How Many Different Types Of Pasta Are There

A visual guide to every type of pasta

Updated2021-10-17T11:02:06ZMacaroni. Photograph courtesy of Marie C Fields/Shutterstock

The 17th of October is National Pasta Day, a day dedicated to honoring one of the world’s most cherished dishes. There are over 50 different varieties of pasta, and the number grows much larger when you include in all the different sizes. The 54 primary varieties of pasta, as well as some recommendations for what to serve them with, have been compiled in one place. More articles may be found on the Insider homepage.

Spaghetti translates to “little strings” in Italian. It’s perhaps the most famous and beloved pasta worldwide.

Spaghetti. MaraZe/Shutterstock Spaghetti is available in a variety of forms, including spaghetti alla chitarra, spaghettini, and spaghettoni, among others. Spaghetti is most commonly served with tomato sauce or meatballs, but there are a variety of other dishes that can be made with it.

Linguine means “little tongues.” It’s wider and flatter than spaghetti.

Linguine. SherSor/Shutterstock Bavettine, bavette fini, radichini, trenette, and linguettine are some of the other names and variants for this dish. In most cases, linguine is served with pesto.

Fettuccine translates to “little ribbons.” It’s flatter than linguine.

Fettuccine. Images courtesy of Romulo Yanes/Condé Nast/Getty Images Fettuccine comes in a variety of shapes and sizes, and is also known by other names such as lasagnette, fettucce, ramicce, and sagne. It is fettuccine Alfredo that is the most well-known fettuccine dish, and it is made with a thick cream sauce.

Tagliatelle’s name originates from the Italian verb “tagliare,” which means to cut. It’s similar to fettuccine but is generally a bit narrower.

Tagliatelle. Image courtesy of Natasha Breen /REDA CO /Universal Images Group / Getty Images As stated by Barilla, tagliatelle is “great for soaking up every last drop of sauce,” and it may be served with “meat or Bolognese sauces,” as well as topped with “options like as nuts, cheese, tomato, and basil,” among other things.

Scialatielli is essentially tagliatelle that’s cut into shorter pieces.

Scialatelli.Pixel-Shot/Shutterstock A chef named Enrico Cosentino came up with the idea for scialatielli, which was first conceived in the 1960s, making it one of the most recent forms of pasta to be developed.

Pappardelle’s fun name comes from the verb “pappare,” which means to “eat with childish joy and pleasure.”

Pappardelle. Corina Photograph courtesy of Daniela Obertas/Shutterstock Pappardelle is the largest of the ribbon-shaped pastas, and according to Barilla, it is best served with a “thick rabbit ragu,” but it is also good with “slow-cooked meat of any type.”

Mafaldine is another flat pasta, with wavy edges. It was named after Princess Mafalda of Savoy.

Mafaldine. Aleksandra Duda courtesy of Shutterstock Because of its link to Princess Mafalda, it is often referred to as reginette, which literally translates as “little queens.” Toss mafaldine with “game sauces, ragu Napoletano, seafood or shellfish sauces, and white sauces created from soft cheeses with the addition of ginger, horseradish, or saffron,” according to Taste Atlas. The pasta tripoline, which is similar to ravioli in appearance but only has ridges on one side, is also available.

Capellini, aka angel hair pasta, translates to “thin hair.” It’s a thin form of spaghetti.

Pasta aglio olio (angel hair). Photograph courtesy of Brian Yarvin/Shutterstock According to Barilla’s website, capellini goes well with “simple light tomato sauces, broths, consommés, and soups, or in light dairy sauces like parsley crème,” among other things.

Bucatini is another spaghetti-like pasta, though it has a hole in the middle. The word translates to “hollow straws.”

Bucatini. Photograph courtesy of Liudmyla Chuhunova/Shutterstock Because bucatini is hollow, it varies from spaghetti in that it is thinner and longer in length, similar to penne-style noodle. The bucatini dish known as Bucatini all’amatriciana is named after the Italian town of Amatrice, and it is the most popular in the world. The most important component is guanciale, which is cured pig cheek. There is another form of pasta known as perciatelli that is essentially identical to bucatini in flavor and appearance.

Bigoli gets its name from how it’s made: with a pasta press called a bigolaro.

Bigoli.

ChiccoDodiFC/Shutterstock Bigoli is a type of pasta that is thicker and softer than spaghetti. There are occasions when it is prepared with duck eggs.

The word pici derives from “appiciare,” which means “to stick.” It’s basically fat, hand-rolled spaghetti.

Pici.gowithstock/Shutterstock What distinguishes pici from other crafts is that each piece is unique — no two pieces of pici are the same length or thickness owing to the fact that they are all handcrafted. It goes well with a variety of different foods.

Maccheroni alla molinara translates to “the miller’s wife’s pasta.”

Maccheroni al molinara (mozzarella pasta). Photograph courtesy of Mark Gail/The Washington Post/Getty Images Similarly to macaroni alla molinara, maccheroni alla molinara is another very long, hand-rolled, thick type of noodle that is formed into loops. Even more impressively, according to The Washington Post, the components are initially 5 feet long before they are assembled.

Vermicelli means “little worms” and is longer and thinner than spaghetti.

Vermicelli. Kritchai7752/Shutterstock Many other nations’ cuisines, like as Vietnamese cuisine, have included vermicelli into their recipes. Pasta Fits, on the other hand, suggests topping it with “any sauce,” or incorporating it into a salad or stir-fry.

Ravioli is the most famous of the “stuffed pastas.” It can be filled with meat or cheese.

Ravioli.janosmarton/Shutterstock The two pieces of pasta are frequently glued together with a fork, resulting in ridges on the pieces.

Tortellini is small and ring-shaped, and it is stuffed with meat or cheese.

Tortellini. Photograph courtesy of Ivano de Santis/Shutterstock Tortellini also have a shape that resembles navels, earning them the moniker “belly buttons.” These tortelli (bigger in size) and tortelloni (smaller in size) are interchangeable (only filled with cheese or vegetables). Another variation with a similar form is cappelletti, which literally translates as “little hats.” In addition, they are frequently stuffed with cheese.

Caramelle is stuffed and shaped to look like a piece of candy.

Caramelle.ajborges/Shutterstock That’s also where the name originates from: those caramel candy that everyone’s grandmothers seem to have in their possession. It is also available in a variety of vibrant hues.

Creste di galli gets its name from its shape — it looks like the crest on a rooster.

Via Virtu Studio/Shutterstock, the Galli crest is depicted. Creste di galli also has a mohawk-like appearance and, according to Pastosa, “possesses maximum sauce-retention due to its tubular form and ruffled edge.” Creste di galli is available in a variety of colors. Quadrefiore is a four-sided variation that is comparable to quadrefiore.

