Around the world, wherever wheat is grown, pasta is eaten—only the forms and flavorings are different. Orzo, the diminutive rice-shaped pasta, is a favorite in Greece. Kasha is the preferred form in Russia. Spaetzle, driblets made by pushing dough through a colander, is eaten in Germany. Couscous, grains of semolina flour the tiniest pasta of all, is the choice of North Africa. Pasta packages have ethnic origins, too. Pierogi are Polish dumplings, while kreplach are Jewish. Sauces, too, have ethnicity. The French recipe here, mussels and fusilli, is, characteristically, a cream-based sauce. The Portuguese offering includes their often used anchovies. The Indian, of course, is laced with curry. And the Italians, to whom pasta is simply food, native or not, have their own ethnic version—gnocchi, pasta made from potatoes.