Bolognese sauce tagliatelle made with eggs and northern Italy’s soft wheat flour. Acceptable alternatives to fresh tagliatelle include other broad flat pasta shapes, such as pappardelle or fettuccine, and tube shapes, such as rigatoni and penne. While the main complaint of traditionalists is against the use of spaghetti rather than fresh tagliatelle for the pasta, native Bolognese Piero Valdiserra has argued that "spaghetti could be considered traditional in Bologna", even though tagliatelle is the "most suitable" pasta. "Ragù alla bolognese" along with "béchamel" is also used by many Italian chefs to prepare traditional baked lasagna in Bolognese style. Gruppo Virtuale Cuochi Italiani
Ziti are sauced or used in pasta salads. Ziti Ziti is an extruded pasta. It is smaller than rigatoni, but larger than mezzani. Ziti may have smooth sides, but the addition of the word (meaning "ridged") denotes lines or ridges on the pasta's outer surface. Ziti is similar to penne, but often has ends cut in a straight line versus diagonally. Penne are usually a little narrower and the ends are cut diagonally, suggesting a quill pen. Ziti are often stuffed and baked, where penne are sauced or used in pasta salads. Ziti in the US is most commonly associated with