What Is Spiral Pasta Called

A visual guide to every type of pasta

Season thoroughly with salt and pepper and leave aside, after adding the ricotta to a big bowl. Bring a big saucepan of well-salted water to a boil, then turn off the heat. Cook the pasta until it is al dente according to the package directions, stirring occasionally. Drain and set aside 1 cup of the pasta cooking water; While the pasta is cooking, have your sauce ready: If used, toast the pine nuts in a large 12-inch pan over medium heat for 2 to 3 minutes, turning regularly to ensure they don’t burn, or until they are fragrant.

Remove the skillet from the heat and melt the butter over medium-low heat until it is completely melted.

Cook until the spinach is wilted, stirring in by the handful if necessary, about 4 minutes, adding a few tablespoons of the pasta water if necessary to assist it along the way.

Pour in the cream and bring to a boil over medium heat, cooking until the sauce begins to thicken slightly, about 2 minutes more.

In a separate bowl, combine the cooked pasta and sauce and mix until the noodles are coated with sauce; Remove the pan from the heat and mix in the ricotta, thinned if necessary with a little of the pasta cooking water.

Make a pile of them in separate bowls.

• 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.

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.

Via Virtu Studio/Shutterstock, the Galli family’s coat of arms. Pastosa says that because of its tubular shape and ruffled edge, the creste di galli has a mohawk-like appearance. It also “possesses maximum sauce-retention due to its tubular shape and ruffled edge.” a four-sided variation known as quadrefiore, which is quite similar.

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?

Gemelli. Photo courtesy of The Washington Post/Getty Images. Although it is one piece, it is different from rotini and fusilli in that it has the appearance of a double helix or a double corkscrew. Gemelli pasta is also recommended by Barilla for use in pasta salad applications.

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.

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.

Penne. Shutterstock photo by Natalia Pshenichnaya It is easy to identify Penne because of the diagonal grips that it has at either end. It is also advised for thicker sauces and meals such as penne alla vodka, which is well-known across Italy. Trenne is quite similar to penne, with the exception that it is more triangular in shape.

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.

Orecchiette. Mike O/Shutterstock Orecchiette are shaped like miniature ears because they have a slight dip in the centre. Iorecchiette alle cime di rapa (orecchiette with the leaves of broccoli rabe) is a typical dish made using orecchiette (aka rapini).

According to some recipes, orecchiete is best served with vegetable sauces, while others recommend serving it 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 on top.

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 nothing more than butter and Parmesan, or a drizzle 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 normally colored with a little saffron,’ these tiny dumplings have an elongated, elegant conch shape that is ridged on the outside to catch sauce,’ writes 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.”

In this case, rigate is piped together. SunTime/Shutterstock This pasta “goes well with thick, cream- or oil-based sauces,” according to Pasta Fits.

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

In this case, rigate is piped. SunTime/Shutterstock According to Pasta Fits, it “pairs wonderfully with chunky, cream- or oil-based sauces,” and “pairs nicely with a variety of vegetables.”

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.

The A – Z Of Pasta Shapes – The Long, The Short And The Twisty

1Pasta Shapes: Anelli is represented by the letter A. Soup and pasta are grouped together in this category. Pronunciation:Ah-nell-lee Rings are the literal definition of the word. Cooking time for pasta is typically 7-10 minutes. 2Anelli that has been cooked Anelli is best enjoyed as a component in delectable Italian soups. 3Pasta Shapes: The letter B stands for Bavette Ribbon pasta is a type of pasta that is categorized as follows: Pronunciation:Bah-vet Little drip-threads are the literal meaning of the term.

1. Baked Bavette is one of the four pasta shapes.
2. 5Pasta Shapes: The letter B stands for Bigoli.
3. 6Pasta Shapes: Bigoli (pasta that has been cooked) 7Pasta Shapes: Bucatini is abbreviated as B.
4. Pronunciation:Boo-ka-tini Little craters are the literal meaning of the term.
5. 8Pasta shapes: Bucatini (pasta that has been cooked) The famous Amatriciana sauce, which is often served with bucatini, is one of the most popular sauces to offer with the pasta.
6. C is for Calamarata in the alphabetical list of pasta shapes.Category:Tubular pasta Pronunciation:Kah-lah-mah-rahta Meaning in the literal sense: squid-like Cooking time for pasta is typically 9-11 minutes.
7. It goes well with most sauces, but those with cheese are the most flavorful and satisfying.

