pipe

→ Bengali: পাইপ (paip)

desc

→ Gulf Arabic: پيپ (pēp, bēb, “smoking pipe”), پايپ (pāyp, bāyb, “medium of transportation (sense 2.1)”)

→ Hindi: पाइप (pāip)

→ Japanese: パイプ (paipu)

→ Korean: 파이프 (paipeu)

→ Malay: paip

→ Maori: paipa

→ Russian: пайп (pajp)

→ Urak Lawoi': ปาเฮะ (pahëq)

From Middle English pīpe, pype (“hollow cylinder or tube used as a conduit or container; duct or vessel of the body; musical instrument; financial records maintained by the English Exchequer, pipe roll”), from Old English pīpe (“pipe (musical instrument); the channel of a small stream”), from Proto-West Germanic *pīpā. Reinforced by Vulgar Latin *pīpa, from Latin pipire, pipiare, pipare, from pīpiō (“to chirp, peep”), of imitative origin. Doublet of fife.
The “storage container” and “liquid measure” senses are derived from Middle English pīpe (“large storage receptacle, particularly for wine; cask, vat; measure of volume”), from pīpe (above) and Old French pipe (“liquid measure”). In specific contexts, calques similar units of measure such as Portuguese pipa.
The verb is from Middle English pīpen, pypyn (“to play a pipe; to make a shrill sound; to speak with a high-pitched tone”), from Old English pīpian (“to pipe”).

onomatopoeic

imitative

inh

Meanings relating to something resembling a tube.

On Thursday Mr. William Bland, formerly a Surgeon in the Royal Navy, […] was brought to trial on a charge of libelling the Governor [Lachlan Macquarie], by the composition and publishing of various letters and verses contained in a manuscript book dropped on the Parramatta Road—and thence brought to light. […] [H]owever lenient the sentence passed upon this young man, yet, it is much to be hoped, that from his example pipe-making will in future be reposed solely in the hands of Mr. Wm. Cluer [an earthenware pipe maker] of the Brickfield Hill.

1818 September 26, “Sydney. [Criminal Court.]”, in Sydney Gazette and New South Wales Advertiser, volume XVI, number 775, Sydney, N.S.W.: By authority [government printer], →OCLC, page 3, columns 2–3:

(Australia, colloquial, historical) An anonymous satire or essay, insulting and frequently libellous, written on a piece of paper which was rolled up and left somewhere public where it could be found and thus spread, to embarrass the author's enemies.


lasagna

en-noun

lasagna (countable and uncountable, plural lasagnas or lasagne)

From Italian lasagna (and its plural lasagne), possibly from Vulgar Latin *lasania, from Latin lasanum (“cooking pot”), from Ancient Greek λάσανον (lásanon, “trivet or stand for a pot”). Others argue the Italian lasagna originally derived from the Arabic لَوْزِينَج (lawzīnaj, “almond cake”).

lasagne

this form is the one typically used in British English

I’m going to fix you a cup of coffee and a plate of lasagna.

2013, James Lee Burke, Light of the World, New York, N.Y.: Simon & Schuster, →ISBN, page 299:

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).


fideo

(US) noodles or vermicelli, or a dish or soup containing such.


spaghetti

en-noun

spaghetti (usually uncountable, plural spaghettis)

The noun is borrowed from Italian spaghetti, the plural of spaghetto (“dish of spaghetti; (rare) strand of spaghetti”), from spago (“cord, string, twine; thread”) + -etto (diminutive suffix). Spago is derived from Latin spagus (“twine”), probably from Ancient Greek σφάκος (sphákos, “apple sage (Salvia pomifera)”), probably from Pre-Greek.
The verb is derived from the noun.

مَعْكَرُونَة

type of pasta made in the shape of long thin strings

spagetti

something physically resembling spaghetti (sense 1) in appearance or consistency, or in being tangled

spaghetti western
spaghetti western#English

(by extension, countable) Denoting Italianness.

