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.
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.
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).
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!
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.
Pasta shells are also known by other names. What it looks like: well, it looks like a conch shell, obviously.
Tubettini is known by several other names. It has the appearance of a very little, short tube. “Ditalini” is an Italian word that literally translates as “little thimbles,” although the pasta itself is more aptly described as a tiny, hollow peg. In Italy, it is widely used in soups, but in the United States, it is often used to make macaroni salad (see recipe below) (go figure).
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.
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.
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.
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.”
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.
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.
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.
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.
Cavatappi – Wikipedia
|Alternative names||Cellentani, serpentini, trivelle, stortelli, spirali, double elbows, amori|
|Place of origin||Italy|
Cavatappi is a macaroni that has been shaped into a helical tube. Corkscrews are referred to as cavatappi in Italian. Cellentani, amori, spirali, and ortortiglione are some of the other names for this fruit. It should not be confused with a different pasta shape that is sometimes referred to as “corkscrew pasta” and that is known by a variety of names as well, that other shape being fusilli, which is also known as rotini, eliche, girandole, tortiglioni, or spirali, and which differs from cavatappi in that it is a twisted flat pasta rather than the hollow tube shape of cavatappi.
Cavatappi is a form of macaroni, or a thick, hollow pasta, that is cooked without the use of eggs and is quite popular in Italy.
Salads, soups, and casseroles are just a few of the foods that might benefit from the addition of this ingredient.
Cavatappi is an Italian term coined by combining the words cava and tappi, which literally translates as “stopper (or top or cap) extractor” or “stopper extractor” (acorkscrew). It is also known by a variety of other names.
Cavatappiis a generic moniker that has been used by several companies who have attempted to replicateBarilla’scellentani. This unique design was created in the 1970s at the Barilla pasta factory in Parma, when a set of pasta dies was manufactured by accident with a spiral (instead of straight) set of lines on the surface. These were used to make pasta in the shape of a spiral or spring (mollain Italian). Adriano Celentano, one of the most prominent showmen of the period, was given the moniker “il molleggiato” by Barilla, who chose to name the pasta after him.
The cavatappi shape can be best characterized as a ridged tube that has been extruded into a helix shape by a limited number of rotations, which is the most common description. The number of turns is usually between one and three, depending on the situation (with less than one full turn, the shape degenerates into a twisted version ofelbow macaroni).
Cavatappi is a pasta dish that is commonly served with Italian-style dishes such as cavatappi Amatriciana and cavatappi pomodoro. When it comes to cheese, it is most commonly seen in tomato-based pasta sauces and is strongly related with various types of cheeses such as mozzarella, Parmesan, and provolone. Formulacaroni and cheese is a popular combination to serve with 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.
MaraZe/Shutterstock Spaghetti is available in a variety of forms, including spaghetti alla chitarra, spaghettini, and spaghettoni, among others. Spaghetti is most commonly eaten with tomato sauce or meatballs, but there are a variety of other recipes that may be made with pasta.
Linguine means “little tongues.” It’s wider and flatter than spaghetti.
Linguine. SherSor/Shutterstock Bavettine, bavette fini, radichini, trenette, and linguettine are some of the other names and variants for this dish. In most cases, linguine is served with pesto.
Fettuccine translates to “little ribbons.” It’s flatter than linguine.
Fettuccine. Images courtesy of Romulo Yanes/Condé Nast/Getty Images Fettuccine comes in a variety of shapes and sizes, and is also known by other names such as lasagnette, fettucce, ramicce, and sagne. It is fettuccine Alfredo that is the most well-known fettuccine dish, and it is made with a thick cream sauce.
Tagliatelle’s name originates from the Italian verb “tagliare,” which means to cut. It’s similar to fettuccine but is generally a bit narrower.
Tagliatelle. Image courtesy of Natasha Breen /REDA CO /Universal Images Group / Getty Images As stated by Barilla, tagliatelle is “great for soaking up every last drop of sauce,” and it may be served with “meat or Bolognese sauces,” as well as topped with “options like as nuts, cheese, tomato, and basil,” among other things.
Scialatielli is essentially tagliatelle that’s cut into shorter pieces.
