Wednesday, 29 February 2012

Ensaladang Mangga at Talong (Green Manggo and Eggplant Salad)



Look at that, another aunthentic Filipino salad using mango.  Remember mango salad that we had posted sometime this month -Enseladang Mangga (Mango Salad).  The mangoes we used here, now ripe, were what remains of those green mangoes we bought like two weeks ago.  We used bagoong alamang as the seasoning and added grilled eggplant. 


     ENSALADANG MANGGA AT TALONG (GREEN MANGO AND EGGPLANT SALAD)

Ingredients:

Green Mango, peeled and sliced (1/4”x1/4”x1/2”) – 1 medium fruit
Eggplant, grilled, peeled, and diced- 2 medium size in length
Ripe Tomatoes, chopped coarsely – 1 large or 2 medium
Onions, chopped coarsely – 1 large or 2 medium
Sautéed  Bagoong Alamang   – 5 to 6 tbsp
Ground black pepper - dash

For the recipe  Sautéed Bagoong Alamang, click this.


Preparation:

Mix all of the ingredients above and serve.  Great as appetizer and it also goes along with fried, grilled, roasted meat and fishes. 


 © Fresha-licious (29February2012)

Sautéed Bagoong Alamang


Bagoong alamang is a fermented salted shrimp paste which is almost similar to the shrimp pastes common to Asian cuisines – Belacan for the Malays, terasi for the Indonesians, ham ha or hom ha among  Chinese.

For us Filipinos, alamang is a very versatile food that can be used as seasoning for dishes, condiments that goes with vegetable salads or dips for fried fishes and meats or green mangoes (drooling), and for some like me, I can finish a plate of rice with just sautéed bagoong alamang as viand.

Want some? Try this recipe J


     SAUTEED BAGOONG ALAMANG



Ingredients:

Bagoong Alamang - 200 g.
Pork Fat, sliced into small cubes - 100 g.
Sugar - 2 tbsp
Onions, chopped coarsely - 1 large
Garlic, minced - 5 cloves
Ground black pepper - dash
vegetable oil - 2 tsp

Cooking Procedure:
 1.  Heat oil in a pan and pan fry the pork fat.  When the pork fat is almost brown, add the garlic and stir. 
2. Add the onion and pan fry the ingredients until they are brown.  Add the bagoong alamang, sugar, and ground black pepper.  Stir for a few minutes and cook it until the color changes




 © Fresha-licious (29February2012)


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Tuesday, 28 February 2012

Blue Cheese & Grilled Tuna Pasta



If you are not into blue cheese, please don’t try this recipe.  
If you don’t like the taste of goats or lamb, same thing, don’t try this too.  
But if you have that epicurean and adventurous taste buds, you need to try this :-)

Blue cheese have that funny sometimes strong awful aroma, milder than a goat’s stench, sometimes smells like an old sock or stinky feet or imagine the foul odor of somebody who didn’t take a bath for a month!    But I love the creamy, salty, somewhat tangy and “mild-goaty”  flavor of blue cheese.  I like it spread on my sandwich or crackers or on top of my pizza.

Anyway, this is an experiment.  Combining tuna, pasta, and blue cheese and a mixture of herbs and garlic and the result tasted good and very filling.  I’m sure I wouldn’t be needing food for snack after this lunch.  I used whole wheat spaghettie, San Remo brand, and really I don't like the taste.  Can you please suggest any brand for whole wheat pasta?


By the way, this recipe is part of our meal & work-out plan last week (see Meal & Work-out Plan - Week 1 )

BLUE CHEESE & GRILLED TUNA PASTA
( http://www.myfresha-licious.com/ )

Ingredients:

Whole wheat spaghettie – 100 g.
Tuna, grilled and flaked -  200 g.
Blue Cheese, crumbled - 40 g.
Olive oil – 2 tbsp
Garlic, minced – 5 large cloves

Basil, dried and ground - 1/4 tsp

Thyme, dried and ground – 1/8 tsp
Oregano, dried and ground - 1/8 tsp
Marjoram dried and ground - 1/4 tsp
Ground white pepper

Cooking Procedure:

  1. Cook spaghetti as directed in its package.  Drain and let it cool down.
  2. Heat olive oil and add in the garlic and the herbs.  Heat for 2 minutes then remove from fire.  Let the herbs and garlic infuse their flavors in the oil.  Cool it down.
  3. Add the crumbled blue cheese in the oil mixture.
  4. Toss in the pasta and the flaked grilled tuna.  Toss well.

I didn’t add any salt.  The saltiness from the blue cheese was enough.

Makes 2 servings.  Below is the estimated nutritional values per serving based on the ingredients used. 