(film) Ellipsis of spaghetti western (“a motion picture depicting a story of cowboys and desperadoes set in the American Old West, but produced by an Italian-based company and filmed in Europe, notably in Italy”).


macaroni

en-noun

macaroni (countable and uncountable, plural macaronis or macaronies)

→ Japanese: マカロニ (makaroni)

→ Korean: 마카로니 (makaroni)

→ Malay:

Arabic script: ماكاروني

Latin script: makaroni

→ Scottish Gaelic: macaroni

From Italian maccaroni, plural of maccarone, obsolete variant of maccheroni (“macaroni, fool”), of uncertain origin. Variously derived from late Byzantine Greek μακαρία (makaría, “food made from barley”), from Ancient Greek μακάριος (makários, “blessed, favored by the gods”), and from maccare (“to bruise, to crush”), archaic variant of ammaccare, from Latin maccāre (“to bruise, to crush”). Compare Sicilian maccarruni (“a single piece of macaroni”). As a fop, apparently from the British Macaroni Club rather than from Italian use of maccarone for fools and bumpkins. As a former form of currency, used to calque Spanish macuquino, 18th-century colonial Spanish slang for a similarly clipped coin.

cog

Paste made into strings like pack-thread or thongs of whit-leather (which if greater they call Macaroni, if lesser Vermicelli) they cut in pieces and put in their pots as we do oat-meal to make their menestra or broth of.

1673, John Ray, Observations..., page 405:

MACARONI... is a preparation of wheat originally peculiar to Italy, in which country it is an article of food of national importance. The same substance in different forms is also known as vermicelli, pasta or Italian pastes, taglioni, fanti, &c.

1883, Encyclopaedia Britannica, 9th ed., Vol. XV, s.v.

(uncountable, obsolete or informal, loosely) Pasta, particularly thicker noodles, spaghetti.


wagon wheel

(cricket) A graphical representation of the cricket field, with lines showing the trajectories of the scoring balls hit by a batsman; singles, fours and sixes are shown in different colours.


couscous

en-noun

couscous (countable and uncountable, plural couscouses)

Borrowed from French couscous, from Arabic كُسْكُس (kuskus) from Northern Saharan Berber seksu or from Tuareg keskesu. First use appears c. 1593.

Karou took the plate of couscous and vegetables.

2012, Laini Taylor, Days of Blood & Starlight, →ISBN:

A pasta of North African origin made of crushed and steamed semolina.


vermicelli

vermicelli (usually uncountable, plural vermicellis)

→ Irish: veirmisilí

From Italian vermicelli, plural of vermicello (“little worm”), from verme (“worm”), from Latin vermis + -cello (“diminutive suffix”).

They talked of the experiments of Dr. Darwin, (I speak not of what the Doctor really did, or said that he did, but, as more to my purpose, of what was then spoken of as having been done by him,) who preserved a piece of vermicelli in a glass case, till by some extraordinary means it began to move with voluntary motion.

1831 October 15, Mary W[ollstonecraft] Shelley, “Introduction”, in Frankenstein: Or, The Modern Prometheus (Standard Novels; IX), 3rd edition, London: Henry Colburn and Richard Bentley, […], published 31 October 1831, →OCLC, pages ix–x:

Long, slender pasta, similar to spaghetti, only thinner.


gnocchi

gnocchi (countable and uncountable, plural gnocchis)

gnocchi pl (normally plural, singular gnocco)

gnocchi (canonical)
gnocchi (canonical plural)
gnocchis (plural)
gnocco (singular)

From Italian gnocchi, plural of gnocco (“dumpling”, literally “lump”), related to nocchio (“knot (in wood)”), a borrowing from Lombardic knohha (“knuckle, bone, knot”), from Proto-Germanic *knukô (“bone”), *kneukaz (“tuber, knuckle”), from Proto-Indo-European *gnew- (“knot, bundle”). Cognate with Middle High German knoche (“bone, knot”) (modern German Knochen), Middle Dutch knoke (“knuckle, knob, knot”), Swedish knoge (“knuckle”). More at knuckle.

cog

Dip each gnocco into the flour, shaking off excess. Carefully lower the gnocchi, one at a time, into the simmering water. Cook a few at a time since they must not touch each other while cooking. The gnocchi will be cooked when they rise to the surface; this should take 2 to 3 minutes, depending on the gnocchi.