Scialatelli.Pixel-Shot/Shutterstock A chef named Enrico Cosentino came up with the idea for scialatielli, which was first conceived in the 1960s, making it one of the most recent forms of pasta to be developed.
Pappardelle’s fun name comes from the verb “pappare,” which means to “eat with childish joy and pleasure.”
Pappardelle. Corina Photograph courtesy of Daniela Obertas/Shutterstock Pappardelle is the largest of the ribbon-shaped pastas, and according to Barilla, it is best served with a “thick rabbit ragu,” but it is also good with “slow-cooked meat of any type.”
Mafaldine is another flat pasta, with wavy edges. It was named after Princess Mafalda of Savoy.
Mafaldine. Aleksandra Duda courtesy of Shutterstock Because of its link to Princess Mafalda, it is often referred to as reginette, which literally translates as “little queens.” Toss mafaldine with “game sauces, ragu Napoletano, seafood or shellfish sauces, and white sauces created from soft cheeses with the addition of ginger, horseradish, or saffron,” according to Taste Atlas. The pasta tripoline, which is similar to ravioli in appearance but only has ridges on one side, is also available.
Capellini, aka angel hair pasta, translates to “thin hair.” It’s a thin form of spaghetti.
Pasta aglio olio (angel hair). Photograph courtesy of Brian Yarvin/Shutterstock According to Barilla’s website, capellini goes well with “simple light tomato sauces, broths, consommés, and soups, or in light dairy sauces like parsley crème,” among other things.
Bucatini is another spaghetti-like pasta, though it has a hole in the middle. The word translates to “hollow straws.”
Bucatini. Photograph courtesy of Liudmyla Chuhunova/Shutterstock Because bucatini is hollow, it varies from spaghetti in that it is thinner and longer in length, similar to penne-style noodle. The bucatini dish known as Bucatini all’amatriciana is named after the Italian town of Amatrice, and it is the most popular in the world. The most important component is guanciale, which is cured pig cheek. There is another form of pasta known as perciatelli that is essentially identical to bucatini in flavor and appearance.
Bigoli gets its name from how it’s made: with a pasta press called a bigolaro.
Bigoli. ChiccoDodiFC/Shutterstock Bigoli is a type of pasta that is thicker and softer than spaghetti. There are occasions when it is prepared with duck eggs.
The word pici derives from “appiciare,” which means “to stick.” It’s basically fat, hand-rolled spaghetti.
Pici.gowithstock/Shutterstock What distinguishes pici from other crafts is that each piece is unique — no two pieces of pici are the same length or thickness owing to the fact that they are all handcrafted. It goes well with a variety of different foods.
Maccheroni alla molinara translates to “the miller’s wife’s pasta.”
Maccheroni al molinara (mozzarella pasta). Photograph courtesy of Mark Gail/The Washington Post/Getty Images Similarly to macaroni alla molinara, maccheroni alla molinara is another very long, hand-rolled, thick type of noodle that is formed into loops.
Even more impressively, according to The Washington Post, the components are initially 5 feet long before they are assembled.
Vermicelli means “little worms” and is longer and thinner than spaghetti.
Vermicelli. Kritchai7752/Shutterstock Many other nations’ cuisines, like as Vietnamese cuisine, have included vermicelli into their recipes. Pasta Fits, on the other hand, suggests topping it with “any sauce,” or incorporating it into a salad or stir-fry.
Ravioli is the most famous of the “stuffed pastas.” It can be filled with meat or cheese.
Ravioli.janosmarton/Shutterstock The two pieces of pasta are frequently glued together with a fork, resulting in ridges on the pieces.
Tortellini is small and ring-shaped, and it is stuffed with meat or cheese.
Tortellini. Photograph courtesy of Ivano de Santis/Shutterstock Tortellini also have a shape that resembles navels, earning them the moniker “belly buttons.” These tortelli (bigger in size) and tortelloni (smaller in size) are interchangeable (only filled with cheese or vegetables). Another variation with a similar form is cappelletti, which literally translates as “little hats.” In addition, they are frequently stuffed with cheese.
Caramelle is stuffed and shaped to look like a piece of candy.