Busiate is a type of long macaroni. Its name comes from the Sicilian word “busa,” which means reed.

Busiate. Photograph courtesy of Natalia Aggiato/Shutterstock It is possible to prepare busiate by spinning the pasta around a long pin, such as a knitting needle, or by winding the spaghetti around a branch. The most typical food produced with busiante ispesto alla trapanese, an antipasto made with red tomato pesto, which is the most popular dish created with it.

Trofie is the best pasta for pesto.

Trofie courtesy of Marina Bakush/Shutterstock. The fact that it comes from the same region of Italy as basil pesto Genovese, the most well-known of all pesto sauces, or the fact that the pesto gets stuck in the spirals, are also possible explanations.

Fusilli is a corkscrew-shaped pasta, but it has a much tighter spiral.

Fusilli. Cristina Ionescu/File:/www.stockphoto.com/ Fusilli noodles have a similar appearance to springs.

The term “fuso,” which means “spindle,” is derived from the Italian word for “fuso.” Fusilli is a great choice for cold pasta salads because of its firm texture. One of the other variations is the radiatori, which has the appearance of a squashed fusilli with a ridge along one of its long sides.

Rotini is frequently mislabeled as fusilli in the US, but the two are different. Rotini has external-facing grooves. It means “twists.”

Rotini. Photograph courtesy of Narin Eungsuwat/Shutterstock According to Barilla, rotini is ideal for “light tomato sauces (with or without finely chopped vegetables), dairy-based sauces, or oil-based sauces,” as well as “light tomato sauces.” It’s also a good addition to spaghetti salad.

Gemelli, or “twins,” is a single S-shaped piece of pasta twisted into a spiral.

Gemelli. Photograph by Deb Lindsey for The Washington Post/Getty Images Contrary to rotini and fusilli, this pasta has the appearance of a double helix or double corkscrew, albeit it is still made of a single piece. Gemelli pasta is also recommended by Barilla for use in pasta salad.

Farfalle, or bow tie pasta as it’s known in the US, means “butterfly.” Do you see the resemblance?

Farfalle. Photograph courtesy of Ildi Papp/Shutterstock Farfalle should be used in “light sauces with vegetables or fish, dairy-based sauces, simple oil-based sauces, or in pasta salads,” according to Barillare. It’s also known by the names fiochetti, fiocconi, farfalloni, galla genovese, strichetti, and nocchette, among other variations on the theme.

Tripolini are similar to farfalle, but they have deeper “baskets” at the ends.

Tripolini. Photo credit: AN NGUYEN/Shutterstock Tripolini is a kind of canestrini, which literally translates as “small baskets.” When it comes to sauces, its baskets are “great scoops for sauces, especially types of fish and meat ragù in bigger sizes, and when it comes to soups and broths, the texture is delicious in smaller ones.”

Conchiglie means shells, which is the name used by Americans.

Conchiglie. Photograph courtesy of Daila Jansone/Shutterstock Shells are an excellent choice for any heavy sauce since the pocket-like form keeps the sauce inside the shell. Conchiglie are also available in a variety of hues, including black squid ink and green spinach. There is a smaller variation known as cicioneddos that is also available.

Cavatelli, or “little hollows,” look similar to hot dog buns.

Cavatelli. Renee Comet is a photographer for The Washington Post and Getty Images. Cavatelli is typically served with broccoli rabe, or just with garlic and broccoli—or you can make it even creamier by mixing in ricotta into the dough.

Campanelle, which loosely means “bell flowers” or “little bells,” is a cone-shaped pasta with a ruffled edge.

Campanelle. Photograph courtesy of Valerie Nik/Shutterstock The hollow core is ideal for catching sauce and other liquids.

Ditalini, which translates to “thimbles,” has many names, like tubettini or magghietti.

Ditalini. GolubSergei/Shutterstock Ditalini are often twice as tall as they are wide, and they are widely used across Sicily as a type of bread. Ditalini is frequently used in the preparation of pasta e fagioli, a sort of soup consisting of pasta and beans.

Gnocchi are dumpling-shaped, and they are made with potatoes.

Gnocchi. stockcreations/Shutterstock On the top, there are ridges that distinguish gnocchi from other pasta dishes. These may be created using either fork or gnocchi board.

Penne is a hollow type of pasta, named for its pen-like shape.

Penne. Photograph courtesy of Natalia Pshenichnaya/Shutterstock Penne may be distinguished by the diagonal holds that it has at either end. It is particularly ideal for thicker sauces and meals such as penne alla vodka, which is well-known around the world. Trenne is identical to penne, with the exception that it is more triangular in shape.

Rigatoni’s name comes from the Italian word “rigato” which means ridged, or lined. Rigatoni is typically larger than ziti or penne.

Rigatoni. Eddy Buttarelli/REDA CO/Universal Images Group/Getty Images; courtesy of the photographer.

In addition, rigatoni is sliced straight, as opposed to the diagonal cut of penne. When opposed to smoother pastas, such as ziti, the ridges on rigatoni make it easier for sauces and cheese to adhere to the pasta. Rigatoni cooked in the oven is a traditional rigatoni dish.

Tortiglioni is similar to rigatoni, but the grooves spiral around the pasta instead of straight down.

Tortiglioni. Photograph courtesy of Evgenii Emelianov/Shutterstock The word “torque” derives from the Latin verb “to torquere,” which literally translates as “to twist.”

Pastina, which literally means “little pasta,” is the smallest type of pasta available. It comes in different shapes like stelline, pictured below.

Pastina. Toasted Pictures courtesy of Shutterstock Others include corallini, grattini, tempestine, and a number of additional types. Pastina is typically used as a component in Italian soups and stews.

Acini di pepe, which translates to “grains of pepper,” is a small bead-like type of pasta.

Acini di pepe is a kind of pepperoni. Images courtesy of Romulo Yanes/Condé Nast/Getty Images Because of its tiny size, acini di pepe is commonly used in soups. It has a texture similar to couscous.

Orzo, also known as risoni, is Italian for “barley,” though the pieces are rice-shaped and sized.

Pappardelle al pomodoro (pappardelle with cheese). Getty Images courtesy of Romulo Yanes/Condé Nast Because of its tiny size, acini di pepe is commonly seen in soups. A couscous-like texture is achieved.

Orecchiette gets its name from its shape — orecchiette means “little ears.”

Orecchiette. Mike O/Shutterstock Orecchiette are shaped like miniature ears because of a slight dip in the centre of the pasta. Among the dishes made with orecchiette is orecchiette alla cime di rapa, which is just pasta with broccoli rabe as the vegetable (aka rapini). According to some recipes, orecchiete is best served with vegetable sauces, while others recommend serving them with meat or capers. Cencioni is a similar-looking pasta that is a bit larger and flatter in shape – it has the appearance of a flower.