Pasta of various shapes and sizes is classified as follows: Pronunciation:Kam-pah-nelly Little bells, to give it its literal meaning.

12Pasta Shapes: Campanelle (cooked pasta) Campanelle is typically served with a rich sauce, or even baked in a casserole dish, to enhance the flavor.

Cooking time for pasta is typically 7-10 minutes.

Cannelloni pasta tubes are essentially a cylinder-shaped variation on the lasagne dish.

Stuffings that are popular include spinach and ricotta, as well as minced meat.

15Pasta Shapes: The letter C stands for Capellini.

Cooking time for pasta is typically 2-6 minutes.

Casarecce is the letter C in the pasta alphabet.Category:Shaped pasta Pronunciation:Kah-sah-rech-ee Meaning in the literal sense: derived from the word ‘casereccio,’ which means ‘homemade.’ Cooking time for pasta is typically 10-12 minutes.

Cassarecce pasta is versatile and may be served with virtually any sauce.

Tubular pasta is a kind of pasta.

Cooking time for pasta is typically 9-10 minutes.

The letter C stands for Cavatelli in the alphabet of pasta shapes.

22 Pasta shapes include cooked cavatelli and rigatoni.

23Pasta Shapes: The Letter C Stands for Conchiglie Pasta of various shapes and sizes is classified as follows: Pronunciation:Kon-keel-yay Shells are the literal meaning of the word.

24 Conchoglie are a type of cooked pasta.

It’s also delicious in a baked pasta dish.

A Brief History of Pasta Shapes: D Is for Ditalini Soup and pasta are included together in this category.

Cooking time for pasta is typically 8-10 minutes.

In soups, ditalini is frequently used because of its tiny size, which allows it to “fit perfectly on a spoon.” 27Pasta Shapes: Farfalle is the letter F.

Cooking time for pasta is typically 8-15 minutes.

Farfalle pasta, often known as “bowtie pasta,” is best paired with creamy or tomato sauces, as shown in the photo.

Ribbon pasta is a type of pasta that is categorized as follows: Pronunciation:fay-tuh-chee-nee Little ribbons are the literal meaning of the word.

30 Pasta shapes include cooked fettuccine and penne rigatoni.

Pronunciation:Foo-zee-lee Meaning in the literal sense: Possibly derived from the word ‘fusile,’ which means ‘rifles.’ Cooking time for pasta is typically 10-13 minutes.

Fusilli is a versatile pasta that combines well with almost any sauce.

Like thischicken pasta bake, for example.

Tubular pasta is a kind of pasta.

Cooking time for pasta is typically 8-10 minutes.

Garganelli can be served in a variety of ways, but a typical beef ragù is usually a good choice for this dish.

The literal meaning of Jay-mel-lee is “twins.” Cooking time for pasta is typically 8-10 minutes.

G is for Gomiti in the 37Pasta Shapes series.

Pronunciation:Goh-mih-tee Meaning in the literal sense: Elbows Cooking time for pasta is typically 8-10 minutes.

39 Pasta Shapes: The letter L stands for Lasagne.

Pasta shapes include: cooked Lasagne and ravioli.

Ribbon pasta is a type of pasta that is categorized as follows: Pronunciation:Lin-gwee-nee Little tongues, to put it another way.

42 Pasta Shapes: Cooked Linguine is one type of pasta.

43 Pasta Shapes: The letter M stands for macaroni.

Pronunciation:Mac-uh-row-nee Cooking time for pasta is typically 9-12 minutes44.

Ribbon pasta is a type of pasta that is categorized as follows: Mah-fal-dah is pronounced as follows: The name is derived from Princess Mafalda of Savoy in its literal sense.