Calories          :  481.23 kcal
Total Fat             :  25.01 g
Cholesterol     :  86.24 mg
Saturated Fat      :  8.67 g
Protein            :  39.82 g
Trans Fat            :  0 g
Sodium           :  322.2 mg
Dietary Fiber       :  6.4 g
Carbohydrate  :  34.72 g
Sugar                  :  0.92 g



 © Fresha-licious (28February2012)

Meal & Work-out Plan: Week 2

This is week 2 of our diet & fitness program.  It will run starting today up to Sunday (February 27-March 4).

I started the program last week without Frederick since he's still in Manila.  I lost more than a kilogram.  My starting weight this week is 58.3 kg.  Hoping to lower it down by 2 kg.




 © Fresha-licious (27February2012)

 
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MEAL PLAN FOR WEEK 2
Day 1 (Monday)  - total calorie intake = < 1,100 kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} banana (1 pc)

Lunch
- 11:30} Chicken adobo (3 slices / 150g) + ½ c rice + boiled pechay (less than 50 g.)
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- green tea water (250 ml ) all through out the afternoon
- 16:00} Fuji apple (less than 120 g.)

Supper
- 19:10} water (250 ml) + yogurt (100 g.) / yakult (1 sm bot)
- 20:30} Baked tilapia (less than 150g) + ¼ c rice + fried eggplant (less than 50 g.)
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  18:30 to 19:10 } Brisk Walking & Jogging w/ stretching
Day 2 (Tuesday)  - total calorie intake = < 1,100 kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} Grapefruit smoothie (3/4 of a fruit)

Lunch
- 11:30} Baked tilapia (less than 150g) + ½ c rice + fried eggplant (less than 50 g.)
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- green tea water (250 ml ) all through out the afternoon
- 16:00} Fuji apple (less than 120 g.)

Supper
- 19:20} water (250 ml) + yogurt (100 g.) / yakult (1 sm bot)
- 20:30} Baked tilapia (less than 150g) + mixed veggie (< 100 g./ cauliflower, carrots, peas, corn)
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  18:30 to 19:20 } Brisk Walking, Jogging, stair climbing w/ stretching
Day 3 (Wednesday)  - total calorie intake = < 900 kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} Grapefruit smoothie (3/4 of a fruit)

Lunch
- 11:30} grilled salmon (less than 150g) + mixed veggie (< 150 g./ cauliflower, carrots, peas, corn)
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- green tea water (250 ml ) all through out the afternoon
- 16:00} Fuji apple (less than 120 g.)

Supper
- 19:30} water (250 ml) + yogurt (100 g.) / yakult (1 sm bot)
- 20:30} paksiw na bangus (<150 g) w/ okra
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  18:30 to 19:20 } walking + swimming w/ stretching
Day 4 (Thursday)  - total calorie intake = < 1,000  kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} Fuji apple (< 120 g.)

Lunch
- 11:30} paksiw na bangus (<150 g) w/ okra & eggplant + rice (1/2 c)
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- green tea water (250 ml ) all through out the afternoon
- 16:00} Mandarin orange (< 120 g.)

Supper
- 19:10} water (250 ml) + yogurt (100 g.) / yakult (1 sm bot)
- 20:30} sautéed tuna & radish
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  18:30 to 19:10 } Brisk Walking & Jogging w/ stretching
Day 5 (Friday)  - total calorie intake = <1,000 kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} Fuji apple (< 120 g.)

Lunch
- 11:30} sautéed tuna & radish
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- green tea water (250 ml ) all through out the afternoon
- 16:00} Mandarin orange (< 120 g.)

Supper
- 19:10} water (250 ml) +  yakult (1 sm bot)
- 20:30} yogurt (100 g.) + granola + chocolate
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  18:30 to 19:10 } Brisk Walking & Jogging w/ stretching
Day 6 (Saturday)  - total calorie intake = less than 1,300 kcal

Upon Rising – 6:15}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 8:00} Upon arrival at the office – take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water
- 9:30} Fuji apple (< 120 g.)

