What Does Rotini Pasta Look Like

Your Go-To Pasta Guide [With Pictures]

A walk down the pasta aisle might leave you feeling dizzy and dizzy. There are so many different forms, styles, and sizes to choose from. Make use of this simple guide to understand which varieties of pasta you should choose for your next pasta night dinner.

Small Pastas

Smaller pasta forms, which are referred to as “macaroni” in certain circles, are found in the 1- to 2-inch range. Serve them with thick, chunky sauces or bake them into creamy casseroles for the finest results. However, the tiniest of the little are best used in soups due to their robust forms.

  • Bowtie-shaped pieces called after the Italian term for “butterfly,”farfalla, which means “butterfly.”
  • Orecchiette are little shells that are concave and somewhat flattened. The name “little ear” comes from Southern Italy, where it was first used.
  • Rotini: Tight corkscrews that are particularly effective in holding on to rich sauces and dressings. You may also come across them referred to as “fusilli.”
  • Orzo: Orzo is a type of little noodle that is formed like grains of rice. These are frequently used in garden salads, pasta salads, and soups
  • Nevertheless,
  • Ditalini are little tube-like structures that are typically found in pasta and fagioli dishes. In Italian, the name literally translates as “little thimbles.”
  • Stelline: Stelline are tiny, star-shaped noodles that may be prepared in 5 minutes or less. Ideally, they should be used in soups rather than sauces or meat-based recipes because they tend to be lost in the sauce.

Ribbon-Cut

Cooking time for Stelline is only 5 minutes. Stelline is a little star-shaped noodle that is ready in 5 minutes. Ideally, they should be used in soups rather than sauces or meat-based recipes, since they tend to be lost in the latter.

  • Spaghetti: A long noodle with a medium density that is the industry standard (and most popular).
  • Capellini: This fragile pasta is made up of ultra-thin strands that measure between 0.85 and 0.92 millimeters in diameter. If overdone, the pasta will fall apart. It’s commonly referred to as “angel hair” spaghetti.
  • Vermicelli: A traditional noodle that is similar to spaghetti but significantly thicker in texture and shape. In Italian, this phrase translates as “tiny worms.”
  • Linguine are pasta strands with rounded edges that are broader than spaghetti.
  • When fashioned from egg-enriched dough, tagliatelle is a medium-wide and toothsome noodle that can hold its own against rich, meat-based sauces.
  • Fettuccine: In Italian, fettuccine are flat, thick noodles with a name that translates as “little ribbons.”
  • Pappardelle: Pappardelle are large, broad, flat noodles that are somewhat broader than fettuccine. Frequently, an egg is added to the dough to make it more tender.
  • It is similar to spaghetti in appearance, but bucatini differs in that it has a large hole going through the middle, rather than the usual spaghetti strands. It is also known as perciatelli in some circles.
  • Lasagna is made with sheets of pasta that have been rolled out to a medium thickness. A typical Italian American casserole (or soup) is made by layering sauce, cheese, vegetables, and/or meats into a casserole dish that is baked (or simmered) in the oven.

Tube-Shaped

Due to the fact that they are manufactured by pushing dough through a die to generate various forms, tube-shaped pastas are also known as “extruded pasta.” Bronze dies are employed in artisan pasta-making techniques to provide a rougher texture than is typically found in commercially produced pasta.

  • As a result of the process of squeezing dough through a die to generate various forms, tube-shaped pastas are also known as “extruded pasta.” Bronze dies are employed in artisan pasta-making techniques to provide a rougher texture than is typically found in commercial pasta.
  • Rigatoni: Rigatoni are slightly curved, tubed-shaped pastas that are typically bigger in size than penne. The term “rigato” is derived from the Italian word rigato, which literally translates as “ridged” or “lined.”
  • Macaroni: Technically speaking, the term “macaroni” refers to a broad category of dry pasta forms that are tiny and medium in size. Elbow macaroni, the little curved tubes that are commonly used in mac & cheese and pasta salads, has become somewhat synonymous with the term “macaroni” in America.
  • Cannelloni: Smooth tubes that are baked after being stuffed with a variety of ingredients.
  • The cannelloni are smooth tubes that are baked after being stuffed with a variety of ingredients.
  • The hollow, straw-shaped noodles known as ziti are thinner and narrower in width than rigatoni, and they are typically used in saucy, cheese-topped casseroles.

Stuffed

Several types of pasta are designed expressly to handle additional components such as cheese, meat, and vegetables. These sorts of pastas are best served with a light sauce such as butter, cream, or tomato sauce to enable the taste of the filling to really show through.