Lasagne is, of course, used in lasagna. It’s just flat sheets of pasta.

Lasagne.stockcreations/Shutterstock Lasagna is produced by layering lasagna noodles with a variety of ingredients such as spinach, meat, tomato sauce, onions, cheese, and just about anything else you can imagine. Furthermore, lasagna is one of the world’s oldest pasta dishes, with roots that may be traced back to the ancient Greeks.

Fazzoletti, which means “handkerchief,” is thinner than lasagne.

Fazzoletti. Photograph courtesy of Alvaro German Vilela/Shutterstock In addition, unlike lasagne, it usually features wavy ridges at the extremities of the dish. It is recommended that fazzoletti be served “with little more than butter and Parmesan, or a sprinkle of garlic-infused olive oil,” according to the New York Times.

Malloreddus means “fat little calves.” It contains saffron and looks similar to casarecce, except with ridges.

Malloreddus. Photograph by Paolo Certo/Shutterstock ‘Made from a semolina dough that is generally dyed with a little saffron,’ these little dumplings have an elongated, graceful conch form that is ridged on the exterior to capture sauce,’ states the Geometry of Pasta. “They are served with sauce on the side.”

Garganelli is also called maccheroni al pettine. It’s a ridged form of pasta that looks like a wrap.

Garganelli. Euripides/Shutterstock “Typical garganelli pasta recipes include serving it with a meat ragu, which is typically Bolognese or alla salsiccia (with sausage),” according to the Pasta Project website. Garganelli derive their name from the Italian word for esophagus, “garganel,” which refers to a tube-like structure similar to a stoma.

Fileja is a Calabrese pasta that looks similar to casarecce, but it’s hard to find outside of Calabria.

Fileja. Ghischeforever/Shutterstock According to the Pasta Project, fileja is shaped like an extended screw and is “the ideal Southern Italian pasta for rich or spicy sauces.” One of the few forms of pasta that is traditionally manufactured without the use of eggs is rigatoni.

Cannelloni, or manicotti, is a large and hollow shell typically stuffed with meat or cheese.

Cannelloni.

Classic Stock/Getty Images courtesy of J. Graham Cannelloni and manicotti are similar in appearance, with the exception that cannelloni is smooth while manicotti has ridges.

Pipe rigate looks like a snail shell. It’s characterized by its two separate ends: one is open wide, the other is almost fully closed.

Pipe rigate is a kind of rigate. SunTime/Shutterstock According to Pasta Fits, it “pairs beautifully with chunky, cream- or oil-based sauces,” and “pairs favorably with meat sauces.”

Rotelle is known to Americans by another name: wagon wheels. Rotelle means “little wheels.”

Rotelle. UNYKA/Shutterstock Barilla describes rotelle as the “ideal choice for pasta salad,” and proposes that it be served with “light tomato sauces (with or without finely chopped vegetables), dairy-based sauces, or oil-based sauces.” Rotelle is also available in a variety of sizes. There is also a flower-shaped version known as fiori, which, of course, means flower in Italian.

Anelli, which means “little rings,” is frequently found in canned soups.

Anelli. Furiarossa/Shutterstock It’s National Noodle Ring Day on December 11, and according to Pasta Fits, “anelli aficionados may celebrate by eating annelli.” According to Pasta Fits, anelli is commonly found in canned soups in the United States, but it may also be found in an Italian meal called timballo, which also contains meat and cheese.

Calamarata is another ring-shaped pasta that’s named for its resemblance to squid, or calamari.

Calamarata. Photograph courtesy of Jiri Hera/Shutterstock Because of its etymological origins, it is occasionally colored black with squid ink and is usually served with fish dishes.

Foglie d’ulivo means “olive leaves” — see the resemblance?

Follie d’ulivo, courtesy of alpenkoch/Shutterstock According to the Agricola del Sole, it “pairs well with any sauce, both red and white in color.”

Lorighittas are known for their distinct braided shape.

Lorighittas. Photo courtesy of Rene Johnston/Toronto Star/Getty Images Food Republic states that lorighittas are “called after the Sardinian phrase for the iron rings used to hook horses,” which means “hitch horses.” Something is in the process of loading. More:FeaturesFoodPastadinner It denotes the presence of an expanding section or menu, as well as the presence of previous and next navigation choices.

So, How Many Pasta Shapes Are There?

So, how many different types of pasta are there? English Nearly 350 distinct forms of pasta are thought to exist, with approximately four times as many names as there are varieties of pasta. Due to the fact that some kinds may have distinct names in different languages, or even in the same language: in Italy, for example, names change depending on the location or area in which the type is found. Furthermore, pasta makers and cooks may come up with new forms or rename existing ones, resulting in an almost limitless number of options.

In Italian, all pasta types are referred to as by their plural names.
For example, spaghettini (the smallest), spaghetti (the usual size), and spaghettoni (the largest) (largest).
Many areas of Italy have developed their unique pasta shapes, such as bigoli (thick, noodle-like spaghetti) from Veneto; strozzapreti (literally ‘priest strangler’) from Emilia-Romagna; trofie (ideal with pesto) from Liguria; andorecchiette (or, ‘small ears’) from Puglia, to name a few.
The most straightforward method to categorize pasta is into three types: long, short, and soup.
Spaghetti and vermicelli are examples of predecessors in the first group of foods.
For example, at the end of the nineteenth century, ditalini rigatiwere also known asgaribaldinias a tribute to Garibaldi; mafalde and mafaldinewere named in honor of Princess Mafilda of Savoy (or perhaps the daughter of a pasta maker!
Pasta, regardless of its name or shape, is a simple dish that is synonymous with Italy, and it is always sure to satisfy everyone.

Please also also our Foodie Guides to Pasta and Egg Pasta, as well as our recipes.

This is due to the fact that some types might have different names in different languages, or even in the same language: for example, in Italy, the name of a type can vary depending on the location or area in which it is found.

As a result, the possibilities become limitless!

In Italian, all of the pasta varieties are referred to as by their plural names.

For example, spaghettini (the smallest of the three formats), spaghetti (the standard style), and spaghettoni (the largest of the three formats).

Several different regional pasta shapes have evolved over time: for example, I bigoli, which are similar to spaghetti, are a Venetian specialty; gli strozzapreti, which come in many varieties, are a typical Emilia-Romagna specialty; the trofie (which are delicious with pesto) are liguri; and the orecchiette (also known as “little orecchie”) are pugliesi.

