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If a bowl of creamy, earthy, umami-rich pasta sounds good to you, give this flexible recipe a go. It tastes great with any variety of mushrooms, and is easily adapted with alternate alliums ...
Pappardelle (Italian: [papparˈdɛlle]; sg.: pappardella; from the verb pappare, meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, [1] originating from the Tuscany region of Italy.
Testaroli is an ancient pasta [4] [5] that originated from the Etruscan civilization, [6] a civilization of ancient Italy.The book Rustico: Regional Italian Country Cooking states that testaroli is "a direct descendant of the porridges of the Neolithic age that were poured over hot stones to cook". [2]
Paccheri (Italian:) is a type of pasta in the shape of a very large tube, originating from the Campania region of Italy. They are generally smooth, but there is also a ribbed version, paccheri millerighe. The name comes from Neapolitan paccharia, 'slaps', with a depreciative -ero to indicate something common. [2]
Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in broth'). [ 3 ] The various kinds of pasta are categorized as: pasta secca (dried pasta), pasta fresca (fresh pasta), pasta all’uovo (egg pasta), pasta ripiena (filled pasta or ...
Cannelloni compared to other pasta Baked cannelloni Cannelloni. Cannelloni (Italian: [kannelˈloːni]; Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine. [1] Popular stuffings include spinach and ricotta or minced beef.