Ribbon pasta
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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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PIZZOCCHERI is a pasta made using stone-ground buckwheat flour combine with a white flour. The shape is wider but shorter than tagliatelle. Pizzoccheri comes from the…
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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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SCIATIELLI is a like a short version of tagliatelle, originating from the Campania region. This is a very unusual pasta that was invented by Enrico Cosentino around…
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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…