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Contenance de la verrerie
Louis épouse XX YY, adjoint administratif, officier d'état civil

Glossary entry

French term or phrase:

Poêlée di pasta

English translation:

One-pan pasta / One-pot pasta

Added to glossary by Mari O'Keefe
Mar 22, 2022 11:07
2 yrs ago
54 viewers *
French term

Poêlée di pasta

French to English Other Cooking / Culinary A company that specialise
This appears as a dish on a menu. Any ideas how to render this in English? Unfortunately the client is not available to give me any more information on the exact dish, so the translation needs to be vague-ish.
Proposed translations (English)
4 +7 One-pan pasta / One-pot pasta
4 +3 Pasta stir-fry
4 Mixed pasta pan
3 Poêlée di pasta (pasta with sauce)
Change log

Mar 22, 2022 11:07: changed "Kudoz queue" from "In queue" to "Public"

Discussion

Carol Gullidge Mar 24, 2022:
@ Tony It's definitely looking as though you are quite right about this not being about a posh restaurant at all, but a manufacturer of catering products! Maybe I'm confusing this set of questions with something else. I have to say, I normally just look at the evidence posted with each particular question - like most people, I believe - as of course we don't normally have time to chase around looking for previously-posted details (as one or two previous Askers have seemed to believe!)
So my mistake, although this does of course highlight the benefits of posting all the relevant info with every Question, and not relying on info already posted in previous ones! On this occasion, I thought I was being clever to "remember" the context from previous Questions... hmmm!
Tony M Mar 23, 2022:
@ Carol G Oh Heavens, of course not!
I was at pains to specifically say "at home" — it would probably be against regulations in a restaurant anyway!
And I don't believe this is a "restaurant in Italy" at all — it seems to be in France, and in any case, not a restaurant at all; this much context, Asker has already kindly given us, and I guess if there is little more, this is probably because it is talking about fairly broad, generic categories of products, rather than some specific dish (whence the danger of over-interpretation)
Naturally, in a professional context, we'd be talking about either fresh pasta, or past cooked specially for the purpose!
I think this is actually a manufacturer of catering frozen products — so not THAT high quality a restaurant, if it uses frozen foods anyway!
Carol Gullidge Mar 23, 2022:
@Tony I'm glad you mentioned this isn't about dried pasta! However, I don't think I'd be terribly tempted by anything using leftovers in a restaurant - even though I do love, e.g., a good old Bubble and Squeak at home!
I seem to remember that these questions are/were about a high-class restaurant somewhere in Italy (again, more info from the Poster would be helpful, or even - dare I say(?) - essential if any sort of informed Answer is being solicited.
However, IF my memory is serving me well, then "Poêlée" is already an exoticism in the ST, and this should therefore most probably be preserved in the TT.
Tony M Mar 23, 2022:
@ Carol It's important to bear in mind that this isn't of course DRIED pasta! If we do it at home, it is quite likely to be left-over cooked pasta — or of course fresh pasta!
Carol Gullidge Mar 23, 2022:
@Tony You’re right, of course - however I find it hard to get my head around frying pasta!
In any case, I still don’t think we have enough information to actually make an informed decision regarding the correct translation!
But perhaps I’m overthinking this, and simply “Pasta Poêlée” might do the trick!
Tony M Mar 22, 2022:
@ Carol G Personally, I see nothing wrong with cooking this sort of dish in a (frying) pan — this is exactly how we've always cooked stir-fries in the UK, and to this day, it is the way the instructions tell us to cook 'poêlées' we buy in the frozen food section.
And for a very long tim, there has bee nothing specifically 'Asian' about stir-fries — they come in all shapes and nationalities, cf. 'poêlée paysanne' here in France, and myriad other types of stir-fry in the UK.
writeaway Mar 22, 2022:
Speedy Skillet Pasta Bake Recipe | myfoodbook
myfoodbook.com.au › recipes › show › speedy-skillet-pasta-bake
stove top pasta casserole from myfoodbook.com.au
Rating 4.7
(10) · 40 mins
Cheesy bolognese pasta bake made speedy in a skillet. An easy one pan pasta bake recipe made with leftover bolognese.

