2. PASTA – is a general name for simple dough mixture made from hard wheat,
flour, and water.
AL DENTE – refers to the desired texture of cooked pasta in Italian cooking. It literally
means “to the tooth”.
FETTUCCINE – a type of pasta popular in Roman cuisine. It is a flat thick noodle made of
egg and flour.
LINGUINE – a type of pasta that is long, thin and flat.
RIGATONI – a type of pasta that is shaped like short, wide tubes.
ZITI – medium-sized tubular pasta.
ROTINI – a type of Helix or corkscrew-shaped pasta.
TECHNICAL TERMS
3. LASAGNA – a large, flat, rectangular strips of pasta.
BOW TIE – a pasta shaped with scalloped edges and pinched in the middle,
suggested of a bow tie.
WAGON WHEELS – resembling wheels with spokes.
SPAGHETTI – is a long, thin, solid cylindrical noodle pasta.
ELBOW MACARONI – the most common tube pasta shape. It is a narrow
tube with a semi circular curved shape.
NOODLE – is a piece of pasta, especially a long, skinny one.
