Laminated egg pasta

Tagliatelle Verdi is a green variation of the classic tagliatelle pasta, traditionally made by incorporating spinach into the dough. Originating from Emilia-Romagna and Marche in Italy, these long, flat ribbons have a vibrant green color and a slightly richer flavor than regular tagliatelle. The addition of spinach not only enhances the taste but also provides extra nutrients. Tagliatelle Verdi pairs well with creamy sauces, butter-based dressings, and hearty meat ragùs, including ragù alla Bolognese. This pasta is commonly served fresh, highlighting its delicate yet firm texture. A staple in Italian cuisine, it brings both color and depth to dishes, making it a favorite for gourmet and homemade meals alike.

Tagliatelle is a traditional Italian pasta originating from the Emilia-Romagna and Marche regions. It consists of long, flat ribbons, typically about 5–8 mm wide, resembling fettuccine but slightly narrower. Made from a simple dough of eggs and flour, tagliatelle is usually hand-rolled and cut, giving it a delicate yet firm texture. This pasta is best known for pairing with rich, hearty sauces like the classic ragù alla Bolognese, which clings well to its broad surface.

It also works well with creamy, truffle, and seafood-based sauces. Traditionally served fresh, tagliatelle embodies the elegance of homemade Italian pasta-making. Its versatility makes it a favorite for both rustic and refined dishes, bringing out the depth of flavors in various culinary traditions.

Fuži is a traditional pasta from Istria, a region shared by Croatia, Slovenia, and Italy. It is made by rolling out thin pasta dough, cutting it into small diamond shapes, and folding the opposite corners together to form a distinctive pinched tube. The shape is ideal for holding rich sauces, particularly those made with truffles, wild game, or creamy cheese-based ingredients. Fuži is typically homemade, though it can also be found in specialty stores.It pairs well with Istrian wines such as Malvasia. This pasta has deep cultural significance in Istrian cuisine and is often served during special occasions and family gatherings. Its versatility and delicate texture make it a favorite in both rustic and gourmet dishes.

Fettuccine is a classic Italian pasta originating from Rome and central Italy. It consists of long, flat ribbons, typically about 9–12 mm wide, slightly wider than tagliatelle. Made from a simple dough of eggs and flour, fettuccine has a rich texture that holds sauces well. It is best known for Fettuccine Alfredo, a creamy, buttery dish that became famous in Italian-American cuisine. This pasta pairs exceptionally well with thick, hearty sauces, including ragù, mushroom-based sauces, and seafood preparations. Traditionally, fettuccine is served fresh, though dried versions are also common. Its versatility and ability to absorb flavours make it a favourite for both homemade and restaurant dishes, balancing elegance with a satisfying bite in a variety of culinary traditions.