Cooked Mafalda is a kind of pasta.

47 Pasta Shapes: ManicottiCategory:Tubular pastaM is for Manicotti The pronunciation is: Man-uh-cot-tee.

Cooking time for pasta is typically 10-12 minutes.

Manicotti are often utilized in the same manner as cannelloni tubes are used in Italian cooking.

49 Pasta Shapes: The letter O stands for orecchiette.

Cooking time for pasta is typically 9-12 minutes.

Orecchiette alle cime di rapa is a classic meal from Apulia that comprises of orecchiette and rapini, often known as turnip tops, and is served with a tomato sauce.

Soup and pasta are included together in this category.

Cooking time for pasta is typically 7-10 minutes.

Orzo Orzo may be used to make a meal that is similar to risotto.

53 Pasta Shapes: The letter P stands for Pappardelle.

54 Pappardelle (Pappardelle Cooked) is one of the pasta shapes available.

Pronunciation:Pah-stee-nah Cooking time for pasta is around 4-5 minutes.

However, it is most frequently used in soups and broths.

Pronunciation:Peh-neh Pens are the literal definition of the word.

58Pasta Shapes: Cooked Penne, Rigatoni, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al Forno, Rigatoni al 59Pasta Shapes: The Letter R Stands for Radiatori Pasta of various shapes and sizes is classified as follows: Pronunciation:Rah-dee-ah-tor-ee Radiator is the literal definition of the word.

• Cooking time for pasta is typically 9-13 minutes.
• 61Pasta Shapes: R Is for RavioliCategory: Stuffed pastaPasta Shapes: R Is for Ravioli Pronunciation:Ra-vee-oh-lee Meaning in the literal sense: Possibly derived from the word rapa, which means ‘turnip.’ Cooking time for pasta is typically 4 to 9 minutes.
• Raviolican be filled with a variety of delectable ingredients, but spinach and ricotta are always popular.
• Pronunciation:Rig-uh-TOE-nee Large-lined ones, to put it another way.
• 64Pasta Shapes: Rigatoni (Rigatoni cooked) Rigatoni is a versatile pasta that goes well with almost any sauce.
• Make our stuffed rigatoni recipe a try.
• Roh-tell-ee (pronounced roh-tell-ee) is a word with a literal meaning of “little wheels.” Cooking time for pasta is typically 9-12 minutes.

Alternatively, they are frequently served in broth-like soups.

Category:Pasta with strands Spelling: Spah-geh-tee ah-lah chih-ta-rah Pronunciation: The literal translation is “guitar spaghetti.” Cooking time for pasta is typically 10-13 minutes.

69Pasta Shapes: The Letter S Stands for Spaghetti Category:Pasta with strands Pronunciation: spah-geh-teeLiteral meaning: a small strand of twine Cooking time for pasta is typically 8-12 minutes.

Pasta of various shapes and sizes is classified as follows: Pronunciation:Stroh-tzuh-pray-tee Priest-chokers, or priest-stranglers, are the literal meaning of the term.

72Pasta Shapes: Cooked Strozzapreti (Strozzapreti with cheese) Strozzapreti can be served with just about any sauce, but pesto or tomato sauces are particularly popular options.

Ribbon pasta is a type of pasta that is categorized as follows: Pronunciation:Tah-lyah-tell-eh Meaning in the literal sense: derived from the verb ‘tagliare,’ which means ‘to cut.’ Cooking time for pasta is typically 7-10 minutes.

There are many other sauces that may be used with tagliatelle, but a traditional is a meat sauce, such as a Bolognese or a creamy mushroom sauce.

Ribbon pasta is a type of pasta that is categorized as follows: Pronunciation:Tah-lyeh-ree-nee Meaning in the literal sense: derived from the verb ‘tagliare,’ which means ‘to cut.’ Cooking time for pasta is typically 6-9 minutes.

Taglierini is usually served with butter and truffles, but this is not always the case.

Pasta with fillings falls within this category.

