Lisa Imported Fresh Pasta back to Homepage

There is no one correct recipe for fresh pasta.  In Italy, different regions have different ways of making it. Some places only use eggs and flour and others use only water and flour.  Some cooks add a little salt and olive oil, some do not.  You will have to experiment and decide what pasta recipe you like.

Please explore some of the most popular types of Lisa Imported Fresh Pastas to find what you would like:

Bucatini – Long Hollowed Pasta Tubes from Naples. Traditionally served with an Amatriciana or other tomato-based southern Italian sauces.

Capellini – is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands. It is slightly thinner than vermicelli and slightly thicker than angel hair pasta. .

 – Most commonly known as bow ties, this past shape tastes great with all kinds of sauces.

Fettuccine – (literally “little ribbons” in Italian) is a type of pasta. It is a very flat, thick noodle made of egg and flour, similar to tagliatelle. In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market. A popular fettuccine dish in North America is fettuccine alfredo.

Fusilli – a helical shaped pasta, is usually about 4 centimetres long. Fusilli is almost identical to another shaped pasta called rotini. They both have a spiral shape, but rotini is slightly bigger and thicker. Fusilli is often made in green and red varieties, produced by adding spinach and tomatoes respectively.

Fusilli lunghi (Long Fusilli) – Very long coiled rods (like a thin telephone cord)


Gnocchi di Patate – is the Italian word for dumplings; in Italian, gnocchi is the plural of gnocco, which literally means “lump”. They can be made of potato, semolina (durum wheat), flour, or ricotta cheese (with or without spinach). Gnocchi can be made at home or purchased dried or fresh in vacuum sealed packages. The fresh ones are generally considered to be superior. Most people buy their gnocchi premade, which are cooked just like freshly made gnocchi. The classic accompaniments of gnocchi are a tomato sauce, a brown butter and sage sauce, or melted butter and cheese

Pappardelle – are large fettuccine. The name derives from the verb “pappare,” to gobble up. The fresh types are two to three centimetres (¾-1 inch) wide and have fluted edges. Dried egg pappardelle have straight sides.

Rigatoni – These are large grooved tubes. 

Penne Rigate – a type of pasta originating in Italy. They have a cylindrical shape and, usually, their ends cut diagonally. Penne is the plural form of the Italian penna, deriving from Latin penna (meaning “feather” or “quill”). In Italy, penne are produced in two variants: “penne lisce” (smooth) and “penne rigate” (furrowed), the latter having ridges on each noodle.

Spaghetti- A round-rod pasta.

Al Nero di Seppie – pasta with cuttle-fish ink (black in color). 

Tagliatelle – is the classic pasta of the Emilia-Romagna region of Italy. Individually, they are long, flat ribbons, similar in shape to fettuccine, but typically about 0.25 to 0.375 inches (0.65cm to 1cm) wide. They can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. 

Trofie – Thin twisted pasta.

Orecchiette – s a type of pasta native to Apulia, whose shape resembles a small ear (in Italian, “ear” is orecchio). In the Taranto area it is still called by the synonym chiancarelle. An orecchietta is about 3/4 of an inch in size and looks like a small white dome with a thinner center than edge and a rough surface. A different, non-domed version is called strascinate. Like most pasta, all versions of orecchiette are made with only hard wheat flour, water and salt.

Mafaldine – is a type of ribbon-based pasta. It is flat and wide, usually about ½ inch in width, with wavy edges on both sides. It is prepared similarly to other ribbon-based pasta such as linguine and fettuccine. It is usually served with a more delicate sauce.

Lasagna – lso lasagne (pronounced /lə’zan.jə/), is both a form of pasta in sheets (sometimes rippled, though seldom so in Italy) and also a dish, sometimes named Lasagne al forno (meaning “oven-cooked Lasagne”) made with alternate layers of pasta, cheese, and sometimes ragù (a meat sauce).

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