Chitarra pasta hails from the beautiful region of Abruzzo in Italy. Named after the traditional wooden instrument it resembles (specifically a guitar, or "chitarra" in Italian), it’s crafted using a special tool called a "chitarra," which is made up of strings stretched over a wooden frame, the dough is pressed through these strings to create long, thin strands.

Reginette is a beautiful ribbon-like pasta that hails from the Campania region in southern Italy. Its name is derived from "regina," meaning "queen" in Italian, which reflects its elegantly wavy edges and royal allure.

Farfalle, those delightful little pasta shapes often likened to bowties, originated in northern Italy. The exact birthplace is widely believed to be the Emilia-Romagna region, where this pasta was traditionally made from the dough of eggs and flour.Farfalle's name derives from the Italian word "farfalla," meaning butterfly.

Tagliolini is a type of long, thin pasta that hails from the beautiful region of Emilia-Romagna in Italy, specifically linked to the city of Bologna. This delicate pasta is made from egg and flour, and it’s typically thinner than its sibling, tagliatelle.

Busiate is a delightful spiral-shaped pasta that hails from the beautiful island of Sicily, Italy. This pasta is particularly associated with the western part of the island, especially the town of Trapani. Traditionally, busiate was handmade using a thin rod or a knitting needle to roll and shape the pasta into its distinctive corkscrew form.

Tortelloni, the delightfully plump cousin of the well-known tortellini, hails from the beautiful region of Emilia-Romagna in northern Italy. The name "tortelloni" itself suggests a resemblance to "tortella," which means to twist, aptly describing the way this pasta is shaped. Historically, it’s believed that tortelloni came about as a larger iteration of tortellini, catering to those who prefer more filling in their pasta.

The pasta shape lasagna originated in ancient Greece, where a dish called "laganon" was created. This dish consisted of layers of pasta sheets, much like the modern lasagna we know today, and was often combined with meat and sauce. However, it was the Italians who really took laganon and transformed it into the glorious, cheesy, and saucy lasagna we love.

Tagliatelle originated from the Emilia-Romagna and Marche regions of Northern Italy. This delightful pasta is traditionally made from flour and eggs, rolled out and cut into long, flat ribbons. The name "tagliatelle" derives from the Italian verb "tagliare," which means "to cut," highlighting the method of preparation. Its history dates back to the 15th century, with references linking it to the famous wedding feast of Lucretia Borgia in 1487.

Hilopites hails from the heart of Greece, particularly associated with the regions of Epirus and Thessaly. Typically, hilopites are flat, slightly thicker than your average pasta, and often cut into squares or rectangles, which allows them to hold onto sauces and flavours beautifully.

Agnolotti is a delightful pasta filled with various fillings, originates from the Piedmont region of northern Italy. This distinctive shape mimics the traditional dumplings of the area, often featuring a crescent or half-moon design. Agnolotti were originally created as a means to utilise leftover meat and vegetables, showcasing the region's resourcefulness in cooking.

Cavatelli originates from Southern Italy, particularly from the regions of Apulia (Puglia) and Calabria. This delightful pasta shape resembles small shells or folded pillows and is traditionally made from a simple dough of semolina flour and water. Its name comes from the Italian word "cavato," which means "to scoop out," reflecting the way these little beauties are crafted.

Ricotta gnocchi originates from Italy, specifically the regions of Tuscany and Lazio. This delightful dish is a variation of traditional potato gnocchi, substituting ricotta cheese for potatoes, resulting in a lighter and fluffier texture.

Cacio e pepe originates from the Italian region of Lazio, specifically from Rome. This classic dish, which translates to "cheese and pepper," is a staple of Roman cuisine. Traditionally, cacio e pepe is made with just three ingredients: high-quality pasta, Pecorino Romano cheese, and freshly cracked black pepper. The dish has a long history, often associated with shepherds who needed a quick and hearty meal while tending to their flocks in the hills surrounding Rome.

Maltagliati, which means "badly cut" in Italian, hails from the Emilia-Romagna and Tuscany regions of Italy. This rustic pasta shape is traditionally made from the leftover scraps of pasta dough after cutting other shapes, hence its less-than-perfect appearance.

Pappardelle, the luscious, broad ribbon-like pasta, hails from the beautiful region of Tuscany in Italy. Its name is derived from the Italian verb "pappare," meaning "to gobble up," which is quite fitting because it’s is hard to resist onee you get going. Traditionally, pappardelle is served with wild game sauces or rich ragùs, making it a staple in rustic Tuscan cooking.