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A type of pasta made by artisans in southern Italy that have a long heritage of producing unique and high quality pastas.

A term commonly applied to mixtures that are served over various foods either as it finishes cooking or for use after it is served.

Small, solid beads of pasta. Pearl pasta is slightly larger than acini di pepe pasta. Also referred to as piombi pasta.

A pasta variety that is shaped like a butterfly or bow tie. It is often used in pasta dishes that are baked such as a casserole.

A small Italian pasta tube pasta with ends that are cut at an angle. They are available with a smooth or ridged surface.

An Italian sauce that is usually combined with fettuccine noodles and is referred to as fettuccine Alfredo.

Stuffed pasta that is small and round in shape or shaped like a half circle with an edging that has an embossed or ruffled appearance.

A pasta variety that is shaped like a small conch shell. It is commonly used in pasta salads and with meat sauces.

A pasta filled with various ingredients that is made as a circle or square of pasta dough that is folded over and sealed on the open edge to form a half circle or rectangular shape.

Flat, roughly cut pieces of pasta produced as random shapes from the scraps of pasta being cut and formed for another variety of pasta or pasta that is intentionally cut into a formed shape, similar to a trapezoid or a parallelogram.

A kitchen utensil, also referred to as a Pasta Rolling Machine, that is used to roll pasta dough into thin sheets of pasta.

Any of a variety of sauces made from fresh ingredients that have not been cooked and are ready to serve on pasta, meat, poultry, fish, and other foods.

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

A pasta variety that is shaped like a tiny conch shell. It is most suitable for soups and pasta salads.

Long strands of pasta that are very similar to Angel hair pasta, only Capellini is slightly thicker....

Refers to pasta that is shaped like tiny letters. They are most often used in soups and are very popular with children.

A pasta variety that consists of two short pasta strands that are twisted together into a spiral shape.

A traditional Italian tomato sauce that combines crushed tomatoes, garlic and a variety of other ingredients, such as onions, basil or parsley, oregano, and olive oil into a sauce that is well seasoned.

A variety of fresh egg pasta that is often associated with pasta makers in the Piemont region of Italy.

A kitchen utensil that may have cutting wheels or cutting circles used to cut pasta dough into strips, circles, squares, or other pasta shapes.