Ribbon pasta
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TRENETTE originate in Liguria and is very similar to linguine. However, trenette is just slightly wider and thicker. There are two theories as to the…
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STRINGOZZI originate in Umbria. The name derives from the word ‘stringhe’ meaning ‘strings. They are a handmade and hand-cut pasta strips which gives it the…
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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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LASAGNA is the widest of all the ribbon pasta. The largest type of lasagna sheets are called lasagnette. Lasagna is believed to be the oldest…
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LASAGNETTE are small pieces of lasagna-like pasta. They have ruffled or serrated edges and are often referred to as lasagnette ricce (meaning ‘curled’). Longer or…
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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…
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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…