Pasta Types



Long Noodles

  • Barbina - Barbina is a thin strand of pasta which is usually formed into nests.
  • Bigoli - Bigoli is a pasta created by extrusion. It comes in the form of a long and thick tube. Buckwheat flour is the traditional flour used for this pasta but is usually made with whole wheat flour today. Duck eggs are traditionally used for this pasta which originated in Veneto, Italy.
  • Bucatini - Bucatini is similar to spaghetti except thicker. It also has a hole running through the center. The name stems from Italian. Buco meaning "hole" and bucato meaning "pierced". Lazio and Rome are the usual hot spots you'll find Bucatini. It is usually prepared using durum wheat flour and like most pastas originated in Italy.
  • Capelli d'angelo - Capellini d'angelo is similar to capellini and usually formed into nests, it's also known as angel hair which is the literal translation in Italian. It's been quite popular in Italy since the 14th century.
  • Capellini - Capellini is Italian for "thin hair". It is a a very thin type of pasta similar to spaghetti with its long strands in a rod shape. It originated in Italy.
  • Cumian - Cumian is a chinese noodle, meaning "thick noodle" in chinese. It is extremely common to find this noodle used in northern china cuisines. It is used quite often in Hong Kong as well. The noodle originated in China and is made using wheat flour and water.
  • Fedelini - Fedelini translates to "little faithful ones" in Italian. It is a very thin spaghetti.
  • Fusilli - Fusilli is corkscrew shaped pasta which is both long and thick in shape. In Italian "fuso" translates to "spun". This is how fusilli was made, rolling a rod on thin strips of pasta creating the corkscrew shape. The pasta originated in Italy and has been made in many colors using beet, tomato, spinach and cuttlefish ink to add color.
  • Fusilli Bucati - Fusilli Bucati translates to "holed rifles" in Italian. Originating in italy this pasta is a long coiled hollow tube.
  • Matriciani - Matriciani is similar to perciatelli except it is folded over instead of hollowed out.
  • Pellizzoni - Pellizzoni translates to "medium twines" in Italian. It is essentially a thick spaghetti.
  • Perciatelli - Perciatelli originating in Italy comes from the word "perciare" which means "to hollow". It is identical to Bucatini.
  • Pici - Pici is a thick, long pasta which is usually hand rolled. Originating in Italy in the province of Siena, Tuscany; in Montalcino it can also referred to as pinci.
  • Soba - Soba is a cut Japanese noodle made from buckwheat. They are usually offered up either chilled with some dipping sauce, or it's served in a hot broth.
  • Spaghetti - Spaghetti is probably one of the most recognizable pastas in the United States. It is long and cylindrical. It is Italian in origin translating into "little strings", it is plural for Spaghetto which is a diminutive of Spago meaning "thin string". It is made of semolina and water or flour and water.
  • Spaghettini - Spaghettini which translates to "small little twines" in Italian, is like Spaghetti but thinner.
  • Spaghettoni - Spaghettoni is like Spaghetti but extra thick or long
  • Udon - Udon is a thick noodle originating in Japan. It is usually made from wheat flour and is served in a hot soup (called kake udon). The broth is mild and called kakejiru which consists of the following; dashi, soy sauce and mirin. The flavor of it can vary depending on the region.
  • Vermicelli - Vermicelli translates to "worms" in Italian. It is similar to spaghetti but thicker, however, in the United States it refers to a pasta which is thinner than spaghetti.
  • Vermicelloni - Vermicelloni is much like Vermicelli except thicker. In Italian it translates to "large little worms"
  • Ziti - Ziti is the plural for Zito which in Italian translates to "bridegroom". Ziti is a long pasta with a narrow hose-like tube shape. it is smaller than rigatoni and larger than mezzani.
  • Zitoni - Zitoni translates to "large ziti" which is what Zitoni is, a wider version of Ziti.





