Pasta, Macaroni, Noodles


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The Big Book of Wok: 365 Fast, Fresh and Delicious Recipes
by Nicola Graimes
Spiral - 108 pages,
Not yet released by the publisher.
Anticipated Release Date:
September 2008.
You may pre-order this title.

Quick & Easy Asian Tapas And Noodles
by Periplus
Spiral - 128 pages,
Not yet released by the publisher.
Anticipated Release Date:
October 2007.
You may pre-order this title.

70 Simple Noodle Recipes
by Kit Chan,
Paperback - 96 pages,
Published: June 2007

by Eric Treuille and Anna Del Conte,
Paperback - 168 pages
2nd Edition,
Published: April 2007

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Everyday Pasta
by Giada De Laurentiis,
Hardcover - 256 pages,
Published: April 2007

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Pizza: Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones
by Charles Scicolone and Michele Scicolone,
Hardcover - 224 pages,
Published: April 2007

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The Best Make-Ahead Recipe
by Cook's Illustrated Editors,
Hardcover - 448 pages,
Published: February 2007

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Pasta : Food Made Fast
by Julia della Croce,
Hardcover - 112 pages,
Published: December 2006

Fun Food : Williams-Sonoma Kids in the Kitchen
by Stephanie Rosenbaum,
Hardcover - 128 pages,
Published: October 2006

The Comfort Food Cookbook : Macaroni & Cheese and Meat & Potatoes 104 Recipes, from Simple to Sublime
by Joan Schwartz,
Paperback - 352 pages,
Published: October 2006

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On Top of Spaghetti...
...Macaroni, Linguine, Penne, and Pasta of Every Kind
by Johanne Killeen and George Germon,
Hardcover - 288 pages,
Published: October 2006

The Spaghetti Sauce Gourmet : 160 Recipes from Four Kinds of Sauce
by David Joachim,
Hardcover - 260 pages,
Published: October 2006

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Tyler's Ultimate : Brilliant Simple Food to Make Any Time
by TV Chef, Tyler Florence,
Hardcover - 256 pages,
Published: September 2006

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Kids Cook 1-2-3
by Rozanne Gold,
Hardcover - 144 pages,
Published: September 2006

50 Great Pasta Sauces
by Pamela Sheldon Johns,
Hardcover - 112 pages,
Published: September 2006

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The Little Big Book of Comfort Food : 200 of the Best Home Recipes
by Natasha Tabori Fried, editor,
Hardcover - 344 pages,
Published: September 2006

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David Burke's New American Classics
by David Burke and Judith Choate,
Hardcover - 320 pages,
Published: April 2006

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Perfect Recipes for Having People Over
by Pam Anderson,
Hardcover - 304 pages,
Published: August 2005

Pasta, Noodles & Dumplings : Williams-Sonoma Mastering
by Michele Scicolone,
Hardcover - 144 pages,
Published: October 2005

101 Things To Do With Ramen Noodles
by Toni Patrick,
Spiral - 120 pages,
Published: May 2005

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365 Ways to Cook Pasta
by Natalie Haughton,
Spiral - 236 pages,
Published: April 2005

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Cover & Bake : A Best Recipe Classic
Here are more than 175 exhaustively tested recipes for one-dish meals that cook while you rest.
by Editors of Cook's Illustrated,
Hardcover - 368 pages,
Published: September 2004

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Il Fornaio Pasta Book : Authentic Recipes Celebrating Italy's Regional Pasta Dishes
by Maurizio Mazzon,
Hardcover - 180 pages,
Published: August 2002

About Pasta

Macaroni, Pasta, Noodles The English word pasta generally refers to noodles and other food products made from a flour and water paste, often including egg and salt. Less frequently, the term macaroni is used for the same products.

Pasta can also denote dishes in which pasta products are the primary ingredient, served with sauce or seasonings. The word comes from Italian pasta which means basically "paste", and by extension "dough", "pasta", or "pastry" as in "small cake". As recently as 1918 the English word "paste" was used instead of or alongside the Italian pasta. Today the word "pasta" is reserved for Italian-style noodles in English-speaking countries, while the word "noodle" has a more general meaning.

Dried Italian-style pasta is made from durum wheat semolina or flour, which gives it a light yellow color. Asian-style noodles as well as most fresh noodles are made from regular (non-durum) wheat flour. Some pasta varieties, such as Pizzoccheri, are made from buckwheat flour.

