Below is a list of all known varieties for Fazzoletti. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fazzoletti (Fresh Egg Dough) | The most common form: large, thin squares made from fresh, egg-enriched pasta dough, typically served with pesto or light sauces. |
| Fazzoletti (Irregular Cut/Maltagliati Style) | Fazzoletti sheets cut into uneven shapes, often used in more rustic, homemade preparations like broth or bean soup. |
| Fazzoletti (Spinach Dough) | Handkerchief pasta infused with spinach puree, resulting in a vibrant green color. |
| Fazzoletti (Square Cut) | Handkerchief pasta cut into perfectly uniform square shapes for precise presentation. |
| Fazzoletti (Tomato Dough) | Handkerchief pasta infused with tomato puree, resulting in a red color and slightly sweet flavor. |
| Fazzoletti (Whole Wheat) | Pasta made from whole wheat flour, giving the thin sheets a more rustic flavor and heartier texture. |