Ribbon Cut Noodles

  • Bavette - Bavette translates to "little drip thread" in Italian. It is like tagliatelle but a little bit narrower. It is a ribbon noodle with a convex shape.
  • Bavettine - Bavettine is like Bavette but even narrower.
  • Biángbiáng noodles - Biángbiáng originates in China and is extremely popular in the Shaanxi province. It was even declared one of the ten strange wonders of Shaanxi. It is often referred to as a belt being wide and long. It is ribbon cut and made from rice.
  • Ciriole - Ciriole is a thicker noodle, similar to chitarra
  • Fettuce - Fettuce, which translates to "little slices" in Italian. It is similar to Fettuccine but wider.
  • Fettuccine - Fettuccine originated in Italy and translates to "little ribbons" in Italian. It is exremely popular in Rome. It is a flat thick noodle made of egg and flour. It is often accompanied by a chicken or beef sauce. In the United States Fettuccine Alfredo is very popular using a cream based sauce.
  • Fettucelle - Fettucelle is similar to Fettuccine but narrower.
  • Lagane - Lagane is a wide noodle, similar to Lasagne
  • Lasagne - Lasagne is a wide noodle and it will often have fluted edges. It is believed to be possibly one of the oldest pasta shapes. It uses durum wheat and originated in Italy, in the region of Emilia-Romagna. Lasagne means more than one piece of Lasagna pasta ribbon. Lasagne is also a dish made with layers of pasta, sauce, cheeses such as ricotta, mozzarella as well as various meats or vegetables. Traditionally in southern Italy the pasta was made with semolina and water. In the north semolina was not available so flour and eggs was used. Today, semolina is usually used since it's the only wheat allowed for commercially sold pasta in Italy.
  • Lasagnette - Lasagnette translates to "little lasagne" in Italian. It is like Lasagne but narrower.
  • Lasagnotte - Lasagnotte translates to "bigger lasagne" in Italian. It is basically a longer version of Lasagne.
  • Linguettine - Linguettine translates to "little tongues" in Italian. It is a narrower version of linguine
  • Linguine - Linguine translates to "little tongues" in italian. It originated in the Genoa and Ligura regions of Italy. It is usually served with seafood and pesto. It is like spaghetti but a flat noodle. It is made with both white flour and whole wheat flour.
  • Mafalde - Mafalde is a short rectangular pasta originating in Italy. It was named in honor of Princess Mafalde of Savoy
  • Mafaldine - Another name for Mafaldine is Reginette (which means "little queens" in Italian). It is a ribbon pasta which is flat and wide, it is also has wavy edges on both sides. It is usually served with a light sauce.
  • Pappardelle - Pappardelle is a very broad noodle, thick and flat. The name comes from "pappare" which is Italian for "gobble up". Fresh pappardell is usually accompanied by fluted sides, dried is usually straight.
  • Pillus - Pillus is an extremely thin noodle and is qutie common in Sardinia.
  • Pizzoccheri - Pizzoccheri is a type of short tagliatelle. It is a flat pasta made from 80% buckwheat flour and 20% wheat flour. It can be found quite commonly in Valtellina and Graubunden. It is usually served with greens and potatoes. It is layered with garlic, cheese and sage fried together in butter. It originated in Italy.
  • Sagnarelli - Sagnarelli is a rectangular ribbon pasta that originated in Italy. It usually has fluted edges and is served in a cream sauce.
  • Scialatelli - or Scilatielli This originates in Italy near the Amalfi coast in Naples. It has flat sides on all four sides, similar to spaghetti, more of a homeade spaghetti. It originated in an area known for wide-spread poverty so this was mainly used in celebrations.
  • Shahe fen - Shahe fen originated in China in the town of Shahe. It is a ribbon cut rice noodle.
  • Spaghetti alla chitarra - This is created using a guitar type device (which it was named after) with metal wires. It is similar to spaghetti but has a square shape to it.
  • Stringozzi - Stringozzi originated in Umbria, Italy and is made of a wheat flour. It resembles shoelaces hence the name (stringhe means "strings" in Italian). They are long, rectangular and usually served with black truffles and a tomato based sauce.
  • Tagliatelle - Tagliatelle is a ribbon pasta, a little bit narrower than a fettuccine. The name comes from tagliare which is "to cut" in Italian. It originated in Emilia-Romagna and Marche in Italy and is an egg pasta.
  • Taglierini - Taglierini is just a thinner version of Tagliatelle
  • Trenette - Trenette is a thin ribbon pasta which is ridged on one side. It originated in Liguria, Italy. One of the most traditional dishes is Trenette served with a Pesto sauce.
  • Tripoline - Tripoline is a thick ribbon pasta which is ridged on one side. It originated in Italy.





