Pasta is a staple in many kitchens around the world, beloved for its versatility and ease of preparation. Whether you’re making a quick weeknight dinner or crafting a gourmet meal, pasta is often at the center of the dish. With so many varieties to choose from, it can be tough to know where to start. This guide will introduce you to 20 different types of pasta, along with tips on how to cook them and what sauces or dishes they pair well with.
Long Pasta
1. Spaghetti
Perhaps the most recognized pasta shape, spaghetti is a long, thin noodle that’s a favorite in many households. It pairs well with a variety of sauces, especially tomato-based ones like marinara or bolognese. Spaghetti is also great for simple dishes like aglio e olio. Its versatility allows it to be used in both simple and complex dishes, making it a pantry staple for many.
2. Linguine
Linguine is similar to spaghetti but is slightly flatter and wider. This shape is ideal for seafood dishes, particularly those involving clams or shrimp, such as linguine alle vongole. It also works well with lighter sauces like pesto or lemon butter, making it a popular choice for summer meals.
3. Fettuccine
Fettuccine is a flat, thick noodle often associated with fettuccine alfredo, where it’s served with a rich, creamy sauce. Its thickness makes it suitable for heavier sauces, especially those with meat or cream. Fettuccine is also a common choice in Italian-American cuisine, often served with chicken or seafood.
4. Bucatini
Bucatini looks like thick spaghetti but has a small hole running through the center. This unique shape is perfect for capturing sauces, making it ideal for all’amatriciana, a traditional Roman dish with tomato and guanciale. Bucatini’s hollow center also makes it a fun pasta to eat, as the sauce fills the tube, delivering a burst of flavor with each bite.
5. Pappardelle
Pappardelle are large, broad noodles that are often used in hearty dishes like ragu or bolognese. Their width allows them to stand up to rich, meaty sauces, making them a favorite for more substantial meals. Pappardelle is particularly popular in Tuscan cuisine, where it’s often paired with wild boar ragu.
Short Pasta
6. Penne
Penne is a cylindrical pasta that comes with either smooth or ridged sides. The ridges are perfect for holding onto thicker sauces like arrabbiata or pesto, while the hollow center captures bits of sauce and ingredients, ensuring every bite is flavorful. Penne is also a common choice for baked pasta dishes, such as pasta al forno.
7. Fusilli
Fusilli are spiral-shaped noodles that work well with both creamy and chunky sauces. Their twisted shape helps hold onto sauce, making them a great choice for pasta salads and dishes like fusilli with tomato and basil. Fusilli’s unique shape also makes it a favorite among kids, as it’s easy to eat and fun to twirl on a fork.
8. Macaroni
Macaroni are small, elbow-shaped pasta pieces best known for their use in macaroni and cheese. Their size and shape make them versatile, also working well in baked dishes and soups. Macaroni is a comfort food staple, often associated with childhood memories of homemade meals.
9. Farfalle
Also known as “bow-tie” pasta, farfalle are flat, pinched in the middle to create their distinct shape. This pasta works well in lighter, cream-based sauces and is also a popular choice for pasta salads. Farfalle’s whimsical shape makes it a hit at parties and potlucks, where it’s often served in cold pasta salads.
10. Rigatoni
Rigatoni are large, ridged tubes that are often used in baked dishes like baked rigatoni or pasta al forno. Their size and ridges make them perfect for holding onto thick, hearty sauces. Rigatoni is also a popular choice for hearty, meaty sauces like ragù alla bolognese, where the ridges trap the sauce and create a satisfying bite.
Stuffed Pasta
11. Ravioli
Ravioli are square or circular pasta filled with a variety of ingredients, from cheese to meat to vegetables. They are often served with a light tomato sauce, butter, or a simple broth, depending on the filling. Ravioli can also be fried for a crispy appetizer, making it a versatile option for different courses.
12. Tortellini
Tortellini are small, ring-shaped pasta that are typically stuffed with cheese, meat, or spinach. They’re often served in broth as a soup or with a cream sauce. Tortellini is a traditional dish from the Emilia-Romagna region of Italy, often enjoyed during the colder months.
13. Cannelloni
Cannelloni are large tubes of pasta that are stuffed and then baked. Common fillings include ricotta and spinach or a rich meat mixture. They are typically topped with a tomato or béchamel sauce before baking. Cannelloni is a popular choice for special occasions, as it can be made ahead of time and baked just before serving.
