A type of long, dried pasta made with eggs, shaped to be about 6 mm wide and 1 mm thick. Its name means "ribbon." Among flat noodles, it is relatively wide, making it firm and thick, so it tends to be cooked for a longer time. In cooking, it is primarily used in cream or cheese-based pasta dishes. A representative dish is Fettuccine Alfredo, which uses Alfredo sauce, a type of cream sauce, and is especially popular in the United States and other countries.