Aglioi

Aglioi is a term that can refer to several things, though it is most commonly associated with a type of Italian pasta. The pasta form of aglioi is typically a small, irregular shape, often described as resembling a "gnocchi" or a small dumpling. These pasta pieces are frequently made with a simple dough of flour and water, sometimes enriched with egg. Aglioi are versatile and can be served with a variety of sauces, from light tomato-based preparations to richer meat or vegetable ragùs. Their rustic texture makes them well-suited to clinging to sauces.

In some contexts, "aglioi" might also be used more broadly to refer to dishes that prominently feature garlic, given that "aglio" is the Italian word for garlic. However, this usage is less specific and less common than the pasta definition. When encountering the term, the most likely intended meaning, especially in a culinary context, is the small pasta shape. The origin of this specific pasta name is not definitively documented, but it aligns with many Italian regional pasta names that are descriptive of their form or ingredients.