Gnocchi are often listed among pasta dishes, although they are quite different in ingredients (mainly milled potatoes) and mode of preparation.

Pasta is made either by extrusion, where the ingredients are forced through holes in a plate known as a die, or by lamination, in which dough is kneaded, folded, rolled to thickness, then cut by slitters. Fresh Pasta cooks quickly and has a delicate taste, but spoils quickly due to its high water content. Dry Pasta generally contains about 7% moisture, which makes it shelf stable for about a year.

Most people today like pasta because of its easy and fast preparation, as well as tastiness. Pastas only need to be boiled and topped, a process that can take as little as fifteen minutes. There are a number of ways to flavor pasta, many of which are commonly used cooking ingredients. Pasta is very versatile and almost impossible to to ruin.


Pasta was developed independently in a number of places around the globe (though some anthropology|anthropologists dispute this). In each of these places, the local grain was the primary starch in the diet. Grains had normally been consumed as a gruel or grain paste. Pasta noodles were developed as an alternative to a gruel or bread. Pasta noodles can be created in places where there is no oven, nor enough fuel to support an oven. In contrast, bread requires a great investment in time and effort to create. Any place you can have something dry, you can have pasta noodles.

The earliest known records of noodles in Europe are found on Etruscan civilization|Etruscan tomb decorations from the 4th century BC. Utensils that are thought to have been used to make pasta were also found in the ruins of 79 AD Pompeii, where other Chinese objects as mirror was found, the silk road was extended to Rome in 30 BC. Thus we know the popular legend of Marco Polo bringing back pasta to Italy from China is absolutely false - though he certainly may have brought back an assortment of Chinese noodle recipes with him. Note, however, that Chinese noodles are always used fresh, never dried before industrialisation; and they are comprised of one giant noodle mass through the cooking process because it is considered bad luck in China to cut noodles before serving them to eat.

Thomas Jefferson is credited with bringing the first macaroni machine to America in 1789 when he returned home after serving as ambassador to France.


Common pasta sauces in northern Italy include pesto (a green sauce, made from basil, pine nuts, olive oil, garlic and parmesan cheese) and also bolognese (a ground beef sauce); in central Italy tomato sauce (a red tomato-based sauce), and amatriciana (a red tomato/wine based sauce, usually including onion and bacon strips). Pasta sauces that are rarely eaten by Italians but are popular outside Italy include alfredo (a white cream sauce), and spaghetti with meatballs and tomato sauce.

In Italy, pasta with sauce (sugo) is often called "pastasciutta" ("asciutta" means "dry," indicating that the pasta is not served in broth).

Pasta varieties

While the only basic difference between these names is the shape of the pasta, each pasta is typically matched with a particular sauce based on cooking time, consistency, ability to hold sauce, ease of eating etc. In the same way that you wouldn't put a hamburger inside a hotdog bun, likewise, you wouldn't make pasta amatriciana, for example, with angel hair spaghetti, but with bucatini. Some pasta varieties are uniquely regional and not diffused throughout Italy. The most common varieties are in bold.

Shaped pasta

Campanelle - small cones (from the Italian for "bell")
Casarecci - short lengths rolled into an "S"
Cavatelli - sea shell shaped with rolled edges
Conchiglie - sea shell shaped
Conchiglioni - large stuffable sea shell shaped
Creste di galli - short curved and ruffled
Farfalle - bow tie or butterfly shaped
Farfallone - larger bow ties
Fiori - shaped like a flower
Fusilli - short lengths of twisted pasta
Fusilli Bucati - a more spring shaped variety
Gemelli - two short stands of pasta twisted together
Gigli - cone or flower shaped
Gramigna - short curled lengths of pasta
Lumache - snail shaped
Lumaconi - jumbo Lumache
Maltagliati - flat roughly cut triangles
Orecchiette - bowl or ear shaped pasta
Pipe - larger versions of macaroni
Quadrefiore - square with rippled edges
Radiatori - shaped like radiators
Ricciolini - short wide noodles with a 90-degree twist
Rotelle - wagon wheel shaped pasta
Rotini - pasta twisted into a spiral
Spiralini - more tightly-coiled fusilli
Strozzapreti - rolled across their width
Torchio - torch shaped
Trofie - thin twisted pasta

