Pasta is one of the easiest”and most popular”dishes to make at home, whether freshly cooked or from a box. There are many dishes that use pasta as the main component, ranging from filled shells and spaghetti and meatballs to fettuccine Alfredo and potato gnocchi. This carbohydrate-rich meal is typically produced using simple components like as wheat, water, and eggs, which are then shaped into various forms before being cooked in boiling water. There are now a number of “alternative” pastas made from protein-packed lentils, chickpeas, or quinoa thanks to the low-carb and gluten-free movements in the United States. Many of them come in classic forms like rotini, penne, and fusilli, allowing you to experiment with healthier versions of classic pasta recipes.
Despite how common pasta is in American homes and restaurants, you could be puzzled when you read words like “bucatini” or “pappardelle” on a menu, or you might be racking your brain to remember the form of that particular noodle. That’s why we’ve compiled a list of some of the most popular Italian pasta varieties to offer you a crash lesson on one of the world’s most delectable and popular dishes. Also, be sure to check out our matching recipes for delectable variations on all of your favourite classic pasta dishes!
One of life’s great mysteries does not have to be matching pasta varieties to appropriate recipes or sauces. You can design wonderfully fulfilling pasta recipes after you understand all of the different varieties of pasta accessible to you. Continue reading to learn about common pasta varieties.
When it comes to using a certain variety of pasta in a dish, there is no such thing as a “bad” decision. Particular sizes or kinds of pasta, on the other hand, may work better in certain recipes. When served with a thick, chunky tomato sauce, the same elbow macaroni that absorbs oozy cheese in creamy mac ‘n cheese might not be as successful.
The more you cook and experiment with pasta, the easier it will be to determine which sauces and cooking methods are best for each variety. We’ve put up a primer on various varieties of pasta to help you get started.
History Of Pasta
Noodles, a type of food formed from wheat, eggs, or water and shaped into strings or various forms, have been around for millennia. According to one of the most common ideas about how pasta came to be in Italy, Marco Polo, the legendary Venetian adventurer, is supposed to have carried the noodles he discovered from China to Italy.
This occurred in the 13th century, and historians refer to the evidence in his famed book The Travels of Marco Polo. This, according to many, is how pasta came to be in Italy. Unfortunately, because his book’s original content has long been lost, all of these legends about the legendary explorer introducing pasta to Italy rely primarily on recounting.
However, other historians think that various varieties of pasta have been in Italy for far longer. According to some, when the Greeks built Naples in the 3rd century BC, the locals already had a meal called “Macaria” consisting of barley flour and water that had been dried in the sun. There was also a reference to a pasta-like meal named “laganum” or “Laganas,” which is thought to be the forerunner of lasagna. Cicero, a Roman statesman who lived from 106 to 43 BC, said that he had a fondness for the pasta.
Many archaeologists think that the first forms of pasta or noodles were produced thousands of years before Marco Polo even visited the region. And that it made its way to Europe via nomadic Arab tribes on its march west. Whatever version of the story is correct, the facts remain the same: pasta is one of the most popular foods today, virtually indistinguishable from Italian cuisine.
What Is The Process Of Making Dried Pasta?
You’ve seen the pasta aisle at the supermarket, so you’re aware of your possibilities. If you travelled the world, you would come across hundreds of different pasta kinds, some of which had various names in different locations. However, in the United States, there are 20 to 30 that are the most frequent. There are two ways to make them: hand-rolled or extruded.
The most common varieties of pasta are made with just two ingredients: flour and eggs. It’s also possible to make it using simply flour and water. The flour and egg (or water) are kneaded together until a dough forms, flattened out and cut into different shapes. This concludes the first approach.
The majority of commercially available pasta is manufactured using the second method, extrusion. The dough is fed into a machine that cuts the pasta into various long and short forms. The egg is usually replaced with water in the recipe, and semolina flour is commonly used instead of all-purpose flour. Semolina is a coarse flour made from durum wheat that is somewhat darker in colour than normal flour.
What’s The Difference Between Fresh And Dried Pasta?
While fresh pasta is always wonderful, dried pasta is a good option for heartier recipes that require the noodles to withstand strong sauces and longer cooking times (like in casseroles). Because it has a more delicate feel, freshly rolled pasta cooks faster.
