Pasta - Glossaries - Tools

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Cookery Class >>> Glossaries

Pasta
A dough made from durum-wheat semolina, water and often eggs which is kneaded and cut into a wide variety of shapes. It is sold dried or fresh. Varieties of dishes include: Spaghetti alla Napoletana, Rigatoni, al Forno, Maccheroni al Pomodoro, Lasagne and Cannelloni. The best pasta is said to come from Bologna, where it's traditional to make the homemade version.

Use: Eaten with sauces, stuffed, or added to soups for bulk. Bought fresh or dried, it is used in dishes from Italy to China.

10 things to do with Pasta

-	Anchovies with tuna and red pepper sauce	-	Bean and pasta soup
-	Macaroni and meat stew	-	Ratatouille and pasta
-	Saffron cream pasta	-	Rocket pesto and oyster pasta
-	Taglatelle alla bolognese (Noodles with meat sauce)	-	Tortellini with brinjal and goat's cheese
-	Macadamia, spinach and prosciutto pasta	-	Baked pasta shells with spinach and feta

All listings under 'P' in A-Z OF INGREDIENTS

- Pancetta
- Prawn
- Pasta
- Pumpkin
- Peach
- Polenta
- Pecorino romano
- Pawpaw
- Parmesan
- Peanut
- Pecan nut
- Phyllo pastry
- Pistachio nut
- Poppy seed
- Prickly pear
- Pineapples
- Pectin
- Patty pans
- Peas
- Pomegranate
- Pancakes

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