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Remove the tuna from the cans and allow the liquid to drain into a strainer.
After a few minutes, grind the tuna with a fork or in a food processor.
Clean a medium onion, wash it, wipe it with a paper towel, then cut it very finely.
Add chopped onion, minced margarine, salt powder and lemon juice. Homogenize the composition and place in a bowl.
Garnish with slices of onion and lemon.
It can be consumed immediately, or later. In the latter case, cover the bowl with the tuna paste and place it in the fridge.
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Many pasta cooks add a couple tablespoons of oil to the cooking water, thinking that, on the one hand, it will keep the pasta from sticking together and, on the other, that it keeps any foam from boiling over.
Because the oil floats on the water, even during the tumult of boiling, it indeed does keep the foam down. But the cost of adding the oil to the boiling water far outweighs this minor convenience.
Preventing the pot from boiling over is your job. Keep an eye on the water as it returns to the boil that’s the danger time. Plus, if you use a large boiling pot & # 8212 pretty much Pasta 101 & # 8212 any foam recedes quickly and then you’re off the hook.
Remember that added oil doesn’t prevent the pasta from sticking together during the boiling. It simply cannot get down into the water to do that. As Signore Yoda admonishes, & # 8220mix they do not, oil and water. & # 8221
But here’s the really bad news: Because the oil does float, as you drain the pasta into the colander in the sink, the pasta pours through the oil and the oil coats the pasta. Slickly oiled pasta prevents the sauce that you’ve prepared from adequately adhering to the pasta.
Pasta isn’t there on the dinner plate merely for backup it’s key. Any pasta carries the sauce with it. Smooth, lighter sauces cling to long pasta as the strands are drawn up to the mouth. Or certain other types of pastas ’nooks and crannies“ cup ”or snag into themselves the bits and pieces of meat or vegetables in their sauces.
If the pasta is greased with oil, it can’t do its job. Big mistake.
Boil pasta in a pot that looks too large for the task. The pasta and water need lots of room to move around each other in order for the pasta to cook properly. Stir the boiling pasta and water once in awhile. I prefer to use tongs rather than large forks, even so-called “pasta forks.” Tongs also make it easy to snag a piece or strand out of the cauldron to get a feel for how the pasta is cooking.
Cook pasta to the point that the Italians call “al dente,” which means (literally) “to the tooth,’ signifying a slight resistance at its center when bitten into. We might call it “underdone,” but that’s OK. The pasta will continue to cook a bit after draining (especially if you’re going to finish it in another pan, a very common technique in Italy), or even if it sits a bit before service.
Pasta should never be soggy that’s just not right. Plus, when it’s cooked through, its glycemic index rises (because it’s digested more quickly than when it’s al dente) and it’s therefore less healthy for you.
Finally, pull out at least one cup of the pasta cooking water. That cup, or even a few tablespoons, may come in handy as a remedial moisturizer as you finish the pasta with its sauce. You don’t want to use plain water from the tap, however hot it may be. It’s flavorless.
Finally, don’t just plop a pile of pasta on a plate, then ladle some sauce over it. That may be the common image, but it isn’t the best way to enjoy both foods. Do also as the Italians do and combine both the pasta and sauce in either the now-empty boiling pot or another pan (on low or medium heat) so that the flavors of both marry.
Here & # 8217s one recipe to try:
Cacio and Pepe
From the New York Times & # 8217 Mark Bittman, after a recipe from chef Flavio de Maio at his restaurant, Flavio al Velavevodetto in Rome. (I am guessing that this is the pasta eaten during the sweetest on-screen kiss of all time, the one between Lady and her Tramp at Tony's Trattoria in the Disney film, when their lips meet in a slurp of a shared strand of spaghetti. )
- 1 1/2 cups finely grated pecorino Romano, plus more for dusting completed dish
- 1 cup finely grated Parmigiano-Reggiano
- 1 tablespoon ground black pepper, plus more for finishing the dish
- 3/4 pound tonnarelli or other long pasta like linguine or spaghetti
- Good olive oil
Put a pot of salted water on to boil. In a large bowl, combine the cheeses and black pepper mash with just enough cold water to make a thick paste. Spread the paste evenly in the bowl.
Once the water is boiling, add the pasta. The second before it is perfectly cooked (taste it frequently once it begins to soften), use tongs to quickly transfer it to the bowl, reserving a cup or so of the cooking water. Stir vigorously to coat the pasta, adding a teaspoon or two of olive oil and a bit of the pasta cooking water to thin the sauce if necessary. The sauce should cling to the pasta and be creamy but not watery.
Plate and dust each dish with additional pecorino and pepper. Serve immediately.
