Long Pasta
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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…
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FRASTAGLIATE is similar to MALFADINE but is much easier to create at home. Malfadine has ruffled edges where frastagliate is cut with serrated edges that…
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FETTUCCINE, meaning ‘small ribbons’, is a type of egg pasta that is similar to tagliatelle. However, fettuccine is wider at 1/2 inch and slightly thicker…
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LAGANE are arguably the easiest of all pasta shapes to make at home. This pasta is after all, of the homemade variety and rarely will…
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MACCHERONI ALLA MOLINARA is a handmade pasta that originated in the 14th century, in the region of Abruzzo. It is a long, thick and irregular…