1978, Nika Hazelton, The Regional Italian Kitchen, M. Evans and Company, Inc., →ISBN, page 129:

Test one gnocchi by placing it in a large pot of rapidly boiling lightly salted water.

1999, Thomas Keller, The French Laundry Cookbook, Artisan, →ISBN, page 119:

Silky, feather-light and with an other-worldly texture, home-made gnocchi is one of the most spoiling things you can make for someone, yet it is surprisingly simple to put together, especially when just for two.

2017, Thomasina Miers, Home Cook: Over 300 Delicious, Fuss-Free Recipes, London: Guardian Books; Faber & Faber Ltd, →ISBN, page 159:

Italian pasta-like dumpling(s) made of potato or semolina.


orzo

Borrowed from Italian orzo (“barley”), from Latin hordeum, ultimately from Proto-Indo-European *ǵʰr̥sdeyom (“bristly”). Compare orgeat.

A form of pasta the size and shape of grains of rice or barley; often used in soups.

لِسَان الْعُصْفُور m (lisān al-ʕuṣfūr, literally “bird tongue”)

κριθαράκι n (kritharáki, literally “small barley”)


ziti

en-noun

ziti (usually uncountable, plural zitis)

From Italian zite or ziti, plural of zita, zito, from a Southern (Neapolitan or Sicilian) word likely from Vulgar Latin pittitus (“small, worthless”), originally denoting a young boy or girl. See also petty.

der

A type of macaroni pasta in the form of long smooth hollow tubes.


fusilli

From Italian fusilli, plural of fusillo, diminutive of fuso (“spindle”).

Fusilli is very good served with classic tomato sauces.

2010, Christine Ingram, “Pasta, Noodles and Wrappers”, in Cooking Ingredients: A Practical Guide to Choosing and Using World Foods, London: Hermes House, →ISBN, page 329, column 3:


penne

Borrowed from Italian penne, plural of penna.


linguini

en-noun

linguini (usually uncountable, plural linguinis)


fettuccine

fettuccine (usually uncountable, plural fettuccines)

Borrowed from Italian fettuccine, plural of fettuccina (literally “little ribbon”), diminutive of fettuccia, from fetta + -uccia.

Long, flat ribbons of pasta, cut from a rolled-out sheet; identical in form to tagliatelle.


linguine

linguine (usually uncountable, plural linguines)

/lɪŋˈɡwiːnɪ/

Borrowed from Italian linguine (literally “little tongues”), from lingua (“tongue”).

bor

Ribbons of pasta, cut from a sheet, not as wide as tagliatelle.

لِنْقْوِينِي

ribbons of pasta narrower than tagliatelle


tagliatelle

en-noun

tagliatelle (usually uncountable, plural tagliatelles)

tagliatelle pl (normally plural, singular tagliatella)

tagliatelle (canonical)
tagliatelle (canonical plural)
tagliatelles (plural)
tagliatella (singular)

Unadapted borrowing from Italian tagliatelle, from tagliare (“to cut”).

unadapted borrowing

When the tagliatelle are al dente, drain thoroughly and transfer to a warm bowl.

1985, Fred Plotkin, “[Recipes] Emilia-Romagna”, in The Authentic Pasta Book: Regional Italian Recipes for Great Classic and Contemporary Dishes From Great Chefs and Fine Home Cooks, New York, N.Y.: Simon and Schuster, →ISBN, page 182:

And the tagliatelle are topped with shrimp and accompanied by a plate of good hot French bread made before your eyes in the restaurant’s small glass-walled bakery.

1992, Clint Hall, Tokyo Dining Out: A Budget Restaurant Guide, Tokyo: The Japan Times, →ISBN, page 25:

Stir the ham into the sauce; if the tagliatelle are not quite ready, remove the ham and the peas from the heat.