Pasta shapes and their sauces
We may eat pasta shapes such as fusilli or farfalle for their novelty, or strands such as spaghetti or linguine because they are nostalgic & # 8212 and eat them with whatever saucing or in whatever preparation we dang well decide on & # 8212 but there is real rhyme and reason for pairing certain pasta shapes with certain sauces.
And the Italians, of course, show the way.
In Italy (and increasingly in all other countries) pasta, both fresh and dried, comes in hundreds of shapes, sizes and configurations. You’re excused for imagining that there is no way that each shape has its particular sauce.
No, it’s more that the general shape of a pasta pairs with a general type of sauce or preparation. And this is due mainly to the function of the pasta, what the pasta does with its sauce.
Long, thin pastas such as spaghetti, linguine, bucatini and fettuccine are designed to pull the sauce up along their length as the pasta is wound on a fork, at the edge of the plate, and then brought to what a friend of mine delightfully terms “The devourment chamber”: the mouth.
That’s why well-made pastes of this sort actually have rough-ish surfaces, made so by the (sometimes ancient) bronze dies through which they are extruded.
Sauces for long, thin pastas include cream- or oil-based sauces such as garlic and oil, or the typical “marinara” (if not too chunky), or sauces that might use a good splash of the pasta cooking water in the finishing, such as the recipe here, cheese and pepper.
Ribbon-shaped pastas such as pappardelle or tagliatelle, because of their wide flat surfaces, carry long-cooked meaty sauces such as the classic bolognese up along their length.
Pasta shapes with lots of twists or turns & # 8212 fusilli, gemelli, farfalle, orecchiette & # 8212 “cup” or trap the small bits of meat or vegetables in the sauces meant for them. Because of both the nature of the sauce and the pasta here, these bits and pieces adhere or cling to each other felicitously.
Tubed pastas such as penne or rigatoni, ziti and elbow are also great with such sauces, but they really shine in dishes where the sauce will find itself inside, as well as outside, the tube. That’s their design.
Such are baked pasta dishes of many sorts such as the Tuscan dish penne straccicate or our ol ’standard mac‘ n ’cheese. Tubed pasta also work well as the basis for pasta salads.
Finally, two pasta shapes that are commonly misused hereabouts.
I refer to mini-pasta shapes (what the Italians call “pastine”) such as orzo or Stellina (“Little stars”) that we use in pasta salad instead of where they belong, in wet & # 8212 very wet & # 8212 dishes such as soup. And for children, by and large, because their & # 8220devourment chambers & # 8221 are small, too.
You’ll find that barley makes for gloppy pasta salad but is a fine counterpoint to chicken broth.
The other commonly misused pasta shapes are the filled pastas such as tortellini or ravioli. They are not substitutes for long, thin or twisty-turn-y pastas, there for carrying sauces to the mouth. When treated as such, the cook makes a five-act play when a two-act will do and is better.
Filled pastas are mini pillows of pleasure, with most of their deliciousness all right there. A simple glistening of really top-notch olive oil, or unsalted brown butter with sage leaves, or merely some grated black pepper and Parmigiano-Reggiano with a bit of pasta cooking water to whip it together into a sheen & # 8212 that's all they need for their minimal adornment.
Pasta with artichokes, capers and toasted breadcrumbs makes for a quick, thrifty meal
I’m a big fan of salt and savoriness, so it’s no surprise I love brined things. Brining infuses food with extra flavor and also helps to preserve it, which is why items like marinated artichoke hearts and capers deserve room on your pantry shelves. And while you’re there, grab a box of pasta and some breadcrumbs and you’re ready to cook this recipe.
You’ll start by making some seasoned bread crumbs. Sure, you could use any pre-seasoned breadcrumbs that you might have on hand, but I like to buy plain ones because they are more versatile and then I can season them as I see fit. In this recipe, we toast panko, Italian seasoning and garlic powder in some olive oil until golden. The breadcrumbs add a nice crunchy topping to the pasta, but to be honest, they’re so good I would eat them sprinkled on just about anything.
The sauce for the pasta, if you can call it that, begins with sauteed artichokes and capers. I like nonpareil capers mostly because I think their small size makes them cute, but they also offer the best flavor and texture. Any capers you have around will work in this recipe. Since the artichoke brine is already full of flavor, some of it is added to the pan along with a spoonful of honey, for balance.
Fasting mayonnaise from mustard
Mustard is on the list of ingredients for a mayonnaise recipe. But the fasting period requires unique solutions, so you can easily turn him into the star of the dish.
Ingredient: two tablespoons of starch, 100 ml of water, two tablespoons of mustard, lemon juice, oil, pepper, a little salt.
Mix the starch with a little water, and boil the rest and when it boils, add the starch paste, stirring constantly. Once the composition has thickened, set the container aside and leave everything to cool. Then add the mustard, salt, pepper and oil gradually. Mix and complete with what is needed until the preparation comes out the way you want.
