Lasagnette

Also known as festoni, riccioline, reginette and lasagnette ricce, these are long, flat, wide pasta ribbons with curled edges, which prevent the ribbons from sticking together during cooking and make them ideal for collecting more of the sauce. This type of pasta is not cut like tagliatelle but extruded through a die. Lasagnette is mostly eaten in southern Italy with Neapolitan-style ragùs, or in Puglia with game sauces or cheeses such as ricotta or Pecorino.