Lunch
- 11:30} BK tendergrill chicken burger
- green tea water – 250 ml
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Afternoon Snack  
- 16:00} green tea water (250 ml ) all through out the afternoon

Supper
- 19:00} water (250 ml) +  yogurt (100 g.) / yakult (1 sm bot)
- 20:00} steamed mixed veggie (100 g/ carrots, peas , corn)
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  17:30 to 18:30 } walking + swimming w/ stretching
Day 7 (Sunday)  - total calorie intake = less than 1,500 kcal

Upon Rising – 8:00}  - lemon  water (1 lemon juice + water enough to make 500ml)

Breakfast
 - 9:00} Orange smoothie (< 120 g.)
- take supplements  ( GNC multi-vitamins, folic acid (5mg), glutaphos) with 250 ml of lukewarm water

Lunch
- 11:30} adobong baboy + boiled cabbage + rice (1 c)
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)

Afternoon Snack  
- 16:00} yogurt (100 g.) + green tea water (250 ml ) all through out the afternoon
- GNC multi-vitamins, folic acid (5mg), glutaphos)

Supper
- 19:00} water (250 ml)
- 20:00} steamed mixed veggie (100 g/ carrots, peas , corn)
- ACV water (2 tbsp apple cider vinegar + water enough to make 500ml)


Work out :  17:30 to 18:30 } walking + swimming w/ stretching

Monday, 27 February 2012

Anti-cough Concoction Using Garlic & Honey


This is my sister Kristine's anti-cough concoction.  She take it in the morning and night time.  1 to 2 tbsp do the trick.  This is a home-remedy to treat cough and soothes sore throat.  Both the honey and garlic are know for their natural anti-bacterial and anti-viral effect.

You just need to bear with the taste as it is sweet and pungent

Ingredients:

Honey - 100 ml
Garlic, crushed and chopped - 10 cloves

Preparation:

You can do either of these three procedure

1.      Mix the honey and garlic in a blender until homogenous.
OR
2.      using a mortar and pestle, pound the garlic, transfer it to a bowl and mix it with the honey
OR
3.      Mince the garlic very finely then mix it with the honey.




 © Fresha-licious (27February2012)

Saturday, 25 February 2012

Cockles & Spinach Soup




Cockles are those tiny bivalve mollusks that are edible.  They are very popular in Singapore and are commonly used as ingredients in noodles like in the famous char kway teow, laksa, etc.  And these Singapore's local fares don’t seem to taste the same if cockles are missing or taken out of the recipe.  

My husband cooked cockles a few weeks back. He made a soup and added spinach to it.  A simple dish yet it was delicious.  The soup per se was really tasty and so flavorful.  Frederick didn't put too much spices and herbs so the flavor of the cockles is prominent in the soup.  Somewhat briny, not as musky as mussels but not slimy nor fishy :-) This soup recipe is just one of those ways Frederick cooks cockles.  He also like to add this small clams to his kway teow or other noodle recipes.

By the way, some people wants their cockles slightly cooked that is to say, the cockles are dropped in boiling liquid, let it sit their for at least 2 minutes maybe, then that's it.  This is because cooking the cockles for more than 2 minutes is overcooking it, and when it gets overcooked, it becomes tough and rubbery like other seashells.     I want my cockles to be cooked well-done just to make sure that they are safe to eat :-) You know, shells contains bacteria and the only way to kill bacteria, some of them, is to subject them to high heat for a period of time. Oh, don't forget to clean the cockles well, Frederick had to brush the shells one by one before cooking them to rid off dirt that got stuck on the shells

Cockles, by the way, are considered low calorie food.  A 100 g. of cockles provides 53 kcal.  They are a good and healthy source of protein, vitamins and minerals like omega-3 and vitamin B 12.  100 g. of cockles provides 12% of an individuals recommended weekly intake of omega-3 and provides 23 times vitamin B-12 content as compared to beef.  The added good news is that, cockles are low in fat (0.6 g.), low in saturated fat (0.2 g.) (source : The Nutritional & healthy facts about shellfish - www.shellfish.org.uk )  This is the reason why it is an ideal food for those who wants to lose weight like us





     COCKLES & SPINACH SOUP


Ingredients:


Cockles, shell on - 400 g.
Spinach - 200 g.
Onions, diced - 1 medium size
Garlic - 3 large cloves
Ginger - 1/4 inches
Tomatoes, diced - 1 large
Salt and pepper to taste
Vegetable oil- 1 tsp
Water - 2 cups or depending on your soup preference


Cooking Procedure:

  1. Heat oil in a pan.  Sauté in it the garlic, then the onion and ginger, then the tomatoes.  Let the veggies simmer.
  2. Add in the cockles and stir.  Pour the water.  Season with salt and pepper.  Bring the mixture to a boil for at least 10 minutes
  3. Remove from fire and add the spinach.  Keep the pot covered so the heat will cook the spinach


 © Fresha-licious (25February2012)

Friday, 24 February 2012

Momiji : A Japanese Buffet Restaurant

My husband and I have a common concept on dining out:  if a la carte meals cost more than $15 per dish then we’d rather spend $35 or more per person for a buffet meal.  With a restaurant serving only a la carte meals, we are restricted to just tasting a dish or two depending on how much we are willing to pay but for a buffet restaurant serving "all-you-can-eat-dishes", we get to choose anything and everything we like. We can gorge on as many variety of dishes as our tummy can accommodate and as many times we like at a fix price rate no matter how many plates and bowls we can devour.  A two decent a la cart dishes + a drink per person and pay maybe around $35++ OR unlimited entrees and drinks not to mention the appetizers and desserts  and pay $35++ per person?  Frederick and I would go for the latter.  That’s precisely why we love buffet meals and of course buffet restaurants, here in Singapore, in the Philippines, and anywhere abroad.

