Pasta Lunga

The pappardelle are a format of egg pasta similar to tagliatelle but of a much greater width. The name pappardelle derives from the latin verb ‘pappare’, meaning eat, a word which is still used in Tuscan jargon to indicate a childish pleasure of consuming food with curiosity and ample satisfaction, which according to some, this pasta type was born on the land of Dante and Petrarch. They are well accompanied by sauces with boar or hare, but also with mushrooms.

Tagliolini are a fresh pasta with an egg base, which is part of the Piedmontese culinary tradition especially widespread in the Langhe territory. They are long, thin and bright yellow due to the presence of abundant yolk. Tagliolini are eaten with rich meat condiments (such as a roast sauce) or flavoured with butter, cheese and some grated Alma truffle.

Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 to 10 mm wide.

Tagliatelle can be filled with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Spaghetti alla chitarra are a traditional first course in Abruzzo, but with time arrived in other regions, especially southern Adriatico regions. Their name derives from the instrument that you use to create them: the guitar. 

Contrary to the classic round spaghetto, the spaghetto obtained with the guitar is rougher, therefore it collects much more complex condiments such as a meat ragu or fish sauce, or any other sauce with a stronger flavour.

Mafaldine are originally from Naples and are named after Princess Mafalda, the infant daughter of Vittorio Emanuele III, King of Italy. They say that perhaps the frilly pasta look was inspired by her lacy dresses!

Mafaldine go very well with wild mushrooms, ideally porcini. A simple sauce can be created with butter, sage and porcini, to be quickly stir-fried and topped with a generous handful of grated Grana Padano to complete the dish.

Linguine is a type of pasta similar to fettuccine, it is about 4 millimetres in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means “little tongues” in italian.

Linguine is often served with seafood or pesto. Spaghetti goes well with thick sauces whilst Linguine is good with thin sauces.

Spaghetti are a particular form of pasta produced exclusively with durum wheat semolina and water, with a long, thin and round shape. Classic sauces like carbonara or tomato are perfect for spaghetti, but even a simple garlic, oil and chilli but please never pair with “bolognese sauce”!

Spaghetti number five are exactly the same as number four, only the width of the spaghetti changes.

Lasagna sheets are made from flour, water and eggs and formed into sheets, ready to use for any type of lasagna!