What Is Ribbon?
A broad, flat pasta, like fettuccine or tagliatelle, commonly made from durum wheat and eggs, used in various sauces.
What Does Ribbon Taste Like?
Ribbon has a neutral, starchy taste with mild, starchy aromas.
- Taste
- Neutral, Starchy
- Texture
- Firm, Smooth, Al dente
- Aroma
- Mild, Starchy
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 80 g Calories160 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol20 mg
Protein6 g
Total Carbohydrate30 g
Dietary Fiber1 g
Total Sugars0.5 g
Calcium10 mg
Iron0.8 mg
Potassium60 mg
Chef’s Secret
Always reserve some pasta cooking water; its starch helps emulsify sauces and makes them cling better to the pasta.
Ribbon Substitutes & Ratios
The best substitute for Ribbon is Fettuccine, used at a 1:1 ratio. Most direct substitute for shape, texture, and sauce-holding.
| Substitute | Ratio | Best for |
|---|---|---|
| Fettuccine Best | 1:1 | Most direct substitute for shape, texture, and sauce-holding. |
| Tagliatelle | 1:1 | Very similar to fettuccine, often slightly wider. |
| Linguine | 1:1 | Thinner, but still flat; good for lighter sauces. |
| Pappardelle | 1:1 | Wider and often thicker; excellent for robust sauces. |
How to Choose & Store Ribbon
- Look for pasta made from 100% durum wheat semolina for best texture.
- Fresh pasta cooks faster than dried.
What Pairs Well With Ribbon?
- Alfredo Sauce
- Bolognese
- Carbonara
- Mushroom Sauces
- Seafood Sauces
Frequently Asked Questions
What does Ribbon taste like?
Neutral, Starchy Mild, Starchy
What is a good substitute for Ribbon?
The best substitute is Fettuccine (1:1). Most direct substitute for shape, texture, and sauce-holding.
How do you choose and store Ribbon?
Look for pasta made from 100% durum wheat semolina for best texture. Fresh pasta cooks faster than dried.
