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Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. [43] The threads (or wool) of God [43] Sardinia [43] Tagliatelle: Ribbons of egg-based pasta. [44] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut". [44]
Tagliolini (Italian: [taʎʎoˈliːni]) or taglioni is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3 ⁄ 32 – 1 ⁄ 8 in) wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo).
Lasagnette is a type of ribbon pasta and a shorter version of lasagnotte.Characteristics of lasagnette differ based on the form of their edges. Different kinds could have edges with a waved cut on both sides, straight cut edges on both side, or a variation including one side with a straight cut and the other with a waved cut. [1]
Very thick, long, hand-pulled pasta. The miller’s wife’s pasta Abruzzo: Maccheroncini di Campofilone: Thin strands of egg-based pasta. Similar to Capelli d'angelo. Marche [17] Mafalde: Long rectangular ribbons with ruffled sides. Named in honor of Princess Mafalda of Savoy [16] [18]
Sagnarelli ([saɲɲaˈrɛlli]) are a type of ribbon pasta originating in the Abruzzo region of Italy. [1] They are typically rectangular ribbons with fluted edges. [2] Sagnarelli are usually served with a cream sauce [3] and their sometimes uneven texture helps to hold thick sauces better. [4]
Guy Fieri cut the ceremonial ribbon in front of his new restaurant, Guy Fieri's Trattoria, on May 30. ... which is a Pugliese dish in which the pasta is cooked like risotto in tomato broth and a ...
Peel the cucumbers into ribbons, then sweat them with salt to drain their excess moisture. Get the recipe. 14. Dill Pickle Snack Mix. ... “While pasta salad popularity tends to skew toward ...
Tripoline (Italian: [tripoˈliːne]) is a type of ribbon pasta noodles, similar to mafaldine. It is a thick ribbon ridged on one side, [4] and is often found in baked pasta dishes. It is believed that this pasta shape originated in the Campania region. [5]