Product Reviews / Main Nibbles / Pastas

Pasta Glossary

Page 4:  G, I, K, L

If you enjoy this Pasta Glossary, we have a food glossary for almost every category of food,  including Italian favorites like cheese, espresso and olive oil. Plus, find reviews of our favorite brands of pasta and sauces, pasta recipes and informative articles about pasta in our Pasta Section.

Click on the letter of the alphabet in this bar to get to a term
without having to scroll manually; letters other than G, I, K & L
will take you to the appropriate page of the glossary.

a b c d e f g h i j k l m n o p q r s t u v w x y z

GALLETTI

Literally, “cocks’ combs,” galletti (gah-LEH-tee) are semicircular tubular pasta with ruffled edges. 
The beautiful galletti at the right are from Castellano, a brand sold at many specialty food stores.

GARGANELLI

Garganelli (gahr-gon-NELL-lee) are penne-style egg pasta. They can be found with and without ridges (here, the ridges are horizontal instead of vertical, as on penne rigate).

GEMELLI

Gemelli (juh-MELL-lee), meaning “twins,” are simply two short strands of round pasta that are twisted together. They are very versatile because they hold the sauce while retaining an al dente texture. They are popular in entrées, side dishes, baked dishes and pasta salads; and pair well with light to moderately-thick tomato sauces and cream sauces.
Potstickers from PastaGarofolo.it.

GIRASOLE

Girasole (GEE-rah-so-LAY) is the Italian word for sunflower. In pasta, the word refers to ravioli made in a sunflower shape. The girasole in the photo, from Nuovo Pasta, is filled with osso bucco. So, more than the shape is creative and delectable.
Photo of girasole ravioli by Ryan Clark. Read our review of Nuovo Pasta, a NIBBLE Top Pick Of The Week.

GNOCCHI

Italian for dumplings, gnocchi (NYO-kee) can be made of flour, semolina, potatoes or sweet potatoes, boiled or baked and served with butter and grated Parmesan cheese or a savory sauce. Eggs or cheese can be added to the dough. Common flavorings include spinach, basil, tomato and saffron (the latter is Sardinian-style). Gnocchi are generally shaped into little balls or ovals. The dough can also be chilled and sliced, then either baked or fried. Gnocchi are usually served as a side dish with meat or poultry. Potato dumplings have been a staple of both northern and southern Italian cooking since the early 19th century. 
Pumpkin gnocchi are from AlfonsoGourmetPasta.com.

GRAMIGNA

Specially cut semolina pasta twirls (grah-MEE-nya).

GROATS

Hulled and crushed grains of various cereals. Common groats are oats, wheat and buckwheat (roasted buckwheat groats are known as kasha and are a popular dish in eastern Europe and Eurasia). Because groats are hard to chew, they need to be soaked and cooked for a long period.

INTEGRALE

See Whole Wheat Pasta.

KASHA

In American English, kasha is roasted whole-grain buckwheat or buckwheat groats (see groats, above). In Slavic languages, kasha does not refer specifically to buckwheat groats, but to porridge in general (although buckwheat was one of the earliest porridges). A classic Jewish “comfort food” dish, kasha varnishkes, combines kasha, bow tie pasta (farfalle), onions and mushrooms.

LASAGNA and LASAGNE

Lasagne, (la-SAHN-yeh) the plural form of lasagna, originated in the Emilia-Romagna region of north central Italy. The wide, flat sheets of pasta were originally made by the Romans, who called them laganum. Lasagna comes from “lasanum,” the Latin word for pot, i.e., the vessel in which this dish was baked. Lasagne later came to refer to the specific layered-type baked dish we know today, with the long flat, pasta sheets alternating with minced meat, cheese and tomatoes. The modern lasagna noodle is two inches wide, and sometimes has ruffled edges, or is made with spinach pasta. The most popular cheeses are mozzarella and ricotta, and the sauce is often tomato sauce or béchamel.  A proliferation of modern recipes includes vegetable lasagnas, “white” lasagnas, goat cheese lasagnas, etc. If you regularly make lasagana with commercial sheet noodles, try making it with artisanal pasta: The rougher surface helps sauce and other ingredients cling better while constructing the layers.
Photo of lasagna courtesy of Cabot Cheese.

LASAGNOTTE

Wide ribbons of pasta, like lasagna, that are typical of the Puglia region. Instead of being baked in long strips, they are broken into two to three-inch pieces, boiled and served with a substantial sauce. Traditional regional sauces include rabbit ragù and a creamy vegetable sauce of carrots, onions, tomatoes and fresh ricotta.

LIGURIA

Bordering the coast in northwestern Italy, Liguria is the third smallest of the Italian regions. It borders France to the west, Piedmont to the north and Emilia-Romagna and Tuscany to the east. It lies on the Ligurian Sea, a part of the Tyrrhenian Sea (the northern Mediterranean Sea). The capital is Genoa, the birthplace of pesto sauce (pesto alla genovese).
Map courtesy of Wikipedia.

LINGUINE

Originating in the Liguria region of northern Italy, linguine (lin-GWEE-nay), Italian for “little tongues,” is a narrow, flat version of round spaghetti (it is sometimes referred to as flat spaghetti). It is a narrower version of fettuccine. Linguine is often paired with white or red clam sauce, butter and cheese or cream sauces; but it is so versatile that it works with almost any type of pasta sauce. Pesto al Genovese (basil, pine nuts, Pecorino cheese, extra virgin olive oil and garlic) is popularly served with linguini; as is a sauce made of cream, peas and prosciutto.
Photo courtesy of SXC.

LOMBARDY

The most northern central region in Italy, Lombardy lies between the Alps and the Po river valley. It borders the Italian regions of Piedmont, Emilia-Romagna, Veneto and Trentino-South Tyrol, as well as Switzerland. The capital is Milan, the largest city in Italy. Other well-known provinces include Bergamo, Brescia, Como, Cremona, Mantua and Pavia.
Map courtesy of Wikipedia.

LUMACONI

Literally “snails,” lumaconi (loo-mah-COE-nee) are giant, basket-shaped shells that are stuffed with cheese and vegetables.

LYCOPENE

A natural antioxidant found in tomatoes. Research suggests that lycopene helps inhibit certain cancers, including prostate cancer and cervical cancer.

Continue To The Next Page, M, N & O

Go To The Glossary Alphabet Index, Above

© 2005-2008 Lifestyle Direct, Inc.  All rights reserved. Images are the copyright of their respective owners.