30 types of salad

Antipastos Italian salami,Italian cheese, lettuce, olives, Italian dressing

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Acar

Indonesia, Malaysia, andSingapore

Made from yardlong Vegeta beans, carrots and cabbage which ble are pickled in vinegar and dried chili salad peppers. Thevegetables are then tossed in ground peanuts.

Agrigento Salad

Agrigento, Italy

Pasta salad

A lettuce and Radiatori pasta based salad with tomatoes, roasted peppers, artichokes, mushrooms, and Kalamata Olives. Usually served with oil and vinegar or balsamic vinaigrette.

Ambrosia (fruit salad)

United States

Fruit salad

Mixed with sour cream and/or sweetened whipped cream, yogurt, pineapple, mandarin oranges andcoconut.

Arab salads

Arab cuisine

Vegeta Combines many different vegetables and ble spices, and often served as part of salad a mezze

Asinan

Indonesia

A pickled (through brined or vinegared) ve getable or fruit dish, commonly found Vegeta in Indonesia. The vegetable asinan is ble or preserved vegetables served in a thin, hot, fruit peanut sauce with vinegar, topped with salad peanuts andkrupuk. The fruit asinan is preserved tropical fruits served in sweet, hot and sour vinegar and chili sauce,

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sprinkled with peanuts.

Bean salad

Bean salad

Mainly composed of cooked pole beans (green beans and/or yellow wax beans), cooked garbonzo beans, cooked kidney beans and sliced or diced fresh beetroot. The beans are marinated in an oil/vinegarvinaigrette, sometimes sweetened with sugar.

Bok l'hong bok lahong

Cambodia

Fruit salad

A papaya salad. Herbs added to the salad either as ingredients or garnishes might include kantrop,[2] lime leaves and basil. The dressing may include fish sauce, shrimp paste, dried shrimp, preserved crabs, crushed peanuts and/or lime juice. Other vegetables used may include diced tomatoes and shredded carrots.

Caesar salad

Mexico

Green salad

Romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, and black pepper.

Caprese

Campania, Italy

Tomato Large tomato slices alternating with large and round mozzarella di bufala slices, with cheese basil and olive oil. salad

Celery Victor

American (cuisine). Celery hearts simmered in Invented in 1910 Vegeta a veal or chicken stock, chilled (often in [1] by Victor Hertzler who ble a citrus or vinegar marinade), tossed with is also credited by some salad mild peppers, then served over Romaine as inventing crab lettuce. [2] Louis.

Cheese

a salad consisting of grated

Name

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Description

slaw

cheese, grated carrot and [3] a mayonnaise dressing.

Chef salad

United States

Usually made with hard-boiled eggs, strips of ham or another cold cut (such as roast beef, turkey, orchicken), croutons, Green, tomatoes, cucumbers, and cheese (often vegeta crumbled), all placed upon a bed of ble and tossedlettuce or other leaf vegetables. meat Several early recipes also salad include anchovies. The dressing on this salad was traditionally Thousand Island dressing, and it may be served with other dressings.

Chicken salad

Worldwide

Meat salad

Any salad that comprises chicken as a main ingredient. Other common ingredients include boiled eggs, mayonnaise, and a variety of mustards.

Chilean salad

Chilean cuisine

Vegeta Contains tomato, onion, coriander and ble olive oil, and sometimes with chili peppers salad

Chinese chicken salad

American Chinese cuisine

Meat salad

A salad with chicken flavored by Chinese seasonings, popular in the United States.

oban salatas

Turkey

A combination of finely chopped tomatoes, Vegeta cucumbers, onions, green peppers and ble flat-leaf parsley. The dressing consists of a salad simple mix of lemon juice, extra virgin olive oil and salt.

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Cobb salad

United States

The original recipe contained: lettuce (head lettuce, watercress, chicory, Vegeta and romaine), tomatoes, ble crispbacon, Chicken breast, hard-cooked salad eggs, avocado, roquefort cheese, chives a nd vinaigrette.

[4]

Coleslaw

United States

Cabba ge

Coleslaw, sometimes is a type of salad consisting primarily of shredded raw cabbage. It may also include shredded carrots.

Crab Louie

United States

A typical Crab Louie salad consists [5] of crab meat, hard boiled eggs, tomato, asparagus, cucumber and is Seafoo served on a bed of Romaine lettuce with d salad a Louie dressing based on mayonnaise, chili sauce and pepperson the side. Some recipes include olives and scallions.

Curtido

Central America

Cabba ge

A lightly fermented cabbage relish.

Egg salad

Egg salad

Egg salad is often used as a sandwich spread, typically made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery or onion, salt, pepper and paprika.

Eggplant salads and appetizer s

Vegetable salad

Eggpla Many global cuisines ntfeature eggplant salads and appetizers. based

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Fattoush

Levant

Bread salad

A bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and [6] other vegetables.

Fiambre

Guatemala

A traditional Guatemalan salad eaten on November 1 and 2, to celebrate the Day of the Dead (Da de los Difuntos) and the All Saints Day (Da de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.

Fruit salad

Worldwide

Fruit salad

Made with various types of fruit, served either in their own juices or a syrup. Also known as a fruit cocktail.

Gadogado

Indonesia

A traditional dish in Indonesian cuisine, Vegeta and is a vegetable salad served with ble a peanut sauce dressing, eaten as a main salad dish.

Garden salad

Worldwide

Green salad

Made with lettuce such as iceberg, [7] romaine or mesclun greens. Other toppings may include: tomatoes, carrots, onions, cucumbers, mushrooms, bell peppers.

Glorified rice

United States

Rice salad

Made from rice, crushed pineapple, egg, sugar, vinegar, flour and whipped [8] cream. It may be decorated [9] with maraschino cherries.

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Golbaengi muchim

Korea

Made with Neverita didyma, (a sea snail), dried shredded squid or dried Alaska pollack, vegetables such as sliced cucumber, and shredded scallions, and mixed with a hot and spicy sauce. The sauce is generally made with gochujang (chili pepper paste), chili pepper powder, vinegar, sugar, salt, [10][11] minced garlic, andsesame oil.

Greek salad

Greece

Made with wedges of tomatoes, cucumber, green bell peppers, red onion, sliced or Vegeta cubed feta cheese, and kalamata olives, ble typically seasoned with salt, black pepper salad and dried oregano, and dressed with olive oil.