Baked Skillet Pasta With Cheddar and Spiced Onions Recipe
cooking.nytimes.com › recipes › 1019853-baked-skillet-pasta-with-chedda...
stove top pasta casserole from cooking.nytimes.com
Rating 4.0
(1,102) · 1 hr
Stir pasta, reserved pasta water, and parsley into skillet with tomato sauce. Top with reserved browned onions, Cheddar and Parmesan. Transfer to oven and bake ...
Carol Gullidge Mar 22, 2022:
pots v. pans although we do tend to lump these all together, don't forget that the deeper ones (for stews, casseroles, vegetables, - cooked with liquid) are called pots or saucepans (NB, only one word!) whereas frying pans (often generally referred to as "pans") are used for frying (or sautéing).
So, strictly speaking, these are not interchangeable. As I can't imagine any pasta being cooked in a shallow frying pan, and if you're choosing between pot or pan, I'd definitely opt for pot.
However, I don't think you have enough to go on to make an informed decision. My sympathy is with you and not with the outsourcer who appears to have scarpered without leaving sufficient information!
writeaway Mar 22, 2022:
Unless we know the ingredients Pasta Primavera is too specific imo. (Pasta primavera is an American dish that consists of pasta and fresh vegetables, invented in the 1970s.https://en.wikipedia.org/wiki/Pasta_primavera ). I agree with pasta stir fry as a good/safe solution in this context-free case
Séverine Watson Mar 22, 2022:
@Cyril Nice suggestion!
Séverine Watson Mar 22, 2022:
@Samuel Personally, I'd avoid stir fry in this case. Unless you know for a fact that is has ingredients that you would associate with Asian cuisine.

Given the link you gave, it makes me think it's more of a Mediterranean-style pasta dish.

@Mari, do you have any info about the ingredients or if it's a hot or cold dish? Pasta salad could be sufficiently vague if it's a cold dish.
Cyril Tollari Mar 22, 2022:
Possibly Pasta Primavera
Samuël Buysschaert Mar 22, 2022:
I'd say maybe Pasta Stir Fry
https://scruffandsteph.com/2019/03/01/cheap-pasta-stir-fry/

Poêlée di pasta (valentina pour cet exemple, mais on peut trouver Poêlée di pasta nature/ au saumon/ au poulet/ aux légumes, etc.)
https://sysco.fr/Produits/Poelee-di-pasta-valentina/p/000000...

Proposed translations

+7
28 mins
Selected

One-pan pasta / One-pot pasta

I believe this is a pasta dish where everything gets thrown into one pan, also known as Pâtes tout-en-un à la poêle.

One-pan pasta or One-pot pasta works well in English.
Peer comment(s):
agree Keith Jackson
15 mins
agree Yolanda Broad
26 mins
neutral Lara Barnett : Yes possibly, only "pot" is often used for oven baked meals, and one-pan is used but never sounds very idiomatic to me - although I guess it could be the only solution.
29 mins
agree ezpz : google uk with quotes, pot = 48,400results, pan = 4,410results. go with pan! xD
37 mins
agree Yvonne Gallagher : one pan pasta is good. Definitely not stirfry or anything more specific
47 mins
agree Bourth : Sounds like Davigel. And I've discovered I've been doing Poêlée (pan) di pasta most of my life, only I've always called it 'Whatever's-in-the-fridge pasta'. Pasta in a pot would be macaroni cheese ;-)
1 hr
agree Kimberly Wastler : One-pan pasta (it's like making lasagna without boiling the noodles first, cooking it on the stove rather than in the oven)
3 hrs
neutral Tony M : I think 'pot' has a more 'US' ring to it, and suggests the wrong kind of recipient. Also, there's no justification for adding 'one-' — by definition a 'poêlée' is cooked in one pan, but one wouldn't specify that in the name of the dish.
5 hrs
agree Stephanie Benoist : You could use "skillet" but that may also be specifically American.
1 day 37 mins
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Many thanks, Kayla and everyone else who contributed to this discussion. Much appreciated!"
4 hrs

Mixed pasta pan

Peer comment(s):
neutral Tony M : There is nothing in the S/T to say 'mixed'; the problem here is that your suggestion sounds like a stir-fry using a mix of different pastas — which is unlikely to be the case! 'Poêlée' just means 'a panful' — anything more is empirical extrapolation.
2 hrs
Une poêlée in itself means mix i.e. taking all your 'fond de frigo' and make a pot/pan out of it. Nothing indicates that there are different pastas, though, not in the text nor in the meaning of poêlée.
Something went wrong...
+3
6 hrs

Pasta stir-fry

The term 'poëlée' was coined about the same time 'stir-fries' were in vogue in the UK, and even today, frozen products are still equivalent.
So this ought to be vague enough, while remaining faithful to the spirit of the original.