Caramelle.ajborges/Shutterstock That’s also where the name originates from: those caramel candy that everyone’s grandmothers seem to have in their possession. It is also available in a variety of vibrant hues.
Creste di galli gets its name from its shape — it looks like the crest on a rooster.
Via Virtu Studio/Shutterstock, the Galli crest is depicted. Creste di galli also has a mohawk-like appearance and, according to Pastosa, “possesses maximum sauce-retention due to its tubular form and ruffled edge.” Creste di galli is available in a variety of colors. Quadrefiore is a four-sided variation that is comparable to quadrefiore.
Busiate is a type of long macaroni. Its name comes from the Sicilian word “busa,” which means reed.
Busiate. Photograph courtesy of Natalia Aggiato/Shutterstock It is possible to prepare busiate by spinning the pasta around a long pin, such as a knitting needle, or by winding the spaghetti around a branch. The most typical food produced with busiante ispesto alla trapanese, an antipasto made with red tomato pesto, which is the most popular dish created with it.
Trofie is the best pasta for pesto.
Trofie courtesy of Marina Bakush/Shutterstock. The fact that it comes from the same region of Italy as basil pesto Genovese, the most well-known of all pesto sauces, or the fact that the pesto gets stuck in the spirals, are also possible explanations.
Fusilli is a corkscrew-shaped pasta, but it has a much tighter spiral.
Fusilli. Cristina Ionescu/File:/www.stockphoto.com/ Fusilli noodles have a similar appearance to springs. The term “fuso,” which means “spindle,” is derived from the Italian word for “fuso.” Fusilli is a great choice for cold pasta salads because of its firm texture. One of the other variations is the radiatori, which has the appearance of a squashed fusilli with a ridge along one of its long sides.
Rotini is frequently mislabeled as fusilli in the US, but the two are different. Rotini has external-facing grooves. It means “twists.”
Rotini. Photograph courtesy of Narin Eungsuwat/Shutterstock According to Barilla, rotini is ideal for “light tomato sauces (with or without finely chopped vegetables), dairy-based sauces, or oil-based sauces,” as well as “light tomato sauces.” It’s also a good addition to spaghetti salad.
Gemelli, or “twins,” is a single S-shaped piece of pasta twisted into a spiral.
Gemelli. Photograph by Deb Lindsey for The Washington Post/Getty Images Contrary to rotini and fusilli, this pasta has the appearance of a double helix or double corkscrew, albeit it is still made of a single piece. Gemelli pasta is also recommended by Barilla for use in pasta salad.
Farfalle, or bow tie pasta as it’s known in the US, means “butterfly.” Do you see the resemblance?
Farfalle. Photograph courtesy of Ildi Papp/Shutterstock Farfalle should be used in “light sauces with vegetables or fish, dairy-based sauces, simple oil-based sauces, or in pasta salads,” according to Barillare.
It’s also known by the names fiochetti, fiocconi, farfalloni, galla genovese, strichetti, and nocchette, among other variations on the theme.
Tripolini are similar to farfalle, but they have deeper “baskets” at the ends.
Tripolini. Photo credit: AN NGUYEN/Shutterstock Tripolini is a kind of canestrini, which literally translates as “small baskets.” When it comes to sauces, its baskets are “great scoops for sauces, especially types of fish and meat ragù in bigger sizes, and when it comes to soups and broths, the texture is delicious in smaller ones.”
Conchiglie means shells, which is the name used by Americans.
Conchiglie. Photograph courtesy of Daila Jansone/Shutterstock Shells are an excellent choice for any heavy sauce since the pocket-like form keeps the sauce inside the shell. Conchiglie are also available in a variety of hues, including black squid ink and green spinach. There is a smaller variation known as cicioneddos that is also available.
Cavatelli, or “little hollows,” look similar to hot dog buns.
Cavatelli. Renee Comet is a photographer for The Washington Post and Getty Images. Cavatelli is typically served with broccoli rabe, or just with garlic and broccoli—or you can make it even creamier by mixing in ricotta into the dough.
Campanelle, which loosely means “bell flowers” or “little bells,” is a cone-shaped pasta with a ruffled edge.
Campanelle. Photograph courtesy of Valerie Nik/Shutterstock The hollow core is ideal for catching sauce and other liquids.
