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  2. List of pasta - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta

    Extremely rare pasta, made of thinly pulled and folded dough which is laid in the sun to dry. [43] The threads (or wool) of God [43] Sardinia [43] Tagliatelle: Ribbons of egg-based pasta. [44] Generally narrower than fettuccine. From the Italian tagliare, meaning "to cut". [44]

  3. Mafaldine - Wikipedia

    en.wikipedia.org/wiki/Mafaldine

    Mafaldine is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is flat and wide, usually about 1 cm (½ inch) in width, with wavy edges on both sides with a curl at the ends that remains well defined even after cooking. [3]

  4. Tagliolini - Wikipedia

    en.wikipedia.org/wiki/Tagliolini

    Tagliolini (Italian: [taʎʎoˈliːni]) or taglioni is a type of ribbon pasta, long like spaghetti, roughly 2–3 mm (3 ⁄ 32 – 1 ⁄ 8 in) wide, similar to tagliatelle, but thin like capellini. It is a traditional recipe in the Molise and Piedmont regions of Italy. In Piedmont it is called tajarin [1] and made of egg dough (pasta all'uovo).

  5. Farfalle - Wikipedia

    en.wikipedia.org/wiki/Farfalle

    Farfalle (Italian:) are a type of pasta. The name is derived from the Italian word farfalle (butterflies). [1] In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for 'bow ties'). A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.

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  7. List of pasta dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_pasta_dishes

    Pasta is also often used as a complementary ingredient in some soups, but these are not considered "pasta dishes" (except for the category pasta in brodo or 'pasta in broth'). [ 3 ] The various kinds of pasta are categorized as: pasta secca (dried pasta), pasta fresca (fresh pasta), pasta all’uovo (egg pasta), pasta ripiena (filled pasta or ...

  8. Tagliatelle - Wikipedia

    en.wikipedia.org/wiki/Tagliatelle

    Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm (1 ⁄ 4 in) wide. [1] Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta.

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