  • Ravioli are two flat sheets of pasta that are rolled together to produce a dumpling-like structure that is filled with a filling (most typically cheese).
  • Tortellini are little ring-shaped pasta dishes that can be filled with cheese, meat, or other ingredients. Tortelloni is a kind of tortellini that is nearly twice the size of tortellini.
  • Cappelletti are little, filled pasta shells that are folded diagonally to approximate the form of a hat
  • Cappelletti are also known as hat pasta.
  • Agnolotti: Small, crimped pillows filled with contents that are similar to ravioli in consistency.
  • Fagottini: Small bundles of pasta that are generally filled with vegetables such as carrots, onions, and green beans, as well as ricotta cheese
  • Fagottini are a kind of gnocchi.
  • Mezzelune: packed semicircles with cheese and occasionally vegetables or meat
  • A type of pie.

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.

Observed on October 17, National Pasta Day honors one of the world’s most favorite foods, pasta. It is possible to find over 50 different varieties of pasta, and the number grows much larger when you include all of the different sizes. The 54 primary varieties of pasta, as well as some ideas for what to serve them with, have been included in this guide. For more stories, visit the Insider homepage.

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.

Fettuccine. Getty Images courtesy of Romulo Yanes/Condé Nast It is known by several other names and variants, including lasagnette, fettucce, ramicce, sagne, and lasagnette a la Romana. Fettuccine Alfredo is the most well-known fettuccine dish, and it is made with a thick cream sauce.

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.

Mafaldine. Shutterstock photo by Aleksandra Duda Because of its link to Princess Mafalda, it is often referred to as reginette, which translates as “little queens.” In the words of Taste Atlas, mafaldine goes well with “game sauces, ragu Napoletano, fish sauces produced from seafood or shellfish, and white sauces prepared from soft cheeses with the addition of ginger, horseradish, or saffron.” The pasta tripoline, which is similar to ravioli in appearance but only has ridges on one side, is another option.

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

Mafaldine. Photograph by Aleksandra Duda/Shutterstock It is sometimes referred to as reginette, which literally translates as “little queens,” because of its relationship to Princess Mafalda. It goes well with “game sauces, ragu Napoletano,” “fish sauces produced from seafood or shellfish,” and “white sauces created from soft cheeses with the addition of ginger, horseradish, or saffron,” according to Taste Atlas. The pasta tripoline, which is identical to ravioli but only ridged on one side, is also available.

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.

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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.

Rotini. Shutterstock photo by Narin Eungsuwat According to Barilla, rotini is ideal for “light tomato sauces (with or without finely chopped vegetables), dairy-based sauces, or oil-based sauces,” and is particularly good with “light tomato sauces.” Pasta salad, for example, is a good use for this seasoning.

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.

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

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.

Cavatelli. Renee Comet is a photographer for The Washington Post/Getty Images. A common combination of cavatelli with broccoli rabe includes garlic and broccoli; however, ricotta can be added to the dough.

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.

Orzo. Photograph courtesy of Roberto Machado Noa/LightRocket/Getty Images Orzo can be prepared into a pilaf, roasted, or eaten on its own or as a component of a soup, such as minestrone, or tossed in a salad.

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 involve serving it with a meat ragu, which is often 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 akin 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.

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33 Types of Italian Pasta and Their Uses

On certain nights, there’s nothing better than boiling some noodles and whipping up a batch of spaghetti (with an optional side of wine!). A straightforward and traditional supper. However, there are several varieties of pasta available. So let’s have a look at the most prevalent ones. What a world of possibilities there are with pasta. There are a plethora of styles and forms to choose from. The standard marinara and tomato sauces work well with this dish, but you may also get creative with creamy, herby creations.

You may experiment with different vegetables and proteins.

In contrast, while any type of pasta is a simple and tasty dish, there are an astounding number of different kinds of noodles you may cook to create your own unique pasta dish.

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

Spaghetti in this style is quite similar to the conventional version. However, it is more rounded, and there is a hole through the centre of each noodle, creating a hollow core in the middle of each strand of noodles.

The result is somewhat thicker than traditional spaghetti noodles, but still thinner than rice noodles. The additional sauce that is produced when it is cooked in soups, pasta dishes, and casseroles is a bonus. Bucatini possesses superhuman strength in this regard, as seen above.

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.

