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

A popular Russian food dish that is typically made from thinly sliced beef taken from a tender cut of meat, which is quickly sautéed in butter with sliced mushrooms and onions.

A Chinese dish consisting of noodles fried with chicken, pork, beef, or fish, and a variety of vegetables.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

A dish native to Hungary that is prepared with beef or other meats, a variety of vegetables, and flavored with paprika.

A famous dish of German origin in which meat is marinated in a sweet and sour mixture for several days and is then braised for several hours in the marinade, producing meat that is very tender and flavorful.

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

A small portion of ground meat that has been seasoned and rolled into a round ball-like shape. Meatballs were most likely created as a way to use up excess meat, taking scraps of meat, grinding them into small bits and possibly adding some fillers to help hold the mixture together.