n
pasta in very small pieces
n
A type of square or rectangular ravioli from Piedmont made from a small sheet of pasta folded up.
n
A traditional Italian pasta sauce based on guanciale, pecorino, and tomato.
n
A type of pasta composed of little rings.
n
A type of pasta similar to rigatoni but with ridges on the inside.
n
A type of pasta, thinner than spaghetti or vermicelli.
n
(pasta) A type of thick spaghetti.
n
A flat bread roll topped with onion flakes. Instead of a hole like a bagel, it has a depression in the middle.
n
A type of spaghetti, with a rough texture, from the Veneto.
n
Small chunks of any suitable foodstuff.
n
Alternative spelling of bocconcini [Small pieces of mozzarella cheese.]
n
Alternative spelling of borscht [A beetroot soup that can be served hot or cold, usually with sour cream.]
n
A thicker form of spaghetti with a hole running through it.
n
A fresh southern Italian cheese similar to creamy mozzarella.
n
A form of trofie pasta from the region of Trapani.
n
Alternative form of calzone [A baked Italian turnover made of pizza dough and stuffed with tomato, cheese and other toppings.]
n
Synonym of angel hair (“type of pasta”)
n
Synonym of angel hair (“type of pasta”)
n
Alternative form of capicola [A traditional Neapolitan-Italian cold cut made from pork shoulder or neck and dry-cured whole.]
n
(cooking) A circular form of ravioli.
n
(by extension, sometimes proscribed) A spaghetti dish made using a similar sauce made from a different type of cured pork than guanciale (such as bacon, pancetta, lardons, gammon or ham).
n
A cheese from Sardinia, riddled with insect larvae.
n
A type of pasta, with rolled edges.
n
A larger form of conchiglie pasta.
n
A pasta of North African origin made of crushed and steamed semolina.
n
short pasta tubes with ribbed sides
n
A form of ridged tubular pasta, similar to rigatoni.
n
pasta in the shape of butterflies or bow ties
n
a larger form of farfalle pasta
n
A very thin form of spaghetti.
n
A wide form of fettuccine pasta.
n
Long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.
n
Alternative spelling of fettuccini [A long, broad, thick noodle; a type of pasta having this shape.]
n
Alternative spelling of phyllo [A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.]
n
(cooking) A form of decorative extruded pasta.
n
A type of pasta originating in Sardinia, resembling couscous and typically made with semolina flour
n
Alternative form of fregola [A type of pasta originating in Sardinia, resembling couscous and typically made with semolina flour]
n
Pasta in the shape of short spirals.
n
Small Italian dumplings.
n
Italian pasta-like dumpling(s) made of potato or semolina.
n
A kind of pasta similar to gnocchi, but made with ricotta instead of potatoes.
n
A style of Greek sandwich commonly filled with grilled meat, tomato, onions, and tzatziki sauce.
n
A traditional cheese from Cyprus, made from goat's and/or sheep's milk.
n
(molecular gastronomy) Pasta analogue created by using ingredients that are not grains (ie. semolina, maize, rice) or grain substitutes (ie. potato, quinoa), such as a sheet of pasta analogue made out of gelatin
n
A form of poutine made with spaghetti sauce instead of gravy.
n
Alternative letter-case form of Italian wedding soup [Synonym of wedding soup]
n
Alternative form of kefalotyri [A Greek cheese similar to parmesan.]
n
A traditional Breton dish of various meats simmered in a broth with a buckwheat-flour pudding.
n
A Greek dish of lamb marinated and baked on the bone.
n
In Greek cuisine, fried zucchini flowers stuffed with rice or cheese and herbs, often served with a dollop of yogurt on the side.
n
A traditional cheese made in the Cyclades.
n
An East Prussian dish of meatballs in a white sauce, which now traditionally includes capers, though they were not present in the earliest recipes.
n
An Italian baked dish comprising layers of such pasta with various ingredients (usually a meat ragù (chiefly Bolognese), a fish ragù or a vegetarian/vegetable ragù with bechamel sauce)
n
A type of sheet pasta, a narrower version of lasagna
n
Yoghurt (as used in Middle Eastern cuisine).
