Italy is credited with the origin of pasta, with evidence of pasta-like dishes dating back to the 4th century BC.

Wheat flour is the primary ingredient used in the production of most pasta varieties.

Spaghetti is a long, thin pasta shape that is commonly associated with the Campania region of Italy, particularly Naples.

Ravioli is typically filled with a mixture of cheeses, such as ricotta, parmesan, and mozzarella.

Lasagna sheets are wide, flat pasta sheets specifically designed for making lasagna.

Pesto sauce is a vibrant green sauce made primarily from fresh basil, olive oil, garlic, and pine nuts.

Spaghetti is the traditional pasta used in carbonara, a dish made with eggs, cheese, and pancetta.

Orzo is a small, rice-shaped pasta commonly used in soups, salads, and as a side dish.

Bucatini, a long, hollow pasta with a hole running through its center, is traditionally used in cacio e pepe.

Ravioli are square or round-shaped pasta pockets filled with various fillings, such as cheese, meat, or vegetables.

Spaghetti is commonly used in puttanesca sauce, which is made with tomatoes, olives, capers, and anchovies.

Farfalle, also known as bow tie pasta, is a popular pasta shape often used in salads and pasta dishes.

Ditalini, small, tube-shaped pasta, is commonly used in minestrone soup.

Conchiglie, also known as seashell pasta, is a popular pasta shape often used in salads and pasta dishes.

Fusilli, a spiral-shaped pasta, is commonly used in pasta primavera, a dish made with fresh vegetables.