Momiji Japanese Buffet Restaurant.  As the name implies, Momiji is a Japanese bar and grill that offers “all-you’can-eat” meals and that specializes in sushi , sashimi and other Japanese cooked entrees.  It is run by the Suki Group, and we’d say it is one of the most affordable Japanese buffets around Singapore – with less than $27 per adult for dinner on a weekday and less than $35 per adult  on a weekend.  They charge lesser for lunch.
We go there often since we came to know about it last year.  In fact, some of the restaurant’s waitresses do recognize us.  We were just there last Valentine’s day to celebrate and feast on our favorite sushi and sashimi.   We usually don’t call in for reservations, we just go their (and we make sure of it) on their opening hours either on weekdays or weekends and usually we can get a table.  Good thing that I made the reservation before we went there last February 14, otherwise, we won’t be able to get a table since the restaurant was full booked that day.

Food:   Momiji is a Japanese restaurant so they serve our favorite raw foods – salmon sashimi which is favorite of ours and the baby octopus sashimi which  Frederick likes so much. 
There is a good spread of both raw and cooked Japanese food at momiji   In which, it was divided into a few sections : 
- The raw and cold food section where they serve sashimi and cold seafoods and soba noodles - salmon, tuna, baby octopus, shrimps, oysters, etc.; 
- Sushi section where a variety of colorful sushi fills the display stand 0 from uromaki to futomaki to california maki);
- the deep fried section where shrimp and veggie tempura, fried salmon skin, takoyaki, other fried squid, crab and fish nuggets are to be found;  
- the cooked food section where roasted chicken or pork or Japanese style beef and veggies and rice are served.;
- the barbecue section where they serve yakitori (chicken barbecue), skewered oysters, grilled corn and other veggies, etc;  
- the tepanyaki and order-to-cook section where we could choose from a selection of beef, chicken, pork, salmon, vegetables, and noodles, to be cooked and served on hot plate or any other plates/bowls;
- the steamboat section; we are not a fan though.  But you can try it if you want boiled food :-)
Each table has a designated clip and if we want to order tepanyaki, order-to-cook foods, or steamboat, just clip it on the stand and presto the food will be served to us after a few minutes. 
- Oh off course there’s  the dessert section comprising of ice cream, fruits, mini cakes, mini cupcakes, mini cheese cakes and the chocolate fondue.
- and the beverage section that offers both hot and cold drinks.  Sprite, F&N carbonated drinks, coke, diet coke (no coke zero :-(), flavored iced teas, tea, milk tea, coffees, espresso, hot chocolate, etc.
Like other restaurants, momiji has had their ups and downs when it comes to food and their service.   We like most of the food there, specially the salmon sashimi.  The raw food are great and fresh specially during the opening hours but as you near their closing hours, they are no longer replenished and like any other food exposed to air, the freshness is lost.  That’s understandable though.
The sushi are beautiful and very appetizing.  You can rarely see these kind of variety elsewhere, not even at sakura which is also owned by the sukigroup nor at sakae sushi.   The yakitori is very flavorful, Frederick  likes to chew it slowly for him to completely savor its flavor.  The tepan cooked beef is perfect to our liking, it’s always served medium rare.  I don’t personally like the salmon that is served floating in its sauce in an aluminum plate because I find the sauce too sweet and cloying.   

The icecream...  they have that too.  There’s a good variety to choose from for the ice cream and they tasted ok.  For the pastries, I’m not quite a fan of them.  The cheesecakes are tough and the cakes are crumbly and dry.  The chocolate fondue, well, for normal people who were not exposed to gourmet and couverture chocolates, they may find it great.  For me it was interesting to try the chocolate fondue, but for my husband, who has become a bit finicky specially when he gets to taste Belgian real chocolates, doesn’t buy it.  It was not chocolate for him.

Ambiance:  A lot of work could have been put on the ambiance just to get that Japanese restaurant look.  The decorations and the furniture are quite Japanese and so are the lighting.  But it does not display a traditional Japanese restaurant.  The chairs and table are high that customer get to seat the “normal” modern way as against to squatting which is the traditional Japanese style.  But it still look like a Japanese restaurant with all the lanterns hanging all over the restaurant, you get to feel like you're walking in one old Japanese street side.  

