Types of Pasta Shapes: Many Shapes and Sizes

Fresh Pasta vs. Dry Pasta

Is fresh pasta better than dried pasta? The answer is not quite so simple. Does it make a difference in the types of pasta shapes? We’ve discovered pros and cons to both. It depends, in large part,on your preferences. Fresh pasta  often costs more to purchase. But many believe the richer taste and texture makes the extra expensive worth it. Less expensive, dried pasta cooks up more quickly in boiling water. This makes it a great choice for those quick meals. It also stores for a much longer time without spoiling. When making homemade pasta, you might prefer to use it as fresh pasta, rather than drying for future use. Dried pasta will keep for much longer and can save time when cooking. In fact, we often make enough to use as fresh and then dry extra for a future meal. The best of both worlds! For many, the controversy of fresh pasta versus dried comes down to availability. Groceries carry many types from the classic spaghetti noodles to fun shapes like shells and farfalle.

Delectable Pasta Types and Shapes

Pasta is a staple in many homes and restaurants, and for good reason. Not only is it versatile and delicious, but there are also countless types of pasta shapes and sizes to choose from. In this ultimate guide, we’ll discuss 17 different types of pasta noodles and the best ways to enjoy them. From the history and origins of these delightful dishes to tips for pairing pasta shapes with sauces, we’ve got it all covered. So let’s dive into the wonderful world of pasta.

The History and Origins of Pasta Shapes

The history of pasta dates back thousands of years, with evidence suggesting that it was first enjoyed in ancient China and the Middle East. However, pasta flourished in Italy, evolving into the diverse shapes and sizes we know and love today. The importance of pasta shapes in various dishes cannot be understated, as each shape is designed to hold and complement sauces in its unique way.

Long Pasta Types and Their Uses

Spaghetti

Spaghetti, the classic long pasta shape, is perfect for twirling around your fork. This versatile choice pairs well with a variety of sauces and ingredients. Spaghetti is a favorite among pasta lovers worldwide, from traditional marinara to creamy carbonara.

Fettuccine

Another American favorite, Fettuccine’s flat, ribbon-like pasta makes a beautiful display in man dishes.  Made slightly wider than spaghetti, Fettucine pasta pairs perfectly well with thick, creamy sauces, such as the classic Alfredo. The wide surface area of fettuccine allows it to hold onto rich sauces, ensuring a delightful bite every time.

Linguine

Sometimes mistaken for Spaghetti, Linguine consists of a lengthy, thin, flat strand of pasta. Like fettuccine, but much smaller, the name Linguine means the Italian word for tiny tongues. This shape of pasta comes originated from the Liguria region in Italy. The region is known for being near the ocean and for its delicious cuisine. Linguine typically pairs with pesto. But it’s equally delicious with oil-based sauces. Many also use it in stir-fry dishes. We like it with a garlic-infused sauce, too.

Bucatini

At first look, it appears that bucatini pasta is thick spaghetti. However, look closer, and you’ll find how long and wavy strands of pasta are tubes. It’s hollow, like thin straws. This distinctive shape provides bucatini with a delicious al dente taste, making it a great choice to use with sauces like cacio and pepe.

Spaghetti All Chitarra

Various egg pasta from the Abruzzo region of Italy,  Spaghetti alla chitarra or maccheroni alla chitarra, consists of a square cross section about 2–3 mm thick. Similar varieties include Tonnarelli, from Lazio, and  Ciriole, a thicker version of chitarra. Spaghetti dough runs through an extruder to create the round lengths. However, Chitarra form from cutting a sheet into the lengths, creating a square rather than round in cross-section.

Tagliatelle

Tagliatelle can be described as fresh egg pasta the way spaghetti is dried. It’s a popular dish for people in Northern Italy, and although in the UK we have spaghetti, Italians traditionally consume it with fresh tagliatelle. It’s an elegant and refined dish that we’re used to. It’s often served with the creamy, buttery sauces Italians are known to be so fond of and, especially, when served alongside freshly-made basil pesto from Liguria. Tagliatelle is a silky and easy texture, and when served with fresh tomatoes, asparagus, and basil, it’s a great choice for children.

Egg Noodles

Egg noodles are thin ribbons composed of flour- and egg-based dough. The term “noodle” refers to their shape, which is typically lengthy. The majority of people use longer pasta forms as noodles. These kinds of noodles are popular in Asian, German, Jewish, and Turkish cuisines. Although each culture has its own egg noodles recipes, stores typically offer egg noodles that are large and flat. They are also yellow and dried.

Short Cut Pasta Types and Their Uses

Penne

Penne is a popular short cut pasta, characterized by its tube-like shape and diagonal-cut ends. The hollow center and ridged surface make penne ideal for capturing hearty sauces, such as bolognese or pesto. Penne is also great for baked pasta dishes, as it holds its shape well during cooking.

Ziti

If you need more convincing that ziti is different from penne, think about it again. Ziti is shorter and more substantial than quilled and generally has a smooth surface, though there are some rigate variations on ziti. Most often, it is created in Naples. Ziti originates from the Italian word meaning “the betrothed” and is typically served as the first course of the wedding. A medium-sized, tubular-shaped pasta, ziti is best served with chunky sauces and vegetable dishes that are trapped inside hollow centers. It’s also recognized as the preferred dish for baked ziti, a pasta casserole dish full of sauce and cheese.