Cooking time for pasta is typically 4 to 9 minutes.

Tortellini are traditionally packed with a mixture of meats and served with a generous amount of butter or in a broth.

Pronunciation:Zee-tee literal meaning: derived from the word “zito,” which means “bridegroom.” Cooking time for pasta is typically 9-15 minutes.

Anna Lewis is a news editor at Reuters.

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18 Types of Pasta (& How to Use Them)

There are so many different kinds of pasta! Here’s a collection of pasta forms, ranging from the most common to the most unusual, as well as recipes for using each of them. Pasta, pasta, pasta: it is unquestionably one of Italy’s greatest contributions to the world. Did you know that there are around 350 different varieties of pasta? In recent years, more and more unusual varieties of pasta have begun to appear in conventional grocery shops. If you enjoy cooking (as we do), you’ll want to try with all of the different types of noodles.

Which pastas work best with chunky sauces as opposed to those that are tossed into soups or pasta salads?

There are some traditional favorites, such as spaghetti and lasagna, but there are also tons of fresh options!

Learn how to transform each of them into delectable meals in this section.

18 types of pasta, and how to use them!

Bucatini is a kind of pasta. What exactly is it? A long strand of pasta with a hole in the middle: it’s similar to a tubular version of spaghetti! Because of the chewy texture imparted by the tube, it tastes like a more expensive form of spaghetti. Bucatini recipes are a type of pasta that may be made in a variety of ways. Cacio e Pepe is a traditional Italian dish (pictured) Pasta Puttanesca (Puttanesca Pasta) Pasta with Pesto and Tomatoes Any of the spaghetti recipes listed above are suitable.

• What exactly is it?
• You may get them fresh, dried, or without boiling.
• Use them in inventive ways, such as rolling them up to make lasagna rolls or making a free-form lasagna soup.
• What exactly is it?
• While it seems to be two identical spaghetti tubes, it is actually an s-shaped strand that has been twisted into a spiral.
• It’s even good in soup!
• Gemelli recipes are a type of pasta that is made from a variety of ingredients.

What exactly is it?

Tortellini may be found in a variety of forms at your local grocery store, including fresh, frozen, and dried.

Tortellini recipes are available online.

What exactly is it?

This versatile ingredient may be served as a side dish in the same way that rice is, or it can be used in pasta salads and soups.

What exactly is it?

As a result, it works well with chunky vegetables or shellfish. It is thicker than most of the lengthier noodle types. Recipes by Reginette Mafaldine are also known as Pasta with Roasted Eggplant (pictured) Marinara Sauce with Shrimp Pasta with Mushrooms and Goat Cheese

More Italian recipes

Are you a fan of Italian cuisine? Other recipes that we enjoy are listed below.

• Margherita Pizza is a type of pizza that is popular in Italy. Using our travels to Italy and years of research, we have developed the greatest Margherita pizza recipe! A zesty pizza sauce and a perfectly chewy pizza dough are included. Recipe for the Best Calzone This pizza is constructed with handmade pizza dough and a vegetable and two-cheese filling. Preparing to be astonished is as simple as dipping it in fiery pizza sauce. Easy Gnocchi with a Creamy Sauce The most delicious weekday dinner is made using pecorino cheese, butter, and pepper: Authentic Italian comfort meal at its best
• Risotto with Parmesan and Truffles This risotto appears to be a sophisticated dish, but it is actually rather simple to put together. The flavor of the black truffle takes it to a whole new level.

21 Types of Pasta Every Carb-Loving, Comfort Food-Craving Noodlehead Should Know

Please consider this your comprehensive reference to the many sorts of pasta noodles and pasta shapes you may come across in your culinary adventures. Any pasta connoisseur or admirer of Italian cuisine knows that using the appropriate varieties of pasta can transform even the most basic of pasta recipes into extraordinary pasta meals. The right noodle exists for every sauce and dish, which is why restaurants maintain a variety of various varieties of pasta in hand. However, while grocery store shelves and restaurant menus are brimming with varied pasta names and forms, there are several basic concepts—as well as a few distinct varieties of pasta—that everyone should be familiar with, particularly those who consume pasta on a daily basis.

