Tubetti

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  Lasagna

  Lasagna (singular, Italian pronunciation: [laˈzaɲa]; plural lasagne [laˈzaɲe] but always spelled lasagne in Italy and UK) is both a form of pasta in sheets (sometimes rippled, though seldom so in Northern Italy) and also a dish, sometimes named lasagne al forno (meaning "oven-cooked lasagne") made...
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  Tortelloni

  Tortelloni are stuffed pasta, the same shape as tortellini, but larger. They are usually stuffed with Ricotta cheese and leaf vegetables, such as spinach. Many "exotic" variants exist where the vegetables are replaced with stronger ingredients such as porcini or walnuts. Another common filling for...
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  Anellini

  Anellini is a variety of pasta. The word "anellini" means "small rings" in Italian. Anellini is one of the three types of pasta used to make the canned spaghetti product SpaghettiOs.
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  Capellini

  Capellini (Italian pronunciation: [kapelˈliːni], literally "thin hair") is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands, and thinner than vermicelli. Capelli d'angelo ([kaˈpelːi ˈdandʒelo], literally angel hair) is an even thinner variant of...
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  Vermicelli

  Vermicelli (English pronunciation: /ˌvərmɨˈtʃɛli/, Italian: [veɾmiˈtʃɛlːi], lit., "little worms") is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelloni (/ˌvɜrmɨtʃɛˈloʊni/ "thick vermicelli") is less common, and about the same size as fedelini (also hard to find)....
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  Buckwheat

  Buckwheat refers to plants in two genera of the dicot family Polygonaceae: the Eurasian genus Fagopyrum, and the North American genus Eriogonum. The crop plant, common buckwheat, is Fagopyrum esculentum. Tartary buckwheat (F. tataricum Gaertn.) or "bitter buckwheat" is also used as a crop, but it...
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  Croxetti

  Croxetti is a unique type of pasta consisting of flat medallion or coin-shaped pasta disks stamped by hand or machine with intricate patterns. Croxetti originated in Liguria, in Northern Italy along the border with France, during the middle ages. In the past they were made by local peasants and...
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  Strozzapreti

  Strozzapreti ("priest choker" in Italian) are typically an elongated form of cavatelli, or hand-rolled pasta. In the Emilia-Romagna, Tuscany and Umbria regions of Italy the name is used for a baked cheese and vegetable dumpling. There are several legends to explain the name "priest choker". One is...
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  Trenette

  Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria. Trenette are the most traditional form of pasta served with pesto alla genovese, a dish known as trenette al pesto, which can also include potatoes and green beans boiled in the same water.

• Stracciatella

  Stracciatella (from Italian stracciato, "torn apart") is an Italian egg-drop soup usually said to be "alla Romana" ("the way it's done at Rome"), but also popular in Marche and Emilia Romagna. It is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg, and sometimes...