Shapes and filling, top five Tuscan pasta dishes

Large, very broad tagliatelle. A well-loved type of pasta in Tuscany.

Dough: flour, olive oil, water
Recommended sauce: porcini sauce, wild boar ragù, hare sauce or, as people say in Florence, 'on the hare’
Typical of: the entire region

Pici are similar to spaghetti, although the pieces are stretched by hand and can reach three meters in length.

Dough: flour, olive oil, water
Recommended sauce: tomato and garlic sauce (called “pici all’aglione")
Typical of: Siena

Soft, square, yellow ravioli, filled with mashed potatoes.

Dough: white flour, eggs and salt.
Filling: white potatoes, parsley, garlic, parmesan.
Recommended sauces: meat sauces or butter and sage.
Typical of: the Mugello area

Semi-circle shaped ravioli, filled with meat, cheese and chard.

Dough: flour, eggs, extra virgin oil, a tablespoon of milk, salt to taste
Filling: parmesan cheese, pecorino cheese, minced beef, minced pork; minced chard, extra virgin olive oil, bread crumbs, eggs, salt, pepper, cinnamon
Recommended sauce: ragù or meat sauce
Typical of: the Versilia area

Square shaped ravioli, very popular across the region. The ones from Maremma are the biggest in size.

Dough: flour, olive oil, water.
Filling: spinach, butter, fresh ricotta cheese, eggs, parmesan cheese, nutmeg.
Sauces: butter and sage or wild boar sauce.
Typical of: Maremma

It’s also possible to cook tortelli pasta without the dough, wrapping the filling in the flour and then boiling them for a few minutes. In this case, they are called  "Gnudi", which means "naked" in Italian.