Pasta Ribbons

Pasta Ribbons
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.
bavettine
bavettine
These are long rods, narrower than linguine but wider than spaghetti. They're best with light, delicate sauces.
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fettuccine
fettuccine
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.
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laganelle
This is a kind of Italian ribbon pasta, similar to lasagne only narrower.
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lasagne
lasagne
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.
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lasagnette
lasagnette
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.
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linguine
linguine
Linguine ("little tongues" in Italian) consists of long, slender ribbons of pasta. It's often served with clams or shrimp.
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mafalde
mafalde
These are flat, rectangular noodles with ruffles along both edges. The singular form is mafalda. Includes mafaldine (pictured at left).
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pappardelle
pappardelle
These are flat ribbons of pasta, sold either dried or fresh. They're normally served with hearty sauces.
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Pasta Ribbons
Pasta Ribbons
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.
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pillus
pillus
This Italian pasta consists of very thin ribbons. It's usually served in a broth.
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pizzoccheri
pizzoccheri
These long buckwheat noodles are popular in northern Italy.
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reginette
reginette
These wide ribbons of Italian pasta have ruffled edges.
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sagnarelli
sagnarelli
This flat Italian pasta is about two inches long, and has a ridged border.
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stringozzi
stringozzi
An Umbrian specialty, this is a narrow ribbon pasta that's chewier and thicker than spaghetti.
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tagliatelle
tagliatelle
These long ribbons of pasta are very similar to fettuccine. They go well with a hearty meat sauce.
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taglierini
taglierini
These are thin flat ribbons of pasta.
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trenette
trenette
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.
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