Short-cut extruded pasta

  • Calamarata - Calamarata which translates to "squid like" in Italian is a wide ring shaped pasta.
  • Calamaretti - Calamaretti is similar to Calmarata and translates to "little squids".
  • Cannelloni - Cannelloni which translates to "large reeds" in Italian is a cylindrical pasta which usually has a filling and is covered in a sauce. The filling is usually spinach or some type of meat.
  • Cavatappi - Cavatappi which translates to "corkscrew" in Italian. It is like a macaroni but shaped into a spiral tube shape. It is also known as cellentani, amori, tortiglioni and spirali.
  • Cellentani - Cellentani is just another name for Cavatappi, see Cavatappi for more information.
  • Chifferi - Chifferi is a short and wide macaroni type pasta.
  • Ditalini - Ditalini which translates to "small thimbles" in Italian is a short tube shaped pasta
  • Elicoidali - Elicoidali which translates to "helicoidal ones" in Italian is a ribbed tube pasta which has corked ribs
  • Fagioloni - Fagioloni which translates to "large beans" in Italian is a short and narrow tube of pasta.
  • Fideuà - Fideuà comes from the word fideu which in Catalan/Valencian means noodle. It originated in Gandia, Spain. It is usually made with white fish and is used in Paella dishes substituting rice.
  • Garganelli - Garganelli is made from egg and flour. It is a square shaped pasta which is rolled into a tube shape
  • Gemelli - Gemelli which translates to "twins" in Italian is an S shaped pasta twisted into a spiral. It is also known as "unicorns"
  • Gomiti - Gomiti which translates to "elbows" in Italian is a bent elbow pasta.
  • Maccheroncelli - Maccheroncelli which translates to "small maccheroni" in Italian and is a hollow tube pasta slightly thinner than a pencil in thickness.
  • Maltagliati - Maltagliati which translates to "roughly cut" in Italian is a short and wide pasta made from egg and flour. It has irregular or diagonally cut ends.
  • Manicotti - Manicotti is a large stuffable pasta in the shape of ridged tubes. It's usually made with parmesan or romano cheese, sometimes with a red sauce. The filling is traditionally chopped spinach, ricotta cheese and sometimes include ground meat.
  • Marziani - Marziani which translates to "martians" in Italian (referring to the antennas on martians) is a pasta shaped into short spirals.
  • Mezzani - Mezzani which translates to "half-size ones" in Italian is a short curved tube shaped pasta.
  • Mezze penne - Mezze penne which translates to "half-pens" in Italian is a short version of the pasta penne.
  • Mezzi bombardoni - Mezzi bombardoni which translates to "half bombards" in Italian is a short wide tube pasta.
  • Mostaccioli - Mostaccioli which translates to "moustache-like things" in Italian is similar to penne but has no ridges. It's also known as "ridge penne".
  • Paccheri - Paccheri which translates to "slaps" in Italian (named for the slapping sound they make when eaten) is a large tube pasta which is usually stuffed or served with a sauce.
  • Pasta al ceppo - Pasta al ceppo which translates to "log-type pasta" in Italian is a sheet of pasta which is shaped into something similar to a cinnamon stick.
  • Penne - Penne which translates to "pens" in Italian (referring to a quill pen) is a medium length tube with ridges. It is also diagonally cut at each end.
  • Penne rigate - Penne rigate which translates to "lined pens" in Italian is like penne but ridged.
  • Penne lisce - Penne lisce which translates to "smooth pens" in italian is a smooth penne
  • Penne zita - Penne zita is like penne but wider
  • Pennette - Pennette which translates to "little pens" in Italian is a shorter thinner version of Penne.
  • Pennoni - Pennoni which translates to "pennants" in Italian is like penne but wider and thicker.
  • Rigatoncini - Rigatoncini which translates to "small lined ones" in Italian is a small version of Rigatoni
  • Rigatoni - Rigatoni which translates to "large lined ones" in Italian is a medium tube pasta which is usually square cut and ridged. It is usually associated with cuisine in southern and central italy.
  • Rotini - Rotini is actually not a word in Italian. It originated in Northern Italy and is usually made of wheat flour. It is a corkscrew shape like fusilli but is a tighter twist.
  • Sagne 'ncannulate - Sagne 'ncannulate is a long tube pasta which is formed into a twisted ribbon.
  • Spirali - Spirali which translates to "spirals" in Italian is a tube pasta which spirals around.
  • Trenne - Trenne is a penne pasta but it's shaped into a triangle.
  • Trennette - Trennette is like Trenne but smaller.
  • Tortiglioni - Tortiglioni is similar to rigatoni but is a narrower pasta.
  • Tuffoli - Tuffoli is similar to rigatoni but is ridged.