Ham salad

Meat salad

Includes ham, mayonnaise or salad dressing, diced dill or sweet pickles or pickle relish, chopped hard boiled egg, and perhaps onions, celery, cucumber or tomatoes.

Insalata Caprese

Italian region of Campania

Made of sliced fresh buffalo mozzarella, tomatoes and basil, and seasoned with [12] salt, pepper, and olive oil.

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Israeli salad

Palestinian salad, Arab [13][14] salad

Chopped salad of finely diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and Vegeta dressed with fresh lemon juice, olive oil ble and black pepper. Generally, the salad cucumbers are not peeled. The key is using very fresh vegetables and chopping [15] them as finely as possible.

Jello salad

United States

Made with flavored gelatin, fruit and sometimes grated carrots or, more rarely, other vegetables. Other ingredients may include cottage cheese, cream cheese, marshmallows, nuts or pretzels.

Karedok

West Java, Indonesia

A raw vegetable salad made from Vegeta cucumbers, bean ble sprouts, cabbage, legumes, Thai basil, salad and small green eggplant.

Kinilnat

Philippines

The leaves, shoots, blossoms, or the other parts of sweet potato, bitter melon and/or Vegeta other edible plantsare boiled and drained ble and dressed with bagoong (preferably) salad or patis, and sometimes souring agents likecalamansi or cherry tomatoes are added, as well as freshly ground ginger.

Ksr

Turkish (cuisine)

Cereal salad

A side dish made from fine bulgur, parsley, and tomato paste.

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Larb

Lao (cuisine) and the Isanregion of Thailand

Meat salad

A spicy meat salad usually made with chicken, beef, duck, turkey, pork or sometimes fish, flavored withfish sauce, lime juice and herbs.

Lyutika

Bulgaria

Vegeta Made from roasted peppers, ble tomatoes, garlic, onions, and vegetable oil, salad usually crushed with a pestle in a mortar.

Macaroni salad

America, Australia

Pasta salad

Made with cooked elbow macaroni pasta served cold and usually prepared with mayonnaise.

Macedoni a salad

Composed of small pieces of fruit or vegetables. The former is eaten as a dessert, the latter as a cold salad.

Matbucha

Vegeta Mainly made with tomatoes, roasted Israel, Morocco, Tunisia ble peppers, oil and garlic which are cooked ,Algeria, and Libya salad together.

Mesclun

Provence, France

A salad mix that traditionally mix includes Vegeta chervil, arugula, leafy lettuces and endive ble in equal proportions, but modern iterations salad may include an undetermined mix of fresh and available lettuces and greens.

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Description

Michigan salad

United States

Vegeta Green salad usually topped with dried ble fruit cherries, blue cheese, and salad a vinaigrette salad dressing.

Naem khluk

Thailand

Meat salad

Crumbled, deep-fried balls of sticky rice and naem (fermented sausage of pork skin mixed with sticky rice) are mixed with sliced shallots, dried chillies, fish sauce and lime juice. It is served with raw vegetables and fresh herbs.

Nioise salad

Cte d'Azur region of France, originating in and named for the city of Nice, France.

Cos lettuce, native Nicoise olives and Vegeta garnished with tinned anchovies. The ble salad is served with salad traditionalDijon vinaigrette.

Panzanell a

Florence, Italy

Bread salad

a bread salad that includes sliced bread and fresh tomatoes flavored with basil, olive oil, and vinegar, often with salt and Black pepper.

Pao cai

Vegeta Chinese and Sichuanes ble A pickled cabbage salad. ecuisine salad

Pasembur

Malaysia

Shredded cucumber, turnip, potato, beancurd, bean sprouts, prawn fritters, spicy fried crab, fried octopus, etc. served with a sweet and spicy nut sauce.

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Pasta salad

Worldwide

Pasta salad

Prepared with one or more types of pasta, usually chilled, and most often tossed in a vinegar, oil or mayonnaise-based dressing.

Perigourdi ne

Prigord, SW France

Vegeta Lettuce with croutons, duck gesiers (gizzards), walnut and a ble salad vinaigrette dressing made with walnut oil.

Phla mu

Thailand

Meat salad

A spicy Thai salad of grilled pork, lemongrass, mint, culantro and shallots, with a dressing of lime juice, sweet chilli paste (nam phrik phao), fish sauce, pounded garlic and bird's eye chili.

Piyaz

Turkey

Bean salad

Made from any kind of dry beans with hard-boiled egg and vegetables.

Poke salad

A cooked pokeweed salad. All parts of pokeweed are toxic including the raw Vegeta aboveground leaves sprouting in the early ble spring. The poisonous principles are found salad in highest concentrations in the rootstock, less in the mature leaves and stems, and least in the fruits.

Potato salad

Worldwide

Potato salad

Made from potatoes, and varies throughout different regions of the world. American versions often use mayonnaise, sour cream or milk [16] dressing.

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Raheb

Middle East

Vegeta Made with eggplant (aubergine) and ble tomatoes. salad

Rojak

Malaysia, Singapore an Fruit dIndonesia salad

A fruit and vegetable salad dish

Russian salad Salade russe, Sal ade Olivier

Moscow, Russia

Potato salad

Usually has diced potato, vegetables and sometimes meats, with mayonnaise.

Sevenlayer salad

United States

Usually includes Iceberg lettuce, tomato, Vegeta cucumber, onion, sweet peas, hard boiled ble eggs, sharp cheddar cheese, salad and bacon pieces.

Salad Shirazi

Iran

Vegeta A salad of chopped tomatoes, cucumber, ble olive oil, lime juice and mint. salad

Shopska salad

Macedonia

Vegeta Made with tomatoes, cucumbers, onion, ble raw green or roasted red peppers, parsley, [17] salad and sirene (white brine cheese).

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Snickers salad

United States

Candy salad

A mix of Snickers bars, Granny Smith apples, and whipped cream or whipped topping (such as Cool Whip) served in a bowl.

Som tam Som tum

The Isan region of Thailand.

Fruit salad

A spicy salad made from shredded unripe papaya.

Szaot

Silesia

Potato salad

Made from boiled potatoes, carrots, peas, ham, various sausages, pickled fish, boiled eggs, and dressed with olive oil or mayonnaise.

Tabboule h

Levant

Herb salad

Finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice.

