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Thickening a sauce enough so that when lifted and poured from a spoon, it falls in a wide band or when stirred with a whisk, the bottom of the pan or bowl is exposed.

A small ribbon pasta formed into a curved shape. Ricciutelle is made into several types of shapes, either a corkscrew shape (similar to fusilli, rotini and rotelle) or simply as a short curl formed like a small ribbon that has been curled slightly.

A ribbon pasta that is similar to mafalda but thinner in width. It is slightly wider than ¼ inch and has a rippled edge on one side.

Ribbon pasta made from pasta dough that has been made with whole wheat flour in place of a portion of the semolina flour.

A ribbon pasta made from pasta dough that has had finely chopped spinach added to it when the dough was made.

A flat ribbon pasta that is 1" to 1 1/4" wide and can have a smooth or crinkled edge, used in main dishes, as a side dish and in salads.

A flat ribbon pasta that is very similar to lasagnette. It is approximately ½ inch in width and can have a rippled edge on one or both sides.

A ribbon pasta that is typically hand twisted so that it is formed into a round, thick strand of pasta.

A very wide flat pasta that is available in ribbons that are approximately 10 to 13 inches long and vary in width from 2 to 3 ½ inches.

A long, flat, narrow ribbon pasta that is similar to tagliatelle, only narrower.

1. The French word for "blue ribbon". It is generally used to describe any first rate chef or cook. 2.

Wide, flat ribbon pasta that has rippled edges on both sides. Reginette is similar to lasangette. This wide flat pasta is also found named reginelle.

Very thin ribbons of pasta.

A flat ribbon pasta that is a slightly narrower version of the long variety of mafalda. It is approximately ½ inch in width and like mafalde it can have a rippled edge on one or both sides.

A ribbon pasta that is basically the same as lasagnette, only longer in length with a rippled edge only on one side.

A short ribbon of pasta twisted into a shape resembling a screw or spring-like, corkscrew. Fusilli is best when it is boiled and served with a thick, heavy sauce.

Long thin, ribbon pasta that is generally found ¼ to 3/8 inch in width. It can be made with or without eggs and is available in straight strands or coiled in a nest.

Narrow Umbrian pasta ribbons that are thicker than spaghetti and look similar to shoestrings. The thickness of this pasta provides for a chewier texture.

A short, flat pasta ribbon, which is approximately 1 ¾ to 2 inches in length with fluted edges on all sides.

A flat wide ribbon pasta, somewhat similar to a narrow lasagna noodle, that is approximately ½ to ¾ inch in width and has rippled edges on both sides.