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Glossary entry

French term or phrase:

Petite pâte coudée à l\'artichaut

English translation:

small artichoke elbow-style pasta

Added to glossary by Anne Greaves
Jul 9, 2010 15:19
13 yrs ago
2 viewers *
French term

Petite pâte coudée à l'artichaut

French to English Other Cooking / Culinary Menu
Hello all,
This is another item from a Michelin starred menu I'm translating. As pâte can be either pastry or pasta, I'm not sure which to go for. It also comes under viandes which is a little confusing as there's no mention of what type of meat is used! As for coudée..could it mean crimped?
thanks to all,
Anne
Proposed translations (English)
3 small artichoke elbow-style pasta
3 small elbow pasta with artichokes
3 -1 artichoke pastry
Change log

Jul 9, 2010 15:49: Tony M changed "Field (specific)" from "Food & Drink" to "Cooking / Culinary"

Discussion

Anne Greaves (asker) Jul 10, 2010:
Thanks to all for contributions. Have asked the client (via the agency), which is not in fact the restaurant, so it's a longer process than normal!
Sarah Bessioud Jul 10, 2010:
Artichoke flour It is quite possible that this pasta is made using artichoke flour (http://www.deboles.com/products/organic-pasta.php), which, despite artichokes being insipid, does give the pasta a unique flavour. I agree, the small describes the pasta, not the artichoke.
Francine53 Jul 9, 2010:
About doubts Yes, I agree very much with what Tony says...Artichoke-flavored pasta would be much too subtle, and asking the customer (since one knows which restaurant is listing this item) would be the best!

It does seem, though, that "small elbow-style" would be preferable, for the reason already stated.

It may be that the pasta is actually stuffed, like Tony says. Tortellinis and conchiglionis are a couple of examples.

See, for instance:
"Les conchiglionis sont de grosses pâtes coudées à farcir (proches des tortellinis), délicieusement gourmandes."
http://www.epicurien.be/blog/recettes/pates-pasta-italie/con...
Tony M Jul 9, 2010:
Doubts... Personally, I'd be wary of being so specific, and would advocate remaining fairly non-committal.

I have serous reservations about the idea of the pasta's actualkly being made with artichokes; both their colour and flavour are too subtle to have much effect, unlike the commonly-used tomato and spinach.

And as for a sauce — while one might very likely make a sauce using topinambours (and my resident chef's foaming version is delicious!), artichokes probably wouldn't be the first thing that would spring to mind for making a sauce (though of course, anything is possible!)

So I'd suggest keeping it as vague as possible, or best of all, of course, ask the customer!
Francine53 Jul 9, 2010:
small elbow-style artichoke pasta Would one perhaps write "small elbow-style artichoke pasta" instead? The "small" refers to the size of the pasta (small elbow-style) and, therefore, physical characteristics. "Small elbow-style" therefore puts both physical terms together. The "artichoke" aspect most likely refers to the flavor and color of the pasta itself (like spinach pasta - green pasta made using spinach), or refers to a sauce made with artichokes.
Anne Greaves (asker) Jul 9, 2010:
Many thanks for the link, it makes more sense. The way it was set out in my doc was much less clear
Tony M Jul 9, 2010:
pâte coudée It is a quite common form of pasta (though if this is a Michelin restaurant, is probably home-made!), and I believe there is a 'standard' Italian name for it. (gomito)

As for 'coudé', yes, it just means 'bent like an elbow' — though I feel sure there is a more elegant way of describing that!

As for 'Viandes', don't forget that this term is often used rather imprecisely to simply mean 'main course' (in a less posh restaurant, it might just be 'plat'); though I'd be surprised if this pasta were a main dish in itself (even a vegetarian one!) — and I'd think they'd be not flavoured with artichoke, but rather stuffed with... or indeed, just accompanied with.
Philippa Smith Jul 9, 2010:
ris de veau If you look again at the menu online:

http://webcache.googleusercontent.com/search?q=cache:RR0tPRe...

you can see that it's an accompaniment to the "ris de veau". So jeux_de_mots' suggestion of artichoke-flavoured pasta makes sense; I imagine it would something similar to this côte de biche dish:
http://www.livres-de-recettes.fr/recettes/cote-biche-rossini...

Proposed translations

18 mins
Selected

small artichoke elbow-style pasta

Pâtes coudées are commonly know as coquillettes, or elbow pasta in English. Here, it sounds as though they have been flavoured with artichokes:

http://www.amazon.com/Boles-Organic-Artichoke-Elbows-12-Ounc...

http://www.doctissimo.fr/html/nutrition/dossiers/pates/artic...
Coquillettes : petites pâtes coudées fabriquées avec de la farine de blé dur et des oeufs. Les plus consommées en France avec les spaghettis! Délicieuses accompagnées de jambon ou de sauces aux légumes, elles se prêtent aussi volontiers aux gratins.

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Note added at 19 mins (2010-07-09 15:39:02 GMT)
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This is an accompaniment to a meat dish, from what I understand

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Note added at 19 hrs (2010-07-10 10:25:48 GMT)
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Revision: small elbow-shaped artichoke pasta
Reference:

http://www.all-creatures.org/recipes/i-pasta-elbow.html

Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks for your help with this!"
-1
3 hrs

artichoke pastry

Goes with the basque cheese sauce. Coudé = half-moon shape maybe.
There again, it could be stuffed pasta, but the singular pâte suggests it's pastry.
Peer comment(s):
disagree Sandra Mouton : It would be "petit pâté", and not "petite pâte"
2 days 32 mins
Thanks for the correction.
Something went wrong...
2 days 17 hrs

small elbow pasta with artichokes

elbow pasta is commonly used in English to mean "Any of a wide variety of short, curved tubular PASTAS, such as MACARONI."

I agree with Tony that the artichoke is more likely prepared and served with the pasta than used to make the pasta itself, as in spinach pasta.


Reference:

http://www.epicurious.com/tools/fooddictionary/entry?id=2411

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