1993, Sarah Freeman, “Pasta with Sauces”, in The Student Pasta Cook Book: Eating Well Without Mixer, Microwave or Money, London: Collins & Brown, →ISBN, page 82:

Fry gently over a low heat, stirring from time to time, until the tagliatelle are ready (it’s fine if the beans go slightly fuzzy at the edges, just as long as they don’t burn!).

2001, Sophie Grigson, “[Pasta, Rice and Grains] Pasta”, in The Complete Sophie Grigson Cookbook: Over 440 Classic Recipes from Sophie Grigson, London: BBC Worldwide Limited, →ISBN, page 284:

Long, flat ribbons of egg pasta, originally from Emilia-Romagna, sliced from a rolled-out sheet.

tajadèli (Carpigiano, Modenese, Reggiano)


bigoli

A type of spaghetti, with a rough texture, from the Veneto.


agnolotti

en-noun

agnolotti (countable and uncountable, plural agnolottis)

From Italian agnolotti, plural of agnolotto; see there for more.

A type of square or rectangular ravioli from Piedmont made from a small sheet of pasta folded up.


cappelletti

Diminutive plural of Italian cappello (“hat”).


bucatini

From Italian bucatini, diminutive of buco (“hole”).

You could make this with spaghetti or linguine or other types of long skinny pasta, but bucatini are what's used in Rome.

2012, Nancy Harmon Jenkins, The New Mediterranean Diet Cookbook, Random House Publishing Group, →ISBN, page 197:

A thicker form of spaghetti with a hole running through it.


conchiglie

Borrowed from Italian conchiglie, plural of conchiglia (“animal shell; pasta shell”).


manicotti

From Italian manicotti (“muffs”), plural of manicotto (“muff”), from manica (“sleeve”) + -etto (“meliorative suffix”).

Wide tubes of pasta filled with a savoury stuffing and baked in the oven.


orecchiette

Borrowed from Italian orecchiette (literally “little ears”).

bor

A type of pasta, made with the thumb from a small disk, typically from Puglia.


penne rigate

A form of penne with a ribbed surface (to hold the sauce better).


rigatoni

en-noun

rigatoni (usually uncountable, plural rigatonis)

rigatoni pl (normally plural, singular rigatone)

rigatoni (canonical)
rigatoni (canonical plural)
rigatonis (plural)
rigatone (singular)

/ɹɪɡəˈtoʊni/

From Italian rigatoni, literally an augmented form of rigato (“striped”).

I think some of my rigatoni are still alive. I don’t like to eat them till they’re dead.

1992, Dean R[ay] Koontz, Hideaway, New York, N.Y.: G. P. Putnam’s Sons, →ISBN, page 316:

We had spoken briefly before dinner, just as Willy’s Christmas rigatoni were seeping up the stew sauce.

1993, Camilla T. Crespi [pseudonym; Camilla Trinchieri], chapter 16, in The Trouble with Thin Ice, New York, N.Y.: HarperCollins, →ISBN, page 127:

The large rigatoni are perfect for sopping up the creamy sauce.

2016 July 28 – August 3, Lauren Mifsud, “Chicken riggies”, in The Hippo, volume 15, number 30, Manchester, N.H.: Hippo Press, page 47, column 2:

A ribbed tubular form of pasta, larger than penne but with square-cut ends, often slightly curved.


farfalle

From Italian farfalle (“butterflies; bow ties; farfalle pasta”).

bor

pasta in the shape of butterflies or bow ties


tortelloni

From Italian tortelloni, plural of tortellone.


trenette

Unadapted borrowing from Italian trenette.

ubor

A form of pasta from Liguria, similar to narrow, thick tagliatelle.


pappardelle

/ˌpæpɑːˈdɛleɪ/

/ˌpæpɑɹˈdɛleɪ/

Borrowed from Italian pappardelle, plural of pappardella, from pappare (“to gobble up, tuck into (food)”).

