() is the uncut fresh pasta sheet from which many types of Italian fresh egg pasta made using only flour and eggs is made. Pasta made from is considered a fundamental dish in order to form a meal in Emilia-Romagna cuisine.
The basic recipe of utilizes the ingredients of flour and eggs consistently. Variations include the use of Marsala cooking wine as seen in a 1931 newspaper.
The ingredients of must be rolled into paper-thin sheets by hand using a (). Pasta from is traditionally made by in Emilia-Romagna.
The pastas produced using include agnolini, cappelletti, , lasagna, pappardelle, ravioli, tagliatelle, tortelli, and tortellini. Gnocchi, while closely related and an integral part of Bolognese cuisine, is not based on .