HOW TO MAKE GUAVA PASTRY
Guava and cream cheese is sliced into thin slices then placed on puff pastry sheets that have been defrosted. Place another sheet of puff pastry on top then cut to form individual pastries. The tops are then brushed with an egg wash which gives it a golden brown color as it bakes.
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Long pasta may be made by extrusion or rolling and cutting.
|Description||Translation||Synonyms||Origin or main area of consumption|
|Barbine||Thin strands, often coiled into nests||Little beards ||Barbin|
|Bavett||Narrower version of tagliatelle||Bibs ||Baverine, bibs, lasagna (in Sicily) ||Liguria |
|Bigoli||Thick, softer, spaghetti-like pasta. Made with whole wheat rather than durum. Sometimes made with duck egg. ||From bigolaro, the pasta press used to make bigoli ||Fusarioi ||Veneto |
|Bucatini||Thick spaghetti-like pasta with a hole running through the center||Hollow straws  Translated from Italian: ORAL, meaning "hole", and Italian: laundry, meaning "pierced".||Boccolotti, perciatellini, foratini, fidelini bucati, fide bucate, agoni bucati, spilloni bucati  ||Lazio |
|Busiate (or busiati)||Type of long macaroni. Often coiled around a twig of local weed. ||From bus, meaning "reed". ||Subioti, fusarioi, macaroni bobbesi, busa, ciuffolitti (Abruzzo), gnocchi del ferro ||Sicily (particularly Trapani)  Sardinia |
|Weather in Capellini||Very thin spaghetti, often coiled into nests. Angel hair is slightly thinner.||Thin hair, little hair ||Angel Hair,  Angel hair, angel hair, capelvenere, faithful, faithful, hats, overcoats, fine hats, dachshunds, nest noodles, nest barbs, ramicia, vrimiciddi  ||Liguria |
|Fedelini||Very thin spaghetti ||Little faithful ones||Naples, Genoa and Liguria |
|Ferrazzuoli||Similar to a twisted buccato with a cleft running on the side||Possibly from the thin iron square used to create the cleft  [ citation needed ]||Cannucce ||Calabria |
|Fettuccine||Ribbon of pasta approximately 6.5 millimeters wide. Larger and thicker than tagliatelle ||Little ribbons:  from slice, "to slice". ||Lasagne, ribbons, ramicce, sagne  ||Rome |
|File||Elongated screw.  ||Dialectal for yarn, yarn ||filleda,  filateddhi, filatelli, fusilli avellinesi, maccaruni aru ferru, ricci di donna ||Vibo Valentia (Calabria),  Avellino (Campania) |
|linguini||Flattened spaghetti||Little tongues ||Bibs, thin bibs, roots, tongues |
|Lagane ||Wide pasta||Lasagnoni, Bardele |
|Lasagna||Square or rectangle sheets of pasta that sometimes have fluted edges (curly lasagna). The square of pasta is lasagna while the dish is lasagne ||Possibly from Latin lasanum or Greek lasonon, "Cooking pot",   or the Greco-Roman laganum, a flat piece of bread. ||bardele, lasagnoni (Veneto) capellasci (Liguria) sagne (Salento) lagana (Apulia)  the fluted version can also be doppio festone, sciabo, sciablo |
|Lasagnette||Narrower version of Lasagna ||Little lasagna|
|Lasagnotte||Longer version of Lasagna||Bigger lasagna|
|Macaroni alla molinara||Very thick, long, hand-pulled pasta.||The miller’s wife’s pasta||Abruzzo|
|Campofilone macaroni||Thin strands of egg-based pasta. Similar to Angel hair.||The Marches |
|Mafalde||Long rectangular ribbons with ruffled sides.||Named in honor of Princess Mafalda of Savoy  ||Queens, cutters, ribbed noodles,  ladies, trinettes, ricciarelle, sfresatine, ribbons, ribbons ||Naples |
|Matriciani||Similar to perciatelli, but folded over rather than hollowed out|
|Pappardelle||Thick flat ribbons  of egg-based dough||From Tuscan papparsi, "to pig out". ||Papparelle,  paparele (Veneto) paspardelle (Marche) ||Tuscany and northern Italy |
|Perciatelli||"Virtually identical to bucatini" ||From pierce, "to hollow"||Macaroni, Macaroni, Mezzanelli, Long Macaroni ||Campania |
|boy||Very thick, irregular and long, hand-rolled pasta. ||From stick, "to stick". ||Lunghetti (Montalcino) pinci (Montepulciano) umbrici / ciriole (Umbria)  ||Tuscany |
|Pillus||Very thin ribbons cooked in beef broth||Lisanzedas, a variation large discs in lasagne-like layers||Sardinia|