14. Cappelletti
Cappelletti are small, hat-shaped pasta similar to tortellini but slightly larger. They are traditionally filled with cheese or meat and are served in broth, especially during holidays in Italy. Cappelletti are often served as a first course during Christmas celebrations, where they symbolize abundance and good fortune.
15. Agnolotti
Agnolotti are small, half-moon-shaped stuffed pasta that are typically filled with roasted meat or vegetables. They are often served with a simple sage and butter sauce or in a broth. Agnolotti are a specialty of the Piedmont region of Italy, where they are often served with rich, buttery sauces.
Specialty Pasta
16. Orzo
Orzo is a small, rice-shaped pasta that is often used in soups, salads, or as a side dish. It’s versatile and can be served warm or cold, making it a popular choice for pasta salads. Orzo is also a great addition to soups, where it adds a comforting, hearty element.
17. Gnocchi
Gnocchi are small, soft dumplings made from potato, flour, and egg. They are often served with rich sauces like gorgonzola cream or tomato sauce, and are a comforting, hearty dish. Gnocchi can also be pan-fried for a crispy exterior, adding texture to the dish.
18. Cavatappi
Cavatappi are spiral-shaped pasta that are larger than fusilli, with a hollow center. This shape makes them ideal for creamy sauces, like in cavatappi alfredo, as well as baked pasta dishes. Cavatappi is a popular choice for macaroni and cheese, where the spirals hold onto the cheesy sauce for a satisfying bite.
19. Orecchiette
Orecchiette are small, ear-shaped pasta that are often served with vegetable-based sauces, such as orecchiette with broccoli rabe and sausage. Their shape makes them perfect for capturing bits of sauce and ingredients. Orecchiette is a traditional pasta from the Puglia region of Italy, where it’s often paired with local ingredients like turnip greens.
20. Conchiglie
Conchiglie, also known as “shells,” are versatile and come in various sizes. They’re perfect for baked dishes, creamy sauces, and are commonly used in pasta bakes and stuffed shells. The larger shells can be stuffed with ricotta and spinach, then baked in a marinara sauce for a satisfying meal.
Additional Pasta Types and Variations
While we’ve covered 20 popular types of pasta, there are countless other variations and regional specialties worth exploring. For example, strozzapreti, meaning “priest stranglers,” are twisted pasta from Emilia-Romagna, often served with rich meat sauces. Bigoli is a thick, spaghetti-like pasta from Veneto, traditionally made with buckwheat flour and served with duck ragu. Squid Ink Pasta is another specialty, offering a dramatic black color and a slightly briny flavor, often paired with seafood.
Tips for Cooking Pasta
- Use Plenty of Water: Ensure that your pasta has enough room to move around while cooking to prevent sticking.
- Salt the Water Well: Pasta absorbs the water it cooks in, so salting the water is crucial for flavor.
- Stir the Pasta: This prevents the noodles from sticking together, especially in the first few minutes of cooking.
- Cook Until Al Dente: This means the pasta should be firm to the bite, not mushy. This is especially important if you plan to finish cooking the pasta in the sauce.
- Reserve Some Pasta Water: The starchy cooking water can help thicken and bring together your sauce. Learn more about the science of cooking pasta.
Serving Suggestions and Pairings
Pairing the right sauce with the right pasta can elevate a dish to new heights. For example, bucatini pairs wonderfully with rich, tomato-based sauces, while delicate orzo is best suited for lighter, broth-based dishes. Experimenting with different combinations can lead to delightful discoveries and personalized recipes that suit your taste preferences.
FAQs
How Do You Store Fresh Pasta?
Fresh pasta can be stored in the refrigerator for up to two days. If you want to keep it longer, freeze it on a baking sheet before transferring it to an airtight container. Frozen pasta can last up to three months.
What’s the Best Sauce for Each Pasta Type?
Generally, long pasta pairs well with light, oil-based sauces, while short pasta is better suited for thicker, chunkier sauces. Stuffed pasta is often served with simple sauces that allow the filling to shine. Discover more sauce pairings.
Can You Freeze Cooked Pasta?
Yes, cooked pasta can be frozen. It’s best to freeze it in a single layer on a baking sheet before transferring it to a bag or container. When reheating, you can either microwave it or reheat it in a pan with some added sauce or water.