Macaroni

Consumed all across the globe, Macaroni, often called elbow pasta, is a kind of pasta made of durum wheat. It is designed as a tube-shaped pasta. Macaroni is commonly used in stews, soups and  pasta salads. However, it’s most famous as part of the double-act mac and cheese.

Rigatoni

Rigatoni is another type of short-cut pasta, similar to penne but larger and more cylindrical. This pasta type has always been ridged and has edges that are square and generally straight. However, sometimes, it can be slightly bent. Rigatoni is very popular in the food of southern and central Italy and is derived directly from its Italian word rigato which means “ridged” or “lined.” The large ridges and deep ridges make rigatoni an exceptional alternative to ziti and penne. Sauces love adhering to rigatoni. It’s size and ridges make it perfect for chunky sauces and ingredients. In fact, it makes this particular pasta particularly tasty when served with tomato sauce and everything else. Try rigatoni in a spicy arrabbiata sauce for a flavorful meal. The large, robust shape is well-suited to the heat. The al dente chew on the rigatoni piece is truly luxurious.

Fusilli

Fusilli, also known as spiral pasta or curly pasta, is a short, twisted pasta shape perfect for capturing sauce in its crevices. Its unique shape makes it a favorite in pasta salads and cold dishes but also delicious in warm, tomato-based sauces.

It falls under the short-cut pasta category and is usually served with thick sauces and heavy creams as the grooves of the pasta hold the sauce in place and allow every bite to be equally tasty. Apart from the standard fusilli variety, it comes in various fun colors created by mixing other ingredients into the dough, for instance, adding tomato or beetroot to create an attractive red hue or spinach for a green color and cuttlefish ink to make the black variety.

Small Pasta Types and Their Uses

Orzo

Orzo is a small, rice-shaped pasta that’s often used in soups, salads, and as a side dish. This type of pasta cooks quickly and adds a delightful texture to your meal. Try orzo in a Mediterranean-inspired salad with fresh vegetables and feta cheese.

Ditalini

Ditalini is a type of small pasta that resembles tiny tubes. It’s often used in soups, like minestrone, where its small size allows it to blend seamlessly with the other ingredients. Ditalini can also be used in pasta salads or as a base for a light sauce.

Acini di Pepe

Acini di pepe, also known as the smallest pasta, is a tiny, round shape perfect for soups and salads. Its size and shape make it an excellent choice for dishes where the pasta needs to blend in with the other ingredients, like Italian wedding soup or summer pasta salads.

Pasta Sheets (Flat Pasta Noodles)

Lasagna Noodles

Of all the pasta noodles, lasagna noodles might be featured most on Sunday dinners. Lasagna is a pasta that is one of the oldest types, originating in the Middle Ages. It is made of very wide, flat sheets. These are stacked in layers with fillings that might include protein, vegetables, a bechamel sauce, and cheeses such as ricotta, mozzarella, and parmesan. Most also include Italian seasons. The dish is often topped with grated cheese that melts during baking. The dish is usually assembled in a large baking dish then baked. The final product is then cut into squares or rectangles for serving. It’s also possible to assemble these in individual dishes to bake and serve without dividing after baking.

Cannelloni

Cannelloni is part of the same pasta family as lasagne and is typically used using the exact same components. The only difference is with cannelloni, and the pasta sheets are rolled over the filling instead of being placed on top of it. This is a distinct look upon serving results in a highly different texture. Cannelloni is now available dried and is already in a tubular shape, meaning the fillings only need to be baked and stuffed into the tub.

Not Really Pasta

Gnocchi

We know that Gnocchi is not pasta, but some believe it is a close cousin or kind of pasta. When served, gnocchi seems similar to an Italian pasta dish, so for those with bad eyesight, it’s easy to need clarification. However, Gnocchi can be described as Italian potato dumplings more than macaroni. The word ‘gnocchi’ refers to ‘lumps’ within the Italian language. The dish is usually made of cooked potatoes, flour, and, in certain cases, ricotta cheese. However, other types of gnocchi exist as well. The Middle East is believed to be the place of origin of gnocchi. Wondering how to pronounce Gnocchi? We found this site quite helpful!

Tips for Cooking and Pairing Pasta Shapes with Sauces

1. Match the pasta shape to the sauce’s texture. Thin, delicate pastas pair well with light, oil-based sauces, while thicker, sturdier pastas hold to heavier, creamier ones.
2. Consider the ingredients in your dish. Larger pasta shapes like rigatoni or farfalle make perfect choices for capturing chunky ingredients, like vegetables or sausage.
3. Have fun and experiment! While knowing traditional pairings for pasta shapes and sauces makes for a good start, don’t hesitate to mix it up and try new combinations.
4. Cook pasta al dente to ensure the best texture and flavor. Overcooked pasta becomes mushy and loses its ability to hold onto sauce.
5. Save some pasta water to help thicken and bind your sauce to the pasta. The starchy water create a more cohesive, flavorful dish.

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