Place the pappardelle (the strips of paste) on a hot dish, grate a little Parmesan cheese over them, add the hare condiment, and serve hot.

1899, Janet Ross, “Pappardelle with Hare”, in Leaves from Our Tuscan Kitchen or How to Cook Vegetables, London: J[oseph] M[alaby] Dent and Co., 29 & 30 Bedford Street, W.C., →OCLC, page 66:

In season one can enjoy spitted and skewered versions of such appetizing game as Larks (Allodoline), Thrushes (Tordi), Pheasant (Fagiano), and Partridges (Pernice), or the popular wide noodles with game or hare sauce known as Pappardelle.

[1957], Richard Hammond, George Martin, Eating in Italy: A Pocket Guide to Italian Food and Restaurants, New York, N.Y.: Scribner, →OCLC, page 83, column 1:

For the table a big platter of artichoke alla giudia, prosciutto with melon, and eggplant with ricotta affumicata. Then spaghetti alla carbonara, pappardelle with ragu of rabbit, and linguini with clams.

2010 August 13, Ryan Murphy, Jennifer Salt, 44:36 from the start, in Eat Pray Love:

A broad form of fettuccine, or a narrow form of lasagne, traditionally eaten with a meat sauce (especially one made with hare).


pasta e fagioli

Borrowed from Italian pasta e fagioli (literally “pasta and beans”). Doublet of pasta fazool.

bor

An Italian soup made with pasta and cannellini beans.


amatriciana

A traditional Italian pasta sauce based on guanciale, pecorino, and tomato.

amatriciana

Italian pasta sauce based on guanciale, pecorino and tomato


carbonara

en-noun

carbonara (countable and uncountable, plural carbonaras)

/ˌkɑːbəˈnɑːɹə/

/ˌkɑɹbəˈnɑɹə/

/ˌkɑɹbəˈnæɹə/

From the Italian carbonara, shortening of alla carbonara (literally “in the manner of charcoal burners”, or “in the manner of the Carbonari”), ultimately from carbone (“coal”).

One of my own grand carbonaras, some crisp and spicy greens, a clean Tuscan white, a pint of raspberry sorbet, a pot of freshly ground strong coffee, and a long beguiling night on my couch in pajamas with cannabis, good TV, and no qualms about the future, please.

1999, Roger D. Skillings, Where the Time Goes, page 10:

A thick Italian pasta sauce, made with guanciale, grated cheese, beaten egg yolks and pepper.


fettuccini

fettuccini (usually uncountable, plural fettuccinis)

[ˌfɛɾəˈt͡ʃʰini]

From Italian fettuccine; see fettuccine.

A long, broad, thick noodle; a type of pasta having this shape.


angel hair

Sense 1 is a semantic loan from Italian capelli d'angelo.

sl

A type of pasta, thinner than spaghetti or vermicelli.


ruote

Unadapted borrowing from Italian ruote (“wheels”). Doublet of rotor and rota.

ubor

A type of pasta in the shape of a spoked wheel.


malfatti

No need to explain where the lamb went or to shape your malfatti to look like hens' eggs.

2009 January 11, Amanda Hesser, “1971: Mrs. Sebastiani’s Malfatti”, in New York Times:

A type of hand-rolled dumpling, or gnocchi


radiatori

Unadapted borrowing from Italian radiatori (“radiators”). Doublet of radiator.

A type of pasta in the shape of a radiator.


taglierini

en-noun

taglierini (usually uncountable, plural taglierinis)

Unadapted borrowing from Italian taglierini, tagliarini, from tagliare (“to cut”).

unadapted borrowing

A kind of egg pasta with a ribbon shape, like tagliatelle but thinner.


mostaccioli

My husband provided the keg of beer and Tina made huge bowls of mostaccioli (not lasagna, never in ten years lasagna!).

1988 May 27, Barbara W. Siebel, “Tina and Rosie's Farewell”, in Chicago Reader:

A type of penne pasta which resembles ziti.


anellini

From Italian anellini (“little rings”) (ultimately: anello (“ring”) + -ino (“little”) + -i (“plural”)).