|Rustic||Serrated ribbons||literally the feminine plural of rustic, meaning 'rustic' ||Apulia|
|Sagne 'cannulated||Long tube formed of twisted ribbon||Caned lasagna|
|Scialatelli or scialatielli||Short, flat ribbons||Sorrento |
|Spaghetti||A long, thin, cylindrical pasta of Italian origin, made of semolina or flour and water.  Spaghetti and spaghetti are slightly thinner or thicker, respectively. ||"Little strings".  Spaghetti is the plural form of the Italian word spaghetti, which is a diminutive of string, meaning "thin string" or "twine". ||Fide / fidi, fidelini, ristorante, vermicelloni, filatelli, vermicelloni giganti  ||Sicily|
|Spaghetti on guitar||Square spaghetti,  made of egg and 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.||Tonnarelli, guitar macaroni||Abruzzo|
|spaghettini||The slightly thinner version of spaghetti ||Thin spaghetti ||Thin spaghetti|
|Spagettoni||A slightly thicker version of spaghetti ||Thick spaghetti|
|Stringozzi||Similar to shoelaces||Shoestring-like, shoelaces |
|Su Filindeu||Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. ||The threads (or wool) of God ||Sardinia |
|Tagliatelle||Ribbons of egg-based pasta.  Generally narrower than fettuccine.||From the Italian Tagle, meaning "to cut". ||Tagliarelli, reginelle, fresine, nastri, fettuccelle, fettucce romane, fiadi, tagliolini tagliatelle smalzade (Trentino) lesagnetes (Veneto) bardele (Lombardia) fettuccine (Lazio) pincinelle (Colonna) tagghiarini (Sicily) taddarini (Sardinia)   ]||Emilia-Romagna (part. Bologna) |
|Cutters||Thinner version of tagliatelle||From the Italian Tagle, meaning "to cut".||Tagliolini tagliatini (Tuscany) tajarin (Piedmont) ||Liguria, Piedmont |
|Trenette||Thin ribbon ridged on one side. Slightly thicker than linguine.|
|Tripoline||Thick ribbon ridged on one side ||Signorine |
|Vermicelli||A traditional pasta round that is thinner than spaghetti.  ||Little worms  ||Very thin spaghetti||Campania |
|Ziti||Long, narrow hose-like tubes  larger than mezzani (also called means ziti) or bucatini that are traditionally broken before being put to cook.  The addition of the word Rigat (e.g. ziti rigati) denotes lines or ridges on the pasta’s surface. Ziti candelati are longer, zitoni a bit larger.||Bride and bridegroom (ziti is plural) in Sicilian dialect. ||Boccolotti, ziti, zituane, candles, ziti candelati  ||Sicily,  Southern Italy |
Short cut pasta ('' pasta corta '') are mostly made by extrusion.
|Image||Type||Description||Translation||Synonyms||Origin or main area of consumption|
|Rings||Short tubular, or annular-shaped, pasta sometimes with ridges on the inside or outside. ||Small rings ||Rings, rings, rings, rings of Africa (large rings) ||Sicily |
|Bushes||Short, thick twisted shape.||Ringlets||Sardinia|
|Calamarata||Wide ring-shaped paste||Squid-like||Calamari||Naples |
|Bells or press||Flattened bell-shaped pasta with a frilly edge on one end. Press are identical, with a smooth edge. ||Bellflower,   lilies are lilies,  press is a press (usually for olive or grapes, but also pasta). ||Lilies,  croissants, ox horns |
|Chef hats||Extruded pasta that looks like a chef’s hat||Chef hats||Chef's hats|
|Weather in Casarecce||Short lengths extruded into an S shape. ||From homemade, "homemade".||Casarecci, Cesariccia ||Sicily, Campania |
|Weather in Cascatelli||Designed by Dan Pashman in 2021 - thick, half-tubed pasta with ruffled sides||From waterfall, "little waterfalls"||United States|
|Castellane||Shell pasta coiled into a conical shape||Translated as "castle dweller", for the shape of the pasta loosely resembles that of a long, flowing robe.|
|Corkscrew||Corkscrew-shaped macaroni.||Corkscrews||Cellentani,  amori, spirali, tortiglioni, or fusilli rigati.|
