zboza-i-makarony: Dough

Evidence: 100 • authority: 72

Dough is a malleable, sometimes elastic paste most commonly made from flour or meal. Dough is typically made by mixing flour with a small amount of water or other liquid, and sometimes includes yeast, other leavening agents, or ingredients such as fats or flavourings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, scones and similar items.

Evidence: 64 • authority: 72

Evidence: 45 • authority: 80

Evidence: 45 • authority: 80

Evidence: 45 • authority: 88

Evidence: 45 • authority: 72

Matzah, matzo, mazza, or maẓẓah (Hebrew: מַצָּה, romanized: maṣṣā; IPA: [maˈt͡sa], pl.: matzot or Ashk. matzos) is an unleavened flatbread that is part of Jewish cuisine and forms an integral element of the Passover festival, during which chametz (leavening agent and five grains deemed by halakha to be self-leavening) is forbidden. According to the Torah, God commanded the Israelites (modernly, Jews and Samaritans) to eat only unleavened bread during the seven-day Passover festival. Matzah can be either soft like a pita or a crisp variety, widely produced commercially because of its long shelf life. The soft matzah only keeps for a day or so unless frozen; very limited commercial production…

Evidence: 45 • authority: 72

A flour tortilla (, ) or wheat tortilla is a tortilla made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.

Evidence: 45 • authority: 72

Pasta (UK: , US: ; Italian: [ˈpasta]) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally only made with durum, although the definition has been expanded to include alternatives for a gluten-free diet, such as rice flour, or legumes such as beans or lentils. Pasta is a staple food of Italian cuisine, and many historians believe that pasta in a form recognizable today was introduced to Italy through Sicily in the Middle Ages as a result of Mediterranean trade networks.

Evidence: 45 • authority: 88

Evidence: 45 • authority: 72

Evidence: 45 • authority: 72