There are more than 20 different varieties of pasta listed here, each with photographs, a helpful chart indicating cooking times, as well as suggestions for optimal uses and sauce pairings, so you can select your perfect pasta and couple it with a meal that brings out the best in it.

Different types of pasta noodles

Noodles that are extremely fine and delicate. Preparation time: 3 to 5 minutes. Tossing with sauce is the best use for this. Light tomato, olive oil, cream, butter, and seafood sauces are all good choices.

2Elbow macaroni

C-shaped tubes that are short in length. Preparation time: 6 to 8 minutes. Baked dishes, salads, and soups are the best uses for this product. Cheese and butter are the best sauces to use.

3Farfalle (bow ties)

Bow ties are created by pinching the fabric in the centre. (The Italian term farfalle literally translates as “butterflies.”) Cooking time is between 10 and 12 minutes. Best used for: Tossing with sauce or adding to salads. Sauces that are ideal include: cheese, olive oil, and butter.

4Fettuccine

Egg noodles that are around 14 inches broad and spaghetti length are used. In English, the term “small ribbons” means “tiny ribbons.” Cooking time is between 10 and 12 minutes. Tossing with sauce is the best use for this. Meat, cream, and cheese are the best sauces.

5Fusilli or rotini

Spirals measuring approximately 112 inches in length. Fusillime is a Latin word that means “small spindles.” Rotinime is a Greek word that meaning “twists” or “spirals.” Preparation time: 8 to 10 minutes. Baked foods and salads are the best uses for this wine. Tomato, pesto, and seafood sauces are all excellent choices.

6Jumbo shells

Large shell forms with ridges on the outside and a large, open hollow on the inside.

Preparation time: 11 to 13 minutes. Stuffing and baked meals are the best uses for this product. Tomato and cream sauces are excellent choices.

7Linguine

Noodles that are about 1/8 inch width and are the length of a spaghetti. (The phrase literally translates as “small tongues.”) Cooking time is between 10 and 12 minutes. Tossing with sauce is the best use for this. Tomato, pesto, olive oil, and seafood sauces are all excellent choices.

8Orecchiette

Small concave disk forms can be found. (The name literally translates as “tiny ears.”) Cooking time is between 10 and 12 minutes. Tossing with sauce is the best use for this. Sauces that are ideal include: meat, cream, and seafood.

9Orzo

pasta in the form of grains of rice (or barley, from which it gets its name). Cooking time varies between 9 and 11 minutes. Suggested uses: Salads and soups. Light tomato sauce, olive oil, and vinaigrette are all good options.

10Pappardelle

Noodles that are flat and long, roughly 5/8 inch in length. “Gulp down,” according to legend, is the name of the game. Cooking time ranges from 7 to 10 minutes. Tossing with sauce is the best use for this. Sauces that are ideal include tomato, beef, and vegetable.

11Penne

Tubes of a small size Cut on the diagonal, 2 to 4 inches long, with or without ridges, 2 to 4 inches long. It is pronounced “quills” or “feathers” in its original form. Cooking time is between 10 and 12 minutes. Tossing with sauce is the best use for this. Sauces that are ideal include chunky tomato, meat, vegetable, and cream.

12Rigatoni

Tubes measuring approximately 112 inches in length and 34 inches in diameter, with ridges. (The term “big grooves” or “huge stripes” refers to the size of the grooves or stripes.) Preparation time: 11 to 13 minutes. Best for: Tossing with sauce or baking in a casserole. Sauces with chunks of meat or vegetables, cream, or cheese are ideal.

13Shells

Small shell forms with an open chamber can be found in nature. Cooking time is between 10 and 12 minutes. Baked foods and salads are the best uses for this wine. Sauces that are ideal include: tomato, meat, vegetable, cream, cheese, and vinaigrette.