Momiji has a large sitting capacity allowing it to cater to large groups but then they don’t have a special partition or a private room to accommodate customers who are on a “party mode”.  That’s why when there is a group celebrating a special occasion, other patrons have to put up with the noise, unluckily.
Service:  The service was a bit rushed last Valentine’s day, but the waiters and waitresses were still pleasant and helpful.  The servers were still all smiles despite maybe their current toxic load.  T’was valentine’s day and the restaurant was really fully packed and a bit crowded as compared to those other days we went there.  In general, there is nothing we can complain when it comes to the service, the crews are polite, we are always ushered to our table after paying at the cashier.  They clean up used plates and utensils speedily.  They have people roaming around to check on the customers should anyone needs anything anytime.  There are Filipinos waiting tables there, and there are other nationalities too.  And all of them seem friendly and approachable.  They immediately oblige without  any complaints nor alibis every time we request for our pictures to be taken.  Oh and the cooks too are accommodating, they will explain to you, when asked of course, about the food you want them to cook for you.  Wonderful people.
Overall, the momiji experience is more than ordinary.  We always walk out of the restaurant satisfied and full to the brim.  Definitely  we will go back for more.  And we do recommend this place to couples and families who want an affordable yet non-mediocre Japanese buffet dinner :-)
Before I forgot, choosing between sakura and momiji, my husband and I will choose the latter :-) see our review on Sakura here

     Momiji Japanese Buffet
    City Square Mall
    180 Kitchener Rd. #05-05/06
    Singapore 208539
    Tel: +65 6509 1193
    Opens Daily: 12nn–3pm, 6pm–10pm


 © Fresha-licious (23February2012)

Thursday, 23 February 2012

Pasta / noodles Around the World

We just shared with you some information on the kinds of pasta that goes best with what kind of pasta.  You can check our post ____

Now, we are sharing with you the many types of Pasta noodles found worldwide.  Read on



 © Fresha-licious (23February2012)

 
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LIST OF PASTA & NOODLES WORLWIDE

Long noodles


Image
Type
Description
Translation

Spaghettoni
thick spaghetti
Large little twines
Spaghetti-prepared.jpg
Spaghetti
Most common round-rod pasta
Little twines
Spaghettiniphoto.jpg
Spaghettini
Thin spaghetti
Small little twines

Fedelini
Between spaghetti and vermicelli in size
Little faithful ones

Vermicelloni  
Thick vermicelli
Large little worms

Vermicelli
Thicker than spaghetti (refers in U.S. to style thinner than spaghetti)
Little worms
Capellini.jpg
Capellini
the thinnest type of long pasta
Little hairs

Capelli d’angelo
synonym of capellini, they are coiled into nests
Angel hair

Barbina
Thin strands often coiled into nests
Little beards
Bucatinicloseup.JPG
Bucatini
Thick hollow spaghetti
Little holed ones
Perciatelli.jpg
Perciatelli
Thicker bucatini
From perciare "to hollow"

Fusilli Lunghi
Very long coiled rods (like a thin telephone cord)
Long rifles
Fusilli lunghi bucati.jpg
Fusilli bucati
Long coiled tubes
Holed rifles
Pici.jpg
Pici
Very thick, long, hand rolled
Little ones (pici=piccoli=small)
ZaruSoba.jpg
Soba - そば (Japanese)
Thin cut Japanese noodle made from buckwheat

Kakeudon.jpg
Udon - うどん (Japanese)
Thick cut noodle made from wheat flour

Kakeudon.jpg
Cu mian - 粗麵 (Chinese)
Thick cut noodle made from wheat flour
thick noodle
Ziti
Long, narrow hose-like tubes


Zitoni
Wider version of Ziti
Large ziti

Ribbon-cut noodles

Ribbon style noodles are often rolled flat then cut. This can be done by hand or mechanically.

