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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.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

A food dish commonly served in Italy that is prepared with ravioli pasta. Made with noodle dough, the ravioli is stuffed with raisins that are mixed with ricotta cheese that has been aged.

A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

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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.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

A soft pasta noodle or dumpling made from flour, eggs, salt and water or milk. The dough is made firm enough to roll out and cut into thin pieces or it is made soft enough to force through a sieve with large holes.

A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches.

A larger version of ravioli.

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 device for cutting the pasta dough into pieces when making spaetzle. It is a flat, rectangle shaped device, resembling a hand grater that contains large holes and a square hopper with rounded corners on top.

A narrower version of the long lasagne noodle. It is found with wavy edges on both sides, on one side, or having straight cut edges on both sides.

A cooking process that places foods above, not in, water that is boiling or hot enough to produce steam that cooks the foods with a moist hot air.

A kitchen utensil that is used to strain liquids such as boiling water or to sift dry ingredients, such as flour or powdered sugar.

Very long, thin, strands of noodles made from rice flour and water. They are generally sold in a bundle and are used in soups, spring rolls, cold salads, stir-fries or are deep-fat fried until crispy and then crumbled over Chinese chicken salad.

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

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 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.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.