of pasta cooked so as to be firm when eaten

of pasta cooked so as to be firm when eaten

of pasta cooked so as to be firm when eaten

of pasta cooked so as to be firm when eaten

of pasta cooked so as to be firm when eaten

a ribbonlike strip of pasta

pasta in the form of long strings

baked dish of layers of lasagna pasta with sauce and cheese and meat or vegetables

The grain of any of these grasses, ground to produce flour used in breads, pasta, and other foods, the semi-hard winter wheat district, Ohio to Illinois, Michigan, and a small part of Wisconsin, In the United States, commonly any hard-grained variety of the common wheat. Also flint wheat

Unleavened dough, made with wheat or other flour, water, and sometimes eggs, that is molded into any of a variety of shapes and boiled, a dish that contains pasta as its main ingredient, shaped and dried dough made from flour and water and sometimes egg