Taco salad

Mexico and United States

A fried tortilla shell stuffed with shredded iceberg lettuce and topped with tomato, Cheddar cheese, sour cream, guacamole, and/or Taco sauce, then topped with taco meat (ground beef) or seasoned shredded chicken. The salad may also include a base of refried beans on the shell before the lettuce is added.

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Green papaya salad

Laos

Fruit salad

Made from shredded unripened papaya and often served with sticky rice.

Gi nhch

Vietnam

Rice paddy eel salad

Made from small fry and usual condiments of Gi, Vietnamese salad

Tam mu yo

Thailand

Meat salad

A spicy Thai salad made with mu yo, a Thai pork sausage which is often also described in Thailand as "Vietnamese sausage". The dressing is somewhat similar to that of som tam.

Tam phonlama i ruam

Thailand

Fruit salad

The fruits used in this particular salad show the fusion aspect of Thai cuisine, as it incorporates "modern" (for Thais) fruit such as apples and grapes besides traditional fruit such as pineapple and guava. The dressing is made with pounded garlic, sugar, chillies, dried shrimp, lime juice and fish sauce, and is similar to that of som tam.

Taramosa lata

Greece and Turkey

Fish roe

A Greek and Turkish meze. It is traditionally made from taramas, the salted and cured roe of the carp orcod. The roe is mixed with either bread crumbs or mashed potato, and lemon juice, vinegar and olive oil.

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Tuna salad

Usually a blend of three main ingredients: tuna, eggs, and some form of mayonnaise or mustard.

Urnebes

Serbian cuisine

made of pavlaka, a dairy product that is produced by souring heavy cream and hot chili peppers, with salt and other spices

Waldorf salad

Waldorf Hotel in New York City

Fruit salad

Julienned apple and celery, chopped walnuts, grapes, and mayonnaise

Watergat e salad Pistachio salad, Hawaiian Surprise, Pistachio Delight, and Picnic Passion

Midwestern United States

Dessert Made from pistachio pudding, canned fruit, salad and cool whip.

Wedge [18][19] salad

United States

[20]

Made from cutting a solid non-shredded head of lettuce into a wedge shape, topped with bleu cheese dressing and pieces of cooked bacon.

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Wurstsala t

Germany, Alsace, Meat Switzerland and Austria. salad

A tart sausage salad prepared with vinegar, oil and onions.

Yam khai dao

Thailand

Egg salad

A spicy Thai salad made with fried egg (khai dao).

Yam khamin khao kung

Thailand

Spice salad

A spicy Thai salad made with finely sliced "white curcuma" (Curcuma zedoaria), shredded coconut, cooked prawns, sliced shallots, dried chillies, fresh green bird's eye chilies, roasted cashew nuts, and crispy fried onion rings.

Yam kun chiang

Thailand

Meat salad

A Thai salad made with a dried pork sausage of Chinese origin called kun chiang. This dish is often eaten with plain rice congee.

Yam naem

Thailand

Meat salad

A Thai salad containing sausage made from fermented raw pork and sticky rice (naem).

Yam pla duk fu

Thailand

Fish salad

Crispy fried shredded catfish served with a spicy and tangy green mango salad.

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Yam thua phu

Thailand

A Thai salad with winged beans, salted Vegeta eggs, toasted coconut, shallots, fish ble sauce, lime juice and chillies. Other salad ingredients, such as squid, can be added to the basic recipe.

Yorkshire Salad

Yorkshire cuisine

A very basic salad of lettuce, cucumber, chopped onion/spring onion, chopped Vegeta fresh mint, pinch of sugar and drown in ble malt vinegar. Serve to accompany a hot salad roast joint, Yorkshire pudding, or Sunday afternoon 'fuddle'.

Yusheng Yee sang or Y uu sahng

Teochew cuisine, China

Fish salad

Made with strips of raw fish (most commonly salmon), mixed with shredded vegetables and a variety ofsauces and condiments.

Types Of Grain Note: For information on the nutritional aspects of various grains, including important information on which grains are gluten free and which are not, see the article, "Grain Nutritional Facts."

Amaranth Amaranth is not actually a grain, but an herb, however it is often used as a grain. The plant, which grows as high as 7 feet, has broad leaves, beautiful red flowers, and seed heads that resemble bushy versions of corn tassels. One plant may produce as many as half a million seeds. Amaranth is usually grown as a secondary crop in many areas of the world and most of the production in the United States is limited to Nebraska, Colorado, and Minnesota. The amaranth seed (or grain) is light tan in color and has a very mild tangy or peppery flavor. When used as a cereal grain, amaranth can be processed into cereal flakes, added to baked goods such as muffins and breads, or used to make a hot porridge cereal that is crunchy and nutty tasting. Amaranth can also be used as a food extender, for cookies and desserts, or as a side dish similar to potatoes or polenta. The seeds are often milled into flour that can be used for a variety of baked goods and pasta.

Barley After wheat, rice, and corn, barley is the most important cereal crop in the world. It is very hardy, so it is grown in a variety of climates. Like wheat, it is planted in the spring or fall. It is a staple food crop in Asia and in many of the countries surrounding the Mediterranean. In the United States, the important growing area is the northwest quarter of the contiguous states, extending from Minnesota to Washington.

Barley has a nutty and somewhat sweet flavor and the color of the grain ranges from a light tan to various shades of brown or purple. The outer husk and bran layers are often removed from the barley grain before it is processed further. This is referred to as "pearled" or "polished" barley, which is used to produced barley flour, barley flakes, or barley malt and malt syrup.

Buckwheat Sometimes considered a cereal grain because it is processed and prepared in similar ways, buckwheat, which is a native plant of Russia, is actually an herb that is related to rhubarb and sorrel. It does not require top grade soil to grow and it can actually do quite well in poor, rocky soil. The crop is ready for harvesting in less than 60 days, so farmers in colder climates are often able to harvest two crops per season. It is also naturally pest resistant and it doesn't require fertilizer to grow properly. Buckwheat is grown in many temperate areas of the world including northeastern Europe, Russia, the northeastern United States, areas near the Great Lakes, and in parts of Canada. Three-fourths of the Canadian crop is exported to Japan for the production of the popular soba noodles. Buckwheat seeds or grains are triangular-shaped and are used for hot cereal, sausage filler, soups, and savory side dishes. It is most often ground into flour and used in pancakes, crepes, muffins, and soba noodles. Buckwheat has an earthy, grassy flavor with a slight cocoa taste and it tastes best when the kernels are roasted. It is very hearty and flavorful, although it may seem overpowering to some people. Buckwheat that has been roasted is known by the Russian name "kasha" and unroasted buckwheat is simply called "buckwheat". Roasted buckwheat is darker in color and has a stronger flavor than unroasted.