Ditalini, which translates to “thimbles,” has many names, like tubettini or magghietti.
Ditalini. GolubSergei/Shutterstock Ditalini are often twice as tall as they are wide, and they are widely used across Sicily as a type of bread. Ditalini is frequently used in the preparation of pasta e fagioli, a sort of soup consisting of pasta and beans.
Gnocchi are dumpling-shaped, and they are made with potatoes.
Gnocchi. stockcreations/Shutterstock On the top, there are ridges that distinguish gnocchi from other pasta dishes. These may be created using either fork or gnocchi board.
Penne is a hollow type of pasta, named for its pen-like shape.
Penne. Photograph courtesy of Natalia Pshenichnaya/Shutterstock Penne may be distinguished by the diagonal holds that it has at either end. It is particularly ideal for thicker sauces and meals such as penne alla vodka, which is well-known around the world. Trenne is identical to penne, with the exception that it is more triangular in shape.
Rigatoni’s name comes from the Italian word “rigato” which means ridged, or lined. Rigatoni is typically larger than ziti or penne.
Rigatoni. Eddy Buttarelli/REDA CO/Universal Images Group/Getty Images; courtesy of the photographer. In addition, rigatoni is sliced straight, as opposed to the diagonal cut of penne. When opposed to smoother pastas, such as ziti, the ridges on rigatoni make it easier for sauces and cheese to adhere to the pasta. Rigatoni cooked in the oven is a traditional rigatoni dish.
Tortiglioni is similar to rigatoni, but the grooves spiral around the pasta instead of straight down.
Tortiglioni. Photograph courtesy of Evgenii Emelianov/Shutterstock The word “torque” derives from the Latin verb “to torquere,” which literally translates as “to twist.”
Pastina, which literally means “little pasta,” is the smallest type of pasta available. It comes in different shapes like stelline, pictured below.
Pastina. Toasted Pictures courtesy of Shutterstock Others include corallini, grattini, tempestine, and a number of additional types. Pastina is typically used as a component in Italian soups and stews.
Acini di pepe, which translates to “grains of pepper,” is a small bead-like type of pasta.
Acini di pepe is a kind of pepperoni. Images courtesy of Romulo Yanes/Condé Nast/Getty Images Because of its tiny size, acini di pepe is commonly used in soups. It has a texture similar to couscous.
Orzo, also known as risoni, is Italian for “barley,” though the pieces are rice-shaped and sized.
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. More:FeaturesFoodPastadinner It denotes the presence of an expanding section or menu, as well as the presence of previous and next navigation choices.
ARCHAEOLOGY OF PASTA – Cavatappi
It is believed that the term cavatappi derives from the Italian word for “corkscrew.” It is also known by other, less inventive names, such as “spirali.” In line with its moniker, this spiral pasta is hollow on the inside and has grooves on the outside. The amount of twists varies from version to version, with some versions having as little as one twist. According to Wikipedia, it is wrong to refer to this form as a spiral because it is mathematically erroneous. A helix, in technical terms, is a curve carved into a cylinder, which is what this incision is.
When faced with a decision between honoring a traditional name that is over a thousand years old and Wikipedia’s “math geek” moment, Wikipedia can theoretically choose the former over the latter.
WHERE IS CAVATAPPI MADE?
A southern Italian cut from the province of Campania, it is a delicacy. Cavatappi is primarily constructed by small old ladies who will beat the living daylights out of you with a ruler if you try to tell them that it isn’t a spiral.
PASTA IS REALLY JUST AN EDIBLE MATHEMATICAL EQUATION?
There isn’t much more to say about pasta than has already been stated. However, every once in a while, someone comes along who takes a completely different approach to something that is normal in our society. In his bookPasta by Design, author George Legendre transforms pasta designs into mathematical formulae, which may then be used to create new pasta shapes. His next step is to take them and begin revealing unexpected linkages between their various forms, how we utilize the cuts, and our shared DNA.
However, it is still rather impressive!
WHAT SAUCES GO WELL WITH CAVATAPPI?
