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Jewish Recipes --> Jewish and Israeli Foods --> Kosher Grocery Store --> Kosher Food --> Pasta

Long noodles may be made by extrusion or rolling and cutting.
  • Barbina Thin strands often coiled into nests Little beards
  • Bigoli Thick tubes, often made of buckwheat or wholewheat flour
  • Bucatini A thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced".
  • Capelli d'angelo A synonym of capellini, they are coiled into nests Angel hair
  • Capellini The thinnest type of long pasta Literally "thin hair" in Italian language
  • Cu mian - 粗面 (Chinese) Thick-cut noodles made from wheat flour and water, it's a type of Chinese noodle commonly used in the cuisines of northern China. In addition, it may also be found in Hong Kong, as well as in restaurants specializing in northern Chinese cuisine in other parts of China. Literally "thick noodles"
  • Fedelini A very thin spahgetti. Little faithful ones
    Pistacchio di Bronte (pesto) - cropped.jpg Fusilli Long, thick, corkscrew shaped pasta that may be solid or hollow. Hollow fusilli are also called fusilli bucati. Pictured is fusilli in a pesto sauce. The word fusilli presumably comes from fuso, as traditionally it is "spun" by pressing and rolling a small rod over each thin strips of pasta to wind them around it in a corkscrew shape, much like a modern Turkish spindle. Long rifles.
  • Fusilli lunghi bucati.jpg Fusilli bucati Long coiled tubes that are hollow. Holed rifles
  • Matriciani Similar to perciatelli, but folded over rather than hollowed out
  • Pellizzoni Thick spaghetti Medium twines
  • Perciatelli Identical to bucatini. From perciare "to hollow"
  • Pici Very thick, long, hand rolled pasta. It originates in the province of Siena in Tuscany; in the Montalcino area it is also referred to as pinci.
  • Soba - そば (Japanese) Thin cut Japanese noodles made from buckwheat. Soba noodles are served either chilled with a dipping sauce, or in hot broth as a noodle soup. It takes three months for buckwheat to be ready for harvest, so it can be harvested four times a year, mainly in spring, summer, and autumn.
  • Spaghetti A long, thin, cylindrical pasta of Italian origin. Spaghetti is made of semolina or flour and water. "Little strings."[4] Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine".
  • Spaghettini Thin spaghetti Small little twines
  • Spaghettoni A spaghetti that is extra thick or extra long.
  • Udon - うどん (Japanese) Thick-cut noodles made from wheat flour. Udon is usually served hot as noodle soup in its simplest form as kake udon, in a mildly flavoured broth called kakejiru which is made of dashi, soy sauce (shōyu), and mirin. The flavor of broth and topping vary from region to region.
  • Vermicelli A traditional pasta round that is thicker than spaghetti. (refers in U.S. to a style thinner than spaghetti) Worms
  • Vermicelloni Thick vermicelli Large little worms
  • Ziti Long, narrow hose-like tubes sized smaller than rigatoni but larger than mezzani. The addition of the word rigati (e.g. ziti rigati) denotes lines or ridges on the pasta's surface. Zito is Italian for "bridegroom." (Ziti is plural).
  • Zitoni Wider version of Ziti Large ziti

Ribbon-cut noodles - Ribbon style noodles are often rolled flat and then cut. This can be done by hand or mechanically.

  • Bavette Narrower version of tagliatelle Little drip-thread
  • Bavettine Narrower version of bavette
  • Biángbiáng noodles - 油泼扯面 (Chinese) Very wide ribbon cut rice noodles
  • Ciriole Thicker version of chitarra
  • Fettuce Wider version of fettuccine Little slices
  • Fettuccine Ribbon of pasta approximately 6.5 millimeters wide Little slices
  • Fettucelle Narrower version of fettuccine Little slices
  • Lagane  Wide noodles
  • Lasagne Blätter01.jpg Lasagne Very wide noodles that often have fluted edges Cooking pot
  • Lasagnette-with-pumpkin-and-parmesan.jpg Lasagnette Narrower version of lasagne Little lasagne
  • Lasagnotte Longer version of lasagne Bigger lasagne
  • Linguettine Narrower version of linguine Little tongues
  • Linguine.jpg Linguine Flattened spaghetti Little tongues
  • Mafalde Short rectangular ribbons Named in honor of Princess Mafalda of Savoy
  • Mafaldine Long ribbons with ruffled sides Little mafalde
  • Pappardelle Tomato Sauce.jpg Pappardelle Thick flat ribbon
  • Pillus Very thin ribbons
  • Pizzoccheri A type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour.
  • Sagnarelli Rectangular ribbons with fluted edges
  • Scialatelli or scilatielli Homemade long spaghetti with a twisted long spiral
  • Shahe fen - 沙河粉 (Chinese) Ribbon cut rice noodles Sen yai (Thai), kwetiau (Indonesian)
  • Spaghetti alla chitarra.jpg Spaghetti alla chitarra Similar to spaghetti, except square rather than round, and made of egg in addition to flour Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through.
  • Stringozzi Similar to shoelaces Shoestring-like
  • Tagliatelle Ribbon, generally narrower than fettuccine From the Italian tagliare, meaning "to cut"
  • Taglierini Thinner version of tagliatelle From the Italian tagliare, meaning "to cut"
  • Trenette con le vongole (cropped).jpg Trenette Thin ribbon ridged on one side
  • Tripoline Thick ribbon ridged on one side