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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

When you were in kindergarten, you came across elbow macaroni noodles while doing some crafts. However, as an adolescent and an adult, you most certainly developed a fondness for everything topped with cheese. Essentially, it is in the form of a half-circle. Apart from being a wonderful noodle choice for pasta meals, it is also a great choice for casseroles.

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 linked to the form of ears, and it’s not hard to understand why. While it is a versatile sort of pasta that can be used in a variety of dishes, cream sauces are particularly fond of it. The little dips in their cores may appear insignificant, yet they are quite effective at capturing sauce and taste.

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

However, orzo is a sort of pasta that is sometimes confused with grains. It is, in fact, the smallest of the little pasta types. As a result, it is frequently used in orzo pasta salads, which are similar to rice dishes. The addition of texture to soups is also beneficial.

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

A cross between lasagne and manicotti noodles, cannelloni noodles are a delicious combination. Unlike manicotti, it is a tube-shaped pasta with no ridges (like lasagna). Initially, it is made as a sheet pasta that is rolled into tubes of various sizes. It’s packed with cheese and tomato sauce, similar to how manicotti noodles are prepared.

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

You’ve probably seen an increase in the number of specialized pasta varieties available on grocery store shelves. Producers are developing gluten-free versions of their products that use only beans or lentils as the primary component. It’s also possible to purchase whole grain pasta, indicating that there is a need for more nutritious methods to enjoy our favorite pasta recipes.

How is dried pasta made?

The appearance of unique sorts of pasta on grocery store shelves is likely something you’ve taken note of already.

Companies are developing gluten-free versions of their products that are made only from beans or lentils. It’s also possible to purchase whole grain pasta, indicating that there is a need for more nutritious alternatives to enjoy our beloved pasta meals.

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.

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!

See also:  How Long To Cook Penne Pasta In Instant Pot

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!

Fusilli Vs Rotini: What’s The Difference?

Photograph courtesy of Sven Schemer/Shutterstock Images Pappardelle, fettuccine, and macaroni, to name a few. There are a plethora of dangerously delicious pasta dishes to choose from. Made from scratch, from mac and cheese to baked spaghetti, pasta is one of the quickest and most delicious meals to prepare at home. With such a diverse selection of pasta shapes and sauces available, the culinary possibilities with this essential starch are virtually limitless. However, with over 350 different varieties of pasta from across the world to choose from, it can be difficult to tell which ones are which at times.

Fusilli and rotini are frequently mistaken with one another because of their resemblance in appearance.

At first appearance, the corkscrew-shaped pastas fusilli and rotini appear to be virtually similar; yet, there are a few minor distinctions between the two types of pasta.

What is fusilli?

Photograph by Mykhailo Baidala for Shutterstock Images Italian pasta produced from semolina flour, known as fusilli (pronounced “foo-zee-lee”), is thick and short-cut. The name of this helical pasta, which has its origins in the center-south of Italy, is derived from the word “fuso,” which means spindle, because it is typically manufactured using a spindle rod to generate its corkscrew shape, as is the case with most helical pastas. As a chef, fusilli is extremely flexible in the kitchen, as its twists and curves are ideal for encasing both thin and thick sauces — from substantial meat sauces to rich and creamy sauces — and making them more evenly distributed.

The pasta-bilities of this versatile pasta are virtually limitless.

Make a one-pot creamy French pasta dish to impress your guests.

What is rotini?

Photograph courtesy of Stepan Khadzhi/Shutterstock Images Contrary to the above, rotini (pronounced “roh-ten-ee”) is a short-cut, corkscrew-like pasta produced from semolina flour that has its origins in Northern Italy. The length of each noodle is normally two inches long. Rotini, which literally translates as “twists,” is a type of pasta that is similar to fusilli in that it has a distinctive spiral form and sauce-hugging grooves that pair well with mild tomato sauces, dairy-based sauces, and oil-based sauces.

Tri-color rotini, a multi-color variation of this pasta that is particularly popular with youngsters, is also available.

Instead of being prepared from the same durum semolina wheat as the conventional rotini pasta, the green pasta is dyed with dehydrated spinach powder, while the red pasta is dyed with dehydrated tomato or beet root powder.

Can rotini be substituted for fusilli?

Russian Grumble/Photo courtesy of Shutterstock Images Because of their incredibly similar spiral-shape, rotini is a fantastic alternative for fusilli, as the two pasta forms are almost identical in appearance. It is the twisting curves of both varieties of pasta that make them ideal for adhering to both thin and thick sauces, including meat and cream sauces, as well as herb and pesto sauces. Please do not become dismayed if you are unable to locate fusilli or rotini at your local grocery shop.