Decorative Shapes

  • Campanelle - Campanelle which translates to "little bells" in Italian is shaped into a bell or a flower shape. It is intended to be served with a thick sauce.
  • Capunti - Capunti resemble an empty pea pod shape.
  • Casarecce - Casarecce stems from the word "casereccio" which means "homeade" in Italian is a short length pasta shaped into an S shape.
  • Cavatelli - Cavatelli comes from the word "cavare" meaning to hollow in Italian. They are short in length and similar to a hot dog bun shape.
  • Cencioni - Cencioni translates to "large rags" in Italian. They are petal shaped with a slight curve similar to orecchiette but larger and flatter with a more irregular shape and they also have a rough textured side to them to better cling to sauce.
  • Conchiglie - Conchiglie which translates to "shells" in Italian is a shell shape pasta usually made from durum wheat. It is also often colored with things such as tomato extract, spinach extract or squid ink. It is one of the most popular types of pasta in the UK.
  • Conchiglioni - Conchiglioni which translates to "large shells" in Italian is exactly that, a larger version of Conchiglie.
  • Corzetti - Corzetti originated in Liguria, Italy. This pasta is shaped into a figure eight.
  • Creste di galli - Creste di galli which translates to "cock's comb" in italian is a short pasta which is curved and ruffled.
  • Croxetti - Croxetti which translates to "little crosses" in Italian are small coin shaped pastas with different stamped patterns on them such as coat of arms.
  • Farfalle - Farfalle is commonly known as bow tie pasta but comes from the word "farfalla" which translates to butterfly. It originated in Emilia-Romagna and Lombardy in northern Italy.
  • Farfalloni - Farfalloni which translates to "large butterfly" in Italian is a larger bow tie shaped pasta.
  • Fiorentine - Fiorentine which translates to "Florentine" in Italian is a pasta with groove cut tubes.
  • Fiori - Fiori which translates to "flowers" in Italian is exactly that, a flower shaped pasta.
  • Foglie d'ulivo - Foglie d'ulivo which translates to "olive leaves" in Italian is shaped into an olive leaf.
  • Gigli - Gigli which translates to "lilies" in Italian is a cone or flower shaped pasta.
  • Gramigna - Gramigna which translates to "infesting weed" in Italian is a short pasta which is curled.
  • Lanterne - Lanterne which translates to "lanterns" in Italian is a curved, ridged pasta.
  • Lumache - Lumache which translates to "snails" in Italian is a snail shaped piece of pasta.
  • Lumaconi - Lumaconi which translates to "large snails" in Italian is a a large snail shaped piece of pasta.
  • Maltagliati - Maltagliati which translates to "badly cut" in Italian is a flat, rough cut triangle shaped pasta.
  • Mandala - Mandala which is a reference to mandalas (a spiritual symbol used in buddhism and hinduism) was designed by Philippe Starck in 1987 for the French pasta corporation Panzani. The pasta is supposed to compensate for over cooking.
  • Marille - Marille comes from the word "mare" which means "sea". It was designed by Giorgetto Giugiaro in 1983. It was designed to look like a wave but was not popular and is no longer produced.
  • Orecchiette - Orecchiette which translates to "little ears" in Italian originates in Puglia, Italy and is an ear shaped pasta.
  • Pipe - Pipe translates to "smoking pipes" in Italian. It is very similar to lumaconi but has lines running the length of the pasta.
  • Quadrefiore- Quadrefiore comes from the words "quadro" (square) and "fiore" (flower) which is an accurate description of this pasta, a square with rippled edges (looking like a flower).
  • Radiatori - Radiatori which translates to "radiator" in Italian is a small pasta in a variety of small shapes that go well with a thick sauce. It is said to resemple a radiator and was designed by an industrial designer, hence the name.
  • Ricciolini - Ricciolini which translates to "little curls" in Italian is a short wide noodle with a 90 degree twist.
  • Ricciutelle - Ricciutelle which also translates into "little curls" in Italian is a short noodle which is spiralled.
  • Rotelle - Rotelle which translates to "little wheels" in Italian is shaped into a wagon wheel pasta.
  • Sorprese - Sorprese which translates to "surprise" in Italian is shaped into a bell with a crease on one side with a ruffled edge.
  • Sorprese Lisce - Sorprese Lisce which translates to "smooth surprise" in Italian is essentially a large version of Sorprese
  • Strozzapreti - Strozzapreti which translates to "priest chokers" in italian which is a pasta that is a rolled across its width.
  • Torchio - Torchio which translates to "winepress" in italian is a torch shaped pasta.
  • Trofie - Trofie is a thin piece of twisted pasta which is rolled and tapered on the ends.





