Glossary of Ingredients Terms

A type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

A fluted edge piece of pasta that has been rolled into a cone shaped flower. It is best when served with thick sauces or in casseroles.

A pasta variety that is shaped like a curved shell with ridges on the outer surface.

A small potato dough dumpling that is Italian in origin. Cooked in boiling water and served with butter and Parmesan cheese or a variety of sauces, gnocchi can also be chilled, sliced, and then fried or baked.

Short and chunky, c-shaped tube pasta.

A thin, pale colored Korean noodle made with wheat flour. They are available as flat narrow rods or thin round rods.

A pasta variety that is a thin, short, curled strand of pasta. Its shaped resembles a half circle with one end curled in.

An egg pasta variety that is shaped like small diamonds and is best used as a soup pasta.