Short-cut extruded pasta

  • Calamarata Wide ring shaped pasta Squid-like
  • Calamaretti Little squids
  • Cannelloni Large stuffable cylindrical (tube) pasta, generally served baked with a filling and covered by a sauce. (Italian: Large reeds)
  • Cavatappi Corkscrew-shaped macaroni Corkscrews
  • Cellentani See Cavatappi
  • Chifferi Short and wide macaroni
  • Ditalini Short tubes Small thimbles
  • Elicoidali Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni Helicoidal ones
  • Fagioloni Short narrow tube Large beans
  • Fideuà Short and thin tubes Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
  • Garganelli Egg pasta in a square shape rolled into a tube
  • Gemelli A single S-shaped strand of pasta twisted in a loose spiral The name derives from the Italian for twins.
  • Gomiti  Bent tubes Elbows
  • Maccheroncelli Hollow tube-shaped pasta that is slightly smaller than a pencil in thickness. Small maccheroni
  • Maltagliati A short and wide egg pasta with irregular or diagonally cut ends, it is available throughout Italy and is prominent in some regional Italian cuisines. Roughly cut
  • Manicotti Large stuffable ridged tubes
  • Marziani Short spirals Martians (refers to the antennae of cartoon martians)
  • Mezzani pasta Short curved tube[13][14] Half-size ones
  • Mezze penne Short version of penne Half-pens
  • Mezzi bombardoni Wide short tubes Half bombards
  • Mostaccioli Similar to penne but without ridges. Also called penne lisce or "smooth penne" Moustache-like things
  • Paccheri Large tube pasta that may be prepared with a sauce atop them or stuffed with ingredients.[15] "Slaps." The name has been ascribed to a slapping sound they may make when eaten.
  • Pasta al ceppo A sheet pasta that is similar in shape to a cinnamon stick. Log-type pasta
  • Penne Medium length tubes with ridges, cut diagonally at both ends Pens (after a quill pen)
  • Penne rigate Penne with ridged sides Lined pens
  • Penne lisce Penne with smooth sides Smooth pens
  • Penne zita Wider version of penne
  • Pennette Short thin version of penne Little pens
  • Pennoni A wider and thicker version of penne. It is a tube pasta with a diagonal cut on both ends. Pennants
  • Rigatoncini Smaller version of rigatoni Small large lined ones
  • Rigatoni Medium-Large tube with square-cut ends, sometimes slightly curved Large lined ones
  • Rotini Related to fusilli, but has a tighter helix, i.e. with a smaller pitch Helix- or corkscrew-shaped pasta
  • Sagne ncannulate pomodoro.jpg Sagne 'ncannulate Long tube formed of twisted ribbon
  • Spirali A tube which spirals round Spirals
  • Spiralini More tightly-coiled fusilli Little spirals
  • Trenne Penne shaped as a triangle
  • Trennette Smaller version of trenne
  • PastasortenTortiglioni.JPG Tortiglioni Narrower rigatoni Spirals
  • Tuffoli Ridged rigatoni

Decorative shapes

  • Campanelle Flattened bell-shaped pasta with a frilly edge on one end Little bells
  • Capunti Short convex ovals resembling an open empty pea pod
  • Casarecce Short lengths rolled into a S shape From casereccio meaning homemade
  • Cavatelli in cheese sauce.jpg Cavatelli Short, solid lengths From the verb cavare meaning to hollow
  • Cencioni Petal shaped, slightly curved with rough convex side Large rags
  • Conchiglie Seashell shaped Shells
  • Conchiglioni Large, stuffable seashell shaped Large shells
  • Corzetti Flat figure-eight stamped
  • Creste di galli Short, curved and ruffled Cock's comb
  • Croxetti Flat coin-shaped discs stamped with coats of arms Little crosses
  • Farfalle Bow tie or butterfly shaped "Butterflies"
  • Farfalloni Larger bow ties Large butterflies
  • Fiorentine Grooved cut tubes Florentine
  • Fiori Shaped like a flower Flowers
  • Foglie d'ulivo Shaped like an olive leaf Olive leaves
  • Gigli Cone or flower shaped Lilies
  • Gramigna Short curled lengths of pasta Infesting weed, esp. scutch-grass
  • Lanterne Curved ridges Lanterns
  • Lumache Snailshell-shaped pieces Snails
  • Lumaconi Large snailshell-shaped pieces Large snails
  • Maltagliati Flat roughly cut triangles Badly cut
  • Mandala Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. A reference to mandalas.
  • Marille Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. From mare, meaning "sea"
  • Orecchiette Bowl- or ear-shaped pasta Little ears
  • Pipe Very similar to Lumaconi but has lines running the length of it. Smoking pipes
  • Quadrefiore Square with rippled edges From quadro ("square") and fiore ("flower")
  • Radiatori Shaped like radiators, they were created in the 1960s, by an industrial designer. They are often used in similar dishes as rotelle or fusilli, because their shape works well with thicker sauces. Radiator
  • Ricciolini Short wide noodles with a 90-degree twist Little curls
  • Ricciutelle Short spiralled noodles Little curls
  • Rotelle Wagon wheel-shaped pasta Little wheels
  • Rotini 2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
  • Sorprese Bell shaped pasta with a crease on one side and has a ruffled edge Surprise
  • Sorprese Lisce Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese) Smooth surprise
  • Strozzapreti Rolled across their width Priest-chokers or priest-stranglers
  • Torch shaped Winepress
  • Trofie Thin twisted pasta

