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Nutrition (1/2 cup dry serving): Calories: 210 Fat: 2 g (Saturated fat: 0 g) Sodium: 0 mg Carbs: 44 g (Fiber: 2 g, Sugar: 0 g) Protein: 4 g. For those looking for gluten-free whole grain pasta ...
Cincinnati chili (or Cincinnati-style chili) is a Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs ("coneys"); both dishes were developed by immigrant restaurateurs in the 1920s. Its name evokes comparison to chili con carne, but the two are dissimilar in consistency, flavor, and serving method; Cincinnati chili more ...
Campanelle. Campanelle ( Italian: [kampaˈnɛlle]; Italian for 'bellflowers' [ 3] or 'little bells') is a type of pasta which is shaped like a cone with a ruffled edge, [ 4] or a bell-like flower. It is also sometimes referred to as gigli or trompetti. [ 5] It is intended to be served with a thick sauce, [ 3] or in a casserole .
Tagliatelle ( Italian: [taʎʎaˈtɛlle] ⓘ; from the Italian word tagliare, meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm ( 1⁄4 in) wide. [ 1 ]
For instance, if pasta is a regular part of your weekly meal rotation, you'll be eager to learn about the 10 best low-calorie pasta sauces for weight loss.Pasta sauces are crucial in 10 Best Low ...
Dinner Menu – After testing pasta in the South in 1989, McDonald's began testing a pasta-based menu at 40 units across Rochester, New York, in September 1991, including Italian-American classics such as lasagna, fettuccine alfredo, and spaghetti with meatballs. In the early 1990s, a new Dinner Menu was tested for 6–12 months at two ...
Linguine. Linguine ( Italian: [liŋˈɡwiːne], lit. 'little tongues'[ 1]; English: / lɪŋˈɡwiːni /; sometimes anglicized as linguini) [ 2][ 3] is a type of Italian pasta similar to fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres ( ⁄32 in) in width, which is wider than spaghetti, but not as ...
A Campobello di Licata baked pasta dish, made of ziti pasta, a ragù sauce with pork, cauliflower, eggs and pecorino cheese. Nidi di rondine. Emilia-Romagna. A Romagna baked pasta dish, prepared a fresh egg pasta, with a tomato sauce and smoked ham, beef, mushrooms, béchamel sauce and Parmigiano Reggiano cheese.
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