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

A larger version of ravioli.

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 creamy smooth textured pasta sauce that goes well with penne, ravioli, rigatonni, tortellini, or ziti pasta as well as on some poultry dishes or bruschetta appetizers.

An Italian sauce, which uses traditional or country ingredients, with a rustic style of preparation comparable to the region from which it was created.

A starch that is extracted from a variety of palm plants, most notably the sago palm. This starch is commonly used as a thickener for soups, puddings, sauces, and glazes.

A type of white pasta sauce that originated in Amatrice, Italy a small town located adjacent to the Gran Sasso massif, a mountain region in the middle of the country.

Originating in a region of central Italy from a town known as Amatrice located near the Adriatic Sea coast, this sauce is a type of pasta sauce known for its meaty contents.

A kitchen utensil used for cutting pastry dough as it is being formed and prepared for baking. This tool can consist of a single wheel or two small wheels that are wooden or metal (stainless steel or zinc alloy), attached to a handle.

A traditional dish originating in Eastern Europe that has the appearance of a small pie and is most often served as a side dish, but also as a main dish.

A slow cooked sauce that uses the cooking process to combine all the ingredients into a blend of unique flavors.

An unripened Italian cheese, made from cow's, ewe's, or goat's milk whey that remains after the curds are removed.