Bandeli

Bandeli, as used in certain regional Italian dialects, particularly in parts of Tuscany, refers to long, narrow strips or ribbons of pasta, similar in appearance to fettuccine but often slightly wider. The term is primarily a local designation and may not be widely recognized outside of these specific areas. The pasta is typically made from fresh egg dough and is often served with hearty sauces featuring meats or vegetables. Its preparation and ingredients align closely with other regional Italian pasta varieties, with subtle variations depending on the specific locality and family recipes. The name "Bandeli" likely derives from the Italian word "banda," meaning "strip" or "band." While not a standardized or commercially mass-produced pasta shape, it represents a traditional element of local culinary heritage.