Probably everyone knows that the name pasta includes different types of pasta, which are widely used in Italy. However, you will be surprised how great the variety of these pastas is.
We suggest you see which the most popular varietires in Italy are. This way, you would certainly save yourself a lot of headaches if you decide to visit an Italian restaurant and want to order a specific type of pasta.
Capelli D’angelo - these are long and thin pasta products, finer than regular spaghetti. They are usually wrapped in a ball. Due to their structure, they are prepared much faster. They are suitable for use in light dishes.
Anelletti or in our language - rings. Annelets can be of different sizes. They can be combined with vegetables and can be used in salads with a more exotic look or added in soups when you are in the mood for more playful culinary experiments.
Acini di Pepe - this is a small pasta, shaped like black peppercorns. We could compare them with couscous. They can be used in salads and soups and they go well with vegetables.
Bucatini - they are thick spaghetti, but with a hole in the middle. Bucatini are cooked for about nine minutes, after which they can be compiled with olive paste, meat, cheese, vegetables, eggs or seafood.
Alphabet Pasta - without a doubt, pasta in the shape of letters is the favorite type of pasta for kids. By adding the so-called Alphabet Pasta in soup or salad, you will surely win over the most mischievous kid.
Vermicelli - a pasta, also called "small worms". It is flavored with all kinds of sauces. Vermicelli can satisfy all the senses and are liked visually before they are tried. They looks like noodles.
Gemelli - are two thin spaghetti twisted together. Gemelli can be combined with sauces on any basis, as they tolerate meat products, vegetables, milk and eggs.
Gigli - a cone shaped pasta that looks like a flower with folded petals. Gili is suitable for thicker and heavier sauces, as well as for light ones. Combine it boldly with cheese, fatty meats, seafood.
Ziti - tubular pasta. It goes very well with meat dishes, but this does not prevent it from being used by vegetarians. They are also called "newlyweds", they are arcuate and have small longitudinal notches. Ziti go well with thick sauces and in casserole dishes.
Ditali - are pasta products that look like thimbles with holes on both sides. The smaller variety of ditali is known as ditalini. Like the above types of pasta, ditali are also suitable for use in soups, salads and all kinds of dishes.
Elbow Macaroni - are short hollow macaroni, slightly curled at both ends. They are suitable for all kinds of salads, soups and cooked dishes. They originate from central and northern Italy, where they are mostly used in soups.
Cavatappi - This is actually hollow, not very thick tubular pasta, slightly wrapped in a spiral. They combine equally well with both light and more saturated sauces. Cavatappi are suitable for meat and lean dishes and their unusual shape adds an interesting look to any dish.
Cavatelli is a small pasta, which some would likely compare to miniature hot dogs. Cavatelli can be flavored in any way and go perfectly with meat, cream, seafood and vegetables.
Campanelle - pasta with a rather bizarre shape. However, we could compare it to a cone with wavy edges. Campanelle goes well with sauces on any basis. It is successfully used in cold salads.
Cappelletti - Looks like little hats that look like tortellini. Capellets come with stuffing and are usually served with broth. Extremely popular and beloved in the regions of Modena and Bologna.
Casarecce - is a small pasta that could be compared to an empty pod, which is wrapped at one end. Casarecce combines beautifully with all kinds of appetizing sauces and cooked dishes.
Conchiglie - Conchiglie can be of different sizes, the smaller ones can be added in soup and the bigger ones can be added in salads. The biggest ones can be stuffed with various cheeses, vegetables and meat.
Riccioli - are not very wide strips that are wrapped in a spiral. Due to its unique shape, this type of pasta is extremely suitable for various sauces, because with its shape it retains the sauce.
Lasagna - a thin, long and wide sheet. It can be boiled and baked. Goes well with various sauces, cheeses, meat products. Several sheets of it are called Lasagne. Itt is a favorite type of pasta around the world.
Linguine - long and flat spaghetti, well tolerated by all tastes. Linguine are a great to add to lighter salads. Linguine, means tongues and they get their name from their flat shape.
Manicotti - large hollow tubes that could be filled with anything you like to eat. Fill manicottes with a mix of meat, cheese and vegetables, add a delicious sauce and bake!