Corn In addition to rice and wheat, corn is one of the three most important grain crops in the world. It is a tall cereal plant (growing to a height of up to 10 feet) that is immediately recognizable because of its long, drooping leaves extending from an inner stalk and

strong jointed stems supporting large ears ranging in length from a half foot to one foot, which contain the corn kernels. Corn is native to the Western Hemisphere and most of the world's production occurs in the Midwest and Plains states of the United States. In most of the world, corn is known as maize. Outside the United States, the word corn is often used as a generic term to describe any type of cereal grain grown in a particular region. The different varieties of corn are usually among one of the following main types:

Dent Corn

Dent Corn is a type of corn that is named for the indentation on the top of the kernels that develops as the corn dries in the field. Most of the corn grown in the United States is dent corn, which is also known as field corn. Dent corn is low in sugar content and high in starch with kernels that are very firm. It is primarily used for animal feed and commercially prepared products for human consumption, such as syrups, sugars, cereals, corn chips, starch, oil, liquor, and sweeteners for soft drinks. Non-edible manufactured goods are also produced from dent corn, such as plastics, adhesives, and fuel additives.

Flint Corn Flint corn is a type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months. The decorative ears are often referred to as "Decorative Corn" or "Indian corn" and contain kernels of vibrant colors ranging from yellow, orange, and red to blue, purple, and black. The kernels are very hard,

but they can be ground into meal and used for human consumption. The Italian dish polenta is most often made from cornmeal ground from flint corn. Hominy, or posole, is usually made from flint corn, as is masa harina, which is dried posole meal, used for making tamales and tortillas.

Flour Corn As the name indicates, flour corn is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to be an easier process. Corn varieties that have drier, harder kernels, such as flint corn, are often ground into coarse meal, but can be difficult to grind into fine flour.

Popcorn

White Popcorn and Yellow Popcorn Popcorn is a special variety of dried corn that contains a high moisture content. About 14% of the composition of the kernel is water, which creates steam when the kernel is heated. This causes the popcorn kernels to explode and pop open because the steam cannot escape.

Sweet Corn Sweet corn is often considered to be a vegetable rather than a grain because it is most often eaten fresh like a vegetable. Sweet corn has a higher sugar content than other types of corn, but the sugar begins to convert to starch after it is harvested, so it is best when it is eaten fresh. Although there are many different varieties, the three types of sweet corn that are readily available are white corn (white kernels), yellow corn (yellow kernels), and a hybrid of both white and yellow, often referred to as peaches and cream or butter and sugar corn.

Farro Farro is an ancient Italian grain that is similar in taste to barley. In the United States, farro is known as a type of spelt or wheat. It is a hulled grain, meaning that the hull adheres to the grain when harvested, similar to barley and oats. The hull is then removed during processing. Most people consider farro to be a type of wheat and although they are related, farro is of a different species. Farro is processed in a whole or cracked form, either of which can be found in specialty food stores or mail order suppliers. The whole farro cooks slower than the cracked variety and the texture differs considerably when cooked. The cracked form has the appearance of bulgur. Farro grain that has not had the hull removed should be soaked before cooking. When cooked, the texture of farro is firm and chewy, while some American varieties (spelt) become softer. In European countries, farro is often used for polenta and bread recipes. Farro provides a nutty flavor to salads, soups, stews, side dishes, and meat stuffing.

Flaxseed Flax is a plant native to Europe and Asia that is grown for its fiber or its seeds. The plant grows to a height of 4 feet in climates where the summers are cool and moist. Like several other plants that are not really considered grains (amaranth and buckwheat, for example), flax is often used like one. In ancient times, the seeds were ground into flour or meal. Today, this is less common, but flaxseed meal can still be found. The small, brown seeds are more often used as a food additive because of the delicious nutty flavor and the nutritional benefits. Flaxseed is often used as an additional ingredient in yeast breads or sprinkled on cereal and salads. In the United States, most of the flax crop is used to produce linen cloth, paper, twine, and linseed oil, which is an inedible version of flaxseed oil and is used specifically for paints and varnishes.

Job's Tears Job's Tears is tall cereal grass cultivated in Asia and Africa, but rarely found in the Western world. The grain is named "Job's Tears" because its shape is similar to a teardrop. When the hull is removed and the grain is polished, it resembles polished barley and it is often considered a form of barley. Like many other grains, Job's Tears can be prepared by boiling or steaming. It can be served as is or it can be added to soups and casseroles.

Kamut Grain Kamut is a brand name for an ancient Egyptian grain that is closely related to durum wheat and is often considered a specialty grain. Kamut kernels are 2 to 3 times larger than a typical wheat kernel. Most of the Kamut crop in the North America is grown in Montana and adjacent areas of Canada. The grain has a nutty, buttery flavor and is sold as a whole grain, as flour, and in the form of flakes. The delicious chewy grain is excellent in soups, salads, pilafs, or savory side dishes. Kamut wheat is also found in commercially prepared cereals, crackers, and breads and like durum wheat, it is excellent for pasta making.

Millet

Proso Millet and Ragi Millet Millet is a variety of related plants bearing small seeds used as a grain. The plants may grow to a height of up to six feet and feature large seed heads, which bear many tiny seeds ranging in color from bright yellow to rust, depending on the variety. Millet was a popular food source in Europe and Asia for centuries and today it has become an important food source for developing nations in Africa. In the United States, millet is most often used as a popular variety of birdseed. The numerous varieties of millet are cultivated in different areas of the world based on the type of climate in the area. Some varieties favor tropical locations, while other varieties are able to withstand drought. Millet may remain dormant for an extended period and is then able to quickly sprout with the first rainfall, which is one reason why it is such an important food crop in some of the hot, arid nations of Africa. Other varieties thrive in semi-arid, but cool climates (such as the northern Great Plains of the

United States and southern Plains of Canada) where the growing season is shorter, allowing a millet crop to be planted as late as early summer and still be ready for harvesting in early fall. Some of the varieties of millet include foxtail, which is most often used for birdseed or for brewing beer (especially in Russia), Pearl, which is primarily used in India as a food source, and Proso, which is the variety most widely available in the United States for human consumption and for various animal feeds. A red colored variety is most often found in Eastern Europe or Asia where it is known as finger millet, also referred to as Bajra, Kel-varagu, Nacher, or Ragi. Another variety found mainly in Europe, Africa, and Asia is light tan in color and more cylindrical in shape and is known as Bulrush millet. Millet has a mild sweetness and crunchy texture and is eaten as a cereal, a side dish, polenta, and as an addition to soups and stews and desserts. The seeds are especially good if they are toasted.