As far as edible DNA sculptures go, cavatappi is a good choice for pasta salads. Overall, this cut lends a somewhat more squiggly appearance to your meal than a regular penne. Any recipe that calls for lasagna will work with this pasta, even baked recipes that would ordinarily call for lasagna. Interested in seeing one of our dishes that incorporates cavatappi? Check out our pesto sauce recipe!
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.
First, let’s learn a little bit about the many sorts of pasta shapes and how they are formed before you go crazy with the flavors and finishing touches.
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.
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 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.
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.
Fettuccini is a flat spaghetti noodle that looks similar to a flat spaghetti noodle. It’s a noodle that’s thicker and denser in texture. In contrast to other forms of long pasta, because it is quite wide, it works well with chunky meat sauces. Without a doubt, creamy alfredo sauce combined over fettuccine is a winning combination.
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 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.
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.
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.
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.
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 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.
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.
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.
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 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 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.
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.
Although it may sound foreign, bow tie spaghetti is a simple dish.
It may be found in a variety of creamy pasta dishes as well as pasta salads (and perhaps even as an accompaniment to elbow macaroni for your children’s painting project). It seems like there isn’t much you can’t do with this style of pasta.
Gemelli 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.
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 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 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.
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 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.
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 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.
When it comes to little pasta forms, Ditalini is likewise on the smaller end of the range, as is rigatoni.
Ditalini is similar to ziti noodles in that it is made up of multiple smaller noodles that are sliced together. A prominent component in minestrone soup, as well as in pasta Fagioli, is fennel seed powder.
Sheet pasta noodles are exactly what they sound like: they are thin and flat, like a sheet of paper (but small dimensions of course).
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.
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 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 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.
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 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.
We touched on a few of these points above in relation to the various sizes of conchiglie pasta (shells). It’s merely another term for gigantic conchiglie, which is what it is. Typically, you’ll load it with a cheese filling (don’t be afraid to add some herbs and flavorings to make it more interesting). Then, just before baking, drizzle some sauce over top.
Mezzelune 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.
In this category, there is just one sort of pasta that you should be familiar with, and that is.
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?
You’ve seen the pasta section of the grocery store, so you’re aware that you have alternatives to choose from. If you were to traverse the world, you would come across hundreds of different varieties of pasta, some of which had various names in different parts of the world. However, there are around 20 to 30 of them that are the most frequent in the United States. They are produced using one of two methods: hand-rolling or extrusion. The majority of pastas are made with only two simple ingredients: flour and eggs.
- After the flour and egg (or water) are combined, the dough is kneaded until it forms a ball that is flattened out and cut into various shapes.
- The second process, extrusion, is used to manufacture the vast majority of the varieties of pasta marketed commercially.
- Although the recipe may vary, the egg is often substituted for water, and semolina flour is frequently used in place of all-purpose flour in most cases.
- It is used to make pasta and bread.
Fresh pasta versus dried pasta
While fresh pasta will always be a pleasant experience, dried pasta may be a good option for heartier meals that require the noodles to hold up to robust sauces and more vigorous cooking (like in casseroles). Because it has a more sensitive feel, freshly rolled pasta will cook more quickly than dried pasta.
Selecting and storing pasta
Fresh pasta can 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 best 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 pair well with lighter sauces such as those made with olive oil or cream. Make use of any of the shorter pasta varieties if you’re going to make a chunkier sauce.
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!
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.
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.
A classic comfort food or side dish, macaroni and cheese is one of the most well-known uses for this versatile ingredient. On this gorgeously saucybaked mac and cheese with a crispy golden coating, you may use normal macaroni or elbow macaroni for a different twist.
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!
Creamy Baked Cavatappi Pasta (Italian Corkscrew Pasta)
Baked Cavatappi Pasta with Creamy Sauce (Italian Corkscrew Pasta) It is possible that this content contains affiliate links. Please take the time to read my disclosure policy. Cavatappi Pasta is a creamy and cheesy dish that is a more sophisticated version of mac & cheese. Cavatappi noodles, also known as corkscrew pasta, are a delightful pasta dish that can be eaten on their own or as a side dish at your next family meal. In order to elevate this recipe to the next level, I developed my own cheese sauce.
With every bite, you’ll be loaded with robust taste thanks to the rich, creamy sauce clinging to the ridged corkscrew noodles.
