Long Pasta

Long Pasta Buy Online for every pasta recipe!

There are many types of long pasta in Italy. Spaghetti is of course the most well-known, perhaps even the most known Italian food altogether, but there are far more to be discovered. From Tagliatelli to Bucatini, explore the varied types Italia Regina has to offer.

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Discover Long Pasta

The technological evolution and the development of the culture of Pasta, in Italy and in the rest of the World, has contributed to the growth of the number of pasta formats. Traditionally, they are divided into two main categories: long and short pasta.

Each region of Italy associates long pasta formats with a typical sauce and seasonings that best suits it. To become a well-versed Italian cook, one must learn the specific types of pasta to go with certain sauces. If you cook pasta wrong in the presence of an Italian, you will certainly hear about it – so here are some tips to also help you decide which long pasta you need.

Tagliatelli: A favourite in Northern Italy, although many places around the world traditionally eat Bolognese with Spaghetti, Italians traditionally eat it with fresh Tagliatelle. The wider pasta provides the beef and tomatoes a surface area to stick, making every mouthful more balanced and enjoyable. It is also often enjoyed with cheese sauces, also enjoyed in the northern parts of Italy, or with fresh basil pesto, most popular in Liguria.

Tagliarini: Tagliarini is tagliatelle’s little sister – a fine and delicate noodle.  This pasta doesn’t take long to cook and gives the consumer a silk-like, melt in the mouth experience. Tagliarini is usually cooked for special occasions. It is served with delicate fish during summer or white truffles in winter.

Spaghetti: Spaghetti is loved all around the world, and it is no wonder, with its delightfully light yet satisfying texture when spun carefully around a fork. Usually served with sweet tomato sauces or with no sauce at all, as is the case for the popular Roman Spaghetti Cacio e Pepe (cheese and pepper). Often also cooked into a Spaghetti Vongole, a light but flavourful broth.

Linguine: Linguini is like a slightly flattened spaghetti. Making it’s texture a little heavier meaning a thicker sauce can be the perfect accompaniment or even a light sauce made with cream or seafood due to its larger surface area.

Pappadelle: Pappardelle are wide ribbons of egg pasta, normally kept for heavy, meaty ragus, mushrooms, rabbit or wild boar. Its hearty weight makes this type of pasta more of a winter dish and can eat a lot like a lasagne due to its size.

Bucatini: An unusual long pasta. Similar in shape to spaghetti except bigger, fatter spaghetti and hollow right through the centre. Traditionally eaten with thick ragu type sauces. The hole allows for the sauces to fall into, making every mouthful all the more flavoursome.


Recipes Long Pasta

Pasta with Pesto

The basic recipe for pasta with pesto (basil sauce) is very easy if you have the right ingredients. Put in a pot 2 liters of water and warm up until it bubbles. Add a spoon of salt and taste it. Only after that, add the pasta and continue to cook without lowering the...

Tomato Sauce Pasta

Tomato sauce pasta is the symbol dish of Italian cuisine. It is a very easy recipe but it ‘s important to cook correctly to have a great result. For this recipe, you can use the format of pasta that you prefer long and short: penne, fusilli, spaghetti, tagliatelle....

Penne with Amatriciana Sauce

Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of...

Tagliatelle with Mushroom Sauce

Tagliatelle with Mushroom Sauce is a classic autumn dish, flavourful and easy to prepare. Some variations of the recipe calls for cream, which however covers the taste of the mushrooms somewhat. It’s best to use fresh mushrooms, but you can also use dried ones, making...

Spaghetti with Bolognese Sauce

Bolognese ragu may be the most famous Italian sauce in the world, along with pesto. Outside Italy spaghetti with bolognese sauce is usually thought of as a spaghetti sauce, but this goes against tradition. It is usually used with special kinds of pasta like...

Pasta & Beans

Pasta & Beans is more of a soup, prepared with different variations throughout Italy, where it spread immediately after the import of the first beans from the Americas, where they were one of the three pillars of native diets, together with maize and squash. At...

Carbonara Spaghetti

Carbonara Spaghetti is an Italian pasta dish from Rome based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also...