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.

 

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