TLE - Noodles/Alimentary Pastry

Question 1

Can be used in soup or with a sauce and can be sold coiled, some are straight like spaghetti.

Answer 1

Capellini

Question 2

Can be called as little worms, it is slightly thicker than capellini and may come straight or coils

Answer 2

Vermicelli Pasta

Question 3

Fat spaghetti with a hole in the middle, use as you would in spaghetti

Answer 3

Parciatelle Pasta

Question 4

Thin spaghetti with hole in the middle

Answer 4

Bucatini Pasta

Question 5

Long strands of spaghetti-size pasta that appear to have been twisted in a spindle

Answer 5

Fusilli Pasta

Question 6

Thin strands of spaghetti about 3 inches long that are interlocked and twisted like embroidery thread

Answer 6

Gemelli Pasta

Question 7

Also called “little tongues”, oval shaped noodles that are halfway between a flat ribbon and cylindrical strand

Answer 7

Linguine Pasta

Question 8

All noodles that are flat in shape

Answer 8

Ribbons Pasta

Question 9

Also called “little ribbons”, about ¼ to ¾ inch, wide and may be used instead of spaghetti

Answer 9

Fettuccine Pasta

Question 10

Little cut noodles and fake ass fettuccine

Answer 10

Tagliatelle Pasta

Question 11

Widest of all pastas. A noodle with a mysterious past. Nobody knows its origin. Comes in curly or straight edges

Answer 11

Lasagna Pasta

Question 12

Long noodles, about ¾ inch wide, and rippled on both edges (fake ass lasagna)

Answer 12

Mafalde Pasta

Question 13

About as wide as fettuccine, only one curly edge (fake ass penne)

Answer 13

Margherita Pasta

Question 14

1-inch wide long noodles, homemade with pinked edges

Answer 14

Pappardelle Pasta

Question 15

Squares or circles of thinly rolled dough filled with savory filling

Answer 15

Squares and Circles

Question 16

Square, stuffed pasta served with sauce or in soup

Answer 16

Ravioli Pasta

Question 17

Also called “fat little lambs”, large ravioli

Answer 17

Agnolotti Pasta