Long Pasta
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MALFADINE or REGINETTE, comes from Naples where it is also called ‘fettuccelle ricce’. It is about 1/2 inch wide with ruffled edges on both sides.…
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PAPPARDELLE is made using an egg pasta dough that is cut into long wide ribbons that range from 1 inch up to 2 1/4 inch…
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PICAGGE is a pasta that is very common in the region of Liguria. They are similar to fettuccine but are wider. What sets this pasta…
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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 similar to tagliatelle and fettuccine. It is around 2 – 3 mm wide and is perhaps one of the thinnest of all the…