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List Of Pasta Dishes
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Pasta is typically a noodle traditionally made from an unleavened dough of durum wheat flour mixed with water and formed into sheets and cut, or extruded into various shapes, then cooked and served in a number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Each traditional pasta dish is defined by a specific kind of pasta, a specific cooking style, and a specific sauce or condiment. There are large number of evolutions and variants of the traditional dishes. 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'). The various kinds of pasta are categorized as: ''pasta secca'' (dried pasta), ''pasta fresca'' (fresh pasta) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Enc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocchi
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (''primo piatto'') as an alternative to soups (''minestre'') or pasta, but they can also be served as a ''contorno'' (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' (Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' ( Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolotti
Agnolotti (; pms, agnolòt ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ''agnolotto''. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat. Overview Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ''al plin''. ''Plin'' means "a pinch", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti'' ''al plin'' are almost always stuffed with meat. One of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piedmont
it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-21 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €137 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €31,500 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.898 · 10th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITC1 , website www.region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolotti Al Plin
Agnolotti (; pms, agnolòt ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ''agnolotto''. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat. Overview Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ''al plin''. ''Plin'' means "a pinch", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti'' ''al plin'' are almost always stuffed with meat. One of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolotti Al Plin
Agnolotti (; pms, agnolòt ) is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over a filling of roasted meat or vegetables. ''Agnolotti'' is the plural form of the Italian word ''agnolotto''. According to a legend, the origin of the name may come from a cook called Angiolino, or "Angelot", an individual from Montferrat who is said to be the inventor of the recipe. Agnolotti can be ''di magro'' or ''di grasso'' depending on their filling of vegetables or meat. Overview Although their primitive shape was semi-circular, traditionally agnolotti are of a square shape with sides of about one or two inches. However, they can also be of a smaller, rectangular shape when they are called agnolotti ''al plin''. ''Plin'' means "a pinch", because one pinches with thumb and forefinger between each mound of filling to close and seal the little pasta packets. ''Agnolotti'' ''al plin'' are almost always stuffed with meat. One of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolini
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth. The recipe for Agnolotti was first published in 1662 by Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book '' The art of cooking well''. Agnolini's recipe is passed down from generation to generation by Mantuan families. Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup Sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, due t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mantua
Mantua ( ; it, Mantova ; Lombard and la, Mantua) is a city and '' comune'' in Lombardy, Italy, and capital of the province of the same name. In 2016, Mantua was designated as the Italian Capital of Culture. In 2017, it was named as the European Capital of Gastronomy, included in the Eastern Lombardy District (together with the cities of Bergamo, Brescia, and Cremona). In 2008, Mantua's ''centro storico'' (old town) and Sabbioneta were declared by UNESCO to be a World Heritage Site. Mantua's historic power and influence under the Gonzaga family has made it one of the main artistic, cultural, and especially musical hubs of Northern Italy and the country as a whole. Having one of the most splendid courts of Europe of the fifteenth, sixteenth, and early seventeenth centuries. Mantua is noted for its significant role in the history of opera; the city is also known for its architectural treasures and artifacts, elegant palaces, and the medieval and Renaissance cityscape. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lombardy
(man), (woman) lmo, lumbard, links=no (man), (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-25 , blank_name_sec1 = GDP (PPS) , blank_info_sec1 = €401 billion (2019) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €39,700 (2019) $51,666 (2016) (PPP) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.912 · 4th of 21 , blank_name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolini Mantovani
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth. The recipe for Agnolotti was first published in 1662 by Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book '' The art of cooking well''. Agnolini's recipe is passed down from generation to generation by Mantuan families. Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup Sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, due ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agnolini
Agnolini are a type of stuffed egg pasta originating from the province of Mantua (in the Mantuan dialect they are commonly called "agnulìn" or "agnulì") and are oftentimes eaten in soup or broth. The recipe for Agnolotti was first published in 1662 by Bartolomeo Stefani, a cook at the court of the Gonzaga family, in his book '' The art of cooking well''. Agnolini's recipe is passed down from generation to generation by Mantuan families. Agnolini are the main ingredient of soups of the Mantuan cuisine, usually consumed during holidays and important occasions. According to Mantuan tradition during Christmas Eve chicken broth with the Agnolini alongside other traditional Mantuan dishes such as the Agnolini's soup Sorbir d'agnoli, with abundant addition of parmesan cheese are consumed. Sorbir, to which red wine is added, generally Lambrusco, represents the opening to the Christmas lunch. Agnolini differ from the classic Emilian tortellini, to which they are similar, due t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
