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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 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 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.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

A coagulation of the milky liquid that is extracted from soybeans. A soft, cheese-like substance, more popularly known as tofu.

A type of Jewish dish that can be served as a dessert when prepared with sweet ingredients or can be served as a side dish or entrée when prepared with savory ingredients.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.

A soup consisting of mainly vegetables and a base of water or broth. It may include other ingredients, such as meat, noodles, rice and legumes.

A type of food wrap made from various ingredients that are mixed together to become a fresh dough used to make the skins.

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A type of flour made from dried chickpeas. Also known as gram flour, it is a common flour used in India as a thickener as well as for baking doughs, batters, noodles, and other fried or baked foods.

White translucent, slightly curved, thin tubes that are approximately 1 inch long. Rice macaroni is made from rice flour.

A liquid-based food that may consist only of broth or a cream-based substance, either of which may contain other ingredients such as meat, fish, poultry, pasta, noodles, vegetables, and fruit all cooked within the liquid.

A type of soup stock prepared with dried bonito tuna flakes, seaweed, and water. It is used in Japanese cooking and is most often the simplest form of a base stock for noodle dishes.

A pasta product, typically made from pasta flours such as semolina, that has been blended into a dough, enriched with soy nutrients derived from processed soybeans, and produced in some form of a pasata noodle.

A Chinese food consisting of small dumplings filled with various ingredients that may include meats, seafood, vegetables, cheeses, and seasonings.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

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

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

A type of flour produced from grinding polished rice (the bran and germ have been removed) into a powder.