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A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.
A round or oval-shaped baking dish with a lid that is used to cook a wide variety of ingredients that are made into the food dish often referred to as a casserole.
A pasta strand very similar to vermicelli. Both thin spaghetti and vermicelli are slightly thinner than spaghettini.
A low carbohydrate pasta that is the same thickness and size as regular spaghetti. It has about 25% of the carbohydrates contained in regular pasta.
A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.
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