|Weather in Cavatelli||Short, solid lengths. Exist in three sizes, usually measured in fingers (one, two or three) ||From the verb Cavaria, "hollow".||Barks,  gnocchi, manatelli, priest's ears, strascinati, truoccoli capunti, cingule, minuich, rascatelli, zinnezinne (Basilicata) cantaroggini, cavatieddi, cecatelli / cicatelli, cecatidde, mignuicchi, strascenate, tagghjunghele ( Marche) cavatielle, 'ncatenate, cazzarille, ciufele (Molise) cavasuneddi, cavatuneddi, gnucchitti, gnocculi (Sicily),  pizzicarieddi (Apulia).  Pictured is dry capunti, a variety of cavatelli from Apulia.||Southern continental Italy (i.e. Campania, Apulia, Molise, Basilicata, Calabria) and Sicily |
|Chifferi||Short and wide macaroni. Can be smooth (smooth) or furrowed (Rigat). ||From the Austrian cookies Kipferl. ||Elbows |
|Cicioneddos||Hand-rolled, shell-shaped paste that are smaller than malloreddus.||Sardinia|
|Shells||Seashell-shaped, usually furrowed (rigate)||Shells ||Arselle, abyssinians, coccioline, conchigliette, tofettine,  cinesini, margaritine, chinesi rigati, mezzo cocci, margherite margate, cappettine |
|Rooster crests||Short, curved, and ruffled||Cock's comb ||Cranes |
|Beans||Short narrow tube||Large beans|
|Butterflies||Bow tie- or butterfly-shaped||Butterflies ||bows, bows, bow ties, Genoese galla,  strichetti (Modena), nocchette (Apulia and Abruzzo) ||Northern Italy |
|Handkerchiefs||Thin rectangles or squares of pasta||Handkerchief ||Silk handkerchiefs, sea mandilins (Ligurian dialect) ||Liguria |
|festoon||Thick ruffled propellers||Festoon|
|Fiorentina||Grooved cut tubes||Florentine|
|creeps||Shaped like a flower||Flowers|
|Fusilli||Long, thick, corkscrew-shaped paste that may be solid or hollow.||The word fusilli presumably comes from Italian: spindle, meaning "spindle". ||Propellers, swivels, swivels, twisters, spirals  |
|Fusilli bucati||A hollow version of fusilli.  Note: different shapes can be attached to this name. Can be long, short or twined (long, short or twin). ||Holed spindles||Busiata, macaroni of the house, pierced, spun with the hole, shot with the hole.  ||Sicily |
|Garganelli||Egg pasta in a square shape rolled into a tube||From garganel, "esophagus"  ||Macaroni with petine (Marche), whistles ||Emilia-Romagna |
|Gemini||A single S-shaped strand of pasta twisted into a loose spiral. ||The name derives from the Italian for twins. |
|gnocchi||Lobed shells. Not to be confused with dumpling dumplings.||Possibly "knots" |
|Elbows||Elbow macaroni, furrowed.||From elbow, "elbow". ||Chifferi|
|Lorighittas||Strands of pasta rolled twice around three fingers to form a ring, and then twisted to look like a rope. ||Small rings ||Morgongiori, Sardinia |
|macaronic||Tubes, either bent or straight ||From Greek for food made from barley ||Macaroni  (outside of Italy), maccheroncini ||Naples |
|Maccheroncelli||Hollow tube-shaped paste that is slightly smaller than a pencil in thickness ||Small macaroni|
|Mafaldine||Short ribbons with ruffled sides ||Little mafalde||Mafalda corta, Biricci |
|Maltagliati||Irregular shapes of flat pasta formed from scraps of pasta production. ||Badly cut ||Strengozze,  malmaritati, blecs pizzocherini (Valtellina) straciamus / spruzzamusi (Mantua) gasse, martaliai (Liguria) begnamusi / sguazzabarbuz (Emilia-Romagna) strengozze (Marche) sagne 'mpezze (Latium) pizzelle (Apulia) leaves di salice ( Piedmont) |
|Malloreddus||Hand-rolled, shell-shaped paste with saffron.  A machine-extruded version also exists, which typically omits the use of saffron. ||In Campidanese dialect a malloreddu is a male cow (plur. malloreddus) ||Gnocchetti sardi,  caidos, macarones cravaos, maccaronis de orgiu ||Sardinia |
|Mandala||Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking. ||A reference to mandalas.|
|Marilia||Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced. ||From big, "sea"|
|Mezzani||Short curved tube  ||Half-size ones||Perciatelloni, Mezze Zite, Regine, Scaloppi, Napoletani, Hoernli (wide-spread in Switzerland, in at least 3 sizes) |
|Half sleeves||About half the length of rigatoni||Half-sleeves|
|Mezze penne||Short version of penne||Half-pens|
|Half bombers||Wide short tubes||Half-bombers|
|Nuvo||Short coiled pasta||Clouds|
