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Bow tie pasta with veal sauce. Photo courtesy Barilla.us.
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Last Updated March 2012
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Product Reviews / Main Nibbles / Pastas
Italian Pastas
Page 3: Italian & Other Pasta Types ~ E & F
If you enjoy this Pasta Glossary, we have a food glossary for almost every category of food, including Italian favorites like cheese, espresso and olive oil. Plus, find reviews of our favorite brands of pasta and sauces, pasta recipes and informative articles about pasta in our Pasta Section.
Click on a letter to go to the appropriate glossary section.
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EGG PASTA or EGG NOODLES or PASTA ALL’UOVO
Egg noodles originated in the Emilia-Romagna region of north central Italy. This is one of the two basic categories of commercial pasta. In Italian, the category is known as pasta all’uovo. The other category, pasta made without eggs, is called pasta di semola di grano duro. By law, egg noodles must have 5.5% egg solids by weight. The egg provides a richer color and flavor, and a few more calories.Plain pasta has a slightly nutty flavor, reflecting the durum wheat with which it is made.
The classic Italian egg pastas, such as tagliatelle, fettuccine and lasagne, are flat and of varying width. They are also made in non-egg versions. Egg pasta goes well with hearty dishes with meat-based sauces and cream sauces. They can be flavored with spinach (green-colored), tomato (red-colored), or squid ink (black-colored). They are often used in comfort foods, such as casseroles and soups.
ENRICHED
The term enriched on a pasta label refers to the addition of nutrients considered essential to a balanced diet, including several vitamins in the B complex, thiamine, riboflavin, niacin and folic acid.
EXTRUSION
A manufacturing process where the material ispushed and/or drawn through a die to create a shape. For artisanal pastas, the die surface is the traditional bronze, which provides a rough surface that has artisan visual appeal and is said to hold sauce better. Commercial production uses Teflon-coated dies, which enable faster processing and provide a smooth surface. In food processing, not only pastas, but breakfast cereals and ready-to-eat snacks are manufactured by extrusion.
FARRO
An unhybridized ancestor of modern wheat, farro is one of the first grains “discovered”: It sustained the Roman legions as they conquered Europe. It has a nutty flavor, is high in fiber content and nutrients and can be tolerated by many wheat-sensitive people because its gluten is more easily digested (check with your healthcare provider). Fettuccine from farro flour, made by artisan producer Rustichella d’Abruzzo, is available from SalumeriaItalia.com.
FRESH PASTA
Limited to long goods such as spaghetti, linguine and fettuccini, or filled pastas such as ravioli and tortellini, fresh pasta can be commercially-made, artisanally-made or homemade.The dough is made from all-purpose wheat flour, whole eggs, salt, and usually, oil for easier handling. The dough is blended, kneaded and rolled out by hand or machine and cut into the desired widths. Fresh pasta is very perishable. It must be wrapped in airtight packaging, refrigerated and used within four or five days. Learn how to cook fresh pasta.
FUSILLONI
Giant corkscrew pasta—the oni attached to fusilli means “big” (foo-zee-LOH-nee). They pair well with everything from cream sauces to chunky vegetable sauces.
Continue To The Next Page: Pasta Terms G To L
Go To The Glossary Alphabet Index, Above
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