Tubular pasta

Bucatini - hollow spaghetti
Calamarata - wide ring shaped pasta
Calamaretti - smaller Calamarata
Cannelloni - large stuffable tubes
Cavatappi - "S" shaped macaroni
Cellentani - corkscrew shaped tube
Chifferi - short and wide macaroni
Ditalini - short tubes; like elbows but shorter and without a bend
Elbow macaroni - bent tubes
Elicoidali - slightly ribbed tube pasta
Fagioloni - short narrow tube
Garganelli - square egg noodle rolled into a tube
Gomiti - wide "C" shaped pasta
Macaroni - any narrow tube pasta
Maccheroni - longer macaroni
Maccheroncelli - hollow pencil shaped pasta
Maltagliati - short wide pasta with diagonally cut ends
Manicotti - large stuffable ridged tubes
Mezzani - short curved tube
Mezze Penne - short version of penne
Mezzi Bombardoni - wide short tubes
Mezzi Paccheri - shorter version of paccheri
Mostaccioli - longer version of penne
Paccheri - large tube
Pasta al ceppo - shaped like a cinnamon stick
Penne - medium length tubes with diagonally cut ends
Penne rigate - penne with ridged sides
Penne Zita - wider version of penne
Pennette - short thin version of penne
Pennoni - wider version of penne
Perciatelli - thicker bucatini
Rigatoncini - smaller version of rigatoni
Rigatoni - large and slightly curved tube
Sagne Incannulate - long tube formed of twisted ribbon
Trenne - penne shaped as a triangle
Trennette - smaller version of trenne
Tortiglioni - narrower rigatoni
Tuffoli - ridged rigatoni
Ziti - long narrow hose like tubes
Zitoni - wider version of Ziti

Strand noodles

Angel Hair - thicker than capellini
Barbina - thin strands often coiled into nests
Capellini - even thinner than angel hair; thinnest spaghetti-like noodle
Chitarra - similar to spaghetti, except square rather than round
Ciriole - thicker version of chitarra
Fedelini - thinner than spaghettini
Fusilli lunghi - very long fusilli
Pici - very thick, found in Tuscany
Spaghetti - long, round, and thin. Thicker than spaghettini
Spaghettini - thinner than spaghetti, thicker than fedelini
Strangozzi - square in cross section
Vermicelli - thinner or thicker (in Italy) than spaghetti

Ribbon pasta noodles

Bavette - narrower version of tagliatelle
Bavettine - narrower version of bavette
Fettuce - wider version of fettuccine
Fettuccine - ribbon of pasta approximately one centimeter wide
Fettucelle - narrower version of fettucine
Lasagne - very wide noodles that often have ridged sides
Lasagnette - narrower version of lasagna
Lasagnotte - longer version of lasagna
Linguettine - narrower version of linguine
Linguine - flattened spaghetti
Mafalde - short rectangular ribbons
Mafaldine - long ribbons with ruffled sides
Pappardelle - thick flat ribbon
Pillus - very thin ribbons
Pizzoccheri - ribbon pasta made from buckwheat
Reginette wide ribbon with rippled edges
Sagnarelli - rectangular ribbons with fluted edges
Stringozzi - similar to shoelaces
Tagliatelle - ribbon fairly thinner than fettuccine
Taglierini - thinner version of Tagliatelle
Trenette - thin ribbon ridged on one side
Tripoline - thick ribbon ridged on one side

Micro pasta

Acini di pepe - small spheres of pasta
Alphabets - pasta shaped as letters of the alphabet
Anelli - small rings of pasta
Anellini - smaller version of anelli
Chilopitta - a squared-shaped pasta
Conchigliette - small shell shaped pasta
Corallini - small short tubes of pasta
Couscous - small granular pasta
Ditali - small short tubes
Ditalini - smaller versions of ditali
Farfalline - small bow tie shaped pasta
Fideos - short thin noodles
Filini - smaller version of fideos
Funghini - small mushroom shaped pasta
Occhi di pernice - very small rings of pasta
Orzo - small rice shaped pasta
Pastina - small spheres about the same size or smaller than acini di pepe
Pearl Pasta - spheres slightly larger than acini di pepe
Quadrettini - small flat squares of pasta
Risi - smaller version of orzo
Seme di melone - small seed shaped pasta
Stelle - small star shaped pasta
Stelline - smaller version of stelle
Stortini - smaller version of elbow macaroni
Trachana - star shaped pasta
Tubetti - longer version of ditali
Tubettini - smaller version tubetti

Stuffed Pasta

Tortellini and Tortelloni

Commercial Pasta

Kraft Dinner

Related Recipes:
· Calzone Italiano
· Fettuccine with Ricotta, Tomatoes and Basil

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