This region prefers flat ribboned egg enriched pasta in contrast to eggless tubular pasta:

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In Northern Italy, especially in regions like Emilia-Romagna, rich and creamy sauces are popular, and they are best paired with flat, ribboned pasta like tagliatelle, fettuccine, and pappardelle. Additionally, these regions are known for their production of egg-enriched pasta, which gives the pasta a richer flavor and texture. In contrast, Southern Italy prefers dryer, lighter sauces and tends to favour tubular pasta like penne, rigatoni, and spaghetti, which are well-suited for holding chunky sauces and ingredients.

This Region Prefers Flat Ribboned Egg Enriched Pasta in Contrast