Neapolitan Pasta, Noodles and Dumplings

Lasagna is a type of pasta with its own sub-group of numerous flavorful lasagna dishes. The main theory about the history of lasagna is that the word can be traced back to the Greek word laganon, denoting a flat sheet of dough th... READ MORE

This is a dry, short variety of pasta made with durum wheat and water. In northern Italy, it usually refers to an extruded type of pasta with a tubular shape, a categorization that has been accepted in most other parts of the world as well. Howeve... READ MORE

This tube-shaped Italian pasta variety was invented around 1907 by a Neapolitan chef Nicola Federico, who was working at a popular restaurant in Sorrento called La Favoria at the time. Originally called strascinati, the pasta was... READ MORE

Calamarata is a variety of Italian pasta that is cut in the shape of a thick ring. It is made from durum wheat flour, and is sometimes colored with squid ink in order to resemble sliced calamari. The pasta is often used in a dish called <... READ MORE

The production of Gragnano pasta dates back to the late 16th century when the first family-run pasta factories were established in the area. Ever since Gragnano became known as the City of Macaroni and the remai... READ MORE

Mafaldine is an Italian variety of pasta named after Princess Mafalda of Savoy, which is the reason why the pasta is sometimes known as reginette, meaning little queens. Hailing from the Naples area, mafaldine were also ... READ MORE

Scialatelli is a fresh, handmade Italian pasta variety that looks almost the same as tagliatelle. The pasta is flat, long, and tightened, consisting of semolina flour, water, and eggs. It is recommended to serve scialatelli with ... READ MORE

Creste di galli is a traditional pasta variety hailing from Napoli. It's characterized by its short, curved, and tubular shape with ruffled edges that run along the outside curve. The pasta shape is named after the red and wavy crest on a... READ MORE

Zitoni is a traditional type of pasta that's especially popular in Naples and Sicily. This wide, hollowed-out, tubular pasta is essentially a larger version of ziti pasta. Similar to large bucatini, zitoni are wider than ziti, but the length remai... READ MORE