Top Ten types of pasta -and many more A-Z

 

 

* Spaghetti

there are many different types of spaghettis and pastas throughout the world. The most common varieties are generally regular spaghetti and thin spaghetti, both of which can be used to make a number of different dishes. These types of different preparations include carbonara and classic spaghetti and meatballs. Usually beef.

One of the oldest known pasta shapes is spaghetti. It refers to long, thin, round strand of pasta. Larger versions are called

spaghettoni, and smaller ones spaghettini Interestingly, and unlike most long pastas

(which are often used with seafood), spaghetti is often served with meat and tomato sauces

 

 

 

*Penne(MALTAGLIATI)

One of the most popular pasta types around, penne (below) means ‘quills’ and refers to straight tubes of pasta cut diagonally at the ends (to resemble the end of a quill, like a quill pen). Penne 'zita' is a wider penne version.

*Fettuccine(FETTUCCINI)

Derived from the old Italian word ‘fettucce’ (string), fettuccine refers to flat pasta sheets cut into ribbon-like strands. Fettuccine is wider than linguine, and therefore better for catching tomato, cream and meat sauces.

*Linguine

Means‘little tongues’ . Another pasta originating from Liguria, linguine refers to long flat strips of pasta (thinner than fettuccine). Sometimes called flat spaghetti, linguine (also referred to as linguini). In Liguria, linguine are also called ‘trenette’ (trenette alpesto being a staple meal of this region).

 

*Rotini                                                               

Rotini are twisted pasta like fusilli, only shorter.

*Manicotti

A stuffed baked pasta, manicotti translates as ‘sleeves’ in Italian and refers to large, tube-shaped noodles. 

 

* Lasagna (LASAGNE)

 

Lasagna is one sheet of flat pasta, whereas lasagne refers to several such sheets.

Originating from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef (the most popular version), vegetables, and many more ingredients.

 

 

 

 

*Orzo

Orzo means barley This small pasta is thought to look like grain, so it is often used instead of to rice.

Orzo is similar to punte d’argo.

 

 

 

 

*Ravioli

Arguably the best well-known kind of stuffed pasta.

They are usually square with slightly ruffled edges. 

 

 

*Tortellini

A small stuffed pasta that looks like little hats. Effectively a larger version of cappelletti.

*Farfalle (BOW TIES)

Actually Italian for ‘butterflies’ (not bow ties!), farfalle are small rectangle-shaped pasta pieces that have been pinched together in the middle.

 

*VERMICELLI

It's a pasta with a round shape which means‘little worms’ (nice!), which is thinner than spaghetti yet thicker than the super-fine angel hair.

 

                     

 

 

There are actually 150 kinds of pasta. We briefly describe  most of them below.

Materials such as traditional semolina flour,wheat flour, and flavored flours that utilize different types of peppers and other vegetables.

 

Spaghetti is typically made in  Italy and many regions of the world using semolina flour. Other types of flours can be used; white flour is most common, while wheat flour can be used to make a somewhat healthier version. Spaghettis can also be made with flavored ingredients, such as peppers and other vegetables to create healthier noodles that also imbue the dishes they are used in with more flavor. The pasta is typically made into long, rounded pasta. For dishes made for children, long strands of pasta are often cut up to be easier to eat and reduce the risk of choking.

Standard spaghetti is typically of moderate thickness, thicker than angel hair pasta, but not quite as heavy as the flat pastas such as fettuccini.

a Spaghetti Sauce

A simple tomato sauce and can often include ground meat or meatballs, as well as grated cheese such as parmesan as a topping. Another popular recipe includes a simple preparation made with ham and egg known as carbonara. It is typically prepared with thicker pasta such as fettuccini or standard spaghetti and is made with cured fatty pork, traditionally guanciale or pancetta. A raw egg and milk mixture is then added to the cooked pasta, and the heat from the pasta cooks the egg. A carbonara dish is then typically topped with grated or shaved Pecorino Romano.

