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A traditional Italian soup that filled with vegetables and pasta which are cooked in a hearty vegetable broth.

A creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

A short, flat wooden utensil that was most often used in kitchens when making and processing butter or commonly used during pasta making.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

Any of several types of sea salt that have been "cured" with smoke in order to add flavor to the salt as a seasoning, similar to a smoked meat.

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.

One of the three main types of wheat and the hardest variety grown. The other two main types or classifications are soft wheat and hard wheat.

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.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Most notably known as "Montepulciano". A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

A grape varietal most notably known as Montepulciano, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

Pronounced Mawn-teh-pool-chah-naw. A grape varietal, used in the production of deep ruby red wines, originating in the Abruzo and Marche regions of Italy.

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.

Made as a water-based soup, this soup combines meat and pasta in a soothing chicken broth. Chicken Wonton Soup, or Chicken Won Ton as it may also be referred, is a soup that contains cooked chicken meat, thick dumpling-like pasta, celery, spinach or herbs, and flavorings that are added to a chicken stock.

A traditional cheese-based sauce that is most often used as pasta sauce. The classic Formaggi sauce may be referred to as a "Quattro Formaggi" sauce, referring to the four varieties of cheese mixed in with the other ingredients in the sauce.

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 thin, round, white noodle made from wheat flour. It is similar to vermicelli. Strands of somen are generally found dried and often packaged in band tied bundles.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

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.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.