Pappardelle is a type of wide ribbon-like pasta, originally from the Tuscany region of Italy, traditionally made with eggs and flour, and can range in width from 20 mm. Its flat and broad shape makes it perfect for holding hearty and chunky sauces, such as ragù or meat-based sauces, but it can also be used in lighter dishes with sauces based on cream or vegetables.

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A classic long flat ribbon pasta, freshly made in Sydney and ideal for creamy or meat-based sauces. Popular with restaurants and catering kitchens.
 

The Spaghetti guitar, also known as "chitarra" in Italian, is a pasta-making tool used to create spaghetti-like strands of pasta. The resulting spaghetti is typically cooked in boiling water and served with various sauces, such as tomato-based or seafood, or simply with olive oil and garlic.

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Lasagne sheets are wide and flat rectangular-shaped pasta sheets that are used to make lasagne, a popular Italian dish. The sheets are made from durum wheat semolina flour and water, and are usually precooked before being used in the dish. Lasagne sheets are typically layered with a variety of fillings, such as meat, cheese, and vegetables, and covered with a tomato or white sauce before being baked in the oven. The sheets can also be used to make vegetarian or vegan versions of the dish by using alternative fillings and sauces. Lasagne sheets can be found in most grocery stores, either dried or fresh, and are a staple ingredient for making this classic Italian dish.

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Tagliatelle is a long, ribbon-like pasta like fettuccine, typically made with eggs and flour. It originated in the Emilia-Romagna region of Italy. It is commonly served with rich and creamy sauces, such as cream and mushroom or boscaiola sauce, but it can also be paired with meat or tomato-based sauces. Its texture and shape make it ideal for holding onto the sauce, creating a flavourful and satisfying dish.

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Linguine is a long, flat pasta typically made with eggs and flour. It originated in central Italy and is commonly served with rich and creamy sauces, such as Boscaiola sauce or cream and mushrooms, as well as tomato-based sauces and seafood dishes. Its wide and flat shape makes it ideal for capturing and holding onto the sauce, creating a delicious and satisfying dish.

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Angel hair, also known as "capellini" in Italian, is a long and thin pasta. It originated in the Campania region of Italy and is commonly served with light and delicate sauces, such as tomato and basil or seafood with lemon and butter. Due to its thinness, angel hair pasta cooks quickly and pairs well with simple and delicate ingredients, resulting in a flavourful and elegant dish.

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