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Pasta Directory

Pasta, or macaroni (called pasta in Italy), is made from dough and comes in dry form, round or flat shapes, shaped like wafers, and varying lengths. Items such as homemade noodles, gnocchi, and beshbarmak are made from fresh dough and boiled before eating.

Pasta dough is made from wheat flour (preferably durum wheat), rice, buckwheat, and other flours, as well as starch. When making colored pasta, natural dyes are added to the dough: beets, tomato paste, spinach, cuttlefish ink, and egg yolk.

Pasta is used to prepare soups, as a side dish for meat, fish and vegetable dishes, for baking, or for wrapping fillings.

Udon noodles

Thick, white, ribbon-shaped udon noodles are very popular in Japanese cuisine. They are made by rolling out a dough made from white wheat flour.

Gnocchi (dumplings)

Gnocchi are Italian dumplings made in the form of small pieces of dough, usually round in shape, which are boiled in salted water or

Orecchiette (pasta)

Small, ear-shaped pasta. They are shaped like small, flattened discs with a thin center and thicker edges.

Pappardelle (pasta)

Fettuccine (pasta)

A popular Roman noodle dish, about 7 mm wide, fettuccine is served with beef or chicken ragout, or with pesto sauce.

Fusilli spirale (paste)

Fusilli is a short pasta with more spirals and smaller spacing than regular fusilli. It holds sauce very well.

Recipes in alphabetical order