Types of Pasta | Complete Guide

Summary

• Long Pasta
• Spaghetti
• Spaghettini
• Spaghettoni
• Linguine
• Tagliatelle
• Fettuccine
• Vermicelli
• Capellini
• Pappardelle
• Short Pasta
• Penne
• Pennini
• Fusilli
• Rigatoni
• Farfalle
• Girandole
• Macaroni
• Filled Pasta
• Tortellini
• Ravioli
• Cannelloni
• Lasagne
• Soup Pasta
• Orzo
• Ditalini
• Stelline
• Frequently Asked Questions

The Different Types of Pasta

Italian pasta is one of the most beloved foods in the world. Each shape has been designed to cling to a specific sauce, offer a particular texture in the mouth, or adapt to a specific cooking method.

Long Pasta

Long pasta is undoubtedly the most emblematic of Italian cuisine. Its length allows it to generously coat sauces.

Spaghetti

Spaghetti is arguably the most famous pasta in the world. Its name comes from the Italian "spago" which means "string."

• Shape: long, thin, and cylindrical — Diameter: approximately 2 mm
• Ideal sauce: bolognese, classic tomato, carbonara

Spaghettini

Spaghettini is the younger sibling of classic spaghetti. Thinner and more delicate, it cooks faster.

• Diameter: approximately 1.6 mm
• Ideal sauce: light olive oil-based sauces, seafood

Spaghettoni

Thicker than spaghetti, spaghettoni absorb sauce better and have a longer cooking time.

• Diameter: approximately 2.5 to 3 mm
• Ideal sauce: vegan bolognese with slow-cooked vegetables, rich and thick sauces

Linguine

Linguine — "little tongues" in Italian — is a long, flat pasta, originating from Genoa in Liguria.

• Width: approximately 3 to 4 mm
• Ideal sauce: pesto alla Genovese, seafood, clams

Tagliatelle

Tagliatelle are long, flat pasta, originating from Emilia-Romagna. Often made with eggs, they have a characteristic golden color.

• Width: approximately 6 to 8 mm
• Ideal sauce: bolognese sauce (official pairing), cream and mushrooms

Fettuccine

Fettuccine are very similar to tagliatelle, but slightly wider and thicker. Very popular in Roman cuisine.

• Width: approximately 8 to 10 mm
• Ideal sauce: Alfredo sauce (butter and Parmesan), rich and creamy sauces

Vermicelli

Vermicelli — "little worms" in Italian — are long and very thin pasta, very popular in southern Italy.

• Diameter: approximately 1.8 mm
• Ideal sauce: fresh tomatoes, clams, aglio e olio

Capellini (Angel Hair)

Capellini, also known as "angel hair," are the thinnest long pasta available. They cook extremely quickly.

• Diameter: less than 1 mm — Cooking time: 2 to 3 minutes
• Ideal sauce: very light sauces, olive oil, lemon, fresh herbs

Pappardelle

Pappardelle are the widest long pasta. Originating from Tuscany, their name comes from the verb "pappare" (to eat with gusto).

• Width: approximately 13 to 20 mm
• Ideal sauce: rich meat ragùs (wild boar, hare, braised beef)

Short Pasta

Short pasta is versatile and practical. Their compact shape allows them to capture sauces in their hollows, ridges, or tubes.

Penne

Penne is one of the most popular short pastas. Its name comes from "penna" (feather), referring to its diagonally cut ends.

• Length: approximately 4 cm — Varieties: lisce (smooth) and rigate (ridged)
• Ideal sauce: arrabbiata, vodka sauce, chicken and vegetables

Pennini

Pennini are miniature penne. Smaller and thinner, they offer a more delicate texture.

• Length: approximately 2 to 3 cm
• Ideal sauce: light vegetable sauces, mushroom cream, gratins

Fusilli

Fusilli are spiral-shaped pasta. Their spirals are true sauce traps!

• Length: approximately 4 cm
• Ideal sauce: pesto, bolognese, cold pasta salad

Rigatoni

Rigatoni are large, ridged tubes, wider than penne and cut straight. Their name comes from "rigato" (ridged).

• Length: approximately 4 to 5 cm
• Ideal sauce: rich meat sauces, tomato with vegetables, Italian sausage

Farfalle

Farfalle — "butterflies" in Italian — are recognizable by their bow-tie shape.