Selecting and Storing Pasta
You may keep the cut and shaped dough in the fridge for two or three days until you’re ready to cook it if you’re making fresh pasta. It should be kept in an airtight container. You may also store it in the freezer for up to two weeks. The ideal time to eat dried, store-bought pasta from the box is within a year.
Consider the sauce while choosing a pasta kind. Lighter oil- or cream-based sauces go best with long and thin noodles. Stick to any of the shorter pasta kinds if you want a chunkier sauce.
Different Types of Pasta Names With Pictures
Here is the latest list of all types of Pasta names with pictures and images that you should know about.
1. Long Pasta
These are the long, thin ribbons and strand pasta forms you’re looking for. They’re best served with creamy sauces containing just little chunks of chunky ingredients, if any at all.
2. Angel’s Hair Pasta
Angel hair pasta is a long, thin noodle similar to spaghetti. It goes well with light cream and oil-based sauces. Anything that is overly thick may be too much for it. For a traditional Italian supper, serve it with a classic handmade marinara sauce. Protein can be added in the form of shredded chicken or shrimp scampi.
3. Bucatini Pasta
It resembles classic spaghetti in appearance. It’s more spherical, though, and each noodle has a hollow core thanks to a hole in the centre. It’s a touch thicker than spaghetti noodles as a result of this. It hoards excess sauce when cooked in soups, pasta dishes, and casseroles. That is bucatini’s superpower.
4. Fettuccine Pasta
Fettuccini looks like a flat spaghetti noodle. It’s a denser and thicker noodle. Unlike other varieties of long spaghetti, because it is rather broad, it works well with chunky meat sauces. Of course, fettuccine and creamy alfredo sauce are a winning combination.
5. Spaghetti Pasta
Who doesn’t enjoy a good spaghetti dish? It has the same cylindrical form as angel hair and bucatini. Its thickness, on the other hand, is somewhere in the centre. It isn’t as fine as angel’s hair, but it is finer than bucatini. Meatballs and spaghetti are usually a winning combo. Are you tired of the same old spaghetti? Make pesto shrimp spaghetti to add a twist.
6. Linguine Pasta
Linguine looks similar to fettuccine but isn’t as broad. It’s a popular noodle for seafood meals, especially when combined with white wine sauces with clams and mussels. With linguine noodles, any cream-based or white wine sauce tastes fantastic.
7. Pappardelle Pasta
If you believe fettuccine is the widest long pasta available, think again. Rich, meat-based sauces go even better with pappardelle pasta noodles. It’s frequently used in ragu or bolognese sauces, but it’s also delicious in seafood pasta recipes. It’s large, nasty, and tough, so you can slather it with any hearty sauce.
8. Tagliatelle Pasta
Tagliatelle and fettuccine are often confused. In fact, in certain regions of Italy, tagliatelle is referred to as fettucine. Both varieties of pasta have a similar diameter and appear like flattened spaghetti, but tagliatelle has a somewhat thicker bite. It can manage thick meat sauces, but it can also handle cream or tomato sauces.
9. Vermicelli Pasta
Consider yourself slim. Noodles made with vermicelli are thin. There are two types of vermicelli: Italian and Asian. The former is composed of semolina, while the latter is a rice noodle. Vermicelli may be used in stir-fries and soups, or tossed with olive oil and canned tomatoes for a light spaghetti-like meal.
10. Short Pasta
Shorter noodles are available in a variety of forms, each of which will catch sauces in a unique way. It goes well with meat and vegetable sauces that are thicker and chunkier. Most short varieties of pasta are manufactured with an extrusion machine that cuts the shapes with a mould due to their distinctive shapes.
11. Campanelle Pasta
Campanelle pasta is one of the less well-known types of pasta. It’s fashioned like a tiny bell-shaped flower and wrapped into a cone with a ruffled edge. The hollow core will capture heavy sauces effectively, and you could even use it in macaroni and cheese instead of elbows.
12. Casarecce Pasta
Consider a tube-shaped pasta that is somewhat open at the ends and has rolled edges that aren’t completely joined. Casarecce resembles a twisted and loosely coiled noodle. Sauces will also catch well in the middle.
13. Cavatappi Pasta
Double elbow pasta is another name for this hollow, spiral-shaped noodle. The numerous twists and bends provide a large surface area for sauce to cover and trap inside, as well as additional chew. Yes, it’s fantastic with mac and cheese).