Oats The oat plant thrives in temperate climates, preferring cool, moist conditions and it is able to grow in areas where other important cereal grains, such as wheat and corn, do not grow well. In the Untied States, the northern tier of states provides a majority of the oat crop in the country. Winter oats and summer oats are the two main classifications into which the hundreds of varieties are grouped. The color of the different varieties ranges from light beige or yellow grains to reddish-gray and black. When oat grains are processed, the outer hull is removed, but the nutritious bran and germ are kept. Nearly nine-tenths of the oat crop in the United States is used for animal feed. The remainder is processed with a number of methods including steaming, rolling, cutting, and grinding to produce products for human consumption, such as oat bran, oat flakes, oatmeal, and oat flour.

Quinoa

Common Quinoa

Traditional Quinoa

Inca Red Quinoa Quinoa (pronounced "KEEN-wah") is not a true grain, but the seeds are used as one. The plant, which is part of the same botanical family as beets, reaches a height of up to 10 feet. It produces clusters that contain thousands of tiny bead-shaped seeds that range in color from light beige to yellow to rust to almost black. The plant can grow well in poor soil conditions, and favors cool climates and high altitudes, such as the Andes Mountains of South America. It was the most important grain for the Incan civilization. Much of the quinoa used in the United States is imported from South America. A small quantity of quinoa is cultivated on the slopes of the Rocky Mountains in Colorado. When cooked in water, the seeds increase in size significantly, swelling three or four-fold. The cooked seeds become tender, with a springy texture.

Rice Rice is such an important part of the diet of half the world's population that nearly 50% of their daily intake of calories is provided by it. Rice is grown in river deltas, flooded or irrigated coastal plains, or terraced hillsides. It can be grown in many climate conditions, but it is most often cultivated in subtropical locations and in temperate areas with long, hot and humid growing seasons. There are thousands of varieties of rice and many of the plants grow as high as 12 feet. Asia supplies most of the world's rice and most of the rice produced in the United States is grown in the lower Mississippi valley and California. Over half of the rice produced in the United States is exported. Rice varieties are available in both white and brown forms. White rice has had the husk,

bran, and germ removed (polished), which allows it to cook rapidly. This makes it the most popular, but it is also the least nutritious because of the removal of the bran and germ. White rice is often enriched with nutrients (especially in Western nations), such as iron, niacin, thiamin, and riboflavin, to help restore some of the lost nutritional value. The bran and germ are used to produce rice oil, also known as rice bran oil, which is used as cooking oil.

Rye Rye is the one of most widely used grains in many of the northern and eastern European countries including much of Scandinavia and Russia, due in part to the cool climate, which is not suitable for growing wheat. Rye grain has a very assertive and hearty flavor with a slightly bitter taste. The color of the grain may range from beige to dark gray. Rye is processed into a variety of forms including whole kernels (berries), flakes, meal, and flour. When the outer hull is removed, the whole grains can be cooked, although they require longer cooking times than other grains. Soaking the berries overnight will decrease the cooking time. Rye berries are used in stews, rice, and vegetable stir-fries. Rye flakes will cook faster and can be used in a variety of dishes, such as soups and stews. Rye flour is available in varieties ranging from light to dark and textures ranging from course to fine. Because rye ferments easily, it is also used in the creation of various alcoholic beverages, such as whiskey and in blends used for some brands of vodka.

Sorghum Sorghum is a cereal plant that is native to Africa, but is cultivated in many parts of the world. Sorghum is sometimes confused with millet. The plant is similar to other cereal grasses in that it has leaves that are long and flat and grain heads that have a feathery appearance. There are several varieties that are cultivated with some growing to a height of 20 feet, however most are much shorter, making harvesting easier. Sorghum grows in a variety of climates and seems to thrive in hot, arid locations. The grain ranges in color from white to red depending on the variety of sorghum grown. The white grain is generally used as a food source and the red grain is used for brewing beer. Sorghum grain has a sweet, nutty flavor that is delicious when steamed or added

to soups and casseroles. In the United States, most of the sorghum is used for animal fodder and syrup production with very little of the grain used as food. The grain is much more popular India and China and it is especially popular in some of the arid African nations where it is a staple food crop.

Spelt Spelt is an ancient cereal grain related to modern wheat that originated in southern Europe. Many people think of spelt as a type of wheat and although they are of the same family, spelt is of a different species. It was widely cultivated in the United States at the end of the 19th century, but it became less popular when new high yield varieties of wheat were developed. Spelt also lost favor in the United States because converting the grain into flour requires more time than processing wheat flour. The outer hull of the spelt grain remains intact until the grain is processed, which contributes to the additional time required when milling spelt. This differs from wheat, which looses its hull when it is harvested. Although in terms of processing, it is a disadvantage for the hull to remain on the grain after harvesting, there are advantages as well. The hull protects the kernel from insects and pollutants and it also allows the grain to maintain freshness and retain its full flavor and nutrients. The flavor of spelt is mild and nutty with a slight hint of hazelnut. It goes well with earthy ingredients and strong sauces, such as those made with garlic and olive oil. European countries use spelt for polenta, whole grain bread recipes, and pasta. In Italy, spelt is known as "farro" and in Germany, it is known as "dinkel."

Teff Teff is a type of grain cultivated in Ethiopia where it is a staple food crop. Teff is difficult to find in great quantities anywhere else in the world. Teff grows well in poor soil conditions and rugged highlands. The word "teff" means, "lost" in the Amharic language. This refers to the fact that because the grains are so tiny, they are lost if dropped. The teff grain is so small that nearly 150 are equivalent to the weight of one grain of wheat. The grains range in color from white to red and brown. The white grains have a mild flavor while the red and brown grains have a very pronounced flavor that goes well with full-flavored, spicy foods. Teff is often prepared as a porridge and also as polenta, because the stickiness of the grain after cooking allows it to be easily formed and remain

shaped. In Ethiopia, a thin, very sour flatbread called injera is the most common dish made with teff grains that have been ground into flour.

