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.