14. Fusilli Pasta
Extra sauce and dressings can be caught in the grooves and crevices of this spiral-shaped noodle. It can be tossed with a heavier sauce like marinara or meat sauce. However, it’s a frequent ingredient in pasta salads.
15. Radiatori Pasta
Radiatori noodles can be used in soups and casseroles. It’s not as prevalent in supermarkets, but it’s a distinctive form. It’s like a spiral from the future. Is it safe to say it resembles a little parking garage?
16. Rotini Pasta
Rotini is a corkscrew-shaped pasta that is widely available. Its spiral is tighter than fusilli’s. But, like fusilli, it soaks up all kinds of sauces. It can handle anything from thick and beefy to oil-based to creamy. It’s especially delicious in this one-pot chicken cacciatore.
17. Elbows Pasta
When you were in kindergarten, you first encountered elbow macaroni noodles. However, as an adolescent and adult, you most certainly developed a fondness for foods coated in cheese. It’s in the shape of a half-circle. It’s a fantastic noodle choice for casseroles in addition to pasta meals.
18. Farfalle Pasta
It may seem fancy, but bow tie pasta is all it is. It’s in many kinds of creamy pasta, as well as pasta salads (and maybe even on your kids’ painting project with elbow macaroni). With this sort of pasta, there isn’t much you can’t do.
19. Gemelli Pasta
Gemelli pasta noodles are made up of two thin strands that have been twisted together. It is, however, a deception on your eyes. It’s only one noodle twisted into that shape. It absorbs sauce well and is a popular noodle for adding green vegetables and herbs to pasta and pasta salads.
20. Penne Pasta
Penne is almost certainly a family favourite in your home. It’s a slanted-edged hollow cylinder-shaped noodle. It has ridges in the texture that make it perfect for collecting sauce. Mostaccioli is another name for it. It’s another frequent noodle used in casseroles, in addition to different pasta dishes. In this chicken piccata pasta recipe, I combined chicken and zucchini.
21. Rotelli Pasta
Rotelli looks (and frequently does!) like something you’d find in a kid’s soup. In a soup or pasta, it’s a wonderful wheel shape that collects all kinds of sauces and seasonings. It’s tiny and easy to eat.
22. Rigatoni Pasta
Rigatoni appears to be penne’s sister noodle. It also has a cylindrical form and a ridged texture. It is, however, slightly stumpier and narrower than penne, and it lacks the sloping corners of penne. The ridges and gaping centre, like penne, will trap sauce, making every mouthful cheesy, creamy, and delicious. It’s fantastic in my creamy butternut squash spaghetti.
23. Orecchiette Pasta
It’s easy to see why these noodles are often linked to the form of ears. Cream sauces prefer to cling to it, despite its versatile form of pasta that works well with most recipes. The little dips in the middle appear insignificant, but they are quite effective for capturing sauce and taste.
24. Ziti Pasta
Another type of pasta that looks similar to penne is ziti. It’s likewise thin and hollow, but its texture is smooth and devoid of ridges. Baked ziti is a popular Italian restaurant dish that can be served in a casserole. Others prefer it mixed with a little olive oil or tomato sauce for a quick pasta dinner on a weekday.
25. Conchiglie Pasta
Shells are simply referred to as conchiglie. They come in a wide range of sizes, from micro to small to big to giant. Of course, its claim to fame is handmade macaroni, but their open cores are ideal for capturing any sort of cream sauce or substantial meat sauce.
26. Orzo Pasta
Orzo is sometimes misidentified as a grain, although it is actually a form of pasta, likely the smallest of the tiny pasta types. It looks like rice and is commonly used in orzo pasta salads. It also adds a lot of texture to soups.
27. Ditalini Pasta
When it comes to tiny pasta forms, Ditalini is likewise on the smaller end of the range. Ditalini looks like a ziti noodle sliced into numerous smaller noodles. It’s a frequent component in minestrone soup and a mainstay in pasta Fagioli.
28. Sheet Pasta
Sheet pasta noodles are exactly what they sound like: thin and flat like a sheet of paper (but small dimensions of course).
29. Lasagne Pasta
This is by far the most popular sheet pasta. Its form is defined by its ruffled, ornamental edges. Of course, it’s used to make lasagne, with ricotta cheese and meat sauce placed between them in a classic dish (vegan versions are popping up everywhere). You can buy precooked and dried no-boil lasagna noodles. Your cheese and sauce provide enough moisture to rehydrate the noodles without the need to boil them separately before baking.
