About The Pasta
Linguini is an excellent option for delicate sauces and pairs well with pesto and seafood. It’s similar to fettuccini but thinner, lighter and elliptical in shape. Originating in Italy’s northwest region, it means “little tongues.”
Fusilli’s corkscrew shape makes it perfect for holding rich and hearty sauces. It may seem similar to rotini, but the difference is in how it’s made, which creates a different feel. To make it, fresh spaghetti is wrapped around rods to dry. Its name is derived from this technique, as “fuso” means spindle in Italian.
A flat, thick pasta made with egg, fettuccine pairs well with creamy sauces like Alfredo and delicate proteins such as seafood. Fettuccine is Italian for “little ribbons” and is most commonly found in dishes from Rome and Tuscany.
Tortelloni, which originated in northern Italy, is larger than tortellini and typically vegetarian. They’re hearty, stuffed pastas served in a variety of sauces. Traditionally, broth or a simple sage and butter sauce pair well with most tortelloni varieties.