- flour.
Dried pastas made
under this
category must be
labeled according to the subcategory.
Special pastas (paste speciali) – As with the
pasta above, with...
-
There are many
different varieties of
pasta. They are
usually sorted by size,
being long (
pasta lunga),
short (
pasta corta),
stuffed (ripiena),
cooked in...
- the
pasta. Long
pastas should have less
moisture content (and
therefore less water) so they will be able to
stretch during the extrusion.
Short pastas need...
-
elaborate as
several pastas tossed together with a
vinaigrette and a
variety of fresh,
preserved or
cooked ingredients.
Additional types of
pasta may be used,...
-
Pasta al
pomodoro (Italian: [
ˈpasta al pomoˈdɔːro]) is an
Italian food
typically prepared with
pasta,
olive oil,
fresh tomatoes, basil, and
various other...
-
Pasta Bravo was a fast
casual restaurant of Irvine, California. At its height,
Pasta Bravo operated 16
restaurants throughout the
Orange and San Diego...
-
Lietuvos paštas is the
company responsible for
postal service in Lithuania. The
company was re-established on 16
November 1918, and this date celebrate...
- not sealed.
Premade filled pasta for m****
consumption is
often pasteurized to set the
dough structure.
While most
filled pastas are
sealed on all sides,...
- (Italian: [dʒeˈmɛlli]; lit. 'twins') are a type of
pasta. It is most
often used for
making c****erole or
pasta salads.
Gemelli are not twin
tubes twisted around...
-
There is a
variety of
baked pasta dishes, also
called by
their Italian name,
pasta al forno:
Lasagne in
Italy Vincisgr****i
Timballo in
Italy Macaroni c****erole...