Triticale Triticale is a high protein man-made grain produced by crossbreeding wheat and rye for the intended purpose of duplicating the protein and bread-making merits of wheat and the durability and high lysine content of rye. Pronounced "trit-i-KAY-lee", the name is a combination of the Latin botanical names of wheat and rye - "triti," referring to triticum for wheat and "cale", referring to secale for rye. Experimentation began in the late 19th Century, but triticale was not perfected until the mid 20th Century and the first commercial variety did not go on the market until after 1970. For all of the time and effort in research and experimentation, triticale still has not caught on with the general public. The plant looks like wheat, but the heads are larger and the grain resembles wheat or rye kernels. Triticale is able to adapt to a variety of climates ranging from temperate to tropical. The grain doesn't taste like rye, but it has a stronger, nuttier flavor than wheat. It is a delicious ingredient for breads and other baked goods.

Wheat In addition to rice and corn, wheat is one of the three most important grain crops in the world. Unlike some grains (especially corn), most of the wheat that is cultivated is used as food for humans. There are thousands of varieties grown in many parts of the world. The wheat plants grow to height of 4 feet or more and the mature grain is approximately one-quarter inch in length. Most wheat is grown in temperate climates, with a large portion grown in the Great Plains region of the United States, an area also known as the "breadbasket of the world".

Wheat is categorized according to: 1. Kernel Hardness: Hard wheat varieties are high in protein. The more protein in the wheat, the more gluten is formed when flour milled from the wheat is

combined with liquid. Gluten provides dough with elasticity and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables dough to rise effectively. Soft wheat varieties have less protein than hard wheat so the gluten forming capacity of the flour milled from soft wheat is not as great, making soft wheat flour a good choice for cakes and pastries.

2. Bran Color: The bran is the fibrous outer layers of the inner kernel that are either a variation of red or white.

3. Growing Season: Spring wheat is planted in the spring and harvested in the late summer and fall in locations where the winters are cold. Winter wheat is best suited to locations where the winters are shorter and less severe. It is planted during the autumn months, lies dormant during the winter, sprouts in the late winter or early spring, and is ready for harvesting in the early summer.

In the United States, the basic classifications of wheat are: 1. Hard Wheat: varieties of hard wheat include hard white, hard red winter, and hard red spring, all of which are used for yeast breads and similar products. The protein content of hard wheat usually ranges from 10 to 14 percent.

2. Soft Wheat: varieties of soft wheat include soft white and soft red winter, which are both used for products, such as cakes, cookies, and pastries that do not require the same level of leavening capability as yeast breads. The protein content of soft wheat varieties usually ranges from 6 to 10 percent.

3. Durum: the hardest wheat grown. Durum wheat is used almost exclusively for making pasta and is most often ground into a granular flour with a light yellow color known as semolina, which has the ideal properties for making the best pasta. (Italian pasta makers never refer to semolina as flour - they refer to it as grain.) Durum is high in protein and gluten, which are necessary for making good pasta. It is occasionally used for baked goods (especially risen breads), but it is not used as often for this purpose as other wheat varieties.

Wild Rice Wild rice is not actually a type of rice, but an aquatic grass bearing edible seeds that grows wild in marshy areas of lakes and rivers. Wild rice is native to the northern waters of Minnesota, parts of Wisconsin, and adjacent areas of Canada. For the Native Americans of the area, wild rice is known as "Mahnomen" (or manomin) meaning, "good berry". It is manually harvested, which makes true wild rice quite expensive. Cultivated wild rice is less expensive, but it is grown in controlled paddies, most of which are located in California and Minnesota. Only about one-tenth of the wild rice harvested in Minnesota is true hand-harvested lake rice. Wild rice requires specific conditions to grow properly. The only way that wild rice can germinate in its native environment is for the seed to lie dormant in the winter months under water that is no warmer than 40F, which is why the cold water below the ice of frozen lakes of northern Minnesota is an excellent environment for wild rice to rest during the winter. After germination, clear, shallow water (about 3 feet deep) and a slight current are excellent conditions for proper growth. As harvest time approaches in late summer and early autumn, high winds can blow all of the grain into the water and birds often eat the grain, so it can be difficult to achieve optimum yields. The harvesting of lake rice usually takes place in the late summer and early autumn. The harvesting is done manually, which contributes to the expense of the rice. Canoes are used to reach the rice beds and they also serve as the containment vessels for the grain as it is harvested. Because the marsh grasses often grow in a dense mass in large areas of a lake, canoes are pushed through the grasses with the use of long poles rather than being paddled, which would not be practical. The grain is manually shaken into the canoes with the use of wood sticks. One stick is used to bend the grasses over the canoe and another stick is used to knock the grains from the grass. The grain does not all ripen at the same time so some of it remains on the plants. Harvesting occurs repeatedly in the same area as more grain ripens. The grain that falls into the water is the seed that germinates the following year (some seeds lie dormant for several years before germinating). The rice is dried and then roasted, or parched, to loosen the hull, which is then removed before it is packaged. Wild rice grains harvested from the lakes of Minnesota are of varying lengths and colors and usually vary from one body of water to another. The grains of lake rice are much longer than actual long-grain rice varieties, averaging to inch in length. The color may range from varying shades of yellow, tan, brown, to almost black. After harvesting, the drying process darkens the color of lake rice.

The grains of Canadian wild rice tend to be longer and are often referred to as jumbo Canadian wild rice. Some grains of Canadian wild rice may reach a length of one inch or longer. Cultivated wild rice (the type most commonly found in food stores) is less expensive, but it is grown in controlled paddies and is more consistent in length and color. Cultivated wild rice may become nearly black in appearance after drying. Wild rice has a very pleasing chewy texture and a distinctive nutty flavor. The flavor of lake rice can vary from one lake to another and sometimes from one area to another in the same lake. More than half of the wild rice that is consumed is blended with other types of rice that are less expensive, however wild rice has such a distinctive flavor that a small quantity is sufficient to provide adequate flavor to the rice blend. Wild rice is popular when eaten on its own or used as an ingredient for soups and casseroles. A small quantity added to steamed vegetables makes an excellent side dish. It adds flavor to tossed salads and it is one of the best accompaniments for poultry and fish.

Long noodles

Comparison between different types of long Italian pasta

Long noodles may be made by extrusion or rolling and cutting.