30. Filled Pasta
There is one thing that all of these noodles have in common. They can be filled with a cheesy, ooey-gooey, veggie, or protein-based filling. It provides up a lot of possibilities for flavouring your pasta meals.
31. Tortellini Pasta
Tortellini reminds me of tiny air tubes floating down a river. Alternatively, little doughnuts. It’s available with cheese and meat packed within. Tortellini can be drenched with sauces or served in a brothy or tomato soup. Because it already has so many spices crammed into the stuffing, it’s also delicious tossed with a little oil and parmesan cheese.
32. Ravioli Pasta
Ravioli is a filled square ravioli. Although store-bought ravioli are usually on the tiny side, don’t be shocked if you’re offered big ravioli at some Italian restaurants. The margins are ruffled and squeezed tightly together. They’re packed with a variety of things, including cheese, veggies, and meat.
33. Manicotti Pasta
Manicotti is similar to giant penne pasta. It has the same texture and form as the original, but it is considerably bigger. And do you understand what that means? There’ll be more room to fill it with cheese and sauce. Baked as a casserole, it’s a hit with my family. In the middle, it also enjoys a nice meaty bolognese sauce.
34. Cannelloni Pasta
Cannelloni noodles are a cross between lasagne and manicotti. It’s a tube-shaped pasta with no ridges, similar to manicotti (like lasagna). It all begins with a sheet pasta that is rolled into tubes. It’s filled with cheese and tomato sauce, similar to manicotti noodles.
35. Mezzaluna Pasta
Mezzaluna pasta has a similar appearance to potstickers, although it is a little flatter. It’s a flat-starting hand-rolled pasta. It’s sliced into ovals, then filled, folded in half, and sealed with pinched edges before being boiled.
36. Dumpling Pasta
There is just one sort of pasta you should be familiar with in this category: drum roll, please…
37. Gnocchi Pasta
Unlike hand-rolled and extruded pasta, gnocchi is made with potatoes as the foundation component and flour and egg. As a result, the dumplings are thick and tiny. Chefs and home chefs alike like experimenting with gnocchi, such as smothering it in a creamy sauce, creating it out of butternut squash instead of conventional riced potato, or dressing it up with a seasonal pumpkin sage sauce.
38. Lasagna Pasta
The dish’s name is the same as the name of this long, broad noodle. Lasagna (the noodle) can have curly or flat edges. Lasagna is a fantastic meal.
39. Macaroni Pasta
Macaroni is a tiny tube-shaped pasta that goes well with creamy casseroles (like macaroni and cheese) and salads (like macaroni salad). Why? Because the creamy sauce seeps into the fried tubes, infusing each bite with taste.
40. Mostaccioli Pasta
Mostaccioli, also known as “penne lisce” in Italy, are a type of pasta that originates in the Campania region of southern Italy. The more well-known penne pasta has a tube shape with angled ends, but it has a smooth feel rather than ridges. Mostaccioli is best served with light, fresh sauces or in casseroles, known in Italian as pasta al forno.
41. Torchio Pasta
Pasta twirls that have a bell-like form. Consider sauces with a consistency that will allow them to be trapped in the bells of this pasta’s tiny cups. Cream or tomato-based sauces that are thicker but not too lumpy work nicely.
42. Scialatelli Pasta
Scialatelli has a similar look to fettucine and/or linguine, but is shorter in length. It’s from the Amalfi Coast in southern Italy, and it’s usually eaten with a variety of fish and seafood sauces.
43. Casoncelli Pasta
Casoncelli hails from Bergamo, in the Lombardy region of Northern Italy. Fresh pasta is folded over meat or a mixture of meat, cheese, raisins, or other ingredients and squeezed together to resemble wrapped candy in this big stuffed pasta. A simple sauce of melted butter, pancetta, and sage leaves is frequently served on top.
44. Mafalda Pasta
Mafalda is a pasta form that originated in Italy’s Molise area and is said to be named after Queen Malfada di Savoia, thus the variant name reginette (Italian for “small queen”). This pasta is frequently served with Italian sausage or ricotta cheese and is sliced into flat, long strips with wavy or ruffled edges.