What is Cavatappi?
Cavatappi is a type of macaroni that is recognized by its spiral form, which is unique to it. Short, thin, and ridged, this pasta is a favorite among chefs. When served with thick and creamy sauces such as white cheese sauce, it is particularly delicious. So it’s an excellent choice for baked macaroni and cheese, among other things. Cavatappi is the Italian word for corkscrew, which is a fun tidbit!
- Cavatappi Pasta: Originating in southern Italy, this tubular, spiral-shaped pasta is a favorite of many. Cavatappi may be used in both hot and baked recipes, as well as cold pasta salads. This flexible noodle is likely to go nicely with any sauce you choose to serve it with. Oil (olive): It will aid in preventing your cooked cavatappi from sticking to the pan. Extra-virgin olive oil is one of the healthiest fats available, which is why we choose to use it in our recipes. Unsalted Butter (sometimes known as unsalted margarine): If you use unsalted butter for this recipe, you won’t have to worry about the finished product being too salty. Keep in mind that cheese tends to be pretty salty, and you’ll be adding salt to your cheese sauce in addition. All-purpose Flour: It’s likely that you already have this multi-purpose staple in your cabinet. It is absolutely necessary for making a rich, creamy sauce. For this dish, you can use whatever type of milk that you choose. Use of plant-based milk is also permissible
- However, be certain that the milk is simple and free of any added flavour
- Heavy Cream: This is an essential element that should not be overlooked. A generous amount of heavy cream is used to pull your sauce together and give it that gooey consistency we all adore. Heavy cream and heavy whipping cream are practically the same item
- However, heavy cream is more expensive. Salt and pepper: We’re using basic spices in this dish so that the flavor of the cheese can take center stage
- Salt and pepper are optional. Cheese: For this creamy baked cavatappi dish, we recommend using basic cheddar cheese as the cheese of choice. Although you may purchase pre-shredded cheese, it is definitely worth the time and effort to shred your own.
How to Make Creamy Cavatappi Pasta
- Prepare a big saucepan of water by bringing it to a boil. Add the cavatappi pasta after you’ve sprinkled some salt on it. Cook until the pasta is al dente. After draining the pasta, sprinkle with olive oil to prevent it from sticking together
Step 2: Make the Cheese Sauce(Roux)
- Melt the butter in a pot or skillet over medium heat, then whisk in the flour, salt, and pepper until well combined. Cook for 2 minutes while whisking constantly.
- In a large mixing bowl, combine the milk and heavy cream, stirring frequently. Reduce the heat to medium-low and continue to simmer for a few minutes, or until the mixture has just slightly thickened. Remove the pan from the heat and stir in 1 cup shredded cheese. Stir until the chocolate is melted
Step 3: Assemble and Bake
- Toss the cooked cavatappi noodles with the cheese sauce to cover them completely. Half of the spaghetti should be poured into the baking dish. Sprinkle the top with 1/2 cup shredded cheddar cheese
- Bake for 15-20 minutes, or until the cheese has melted, until the rest of the ingredients has been added and the cheese has melted. Serve and take pleasure in it
Tips for the Best Cavatappi Pasta and Cheese
- It’s recommended to use block cheese and shred it yourself rather than buying shredded cheese. Pre-shredded cheese should be avoided since it will not melt correctly. Your cavatappi should be cooked just a little less than al dente (about 1 minute shorter than the package directions)
- When preparing the roux, make sure the milk is completely chilled before adding it to the butter and flour combination. As a result, there will be no clumping of the flour. Continually cook the rous until bubbles appear on the surface. Then cook for another 2 minutes before removing the chicken from the head and adding the cheese
Other Ways to Use Cavatappi Noodles
- A delectable Italian-inspired dish cooked with springy Cavatappi pasta, traditional pesto sauce, and freshly grated parmesan cheese, Pesto Cavatappi is sure to please. Add mushrooms and sliced tomatoes to make this a heartier dish even better. Cavatappi Pasta Salad: To make a nutritious cavatappi pasta salad, combine the cooked cavatappi with vegetables and deli meats, then drizzle with Italian dressing. A delicious combination of cavatappi pasta and chicken, this dish will not disappoint. Combining the cooked cavatappi with bits of grilled chicken and sun-dried tomatoes makes for a filling and satisfying dinner. Cavatappi Pasta with Shrimp (Tex-Mex): This unusual mix of pasta and shrimp brings Italy and the Southwest together! Cavatappi pasta is cooked with chunky salsa, lime and cilantro, and luscious jumbo shrimp in a Tex-Mex style.