The most straightforward way to categorize pasta is to divide it into three types: long shapes, short shapes, and shapes for soups.

The first group consists of such forerunners as spaghetti and vermicelli, among other things.

It is possible that the names and shapes of pasta corta have changed over time; for example, at the end of the nineteenth century, rigati ditalini were known as garibaldini in honor of Garibaldi; mafalde and mafaldine were so named in honor of the Princess Mafalda of Savoy (or perhaps in honor of the daughter of a pasta manufacturer!) Regardless of the name or the shape, pasta is a simple dish that is synonymous with Italy and that, without a doubt, will satisfy everyone at some point.

Types of pasta

There are a plethora of different sorts of pasta. The good news is that they may be divided into a few distinct categories: short pasta, long pasta, sheet pasta, filled pasta, and dumpling pasta, among others. Long pasta can be hand-rolled or created using an extruder, while many forms of short pasta (though not all) must be made with an extruder in order to get the particular shapes that distinguish them.

Long Pasta

These are the long, thin ribbons and strand pasta forms that you’re looking for. If you want to prepare them with creamy sauces, choose components that are only extremely small in size and have very few chunks, if any at all.

Angel’s hair

Angel hair pasta is a long, thin noodle that is thinner than spaghetti in consistency. It goes well with mild oil-based and cream-based sauces. Anything that is too substantial may overrun it. Pair it with a classichomemade marinara sauce for a typical Italian supper to complete the experience. Shredded chicken or shrimp scampi are also excellent sources of protein for this dish.

Bucatini

It has a similar appearance to regular spaghetti. However, it is more rounded, and there is a hole in the centre of each noodle, creating a hollow core in the middle of each noodle. As a result, it is a little thicker than regular spaghetti noodles. When used in soups, pasta dishes, and casseroles, it retains a lot of the sauce that is added. That is bucatini’s superpower, to put it mildly.

Fettuccine

Fettuccini is a flat spaghetti noodle that looks similar to a flat spaghetti noodle. It’s a noodle that’s thicker and denser in texture. In contrast to other forms of long pasta, because it is quite wide, it works well with chunky meat sauces. Without a doubt, creamy alfredo sauce combined over fettuccine is a winning combination.

Spaghetti

Who doesn’t enjoy a good spaghetti dish? It is formed like angel hair and bucatini, and it has a cylinder shape. Its thickness, on the other hand, lies midway in the center.

Even while it isn’t nearly as thin as angel’s hair, it is significantly thinner than bucatini. Combining meatballs with pasta is always a traditional pairing. Are you tired of the same old spaghetti? Make pesto shrimp spaghetti to add a unique touch to the dish.

Linguine

Linguine is similar in appearance to fettuccine, although it is not as broad. In seafood meals, it’s a typical noodle combo, especially when used with white wine sauces with clams and mussels. With linguine noodles, any cream-based or white wine-based sauce tastes like a culinary dream.

Pappardelle

If you believe that the width of long pasta can’t go any broader than fettuccine, you are mistaken. Pappardelle pasta noodles are even better at blending with rich, meat-based sauces than fettuccine pasta noodles. While it is most typically used in raguorbolognese, it is also excellent in seafood pastadishes and other meals that call for shellfish. Given its size, tenacity, and sturdiness, you can slam it with any heavy sauce.

Tagliatelle

It’s quite simple to make the mistake between tagliatelle and fettuccine. In fact, in certain regions of Italy, tagliatelle is referred to as fettucine by chefs. Both forms of pasta have the appearance of flattened spaghetti and are about the same width, although tagliatelle will have a somewhat thicker bite to it. It’s also capable of handling heavy meat sauces, but it’s also capable of handling cream or tomato sauces.

Vermicelli

Consider the term “thin.” Vermicelli noodles have a slim profile. There are two types of vermicelli: Italian and Asian. The former is produced from semolina, while the latter is a rice noodle. In a light spaghetti-like meal, mix vermicelli with olive oil and canned tomatoes, or use them in stir-fries and soups to add a little texture and flavor.

Short Pasta

Slightly shorter noodles are available in a variety of forms, each of which will catch sauces in a different way. It is particularly effective with thicker, chunkier sauces that contain meat and vegetables. Because of their distinctive designs, the majority of short varieties of pasta are produced using an extruder machine that cuts the shapes with a mold.

Campanelle

Campanelle pasta is one of the less well-known types of pasta available. This little bell-shaped flower has been rolled up in the shape of a cone with ruffled edges, resembling a small bell-shaped flower. Thicker sauces will be easily absorbed by the hollow middle, and you could even use it as a substitute for elbows in macaroni and cheese recipes.

Casarecce

Consider a tube-shaped pasta that is somewhat open at the ends and has rolled edges that are not completely attached. Casarecce is similar to a noodle that has been gently coiled and twisted. Sauces will also be caught well in the middle.

Cavatappi

It is often referred to as double elbow pasta because of its hollow, spiral-shaped form. The various twists and turns provide a large amount of surface area for the sauce to cover and adhere to, as well as additional chew due to the length of the dish. With fact, it’s fantastic in macaroni and cheese.

Fusilli

There are many grooves and fissures in this spiral-shaped noodle, which allows it to catch more sauce and dressing.

It’s strong enough to combine with a richer sauce, such as marinara or meat sauce, without falling apart. However, it is also frequently used in pasta salads.

Radiatori

Radiatori noodles may be used in soups and casseroles, among other things. It’s not as ubiquitous in grocery shops as it could be, but it’s a distinctive form. It has the appearance of a futuristic spiral. Is it fair to suggest that it resembles a little parking garage?

Rotini

Rotini is a corkscrew-shaped pasta that is widely available. It features a tighter spiral than fusilli, making it more difficult to break. However, it is similar to fusilli in that it absorbs many sorts of sauces effectively. It can handle anything from thick and beefy to oil-based to creamy in texture. It’s especially delicious in this one-pot chicken cacciatore recipe.

Elbows

You first encountered elbow macaroni noodles while participating in a kindergarten craft project. However, as an adolescent and an adult, you most certainly developed a fondness for foods coated in cheese. It’s in the shape of a little half-circle. Apart from being a fantastic noodle choice for pasta meals, it is also a good choice for casseroles.

Farfalle

Although it may sound foreign, bow tie spaghetti is a simple dish. It may be found in a variety of creamy pasta dishes as well as pasta salads (and perhaps even as an accompaniment to elbow macaroni for your children’s painting project). It seems like there isn’t much you can’t do with this style of pasta.

Gemelli

Gemelli pasta noodles have the appearance of two thin strands that have been twisted together. It is, however, deceiving you with a trick on your eyes. It’s only one noodle that has been bent to appear like that. It holds sauce well, and it’s a popular noodle choice for adding green vegetables and herbs to spaghetti and pasta salads, among other things.

