What is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like a very thin variety of Italian pasta, with a diameter between 0.85?
7bc2d6fada254fddd7af1dbf60720272
Taglierini Taglierini ] (or Tagliolini) is a type of ribbon pasta, long like Spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like Capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough ("pasta all'uovo"). The dough also contains semolina, flavor and salt. It is typically served with butter and truffles ("tajarin ai tartufi") or meat roast sauce. Taglierini finish in short cooking time, exceedingly on fresh doug and fit best to light sauces, fish, delicacies or soups.
30bd72ab4cb92c8e3e83f71e6d84a7aa
Capellini Capellini (] , literally "little hairs") is a very thin variety of Italian pasta, with a diameter between 0.85 and . Like spaghetti, it is rod-shaped, in the form of long strands.
34b313f1d75897efe404a7abb24cb94b
Torcinello Torcinello (turcenélle in the Apulian and Molise dialects, mboti, turcinieddi, or turcinieddhri in the Salento dialect) is an Italian dish from Apulia and Molise consisting of lamb intestines wrapped around lamb liver or offal, typically testicles. It is generally grilled, but may also be stewed.
7260a9ce625e14622124a553e7ae896c
Pasta primavera Pasta primavera is a dish that consists of pasta and fresh vegetables.
677615cd726725da3047958c3c8e931e
Cornetto (pastry) A cornetto ((] )), meaning "little horn", is an Italian variation of the Austrian kipferl and the French croissant. It differs from a croissant in being softer and containing less butter.
940a09e15168860d37b1636a0e85d862
Banana pasta Banana pasta is a type of pasta prepared using banana as a primary ingredient. The product is typically made with unripe, green bananas that are dried and then milled into banana flour. Banana pasta is a gluten-free food. The product can be dried for later cooking or can be cooked immediately after preparation. Banana pasta is cooked like standard pasta, typically by boiling it. A study found that banana pasta has a higher water absorption rate compared to standard pasta, which generates higher yields after cooking.
33ba7b8ca40d19adeea4bd14593e6137
Stiletto A stiletto (] ) is a knife or dagger with a long slender blade and needle-like point, primarily intended as a stabbing weapon.
7aee2611c971172b9771b23db6c4156e
Tromboncino (squash) Tromboncino (] ), also known as zucchetta (] ), is a type of squash most often used as a summer squash. While nearly all summer squash are cultivars of "Cucurbita pepo", tromboncino is a cultivar of "Cucurbita moschata". The vining growth habit, is similar to many winter squashes, but unlike most other summer squash. It is more tolerant to some common summer squash pests, including squash vine borer, squash bugs, and powdery mildew, than the more commonly grown, bushy, "C. pepo" summer squash cultivars. The plants are slower to start producing than some "C. pepo" types. The fruit color is usually pale green, fading to beige upon maturity, and it is picked around one foot long for summer squash. It is an heirloom, originally from Liguria, and remains popular throughout Italy and abroad. Tromboncino squash can be left to mature into a winter squash; such is often compared to a watery butternut squash. If left to ripen, the fruits can grow over three feet in length.
0ef4779ae8289394753c4a4774e986bb
Hilopites Hilopites or hylopites (Greek χυλόπιτες) are a Greek egg pasta in the form of small squares.
62d2b868879b1984a4a1b2d1914e28e7
Biroldo Biroldo is a very dark, brownish-red, soft-textured Tuscan blood sausage about 4 inches (20 cm) wide, with lighter-coloured chunks of meat and fat in it.
5851915e700982c68e824dfb2dea1a27
Palatschinke Palatschinke or palacsinta is a thin crêpe-like variety of pancake common in Central and Eastern Europe.
ba7ff43d050db8945ca1d41ebf904dd9
Canapé A canapé is a type of "hors d’œuvre", a small, prepared and usually decorative food, consisting of a small piece of bread (sometimes toasted) or puff pastry or a cracker topped with some savoury food, held in the fingers and often eaten in one bite.
6fbf62824c3747cfdde90a8cc10cf075
Cannoli Cannoli (] ; Sicilian: "cannula" ) are Italian pastries of the Sicily region. The singular is "cannolo" (] ; in the Sicilian language "cannolu"), meaning "little tube", with the etymology stemming from the Greek "kanna" (reed). Cannoli originated in Sicily and are a staple of Sicilian cuisine. They are also popular in Italian-American cuisine. In Italy, they are commonly known as "cannoli siciliani", "Sicilian cannoli".
7e72e4afa8a8d5d5e5bb82aa351738a7
Lagane e cicciari Lagane e cicciari (or lagane e cirici, lagane e ceci) is a dish from the Calabria region of southeastern mainland Italy. It consists of lagane, a wide pasta with chickpeas, garlic, and oil.
afaf6fa8825e74606c5b40b267e2aaa6
Cellophane noodles Cellophane noodles ( ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, potato noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava, canna or batata starch) and water.
f61b9c3310a7f325b98724d518900a86
Sfogliatella A sfogliatella (] , also common in plural form: sfogliatelle), sometimes called a lobster tail in English, is a shell-shaped filled Italian pastry native to Campania. "Sfogliatella" means "small, thin leaf/layer", as the pastry's texture resembles stacked leaves. There is a distinction to be made between lobster tail and sfogliatella, as they do not refer to the same pastry. The lobster tail exists only in the United States and generally refers to a cream filled, larger pastry.
bccf5e03f70438aaace22d3674192b6f
Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo ("Castel Goffredo's bitter tortello") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua.
17f7d595ba46710a10aac012f766e5e1
Lamian Lamian is a type of Chinese noodle. Lamian is made by twisting, stretching and folding the dough into strands, using the weight of the dough. The length and thickness of the strands depends on the number of times the dough is folded. This unique method of making noodles originated in China. The "Songshi Yangsheng Bu" (), which was written by Song Xu and dates back to 1504, has the earliest description of the method to make lamian.
756f1e30870c214de031aacac12a42f5
Taralli Taralli are toroidal Italian snack foods, common all over the southern half of the Italian Peninsula. A cracker similar in texture to a breadstick, a pretzel, or a sushka, taralli can be sweet or savory. Sweet taralli are sometimes glazed with sugar. Savory taralli may be flavored with onion, garlic, sesame seeds, poppy seeds, fennel, pepper, chili or just salt. Sweet and plain taralli are often dunked in wine.
b0190cdb1241237172397420e3355a5c
Shirataki noodles Shirataki (白滝) are thin, translucent, gelatinous traditional Japanese noodles made from the "konjac" yam (devil's tongue yam or elephant yam). The word ""shirataki"" means "white waterfall", describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in digestible carbohydrates and calories, and have little flavor of their own.
4d71945a33e4a7bd2d630d04fbb1e525
Risotto Risotto (] or ] ) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour.
82c0e07b6e3cbb7634a4c916d7edeb7c
Passatelli Passatelli (plural) is a pasta formed of bread crumbs, eggs, grated Parmesan cheese,and in some regions lemon, and nutmeg; it is typically cooked in chicken broth. Typically, it is found in Pesaro e Urbino (northern Marche) and other regions of northern Italy, such as Emilia Romagna.