Pasta

Tagliatelle are a type of pasta consisting of wheat flour and eggs, or formerly flour and water or whole-wheat flour and water. The wider noodles are called tagliatelle, while the thinner variety is called tagliolini. Th... READ MORE

The production of Gragnano pasta dates back to the late 16th century when the first family-run pasta factories were established in the area. Ever since Gragnano became known as the City of Macaroni and the remai... READ MORE

In its most basic form, this popular type of pasta consists of durum flour and water. The word spaghetti means a small string, and this long, string-shaped pasta was originally rolled by hand. Originally known as itryya, it was invented in 12th ce... READ MORE

The word ravioli denotes various kinds of pasta made by placing a filling between two thin layers of dough. The pasta used is typically wheat flour and egg based, and it acts as an enclosure while also binding with the sauce or broth the ravioli i... READ MORE

The name of this flat, thin Italian pasta variety translates literally as “little tongues”. It is also known as trenette or bavette in Italy. Linguine is made from durum wheat flour and water, and it is typically served as pastasciutta... READ MORE

Fuži is a traditional Istrian pasta variety that gets its signature shape by folding, pinching, and sticking together two ends of a diamond-shaped pasta sheet. This pasta type is often paired with red veal sauce and chicken goulash, but any other ... READ MORE

Chilopites is a traditional pasta variety hailing from Crete. It's usually handmade by women at the end of summer. The pasta is typically made with flour, water or milk, olive oil, eggs, and a bit of salt. The dough is cut in narrow strip... READ MORE

Pâtes d'Alsace is a dry pasta made from durum wheat and fresh eggs, where the ratio is 320 grams of eggs to one kilogram of durum wheat. It is produced in the Alsace region in France, where a strong tradition of pasta made with eggs... READ MORE

Lasagna is a type of pasta with its own sub-group of numerous flavorful lasagna dishes. The main theory about the history of lasagna is that the word can be traced back to the Greek word laganon, denoting a flat sheet of dough th... READ MORE

One of the most popular Italian pasta types are tortellini; an intricate creation made with a variety of ingredients securely wrapped inside a layer of egg pasta, creating a pocket which is then folded in a ring shape. They are commonly r... READ MORE

Pappardelle is a type of Italian pasta characterized by the large size of its broad, flat noodles. Traditionally, pappardelle are made with an egg-based dough, making the pasta richer and more flavorful. Their origin is attributed to Ital... READ MORE

Cavatelli is a variety of Italian pasta consisting of semolina flour and warm saltwater. Although its history is murky, it is known that cavatelli originate from the south and they're made in Apulia, Calabria, and Basilicata. The noodles ... READ MORE

Trofie is a handmade pasta variety from Liguria, dating back to the times of the Crusades. It is traditionally made with durum wheat flour and water, then shaped by rolling a tiny piece of dough on a flat surface. The dough is then twiste... READ MORE

Campanelle is a delicate, short, and sturdy pasta variety from Italy, characterized by a hollow centre and fluted edges that are reminiscent of petals. The center is especially well designed for capturing sauces, so campanelle are often p... READ MORE

Passatelli is a variety of Italian pasta from Pesaro e Urbino, consisting of breadcrumbs, eggs, salt, and Parmigiano Reggiano cheese. Nutmeg and grated lemon rind are also often used in the preparation of this pasta variety. It i... READ MORE

Pici is a type of hand-made pasta popular in South Tuscany, similar to spaghetti, but thicker, and usually made without eggs. The pasta is rolled by hand and looks robust, like thick spaghetti. Pici can be served with hearty meat or mushr... READ MORE

Pljukanci or makaruni is a traditional, handmade Istrian pasta variety made by rolling the dough between the palms of one's hands. The dough consists of flour, salt, hot water, and a bit of oil. The pasta should be long and thin at the ed... READ MORE

Bucatini is a long, narrow, tubular pasta variety that resembles spaghetti. The pasta is characterized by its chewy and dense texture. The holes are usually produced by pressing the pasta through traditional Italian bronze plates... READ MORE

Literally translated as little ribbons, fettuccine is a classic Italian pasta made with wheat flour, salt, eggs, and a little bit of water. Factory-made fettuccine usually consists of durum wheat flour, eggs, and sometimes water,... READ MORE

Rigatoni are a type of tubular pasta characterized by the ridges on the exterior, helping the sauces stick to the pasta, while their hollow interior is also ideal for trapping the sauce on the inside. Their name is derived from the Italia... READ MORE

This variety of Italian pasta is characterized by its shape, which is reminiscent of small ears. Their shape gives them a unique texture that is soft in the center and slightly chewy around the edges. Orecchiete were invented in Puglia in... READ MORE