Penne

It is probable that penne is already a household favorite in your home. It is a hollow cylinder-shaped noodle with slanted sides that is hollow within. It features ridges that make its texture great for capturing sauce, and it is made of plastic. It is sometimes referred to as mostaccioli in some circles. In addition to being used in a variety of pasta dishes, it is a frequent noodle seen in casseroles. In a thischicken piccata pastadish, I combined the mixture with chicken and zucchini.

Rotelli

Rotelli is a pasta dish that looks a lot like something you’d find in a kid’s soup (and frequently is!). This colorful wheel design is perfect for catching all of the different sorts of sauces and components in a soup or pasta dish. It’s a compact and manageable size.

Rigatoni

Rigatoni has the appearance of the penne’s sister noodle. It’s likewise cylinder-shaped, and its texture has ridges in it, as well. Penne is somewhat stumpier and less slender than spaghetti, and it does not have the sloping margins that are characteristic of spaghetti. As with penne, the ridges and gaping center will retain sauce, resulting in every mouthful being cheesy, creamy, and tasty in its own right. I use it in my creamy butternut squash pasta dish, which is delicious.

Orecchiette

These noodles are frequently compared to the shape of ears, and it’s not hard to understand why.

While it is a versatile type of pasta that can be used in a variety of recipes, cream sauces are particularly fond of it. The small dips in its centers may appear insignificant, but they are extremely effective at catching sauce and flavor.

Ziti

Ziti is a type of pasta that appears very similar to penne in shape and appearance. Also thin and hollow, but with straight edges and no ridges in its texture, it has a smooth appearance. Baked ziti is a popular dish on the menus of Italian restaurants, making it a good candidate for a casserole. Those who prefer it mixed with a little olive oil or tomato sauce for a quick midweek pasta meal are in luck.

Conchiglie

It is merely another name for shells, which is conchiglie. These may be found in a number of sizes, ranging from micro to small to medium to large. The fact that they make their own macaroni is undoubtedly their claim to fame, but their open cores make them ideal for enclosing any form of cream sauce or a robust meat sauce.

Orzo

Orzo is sometimes confused with grains, but it is actually a sort of pasta, and it is likely the tiniest of the little pasta types. It has a texture similar to rice, and it is frequently used in orzo pasta salads. It may also be used to lend a wonderful texture to soups.

Ditalini

When it comes to little pasta forms, Ditalini is likewise on the smaller end of the range, as is rigatoni. Ditalini is similar to ziti noodles in that it is made up of multiple smaller noodles that are sliced together. A prominent component in minestrone soup, as well as in pasta Fagioli, is fennel seed powder.

Sheet Pasta

Sheet pasta noodles are exactly what they sound like: they are thin and flat, like a sheet of paper (but small dimensions of course).

Lasagne

This is by far the most popular variety of sheet pasta available. Its form is defined by the ruffled, ornamental margins that surround it. Without a doubt, it’s utilized to produce lasagne, where it’s sandwiched between ricotta cheese and meat sauce in a classic dish (vegan versions are popping up everywhere). No-boil lasagne noodles can be purchased that have been precooked and dried. The moisture from your cheese and sauce is sufficient to rehydrate the noodles, so you won’t have to prepare them separately before baking them in the oven.

Filled Pasta

There is one thing that all of these noodles have in common. They may be stuffed with a variety of fillings, including cheesy, ooey-gooey, veggie, and protein-based options. It provides up a plethora of possibilities for incorporating flavor into your pasta meals.

Tortellini

Tortellini reminds me of miniature air tubes gliding down a river, which is how I like to imagine them. Alternatively, little donuts. It is available in a variety of flavors, including cheese and meat. Tortellini can be drenched in sauces or served in a brothy tomato soup, depending on your preference. Because it already has a lot of flavor crammed within the filling, it’s also delicious tossed in a little olive oil and parmesan cheese before serving.

Ravioli

Ravioli are square and packed with cheese. When it comes to store-bought ravioli, the smaller the better, but don’t be shocked if you’re offered huge ravioli at some Italian restaurants.

It has a ruffled appearance and the edges are squeezed tightly together. You’ll find them loaded with a variety of ingredients, including cheese, veggies, and meat.

Manicotti

Consider manicotti to be the equivalent of large penne noodles. It has the same texture and form as the original, but it is somewhat bigger. And do you have any idea what that means? More room for cheese and sauce to be stuffed within. My family like it when it is cooked in a casserole dish. It also enjoys a hearty meaty bolognese sauce smothered in the middle.

Cannelloni

Cannelloni noodles are a cross between lasagne noodles and manicotti noodles, and they’re delicious. It’s a tube-shaped pasta (similar to manicotti) with no ridges on the outside (like lasagna). It starts out as a sheet pasta that is rolled into tubes and then dipped in sauce. It’s loaded with cheese and tomato sauce, similar to how manicotti noodles are stuffed.

Jumbo shells

We touched on a few of these points above in relation to the various sizes of conchiglie pasta (shells). It’s merely another term for gigantic conchiglie, which is what it is. Typically, you’ll load it with a cheese filling (don’t be afraid to add some herbs and flavorings to make it more interesting). Then, just before baking, drizzle some sauce over top.

Mezzelune

Mezzelune pasta is similar in appearance to potstickers, however it is a tad flatter in shape. It’s a flat spaghetti that’s hand-rolled from the beginning. Firstly, it is cut into ovals that are filled with stuffing before being folded in half and sealed with pinched corners before boiling.

Dumpling Pasta

In this category, there is just one sort of pasta that you should be familiar with, and that is.

Gnocchi

Gnocchi is made in a different way than hand-rolled and extruded pasta, with the potato serving as the basic component and the addition of flour and egg. As a result, the dumplings are thick and compact in size. Both home cooks and professional chefs alike like getting creative with gnocchi, dousing it in creamy sauce, substituting butternut squash for conventional riced potato, or dressing it up for the holidays with a pumpkin sage sauce, to name a few ideas.

Specialty types of pasta

Instead of using hand-rolled or extruded pasta as a basis, gnocchi uses potatoes as the primary ingredient, with flour and egg added for texture and consistency. A thick and tiny dumpling form is produced as a result of this procedure. Both home cooks and professional chefs alike like getting creative with gnocchi, dousing it in creamy sauce, substituting butternut squash for conventional riced potato, or dressing it up for the holidays with a pumpkin sage sauce, to name a few options.

How is dried pasta made?