 

                                                                                                      

Different types of pasta: an A-Z guide

 

There are so many different types of pasta available  that it can get confusing.  It starts to be tricky to try remember and fully understand which and what Italian pasta shapes from one another. We supply you with this amazing A-Z  list of pasta to give you an understanding.

Simply click a letter from the A-Z list below, or browse by scrolling through the many different types of pasta.

 

A-Z OF PASTA TYPES

A/B/C/D/E/F/G/H/IJ/K/L/M/N/O/P/Q/R/S/T/U/\V/W/X/Y/Z

       

 

 

AMORI (also, SPIRALI/ CAVATAPPI)

A tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of pasta sauce.

ANELLINI

Translates as ‘small rings’ in Italian (the ‘ini’ word ending refers to smaller pasta shapes,  Anellini are often used in soups.

 

BARBINA

A long type of strand pasta almost identical to capellini, usually sold in a coiled shape - to look like a nest. 

 

BAVETTE

Effectively flattened spaghetti, and virtually identical to linguine.

 

BIGOLI

Bigoli is the Venetian name for a long pasta shape slightly thicker than spaghetti. Bigoli were traditionally made with buckwheat flour but these days makers often use wholewheat flour instead, giving bigoli a slightly darker finish than standard durum wheat spaghetti. (In Tuscany you will hear a pasta similar to this referred to as 'Pici' (pronounced pee-chee) or 'pinci'.)

 

 

BOW TIE PASTA

Called farfalle in Italian. A great small pasta for pasta salads like this scrummy vegetable dish . 

 

BUCATINI

This pasta name comes from ‘buco’, which means hole in Italian, because bucatini is like a hollow version of spaghetti (almost like a thin drinking straw). Perciatelli is a wider version of bucatini.

 

CACCAVELLE (singular is CACCAVELLA)

This big boy pasta is currently the world's largest pasta shape. One 'caccavella' measures approximately 11cm across at its widest point.

From Naples in the South of Italy, caccavelle are delicious when stuffed (i.e. with bolognese sauce or fried chopped eggplant), covered in a simple tomato or bechamel sauce, and cooked in a hot oven for 20 minutes. Buono!

 

CALAMARI (also, CALAMARETTI, CALAMARATA)

Originating from the city of Naples (‘Napoli’) in the South of Italy, calamari – also called calamaretti - are thick rings of pasta dyed with black squid ink so that they resemble sliced calamari (a squid dish). Note: if you like seafood,

CAMPANELLE

Campanelle means‘bellblowers’. A great pasta for catching dribbly pasta sauces It resembles a church bell.

Campanelle's fluted edges also resemble the petals of a foxglove flower.

 

CANDELE

This word means candles in English. Candele are long hollow pasta tubes, designed to be the same length - unsurprisingly - as your average sized candle!

 

CANNELLONI

Cannelloni (literally ‘large reeds’) are rectangle-shapes of flat pasta dough that are filled - with spinach and ricotta for example - and then rolled into large tube shapes. Cannelloni is then finished by smothering a sauce on top. Try these cannelloni recipes.

 

CANNEROZZETTI

A relatively rare type of tubed pasta with ridges down the sides.

 

CAPPELLETTI

Similar to, but smaller than tortellini.Cappelletti - or ‘little hats’ in Italian - are often served with broth.

 

CAPELLI D’ANGELO (ANGEL HAIR PASTA)

Capelli d’angelo – means ‘hairs of the angels’ - is the very thinnest type of pasta, comprising long, very fine strands (‘hairs’) of pasta. This pasta’s thinness also means it cooks really quickly, usually in just a couple of minutes. Capelli d’angelo is usually served as a ‘primo piatto’ (first course), rather than a main course.

 

CAPELLINI

Means‘fine hairs’, capellini are – like angel hair – thin, long strands of round pasta, only slightly thicker. As with angel hair, delicate pasta sauces suit capellini best.

 

CAPUNTI

An interested shaped pasta, roughly an inch and a half long, that resembles an open pea pod (or, depending on your viewpoint, a small canoe).

