Italian Cuisine – The guide and recipes: Pasta Part 1: Ribbon Pasta

1) Ribbon Pasta

Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths and thickness. Some are short and wide, while others are long and narrow. Ribbon pasta can have straight or wavy edges and many varieties are available fresh and dried. The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce.

Lasagnette

Lasagnette is a type of ribbon pasta. It is a narrower version of lasagna. Characteristics of lasagnette differ based on the form of their edges

Scialatelli

Scialatelli is a type of thick and short fettuccine or linguine-like pasta featuring a rectangular cross section. It is typical of modern Campanian cuisine, having originated on the Amalfi coast as a chef’s specialty, but it has also spread in nearby regions such as Calabria and Basilicata

Scialatielli with Nut Pesto

Scialatielli di Amalfi

Mafaldine

Mafaldine, also known as Reginette or simply Mafalda or Mafalde, is a type of ribbon-shaped pasta. It is flat and wide, usually about 1 cm in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is usually served with a more delicate sauce

Mafalde Pasta with Broccoli, Lemon & Pine Nuts

Mafaldine Pasta with Eggplant

Lasagne

Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is also an Italian dish made of stacked layers of this flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil

The Best Classic Lasagna

Tagliatelle

Tagliatelle and tagliolini are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm wide.

Creamy Tagliatelle and Mushrooms

Fettuccine

Fettuccine is a type of pasta popular in Roman and Tuscan cuisine. It is a flat, thick pasta traditionally made of egg and flour, narrower than, but similar to, the tagliatelle typical of Bologna. Spinach fettuccine is made from spinach, flour, and eggs

Date Night Mushroom Fettuccine

Linguine

Linguine is a type of pasta similar to fettuccine and trenette but elliptical in section rather than flat. It is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in Italian, where it is a plural of the feminine linguina.

Linguine with spinach & sun-dried tomato cream sauce

Shrimp Scampi with Linguine

Pappardelle

Pappardelle are large, very broad, flat pasta noodles, similar to wide fettuccine, originating from the region of Tuscany. The fresh types are two to three centimetres wide and may have fluted edges, while dried egg pappardelle have straight sides.

Pappardelle Pasta & Portobello Mushroom

Taglierini

Taglierini is a type of ribbon pasta, long like spaghetti, two to three mm or roughly a tenth of an inch wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in regions Molise and Piedmont of Italy, in Piedmont called Tajarin and made of egg dough

Taglierini squid, garlic & chili

Pizzoccheri

Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens, and cubed potatoes.

Pizzoccheri alla Valtellinese