Bartending. Margaret Brooker

      Lasagne Very wide, flat, rectangular, thin sheets of fresh or dried pasta, sometimes with one or both edges ruffled (riccie). Lasagne is mainly used in baked dishes.

      Tagliatelle Long, flat, thin ribbons of fresh or dried pasta, a little wider than fettuccine. Often handmade, it is traditionally cut from a rich flour and egg dough.

      Filled pasta

      Gnocchi Small Italian dumplings, most commonly made of pureed potato mixed with flour and sometimes eggs, and formed by ridging thimble-sized pieces of dough against the tines of a fork or grater. Gnocchi are cooked in boiling water, then dressed, like pasta, with a savoury sauce, or with melted butter and parmesan.

      Ravioli Pillow-like rectangles or squares of thinly rolled fresh egg pasta dough, cut with crenellated edges, and stuffed with a variety of fillings, including meat, vegetables or cheese. They are served in broth, or boiled and then dressed with a sauce, or simply topped with butter and cheese.

      Tortellini/tortelloni Squares or discs of fresh egg pasta, stuffed, then curved into rings, and the edges pinched together so each resembles a navel or hat in shape. Fillings often include ricotta and spinach. Tortelloni are larger versions of tortellini.

      Cappelletti Shaped like little hats, varying in form and filling according to their origin; many stuffings include meat and parmesan. Traditionally they are served in broth or dressed with butter and parmesan. Cappellacci, with a pumkin-based filling, are a large version of cappelletti.