 

CASARECCE

Casarecce is Italian pasta maker Barillia's named for strozzapreti (or stranglolapreti),

which is a type of short pasta made from two twisted lengths.

 

CASSULI

A curved, almost tube-like, kind of pasta featuring horizontal raised ridges.

 

CAVATAPPI (SPIRALI/AMORI)

Cavatappi are tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of sauce. 

 

CAVATELLI

Described by some as miniature ‘hot dog buns’, cavatelli are small folded pasta shapes that come originally from the Puglia region.

 

CAVATURI

A small, rolled type of pasta that, like cavatelli, comes from the Puglia region. Great for pasta salads.  

 

CELLENTANI

Meaning ‘whirls’, cellentani are small tube shapedpasta shapes with a ridged surface. Often used in pasta salads.

 

CENCIONI

These ‘little rags’ are oval shapes with a slight curve like the hull (bottom) of a boat. Great for holding heavier pasta sauces.

 

CHOCOLATE PASTA

There are different types of pasta, and different types of pasta, but this one wins the freakiest award! It's a traditional Tuscan pasta made with a small percentage of cocoa (for the choccy taste) and then served either with game (wild birds), cream sauce and walnuts, or as a dessert with ice cream.

CONCHIGLIE

A popular shell-shaped small pasta, which means‘conch shells’ (and pronounced ‘con-kee-lee-ay’). The shell is good for catching drippy sauces- so conchiglie are often served with delicious cream or sumptuoustomato saucesLarge shells of this type are called conchiglioni.

 

CORALLINI

A very small tubed  shaped pasta type. It  is often used in soups. As with other miniature pasta types, can be classified as a 'pastina'.

 

CORZETTI

Originating from Liguria, the much overlooked and beautiful coastal region of North West Italy, corzetti are a flat circular pasta ‘stamped’ to resemble ancient coins. (I have a soft spot for corzetti as they were served at my wedding in Rapallo, Liguria, when they were smothered in pesto - also from Liguria.

The word ditali comes from 'dita', which means fingers in Italian. So ditali are things that can fit around a finger. Pasta-wise this makes for small, ring-like tubes. Ditali work really well in hearty soups such as lentil pasta.

 

DITALIN

the word Ditalini comes from the word 'dita' in Itlaian...meaning 'fingers"  These rings can fit around a finger.

(Ditalini are very small versions of such tubes - Ditalini a very small versions of such tubes )

 

ELBOW MACARONI

A short, curved type of macaroni (spelt ‘maccheroni’ in Italian), often served with cheese in America.

 

ELICHE

Pasta spirals, similar to fusilli.

 

FAZZOLETTI

Quite simply fazzoletti refers to 'little hankerchief' shapes of pasta.

 

FILINI (FILI D'ORO)

Means ‘small threads’ in Italian. Filini are very thin, round pasta sticks an inch or less in length, and a type of 'pastina' (tiny pasta).

 

FIORENTINE

A pasta shape from Tuscany that looks rather like a curvy, open-ended rigatoni.

 

FIORIETTINI

A flower shaped pasta that looks like it’s been made from joined (and ridged) pasta circles.

 

FOGLIE D'ULIVO

Olive leaf shaped pasta, originally from Basilicata in Southern Italy.

 

FUSILLI

Fusilli means  ‘little spindles’. Fusilli are sometimes referred to as 'corkscrew pasta' and are more tightly curled than spirali/cavatappi.

Great for catching cream and vegetable sauces, and in pasta salads

A longer version of fusilli also exists called ‘fusilli napoletani’ (from the Southern Italian city of Naples).

 

FUSILLI BUCATI

One of my very favorite little pasta shapes (they're so bouncy on the fork!), these are effectively fusilli that have been hollowed out, drinking straw style. 

 

GALLETTI (CRESTO DI GALLO)

Literally, 'cocks’ combs', galletti (pronounced 'gah-LAY-tee')

they are semi-circular tubular pasta with ruffled edges.

 

GARGANELLI

 

Last updated: 2012-01-30 19:23:59