PASTA
used as thickeners and stabilizers in foods such as puddings, custards, soups, sauces, gravies, pie fillings, and salad dressings, and to make noodles and pastas.
Starches
the second most popular grain after corn and is eaten as a staple food in ethnic cuisines around the world
Rice
a food made from flour, water, and sometimes egg, that is cooked and usually served with a sauce
Pasta
These are long, very thin, and delicate strands of pasta
Angel Hair
This delicate and light pasta calls for lighter-textured sauces
Angel Hair
Compound butters or thin, creamy sauces work well, but chunky
sauces can be too heavy.
Angel Hair
A large tube-shaped pasta and has smooth sides, and manicotti has ridged sides
Cannelloni
It is the ideal specimen for stuffing with fillings such as cheese or sauce.
Cannelloni
A pasta variety that is shaped like a small conch shell.
Conchiglie
It is commonly used in pasta salads and with meat sauces
Conchiglie
A pasta shaped like a small tube that is often used in soups
Ditalini
Goes well with creamy sauces
Ditalini
it would be a great type of pasta for mac and cheese
Ditalini
Shaped like a butterfly or bow tie.
Farfalle
Often used in pasta dishes that are baked such as a casserole.
Farfalle
shaped like long flat ribbon
Fettuccine
means "small ribbons"
Fettuccine
twice as wide a linguine, which is usually about 1/8 inch wide
Fettuccine
it is a thicker pasta, fettuccine is generally served with heavier, meat-based sauces.
Fettuccine
A large, wide, flat sheets of pasta with ridged edges.
Lasagna
It is a long, thin, flat strips of pasta that resemble flattened spaghetti
Linguine
Often used in conjunction with clam-based sauces or in other seafood dishes
Linguine
It works with slightly "wet" sauces, from tomato- to cream-based and beyond.
Linguine
A type of pasta in the shape of tubes
Manicotti
Fillled with meat or cheese and covered with tomato sauce
Manicotti
A type of pasta made ~ semolina and Shaped ~slender tubes.
Macaroni
Also known as elbow pasta
Macaroni
It is a variety of pasta consisting of tiny pieces of pasta available in a variety of shapes.
Pastina
It is the smallest type of pasta produced
Pastina
used in broth soups in Italian and Turkish cuisine
Pastina
A medium-sized tubes of ridged pasta
Rigatoni
Slightly larger and fatter than penne, with flat ends
Rigatoni
Meat sauces, cream sauces, and dishes with vegetables are all good fits for rigatoni.
Rigatoni
A wheel shaped pasta that is also known as ruote
Rotelle
used as the name of a twisted spiral pasta
Rotelle
Similar to rotini but larger in size
Rotelle
A short pasta twisted into a spiral shape, similar to fusilli
Rotini
Works well with cream or tomato sauces
Rotini