Ribbons

This is the most popular type of homemade egg pasta which is at its best when rolled out by hand, resulting in a delicate, textured, porous pasta which absorbs and attracts butter- and cream- based sauces like no other. Machine rolled egg pasta also produces a very good result, although it cannot match hand-rolled,. If you must use store-bought egg pasta, buy only the dried version. “Fresh” pasta sold in stores is invariably of such poor quality that it is simply a waste of time, money, and sauce.