• Texture: double thickness in the center, thinner on the edges
• Ideal sauce: cream and smoked salmon, spring vegetables, pasta salad

Girandole

Girandole resemble fusilli but with a tighter and more complex spiral. They retain sauces exceptionally well.

• Ideal sauce: rustic tomato sauce, pesto

Macaroni

Macaroni is one of the oldest and most well-known pastas in the world. These small curved tubes have become a symbol of popular cuisine.

• Length: approximately 2 to 3 cm
• Ideal sauce: melted cheese (mac and cheese), meat sauce, gratin

Filled Pasta

Filled pasta represents the pinnacle of Italian pasta art. Each piece encloses a flavorful filling in a delicate pasta wrapper.

Tortellini

Tortellini are small, ring-shaped filled pasta, originating from Bologna and Modena.

• Traditional filling: meat (pork, mortadella), Parmesan
• Ideal sauce: in broth (in brodo), cream and Parmesan, butter and sage

Ravioli

Ravioli are probably the most well-known filled pasta. These small squares or rectangles of pasta contain a varied filling.

• Filling: ricotta and spinach, meat, fish, cheese
• Ideal sauce: butter and sage (ricotta), tomato (with meat), lemon and herbs (fish)

Cannelloni

Cannelloni are large pasta tubes meant to be filled and then baked.

• Length: approximately 10 to 12 cm
• Ideal sauce: béchamel and tomato, gratinated with Parmesan

Lasagne

Lasagne are flat, wide pasta sheets, originating from Emilia-Romagna.

• Dimensions: approximately 10 x 20 cm
• Ideal sauce: bolognese, béchamel and grated Parmesan

Soup Pasta

Soup pasta are small pastas specially designed to be incorporated into broths and minestrones.

Orzo

Orzo — "barley" in Italian — is a small, rice-shaped pasta, very versatile.

• Ideal sauce: vegetable or chicken broth, minestrone, pasta risotto

Ditalini

Ditalini — "little thimbles" — are very small, short tubes, popular in Neapolitan cuisine.

• Ideal sauce: pasta e fagioli, thick minestrones, vegetable soups

Stelline

Stelline — "little stars" — are tiny, five-pointed star-shaped pasta, children's favorites.

• Ideal sauce: light chicken broth, children's vegetable soup

Conclusion: The Richness of Italian Pasta

The diversity of Italian pasta reflects the richness and creativity of Italian cuisine. The next time you cook pasta, choose the shape that matches your sauce — you'll taste the difference!

FREQUENTLY ASKED QUESTIONS

WHAT IS THE DIFFERENCE BETWEEN SPAGHETTI AND LINGUINE?

Spaghetti are long pasta with a cylindrical (round) cross-section, while linguine have an oval and flat cross-section. Spaghetti coats uniformly with sauce, while linguine pairs better with oil-based sauces like pesto or seafood.

HOW TO CHOOSE THE RIGHT TYPE OF PASTA FOR YOUR SAUCE?

Smooth and long pasta (spaghetti, linguine) pair well with light and fluid sauces. Ridged or hollow pasta (rigatoni, penne rigate) are ideal for thick meat sauces. Filled pasta (ravioli, tortellini) are often sufficient with a simple sauce like butter and sage.

WHAT IS THE DIFFERENCE BETWEEN TAGLIATELLE AND FETTUCCINE?

Tagliatelle, originating from Emilia-Romagna, are about 6 to 8 mm wide. Fettuccine, typical of Roman cuisine, are slightly wider (8 to 10 mm) and thicker. In practice, they are often interchangeable in recipes.

CAN YOU USE ANY PASTA FOR ANY SAUCE?

Technically yes, but the result will not be optimal. Italians place great importance on the pasta-sauce pairing because the shape directly influences how the sauce adheres to the pasta. Respecting traditional pairings ensures a harmonious taste experience.

WHAT IS THE IDEAL COOKING TIME FOR PASTA?

The ideal cooking for pasta is al dente. Cook the pasta in a large amount of salted boiling water (1 liter of water and 10 g of salt for 100 g of pasta) and remove it 1 to 2 minutes before the time indicated on the package.

WHAT IS THE DIFFERENCE BETWEEN FRESH PASTA AND DRY PASTA?

Fresh pasta is made from flour and eggs, has a softer texture, and cooks in 2 to 4 minutes. Dry pasta is made from durum wheat semolina, has a firmer texture, and cooks in 8 to 12 minutes.