Wide pasta

thumb| Lasagna, also known by the plural form lasagne, is a type of pasta made in wide, flat sheets. It originates in Italian cuisine, where it is served in a number of ways, including in broth (), but is best known for its use in a baked dish made by stacking layers of pasta, alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. Typically, cooked pasta is assembled with the other ingredients, topped with grated cheese, and then baked in an oven (): regional v

Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce.

Fettuccine is a type of pasta popular in Roman cuisine. It is descended from the extremely thin of the Renaissance, but is a flat, thick pasta traditionally made with egg and flour (usually one egg for every of flour). At about , it is wider and thicker than, but similar to, the tagliatelle typical of Bologna.

Pappardelle (; : pappardella; from the Italian verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides.