Sorry, no definitions found. Check out and contribute to the discussion of this word!


Sorry, no etymologies found.


  • But that Giugiaro's engineering notes on marille would be saying that pasta is random, and nothing could be further from the truth.

    vortex media group

  • Like Giugiaro's concepts for Lamborghini and Bugatti, the marille failed.

    vortex media group

  • January 16th, 2005 at 9:42 pm i dont see what the big deal is about beta i was happy with plus. it dont sound so funky but i guess i’ll see marille leblanc Says:

    MSN Spaces and Messenger 7.0 Beta!

  • As far as the requirements, the pasta should not absorb too much sauce; it should increase its volume in water, in the sense that a dish of marille should weigh half a dish of spaghetti; at the dawn of the nouvelle cuisine, it should be decorative, "architectural"; it should, like all pastas, retain the sauce and let the water go; it should then be: "palatable", a technical term which indicates a positive reaction of the mouth to its taste.

    vortex media group


Log in or sign up to get involved in the conversation. It's quick and easy.

  • (still, I'd love to see a picture... image search seems less than helpful here.)

    April 18, 2009

  • I haven't seen a marille (though I love the word!), but it seems like that would be a shape that 1) is hard to box and sell without breaking, and 2) would lose its shape during cooking... so what's the point?

    I never use lasagne noodles, for example. Just too hard to make. But then, they'll probably never go out of style. I read somewhere, ages ago (unless I'm dreaming), that wide, flat noodles like what we think of as lasagne were the first ones to be used in Europe, in the Middle Ages, when they made a casserole-like dish out of them, of course without tomato sauce. I think the dish used meat and noodles layered together with gravy, something like that, or else noodles laid on top of the meat/gravy mix, as a substitute for a bread crust or crumb-crust-type thing. I don't think it was *served* like lasagne, though--it wasn't cut into squares or anything. Hmm... I'm gonna go find my medieval cookbook and see if I'm dreaming.

    October 17, 2007

  • I believe (from what I've read) that the reason some go out of fashion is because they may be difficult to produce (either by hand or machine), or they don't cook well and/or lose their shape during cooking.

    October 17, 2007

  • I think of pasta as timeless, but apparently styles go in and out of fashion, and production. This is from Wikipedia:

    "Designed by Giorgetto Giugiaro in 1983 - like a rolling ocean wave in cross-section, but unsuccessful & no longer produced"

    October 17, 2007