30 types of salad
DESCRIPTION
mmmTRANSCRIPT
30 types of salad
Antipastos Italian salami,Italian cheese, lettuce, olives, Italian dressing
Name Image OriginTyp
eDescription
AcarIndonesia, Malaysia,
andSingapore
Vegeta
ble
salad
Made from yardlong
beans, carrots and cabbage which
are pickled in vinegar and dried chili
peppers. Thevegetables are then tossed
in ground peanuts.
Agrigento
SaladAgrigento, 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 StatesFruit
salad
Mixed with sour cream and/or
sweetened whipped
cream, yogurt, pineapple, mandarin
oranges andcoconut.
Arab
saladsArab cuisine
Vegeta
ble
salad
Combines many different vegetables and
spices, and often served as part of
a mezze
Asinan Indonesia Vegeta
ble or
fruit
salad
A pickled (through brined or vinegared) v
egetable or fruit dish, commonly found
in Indonesia. The vegetable asinan is
preserved vegetables served in a thin,
hot, peanut sauce with vinegar, topped
with peanuts andkrupuk. The fruit asinan
is preserved tropical fruits served in
sweet, hot and sour vinegar and chili
Name Image OriginTyp
eDescription
sauce, 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
CambodiaFruit
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
saladMexico
Green
salad
Romaine lettuce and croutons dressed
with parmesan cheese, lemon juice, olive
oil, egg, Worcestershire sauce, and black
pepper.
Caprese Campania, Italy
Tomat
o and
cheese
salad
Large tomato slices alternating with large
round mozzarella di bufala slices, with
basil and olive oil.
Celery
Victor
American (cuisine).
Invented in 1910
by Victor Hertzler [1] who
is also credited by
some as inventing crab
Louis.[2]
Vegeta
ble
salad
Celery hearts simmered in
a veal or chicken stock, chilled (often in
a citrus or vinegar marinade), tossed with
mild peppers, then served over Romaine
lettuce.
Name Image OriginTyp
eDescription
Cheese
slaw
a salad consisting of grated
cheese, grated carrot and
a mayonnaise dressing.[3]
Chef
saladUnited States
Green,
vegeta
ble and
meat
salad
Usually made with hard-boiled eggs,
strips of ham or another cold cut (such
as roast beef, turkey,
orchicken), croutons,
tomatoes, cucumbers, and cheese (often
crumbled), all placed upon a bed of
tossedlettuce or other leaf vegetables.
Several early recipes also
include anchovies. The dressing on this
salad was traditionally Thousand Island
dressing, and it may be served with other
dressings.
Chicken
saladWorldwide
Meat
salad
Any salad that comprises chicken as a
main ingredient. Other common
ingredients include boiled eggs,
mayonnaise, and a variety of mustards.
Chilean
saladChilean cuisine
Vegeta
ble
salad
Contains tomato, onion, coriander and
olive oil, and sometimes with chili
peppers
Chinese
chicken
salad
American Chinese
cuisine
Meat
salad
A salad with chicken flavored by Chinese
seasonings, popular in the United States.
Çoban
salatasıTurkey
Vegeta
ble
salad
A combination of finely chopped
tomatoes, cucumbers, onions, green
peppers and flat-leaf parsley. The
dressing consists of a simple mix of
lemon juice, extra virgin olive oil and salt.
Name Image OriginTyp
eDescription
Cobb
saladUnited States
Vegeta
ble
salad
The original recipe contained:[4] lettuce
(head lettuce, watercress, chicory,
and romaine), tomatoes,
crispbacon, Chicken breast, hard-cooked
eggs, avocado, roquefort cheese, chives
and vinaigrette.
Coleslaw United StatesCabba
ge
Coleslaw, sometimes is a type
of salad consisting primarily of shredded
raw cabbage. It may also include
shredded carrots.
Crab
LouieUnited States
Seafoo
d salad
A typical Crab Louie salad consists
of[5] crab meat, hard boiled eggs,
tomato, asparagus, cucumber and is
served on a bed of Romaine lettuce with
a Louie dressing based on
mayonnaise, chili sauce and pepperson
the side. Some recipes
include olives and scallions.
