Type of food typically made from an unleavened dough of wheat flour mixed with water or eggs
Dish that is very popular throughout Italy, especially in Campania (where it is part of traditional Neapolitan cuisine)
Type of pasta comprising a filling enveloped in thin pasta dough
Pasta typical of Apulia, a region of Southern Italy
Meat-based sauce in Italian cuisine, typical of the city of Bologna
Pasta or rice that is cooked to be firm to the bite
Type of pasta popular in Roman and Tuscan cuisine
Type of pasta, possibly one of the oldest types, made of very wide, flat sheets
Dry pasta shaped like narrow tubes
Roman pasta dish made with eggs, hard cheese, cured pork and black pepper
Type of pasta that is shaped like small tubes
Varied family of dumplings in Italian cuisine
Short, thick pasta with a rectangular cross section and an almost straight but slightly irregular, slightly curvy shape
Pasta originally from the Italian region of Emilia (in particular Bologna and Modena)
Extruded pasta, originating in Campania