Image
Type
Description
Translation

Spaghetti alla chitarra
Similar to spaghetti, except square rather than round, and made of egg in addition to flour
Named after the guitar-like device used to cut the pasta, which has a wooden frame strung with metal wires, sheets of pasta are pressed down onto the device, and then the wires are "strummed" so the slivers of pasta fall through

Ciriole
Thicker version of chitarra


Bavette
Narrower version of tagliatelle
Little drip-thread

Bavettine
Narrower version of bavette


Fettuce
Wider version of fettuccine
Little slices
Fettucine1.JPG
Fettuccine
Ribbon of pasta approximately 6.5 millimeters wide
Little slices

Fettucelle
Narrower version of fettuccine
Little slices

Lagane
Wide noodles

Pastasorten Lasagne.JPG
Lasagne
Very wide noodles that often have fluted edges
Cooking pot
Lasagnette-with-pumpkin-and-parmesan.jpg
Lasagnette
Narrower version of lasagna
Little lasagne

Lasagnotte
Longer version of lasagna
Bigger lasagne

Linguettine
Narrower version of linguine
Little tongues
Linguine.jpg
Linguine
Flattened spaghetti
Little tongues

Mafalde
Short rectangular ribbons
Named in honor of Princess Mafalda of Savoy
Mafaldine.JPG
Mafaldine
Long ribbons with ruffled sides
Little mafalde
Pappardelle Tomato Sauce.jpg
Pappardelle
Thick flat ribbon


Pillus
Very thin ribbons

Pizzoccheri.JPG
Pizzoccheri
Ribbon pasta made from buckwheat


Sagnarelli
Rectangular ribbons with fluted edges


Scialatelli or scilatielli
Homemade long spaghetti with a twisted long spiral

Stringozzi.jpg
Stringozzi
Similar to shoelaces
Shoestring-like things
Picture 246 w.jpg
Tagliatelle
Ribbon fairly thinner than fettuccine
Little cut ones

Taglierini
Thinner version of tagliatelle
Little cut ones

Trenette
Thin ribbon ridged on one side


Tripoline
Thick ribbon ridged on one side

HofanUpClose.jpg
Shahe fen - 沙河粉 (Chinese)
Ribbon cut rice noodles
sen yai (Thai), kwetiau (Indonesian)
Biang Biang Mian.jpg
Biáng biáng noodles - 油泼扯面 (Chinese)
Very wide ribbon cut rice noodles


 

Short-cut extruded pasta

Image
Type
Description
Translation

Calamarata
Wide ring shaped pasta
Squid-like

Calamaretti
Little squids


Cannelloni
Large stuffable tubes
Large little canes
Pasta with pesto.jpg
Cavatappi
Corkscrew-shaped macaroni
Corkscrews

Cellentani
See Cavatappi


Chifferi
Short and wide macaroni

Pasta e fagioli rapida.jpg
Ditalini
Short tubes like elbows, but shorter and without a bend
Small thimbles
Fideua.jpg
Fideuà
Short and thin tubes
Fideuá is not really a type of pasta but is a Spanish dish similar to paella but made with pasta instead of rice.
Macaroni closeup.jpg
Gomito
Bent tubes
Elbows

Elicoidali
Slightly ribbed tube pasta, the ribs are corked as opposed to those on rigatoni
Helicoidal ones

Fagioloni
Short narrow tube
Large beans
Fusilli pasta.jpg
Fusilli
Three-edged spiral, usually in mixed colours, many vendors and brands sold as fusilli are two-edged
From the diminutive of fuso (spindle), relating to the idea of a cylindrical rotating object Little spindles.
Pastasorten Garganelli.JPG
Garganelli
Egg pasta in a square shape rolled into a tube

Gemelli.jpg
Gemelli
A single S-shaped strand of pasta twisted in a loose spiral
Twins

Maccheroncelli
Hollow pencil shaped pasta
Small maccheroni

Maltagliati
Short wide pasta with diagonally cut ends
Roughly cut ones
EMS-109321-Manicotti-rule..JPG
Manicotti
Large stuffable ridged tubes
Sleeve-like things

Marziani
Short spirals
Martians (refers to the antennae of cartoon martians)

Mezzani pasta
Short curved tube
Half-size ones

Mezze penne
Short version of penne
Half-pens

Mezzi bombardoni
Wide short tubes
Half bombards

Mostaccioli
Similar to penne but without ridges. Also called penne lisce or "smooth penne"
Moustache-like things

Paccheri
Large tube
Slaps

Pasta al ceppo
Shaped like a cinnamon stick
Log-type pasta
Penne with sauce.jpg
Penne
Medium length tubes with ridges, cut diagonally at both ends
Pens (after a quill pen)
Whole wheat penne, cooked and uncooked.jpg
Penne rigate
Penne with ridged sides
Lined pens

Penne lisce
Penne with smooth sides
Smooth pens

Penne zita
Wider version of penne


Pennette
Short thin version of penne
Little pens

Pennoni
Wider version of penne
Large pens

Rigatoncini
Smaller version of rigatoni
Small large lined ones
Mezzi Rigatoni pasta.jpg
Rigatoni
Large and slightly curved tube
Large lined ones
Sagne ncannulate pomodoro.jpg
Sagne 'ncannulate
Long tube formed of twisted ribbon