|Paccheri||Large tube pasta often topped with sauce or stuffed with ingredients.  May collapse under own weight when cooking. ||from Neapolitan paccharia, "Slaps" with a depreciative -ero to indicate something common.   The name has been ascribed to a slapping sound they may make when eaten. ||Friar's sleeves, striped sleeves, rigatoni, rigatoncini, bombaroni, striped tufoli. Moccolotti in Marche and Umbria. ||Naples |
|Weather in Passatelli||Made from bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth. ||Pesaro e Urbino (northern Marche) and other regions of northern Italy such as Emilia Romagna |
|Strain pasta||Sheet pasta that is similar in shape to a cinnamon stick ||Log-type pasta|
|Feathers||Medium length tubes with ridges, cut diagonally at both ends. They can be either smooth (smooth) or rigate (grooved). Mostaccioli is also sometimes used for Barilla products, Pennetta have a shorter length and pennoni are wider and thicker. ||Pens (after a quill pen) or feathers. ||Pens, half smooth pens, half pens, half pens, pens, pens, queen pens,  mustaches, candle pens, Christmas / Christmas pens, ziti / zitoni pens. ||Liguria  |
|Curly pens||Curled penne variant, usually grooved.||Curly Feathers.|
|Weather in Picchiarelli||Slightly longer than cavatelli.||Apulia|
|Striped pipes||Very similar to Lumaconi but smaller has lines running the length of it||Grooved pipes.|
|Pizzoccheri||A type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour: the lack of gluten makes them hard to manipulate. ||From pinzochero, "bigot". ||Fugascion, pizzocher by Tei ||Valtellina (Lombardy) |
|Quadrefiore||Square with rippled edges||From picture, "square" and flower, "flower"|
|Radiators||Shaped like radiators, they were created between the First and Second World Wars.  They are often used in similar dishes as rotelle or fusilli because their shape works well with thicker sauces. ||Radiator ||Marziani |
|Curls||Hollow cut with cylindrical ridges.||Curls.|
|Weather in Ricciolini||Short wide pasta with a 90-degree twist||Little curls|
|Ricciutelle||Short spiralled pasta||Little curls|
|Rigatoncini||Smaller version of rigatoni||Small lined ones|
|Rigatoni||Medium-Large tube with square-cut ends, sometimes slightly curved. Always grooved, and straight or bent depending on extrusion method. ||From rigare, "to line, furrow, groove". ||Bombardoni, striped cannaroni, striped cannerozzi, Roman rigatoni, drills, striped tuffolini ||Lazio |
|Rotel||Wagon wheel-shaped pasta||Little wheels.||Bicycles, wheels, castors, wheels, castors, wheels  |
|Sagnette||Short thick ribbons from Abruzzo and Molise. Also called sore or noodles.|
|Weather in Sagnarelli||Rectangular ribbons with fluted edges|
|Sedani||Slightly larger than maccheroni with a similar slight bend. Can be smooth (smooth) or furrowed (Rigat).||From sedan, "celery"||Sedans, croissants, devils, devils, goblins or elephant tusks if smooth. ||Naples |
|Spiralini (Scharfalini)||Tightly coiled spirals||Little spirals|
|Tear||Strips of pasta ripped from a sheet.||From tear, "to rip off" ||Tuscany |
|Strozzapreti||Rolled across their width. Similar to Sicilian casarecce.||Priest-chokers or priest-stranglers ||Strangolarpreti, gnocchi di prete (Friuli) frigulelli, piccicasanti, strozzafrati (Marche), cecamariti (Lazio) maccheroni alla molinara (Abruzzo) strangulaprievete (Naples) strangulaprieviti (Calabria) affogaparini (Sicily) ||Tuscany, Emilia-Romagna |
|Tortiglioni||Larger tubes than rigatoni, the grooves are also deeper and spiral around the pasta. ||From Latin torquere, "to twist" ||Helical ||Campania, Lazio |
|Treccioni||Coiled pasta.||From braid, "braid".|
|Trenn||Penne shaped as a triangle ||Triangles, triangle pens|
|Trofa||Thin twisted pasta made of durum wheat and water.  Trophies bastard are made with chestnut flour. ||possibly from Greek trophy, "food"  or local Genovese dialect strofissià or strufuggiâ, "to rub". ||Rechelline, trophies. ||Liguria |
|Spinning tops||Pasta in the shape of spinning tops |
|Vesuvius||Corkscrew-shaped paste.||From Mount Vesuvius||campaign|
Dragged are mostly hand-made disks of pasta dragged (dragged) across a wooden board. Orecchiette are the typical example.