A type of pasta composed of little rings.


fregola

A type of pasta originating in Sardinia, resembling couscous and typically made with semolina flour


capellini

1950s, borrowed from Italian capellini (literally “thin hair”), originally a diminutive of capelli (“hair”).


pici

A kind of hand-rolled pasta, like thick spaghetti, from Sienna.


pizza-ghetti

LL-Q1860 (eng)-Flame, not lame-pizza-ghetti.wav

(Canada) A dish consisting of a slice of pizza and a serving of spaghetti.


cavatelli

From Italian cavatelli (literally “little hollows”), plural diminutive of cavato (“hollow”) (+ -ello (diminutive), pluralized).

Little Owl’s cavatelli with salty bacon, fava beans and a bracing, sweet tomato broth benefits from the lush, mouth-filling quality of the ricotta crumbled on top.

2008 May 28, Julia Moskin, “Suddenly, Ricotta’s a Big Cheese”, in New York Times:


spaghetti bolognese

en-noun

spaghetti bolognese (usually uncountable, plural spaghetti bologneses)

LL-Q1860 (eng)-Flame, not lame-spaghetti bolognese.wav

A dish of spaghetti with Bolognese sauce.


cannolicchi

Pasta in short twisted tubes resembling razor clams.


tagliolini

tagliolini (usually uncountable, plural tagliolinis)

Unadapted borrowing from Italian tagliolini, from tagliare (“to cut”).


pasghetti

en-noun

pasghetti (countable and uncountable, plural pasghettis)

LL-Q1860 (eng)-Flame, not lame-pasghetti.wav

A childish pronunciation of spaghetti, with metathesis to avoid the consonant cluster /sp/.

"I love pasghetti!" Terry and Nobody sat by the large kitchen window [...]

1984, Romeo Muller, Puff and the Incredible Mr. Nobody, Troll Communications Llc, page 14:

'Will you make pasghetti?' / 'Yes, I will.'

1988, Meanjin, volume 47, The University of Melbourne, page 332:

My hostess and I eat quiche, the girls spaghetti. Pasghetti. They giggle.

1999, Sharon Bryan, “Lunch with Girl Scouts”, in Real things: an anthology of popular culture in American poetry, Indiana University Press, page 258:

"You know pasghetti's my favorite." Sara flashed Nick a smile as she leaned toward the pumpkin, the felt pen held tightly in her hand.

1993, Moyra Tarling, Just a Memory Away, Harlequin Books, page 76:

When I finished she took her thumb out of her mouth and informed me that her name was Claudia and she liked 'pasghetti'.

2002, Vida Adamoli, La bella vita, Summersdale, page 31:

"Pasghetti for supper is good news," said Frankie, holding out his plate.

2006, Katherine Scraper, Vicki Scraper, Show Me: Graphic Organizers for Reading Comprehension Across the Curriculum, Good Year Books, page 174:

While I was waiting for my hooman to cook pasghettis, I had a snack on some of the crunchy pasta sticks. Great appetizer!


spätzli

From Alemannic German Spätzli, diminutive of Spatz (“sparrow”).

As soon as the spätzli rise to the surface, take them out with a skimming spoon, place on a platter, cover and keep warm.

2008, Hermann Spindler, The Demeter Cookbook, page 145:

Bolliger brightly came to the rescue. “Chicken then! Chef does a roast chicken basted in a wine sauce fit for a king, with spätzli and some country-fresh greens.”

2012, Morley Torgov, The Mastersinger from Minsk:

Spätzli are gnocchetti with links to the gastronomic culture of southern Germany, and are also made in Switzerland and France.