Minute pasta

  • Acini di pepe - Acini di pepe which translates to "peppercorns" in Italian is a pasta shaped into beads, they are usually used in soups and salads.
  • Alfabeto - Alfabeto which translates to "alphabet" in Italian is cut into letters of the english alphabet. It is usually served in soup or with marinara sauce.
  • Anelli - Anelli which translates to "rings" in Italian are small rings of pasta which are usually used in soups and salads.
  • Anellini - Anellini which translates to "little rings" in Italian are similar to Anelli just smaller.
  • Couscous - Couscous which originated in North Africa is made from semolina which is steamed and served with meat and/or vegetables.
  • Conchigliette - Conchigliette which translates to "little shells" in Italian is exactly that, a small shell shaped pasta.
  • Corallini - Corallini which translates to "little corals" in Italian is shaped into small, short tubes of pasta
  • Ditali - Ditali which translates to "thimbles" in Italian is shaped in small, short tubes similar to corallini
  • Ditalini - Ditalini which translates to "small thimbles" in Italian is a short tube shaped pasta
  • Egg Barley - Egg Barley is an egg based pasta grain which probably originated with the Turkish Ottoman Empire
  • Farfalline - Farfalline is named after "farfalla" which is "butterfly" in Italian. It is a small bow tie shape pasta.
  • Fideos - Fideos which in spanish (fideo) means "noodle". It is made with egg, flour and water and usually used in soups.
  • Filini - Filini which translates into "little threads" in Italian is similar to Fideos but smaller
  • Fregula - Fregula which translates into "little fragments" in Italian is a bead like pasta from Sardinia.
  • Funghini - Funghini which translates to "little mushrooms" in Italian is shaped into small mushrooms.
  • Grattini - Grattini which translates to "little grains" in Italian and is irregular shaped grains of pasta.
  • Grattoni - Grattoni which translates to "grains" in Italian is like Grattini but larger.
  • Israeli couscous (Ptitim) - Israeli couscous (Ptitim) which originated in israel, was created by a company called Osem. It is small toasted pasta shaped balls.
  • Midolline - Midolline is a tear drop shaped pasta which is similar to Orzo but is wider.
  • Occhi di pernice - Occhi di pernice which translates to "partridges eyes" in Italian are shaped into small rings of pasta.
  • Orzo - Orzo which translates to "barley" in Italian is a rice shaped pasta which can be served alone or with soup and salad.
  • Pastina - Pastina which translates to "little pasta" in Italian is a small ball of pasta around the same size or smaller than acini di pepe
  • Pearl Pasta - Pearl Pasta is like acini de pepe but slightly larger.
  • Puntine - Puntine is a smaller version of Risi.
  • Quadrettini - Quadrettini which translates to "little squares" in Italian is a small flat square pasta shape.
  • Risi - Risi which translates to "little rice" in Italian is just a smaller version of orzo
  • Seme di melone - Seme di melone which translates to "melon seeds" in Italian is a small seed shaped pasta
  • Stelle - Stelle which translates to "stars" in Italian is a small star shaped pasta.
  • Stelline - Stelline which translates to "little stars" in Italian is simply a smaller version of Stelle.
  • Stortini - Stortini which translates to "little crooked ones" in Italian is like elbow macaroni but smaller