|Image||Type||Description||Translation||Synonyms||Origin or main area of consumption|
|Cencioni||Petal shaped, slightly curved with rough convex side ||Little rags||Mixture (Basilicata) ||Southern Italy |
|Corzetti||Flat figure-eight stamped from Liguria ||The name derives from a 14th century Genovese coin, the corset. ||Curzetti (Genoa) crosets (Piedmont) crosetti (Emilia-Romagna) croxetti, torsellini ||Val Polcevera |
|Fainelle||Flat dragged that vaguely resembles carob. ||Fainella means carob in Pugliese dialect. ||Foggia (Apulia) |
|Olive leaves||Shaped like an olive leaf||Olive leaves||Southern Apulia |
|Orecchiette||Irregular disc with a central dome and a slightly thicker crown. Dragged are identical but flat. ||Little ears ||strascinate recchini (Rome) recchietele (Campania, Molise and Basilicata) orecchie di prete (Abruzzo and Basilicata) cicatelli (Apulia) recchie di prevete (Foggia) cagghiubbi / fenescecchie (Bari) chancierelle / pochiacche (small / big versions Taranto) stacchiodde (Lecce ) ||Apulia |
These are small types of pasta, mainly used in soups, many of which belong to the pastina ("small pasta") family.  
|Image||Type||Description||Translation||Synonyms||Origin or main area of consumption|
|Peppercorns||Bead-like pasta ||Grains of pepper|
|Alphabet paste||Pasta that has been mechanically cut or pressed into the letters of the alphabet||Alphabet |
|Weather in Anchellini||Small beads |
|Rings||Small rings of pasta (not to be confused with Calamaretti)||Small rings||Aneletti, anidduzzi, cerchionetti, taraduzzi ||Sicily |
|Anellini||Smaller version of rings||Little rings ||Anelline |
|Harmony||Small "squiggles" |
|Conchigliette||Small shell-shaped paste||Little shells||Cocciolette |
|Corals||Ridged tubes |
|Corallina||Small short tubes of pasta||Little corals|
|Couscous||Tiny dots  reminding of couscous||I'm shocked.  Kusksu in Malta||Liguria, but found throughout Italy and in Malta.  |
|Fingers||Short tubes whose diameter is roughly the same as their length. Can be Liscate or Rigat ||Thimbles ||Fingers, tubes, tubes, gnocchi ziti, thimbles, corals old teeth, horse teeth, old gangue, maggietti (Apulia and Sicily) ||Campania, Apulia |
|Butterflies||Small bow tie-shaped paste ||Little butterflies ("bow tie" in Italian is butterfly tie, "butterfly tie")|
|Noodles ||Pasta prepared with eggs, flour and water. |
|Filini||Smaller version of noodles, about 12–15 mm long before cooking||Little threads.|
|Fregula||Bead-like pasta from Sardinia. Slightly toasted due to drying process. ||Little fragments ||Fregola, freula, fregua|
|Mushrooms||Small mushroom-shaped pasta||Little mushrooms|
|Gianduietta||Farm animals |
|Gramigne||Short curled lengths of pasta. Spaccatelle is larger. ||From grass, "weed"  or split, "slot" ||Crestines, smooth daisies, green beans, children, long tubes,  grasses, splits ||Sicily,  Emilia-Romagna, Marche, Friuli-Venezia Giulia |
|Grattini||Small granular, irregular shaped pasta (smaller version then Grattoni) ||Little grains|
|Grattoni||Large granular, irregular shaped pasta ||Grains|
|Midolline||Flat teardrop shaped pasta  (similar to Orzo but wider)|
|Occhi di passero||Thick rings |
|Occhi di pernice||Very small rings of pasta||Partridge's eyes|
|Orzo||Rice shaped pasta.  Risoni are slightly bigger. ||Barley,  rice ||Puntine, punte d'ago, armelline, semi d'orzo, semi d'avena, semi di riso, occhi di giudeo, armellette, puntalette, semi di cicoria, cicorietta, risetto, chicchi di riso, semini, avena, avena grande, cicorie, semi di melone, semi di mela, midolline, semoni, risone, risoni  riso |
|Pastina||Although pastina is the name for an entire family of miniature pasta shapes, it is also used to describe the most basic one in this family – small spheres, smaller than acini di pepe||Little pasta|
|Piombi||Spheres slightly larger than acini di pepe||Pearl pasta|
|Ptitim||Rice grains, spheres or other forms||Flakes||Israeli couscous, Jerusalem couscous, giant couscous, pearl couscous ||Israel|
|Puntine||Smaller version of Risi |
|Quadrettini||Small flat squares of pasta||Little squares ||Quadrucci, quadratini, quadretti, lucciole,  quadrellini, quadrotti quaternei (Emilia-Romagna) squadrucchetti (Umbria) ciciarchiola/cicerchiole (depending on size Lazio). |
|Sorprese||Small bell shaped pasta with a ruffled edge and a crease on one side. Can be ridged or smooth (lisce)||Surprise|
|Stelle||Small star-shaped pasta.||Stars, small or big (resp. stelline or stellette) ||anellini, avermarie, astri, fiori di sambuco, lentine, puntine, semini, stellettine, stellette  |
|Stortini||Smaller version of elbow macaroni||Little crooked ones|
|Tripolini||In larger varieties these are sometimes called farfalle tonde.  Small bow tie-shaped pasta  with rounded edges.||canestrini are small willow baskets.||Signorine,  canestri, canestrini, farfallini, galani, nastrini, nodini, stricchetti |
The name raviolo (plur. ravioli) can be used as a generic description for almost any type of pasta with filling. 
