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Made in the manner of an artisan food, Molloni Pasta is produced in southeastern section of Italy in a region known as Apulia or Puglia in Italian.

A kitchen tool designed to accurately gauge the amount of uncooked pasta that will be needed for serving from 1 to 4 portions of pasta.

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.

Thick, flat noodles made from buckwheat. They are generally a long noodle sold in nests but are also found cut in short lengths.

A narrower version of linguine. It is also found named linguette fini.

A narrower version of bavette.

A smaller version of ravioli.

A thicker version of vermicelli.

A thicker version of spaghetti.

The thinnest version of fettuce. It is approximately 1/8 inch wide and is most often sold as straight sticks.

A larger, square version of tortellini, which is often filled with cheese.

A narrower version of tagliatelle. It is approximately 1/8 inch wide.

Refers to tubular pasta shells about four inches in length that are deep-fried and prepared as a traditional Italian dessert.

Translated as "little rag" this pasta is oval shaped with a slight upward curl in the form of a small boat hull.

A variety of fusilli that has a spring-like shape that has been formed from a strand that is hollow through the center, similar to bucatini.

Translated in Italian, the term Capricci means whimsy which is a good word to use when describing the shape created for this pasta.

A square piece of pasta, similar to a very short length of a lasagnette noodle, that is flat in the center and rippled on two sides.

A utensil used when preparing and serving various types of strand, ribbon or noodle pasta. The fork is spoon-shaped with upward pointing pieces, either dowel-like or prong-shaped, separated around or on the fork and lifter tool.

A wooden or stainless steel set of removable or rotating rods laying horizontally, evenly spaced and parallel to each other that are connected to a stand which keeps the rods a foot or more above the base of the rack stand.

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