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Note added at 6 hrs (2022-03-22 17:16:21 GMT)
--------------------------------------------------

Oh, apologies to Samuël — I hadn't read your discussion post when I submitted this. But I couldn't agree more: the cooking principle for a poêlée is exactly analagous to stir-frying — which is in no way specific. I really believe this is the perfect fit here.


--------------------------------------------------
Note added at 1 day 30 mins (2022-03-23 11:37:07 GMT)
--------------------------------------------------

By the way, 'macaroni cheese' would be a 'gratin', not anything in a 'pot'.
Peer comment(s):
agree Anastasia Kalantzi : Yes, it's a delicious quickly pan-fried mixed dish especially with spaghetti, potatoes-eggs or mixed seafood with fresh tomato sauce, garlic, onions and a big variety of fresh herbs !
3 hrs
Efharisto, Anastasia!
agree Samuël Buysschaert : No problem :) I also think it's a good fit with this context.
4 hrs
Merci, Samuël !
agree writeaway : Well, I agreed in the dbox so I might as well agree here. Is skillet too Yank?
5 hrs
Thanks, W/A! Definitely: in GB, a 'skillet' is something quite different.
neutral Cécile A.-C. : stir-fry is sautéed not poêlée (a French term) which means un mélange of many things as explained above. It not about leftovers but you can put whatever you have handy, or find in your fridge.// What you're saying is 'faire revenir'.
1 day 3 hrs
'poêlée' just means a fry-up in a pan, it doesn't mean a 'mix' of anything; the frozen 'poêlées' that I see all the time here in France are exactly the same products as we (always used to) call 'stir-fries' in the UK.
Something went wrong...
11 hrs

Poêlée di pasta (pasta with sauce)

Having looked into the matter a little more closely, I have come to the conclusion that 'Poêlée di pasta', which, as will have escaped no one, is a mix of French and Italian, is a brand name. That indeed of Davigel, "Grossiste alimentaire français en produits frais et surgelés pour les professionnels de la restauration", which produces 'Poêlée di pasta al verde e mascarpone' and 'Poêlée di pasta valentina'. They are sold wholesale in 2 & 2.5kg bags (sachets, SH, either individually or in cartons (CT) of 4 SH). The unit size would tend to confirm the products are intended for commercial use.
Now, a number of restaurants, including that in Asker's text, use the term 'poêlée di pasta', and when they give specifics, they all seem to propose the same mixes as Davigel produces. Might use of the name be a contractual obligation?
I realize that Asker's customer is backward in coming forward with information, but it might be wise to check the legal situation before translating the name of the dish.
That said, if the menu retains the Franco-Italian brand name but has a description of it in English, since the 'French' will convey the culinary exoticism of the dish, it could be something as simple as 'pasta with sauce'.



--------------------------------------------------
Note added at 1 day 12 hrs (2022-03-23 23:24:58 GMT)
--------------------------------------------------

To sauce or not to sauce? See image.
Peer comment(s):
neutral Tony M : IMHO adding 'sauce' is over-interpretation: most 'poêlée' type dishes (particularly, frozen packets) tend to be of a dry-ish nature, as naturally happens when you stir-fry. But that's for one particular dish only, so not to be taken as the general case.
8 hrs
See added photo and attached text. OK, it doesn't appear to be pasta drowning in a rich and creamy sauce, but the manufacturer uses the word 'sauce' for one of the products, so that would appear to be what they want you to think.
neutral Carol Gullidge : NOT a restaurant in Italy after all, so my previous comment no longer applies, and it’s normal to thank people for an Agree! But now I don't feel bad about downgrading//And my experience of Maître D's is that they're delighted to show off their knowledge!
12 hrs
Maybe it will depend how much time the boss wants his personnel to spend answering questions like "What exactly is the powelly dye pasta?"
Something went wrong...
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