Tripoline - 468

A unique pasta cut that features wide, slightly curved ribbons with a ruffled edge, giving it a distinct, frilled appearance. Its name comes from the word triplo, meaning "triple" in Italian, referencing the three ridges that form along the edges of each strip. This pasta is excellent at holding onto sauces, especially thicker, creamier ones or chunky vegetable ragùs. Often found in Southern Italian cuisine, tripoline’s shape provides both texture and visual appeal, making it a standout choice for a variety of dishes that call for a bit of extra substance.