Pasta & Noodles 1-21
18 entries in the Pasta & Noodles compendium.
PastaA staple food of Italian cuisine with ancient origins.SpaghettiLong, thin pasta staple of Italian cuisine.PenneTubular pasta with angled ends, patented in 1865.FusilliHelical pasta from southern Italy, distinct from rotini.FarfalleButterfly-shaped pasta from 16th-century Italy.TagliatelleTraditional ribbon pasta from Emilia-Romagna and Marche.LasagneA layered pasta dish with ancient roots and regional Italian variations.RavioliStuffed pasta of Italian origin, served in broth or sauce.TortelliniStuffed pasta from Bologna and Modena, served in broth.GnocchiItalian dumplings dating to Roman times, versatile and widely adapted.OrzoShort-cut pasta shaped like large rice grains.LinguineA flat, elliptical pasta from Genoa, wider than spaghetti.UdonA thick wheat noodle central to Japanese cuisine.SobaJapanese buckwheat noodles with a rich Edo-period heritage.RamenJapanese-Chinese fusion noodle dish with regional varieties and global fame.Rice noodlesNoodles made from rice flour and water, common in Asia.Lo meinA Chinese noodle dish with Cantonese origins and global variations.PierogiFilled dumplings of Polish origin, boiled and often garnished.
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