is an edible paste made in the Provençal Alps, with variations outside this […]
Conchigliette (Italian cuisine)
Conchigliette (Italian cuisine): Commonly called "conchigliette" (shells) because of their shell shape, they are a […]
Trenette (Italian cuisine)
Trenette (Italian cuisine): Trenette is a type of dry, narrow, flat and dried pasta from Genoa and […]
Spaghetti alla chitarra (Italian cuisine)
Spaghetti alla chitarra (Italian cuisine): Spaghetti alla chitarra, also known as tonnarelli or maccheroni alla chitarra (from the Maccarunə dialect) […]
Rigatoni
Rigatoni: Rigatoni are Italian pasta in the shape of ridged tubes, larger than penne and […]
cavatelli
Cavatelli: Cavatelli are a type of fresh Italian pasta of about 3 cm and with a rolled edge. Description: The […]