Stuffed Pasta

  • Agnolotti - Agnolotti which translates to "angel" in Italian originated in Piedmont, Italy. They are semicircle pockets usually stuffed with ricotta cheese, a mix of cheese and meat or pureed vegetables.
  • Cannelloni - Cannelloni which translates to "big little canes" in Italian is a rolled pasta with all types of filling, usually spinach or types of meat. It is usually served in a sauce as well.
  • Cappelletti - Cappelletti which translates to "little caps" in italian is a square shaped piece of dough which is filled with minced meat and is closed to form a triangle shape.
  • Casoncelli or casonsèi - Casoncelli or casonsèi which originated in Lombardy, Italy which is stuffed with various fillings.
  • Casunziei - Casunziei which comes from "casa" or "house" originated in Dolomites, Italy. The filling is typically cheese and vegetables.
  • Fagottini - Fagottini which translates to "little cloth bundles" in Italian is usually formed into small balls or bundles and stuffed with ricotta and pear among other things.
  • Maultasche - Maultasche which translates to "mouth pocket" in German originated in Swabia, Germany. Traditionally it is pasta dough with minced meat, smoked meat, spinach, onions, bread crumbs and herbs inside. They are usually a square or rectangular shape.
  • Mezzelune - Mezzelune which translates to "half moons" in Italian. It usually includes cheese, porcini mushrooms, with parsley thyme and garlic inside. Usually a buckwheat and white flour is used in making the pasta.
  • Occhi di lupo - Occhi di lupo which translates to "wolf eyes" in Italian. It is a large penne type pasta which is stuffed usually with cheese, parsley and basil.
  • Pelmeni - Pelmeni originated in Siberia, Russia. The name stemmed from the word pel'nyan' (????????) which literally means "ear bread" in the native Finno-Ugric Komi, Udmurt, and Mansi languages. They are made with unleavened dough and filled with either minced meat, fish or mushrooms.
  • Pierogi - Pierogi which originated in eastern europe is dumpling stuffed with a variety of ingredients. Usually meat, cheese, sauerkraut or fruit. The name comes from the slavic root "pir" meaning festivity.
  • Ravioli - Ravioli originated in Italy and is made from eggs, flour and water. The name is though to come from "rapa" which is "turnips" in Italian. It is two layers of dough filled with meat, cheese or pureed vegetables.
  • Sacchettini - Sacchettini which translates to "little sacks" in Italian, it is similar to faggotini but may use ravioli stuffing. It's a small square of pasta brought around the stuffing and twisted.
  • Sacchettoni - Sacchettoni which translates to "large little sacks" in Italian is like sacchettini but larger.
  • Tortellini - Tortellini which translates to "little pies" in Italian originated in Emilia, Italy. It is a ring shape which is stuffed with a mixture of meat and cheese.
  • Tortelloni - Tortelloni which translates to "large little pies" in Italian is like tortellini except larger. They are usually stuffed with cheese and vegetables.





Irregular Shapes

  • Gnocchi - Gnocchi originated in Italy. The name may have come from several places, "nocchio" which is "a knot in the wood", "nocca" which is "knuckle", or from "gnocco" which is "dumpling". They are soft dumplings made of semolina, water and egg.
  • Passatelli - Passatelli originated in Emilia-Romagna, Italy, it is formed from eggs, breadcrumbs, parmesan cheese, lemon, nutmeg and cooked in a chicken broth.
  • Spätzle - Spätzle which translates to "little sparrow" in German can be in Germany, Austria, Switzerland and Hungary. It is an egg pasta in either a irregular or round shape.

References

  1. List of pasta - http://en.wikipedia.org/wiki/List_of_pasta