2009, Oretta Zanini De Vita, Encyclopedia of Pasta:

A type of wheatflour noodle used in Swiss and southern German cooking.


anelloni

The pièce de résistance, though, is a dried tubular pasta called anelloni, a fashion-forward shape that dares to wear its sauce-clinging ridges on the inside of the loop instead of on the outside

[2011 January 27, Robin Raisfeld, Rob Patronite, “Bowled Over”, in New York Magazine (The Underground Gourmet), retrieved 2015-01-03:

A type of pasta similar to rigatoni but with ridges on the inside.


acini di pepe

From Italian acini di pepe, literally "peppercorns."


farfel

Small pellet-shaped egg pasta in Ashkenazic Jewish cuisine, made instead out of matzah during Passover.


kaesespaetzle

Borrowed from German Käsespätzle, from Käse (“cheese”) + Spätzle (“spaetzle”).

One dish, kaesespaetzle, was described by my wife as a “German mac and cheese,” and Mr. Avery said she wasn’t far off the mark.

2015 July 16, Joel Keller, “Review: At Asbury Festhalle & Biergarten, Authentic Beer Garden Meets Jersey Shore”, in New York Times:


zitoni

zitoni (usually uncountable, plural zitonis)

From Italian zitone, zitoni, an augmentative of zite, ziti.


naporitan

Borrowed from Japanese ナポリタン (naporitan), from French napolitain (“Neapolitan”), from Latin neāpolītānus, from Neāpolis (“Naples”), from Ancient Greek Νεᾱ́πολῐς (Neā́polĭs). Doublet of Neapolitan.

A Japanese dish styled on Neapolitan food; spaghetti topped with ketchup or tomato sauce, onion, button mushrooms, green peppers, bacon and Tabasco sauce.


mafalde

A type of fettuccine that has curly edges


busiate

Also appreciated was a hearty portion of busiate, a long local noodle curled in on itself, served with Trapani’s signature garlic, tomato and almond pesto.

2015 October 15, Paul Greenberg, “In Sicily, Tasting Seafood With a Skeptical Son”, in New York Times:

A form of trofie pasta from the region of Trapani.


choke-priest

UK mid-19th century. Calque of Italian strozzapreti, from strozzare (“to choke; to strangle”) + prete (“priest”). Equivalent to choke + priest.

Warm choke-priest, pastry, and sour wine (the refuse of the convent cellars) were retailed for the same purposes.

1848, James Grant, Adventures of an Aide-de-camp, volume 1, page 145:

(obsolete) A thick Italian soup containing pasta or dumplings.


macaroni salad

macaroni salad (countable and uncountable, plural macaroni salads)

A type of pasta salad, served cold-made with cooked elbow macaroni and usually prepared with mayonnaise.


pasta salad

A salad prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing.


spaghetti and meatballs

An Italian-American dish consisting of spaghetti, tomato sauce and meatballs.


penne alla vodka

Norman, a proud fan who put penne alla vodka on the menu at his last restaurant, Brutto, notes that, “despite the potentially gimmicky nature” of the pairing, “it works exceptionally well”, while Nigella Lawson calls it “amusingly retro” but “seriously good”.

2024 January 3, Felicity Cloake, “How to make the perfect pasta alla vodka – recipe”, in The Guardian:

(cooking) A pasta dish made primarily with vodka and penne, usually accompanied with heavy cream, crushed tomatoes or tomato sauce, onions, and sometimes small meats and vegetables.


su filindeu

[…] a lesson in su filindeu. At this point, I had been thinking about su filindeu, and reading about it, for about two years. In the meantime, there had been a Jamie Oliver video floating around Facebook and so I assumed it was not that much of a secret[…]

2018 May 29, Elizabeth Minchilli, Eating My Way Through Italy: Heading Off the Main Roads to Discover the Hidden Treasures of the Italian Table, St. Martin's Griffin, →ISBN:

[…] hand-stretched noodles, su filindeu, a pasta so rare, labor-intensive, and utterly impossible to make that only three women, all members of the same family, still know how to do it.

2021 October 26, Missy Robbins, Talia Baiocchi, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes [A Cookbook], Ten Speed Press, →ISBN, page 245:

A Barbagian Sardinian pasta made by pulling and folding semolina dough into thin threads, laying them in layers, and drying them to form textile-like sheets, which are broken into pieces and eaten in broth.