45. Gnocchetti Sardi Pasta
Gnocchetti Sardi, also known as malloreddus in its native Sardinia, are a small, compact pasta that resembles miniature clamshells. They’re frequently eaten with meat or cheese sauces, like as this malloreddus with pork shoulder sauce dish.
46. Sagne Torte Pasta
Sagne torte is a spiral-shaped pasta from Puglia, Italy, that is frequently eaten with a variety of mixed meat sauces. Sagne e Fagioli from the Abruzzo area is one of the most classic recipes.
47. Paccheri Pasta
This famous pasta type hails from the areas of Calabria and Campania, and has a big tubular shape that resembles garden hose cuts. They’re frequently used in tomato sauce-based dishes, such as this paccheri with ragù Napoletano, seafood sauce recipes, and any meal with a lot of garlic.
48. Maccheroni Pasta
Maccheroni, often known as macaroni, is one of the most popular pasta types in the world. It’s from northern and central Italy, and it has a tiny, slightly bent tubular design that allows it to be used in a variety of ways. Maccheroni is often used in baked pasta dishes, soups, and pasta alla norma, where it is mixed with cheese or vegetable sauces.
49. Pici Pasta
Pici is a hand-rolled pasta that resembles a fat version of spaghetti and was invented in the province of Siena, Italy. It’s frequently served with ragu, garlic tomato sauce, porcini mushrooms, and other game meats (e.g., wild boar, duck, hare, etc.).
50. Capricci Pasta
Capricci, from Puglia, Italy, is one of the most unusually formed pastas on the list, with uneven forms resembling ocean coral. Capricci is frequently served with a variety of sauces, both thick and thin.
51. Cancel Pasta
Candle is a long, relatively thin corkscrew-shaped pasta with a centuries-old history in Italy. It’s ideal for serving with thin or thick sauces.
52. Fricelli Pasta
Fricelli is a rolled tubular dish with the consistency of a dumpling that originated in the Puglia area of southern Italy. It’s usually accompanied by fried eggplant and tomatoes, as well as a variety of creamy sauces.
53. Stelline Pasta
The location of origin for stelline is a contentious issue, but suffice it to state that it has its origins in Italy. This teeny-tiny star-shaped pasta is a favourite in soups.
54. Passatelli Pasta
Passatelli is a thin pasta that comes from the Emilia-Romagna area of Italy. It looks similar to rice noodles but is a touch thicker. It’s generally made with eggs, bread crumbs, and grated Parmesan cheese, and it’s cooked in chicken broth.
55. Croxetti Pasta
Croxetti is fashioned like a medallion and is typically stamped by hand (or machine) to portray elaborate motifs or patterns. It originated in the northern Italian province of Liguria. Simple sauces like beef, mushroom, pesto, fish, or light cream are commonly served with them. This relatively obscure pasta was recently included in Nonna Box’s Liguria box, which also came with a recipe from Nonna Anna Maria that asked for the beautiful discs to be tastily dressed with the box’s container of pesto in this dish.
56. Agnolotti Pasta
This square-shaped pasta comes from the Piedmont area of Italy, and it usually measures one inch on each side. It’s often packed with meat or veggies, just as other varieties of spaghetti with filling.
57. Filini Pasta
Filini gets its name from an Italian term that means “tiny cat whiskers,” and it has a incredibly little and thin form, just like its namesake. It is most often linked with the Puglia area of Italy, and is commonly used to thicken soups.
58. Anelli Pasta
Anelli is a tiny, thin ring of pasta that has been immortalised in meals like Spaghetti-O’s, although it has a long history that predates Chef Boyardee. Anelli is a Sicilian vegetable that is commonly used in soups and pasta salads.
59. Jumbo Shells Pasta
Shells with a ridged surface and a large, open interior are common.
60. Bigoli Pasta
Venetian in origin, this long, thick, tubular extruded pasta is typically prepared with buckwheat or whole wheat flour. Bigoli is generally served with a variety of thick or meat sauces, with duck ragu being one of the most popular.
61. Strozzapreti Pasta
Strozzapreti is a hand-rolled pasta found in the Italian regions of Emilia-Romagna, Umbria, Marche, and Tuscany. Its hot dog-bun form makes it comparable to cavatelli, although it is somewhat longer and has a gentle twist. It’s usually served with cream or meat sauces, but especially along the beaches, you’ll find it with a seafood sauce like this Strozzapreti Pasta Recipe with Squid and Tomato Sauce.