You’ve seen the pasta section of the grocery store, so you’re aware that you have alternatives to choose from. If you were to traverse the world, you would come across hundreds of different varieties of pasta, some of which had various names in different parts of the world. However, there are around 20 to 30 of them that are the most frequent in the United States. They are produced using one of two methods: hand-rolling or extrusion. The majority of pastas are made with only two simple ingredients: flour and eggs.

After the flour and egg (or water) are combined, the dough is kneaded until it forms a ball that is flattened out and cut into various shapes.

The second process, extrusion, is used to manufacture the vast majority of the varieties of pasta marketed commercially.

Although the recipe may vary, the egg is often substituted for water, and semolina flour is frequently used in place of all-purpose flour in most cases. Semolina is a coarse flour made from durum wheat that is a touch darker in color than ordinary flour. It is used to make pasta and bread.

Fresh pasta versus dried pasta

While fresh pasta will always be a pleasant experience, dried pasta may be a good option for heartier meals that require the noodles to hold up to robust sauces and more vigorous cooking (like in casseroles). Because it has a more sensitive feel, freshly rolled pasta will cook more quickly than dried pasta.

Selecting and storing pasta

Fresh pasta may be stored in the refrigerator for up to two or three days after it has been cut and shaped, depending on how long it will be used. Keep it in an airtight container at all times. You may even freeze it for up to two weeks if you want to save time. It is advisable to consume dried, store-bought pasta from a box within a year of purchase. When choosing a type of pasta, take the sauce into consideration. Long and thin noodles go well with lighter sauces such as those made with olive oil or cream.

27 Types of Pasta and Their Uses

That one sort of food can be transformed into so many other forms isn’t that incredible? Toss pasta in boiling water and dress it up with some sauce and protein, and you’ve got yourself one of the most flexible pantry essentials. Despite the fact that pasta is a dependable food, we have a propensity to eat the same varieties of pasta over and over again. Consider this your license to investigate the possibilities of the past. Some varieties of pasta are ideal for delivering thick and meaty sauces, but others are better suited for soups and salads, among other things.

Uncooked pasta in a variety of shapes and sizes Photograph courtesy of Anadolu Agency/Contributor/Getty Images

1. Angel Hair Pasta

Angel hair pasta (also known as capellini) is best served with light or creamy sauces to highlight its long, delicate strands. When used in thick, meaty sauces, the tiny strands might be lost. Pasta with Tomatoes and Garlic Pasta with Tomatoes and Garlic | Photo courtesy of Allrecipes Magazine

2. Bow Tie Pasta (Farfalle)

To spice up any meal that asks for little pasta shapes, such as penne or shells, bow tie pasta is a great option. Farfalle is another name for this dish. Tie-dye bow ties made from sausage tomatoes and cream Cooking with Bow Ties and Sausage Tomatoes and Cream | Photograph by Elijah

3. Bucatini Pasta

Bucatini pasta with shrimp and anchovies is a classic dish. Recipe for Bucatini Pasta with Shrimp and Anchovies | Photo courtesy of Kims Cooking Now| Image courtesy of Kims Cooking Now

4. Ditalini Pasta

tubes with smooth sides that are medium in size and relatively short in length. ditali are a short pasta type that is good in soups, pasta salads, and standing up to thick sauces, as are other short pasta shapes. With roasted tomato sauce and goat cheese, ditalini are transformed into a delicious dish. Roasted Tomato Sauce & Goat Cheese Ditalini | Photo courtesy of Baking Nana

5. Egg Noodles

Tuna Casserole that is quick and simple to prepare Tuna Casserole Made in Minutes | Photo courtesy of dustysun

6. Fettuccine Pasta

Fettuccine is a type of egg pasta that is sliced into long, thin strips. It is frequently served with cream sauces, such as in the traditional Fettuccine Alfredo, to enhance the flavor.

You may substitute fettuccine for linguine or spaghetti in any recipe that asks for either. Cooking Creamy Mushroom PastaCook John’s Creamy Mushroom Pasta | Photo courtesy of Chef John| Credit: Cook John

7. Fusilli Pasta

If you’re making a dish that calls for spaghetti, this long, thick, spiral-shaped pasta will provide an interesting twist. Its fissures are ideal for transporting rich sauces, but it’s also frequently used in pasta salads because of its flavor. Salad de Pasta Italiana à la Salami (Salami Lovers’ Italian Pasta Salad) Salami Lover’s Italian Pasta Salad | Photo courtesy of CookinBug| Source: CookinBug.

8. Gemelli Pasta

Pasta with Peas is a traditional Italian dish. Pasta with Peas | Photo courtesy of Tony

9. Gnocchi

Basil Ricotta Gnocchi from Chef John’s | Photo by FNChef| Credit: FNChefChef John’s Basil Ricotta Gnocchi | Photo by FNChef|

10. Lasagna

This long, broad noodle is also known by the name of the meal that it is served with. It is possible to have flat or curled borders on the lasagna (the noodle). Lasagna (the dish) is very delicious. The Best Lasagna in the World

11. Linguine

These long, flat noodles are a little thicker than spaghetti, but they are still rather tasty. Although clam sauce is the traditional accompaniment in Italian restaurants, you may use it in any meal that asks for spaghetti. Linguine tossed in a sweet Italian sausage ragout | Photo by bellepepper | Sweet Italian Sausage Ragout with Linguine

12. Macaroni

Known as macaroni, this little tube-shaped pasta is excellent in creamy casseroles (such as macaroni and cheese) and salads (likemacaroni salad). Why? Because the creamy sauce seeps into the cooked tubes, you’ll get taste in every bite thanks to the creamy sauce. Macaroni and cheese with ham and peas made in the Instant Pot Instant Pot Mac and Cheese with Ham and Peas | Instant Pot Mac and Cheese | Photo courtesy of lutzflcat

13. Manicotti

Mexican Manicotti prepared in the microwave Cooking in the Microwave Mexican Manicotti | Photo by bd.weld | Credit: bd.weld

14. Orecchiette Pasta

A little, bowl-shaped pasta that is frequently mixed with veggies and oil rather than substantial sauces, according to the manufacturer. Yummy morsels of meat and vegetables will be caught in the little indentations in the pasta. Orecchiette Pasta in a Single Pan Orecchiette Pasta in a Single Pan | Photo by Linda T.

