impasta
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English[edit]
Etymology[edit]
Blend of imposter + pasta Coined in 2013 by American celebrity molecular gastronomy chef Richard Blais
Noun[edit]
impasta (uncountable)
- (molecular gastronomy) Pasta analogue created by using ingredients that are not grains (ie. semolina, maize, rice) or grain substitutes (ie. potato, quinoa), such as a sheet of pasta analogue made out of gelatin
Anagrams[edit]
Italian[edit]
Verb[edit]
impasta
- inflection of impastare: