[pah-stuh; especially British pas-tuh] /ˈpɑ stə; especially British ˈpæs tə/
any of various flour-and-egg food preparations of Italian origin, made of thin, unleavened dough and produced in a variety of forms, usually served with a sauce and sometimes stuffed.
any of several variously shaped edible preparations made from a flour and water dough, such as spaghetti
1874, from Italian pasta, from Late Latin pasta “dough, pastry cake, paste,” from Greek pasta “barley porridge,” probably originally “a salted mess of food,” from neuter plural of pastos (adj.) “sprinkled, salted,” from passein “to sprinkle,” from PIE root *kwet- “to shake” (see quash).
- Pasta e fagioli
noun See pasta fagioli
- Pasta fagioli
noun an Italian soup of cannellini beans, pasta, and seasonings; also written pasta e fagioli Word Origin fr. Ital. fagiolo ‘kidney bean’ Usage Note pronounced fa-ZHOOL; cooking
noun 1. .
[peyst] /peɪst/ noun 1. a mixture of flour and water, often with starch or the like, used for causing paper or other material to adhere to something. 2. any soft, smooth, and plastic material or preparation. 3. dough, especially when prepared with shortening, as for making pie crust and other pastry: puff paste. 4. any […]