15. Orzo Pasta

A little, rice-like pasta that is used to thicken soups and salads by adding substance. Orzo with Parmesan and Garlic Orzo with Parmesan and Garlic | Photo by KGora

16. Penne Pasta

A tube-shaped pasta that is sliced diagonally at both ends and measures two inches in length. It’s especially good with chunky meat or vegetable sauces since the meat or vegetables will flow right into the spaghetti tubes. Mostaccioli are a type of pasta that is also known as mostaccioli. A penne pasta dish with chicken and asparagus. CookinBug’s Penne with Chicken and Asparagus | Image courtesy of CookinBug

17. Radiatore Pasta

Ruffled, short, squat pasta that is similar to rotini in shape. They have a radiator-like appearance, which is how they got their name. Radiatore, like other robust pasta shapes, show out when served with heavy sauces or mixed with vegetables in an apasta salad. Pasta Salad with Sesame Chicken Salad de Pasta à la Sesame | Photo courtesy of GodivaGirl

18. Ravioli

These little square pillows of dough are stuffed with a variety of finely crushed or chopped ingredients ranging from cheese to meat to pureed vegetables.

Serveravioli with sauce, in soups, or just sprinkled with olive oil are all delicious options. Ravioli with Beets and Goat Cheese Ravioli with Beets and Goat Cheese | Photograph by Kim

19. Rigatoni Pasta

Riggies are short, grooved, tube-shaped ingredients that may be utilized in a variety of applications, from sauces to salads to baked casseroles. Rigatoni alla Genovese (Genovese Rigatoni) Restaurant-quality Rigatoni alla Genovese | Photo courtesy of Chef John

20. Rotelle Pasta

Children will like these little round pastas that have been shaped like wagon wheels (and which are also often known by that name). Use them to add flavor to goulash, mac & cheese, and other dishes. Pasta with Hot Wheels Pasta with Hot Wheels | Photo courtesy of Chef John

21. Rotini Pasta

These kid-friendly noodles resembled smooshed corkscrews when they were served. Because pieces of veggies will adhere to the grooves in the rotini, it is frequently used for pasta salad. Pasta Salad with Buffalo Chicken Pasta Salad with Buffalo Chicken | Photo courtesy of CookinBug

22. Shells

Shells Stuffed with Meat I

23. Spaghetti Pasta

The characteristic long, thin, cylindrical tubes that you’re familiar with and like. Served with a little dressing of olive oil and garlic, this pasta is just thick enough to not be lost in that heavy family meat sauce recipe, but thin enough to be served with a cream sauce or even just a light dressing of olive oil and garlic. Spaghetti Sauce as a Wedding Gift Spaghetti Sauce as a Wedding Gift | Photograph by Melissa Goff

24. Tagliatelle Pasta

A long, flat, thin noodle that is similar to fettuccine in appearance. The traditional pairing is with meat sauces, although it may also be used with lighter sauces. Tagliatelle with a Pesto of Coriander Tagliatelle with Coriander Pesto | Image courtesy of

25. Tortellini

Stuffed spaghetti rings that may be eaten with sauce, added to soup, or simply drizzled with olive oil are available. Beets, tomatoes, and other coloring chemicals are sometimes used to create a variety of hues, which are then sold separately. Tortellini in Sausage Soup with Tortellini in Italian Sausage Soup Photo courtesy of Allrecipes| Image courtesy of Allrecipes

26. Vermicelli Pasta

These lengthy strands of pasta are thinner than spaghetti but thicker than angel hair in texture and appearance. You may utilize it in the same way that you would either of those. Spaghettini is another name for this dish. Bowl of Vermicelli Noodles Bowl of Vermicelli Noodles | Photograph by Dave Musumeci

27. Ziti

These lengthy strands of pasta are thinner than spaghetti but thicker than angel hair in texture and thickness. You may utilize it in the same way that you would either of those options, or even better. Spaghettini is another name for this type of pasta. Noodle Bowl with Vermicelli Bowl of Vermicelli Noodles | Photograph by Dave Musumeci.

How Many Different Pasta Shapes are There?

We’re all familiar with the forms of spaghetti, penne, rigatoni, and other types of pasta, but did you realize there are over 350 distinct types of pasta? Yes, you are correct. If you’re looking for a real Italian supper, you may pick from hundreds of different varieties of pasta whether you’re cooking at home or eating out. Continue reading to learn more about the enthralling realm of pasta. Groups of Pasta Generally speaking, pasta may be divided into several categories. As an example, there are several types of pasta groups such as the long pasta, the tube pasta, and the soup pasta groups, the packed pasta groups, and the unusual form pasta groups.

Spaghetti and angel hair are considered long pastas, whilst penne is considered a tube pasta.
It is not only that there are many distinct forms, but many different varieties of pasta are known by more than one name as well.
Pasta ShapesSo, why is it that there are so many distinct types of pasta?
Texture and sauce are important considerations.
In general, cooks utilize a variety of pasta shapes and sizes based on the type of sauce they intend to cook with the pasta.
As an alternative, if he creates an extremely rich and thick sauce, he will serve it with an equally rich and thick pasta, such as rigatoni, whose grooves will contain the rich and flavorful sauce for maximum flavor absorption.
Ravioli, manicotti, and huge shells are just a few of the possibilities available when it comes to packed pasta.
Try something different with your spaghetti this time and see how it goes.

There are several recipe books available on the market that are devoted just to pasta shapes, how to prepare them, and what sauces to serve with them. Trying different pasta shapes will introduce you to a whole new world of Italian food that you may not have known existed until now.

Pasta Types and When To Use Them

There are roughly 350 different varieties of noodles available, as well as an even greater number of sauces to pair them with. When it comes to creating your next pasta dish for one of your culinary arts classes, the possibilities are endless. How are you expected to determine which method is the most effective? Even while there is no “proper” or “wrong” method to match spaghetti noodles with sauces, there are certain general rules that chefs follow to ensure that their pasta meals are well received by their consumers.

There are several distinct types of pasta.

These are the groups:

Long Angel hair, fettuccine, fideo, fusilli, lasagna, lasagne, linguine, mafalda, pappardelle, reginette, spaghetti, tagliatelle, thin spaghetti, vermicelli
Fettuccine, fideo, fusilli, lasagna, lasagne, linguine, mafalda, pappardelle, reginette, spaghetti, tagliatelle, Tube Bucatini, casarecce, cavatappi, elbow, manicotti, penne, penne mostaccioli, penne rigate, pipe rigate, pipette rigate, riccioli, rigatoni, tortiglioni, tubini, ziti
Bucatini, casarecce, cavatappi, elbow, manicotti, penne, penne mostaccioli Soup: Acini de pepe, alphabet, ditalini, orecchiette, orzo, pastina
Soup: alphabet, ditalini, orecchiette, orzo, pastina Ravioli with tortellini stuffed with meat sauce
Shape that is unique anellini, campanelle, cappalletti, cavatelli, conchiglie, egg noodles, farfalle, farfalline, gemelli, gigli, radiatori, rocchetti, rotelle, rotini, ruote, tripolini
Anelli/anellini, campanelle, cappalletti, cavatelli, conchiglie