Mafaldine - wide ribbons with wavy edges. Successfully combined with meat and vegetable dishes. Mafaldine is a flat strip of strips, similar to thin lasagna, cut into small pieces.
Orecchiette - also called small ears, because of the shape they have. Orecchiette are perfectly suitable for heavy sauces and salads. They resemble small shells and allow the sauce to collect in their holes.
Orzo - small pasta grains resembling barley. You can use them to diversify your soup. In addition to Italian cuisine, orzo are extremely popular in Greek cuisine.
Pappardelle - Flat and wide strips served with rich and heavy sauces. This type of pasta is most consumed during the winter. Parppardelle resembles Fettuccine in that it is made from a wide sheet of dough, but the strips are much wider.
Pastina - a very small pasta, usually star-shaped. Used in soups and various other dishes. Pastina is the smallest type of pasta ever produced. It is made from wheat flour and may contain egg.
Penne - Looks like a tube cut diagonally. Penne is suitable for combination with a wide range of sauces and products. It is also successfully used in the making of baked dishes.
Pipe Rigate - pasta resembling a snail shell. The smaller variety of this pasta is known as pipette rigate. Both types of pasta are combined with creams or sauces with meat.
Ravioli - a type of pasta with a square shape and wavy edges. As a rule, ravioli are full of cheese, meat or vegetables. Ravioli are analogous to pelmeni, but can also be served as a dessert.
Rigatoni - wide, hollow tubes, smoothly curved at both ends. They are larger than penne and ziti and are slightly rounded at both ends. Rigatoni are among the largest types of pasta. They originated in Rome.
Rotini - short fusilli that go well with meat, cream, cheese and greens. The name comes from the 17th century and means "little wheels". They originate from southern Italy. Rotini is often used in pasta salads.
Ruote - Fun looking, small pasta shaped like a cart wheel. Use ruote to make your salads more interesting and varied! Great for soup and pasta salads.
Spaghetti - The most common type of pasta in the world. They are long and thin pasta. As you have already found out, spaghetti can be flavored with a variety of sauces. Thanks to this, they become a favorite food of many.
Tagliatelle - long and flat strips. Tagliatelle is served with a wide range of sauces, but the most delicious are definitely with a sauce that has meat. Classic flat spaghetti with a width of 8 mm.
Tortellini - Slightly curled pasta with stuffing. Tortellini are usually full of meat, cheese or vegetables. Tortellini /Tortiglioni/ - pasta in the form of tubes. They are used to decorate salads or to thicken light dishes.
Farfalle - a famous Italian pasta that looks like a ribbon. In Italian, the word farfalle means ribbon. Due to their bizarre appearance, these pasta are preferred in a number of recipes.
Farfalline - a pasta that is very similar to farfalle, but has a rounded shape. Farfalline resembles a bow tie. They are suitable for cooking and baking are also suitable.
Fettuccine - These are wide and long strips. Combine them with sauces and meat products. Literally from Italian, fettuccine means small strips. They are prepared from flat sheets of dough cut into strips.
Fideo - short and thin spaghetti, which are mostly used in the preparation of various types of soups. Fideo are one of the most popular and most prepared types of pasta in many countries around the world.
Fusilli - short pasta wrapped into a spiral. They are mostly preferred for soups, salads and children's dishes, because of their fun look. When cooked, fusilli stretches and can hold a rich amount of sauce.
Egg Noodles - a pasta, which is made with eggs. These are wavy strips that can be wider or narrower. Tomato sauces, cheeses or meat products can be added to them. They are suitable for all kinds of experiments, so it's enough to just let your imagination run wild.
Tripolini - pasta, which is also somewhat reminiscent of a tie.
Trottole - a twisted, hollow pasta wrapped around a center column.
Tubini - elongated dough tubes, suitable for light and heavy dishes.
Thin Spaghetti - Thin spaghetti, suitable for lighter dishes.
Radiatori - small pasta, reminding us of a radiator. They are suitable for interesting salads with a more unique look. They can be poured with a variety of sauces.
Reginette - wide ribbons curled on both sides.
Rocchetti - short ribbed pasta, suitable for quick salads and cooked meals.
Rotelle - pasta in the shape of small wheels that can vary in color. They are usually yellowish, green, red or purple.
