Pasta Ribbons Category
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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.
These are long rods, narrower than linguine but wider than spaghetti. They're best with light, delicate sauces.Learn more
Fettuccine noodles 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.Learn more
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.Learn more
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.Learn more
Linguine ("little tongues" in Italian) consists of long, slender ribbons of pasta. It's often served with clams or shrimp.Learn more
These are flat, rectangular noodles with ruffles along both edges. The singular form is mafalda. Includes mafaldine (pictured at left).Learn more
Pappardelle noodles are flat ribbons of Italian pasta, sold either dried or fresh. They're normally served with hearty sauces. These are often made with eggs, and so might not work in a vegan diet.Learn more
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.Learn more
An Umbrian specialty, this is a narrow ribbon pasta that's chewier and thicker than spaghetti.Learn more
These long ribbons of pasta are very similar to fettuccine. They go well with a hearty meat sauce.Learn more
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.Learn more