14Spaghetti

Thin, circular strands of around 10 inches in length. Cooking time varies between 9 and 11 minutes. Tossing with sauce is the best use for this. Sauces that are ideal include tomato, pesto, beef, and seafood.

15Ziti

Tubes with smooth edges and a medium width that are 2 inches or more in length. It stems from the terms “bride” and “bridegroom,” respectively. Cooking time is between 10 and 12 minutes. Baked dishes are the best use for this product. Light tomato, olive oil, cream, and cheese sauces are ideal.

16Ditalini

Tubes that are short and narrow. ditalinime is an Italian word that translates as “little thimbles” in English. Preparation time: 8 to 10 minutes. It is particularly well suited for soups, such as minestrone, since it cooks fast. Soups made with tomatoes make excellent sauces.

17Gemelli

Gemelli is an Italian term that means “twins.” Each piece has the appearance of two thick noodle strands that have been knotted together.

Preparation time: 12 to 13 minutes. Best for: Sauces with a high oil content that can be drizzled down the strands. Light tomato sauces, dairy-based sauces, and oil-based sauces are all good options.

18Paccheri

A sort of pasta that is big and tubular in shape. The original term, pacca, literally translates as “pat” or “slap,” which describes the sound the pasta produces when it is tossed with sauce. Cooking time ranges from 7 to 10 minutes. The best use for this product is in rich, thicker sauces or seafood dishes. A variation on this is to load it with ricotta cheese or other things before baking it. Sauces to use: Tomato and oil-based sauces that cover the sides of the pan with a slick film of sauce.

19Campanelle

A sort of pasta noodle that is cone-shaped and has ruffled edges. Campanelle is a French word that means “bells.” Cooking time is between 10 and 11 minutes. Best used for: Thick, creamy sauces. The thick ruffles are strong enough to withstand a heavy topping. Lacto-fermented sauces, such as béchamel, vegetable sauces with chunky vegetables, meat sauces, fish-based sauces, and robust tomato-based sauces are also good choices.

20Lumaconi

Lumaca is the word for “snail” in Spanish. Lumaconi (which literally translates as “big snails”) are distinguished by having one of its sides squeezed shut. Cooking time ranges from 11 to 14 minutes. Best used for: Hearty sauces with plenty of veggies. They are scooped up by the hollows in the pasta. It’s also possible to fill them and offer them as finger snacks. Ideal sauces: If filled, they can be served on their own without any additional sauces. If it doesn’t work, try hearty meat, vegetable, or tomato sauces.

21Reginette or mafaldine

a ruffly pasta that can be either short or long, named after the Italian princess Mafalda of Savoy. Reginette and mafaldine are French terms that mean “little queens” and “little mafalde,” respectively. Cooking time varies between 9 and 12 minutes. Toss with wilted greens or bacon for a delicious side dish. The forms are complementary to one another. Sauces to use: Light, basic sauces, seafood sauces, or meat sauces are good choices. Infographic on the many varieties of pasta – different sorts of pasta chart Realsimple.com provided the images, which were illustrated by Melinda Josie.

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.

1. Use this pasta in a carbonara pasta bake with meat and veggies for a delicious meal.
2. It is used in many different dishes.
3. Pesto, a simple sauce made from basil, pine nuts, cheese, garlic, and olive oil, complements the dish perfectly.
4. Make sure to serve with garlic bread for extra yumminess.
5. Elbow macaroni is a type of macaroni that has a bend in it at some point.
6. 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!

An Illustrated Guide to 13 Italian Pasta Shapes

How many different types of pasta can you name off the top of your head? You may be familiar with the more common varieties such as spaghetti, penne, and linguini, but what if I told you that there are more than 350 distinct forms of pasta, many of which are known by multiple different names? We wouldn’t expect you to recall 900+ different pasta shapes and names, but we believed everyone might benefit from a fast crash course on the different varieties of pasta you’re most likely to find on the menu at your favorite Italian restaurant in the world.