Curtido Central AmericaCabba
geA 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
nt-
based
Many global cuisines
feature eggplant salads and appetizers.
Name Image OriginTyp
eDescription
Fattoush LevantBread
salad
A bread salad made from toasted or fried
pieces of pita bread (khubz 'arabi)
combined with mixed greens and
other vegetables.[6]
Fiambre Guatemala
A traditional Guatemalan salad eaten on
November 1 and 2, to celebrate the Day
of the Dead (Día de los Difuntos) and
the All Saints Day (Día de los Santos). It
is a salad, served chilled, and may be
made up from over 50 ingredients.
Fruit
saladWorldwide
Fruit
salad
Made with various types of fruit, served
either in their own juices or a syrup. Also
known as a fruit cocktail.
Gado-
gadoIndonesia
Vegeta
ble
salad
A traditional dish in Indonesian cuisine,
and is a vegetable salad served with
a peanut sauce dressing, eaten as a
main dish.
Garden
saladWorldwide
Green
salad
Made with lettuce such as iceberg,
romaine or mesclun greens.[7] Other
toppings may include: tomatoes, carrots,
onions, cucumbers, mushrooms, bell
peppers.
Glorified
riceUnited States
Rice
salad
Made from rice, crushed pineapple, egg,
sugar, vinegar, flour and whipped cream.[8] It may be decorated
with maraschino cherries.[9]
Name Image OriginTyp
eDescription
Golbaeng
i muchimKorea
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,
minced garlic, andsesame oil.[10][11]
Greek
saladGreece
Vegeta
ble
salad
Made with wedges of tomatoes,
cucumber, green bell peppers, red onion,
sliced or cubed feta cheese, and
kalamata olives, typically seasoned with
salt, black pepper 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
salt, pepper, and olive oil.[12]
Name Image OriginTyp
eDescription
Israeli
salad
Palestinian salad, Arab
salad [13] [14]
Vegeta
ble
salad
Chopped salad of finely diced tomato
and cucumber. Usually made of
tomatoes, cucumbers, onions and
parsley, and dressed with fresh lemon
juice, olive oil and black pepper.
Generally, the cucumbers are not
peeled. The key is using very fresh
vegetables and chopping them as finely
as possible.[15]
Jello
saladUnited 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
Vegeta
ble
salad
A raw vegetable salad made from
cucumbers, bean
sprouts, cabbage, legumes, Thai basil,
and small green eggplant.
Kinilnat Philippines
Vegeta
ble
salad
The leaves, shoots, blossoms, or the
other parts of sweet potato, bitter
melon and/or other edible plantsare
boiled and drained and dressed
with bagoong (preferably) or patis, and
sometimes souring agents
likecalamansi or cherry tomatoes are
added, as well as freshly ground ginger.
Name Image OriginTyp
eDescription
Kısır Turkish (cuisine)Cereal
salad
A side dish made from fine bulgur,
parsley, and tomato paste.
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
ble
salad
Made from roasted peppers,
tomatoes, garlic, onions, and vegetable
oil, usually crushed with a pestle in a
mortar.
Macaroni
saladAmerica, 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.
Name Image OriginTyp
eDescription
Matbuch
a
Israel, Morocco, Tunisi
a,Algeria, and Libya
Vegeta
ble
salad
Mainly made with tomatoes, roasted
peppers, oil and garlic which are cooked
together.
Mesclun Provence, France
Vegeta
ble
salad
A salad mix that traditionally mix includes
chervil, arugula, leafy lettuces and
endive in equal proportions, but modern
iterations may include an undetermined
mix of fresh and available lettuces and
greens.
Michigan
saladUnited States
Vegeta
ble
salad
Green salad usually topped with dried
fruit cherries, blue cheese, and
a vinaigrette salad dressing.
Naem
khlukThailand
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.
Niçoise
salad
Côte d'Azur region of
France, originating in
and named for the city
of Nice, France.
Vegeta
ble
salad
Cos lettuce, native Nicoise olives and
garnished with tinned anchovies. The
salad is served with
traditionalDijon vinaigrette.
Panzanel
laFlorence, 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.
Name Image OriginTyp
eDescription
Pao caiChinese and Sichuane
secuisine
Vegeta
ble
salad
A pickled cabbage salad.