Cavatappi vs Cellentani
Cavatappi is also known as Cellentani in some circles, so if you happen to encounter the latter, go ahead and get it for this recipe.
Can I Make it Ahead of Time?
Recipes like this baked cavatappi dish are great for meal planning because they can be prepared ahead of time and kept fresh in the refrigerator for several days. You may just reheat it in the microwave until you’re ready to consume it.
Storing Cavatappi Mac and Cheese
Baked cavatappi can be kept in an airtight container in the refrigerator for up to 3-5 days after baking. Why not prepare it over the weekend and reheat it for your evening dinners? You may freeze this meal in airtight containers or freezer bags to extend the shelf life of the finished product. If You Enjoy This Recipe, Please Share It! Take a Look at These If you’ve attempted this recipe, please let me know how your Cavatappi Pasta turned out in the comments section down below!
For the Cheese Sauce
- 1 14 cup milk of any kind
- 3/4 cup heavy cream
- 1/4 teaspoon salt (plus additional salt for adding to the water and cooking the pasta)
- 1/8 teaspoon black pepper
- 2 12 cups shredded cheddar cheese (divided)
- Optional chopped parsley for serving
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Preheat the oven to 325 degrees Fahrenheit. Prepare a square baking dish by greasing it and setting it aside
Cook the Pasta
- Prepare a big saucepan of water by bringing it to a boil. When the water is boiling, add a pinch of salt and the dry cavatappi pasta to the pot. Cook until the pasta is al dente (about 1 minute less than the package directions)
- Drain. Drain the spaghetti and toss it with olive oil to prevent it from becoming stuck together. While you’re making the cheese sauce, set it aside to cool.
Make the Cheese Sauce
- In a medium-sized saucepan, melt the butter over medium heat. Combine the flour, salt, and pepper in a mixing bowl. Cook for 2 minutes while whisking constantly. Pour in the milk and heavy cream in a slow, steady stream, stirring continually. Reduce the heat to medium-low and continue to cook for a few minutes, or until bubbles appear on the surface. then simmer for another 2 minutes, or until the mixture is just thickened
- Remove from heat. Remove the pan from the heat and stir in 1 cup shredded cheese. Stir until the chocolate is melted
Assemble and Bake
- Toss in the cooked cavatappi noodles until they are well coated. Half of the mixture should be poured into the baking dish. Sprinkle the top with 1/2 cup shredded cheddar cheese
- Lastly, fold in the remaining mixture and top with the remaining cheese. Place the pan in the oven for 15-20 minutes, or until the cheese is melted
- Serve immediately with your favorite vegetable or salad, garnished with optional finely chopped parsley
- Make use of high-quality block cheese that you have shredded yourself. Pre-shredded cheese should be avoided since it will not melt correctly. As you are preparing the roux, make sure that the milk is completely chilled before adding it to the butter and flour combination. As a result, there will be no clumping of the flour.
535 calories|34 grams of carbohydrates|19 grams of protein|36 grams of fat|22 grams of saturated fat|1 gram of trans fat|110 milligrams of cholesterol|426 milligrams of sodium|225 milligrams of potassium|1 gram of fiber|4 grams of sugar|1167 international units of vitamin A|1 milligram of vitamin C|427 milligrams of calcium|1 milligram of iron Dinner, lunch, and the main course are included.
Cuisine:American Cavatappi, Cavatappi Noodles, Cavatappi Pasta, Cavatappi Noodles and Cavatappi Pasta Follow us on Pinterest @izzycooking or tag us in a picture there.
I’m Izzy, and I’m a foodie who also happens to be a photographer. A variety of quick and easy meals that are excellent for individuals on the go can be found right here. My site is dedicated to assisting you in preparing and enjoying tasty and nutritious meals at home.