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Pasta Ribbons

 

Synonyms:   flat pasta = ribbon pasta

Ribbons of pasta are usually available either fresh or dried.  Use fresh ribbon pasta for light, delicate sauces and dried for the rich, heavier ones.

Varieties:

bavettine = mezze linguine  Pronunciation:  ba-ve-TEE-nay  Notes:   These are long rods, narrower than linguine but wider than spaghetti.  They're best with light, delicate sauces.   Substitutes:  linguine (wider) OR spaghetti (narrower)

fettuccine = fettucine   Pronunciation:   fay-tuh-CHEE-nee  Notes:   These are long, relatively thick ribbons of pasta.  A narrower version is called fettuccelli, while a wider one is called fettucci.  Egg fettucine goes well with cream sauces.   Substitutes:  tagliatelle (narrower and thinner) OR linguine OR trennette (scalloped on one edge) OR perciatelli OR fusilli OR spaghetti 

 

laganelle   Notes:   This is a kind of Italian ribbon pasta, similar to lasagne only narrower.  Substitutes:  tagliatelle OR lasagne OR fettuccine

lasagne   Pronunciation:   luh-ZAHN-yuh  Notes:  These thick, wide noodles with ruffled edges are used to make an Italian casserole dish that Americans call lasagne. Italians call the noodle itself lasagna (plural: lasagne), and the casserole lasagne al forno.   Thinner noodles are best.   Precooked lasagne = oven-ready lasagne = no-boil lasagne work fairly well and save time, but the noodles tend to absorb moisture from the sauce, resulting in a drier product.  Substitutes:  polenta (This works well in lasagne casseroles.) OR pasta sheet OR rice paper (Use several dry sheets to replace each layer of noodles.) 

lasagnette   Notes:   This is a thin version of lasagne, the wide Italian noodles used to make baked lasagne.   Lasagnette is often used like fettuccine, and simply tossed with a light sauce and served.    Substitutes:  fettuccine OR spaghetti OR lasagne

linguine   Pronunciation:  lin-GWEE-nee  Notes:  Linguine ("little tongues" in Italian) consists of long, slender ribbons of pasta.   It's often served with clams or shrimp.   Substitutes:   trenette OR fettucine OR spaghetti OR lo mein noodles

mafalde   Pronunciation:  ma-FALL-duh  Notes:  These are flat, rectangular noodles with ruffles along both edges.  The singular form is mafalda.  Includes mafaldine (pictured at left).  Substitutes:   lasagnette OR tagliatelle OR fettucine  

pappardelle   Pronunciation:   pa-par-DAY-lay  Notes:  These are flat ribbons of pasta, sold either dried or fresh.  They're normally served with hearty sauces.   Substitutes:  tagliatelle (narrower ribbons)

pillus  Notes:  This Italian pasta consists of very thin ribbons.  It's usually served in a broth.  Substitutes:  taglierini OR angel hair pasta

pizzoccheri = pezzoccheri   Pronunciation:  peet-zoh-CHAY-ree  Notes:   These long buckwheat noodles are popular in northern Italy.   Substitutes:   fettuccine OR tagliatelle OR trenette

reginette = reginelle    Notes:  These wide ribbons of Italian pasta have ruffled edges.     Substitutes:   papardelle OR tagliatelle 

sagnarelli   Notes:   This flat Italian pasta is about two inches long, and has a ridged border.  Substitutes:  farfalle OR pappardelle

stringozzi  Notes:   An Umbrian specialty, this is a narrow ribbon pasta that's chewier and thicker than spaghetti.    Substitutes:  ciriole

tagliatelle   Pronunciation:  tah-lyah-TELL-eh  Notes:  These long ribbons of pasta are very similar to fettuccine.  They go well with a hearty meat sauce.  Substitutes:   fettuccine (slightly narrower, but very close) OR pappardelle (wider) 

taglierini = tagliarini = tagliolini = tonnarelli Pronunciation:  tah-lyeh-REE-nee  Notes:   These are thin flat ribbons of pasta.   Substitutes:  spaghettini OR vermicelli 

trenette = trinette   Notes:   This is a type of Italian ribbon pasta that's thinner than fettuccine and linguine.  It's traditionally served with a pesto sauce.  Don't confuse it with trennette, a small rod with a triangular cross-section.  Substitutes:   fettuccine OR linguine

 


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