In the words of Barilla, “gemelli is a basic form made by twisting two strands of spaghetti together.” Gemelli pasta, like fusilli and rotini, has a twisted structure that allows it to absorb the taste of sauces while yet staying firm and “al dente,” as is the case with both.

A Visual Guide to Pasta

Russian Grumble/Photo courtesy of Shutterstock. For fusilli, rotini is an excellent substitution due to their incredibly similar spiral-shape, and they are almost identical pasta kinds. In addition to being excellent for clinging to thin and thick meat, cream, and herb sauces (including pesto), the twisted curves of both varieties of pasta are also excellent for dipping. Please do not become disheartened if you are unable to locate fusilli or rotini at your local supermarket. Gemelli pasta can also be used as a replacement for both fusilli and rotini pastas.

The twisted structure of Gemelli pasta, like that of fusilli and rotini, allows it to absorb the flavors of sauces while staying firm and “al dente.” When you stop to think about it, the vast array of pasta shapes and sizes presents us with a plethora of options to explore and experiment — including investigations of fusilli and rotini — that might be overwhelming at first.

Lasagna (lasagne, pl.)

Characteristics: These flat noodles are normally 2 inches broad and 13 inches long, with a rounded end. Their long sides can be either flat or wavy depending on their shape. In addition to the noodles themselves, the term “lasagna” refers to a meal in which the noodles are piled with cheese, meat and/or vegetables, and a tomato or cream sauce Noodles for lasagna are available in dried form in both conventional and no-boil kinds; the latter having been precooked so that they do not need to be cooked further before being stacked and baked.

Linguine

Features: These “little tongues” are long strands similar to spaghetti that have been flattened on one or both of the two sides.

Linguine is thinner than fettuccine, which is wider. In general, it can be used interchangeably with spaghetti and accompanied by sauces such as this herb-infused clam variety (recipe below). Recipes for linguine can be found here.

Spaghetti

Pasta with long round strands is the most common form of pasta in the United States, and it has the following characteristics: “Little thread” is the literal translation of the word spaghetti, and its varieties include spaghettini (thinner), spaghettoni (thicker), bucatini (thicker and straw-like, with a hollow core), capellini (extremely thin), and angel’s hair (long, thin strands) (thinnest). Sauces such as olive oil or marinara are usually served with spaghetti, which is traditionally served al dente (tomato sauce).

Fettuccine

Features: These long, flat ribbons are broader than linguine but thinner than tagliatelle, and they have a flat bottom. Pasta strips are made by laying out a sheet of pasta dough and cutting it into strips. It’s safe to say that Fettuccine Alfredo is the most well-known dish made with the pasta. The Alfredo sauce, named after a Roman restaurateur, lavishly covers the strands of pasta with a mixture of cream, butter, and cheese. Recipes for fettuccine can be found here.

Rotini

Characteristics:The twisted spiral form of this pasta lends a unique texture to meals such as pasta salads and pasta entrees. Rotini is a type of pasta that is comparable to fusilli and may also be substituted for gemelli, which is another tightly coiled pasta. Recipes for rotini can be found here.

Rigatoni

They are distinguished by the fact that they are huge, short tubes with grooves down their sides that are generally served with thick meat and vegetable sauces. Rigatoni can be used interchangeably with other tubular pastas such as penne (which is slightly narrower and has slanted ends) and ziti (which is slightly wider and has straight ends) (medium-sized, smooth tubes). Recipes for rigatoni can be found here.

Orecchiette

Orrechiette is an alternate name for Orrechiette. Characteristics: Because of their cuplike form, orecchiette (also known as “little ears”) are excellent for storing sauces that contain tiny vegetables like as peas or spinach. Recipes for orecchiette can be found here.

Rotelle

Alternative names include: Ruota, often known as wagon wheels These are the features of this pasta: The term “small wheel” in Italian refers to the shape of the pasta. Because of the gaps between its spokes, it’s ideal for capturing bits of meat or vegetables, such as this roasted eggplant, ricotta, and basil dish. Recipes for rotelle can be found here.

Macaroni

Maccheroni, maccaroni are all names for the same plant. Specifications: In Italian, macaroni is a generic name that refers to tubular pastas such as penne and ziti. In the United States, the phrase elbow macaroni began to be used largely to refer to the elbow macaroni seen above. The most common version of this dish is macaroni and cheese. Recipes for macaroni and cheese may be found here. See our database for a complete listing of all of our pasta recipes.

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