Spirali
A tube which spirals round
Spirals

Spiralini
More tightly-coiled fusilli
Little spirals

Trenne
Penne shaped as a triangle


Trennette
Smaller version of trenne

PastasortenTortiglioni.JPG
Tortiglioni
Narrower rigatoni
Large pies

Tuffoli
Ridged rigatoni



Decorative shapes

Image
Type
Description
Translation
Campanelle with Summer Veggies (top view).jpgCampanelleFlattened bell-shaped pasta with a frilly edge on one endLittle bells
Capunti.jpgCapuntiShort convex ovals resembling an open empty pea pod
Casarecce.jpgCasarecceShort lengths rolled into a S shapeFrom casereccio meaning homemade
Cavatelli in cheese sauce.jpgCavatelliShort, solid lengthsFrom the verb cavare meaning to hollow
Cencioni.jpgCencioniPetal shaped, slightly curved with rough convex sideLarge rags
Conchiglie.jpgConchiglieSeashell shapedShells
Conchiglioni.jpgConchiglioniLarge, stuffable seashell shapedLarge shells
Corzetti.jpgCorzettiFlat figure-eight stamped
Pasta creste di galli.jpgCreste di galliShort, curved and ruffledCocks' combs
Croxetti.jpgCroxettiFlat coin-shaped discs stamped with coats of armsLittle crosses
Farfalle Pasta.JPGFarfalleBow tie or butterfly shapedButterflies
Farfalloni.jpgFarfalloniLarger bow tiesLarge butterflies
Fiorentine.jpgFiorentineGrooved cut tubesFlorentine
Fiori pasta.jpgFioriShaped like a flowerFlowers
Foglie d'ulivo.JPGFoglie d'ulivoShaped like an olive leafOlive leaves
Gigli pasta.jpgGigliCone or flower shapedLilies
Gramigna.jpgGramignaShort curled lengths of pastaInfesting weed  esp. scutchgrass
Lanterne.jpgLanterneCurved ridgesLanterns
Lumache pasta.jpgLumacheSnailshell-shaped piecesSnails
Lumaconi.jpgLumaconiLarge snailshell-shaped piecesLarge snails
MaltagliatiFlat roughly cut trianglesBadly cut
Mandala pasta.jpgMandalaDesigned by Philippe Starck in 1987 for French pasta maker Panzani, intended to compensate for overcooking.A reference to mandalas.
MarilleDesigned by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section with internal rugosities, but unsuccessful and no longer producedFrom mare, meaning "sea"
Orecchiette Pasta.JPGOrecchietteBowl- or ear-shaped pastaLittle ears
Pipe Pasta.jpgPipeVery similar to Lumaconi but has lines running the length of it.Smoking pipes
Quadrefiore.jpgQuadrefioreSquare with rippled edgesFrom quadro ("square") and fiore ("flower")
EMS-Radiatore-CU-124957.JPGRadiatoriShaped like radiatorsRadiator
Ricciolini.jpgRiccioliniShort wide noodles with a 90-degree twistLittle curls
Ricciutelli.jpgRicciutelleShort spiralled noodlesLittle curls
Rotelle.jpgRotelleWagon wheel-shaped pastaLittle wheels
Rotelle.jpgRotini2-edged spiral, tightly wound, some vendors and brands are 3-edged and sold as rotini
Sorprese.jpgSorpreseBell shaped pasta with a crease on one side and has a ruffled edgeSurprise
Sorprese Lisce.jpgSorprese LisceBell shaped pasta with a crease on one side and has a ruffled edge (A larger version of Sorprese)Smooth Surprise
Strozzapreti Pasta.JPGStrozzapretiRolled across their widthPriest-chokers or priest-stranglers
Torchio noodle.jpgTorchioTorch shapedWinepress
Trofie pasta macro.jpgTrofieThin twisted pasta

 

Minute pasta


Image
Type
Description
Translation
AciniDiPepe3.jpg
Acini di pepe
Bead-like pasta
Peppercorns
Buchstabensuppe.jpg
Alfabeto
Pasta shaped as letters of the alphabet
Alphabet
Anelli
Small rings of pasta (not to be confused with Calamaretti)
Rings
Anellini2.jpg
Anellini
Smaller version of anelli
Little rings
Couscous-7.JPG
Couscous
Grain-like pasta, most common in North Africa and Europe (especially France), increasingly common in Asia and North America

Conchigliette.jpg
Conchigliette
Small shell-shaped pasta
Little shells
Corallini.jpg
Corallini
Small short tubes of pasta
Little corals
Ditali
Small short tubes
Thimbles
Ditalini.jpg
Ditalini
Smaller versions of ditali
Little thimbles
Tarhonya-3.JPG
Egg barley


