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Pici
Pici (; ) is thick, hand-rolled pasta, like fat spaghetti.'' Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena in Tuscany; in the Montalcino area they are also referred to as pinci (). The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water. The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Unlike spaghetti or macaroni, this pasta is not uniform in size and has variations of thickness along its length. It is eaten with a variety of foods, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bigoli
Bigoli (Venetian: ''bìgołi'') is an extruded pasta in the form of a long and thick strand. Initially bigoli were made with buckwheat flour, but are now more commonly made with whole wheat flour, and sometimes include duck eggs. The preparation is then extruded through a ''bigolaro'', from which the pasta gets its name. Bigoli is a term used in Veneto; a similar type of pasta called pici is produced in Tuscany. History There are different versions of the origins of the bigoli. They only agree that they originated in what is now the Veneto region. According to one theory, its origin dates back to the 14th century during the Venetian Turkish Wars. After the Turks sank numerous Venetian ships loaded with durum, the remaining flour was stretched with common wheat flour. The new mixture was used for a dough, formed into a large spaghetto and called a bigolo. In 1604, a pasta maker from Padua named Bartolomio Veronese, known as Abbondanza, patented a press for making bigoli. This ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta''), stuffed (''ripiena''), cooked in broth (''pastina''), stretched (''strascinati'') or in dumpling-like form (''gnocchi/gnocchetti''). Yet, due to the variety of shapes and regional variants, "one man's ''gnocchetto'' can be another's ''strascinato''". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called ''ruote'' in Italy and ''wagon wheels'' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian pasta names often end with the masculine plural diminutive suffixes ''-ini'', ''-elli'', ''-illi'', ''-etti'' or the feminine plurals ''-ine'', ''-elle'' etc., all conveying the sense of "little"; or with the augmentative suffixes ''-oni'', ''-one'', me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Udon
Udon ( or ) is a thick noodle made from wheat flour, used in Japanese cuisine. It is a comfort food for many Japanese people. There are a variety of ways it is prepared and served. Its simplest form is in a hot soup as with a mild broth called made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, (mixed tempura fritter), (sweet, deep-fried tofu pouches), (sliced fish cake), and spice added to taste. Standard broth differs by region. Dark soy sauce is added in eastern Japan, while light soy sauce is added in the west. Instant noodles are often sold in two (or more) versions accordingly. More unusual variants include stir-fried and curry udon made with Japanese curry. It is often used in or Japanese hot pot. Origin There are many stories explaining the origin of udon. One story says that in AD 1241, Enni, a Rinzai monk, introduced flour milling technology from Song China to Ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumian
''Cumian'' (; lit. "thick noodles") are thick Chinese noodles made from wheat flour and water. Two types of Chinese noodles are called ''cumian''. One is Shanghai style, thick in diameter, (URL is Google Books) used in Shanghai fried noodles. (URL is Google Books) The other type is Hong Kong style, flat and wide, sometimes yellow-alkaline. The flat ''cumian'' is a popular option in Hong Kong's cart noodles. File:Local cart noodles soup in Hong Kong.jpg, Hong Kong style flat noodles in soup References See also *''Yi mein'', dried wheat based egg noodles in Cantonese cuisine, some are flat *'' Garak-guksu'', a thick wheat Korean noodle *''Udon'', a thick wheat Japanese noodle *''Bánh canh'', a thick tapioca Vietnamese noodle *'' Pici'', a thick wheat noodle from Tuscany it, Toscano (man) it, Toscana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Citizenship , demographics1_footnotes = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in central and northern Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word '' cornmeal'' often connotes a grittier texture whereas corn flour connotes fine powder, although there is no codified dividing line. The CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain bacteria like '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù () is a meat-based sauce that is commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ''ragù alla bolognese'' (Bolognese sauce, made with minced beef). Other types are ''ragù alla napoletana'' ( Neapolitan ragù, made with a variety of pork and beef meats which may include sausages), ''ragù alla barese'' (Bari ragù, sometimes made with horse meat), ''ragù alla veneta'' (ragu from Veneto, a traditionally tomatoless duck ragù) Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as ''ragù in bianco'' (white ragu). The meats may include one or more of beef, chicken, pork, d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacio E Pepe
Cacio e pepe () is a pasta dish from the cuisine of the city of Rome.Boni (1930), p. 46 '' Cacio e pepe'' means "cheese and pepper" in several central Italian dialects. In keeping with its name, the dish contains grated Pecorino Romano cheese and black pepper, together with spaghetti, or traditionally tonnarelli. All the ingredients keep well for a long time, which made the dish practical for shepherds without fixed abode. Rough-surfaced pasta is recommended, to make the sauce adhere well. Preparation The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. There is aEnglish translation but it lacks important tips on getting this deceptively simple dish right. Google Translate works well. Variants While not traditional to cacio e pepe, seafood or bacon may be a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcini
''Boletus edulis'' (English: cep, penny bun, porcino or porcini) is a basidiomycete fungus, and the type species of the genus ''Boletus''. Widely distributed in the Northern Hemisphere across Europe, Asia, and North America, it does not occur naturally in the Southern Hemisphere, although it has been introduced species, introduced to southern Africa, Australia, New Zealand, and Brazil. Several closely related European mushrooms formerly thought to be variety (botany), varieties or form (botany), forms of ''B. edulis'' have been shown using molecular phylogenetic analysis to be distinct species, and others previously classed as separate species are wikt:conspecific, conspecific with this species. The western North American species commonly known as the California king bolete (''Boletus edulis'' var. ''grandedulis'') is a large, darker-coloured variant first formally identified in 2007. The fungus grows in deciduous forest, deciduous and coniferous forests and tree plantat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macaroni
Macaroni (, Italian: maccheroni) is dry pasta shaped like narrow tubes.Oxford DictionaryMacaroni/ref> Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion. The curved shape is created by different speeds of extrusion on opposite sides of the pasta tube as it comes out of the machine. The word "macaroni" is often used synonymously with elbow-shaped macaroni, as it is the variety most often used in macaroni and cheese recipes. In Italy and other countries, the noun ''maccheroni'' can refer to straight, tubular, square-ended ''pasta corta'' ("short-length pasta") or to long pasta dishes, as in ''maccheroni alla chitarra'' and ''frittata di maccheroni'', which are prepared with long pasta like spaghetti. In the United States, federal regulations define three different shapes of dried ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
