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Pasta that has a shape resembling an ear, hence the name, meaning "little ear" in Italian. The pasta is about 3/4 of an inch wide and dome shaped, with the middle being thinner than the outer edges.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

A pasta most often used in soup recipes that has the shape of a small tube. Pastina may be substituted if fischietti is unavailable.

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

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

A written procedure for the preparation of a food item or items. Recipes typically include a list of ingredients and a set of instructions on the necessary steps to prepare the foods being described.

Built in a variety of different designs, holders for books or pages of recipes offer valuable kitchen assistance to those using printed instructions when preparing foods.

Half moon shaped egg pasta that is small in size and stuffed with any of a variety of ingredients. Initially made as a round circle that is folded over and sealed around the edges, Mezzaluna pasta may have fillings such as meat, cheese, fish, herbs, spinach greens, squash, or other similar foods and topped with a cream sauce.

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

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 food dish consisting of a base of cooked pasta (generally spaghetti) that has been combined with strips or chunks of poultry (most often chicken or turkey), and a cream sauce made with sherry and Parmesan cheese.

A rich sauce made with Marsala wine as a key ingredient is used to enhance the flavor of pasta, poultry, pork, veal, fish, and game.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

A type of soup that has historical roots from the east coast of the U.S. to Jamacia. The recipes for Pepper Pot Soup vary from region to region, but a few of the common ingredients any of which may be added to make the soup include: beef stock, honeycomb tripe or corned beef, callaloo, kale, onions, okra, chile peppers, potatoes, pasta, and spices.

Thick and creamy in texture, this soup is basically made with cheddar cheese, water and flavorings. It is a type of soup most often prepared for use as an ingredient in other recipes rather than a soup to be served with sandwiches or salads.

A variety of Italian dry sausage that is produced in the manner of artisan foods from the rural regions in and around the province of Napoli, Italy.

An ancient cereal grain that originated in southern Europe, which is related to modern wheat. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species.

An oil that is extracted from the seeds or nuts of vegetable plants, such as corn, soybeans, peanuts, safflower seeds, sunflower seeds, and rape seeds (used for canola oil), that is turned into a spreadable form of margarine to be used as a replacement for butter.

The process of heating liquid to the temperature at which it will begin to transform into a gaseous state, which is 212ºF or 100ºC when water is boiled at sea level.