Short crust pastry (US: shortdough), made with flour, sugar and eggs and a high proportion of butter to make it short. This type of pastry is much used in the cooking of Sicily and may be flavoured with orange zest.

Plain sponge Genoise cake, with equal proportions of flour, butter, eggs and sugar and sometimes flavoured with grated lemon peel.

Gluten added to dough which is cooked in a broth.

"Grated pasta." Pasta dough dried and grated into small grains, after which it can be cooked in soups, like royale, or as a cuscus like pasta.

"Pasta in broth." Small pasta for soups.

"Pasta in a mould." Pasta baked in a mould, usually layered with other foods and turned out for serving.

This essentially means 'long pasta' and may refer to any of the long vermicellis, spaghettis, macaronis etc. In Sardinia it is a name for alistanzas. This is a pasta from Sardinia which consists of a thin sheet of pasta dough is cut into irregular shapes with a toothed wheel and then hung to dry. It is then boiled in water or broth and served with ragù of some kind it's almost a kind of Sardinian lasagne..

Plain Genoise cake. Is this a Madeleine as made famous by Proust?

A sponge cake made with potato flour.

Short crust pastry made with milk instead of water.