Fettucce
Ribbons
Flat and long, cut from a rolled sheet. Width is the whole story: tagliolini for broth and butter, pappardelle for a wild boar ragu.
- Shapes
- 17, 12 with a full profile
- Measured
- 13 shapes
- Length
- 30 to 300 mm
- Width or diameter
- 0.8 to 40 mm
- Cook time
- 1 to 12 min
- Surface
- 13 smooth, 3 rough
- Dough
- 8 egg, 4 semolina or egg, 3 semolina, 1 buckwheat
- Made by hand
- 4 shapes
- Usually fresh
- 9 shapes
- Regions
- Campania (3), Emilia-Romagna (2), Piedmont (2), Lazio (1)
- On a brand page
- 7 shapes
Ranges span every measured member.
What the family takes
Across the 12 profiled shapes, the sauces named most often: Porcini (6), Butter and sage (6), Cream sauce (5), Pomodoro (5), Meat ragu (4), Sausage ragu (3).
12 shapes with a full profile
Fettuccine
Ribbons · Lazio
flat ribbon, 6 to 8 mm wide
Lasagnette
Ribbons · All of Italy
narrow lasagne strip, often with a ruffled edge
Maccheroncini di Campofilone
Ribbons · Marche
hair-fine dried egg strand, almost paper-thin
Mafaldine
Ribbons · Campania
long flat ribbon with ruffled edges on both sides
Maltagliati
Ribbons · Emilia-Romagna
irregular scraps of egg sheet, cut at random
Pappardelle
Ribbons · Tuscany
very wide flat ribbon, 2 to 3 cm, sometimes with a fluted edge
Pizzoccheri
Ribbons · Lombardy
short thick grey-brown buckwheat ribbon
Scialatielli
Ribbons · Campania
short thick irregular ribbon
Stringozzi
Ribbons · Umbria
thick square-cut water-and-flour strip
Tagliatelle
Ribbons · Emilia-Romagna
flat egg ribbon, 8 mm wide by tradition
Tagliolini
Ribbons · Piedmont
very narrow egg ribbon, 2 to 3 mm wide
Tajarin
Ribbons · Piedmont
hair-thin golden egg ribbon
5 more ribbons
Names, origins, and what the sources say. Profiles in progress.
Lagane
Ribbons · Basilicata
Wide pasta
Picagge
Ribbons · Liguria
Flat strands about 1.5cm wide. Thinner sheet than lasagna. Can be white or green.
Pillus
Ribbons · Sardinia
Very thin ribbons
Rustiche
Ribbons · Puglia
Serrated ribbons
Tripoline
Ribbons · Campania
Thick ribbon ridged on one side
Classic plates
- Fettuccine ai funghi porciniFettuccine
- Fettuccine al raguFettuccine
- Fettuccine AlfredoFettuccine
- Fettuccine alla papalinaFettuccine
- Lasagnette ai funghiLasagnette
- Lasagnette al raguLasagnette
- Maccheroncini al sugo di pomodoroMaccheroncini di Campofilone
- Maccheroncini di Campofilone al raguMaccheroncini di Campofilone
- Mafalde alla genoveseMafaldine
- Mafaldine al raguMafaldine
- Mafaldine con ricotta e salsicciaMafaldine
- Maltagliati al pomodoroMaltagliati
- Maltagliati con i fagioliMaltagliati
- Pappardelle ai funghiPappardelle
- Pappardelle al cinghialePappardelle
- Pappardelle all'anatraPappardelle
- Pappardelle sulla leprePappardelle
- Pasta e fagioli alla modeneseMaltagliati
Read more
Semolina versus egg dough: the two doughs of Italian pasta
The difference between durum semolina pasta and egg pasta: flour, water, eggs, where each is made, how each cooks, and which sauces each dough wants.
Fresh versus dried pasta: neither is better, they are different foods
The difference between fresh and dried pasta: dough, texture, cook time, storage, and which shapes and sauces belong to each.
Pasta di Gragnano PGI: the town that made dried pasta an industry
What the Gragnano PGI protects, why the town near Naples became the capital of dried pasta, and what the mark means on a box.
Sources
- Every figure above is computed from the shape records. Each shape page names the brand page, spec sheet, or measured box behind its own numbers.
- The sauce counts and the classic plates come from the pairings and dishes in the profiled shape records: our editorial judgement, checked against the regional cookbooks named on the shape pages.