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| cannelloni |
(usu. used with a sing. verb) large tubes of pasta which are usu. boiled, stuffed with meat or cheese, and baked in a sauce. |
| carbonara |
designating pasta that is covered with a mild cheese sauce made up of eggs, bacon, onion, and parmesan cheese. |
| durum |
a variety of wheat whose flour is the basic ingredient of spaghetti and other pasta. |
| hard wheat |
wheat that has hard kernels containing a high amount of protein, used to make semolina and pasta; durum. (Cf. soft wheat.) |
| linguine |
pasta in long, thin, flat strips. |
| macaroni |
any of variously shaped, dried pasta noodles made from flour and water, esp. the short, bent, hollow tubes; elbow macaroni. |
| manicotti |
a dish of Italian origin that uses pasta usu. stuffed with a cheese mixture, topped with a tomato sauce, and baked. |
| marinara |
served or covered with marinara, as pasta or seafood. [1/2 definitions] |
| minestrone |
a thick soup made with vegetables, beans, pasta, and often meat. |
| orzo |
pasta resembling grains of rice. |
| Parmesan |
a hard dry cheese made from skim milk and usu. grated to garnish other foods such as pasta. |
| penne |
pasta in the form of short, diagonally cut tubes. |
| pesto |
a sauce of ground fresh basil, pine nuts, garlic, and grated Parmesan cheese mixed with olive oil and served over pasta. |
| ravioli |
(used with a sing. or pl. verb) small pouches of pasta filled with ground meat, cheese, or the like. |
| rigatoni |
pasta formed into short, ribbed tubes. |
| semolina |
coarse wheat that is a byproduct in the manufacture of fine flour, used to make pasta, puddings, and the like. |
| spaghetti |
a form of pasta made in long thin strings, usu. served with a meat, tomato, or other sauce. [1/2 definitions] |
| tortellini |
a dish of small round pieces of pasta stuffed with meat, vegetables, and the like and served with a sauce. |
| vermicelli |
a kind of pasta shaped into long, thin threads like spaghetti but thinner. |
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