| A | B |
|---|
| al dente | pasta cooked only until it gives a slight resistance when bitten |
| dumplings | made from dough soft enough to drop into a pot of boiling water |
| extruded | pushed through an opening in a pasta-making machine |
| fettuccini or tagliatelli | flat or ribbon-style pasta |
| gnocchi | Italian dumpling |
| lasagna | a layered pasta dish |
| lo mein or udon | Asian-style pasta |
| macaroni | a common name used to refer to pasta |
| pasta | Italian word for "dough" |
| pierogi | Polish half-moon shaped dumplings |
| ravioli | Italian for "little wraps"; has a filling between 2 sheets of pasta |
| semolina flour | pale yellow flour made from durum wheat; gives a pleasing, chewy texture |
| spaetzle | popular Austrian or German dumplin |
| tortellini | Italian for "little twists"; filling is added then pasta is folded or twisted |
| wontons | Chinese tortellini |
| wrappers | Asian pasta often sold in squares, rounds, & rectangles |
| 2 forms of pasta | fresh and dried |
| When is ravioli done? | when it floats to the top |
| 2 filled pastas made with fresh pasta | ravioli and tortellini |
| this should be cooked at a boil throughout the entire cooking time | dried pasta |
| this is best when prepared in simmering, not boiling, water | fresh pasta |