n
Ribbons of pasta, cut from a sheet, not as wide as tagliatelle.
n
Alternative spelling of linguine [Ribbons of pasta, cut from a sheet, not as wide as tagliatelle.]
n
A Cypriot dish of pork tenderloin brined and marinated in red wine, then dried and smoked.
n
a type of pasta shaped like snail shells
n
(uncountable) A type of pasta in the form of short tubes; sometimes loosely, pasta in general.
n
(US, Canada) Alternative form of macaroni cheese [(UK) A savory dish made from cooked macaroni and cheese sauce; a cheesed macaroni dish.]
n
Alternative form of macaroni (“a fop, a dandy”) [(uncountable) A type of pasta in the form of short tubes; sometimes loosely, pasta in general.]
n
A type of fettuccine that has curly edges
n
A Portuguese confection of yeast dough formed into a ball, deep-fried in oil, and coated with sugar.
n
A type of hand-rolled dumpling, or gnocchi
n
Wide tubes of pasta filled with a savoury stuffing and baked in the oven.
n
Alternative letter-case form of Margherita [Synonym of margherita pizza (“A pizza made with tomato, mozzarella cheese, and basil.”)]
n
a type of oval Armenian bread with furrows on it
n
Alternative spelling of meze [Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.]
n
A type of penne pasta which resembles ziti.
n
Alternative form of muffuletta [A type of Sicilian sesame bread.]
n
Alternative form of muffuletta [A type of Sicilian sesame bread.]
n
(uncountable) A semihard white brined Palestinian cheese made from sheep or goat milk.
adj
(of a pasta sauce) Made from tomato pulp, onions, garlic, basil, and possibly other ingredients.
n
Cuttlefish ink, used as a sauce for pasta or risotto.
n
Alternative form of pasghetti [(childish, nonstandard) spaghetti]
n
a mixture of yellow and green tagliatelle cooked together and served with a sauce; normally sold dry as little "nests"
n
Alternative form of panzerotto [A type of large ravioli made from pizza dough, filled with various ingredients such as ricotta (or mozzarella), tomato sauce and ham, and deep-fried. A specialty of Apulia and Campania.]
n
Alternative spelling of panzerotto [A type of large ravioli made from pizza dough, filled with various ingredients such as ricotta (or mozzarella), tomato sauce and ham, and deep-fried. A specialty of Apulia and Campania.]
n
Alternative form of panzerotto [A type of large ravioli made from pizza dough, filled with various ingredients such as ricotta (or mozzarella), tomato sauce and ham, and deep-fried. A specialty of Apulia and Campania.]
n
A type of large ravioli made from pizza dough, filled with various ingredients such as ricotta (or mozzarella), tomato sauce and ham, and deep-fried. A specialty of Apulia and Campania.
n
A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).
adj
(cooking) Cooked or served with Parmesan cheese and tomato sauce.
n
(childish, nonstandard) spaghetti
n
A Greek dish made with cheese, chopped meat and pasta, resembling lasagna.
n
A small piece of pasta used in soups etc.
n
A Maltese pasty filled with ricotta or peas.
n
A thin slice of meat or fish wrapped around a stuffing then fried, baked or braised
n
Russian dumplings resembling ravioli.
n
A type of short, diagonally cut pasta.
n
A form of penne with a ribbed surface (to hold the sauce better).
n
A type of long, diagonally cut pasta.
n
Synonym of bucatini (“type of pasta”)
n
A sauce, especially for pasta, originating from the Genoa region in Italy, made from basil, garlic, pine nuts, olive oil and cheese (usually pecorino)
n
A kind of hand-rolled pasta, like thick spaghetti, from Sienna.
n
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
n
Alternative form of pasghetti [(childish, nonstandard) spaghetti]
n
A pie similar to pizza from southern France, without tomatoes or cheese, usually topped with onions, anchovies and black olives.
n
Alternative form of pizzella. [A traditional Italian waffle cookie.]
n
Alternative form of pizzella. [A traditional Italian waffle cookie.]
n
A flatbread, of Ancient Greek origin, thought to be a precursor of pizza.
n
Small Italian meatballs.