Pasembu
rMalaysia
Shredded
cucumber, turnip, potato, beancurd, bean
sprouts, prawn fritters, spicy fried crab,
fried octopus, etc. served with a sweet
and spicy nut sauce.
Pasta
saladWorldwide
Pasta
salad
Prepared with one or more types
of pasta, usually chilled, and most often
tossed in a vinegar, oil or mayonnaise-
based dressing.
Perigourd
inePérigord, SW France
Vegeta
ble
salad
Lettuce with croutons,
duck gesiers (gizzards), walnut and a
vinaigrette dressing made with walnut oil.
Phla mu ThailandMeat
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 TurkeyBean
salad
Made from any kind of
dry beans with hard-boiled egg and
vegetables.
Poke
salad
Vegeta
ble
A cooked pokeweed salad. All parts of
pokeweed are toxic including the raw
Name Image OriginTyp
eDescription
salad
aboveground leaves sprouting in the
early spring. The poisonous principles
are found in highest concentrations in the
rootstock, less in the mature leaves and
stems, and least in the fruits.
Potato
saladWorldwide
Potato
salad
Made from potatoes, and varies
throughout different regions of the world.
American versions often use
mayonnaise, sour cream or milk
dressing.[16]
Raheb Middle East
Vegeta
ble
salad
Made with eggplant (aubergine) and
tomatoes.
RojakMalaysia, Singapore a
ndIndonesia
Fruit
saladA fruit and vegetable salad dish
Russian
salad
Salade
russe, Sa
lade
Olivier
Moscow, RussiaPotato
salad
Usually has diced potato, vegetables and
sometimes meats, with mayonnaise.
Seven-
layer
salad
United States
Vegeta
ble
salad
Usually includes Iceberg lettuce, tomato,
cucumber, onion, sweet peas, hard
boiled eggs, sharp cheddar cheese,
and bacon pieces.
Name Image OriginTyp
eDescription
Salad
ShiraziIran
Vegeta
ble
salad
A salad of chopped tomatoes, cucumber,
olive oil, lime juice and mint.
Shopska
saladMacedonia
Vegeta
ble
salad
Made with tomatoes, cucumbers, onion,
raw green or roasted red peppers,
parsley, and sirene (white brine cheese).[17]
Snickers
saladUnited 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.
Szałot SilesiaPotato
salad
Made from boiled potatoes,
carrots, peas, ham, various sausages,
pickled fish, boiled eggs, and dressed
with olive oil or mayonnaise.
Name Image OriginTyp
eDescription
Tabboule
hLevant
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.
Green
papaya
salad
LaosFruit
salad
Made from shredded unripened papaya
and often served with sticky rice.
Gỏi
nhệchVietnam
Rice
paddy
eel
salad
Made from small fry and usual
condiments of Gỏi, Vietnamese salad
Tam mu
yoThailand
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.
Name Image OriginTyp
eDescription
Tam
phonlam
ai ruam
ThailandFruit
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.
Taramos
alataGreece 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.
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
Name Image OriginTyp
eDescription
Watergat
e salad
Pistachio
salad,
Hawaiian
Surprise,
Pistachio
Delight,
and
Picnic
Passion
Midwestern United
States
Desser
t salad
Made from pistachio pudding, canned
fruit, and cool whip.
Wedge
salad [18] [19] 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.
Wurstsal
at
Germany, Alsace,
Switzerland and
Austria.
Meat
salad
A tart sausage salad prepared
with vinegar, oil and onions.
Yam khai
daoThailand
Egg
salad
A spicy Thai salad made with fried egg
(khai dao).
Yam
khamin
khao
kung
ThailandSpice
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.
Name Image OriginTyp
eDescription
Yam kun
chiangThailand
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
naemThailand
Meat
salad
A Thai salad containing sausage made
from fermented raw pork and sticky rice
(naem).
Yam pla
duk fuThailand
Fish
salad
Crispy fried shredded catfish served with
a spicy and tangy green mango salad.
Yam thua
phuThailand
Vegeta
ble
salad
A Thai salad with winged beans, salted
eggs, toasted coconut, shallots, fish
sauce, lime juice and chillies. Other
ingredients, such as squid, can be added
to the basic recipe.
