Fettuccine, lasagna, and spaghetti are all types of ribbon pasta, characterized by their long, flat, and broad shapes. Ribbon pasta is typically used in dishes that call for sauces, as its width allows it to hold on to the sauce better than other, smaller types of pasta. The flatness increases the surface area, contributing to better flavor absorption and textural balance in pasta-based recipes.
Understanding this category is essential because identifying types of pasta helps chefs choose the right pasta for specific dishes, ensuring the optimal pairing with sauces and other ingredients.
In contrast, stuffed pasta includes varieties like ravioli and tortellini, while short pasta types include penne and fusilli, which are cut into smaller shapes. The "shapes" category is broader and encompasses a variety of pasta forms that may include shells, bows, and other unique configurations, but does not specifically refer to the long and flat nature of ribbon pasta.