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A long, ribbon of pasta, which is approximately ¾ inches wide that is twisted to form a spiral shaped tube.

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 wide flat ribbon pasta that is approximately 5/8 to 1 inch in width. It is available with straight edges or rippled edges.

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.

Spaghetti-like pasta that has been flattened into oval-shaped or flattened ribbon pasta. Linguine is approximately 1/8 inch wide.

Wide pasta noodles approximately 2 inches in length that have been slightly twisted to provide a shape similar to a ruffled strand of ribbon.

Tube pasta that resembles penne pasta, only it is slightly thinner and longer. Reginelle has, at times, also been used in reference to a wide, flat, wavy edged ribbon pasta that is named reginette.

A smaller variety of trenne. It is narrower in width than trenne and only 1 ¾ to 2 inches in length....

A flat ¾ inch wide pasta that has rippled edges on both sides. The ends of this pasta have been cut diagonally instead of straight across, adding an interesting look to the pasta.

Any type of pasta that has been enhanced with the chemical substance extracted from the ocean squid so it becomes very black in color.

A cookie-like snack that is comes from India and is traditionally made into a batter that may consist of rice flour, butter, corn oil, chili powder, and cumin seeds.

A kitchen string or a similar material made for oven baking that is used to weave through poultry in order to form a more compact shape around the body of the bird.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.

A popular and common food made from a paste-type dough consisting of durum wheat flour, salt, and a liquid that may be in the form of water, milk or eggs.

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.