thepastamaker
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BUSIATE originated in the Sicilian town of Trapani. Busiate is made using semolina and water. Once the dough is ready, it is rolled out and…
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CHITARRA pasta is a long square shaped pasta commonly made using egg pasta. It is typically found in the Abruzzo region of Italy. There is…
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FERRAZZUOLI, FERRAZZOLI or CANNUCCE, are a type of pasta from Calabria, obtained by mixing semolina flour and water. Once the dough is formed, it is…
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FILEJA is a typical pasta of Calabria. It is made using semolina and water. Once the dough is formed, it is rolled out into rolls…
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MACCHERONCINI DI CAMPOFILONE is from the region of Le Marche. They are thin strands of egg-based pasta, similar to capelli d’angelo. These egg pasta strands…
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PICI is a thick hand-rolled spaghetti-like pasta that originates in the little hilltop town of Celle Sul Rigo, Tuscany. They celebrate their pici every year…
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SPAGHETTI is arguably the most popular of all the pastas. Meaning ‘little strings’ was first recorded in the 12th century, in Sicily. According to Italian…
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TAGLIATELLE is from the word ‘tagliare’, meaning ‘to cut’. This pasta is about 1/4 inch wide and is often hand cut from egg pasta lasagna…
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TAGLIOLINI is a pasta from Molise and Piedmont. It is an egg pasta made with semolina flour and has a smooth surface. This pasta is…
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VERMICELLI is a thin version of spaghetti and is made using durum wheat semolina flour. Although there are rice flour versions of vermicelli. The name…