How do I know which sauces to serve with which noodles? Sauces are held in different ways by different forms of noodles. Generally speaking, rich, powerful sauces go well with thicker, heartier noodles, whereas light sauces go well with more delicate noodles. It goes without saying that while cooking filled pasta, you must use large shells or manicotti noodles because it would be difficult to pack smaller shells or noodles. In accordance with the website Good Food, the following are some tips for combining your noodles with sauces:

Light or oil-based sauces are a good match for long, thin noodles. To keep them from sticking together, they require a lot of lubrication
Thus, if you’re using olive oil, a thin noodle is an excellent choice. Long ribbon noodles are a good match for meat sauces. Shells are best served with heavy sauces that are creamy or meaty. Smooth sauces are paired with unexpected surprises. To go along with the tubes, use sauces that contain bits of vegetables or cheese
This allows the chunks to be hidden inside the noodles
Small, shaped noodles are a good match for soups and pasta salads. Because packed pastas are typically highly tasty on their own, light sauces are a good match for them.

Pasta Cooking Suggestions Because every pasta is not made equal, you can’t expect to cook it all the same way every single time you make it. There are, however, a few tips and procedures to follow to ensure that your noodles turn out just way you want them.

It is preferable to use too much water while boiling pasta rather than not enough. If you use too little water, the noodles will become glued together. Never cook two different varieties of noodles at the same time. Noodles of varying shapes need varying amounts of time to prepare
The noodle will take longer to cook if you break it in half and there is a white line in the centre
Immediately after draining the noodles, rinse them with cold water to prevent them from overcooking. Nobody likes gooey spaghetti
It’s a no-no. As soon as you drain the noodles, pour the sauce over them to prevent them from drying out and sticking together.

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The different types of pasta and how to use them

Pasta dishes are the third most popular evening meal in Australia, trailing only steak with vegetables and roasts in terms of popularity. Because pasta provides the foundation for hundreds of various flavor combinations, and there are many different sorts of pasta shapes that work well in different recipes, it makes sense to use pasta in this way. This also means that you may have a lot of fun experimenting with different pasta recipes in your kitchen. Continue reading to find more about some of the most popular varieties of pasta, as well as some of the greatest dishes to create with them!

Long pasta

A packet of long noodles is one of the most popular forms of pasta, and you can find one in practically any cupboard. They’re great for twirling, and they may be arranged in a beautiful nest form for a more elegant-looking bowl of spaghetti. Discover which sauces go well with each of these forms. It’s a classic for a reason, and spaghetti is one of the most popular dishes in the world. You may easily eat it because of its long, thin cylindrical shape, which is enjoyable to spin, and because it has a wonderful texture that you can dig your teeth into.

Enjoyed all over the world, and possibly the most well-known of all pasta dishes, it’s the ideal way to enjoy this long noodle.
Fettuccine Fettuccine is shaped like a flat, wide, and long rectangle rather than a thin, round disc.
When making chicken alfredo or bacon carbonara, this is the noodle to use as a basis because it is so versatile.
You can make this simple pasta dough and, once it has been flattened out flat, you can cut the pasta into long ribbons to create gorgeous, fresh fettuccine.

It’s approximately as broad as spaghetti but as flat as fettuccine, and it’s versatile enough to go with a variety of different sauces. This 20-minute linguine dish with plenty of bacon, parmesan, and greens is a favorite of ours.

Tube pasta

Tubular pasta has a hollow structure that is ideal for catching hold of a generous amount of your favorite marinara sauce. Short tube pasta is commonly used in pasta bakes and pastitsio, among other dishes. Penne These noodles are normally 4-5cm in length and sliced at an angle to mimic the tip of a fountain pen, which is why they are called fountainhead noodles. The hollow is roughly the same size as a pencil in length and width. It can be smooth or ‘penne rigate,’ which has ridges and a pleasant texture, and is excellent for retaining even more sauce than smooth pasta.

Use this pasta in a carbonara pasta bake with meat and veggies for a delicious meal.
It is used in many different dishes.
Pesto, a simple sauce made from basil, pine nuts, cheese, garlic, and olive oil, complements the dish perfectly.
Make sure to serve with garlic bread for extra yumminess.
Elbow macaroni is a type of macaroni that has a bend in it at some point.
On this gorgeously saucybaked mac and cheese with a crispy golden coating, you may use normal macaroni or elbow macaroni for a different twist.

Other Shapes

There are an almost infinite amount of different pasta forms available, and each one has its own set of advantages. Here are some more common forms that do not fall into the categories listed above, as well as the dishes that may be made with them. Lasagne Lasagne is a type of pasta consisting of large, flat sheets of spaghetti. The basic layered meal of pasta, bolognese, and bechamel is known as lasagne, but there are many additional variations available, such asChicken and Mushroom Lasagne andRoasted Pumpkin and Spinach Lasagne, among others.

You should simmer your meal for 10-15 minutes longer than you would if you were using fresh pasta, or until the dried sheets are soft.

Because of the crinkle where it joins together at the middle, it’s good for retaining sauce when serving.

Try making this creamy chicken, bacon, and mushroom bake, which is complemented with the flavors of white wine and lemon, to see how it turns out.

Rotini or Fusilli are two types of pasta.

They have the appearance of little corkscrews and are a lot of fun to bite into, especially for small children who prefer to eat with their hands.

Having so many curls in the corkscrew-shaped noodles makes them excellent for soaking up a lot of sauce.

They are available in a variety of sizes, ranging from thimble-sized to large enough to occupy the palm of your hand.

They are frequently stuffed with a combination of creamy ricotta cheese and other ingredients, such as the pumpkin, spinach, and ricotta stuffed shells in this recipe for Ricotta Stuffed Shells.

They are a traditional Italian dish.

Because of their greater size, they are incredibly filling and comforting in recipes such as this Pizza Pasta Bake, which is perfect for feeding a crowd or a bunch of hungry children!

Their cupped form is ideal for retaining pasta sauce and other components, and their texture when cooked is softer in the center and a bit chewier around the outside.

Make this Orecchiette with Capsicum and Caper Brown Butter and you might just find yourself making it again and again!

They cook rapidly and are commonly used in soups and stews because of their versatility. They’re also delicious in salads and baked dishes, such as this 30 Minute Cheesy Chicken Risoni recipe.

Get creative with all types of pasta

The process of selecting the appropriate pasta form for your next dinner is a terrific opportunity to be creative in the kitchen and try something new and exciting. Having learned about some of the greatest varieties of pasta that you can serve on your dinner table, continue reading for a variety of other pasta dishes that you can make yourself. Enjoy!