Pasta Types
Angel Hair — Long, thin noodle with a round shape. It
can be used with light sauces and vegetables as well as traditional Italian
sauces. Although it resembles another spaghetti, another long and thin pasta,
angel hair is much more fine.
Cooking time: 3 to 5 minutes
Bucatini — This straw-like pasta is shaped like thick
Spaghetti but is hollow in the center. Bucatini is the perfect choice for nearly
any sauce, or it can be baked in casseroles or stir fried in dishes. Try it with
different lean proteins and sauces for a change of pace.
Campanelle (Bells) — Campanelle pasta resembles a small cone with
a ruffled edge. It is also known as gigli pasta. Campanelle pasta can be paired
with lean proteins, vegetables or sauces of any base. These shapes can also be a
treat in a cold pasta salad.
Cappelletti — Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat.
Casarecce — Casarecce pasta is shaped like a very narrow,
twisted and rolled tube. This pasta is best used when served with chunky sauce
and can be used in a variety of casserole dishes.
Cavatappi (“Corkscrew”) — The tight spiral locks-in the flavor,
allowing the shape to pair with both simple and sophisticated sauces. Pair
Cavatappi with sauces of any base or partner it with vegetables or lean protein
and this pasta is sure to impress. Also, these shapes are great when used in
pasta salads.
Cavatelli — Cavatelli resembles tiny
hot dog buns. These shapes are commonly served with thick, chunky sauces or in
pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable
sauces.
Conchiglie (Shells in small, medium and large) — Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat.
Ditalini (Little Thimbles) — This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes.
Egg Noodles (medium and wide) — (From “Nudel,” German meaning paste
with egg) – This size of egg noodle can be baked, tossed in soups or salads, or
topped with cream, tomato, cheese or meat sauces. Go beyond the traditional
Stroganoff and use wide egg noodles to create soups, salads and casseroles. Or,
top with a variety of sauces.
Elbow Macaroni — A highly versatile C-shaped tube that can be topped with any sauce, baked, or put into soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese.
Cooking time: 6 to 8 minutes
Farfalle (Bow Ties or Butterflies) — Pinched in the middle to
look like bow ties. Bow Ties brighten any meal with their interesting shape.
Thick enough for a variety of sauces, or a perfect addition to a number of salad
or soup recipes.
Cooking time: 10 to 12 minutes
Farfalline — Farfalline is a small version of the bow tie or butterfly shaped pasta.
This versatile shape can be used as the base of any dish. Bake it, stir it into
soups, or create great salads and stir-fry dishes.
Fettuccine (Little Ribbons) — Spaghetti-length, flat egg noodles about 1/4
inch wide. This thick ribbon-like pasta is often paired with thick meat-based
sauces. One of the more popular pasta recipes is the rich fettuccine alfredo
sauce.
Cooking time: 10 to 12 minutes
Fideo — Short thin strands of pasta that are slightly curved. Fideo pasta is
commonly partners with veggies and lean proteins to be used in various soup
recipes.
Fusilli, Rotini (Twists or Spirals) — Spirals about 1 1/2 inches long.
Cooking time: 8 to 10 minutes
Fusilli (Twisted Spaghetti) — This long, spiraled shape
can be topped with any sauce, broken in half and added to soups, or turned into
a beautiful salad. Fusilli also bakes well in casseroles.
Gemelli (Twins) — Add a touch of style to any dish with this
distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable
sauces.
Gigli (Lilies) — Gigli is a fluted edge piece of pasta that has been rolled into a cone-shaped flower. It is also known as campanelle. Gigli is perfect for heavier sauces, like cheese, meat and
tomato or it is a perfect addition to a number of casseroles.
Jumbo Shells — Large shell shapes, with a ridged exterior and a
big, open cavity.
Cooking time: 11 to 13 minutes
Lasagna (from “lasanum,” Latin for pot) — Create original Lasagna
casseroles by using chopped vegetables, cheeses and any kind of sauce. You can
also assemble your casserole and freeze it for a later meal.
Lasagne — This wide flat-shaped pasta is arguably one
of the oldest types of pasta. The word Lasagne refers to a dish made with
Lasagne sheets alternating with sauces and other ingredients in many languages.
Linguine (Little Tongues) — Spaghetti-length, flat noodles about 1/8 inch wide. A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes.
Cooking time: 10 to 12 minutes
Mafalda — This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths.
Manicotti (Small Muffs) — Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake.
Orecchiette (Little Ears) — Small concave disk shape. These “little ears” are commonly served with thick, chunky sauces or in pasta salads.
Cooking time: 10 to 12 minutes
Orzo (Barley) — This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Pasta in the shape
of rice (or barley, from which it gets its name).
Cooking time: 9 to 11 minutes
Pappardelle (Gulp Down) — Flat, long noodles about 5/8 inch long. This Italian flat pasta is usually cut into a broad ribbon shape. It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months.
Cooking time: 7 to 10 minutes
Pastina — This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine.
Penne or Penne ate (Quills or Feathers) — Small tubes 2 to 4 inches long cut on the diagonal, with or without ridges. Penne complements virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes.
Cooking time: 10 to 12 minutes
Penne Mostaccioli (Quills and Small Mustaches) — This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stir fry dishes.
Pipe Rigate — A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky
vegetable, cream or oil-based sauces.
Pipette Rigate — This shape is a smaller version of Pipe Rigate. Pipette Rigate pairs
nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also,
these shapes are great for baking dishes.
Radiatori (Radiators) — This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups.
Ravioli — Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Rigatoni (Large Grooves or Large Stripes) — Tubes about 1 1/2 inches long and 3/4 inch in diameter, with ridges. Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces.
Cooking time: 11 to 13 minutes
Rocchetti (Spool) — This short pasta is perfect for preparing casseroles and alads.
Rotelle (Little Wheels) — The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces.
Rotini (Spirals or Twists) — Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals.
Ruote (Wagon Wheels) — Wagon Wheels make interesting salads, casseroles and stir-fry dishes. Add to soups, or simply top with sauce and enjoy.
Shells — Small shell shapes with an open cavity.
Cooking time: 10 to 12 minutes
Spaghetti (a length of cord) — America’s favorite shape. Thin, round strands about 10 inches long. Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Spaghetti is also great with a simple browned butter sauce.
Cooking time: 9 to 11 minutes
Tagliatelle — The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go.
Thin Spaghetti — Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient.
Tortellini — Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. It is also used in casseroles.
Tortiglioni — Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce.
Tripolini — Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce.
Tubini — A medium-size, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Vermicelli (Little Worms) — Slightly thinner than spaghetti, vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient.
Ziti (Bridegrooms) — Medium-width tubes 2 or more inches long. Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals.
Cooking time: 10 to 12 minutes