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Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

A variety of different fresh and dried noodles made from various flours and produced in numerous shapes and sizes, making them very versitile for use in meals.

Long dried Japanese noodles made from wheat flour or buckwheat and wheat flour that are combined into a web of intertwined noodles.

Long flat egg noodles that have been deep-fried in a flattened nest shape and then dried. The fried noodle cakes are fragile so they need to be handled with care.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

A large round cooking pot that is used boil pasta noodles. This kitchen utensil is typically made of stainless steel in a variety of sizes from 8 quart to 12 quart for general home use and larger sizes for commercial use.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

A Japanese noodle that is thin and translucent in appearance, similar to cellophane noodles. They are made from potato, rice, corn, or mung bean starches.

Very thin egg noodles, which are available in various widths. Wonton noodles are generally used in soups.

Narrow, flat noodles that resemble a traditional pasta in many respects. Made from compressed Tofu, Tofu Noodles contain a significant amount of protein and nutrients.

An Asian noodle that is wheat-based and sometimes contains eggs. The off-white noodle is very popular all over the world and is available in straight rods or crinkled into brick shapes.

A Chinese noodle, made from rice flour and water that have a mild subtle flavor and a chewy texture....

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

A type of flat pasta that differs from regular flour and water pasta in that eggs are added to enrich the dough.

A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide.

A type of pasta that differs from the others in that it always contains eggs or egg yolks blended into flour and water.

Thin, long, translucent noodles made from very fine strands of a gelatinous substance called konnyaku, which is taken from the "devil's tongue plant" (Japanese yam).

A long crinkled noodle similar to ramen noodles. The differences are that saimin noodles contain eggs and are not deep-fried.