Image Type Description Translation

Spaghettoni

thick spaghetti

Large little twines

Spaghetti

Most common round-rod pasta

Little twines

Pellizzoni

Thick spaghetti

Medium twines

Spaghettini

Thin spaghetti

Small little twines

Fedelini

Between spaghetti and vermicelli in Little faithful ones size

Image

Type

Description

Translation

Vermicelloni

Thick vermicelli

Large little worms

Vermicelli

Thicker than spaghetti (refers in U.S. Little worms to style thinner than spaghetti)

Capellini

the thinnest type of long pasta

Little hairs

Capelli d'angelo

synonym of capellini, they are coiled Angel hair into nests

Bigoli

Thick tubes, often made of buckwheat or wholewheat flour

Barbina

Thin strands often coiled into nests

Little beards

Bucatini

Thick hollow spaghetti

Little holed ones

Perciatelli

Thicker bucatini

From perciare "to hollow"

Matriciani

Similar to perciatelli, but folded over rather than hollowed out

Fusilli lunghi

Very long coiled rods (like a thin telephone cord)

Long rifles

Image

Type

Description

Translation

Fusilli bucati

Long coiled tubes

Holed rifles

Pici

Very thick, long, hand rolled

Little ones (pici=piccoli=small)

Soba - (Japanese)

Thin cut Japanese noodle made from buckwheat

Udon - (Japanese)

Thick cut noodle made from wheat flour

Cu mian - (Chinese)

Thick cut noodle made from wheat flour

thick noodle

Ziti

Long, narrow hose-like tubes

Zitoni [edit]Ribbon-cut

Wider version of Ziti

Large ziti

noodles

Ribbon style noodles are often rolled flat then cut. This can be done by hand or mechanically.
Image Type Description Translation

Spaghetti alla

Similar to spaghetti, except

Named after the guitar-like device used to cut the

Image

Type chitarra

Description square rather than round, and made of egg in addition to flour

Translation pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through

Ciriole

Thicker version of chitarra

Bavette

Narrower version of tagliatelle

Little drip-thread

Bavettine

Narrower version of bavette

Fettuce

Wider version of fettuccine

Little slices

Fettuccine

Ribbon of pasta approximately 6.5 millimeters wide

Little slices

Fettucelle

Narrower version of fettuccine

Little slices

Lagane

Wide noodles

Lasagne

Very wide noodles that often Cooking pot have fluted edges

Lasagnette

Narrower version of lasagna

Little lasagne

Lasagnotte

Longer version of lasagna

Bigger lasagne

Image

Type

Description

Translation

Linguettine

Narrower version of linguine Little tongues

Linguine

Flattened spaghetti

Little tongues

Mafalde

Short rectangular ribbons

Named in honor of Princess Mafalda of Savoy

Mafaldine

Long ribbons with ruffled sides

Little mafalde

Pappardelle

Thick flat ribbon

Pillus

Very thin ribbons

Pizzoccheri

Ribbon pasta made from buckwheat

Sagnarelli

Rectangular ribbons with fluted edges

Scialatelli or scilatielli

Homemade long spaghetti with a twisted long spiral

Image

Type

Description

Translation

Stringozzi

Similar to shoelaces

Shoestring-like things

Tagliatelle

Ribbon, generally narrower than fettuccine

Little cut ones

Taglierini

Thinner version of tagliatelle Little cut ones

Trenette

Thin ribbon ridged on one side

Tripoline

Thick ribbon ridged on one side

Shahe fen - (Chinese)

Ribbon cut rice noodles

sen yai (Thai), kwetiau (Indonesian)

Bing bing noodles - (Chinese) [edit]Short-cut

Very wide ribbon cut rice noodles

extruded pasta
Type Description Translation

Image

Calamarata

Wide ring shaped pasta

Squid-like

Image

Type

Description

Translation

Calamaretti

Little squids

Cannelloni

Large stuffable tubes

Large little canes

Cavatappi

Corkscrew-shaped macaroni

Corkscrews

Cellentani

See Cavatappi

Chifferi

Short and wide macaroni

Ditalini

Short tubes

Small thimbles

Elicoidali

Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni

Helicoidal ones

Fagioloni

Short narrow tube

Large beans

Fideu

Short and thin tubes

Fideu is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.

Fusilli

Three-edged spiral, usually in From the diminutive of fuso (spindle), mixed colours, many vendors and relating to the idea of a cylindrical [1] brands sold as fusilli are two-edged rotating object Little spindles.

Garganelli

Egg pasta in a square shape rolled into a tube

Image

Type

Description

Translation

Gemelli

A single S-shaped strand of pasta twisted in a loose spiral

Twins

Gomito

Bent tubes

Elbows

Maccheroncelli

Hollow pencil shaped pasta

Small maccheroni

Maltagliati

Short wide pasta with diagonally cut ends

Roughly cut ones

Manicotti

Large stuffable ridged tubes

Sleeve-like things

Marziani

Short spirals

Martians (refers to the antennae of cartoon martians)

Mezzani pasta

Short curved tube

Half-size ones

Mezze penne

Short version of penne

Half-pens

Mezzi bombardoni

Wide short tubes

Half bombards

Mostaccioli

Similar to penne but without ridges. Also called penne lisce or "smooth penne"

Moustache-like things

Paccheri

Large tube

Slaps

Image

Type

Description

Translation

Pasta al ceppo

Shaped like a cinnamon stick

Log-type pasta

Penne

Medium length tubes with ridges, cut diagonally at both ends

Pens (after a quill pen)

Penne rigate

Penne with ridged sides

Lined pens

Penne lisce

Penne with smooth sides

Smooth pens

Penne zita

Wider version of penne

Pennette

Short thin version of penne

Little pens

Pennoni

Wider version of penne

Large pens

Rigatoncini

Smaller version of rigatoni

Small large lined ones

Rigatoni

Medium-Large tube with squareLarge lined ones cut ends, sometimes slightly curved