Yorkshire
SaladYorkshire cuisine
Vegeta
ble
salad
A very basic salad of lettuce, cucumber,
chopped onion/spring onion, chopped
fresh mint, pinch of sugar and drown in
malt vinegar. Serve to accompany a hot
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 40ºF, 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 ½ to ¾ 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
FedeliniBetween spaghetti and vermicelli in size
Little faithful ones
Vermicelloni Thick vermicelli Large little worms
Image Type Description Translation
VermicelliThicker than spaghetti (refers in U.S. to style thinner than spaghetti)
Little worms
Capellini the thinnest type of long pasta Little hairs
Capelli d'angelosynonym of capellini, they are coiled into nests
Angel hair
BigoliThick 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 bucatiniFrom perciare "to hollow"
MatricianiSimilar to perciatelli, but folded over rather than hollowed out
Fusilli lunghiVery 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 rolledLittle ones (pici=piccoli=small)
Soba - そば (Japanese)Thin cut Japanese noodle made from buckwheat
Udon - うどん (Japanese)Thick cut noodle made from wheat flour
Cu mian - 粗麵 (Chinese)Thick cut noodle made from wheat flour
thick noodle
Ziti Long, narrow hose-like tubes
Zitoni Wider version of Ziti Large ziti
[edit]Ribbon-cut noodles
Ribbon style noodles are often rolled flat then cut. This can be done by hand or mechanically.
Image Type Description Translation
Spaghetti alla chitarra
Similar to spaghetti, except square rather than round, and made of egg in addition to flour
Named after the guitar-like device used to cut the 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
BavetteNarrower version of tagliatelle
Little drip-thread
Bavettine Narrower version of bavette
Fettuce Wider version of fettuccine Little slices
FettuccineRibbon of pasta approximately 6.5 millimeters wide
Little slices
FettucelleNarrower version of fettuccine
Little slices
Lagane Wide noodles
LasagneVery wide noodles that often have fluted edges
Cooking pot
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
MafaldineLong ribbons with ruffled sides
Little mafalde
Pappardelle Thick flat ribbon
Pillus Very thin ribbons
PizzoccheriRibbon pasta made from buckwheat
SagnarelliRectangular 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
TagliatelleRibbon, generally narrower than fettuccine
Little cut ones
Taglierini Thinner version of tagliatelle Little cut ones
TrenetteThin ribbon ridged on one side
TripolineThick ribbon ridged on one side
Shahe fen - 沙河粉 (Chinese)
Ribbon cut rice noodles sen yai (Thai), kwetiau (Indonesian)
Biáng biáng noodles - 油泼扯面(Chinese)
Very wide ribbon cut rice noodles
[edit]Short-cut extruded pasta
Image Type Description Translation
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
ElicoidaliSlightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni
Helicoidal ones
Fagioloni Short narrow tube Large beans
Fideuà Short and thin tubesFideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
FusilliThree-edged spiral, usually in mixed colours, many vendors and brands sold as fusilli are two-edged
From the diminutive of fuso (spindle), relating to the idea of a cylindrical rotating object Little spindles.[1]
GarganelliEgg pasta in a square shape rolled into a tube
Image Type Description Translation
GemelliA single S-shaped strand of pasta twisted in a loose spiral
Twins
Gomito Bent tubes Elbows
Maccheroncelli Hollow pencil shaped pasta Small maccheroni
MaltagliatiShort wide pasta with diagonally cut ends
Roughly cut ones
Manicotti Large stuffable ridged tubes Sleeve-like things
Marziani Short spiralsMartians (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
MostaccioliSimilar 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
PenneMedium 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
RigatoniMedium-Large tube with square-cut ends, sometimes slightly curved
Large lined ones
Sagne 'ncannulate Long tube formed of twisted ribbon
Spirali A tube which spirals round Spirals
Image Type Description Translation
Spiralini More tightly-coiled fusilli Little spirals
Trenne Penne shaped as a triangle
Trennette Smaller version of trenne
Tortiglioni Narrower rigatoni Large pies
Tuffoli Ridged rigatoni
[edit]Decorative shapes
Image Type Description Translation
CampanelleFlattened bell-shaped pasta with a frilly edge on one end
Little bells
CapuntiShort convex ovals resembling an open empty pea pod
Casarecce Short lengths rolled into a S shapeFrom casereccio meaning homemade
Cavatelli Short, solid lengthsFrom the verb cavare meaning to hollow
Image Type Description Translation
CencioniPetal shaped, slightly curved with rough convex side
Large rags
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
CroxettiFlat coin-shaped discs stamped with coats of arms
Little crosses
Farfalle Bow tie or butterfly shaped Butterflies
Farfalloni Larger bow ties Large butterflies
Image Type Description Translation
Fiorentine Grooved cut tubes Florentine
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 pastaInfesting weed, esp. scutch-grass
Lanterne Curved ridges Lanterns
Lumache Snailshell-shaped pieces Snails
Lumaconi Large snailshell-shaped pieces Large snails
Maltagliati Flat roughly cut triangles Badly cut
Image Type Description Translation
MandalaDesigned by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.[2]
A reference to mandalas.