Tortelloni is a variety of Italian pasta that is traditionally stuffed with ingredients such as spinach, ricotta cheese, walnuts, or porcini mushrooms. It is made in the same shape as the famous tortellini, but tortelloni are som... READ MORE

Tagliolini or taglierini is a traditional Italian pasta characterized by its long, thin, ribbon-like shape, falling somewhere between spaghetti and tagliatelle in width. It ... READ MORE

Trahana is a traditional pasta-like product consisting of small coarse granules that are made by combining wheat and dairy products such as milk, sour milk, buttermilk, or yogurt. This product is believed to have ancient origins, and the ... READ MORE

Łazanki is a traditional Polish, Belarusian, and Lithuanian (where it's called skryliai) pasta variety, unique for its shape - short and square - which gives it a distinctive texture and mouthfeel. It is believed it was introduced to the ... READ MORE

Cappelletti (lit. little hats) is a type of Italian pasta prepared in the shape of a hat. Originally, the pasta was filled with stewed beef, Parmigiano-Reggiano, and selected spices. Today, the pasta is also most often filled with meat an... READ MORE

Calamarata is a variety of Italian pasta that is cut in the shape of a thick ring. It is made from durum wheat flour, and is sometimes colored with squid ink in order to resemble sliced calamari. The pasta is often used in a dish called <... READ MORE

Malloreddus is a gnocchi-shaped pasta variety from the Italian island of Sardinia. Due to their dumpling-like shape, they are also called gnocchetti Sardi, meaning little Sardinian gnocchi. Made with durum wheat flour, w... READ MORE

Mezzelune or schlutzkrapfen is a unique pasta variety that is popular both in Italy and Austria, especially in the area of South Tyrol. The pasta has a semicircular shape, which is the reason why it is called mezzelune (half moonsREAD MORE

Also known as the ‘Swabian national dish’, this is egg-based pasta product is traditionally made by hand. The tradition of making Spätzle can be traced back to the 18th century. The ingredients are mixed and the dough is kneaded u... READ MORE

Although it was modeled on Italian ravioli, this stuffed pasta variety is believed to have been invented in Argentina. Sorrentinos are round and large and come with a variety of fillings such as different types of grated cheese, ricotta, ham, vege... READ MORE

First created in the 1500s, this traditional Italian pasta variety is made with a combination of buckwheat and wheat flour. Often described as short tagliatelle, it is characterized by its flat, wide shape and dark color. It originated in Lombardy... READ MORE

Penne is a type of pasta made from durum-wheat flour and water in its most basic form. It is characterized by its oblique cut and can come in smooth or ridged version, in different sizes. The pasta is usually boiled in plenty of salted water. The ... READ MORE

Rotini is a variety of pasta originating from Northern Italy, characterized by its thickness and a screw-like shape. The spirals and twists of rotini make it an ideal pasta for holding both chunky and simple sauces based on tomato, dairy ... READ MORE

Paccheri is a type of Italian pasta characterized by its large, tubular shape. Originally, paccheri pasta was used as a vehicle for smuggling banned garlic cloves from Italy to Austria, because Prussian garlic was small and weak, and Ital... READ MORE

Strozzapreti is a variety of handmade, twisted pasta that is made throughout Italy, especially in the regions of Tuscany, Marche, Umbria, and Emilia-Romagna. This rustic pasta usually consists of a combination of wheat flour, semolina flo... READ MORE

Casarecce is a variety of Italian pasta with Sicilian origins. The long twists of casarecce appear to have rolled up on themselves, making it an ideal pasta for holding both robust, traditional sauces and the simple ones. It can also be u... READ MORE

Elicoidali is a variety of Italian pasta with a medium size, similar to the popular rigatoni. It is made in the shape of tubes with spiraling ridges on the exterior, which help the sauce cling to the pasta, providing the consumer... READ MORE

Bigoli is a long Italian pasta variety characterized by its thickness and a rough surface. It was originally made with buckwheat flour, but today it is usually made with whole wheat flour, butter, a small amount of water, and sometimes du... READ MORE

Trenette is a variety of long Italian pasta that is similar to linguine, but somewhat thinner and narrower. It can be bought in dried form, either straight or curled into nests. This pasta variety is a specialty of the Genoa regi... READ MORE

This traditional Hungarian pasta is prepared with a simple egg dough that is pressed or sieved to create perfectly round or irregularly shaped pasta crumbs. Even though it is often factory-produced, homemade varieties are highly valued in traditio... READ MORE

Mafaldine is an Italian variety of pasta named after Princess Mafalda of Savoy, which is the reason why the pasta is sometimes known as reginette, meaning little queens. Hailing from the Naples area, mafaldine were also ... READ MORE