62. Bavette Pasta
Bavette originated from Genoa and is similar to spaghetti but has a flatter, slightly convex cross-section. It is often served with classic pesto sauces or vegetables.
63. Pizzoccheri Pasta
Pizzoccheri, a flat, short, ribbon-like pasta typically prepared from a mix of buckwheat and whole wheat flour, is said to have originated in the Lombardy area of northern Italy. It’s one of the most unusual forms of pasta, and it’s most commonly used in dishes with greens, potatoes, and cheese – a hugely popular recipe that Nonna Carla featured in the Lombardy Nonna Box (and that included the box’s batch of pizzocheri!) ” Here’s how to make pizzoccheri alla Valtellinese the traditional way.
64. Spaghetti Alla Chitarra Pasta
This specific pasta is from Abruzzo, Italy, and has a form similar to spaghetti but with a flatter cross-section. What makes it unique ” and lends it its name ” is that it’s created with a chitarra (Spanish for “guitar”), a musical-like instrument that must be strummed to release the freshly cut strands. Spaghetti Alla chitarra comes in the Abruzzo Nonna Box and can be served with a choice of meat and cream sauces.
65. Taglierini Pasta
Tagliolini is also known as taglierini (described above). Taglierini is frequently served with butter and truffles (a dish known as tajarin) or with a roasted beef sauce.
66. Trenette Pasta
Trenette is a type of dried, narrow, flat pasta popular in the Italian regions of Liguria and Genoa. In a classic dish known as trenette al pesto, it is frequently served with a pesto sauce.
67. Spaccatelle Pasta
Spaccatelle is a Sicilian dish that isn’t frequently used in the rest of Italy. It’s a small pasta split in the middle often served with vegetable sauces like alla Norma or seafood.
68. Garganelli Pasta
Garganelli is an Italian pasta tube made from a flat, square pasta noodle that has been rolled into a tubular shape. It is noted for its unique grooves, which are produced by rolling the pasta tubes over a wooden comb. Garganelli is commonly served al prosciutto e Piselli, which means with onions, peas, and salt-cured ham.
69. Cavatelli Pasta
Cavatelli gets its name from the Italian word cavare, which means “to hollow out or cut,” and that’s precisely how this southern Italian pasta looks”a tiny, hollowed-out shell that looks like a hot dog bun. Cavatelli, one of the most delicious varieties of pasta, is most frequently served with ricotta cheese and tomato sauce, or with the renowned cavatelli and broccoli dish.
70. Lasagne Verdi Pasta
Here’s another take on the traditional lasagna. Lasagne Verdi are typically cooked with spinach and served with ragu alla Bolognese, but they are now now available in vegetable-based lasagnas. They are most often seen in Emilia-Romagna.
71. Foglie D’ulivo Pasta
Foglie d’ulivo is a handmade pasta that is shaped like olive leaves and comes from the Puglia area of Italy. It’s usually accompanied by a creamy olive sauce or a tomato-basil sauce.
72. Lumache Pasta
Lumache are tiny, snail-shaped pasta shells with one crimped end to help contain the sauce, similar to other varieties of pasta such as chiocciole. They have Sicilian origins and are generally served with significantly thicker, chunkier sauces.
73. Pipe Pasta
The curving shape of this hollow pasta from north-central Italy is similar to that of a snail shell, but with a flattened aperture at one end. Pipe goes great with a variety of sauces, including chunky meat, vegetables, and cream.
74. Profile Pasta
Trofie is a thin, short, twisted pasta that is generally formed by hand into fascinating squiggly forms and hails from Liguria in northern Italy. Trofie is traditionally served with a basil pesto sauce in Ligurian cuisine, however it is also popularly served with a light tomato sauce.
75. Fregola Pasta
This Sardinian-born pasta is comparable in size and form to Israeli couscous, and it’s made from semolina dough folded into tiny balls around 2-3mm in diameter. Fregola is often served with clams and tomato sauce, according to Nonna Antonia’s recipe, which was included in the Sardinia Nonna Box, along with, of course, fregola!
76. Quadrettini Pasta
This tiny, flat pasta, which is said to have originated in the Emilia-Romagna area of Italy, comes in a square or triangular shape and is most often used in thin broth soups.