Agnolotti

A variety of other names for this plant include piat d’angelot, agnelotti, agnulot, langaroli, and langheroli. What it looks like: a square-shaped noodle with a pocket packed with meat in the center of it. Because their shapes are so similar, the phrases agnolotti and ravioli are sometimes used interchangeably; nevertheless, the main distinction between the two is that agnolotti virtually never has cheese in its filling, whereas ravioli nearly always does.

Bucatini

Perciatelli is known by several other names. What it looks like: It appears similar to spaghetti, except it is thicker and has a hollow middle (“buco” means “hole” in Italian).

Cavatappi

Cellentani, serpentini, trivelle, stortelli, spirali, double elbows, amori are some of the other names for this shape. What it looks like: It appears similar to macaroni, however it is spiral formed. In Italian, the word “cavatappi” literally translates as “corkscrew,” however most people who mention corkscrew-shaped pasta are actually referring to fusilli, which is a flat, twisted noodle similar to fusilli in shape. Cavatappi, on the other hand, is a tube that is hollow and spiral-shaped. Confusing!

Cavatelli

Other names for this item: orecchie di prete Describes the appearance as follows: a scalloped body with a slash through the centre. Certain parts of Italy produce cavatelli that are extremely long and thin while maintaining the distinctive hollow down the center.

Conchiglie

Pasta shells are also known by other names. What it looks like: well, it looks like a conch shell, obviously.

Ditalini

Tubettini is known by several other names. It has the appearance of a very small, short tube. “Ditalini” is an Italian word that literally translates as “small thimbles,” but the pasta itself is more accurately described as a tiny, hollow peg. In Italy, it is commonly used in soups, whereas in the United States, it is often used to make macaroni salad (see recipe below) (go figure).

Farfalle

Other names for this pasta are bow-tie pasta and strichetti.

A little bow tie with scalloped edges is what it appears to be. Although “farfalle” truly means “butterflies,” it turns out that we’ve been reading the form of this pasta incorrectly for years.

Fusilli

Various other names: rotini It has the appearance of a corkscrew. Fusilli is a screw-shaped pasta that is typically prepared from a flat noodle, although hollow, tubular screw-shaped pastas such as cavatappi or fusilli bucati are known by different names such as cavatappi or fusilli bucati.

Gnocchi

Gnudi and malfatti are two more names for this dish. What it seems to be: a little, soft dumpling made from potato, semolina, or ricotta, depending on the kind. The little mounds of dough are thick and roughly the size of a cork, and they are baked till golden brown.

Orecchiette

Recchietelle and stacchiodde are two more names for this item. What it appears to be: a little, curved disc with a hollow in the center is what it is. ‘Small ear’ is a name that literally means “tiny ear.”

Pappardelle

There are no other names for this person. It has the appearance of a very broad fettuccine. Depending on the recipe, flat noodles can be as wide as three centimeters and have fluted edges in some situations.

Tagliatelle

Other names for this dish are pizzoccheri and tagliolini. It has the following appearance: it is long, flat, and ribbon-shaped. It’s similar to fettuccine, except it’s rolled out a little more thinly.

Ziti

Other names for this dish include boccolotti, zitoni, zituane, and candele. An example of how it appears: a smooth, hollow tube with a straight-cut edge While tube-shaped pastas such as ziti, penne, rigatoni, and mostacchioli each have subtle variances in form, length, and texture, they are all regularly used in the same dishes, and their names are sometimes misconstrued. For even more confusion, consider the fact that ziti are really simply very short, broad bucatini OR unusually long ditatini, depending on your perspective.

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

Despite the fact that long, ribbon-cut noodles are commonly referred to as “spaghetti,” there are several variants on the classic dish. Pesto, fresh tomatoes, and sauces based on wine or butter are all excellent pairings for these noodles.

• 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.

• Penne are cylindrical-shaped pieces that come to a little point on both ends, forming a cylinder shape. The name comes from the Italian wordpenna, which literally translates as “pen.”

• 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.

• Manicotti are large tubes that are similar to cannelloni but have ridges on the inside. This form has its origins in Italian American cuisine and is likewise baked after the filling has been removed.

• 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.