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An egg pasta variety that is shaped like small diamonds and is best used as a soup pasta. Pastina may be substituted if grattoni is unavailable.

A variety of fresh egg pasta that is often associated with pasta makers in the Piemont region of Italy.

A type of egg pasta characterized by a shape that resembles a small, ridged, rolled tube, similar to a quill.

Square or round pillows of egg pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings.

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 popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

A narrow egg noodle that varies in length anywhere from 1 inch to 4 inches. It is a dried pasta that closely resembles homemade noodles.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

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

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

A strand pasta produced in the Umbria region of Italy that is often considered to be a thicker version of spaghetti.

A long, flat, wide pasta noodle, which is approximately 3/8 inch wide. It is generally an egg noodle.

Coarse ground Greek pasta made from semolina grain, which is traditionally combined with wheat flour, milk, and eggs to make a side dish similar to soup.

Long noodles made with wheat flour and eggs. They are available as a round noodle in various thicknesses and can also be fond as a flattened noodle in various widths.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

(Scientific Name: Morchella esculenta) A wild mushroom with a cone-shape cap that forms into a honeycombed and deeply indented outer skin.

1. Working in the food industry, this title is given to a person who has an occupation that involves the preparation of foods.