Considered one of the oldest pasta types, cavatelli are made from an eggless dough and rolled into small shells that resemble tiny hot dog buns. Commonly cooked with broccoli or broccoli rabe, you can kick things up a notch with spicy Italian sausage. Try it in Pasta with Sausage and Broccoli Rabe. Tortellini are ring-shaped pastas that are usually stuffed with cheese or meat. Tortellini are traditionally served in capon broth, which could explain why they make the perfect addition to a variety of soups.
Try it in Pesto Chicken Minestrone. Ravioli are a type of pasta featuring a filling enveloped in thin, egg-based pasta dough. Raviolis are typically square or circular and stuffed with meat, cheese, or vegetables. One of our favorite recipes features a butternut squash center. Macaroni is a dry, tubular-shaped pasta that comes in different lengths and sizes, but is commonly cut short.
This versatile pasta shape is used in a wide variety of dishes, the most popular being macaroni and cheese recipes. Fettuccine is a long, flat, ribbon-like pasta that's popular in Roman and Tuscan cuisine. Because it's a thicker pasta, fettuccine is often paired with heavier sauces, especially creamy Alfredo sauce.
Also known as bow-tie or butterfly pasta, farfalle is perfect for cream-based sauces or in pasta salads. Know your bucatini from your ditalini? Isn't it amazing that one type of food can take on so many different shapes?
Pasta is one of the most versatile pantry staples — simply boil water and dress it up with a little sauce and maybe some protein. As reliable as pasta is though, we do have a tendency to go for the same types over and over again. Consider this your permission to explore the pastablilities.
Some types of pasta make great vehicles for carrying rich and hearty sauces , while others are best suited for soups and salads. Here you'll learn about 27 different types of pasta, along with suggested uses and recipe inspiration. The long, delicate strands of angel hair pasta aka capellini are best served in light or creamy sauces. The thin strands can go M.
Browse our entire collection of Angel Hair Pasta Recipes. Use bow tie pasta to dress up any dish that calls for small pasta shapes, such as penne or shells. Also known as farfalle. Browse our entire collection of Bow Tie Pasta Recipes. These long, hollow spaghetti-like tubes aka perciatelli are unusual and fun! Try them in casseroles or Asian stir-fries , or tossed with a fresh tomato sauce.
Medium-sized, very short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups , pasta salads , and to stand up to chunky sauces. These noodles add heartiness to soups , stews, and casseroles , and their flat shape makes them the ideal vehicle for cream sauces. Browse our entire collection of Egg Noodle Recipes.
Fettuccine is an egg pasta cut into long, narrow ribbons. It is often served with cream sauces, as in the classic Fettuccine Alfredo. You can use fettuccine in any recipe that calls for linguine or spaghetti.
Browse our entire collection of Fettuccine Recipes. This long, thick, spiral-shaped pasta adds an unexpected twist to any recipe that calls for spaghetti. It's crevices are perfect for carrying thick sauces , but it's often also used in pasta salads. Browse our entire collection of Fusilli Recipes.
A short, spiral pasta, versatile gemelli works well in hearty sauces , baked dishes, and lighter vegetable pasta dishes. These chewy little pasta dumplings — traditionally made from potatoes — are usually boiled and served with rich sauces. Tomato-based or herb and butter sauces also work well. Browse our entire collection of Gnocchi Recipes. Best for: Salads, soups.
Ideal sauces: Light tomato, olive oil, vinaigrette. Cooking time: 7 to 10 minutes. Ideal sauces: Tomato, meat, vegetable. Small tubes 2 to 4 inches long cut on the diagonal, with or without ridges. The name means "quills" or "feathers. Ideal sauces: Chunky tomato, meat, vegetable, cream. The name means "large grooves" or "large stripes. Best for: Tossing with sauce, baked dishes. Ideal sauces: Chunky meat or vegetable, cream, cheese.
Ideal sauces: Tomato, meat, vegetable, cream, cheese, vinaigrette. Ideal sauces: Tomato, pesto, meat, seafood. Medium-width tubes 2 or more inches long, with smooth sides. The name derives words for "bride" or "bridegroom. Best for: Baked dishes. Ideal sauces: Light tomato, olive oil, cream, cheese.
Best for: Soups, like minestrone, because it cooks quickly. Ideal sauces: Tomato-based soups. Gemelli is the word for "twins. Cooking time: 12 to 13 minutes. Best for: Oil-based sauces that can drizzle down the strands. Ideal sauces: Light tomato sauces, dairy-based sauces, or oil-based sauces.
A large, tubular type of pasta. The root word, pacca, means "pat" or "slap"—the sound the pasta makes when tossed with sauce.
Best for: Rich, heavier sauces or seafood. It is also commonly stuffed with ricotta cheese or other ingredients and baked. Ideal sauces: Tomato and oil-based sauces, which coat the sides in a slick layer. Cooking time: 10 to 11 minutes. Best for: Heavy, creamy sauces. How to use it: Lasagna is probably most famously used in the dish that bears the same name, a sort of pasta casserole composed of layers of lasagna, sauce, cheese and other fillings.
Linguine What it is: Long, thin, flat strips of pasta that resemble flattened spaghetti. How to use it: Linguine is often used in conjunction with clam-based sauces or in other seafood dishes. Macaroni What it is: Small, bent tubes of pasta. How to use it: Think of the hollow space inside of macaroni like a vehicle for gooey deliciousness. Manicotti What it is: Similar to cannelloni, manicotti are large, ridged tubes of pasta.
How to use it: When making orecchiette dishes, consider slightly thicker sauces or juicy ingredients like broccoli rabe and sausage, which can fill the little vessels in the pasta shape with flavor. Pappardelle What it is: Thick, flat ribbons of pasta. Almost like fettuccine, but significantly wider.
How to use it: Sturdy pappardelle is built to hold up to sturdy sauces. Pastina What it is: Tiny only a few millimeters! How to use it: A light and spritely pasta like this can get lost in sauce. Penne What it is: Medium-sized ridged tubes of pasta with edges cut at a diagonal. How to use it: Penne pairs well with a number of sauce types, including cream-, tomato- or meat-based sauces. Rigatoni What it is: Medium-sized tubes of ridged pasta, typically slightly larger and fatter than penne, with flat ends.
Rotini What it is: Small- to medium-sized tightly wound spirals of pasta. How to use it: Use with sauces that can get into the nooks and crannies of this pasta. Tagliatelle What it is: Flat ribbons of pasta, somewhere between fettuccine and pappardelle in width. How to use it: Oil, garlic and seafood dishes are all well suited to these ribbons of pasta.
Torchio What it is: Elegant twirls of pasta with a bell-like shape. How to use it: Consider sauces that have a consistency will lets the get caught in the little cups of the bells of this pasta. Ziti What it is: Medium-sized, smooth-sided tubes of pasta.
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