Tortelli di patate (Italian cuisine): Tortellis di patate (potato tortellis) are a typical Italian dish […]
Pasta
Pansotti (Italian cuisine)
Pansotti (Italian cuisine): Pansotti (or panzotti) (word coming from pansa in Italian from Liguria meaning "belly" to […]
Alphabet paste
Alphabet pasta: Alphabet pasta (called in Italy Alfabeto or Alphabetti spaghetti), are small molded pasta and […]
Pasta to gratinate or bake in the oven
Pasta to gratinate or to bake in the oven: Previously cooked in salted water, the pasta to gratinate (generally with […]
Soup pasta
Soup doughs: Soup or consommé doughs are very small and come in various shapes. They bring together the […]
Classic pasta
Classic pasta: They only contain durum wheat flour and water. It is better to choose them […]
Schniederspaetle
Schniederspaetle: The Schniederspaetle are an Alsatian culinary specialty. These are ravioli stuffed with mash or jam […]
Schupfnudeln (German cuisine)
Schupfnudeln (German cuisine): Schupfnudeln (“rolled noodles” in German), also called Fingernudeln (“finger noodles”), or Bubespitzle (literally “penis […]
Maultasche (German cuisine)
Maultasche (German cuisine): Maultaschen is a German specialty from Swabia. These are large ravioli stuffed with […]
Torti (pasta)
Torti (pasta): “Torti” is the abbreviation for tortillon-shaped egg pasta. They are also called spiral pasta. […]
Tortelli (pasta)
Tortelli (pasta): Tortelli is an Italian pasta, produced mainly in southern Italy and Sardinia. The tortelli […]
Talibur (pastry shop)
Talibur (pastry): Talibur is a Picardy pastry made from an apple that has been peeled, cored and filled with sugar, […]
Maltagliati (pasta)
Maltagliati (pasta): Maltagliati are large fresh Italian pasta cut into diamonds. When cooked, they flatten a little, […]
macaronade
Macaronade: A macaronade is a dish of macaroni (See Macaroni) served with beef cooked for a long time with […]
Trahana (pasta)
Trahana (pasta): Trahanas are small rice-shaped pasta made from semolina […]
Tortellini (pasta)
Tortellini (pasta): Tortellini is an Italian pasta made from small rolls of pastry filled with a filling, folded over and shaped […]
Raviolone (Italian cuisine)
Raviolone (Italian cuisine): Raviolone is a large square or round ravioli. This dough is variously stuffed with vegetables, […]
Ravioli (pasta)
Ravioli (pasta): A ravioli is a large ravioli made from a small closed (and now open) pocket, usually square in shape, […]
Ravioli de Royans (pasta)
Ravioles de Royans (pasta): Ravioles de Royans are a specialty of Dauphiné (a region in eastern France). We […]
Risoni (pasta)
Risoni (pasta): Risoni (“big rice” in Italian) is a type of small soup pasta. They are also […]
Strozzapreti (pasta)
Strozzapreti (pasta): Strozzapreti are Italian pasta made from irregularly rolled up pieces of pasta. Strozzapreti (literally “strangler-priest” in Italian, […]
Pennoni (pasta)
Pennoni (pasta): Pennoni are large Italian pastas. These are giant penne, easy to cook. As for […]
Penne (pasta)
Penne (pasta): Penne is Italian pasta in the shape of tubes with beveled ends. They can be smooth […]
Tagliolini (pasta)
Tagliolini (pasta): Tagliolini (or taglierini) is pasta that is traditionally found in the Molise region of Italy […]
Pappardelle (pasta)
Pappardelle (pasta): Parpadelles are Italian pasta. These are wide fettuccine, another variety of pasta. Their […]
Spaghetti - History and generalities of spaghetti
History of spaghetti: The oldest mention of dry pasta dates back to the XNUMXth century, when Al-Idrissi, in the Book […]
Spaghetti (pasta)
Spaghetti (pasta): Spaghetti is pasta originating from Naples, typical of Italian cuisine. They come in the […]
Ravioli (pasta)
Ravioli (pasta): Ravioli is pasta of Italian origin, made of double squares of semolina dough […]
Bucatini (pasta)
Bucatini (pasta): Bucatini (singular: bucatino) is a type of long, hollow pasta, traditionally originating from […]
Gricia (gone)
Gricia (alla): “Alla gricia” is a way of preparing pasta (spaghetti, or bucatini or ziti) from the […]