Glossary of Pasta Terms
No. of terms: about 200
Description: This is definitely the glossary for the Pasta lover! Found on THE NIBBLE, Great Food Finds, an online gourmet food magazine and website with product reviews, this glossary has a short but interesting introduction to Italian pasta. The glossary as such is comprehensive and well illustrated. Just the right place to finally learn about the <b>different types of pasta</b>. We all know that there are many and that they come in so many different <b>pasta shapes</b>, but you will be surprised to what level Italian kitchen has brought the art of pasta.
“If you love pasta, you’ll love learning the terms you don’t already know. For a visual chart of the different pasta shapes in this glossary, see our article on Pasta Shapes. (….) While this glossary includes international pastas, from Asian rice sticks to Polish pierogies, most of it focuses on Italian pasta.”
Example Term: BUCATINI
From “buco” for hole, hollow, bucatini (boo-cah-TEE-nee) are spaghetti-like strands of pasta that are thicker than spaghetti, with a thin, drinking straw-like hole down the center. They can be ridged (bucatini rigati). Bucatini originated in central Italy, but became popular in Rome, especially in the classic dish, Bucatini alla Matriciana, which has a light, spicy sauce made of tomatoes, pancetta, red pepper flakes, and grated Pecorino cheese.
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Keywords: Pasta glossary, Pasta terminology, Pasta terms, Food glossary, Pasta technical terms, Pasta shapes, Pasta Types,.
Quote as: Pasta Glossary. Copyright 2005-2011 Lifestyle Direct, Inc. All rights reserved.
Last visited on: 19, October 2011
Posted on January 12, 2009, in Food & Drink Dictionaries and tagged food glossary, Pasta glossary, Pasta shapes, Pasta technical terms, Pasta terminology, Pasta terms, Pasta Types. Bookmark the permalink. Leave a comment.