77. Cappelletti Pasta
Cappelletti is an Italian term that means “small hat,” and its shape resembles one. It comes from the old town of Modena in Italy. Cappelletti is a dumpling-style pasta that is filled with meat and served in a rich chicken or capon broth.
78. Fagottini Pasta
Fagottini is an Italian word that means “small bundles,” which is an accurate description of this haphazardly formed pasta. Green beans, carrots, and onions, as well as olive oil, are commonly used to fill fagottini.
80. Spätzle Pasta
Spatzle is a form of pasta that originated with the Swabians of southern Germany, unlike other pastas. It’s an egg-based pasta that’s usually spherical but can be oddly shaped when cooked by hand. Spatzle is a simple egg, flour, and salt meal that is frequently eaten with butter as a side dish or topped with gravy or a creamy sauce.
81. Sedan Pasta
You may make sedani by cutting off the angled sides of penne pasta. Despite its origins being unknown, it is plausible to infer that it is a descendant of the Sicilian penne. Sedani is typically eaten with tomato sauce, but it’s also delicious simple with cheese or butter.
82. Troccoli Pasta
Troccoli is a sort of string pasta similar to spaghetti that is popular in Apulia and Basilicata. However, like spaghetti alla chitarra, its cross-section is formed like an oval or square. It’s been likened to pasta alla chitarra on several occasions. This is due not just to its shape, but also to the instrument that was used to create it.
Troccoli is prepared with a troccolo or troccolaturo, a striated rolling pin. Spaghetti Alla chitarra, on the other hand, is cooked with a chitarra, which is an unique wooden board with strings. However, because square Troccoli pasta looks similar to spaghetti alla chitarra, you can definitely create both noodles with the same equipment. Just remember that spaghetti alla chitarra is served in Abruzzo, whereas troccoli is served in Apulia and Basilicata.
83. Busia Pasta
It’s a sort of pasta that’s generally exclusively available in Trapani, Sicily’s westernmost region. Like other fresh pasta in southern Italy, it’s made of durum wheat flour and water. The name of the pasta derives from the word “busa,” which refers to a slender stalk of grass that grows in arid sandy soil. Traditionally, busiate makers used the “busa” stick to mould the dough into corkscrew forms. Many people nowadays manufacture them using a specific metal wire or a knitting needle.
Dried busiate is also available on the market, although most Sicilian families prefer to use fresh busiate, typically produced at home. Busiate pairs nicely with the famed pesto alla Trapanese sauce as well as fish-based sauces, which are popular on Sicily’s seafood-rich island.
84. Calamarata Pasta
Because of its resemblance to calamari rings, this thick, ring-shaped pasta comes from Naples. Camarata is a tubular pasta that belongs to the Paccheri family and goes well with rich cream sauces or seafood pasta dishes.
85. Tonnarelli Pasta
Tonnarelli is also called as square spaghetti by others. For many, though, it is better recognised as the Roman version of the Abruzzo region’s spaghetti alla chitarra. After all, tonnarelli can be prepared in a similar manner to spaghetti alla chitarra. That is, you use the same fresh pasta dough recipe, spread out the dough sheet to the same thickness, and cut the pasta dough using a chitarra (a tool with strings). Interestingly, you can cut the dough with a striated rolling pin and get nearly the same results. So, technically, tonnarelli and spaghetti alla chitarra are the same pasta, but they are known by various names depending on where you are. In Abruzzo, it’s known as spaghetti alla chitarra, whereas in Roma, it’s known as tonnarelli.
86. Acini Di Pepe Pasta
Acini di pepe, which literally means “peppercorns” in English, resembles couscous but is actually a form of pasta that looks like small grains. Pastina, which means “little dough,” is how some people refer to them. It’s generally cooked like grains, however it only takes 4 to 9 minutes to cook. It’s frequently used in soups and salads, and it’s a popular element in Italian Wedding soup.
87. Pastina Pasta
Pastina is a pasta variation made up of tiny pieces that resemble grains but can be any form. Pastina is an Italian term that literally means “little dough” or “little pasta.” Pastina is a term used by some to describe acini di pepe. Pastina is prepared with wheat flour and, on occasion, eggs. Each piece is typically a quarter of an inch or less in size. Pastina comes in a variety of forms, including small stars, shells, tubes, and macaroni. Pastina, like orzo, is most commonly used in soups and salads.