Quiz answers
1. The flat squares of dough have fillings placed on them and the squares are then folded into envelopes. They are cooked by boiling in liquid, like soup, or they may be deep fried.
2. Suessen nudelauf is a sweet, noodle dish which is cooked in the oven. The most popular fillings are apples or plums.
3. In Rome, this home-made pasta is known as fettuccine. For six people, use 1lb of flour. The simplest method of serving is to toss the noodles in butter and grated cheese.
4. There is reference to a pasta in Europe before Polo's return, and the dough may have come via the Greeks. It was originally long - the word "spaghetti" comes from a term meaning "string".
5. Lokshen is popular in meat dishes, and is often included in soups and stews. In sweet dishes, it would normally be referred to as kugels.
6. Rolled into balls, and boiled either in the stew or separately, suet is a traditional ingredient. Apple dumplings were also popular.
7. Asciutta indicates a style of pasta that has been cooked on its own, and is served with a sauce. The alternative is where the pasta and the sauce are cooked together, as in lasagne.
8. The sauce might be appropriate, but Chianti pasta is a style comprising novelty shapes - spinach-flavoured leaf shapes, plain flavoured white grape shapes and beetroot-flavoured red grape shapes.
9. Prior to the explosion in the wide variety of pastas and pasta dishes, macaroni formed the basis of British pasta dishes, macaroni cheese and macaroni milk pudding being the two basic recipes.
10. The Spanish pasta, used for the variation to this classic dish, is known as fideos. It is a style of vermicelli that is produced in numerous thicknesses.
11. The name of this dish is translated as assorted, crisp, deep-fried noodles. The dried bundle is placed in the hot fat, and then pulled apart during the cooking.
12. (b) Hungary. Both contain eggs, but the galuska is normally made with milk instead of water. Csipetke are very small balls, the size of hazelnuts, and may be cooked in the national dish of goulash.
13. Spatzle is sometimes made with a thicker dough, which may be flavoured with herbs, but traditionally it is soft and piped into boiling water. Short lengths are cut as it is squeezed from the bag.
14. The dough represents an early method of preserving food. It is dried and then grated into grain-sized pellets.
15. These are rice sticks, a fine to medium vermicelli. They are made using rice flour, and may be semi-transparent. They are often sold dried, in tight bundles.