Marille
Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer produced.[2]
From mare, meaning "sea"
Orecchiette Bowl- or ear-shaped pasta Little ears
PipeVery similar to Lumaconi but has lines running the length of it.
Smoking pipes
Quadrefiore Square with rippled edgesFrom 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
Image Type Description Translation
Rotelle Wagon wheel-shaped pasta Little wheels
Rotini2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
SorpreseBell shaped pasta with a crease on one side and has a ruffled edge
Surprise
Sorprese LisceBell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)
Smooth Surprise
Strozzapreti Rolled across their widthPriest-chokers or priest-stranglers
Torchio Torch shaped Winepress
Trofie[3] Thin twisted pasta
[edit]Minute pasta
Image Type Description Translation
Acini di pepe Bead-like pasta Peppercorns
Alfabeto Pasta shaped as letters of the alphabet Alphabet
AnelliSmall rings of pasta (not to be confused with Calamaretti)
Rings
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
Image Type Description Translation
Egg barley
Farfalline Small bow tie-shaped pastaLittle butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos Short, thin noodles
FiliniSmaller version of fideos, about 12–15 mm long before cooking
Little threads.
Fregula Bead-like pasta from Sardinia Little fragments [4]
Funghini Small mushroom-shaped pasta Little mushrooms
GrattiniSmall granular, irregular shaped pasta (smaller version then Grattoni)
Little Grains
Grattoni Large granular, irregular shaped pasta Grains
Israeli couscous (Ptitim)
Wheat-based baked pasta
Image Type Description Translation
MidollineFlat 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
PastinaSmall 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
Image Type Description Translation
Seme di melone Small seed-shaped pasta Melon seeds
Stelle Small star-shaped pasta Stars
Stelline Smaller version of stelle Little stars
Stortini Smaller version of elbow macaroni Little crooked ones
[edit]Stuffed pasta
Image Type Description Translation
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.
CannelloniRolls of pasta with various fillings, usually cooked in an oven
Big little canes
Casoncelli or casonsèi
A stuffed pasta typical of Lombardy, with various fillings
Possibly from casa "house"
Image Type Description Translation
CasunzieiA 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
MaultascheA pasta stuffed with meat and spinach common in southern Germany
Mouth pocket[5]
MezzeluneSemicircular pockets; about 2.5 in. diameter
Half-moons
Occhi di lupoA 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' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
PierogiSlavic dumplings of unleavened dough stuffed with varying ingredients
Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
Image Type Description Translation
Ravioli
Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof
Possibly from rapa, "turnip"
Sacchettini Little sacks
Sacchettoni Large little sacks
TortelliniRing-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 vegetables (The term tortelloni is also used for a larger variety of tortellini)
Large little pies
[edit]Irregular shapes
Image Type Description Translation
GnocchiRound in shape and often made
from flour and potato.
Lumps; may derive from nocchio, a knot
in the wood,[6] or fromnocca (knuckle), or
from gnocco (dumpling).[1]
Passatelli
Image Type Description Translation
Spätzle
German egg pasta that is either
round in shape, or completely
irregular (when hand made)
Means "little sparrow" in Swabian
German.