n
Alternative form of pasghetti [(childish, nonstandard) spaghetti]
n
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
Sweet dumplings filled with cream or nuts, traditionally served in Arab communities during Ramadan.
n
Alternative spelling of ragù [An Italian pasta sauce containing ground meat cooked with sautéed vegetables in tomato sauce or some other kind of liquid.]
n
(informal) by analogy, similar dishes/pastas from non-Italian cuisines.
n
(chiefly in the plural) A single, large parcel of pasta with a filling, served with a sauce.
n
A ribbed tubular form of pasta, larger than penne but with square-cut ends, often slightly curved.
n
Synonym of orzo (“type of pasta”)
n
An Italian-style dish made with thin slices of meat or eggplant dusted in wheat flour or lightly breaded and covered with ricotta, then rolled up and baked.
n
pasta in the shape of little wheels
n
A type of helix- or corkscrew-shaped pasta similar to fusilli.
n
Alternative form of sketti [(childish, nonstandard) spaghetti]
n
A popular snack in Xinjiang consisting of deep-fried noodles in a twisted pyramid shape.
n
(cooking) A type of crisp and chewy Italian bread, originating from Tuscany.
n
A thick garlic sauce used in Greek cuisine
n
A heavy egg noodle or dumpling used in the cuisine of southern Germany and Austria
n
A type of pasta made in the shape of long thin strings.
n
a form of thin spaghetti
n
(rare, prescriptive) A single strand of spaghetti.
n
A form of thick spaghetti.
n
The same or similar dishes made without cheese.
n
(cooking) Pasta in the form of twisted tubes.
n
an Italian soup made by dribbling a mixture of Parmesan cheese and beaten egg into hot broth
n
any of several types of pasta or gnocchi having regional forms
n
(cooking) An elongated form of hand-rolled pasta.
n
Alternative spelling of stuffaroni [manicotti stuffed mostly with meat]
n
manicotti stuffed mostly with meat
n
A rice croquette filled with mozzarella or meat, originally from Rome.
n
A type of rice croquettes filled with mozzarella and deep-fried.
n
Alternative form of suppli al telefono [A type of rice croquettes filled with mozzarella and deep-fried.]
n
A traditional dessert of thin sweet pastry filled with apple slices.
n
Alternative spelling of taglierini [A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.]
n
Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.
n
Uncommon spelling of tagliatelle. [Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.]
n
A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.
n
A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.
n
A kind of egg-based pasta in the shape of small balls.
n
(cooking, chiefly in the plural) A kind of pasta or bread in Italian cuisine, cooked on a hot flat surface and sliced into triangular shapes.
n
An American dish usually including a non-red meat and a white sauce over spaghetti or some similar pasta.
n
deep-fried ravioli (“Italian pasta”)
n
A form of egg pasta resembling spaghetti but with a square cross-section
n
(cooking, food) small, ring-shaped pasta, stuffed with meat, cheese etc; eaten with a sauce or in a soup
n
Alternative form of tortellini [(cooking, food) small, ring-shaped pasta, stuffed with meat, cheese etc; eaten with a sauce or in a soup]
n
A larger form of tortellini pasta.
n
A form of pasta from Liguria, similar to narrow, thick tagliatelle.
n
A type of short, twisted pasta from Liguria
n
A type of pasta in a shape supposed to resemble spinning tops.
n
A kind of large cylindrical pasta.
n
A meal or snack made from an oval piece of Turkish bread baked with various toppings such as minced meat and herbs.
n
A sort of small, round pastry filled with cottage cheese, popular in Eastern Europe.
n
Long, slender pasta, similar to spaghetti, only thinner.
n
A thicker form of vermicelli pasta.
n
Alternative form of varenyky [Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.]
n
Alternative form of varenyky [Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.]
n
Any of several varieties of traditional fried pastry from southern Italy.
n
Alternative form of zeppola [Any of several varieties of traditional fried pastry from southern Italy.]
n
Alternative spelling of ziti [A type of macaroni pasta in the form of long smooth hollow tubes.]
n
A type of macaroni pasta in the form of long smooth hollow tubes.
n
Alternative spelling of zitoni [A wider form of ziti pasta.]
n
A wider form of ziti pasta.
n
Any of various Italian soups.
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