Farfalloni.jpg
Farfalline
Small bow tie-shaped pasta
Little butterflies ("bow tie" in Italian is cravatta a farfalla, "butterfly tie")
Fideos.jpg
Fideos
Short, thin noodles

Filini
Smaller version of fideos, about 12–15 mm long before cooking
Little threads.
UncookedFregula.jpg
Fregula
Bead-like pasta from Sardinia
Little fragments ]
80px
Small mushroom-shaped pasta
Little mushrooms
Grattini.jpg
Grattini
Small granular, irregular shaped pasta (smaller version then Grattoni)
Little Grains
Grattoni.jpg
Grattoni
Large granular, irregular shaped pasta
Grains
Israeli couscous.jpg
Israeli couscous
Wheat-based baked pasta

‎ ‎Midolline.jpg
Midolline
Flat teardrop shaped pasta (similar to Orzo but wider)

Occhip.jpg
Occhi di pernice
Very small rings of pasta
Partridge's eyes
Orzo.jpg
Orzo (also, risoni)
Rice shaped pasta
Barley
Pastina.jpg
Pastina
Small spheres about the same size or smaller than acini di pepe
Little pasta
Pearl Pasta.jpg
Pearl Pasta
Spheres slightly larger than acini di pepe

Israeli couscous.jpg
Ptitim


Puntine.jpg
Puntine
Smaller version of Risi

Quadrettini.jpg
Quadrettini
Small flat squares of pasta
Little squares
Risi.jpg
Risi
Smaller version of orzo
Little rice
Seme melone nudo.jpg
Seme di melone
Small seed-shaped pasta
Melon seeds
Stelle pasta.jpg
Stelle
Small star-shaped pasta
Stars
Pasta stelline.jpg
Stelline
Smaller version of stelle
Little stars
Stortini pasta.jpg
Stortini
Smaller version of elbow macaroni
Little crooked ones


Stuffed pasta

Image
Type
Description
Translation
Agnolotti.jpg
Agnolotti
Semicircular pockets; can be stuffed with ricotta or mix of cheese and meats or pureed vegetables
Unknown; see article
Cannelloni mit Hackfleischfüllung.jpg
Cannelloni
Rolls of pasta with various fillings, usually cooked in an oven
Big little canes

Casoncelli or casonsèi
A stuffed pasta typical of Lombardy, with various fillings
Possibly from casa "house"

Casunziei
A stuffed pasta typical of the Veneto area, with various fillings
From casa house

Fagottini
A 'purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle, often stuffed with ricotta and fresh pear
Little cloth bundles
Maultaschensuppe.jpg
Maultasche



Mezzelune
Semicircular pockets; about 2.5 in. diameter
Half-moons

Occhi di lupo
A large, penne-shaped pasta that is stuffed
Wolf eyes
Pelmeni.jpg
Pelmeni
Russian dumplings (of Tatar origin) consisting of a filling wrapped in thin, unleavened dough
Derived from pel'nyan' (пельнянь) – literally "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages
Ruskie.jpg
Pierogi
Slavic dumplings of unleavened dough stuffed with varying ingredients
Difficult to trace: the specific name pierogi, with its proto-Slavic root "pir" (festivity) and its various cognates in the West and East Slavic languages, shows the name's common Slavic origins, predating the modern nation states and their standardized languages, although in most of these languages the word means pie
Ravioli-casalinghi-con-la-ricotta.JPG
Ravioli
Square. About 3x3 cm, stuffed with cheese, ground meat, pureed vegetables, or mixtures thereof
Possibly from rapa, "turnip"

Sacchettini

Little sacks

Sacchettoni

Large little sacks
Bologna-DSCF7178.JPG
Tortellini
Ring-shaped, stuffed with a mixture of meat and cheese
Little pies
Pastasorten Tortelloni.JPG
Tortelloni
Round or rectangular, similar to ravioli,usually stuffed with a mixture of cheese and vegetables (The term tortelloni is also used for a larger variety of tortellini)
Large little pies

 

 Irregular shapes

Image
Type
Description
Translation
Gnocchi with truffle.jpg
Gnocchi
Round in shape and often made with flour plus potatoes
Lumps; may derive from nocchio, a knot in the wood,or from nocca (knuckle), or from gnocco (dumpling).
Passatelli-piato.JPG
Passatelli


Spätzle-02.jpg
Spätzle
German egg pasta that is either round in shape or completely irregular, when hand made
Means "little sparrow" in Swabian German.



LIST OF PASTA

(source:  http://www.wikipedia.org/ )