Sagne 'ncannulate

Long tube formed of twisted ribbon

Spirali

A tube which spirals round

Spirals

Spiralini

More tightly-coiled fusilli

Little spirals

Image

Type

Description

Translation

Trenne

Penne shaped as a triangle

Trennette

Smaller version of trenne

Tortiglioni

Narrower rigatoni

Large pies

Tuffoli [edit]Decorative

Ridged rigatoni

shapes
Description Translation

Image

Type

Campanelle

Flattened bell-shaped pasta with a frilly edge on one end

Little bells

Capunti

Short convex ovals resembling an open empty pea pod

Casarecce

Short lengths rolled into a S shape

From casereccio meaning homemade

Cavatelli

Short, solid lengths

From the verb cavare meaning to hollow

Cencioni

Petal shaped, slightly curved with rough convex side

Large rags

Image

Type

Description

Translation

Conchiglie

Seashell shaped

Shells

Conchiglioni

Large, stuffable seashell shaped

Large shells

Corzetti

Flat figure-eight stamped

Creste di galli

Short, curved and ruffled

Cocks' combs

Croxetti

Flat coin-shaped discs stamped with coats of arms

Little crosses

Farfalle

Bow tie or butterfly shaped

Butterflies

Farfalloni

Larger bow ties

Large butterflies

Fiorentine

Grooved cut tubes

Florentine

Image

Type

Description

Translation

Fiori

Shaped like a flower

Flowers

Foglie d'ulivo

Shaped like an olive leaf

Olive leaves

Gigli

Cone or flower shaped

Lilies

Gramigna

Short curled lengths of pasta

Infesting weed, esp. scutchgrass

Lanterne

Curved ridges

Lanterns

Lumache

Snailshell-shaped pieces

Snails

Lumaconi

Large snailshell-shaped pieces

Large snails

Maltagliati

Flat roughly cut triangles

Badly cut

Mandala

Designed by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate A reference to mandalas. [2] for overcooking.

Image

Type

Description

Translation

Marille

Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with From mare, meaning "sea" internal rugosities, but unsuccessful and no [2] longer produced.

Orecchiette

Bowl- or ear-shaped pasta

Little ears

Pipe

Very similar to Lumaconi but has lines running Smoking pipes the length of it.

Quadrefiore

Square with rippled edges

From quadro ("square") and fiore ("flower")

Radiatori

Shaped like radiators

Radiator

Ricciolini

Short wide noodles with a 90-degree twist

Little curls

Ricciutelle

Short spiralled noodles

Little curls

Rotelle

Wagon wheel-shaped pasta

Little wheels

Rotini

2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini

Image

Type

Description

Translation

Sorprese

Bell shaped pasta with a crease on one side and has a ruffled edge

Surprise

Sorprese Lisce

Bell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)

Smooth Surprise

Strozzapreti

Rolled across their width

Priest-chokers or prieststranglers

Torchio

Torch shaped

Winepress

Trofie

[3]

Thin twisted pasta

[edit]Minute

pasta
Type Description Translation

Image

Acini di pepe

Bead-like pasta

Peppercorns

Alfabeto

Pasta shaped as letters of the alphabet

Alphabet

Anelli

Small rings of pasta (not to be confused

Rings

Image

Type

Description with Calamaretti)

Translation

Anellini

Smaller version of anelli

Little rings

Couscous

Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America

Conchigliette

Small shell-shaped pasta

Little shells

Corallini

Small short tubes of pasta

Little corals

Ditali

Small short tubes

Thimbles

Ditalini

Smaller versions of ditali

Little thimbles

Egg barley

Farfalline

Small bow tie-shaped pasta

Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")

Fideos

Short, thin noodles

Image

Type

Description

Translation

Filini

Smaller version of fideos, about 1215 mm long before cooking

Little threads.

Fregula

Bead-like pasta from Sardinia

Little fragments

[4]

Funghini

Small mushroom-shaped pasta

Little mushrooms

Grattini

Small granular, irregular shaped pasta (smaller version then Grattoni)

Little Grains

Grattoni

Large granular, irregular shaped pasta

Grains

Israeli couscous (Ptitim)

Wheat-based baked pasta

Midolline

Flat teardrop shaped pasta (similar to Orzo but wider)

Occhi di pernice

Very small rings of pasta

Partridge's eyes

Orzo (also, risoni)

Rice shaped pasta

Barley

Image

Type

Description

Translation

Pastina

Small spheres about the same size or smaller than acini di pepe

Little pasta

Pearl Pasta

Spheres slightly larger than acini di pepe

Puntine

Smaller version of Risi

Quadrettini

Small flat squares of pasta

Little squares

Risi

Smaller version of orzo

Little rice

Seme di melone

Small seed-shaped pasta

Melon seeds

Stelle

Small star-shaped pasta

Stars

Image

Type

Description

Translation

Stelline

Smaller version of stelle

Little stars

Stortini

Smaller version of elbow macaroni

Little crooked ones

[edit]Stuffed

pasta
Type Description Translation

Image

Agnolotti

Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables

Diminutive of old word for "angel"; this was Giotto's nickname.

Cannelloni

Rolls of pasta with various fillings, usually cooked in an oven

Big little canes

Casoncelli or casonsi

A stuffed pasta typical of Possibly from casa "house" Lombardy, with various fillings

Casunziei

A stuffed pasta typical of the Veneto area, with various fillings

From casa house

Fagottini

A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear

Little cloth bundles

Image

Type

Description

Translation

Maultasche

A pasta stuffed with meat and spinach common in southern Germany

Mouth pocket

[5]

Mezzelune

Semicircular pockets; about 2.5 Half-moons in. diameter

Occhi di lupo

A large, penne-shaped pasta that is stuffed

Wolf eyes

Pelmeni

Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough

Derived from pel'nyan' () literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages

Pierogi

Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its Slavic dumplings of various cognates in the West and East Slavic unleavened dough stuffed with languages, shows the name's common Slavic varying ingredients origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie

Ravioli

Square. About 3x3 cm, stuffed with cheese, ground meat, Possibly from rapa, "turnip" pureed vegetables, or mixtures thereof

Sacchettini

Little sacks

Sacchettoni

Large little sacks

Image

Type

Description

Translation

Tortellini

Ring-shaped, stuffed with a mixture of meat and cheese

Little pies

Tortelloni

Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and Large little pies vegetables (The term tortelloni is also used for a larger variety of tortellini)

[edit]Irregular

shapes
Type Description Translation

Image

Gnocchi

Lumps; may derive from nocchio, a knot Round in shape and often made [6] in the wood, or fromnocca (knuckle), or from flour and potato. [1] from gnocco (dumpling).

Passatelli

Sptzle

German egg pasta that is either Means "little sparrow" in Swabian round in shape, or completely German. irregular (when hand made)