Ingrediente Salata de ton
1 conserva de ton (de 160 gr)
1 fir ceapa verde (sau 1 lingura ceapa uscata tocata marunt)
1 castravete murat (micut)
1 1/2 lingurita rasa mustar
4 linguri ulei de masline (sau ulei din conserva daca tonul e in ulei)
2 tablespoons lemon juice
2 fire marar
2 fire patrunjel
cateva frunze salata verde
4-6 linguri porumb din conserva
10 masline umplute cu migdale (sau umplute cu ardei)
crackers sau grisine pentru servit
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Mancaruri de post fara ulei: Dal (linte) cu conopida
Dal-ul (sau dhal) este un preparat sanatos cu specific indian si contine ierburi aromatice care ii dau o savoare deosebita. In plus, face parte din lista de mancaruri de post fara ulei.
Ingredientul principal este lintea, extrem de hranitoare, fiind o sursa ideala de proteina pentru vegetarieni sau pentru persoanele care nu vor sa consume carne intr-o anumita perioada a anului, asa cum este postul. In plus, lintea are multe fibre, nu contine grasime si contine doar 230 calorii la o cantitate cuprinsa intr-un pahar.
Curry-ul are numeroase beneficii pentru sanatatea organismului tau: contine antioxidanti si compusi antiinflamatori, stimuleaza buna functionare a creierului, previne pierderea memoriei sau formarea tumorilor, amelioreaza simptomele artritei si activeaza circulatia sanguina.
Preparation time: 5 minute
Cooking time: 40 de minute
Total time: 45 de minute
Cantitatea: 4 portii
- 1 ceapa mare, taiata marunt
- 2 catei de usturoi, pisati
- 2 linguri de pasta de curry
- 1 cana (200 g) de linte rosie uscata
- 3 cani (750 ml) de supa de legume
- 2 linguri de pasta de tomate
- 500 g de conopida, taiata in florete mici si cateva florete mari pentru ornare
- 1 cana (120 g) de mazare congelata
- 2 linguri de frunze de coriandru, tocate, si cateva pentru ornat
Iata cum poti sa prepari mancare de post fara ulei
1. Incalzeste intr-o tigaie 5 linguri de supa de legume (strecurata), la foc mediu.
2. Adauga ceapa, usturoiul si caleste-le, amestecand ocazional, timp de 5 minute ori pana se inmoaie ceapa.
3. Pune lintea, supa de legume ramasa, pasta de curry si cea de rosii. Adu totul la punctul de fierbere, acopera tigaia cu un capac, redu intensitatea focului si mai fierbe toate ingredientele timp de 15 minute.
4. Da focul la mediu, adauga conopida si fierbe acoperit, timp de 8-10 minute, pana se inmoaie legumele. Separat, fierbe cateva florete de conopida pe care sa le asezi deasupra preparatului dupa ce este gata.
5. Adauga mazarea la final si las-o pe foc 2 minute, apoi amesteca frunzele de coriandru tocate.
6. Orneaza preparatul cu frunze de coriandru si florete de conopida fierte.
Baked Feta Pasta
This is the story about another viral TikTok trend that I kinda sorted wanted to hate. but didn't. It's not that I didn't think the idea sounded delicious. It's just that the whole thing seemed too simple. Obviously roasting a block of feta with bursting tomatoes is going to be amazing. But is it good enough to break the internet?
My answer, begrudgingly, is yes. It's genius. But dare I say, not perfect? Below are my thoughts.
- You don't need to change the oven temperature. The OG recipe calls for baking the feta with the tomatoes at 400° for 30 minutes then kicking up for the last 10 minutes. After 30 minutes in the oven, I found my feta well on its way to a pretty shade of golden on top. To avoid burning additions like garlic and herbs (see my next note), I think it's best to keep the temperature steady.
- You can play add more than just tomatoes and feta. Quartered shallots will get nice and jammy, and smashed garlic will infuse the olive oil. Like spice? Throw in a ton of crushed red pepper flakes. Got thyme? Add a couple sprigs for an earthy touch.
- Adding pasta water helps. A scoop of pasta water will help stretch your sauce to coat your pasta more smoothly and generously.
Have you made this recipe? Let us know what you think in the comments below.
Editor's Note: We increased the amount of tomatoes in this recipe on February 9, 2021. One pint is all you need, but two is recommended for a fuller, more flavorful sauce.