Minute pasta - These are small types of pasta.

  • Acini di pepe Bead-like pasta Peppercorns
  • Alfabeto Pasta shaped as letters of the alphabet Alphabet
  •  Anelli Small rings of pasta (not to be confused with Calamaretti) Rings
  • Anellini Smaller version of anelli Little rings
  • Couscous Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America
  • Conchigliette Small shell-shaped pasta Little shells
  • Corallini Small short tubes of pasta Little corals
  • Ditali Small short tubes Thimbles
  • Ditalini Smaller versions of ditali Little thimbles
  • Egg barley
  • Farfalline Small bow tie-shaped pasta Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
  • Fideo (coiled vermicelli).JPG Fideos  Pasta prepared with eggs, flour and water.
  • Filini Smaller version of fideos, about 12–15 mm long before cooking Little threads.
  • Fregula Bead-like pasta from Sardinia Little fragments
  • Funghini Small mushroom-shaped pasta Little mushrooms
  • Grattini Small granular, irregular shaped pasta (smaller version then Grattoni) Little Grains
  • Grattoni Large granular, irregular shaped pasta Grains
  • Israeli couscous (Ptitim) Wheat-based baked pasta
  • Midolline Flat teardrop shaped pasta (similar to Orzo but wider)
  • Occhi di pernice Very small rings of pasta Partridge's eyes
  • Orzo (also, risoni) Rice shaped pasta Barley
  • Pastina Small spheres about the same size or smaller than acini di pepe Little pasta
  • Pearl Pasta Spheres slightly larger than acini di pepe
  • Puntine Smaller version of Risi
  • Quadrettini Small flat squares of pasta Little squares
  • Risi Smaller version of orzo Little rice
  • Seme di melone Small seed-shaped pasta Melon seeds
  • Stelle Small star-shaped pasta Stars
  • Stelline Smaller version of stelle Little stars
  • Stortini Smaller version of elbow macaroni Little crooked ones
    Btpasta(1).jpg Tripolini In larger varieties these are sometimes called Farfalle Rotonde. Small bow tie-shaped pasta with rounded edges.

Stuffed pasta

  • Agnolotti Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables Diminutive of old word for "angel"; this was Giotto's nickname.
    Cannelloni mit Hackfleischfüllung.jpg Cannelloni Rolls of pasta with various fillings, usually cooked in an oven Big little canes
  • Cappelletti Square of dough, filled with minced meat, and closed to form a triangle Little caps
    Casoncelli in una grande padella.jpg Casoncelli or casonsèi A stuffed pasta typical of Lombardy, with various fillings Possibly from casa "house"
  • Casunziei A stuffed pasta typical of the Veneto area, with various fillings From casa house
  • Fagottini al tartufo.JPG Fagottini A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear Little cloth bundles
  • Maultasche A pasta stuffed with meat and spinach common in southern Germany Mouth pocket
  • Mezzelune Semicircular pockets; about 2.5 in. diameter Half-moons
  • Occhi di lupo A large, penne-shaped pasta that is stuffed Ribbed wolf eyes
  • Pelmeni Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
  • Pierogi Slavic dumplings of unleavened dough stuffed with varying ingredients Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
  • Ravioli Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof Possibly from rapa, "turnip"
  • Sacchettini Round, similar to fagottini, but also may use ravioli stuffing. A small square of pasta brought around the stuffing and twisted. Little sacks
  • Sacchettoni Large little sacks
    Bologna-DSCF7178.JPG Tortellini Ring-shaped, stuffed with a mixture of meat and cheese Little pies
  • Tortelloni Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini) Large little pies

Irregular shapes

  • Cappelli del prete Priest's hats
  • Gnocchi Thick, soft dumplings that may be made from semolina,[28] ordinary wheat flour,[29] flour and egg,[30] flour, egg, and cheese, potato, breadcrumbs, or similar ingredients. Lumps; may derive from nocchio, a knot in the wood, or from nocca (knuckle), or from gnocco (dumpling).
  • Passatelli Formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. It is typically found in Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna
  • Spätzle-02.jpg Spätzle German egg pasta that is either round in shape, or completely irregular (when hand made) Means "little sparrow" in Swabian German.

See also

Italian cuisine – The cuisine of Italy
Ragù – a meat-based sauce in Italian cuisine that is often served with pasta

 

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods- Jewish Foods
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article Tzimmes.