10 Types of Pasta
10 Different Types of Pasta Overview
There are many different types of pasta. Each region in Italy has its own traditional types of fresh pasta and a certain type of pasta is indicative of each Italian region. Each of the different types of pasta falls into one of the main pasta categories are:
Short Pasta: Penne pasta and bowtie pastie fall into this category. This is a type of “pasta corta”
Long Pasta: Spaghetti and Linguine fall into this category. This is a type of “pasta corta”
Smooth Pasta: This pasta like lasagna noodles has a smooth surface. Sauce slides off this type of pasta easily.
Pasta Rigata: This pasta has a bit more texture with lines. The ridges hold the sauce when it is applied.
Egg Pasta: Egg pasta has is made with mixing egg yolk into the flour when creating the pasta dough. This pasta is not vegan like regular pasta.
Whole Wheat Pasta: Whole-grain pasta contains the bran and germ of the grain, which contribute dietary fiber. You’ll get 6 grams of fiber from a serving of whole-wheat spaghetti.
Spaghetti are a long and round pasta. Spaghetti are also the most versatile pasta and can be served solo, with sauce (e.g. spaghetti marinara) or accompanied by a protein like in the spaghetti carbonara.
Angel Hair Pasta
Angel hair pasta is a very fine pasta similar to spaghetti in length. This pasta cooks very quickly due to its fine shape.
Bucatini pasta are like spaghetti but they have a hole running down the middle. This makes bucatini pasta ideal for sauces of different types.
Fettuccine are a flat type of pasta that are wider than spaghetti. Very frequently fettuccine pasta is fresh pasta.
Tagliatelle are a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about 6 mm wide.
Penne is an extruded type of pasta with cylinder-shaped pieces, their ends cut at an angle. Penne pasta can be smooth or they can have ridges to retain more marinara sauce. When penne pasta has ridges the name is penne rigate.
Farfalle are a type of shaped pasta commonly known as bow-tie pasta or butterfly pasta. The name is derived from the Italian word farfalle. In the Italian region of Emilia-Romagna, farfalle are known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.
Macaroni is dry, tubular pasta shaped like narrow tubes. Made with durum wheat, macaroni is commonly cut in short lengths; curved macaroni may be referred to as elbow macaroni. Some home machines can make macaroni shapes but, like most pasta, macaroni is usually made commercially by large-scale extrusion.
Rigatoni are a form of tube-shaped pasta of varying lengths and diameters originating in Italy. They are larger than penne and ziti, and sometimes slightly curved. If so, they are not as curved as elbow macaroni.
Fusilli are a variety of pasta that are formed into corkscrew or helical shapes. The word fusilli presumably comes from fuso, as traditionally it is “spun” by pressing and rolling a small rod over the thin strips of pasta to wind them around it in a corkscrew shape.
Orecchiette are a pasta typical of Apulia, a region of Southern Italy. Their name comes from their shape, which resembles a small ear.