If you stroll through the pasta aisle at the grocery store, you’ll notice there are a TON of different types. Are there big differences between the types of pasta, or are they all similar besides their shape?
Most types of pasta are basically all the same (made from semolina, a type of flour) except for the shapes they are formed into!
What are the different pasta shapes – and why do they matter? We’ll explain!
What is pasta?
One definition of pasta is: “a dish originally from Italy consisting of dough made from durum wheat, extruded or stamped into various shapes and cooked in boiling water, and typically served with a sauce.”
This definition pretty much sums it up and summarizes the fact that pasta is essentially the same except for the different shapes – but we’ll explain more about that next!
Is pasta the same except for shape?
Once you have pasta dough (typically made from semolina, a type of flour made from durum wheat), what it turns into depends on how the dough is shaped.
Pasta is usually made from durum wheat because it’s high in protein and gluten, which helps pasta retain its shape even while it’s boiled.
While there are a few exceptions (some types of pasta add eggs or other ingredients besides the flour), pasta is basically all the same except for shape. That means that spaghetti, macaroni, ravioli, and angel hair pasta are all made from the same type of flour, but they have different shapes.
What are the different pasta shapes? We’re glad you asked!
Pasta shapes
There are many types of pasta, but their shapes can be classified within four different categories:
- Small (e.g. macaroni)
- Long (e.g. spaghetti)
- Sheet (e.g. lasagna)
- Stuffed (e.g. ravioli)
These different shapes have different purposes. For instance, you wouldn’t want small pasta to make lasagna because it wouldn’t be layered, and you couldn’t have stuffed ravioli without the “stuffed” shape!
How is pasta shaped?
Pasta can be shaped using different shaped dies on extruders (machines used to press pasta dough through to shape it), as well as rolling it into different shapes. Some types of pasta are even hand-rolled!
Which pastas are NOT the same as “regular” pasta?
Most types of pasta are made from semolina, but there are some exceptions. A few examples include:
- Egg noodles – contain eggs in addition to flour.
- Gluten-free pasta made from gluten-free flours.
- Shirataki noodles (low-carb pasta that doesn’t contain wheat).
- Veggie pasta – contains vegetable powders to give the pasta different colors.
- Whole wheat pasta – made with whole wheat flour, which is different from semolina.
FAQs:
Pasta is generally made from semolina, a type of flour made from durum wheat. Most pasta tastes the same because it contains the same ingredients – the thing that varies is the shape.
Pasta made from ingredients besides durum wheat (such as whole wheat pasta or gluten-free pasta made without wheat) will have different tastes, though.
You can often substitute one pasta shape for another and have the dish still turn out. The end result might not be completely as intended if you substitute a pasta shape that is very different from the one called for, though.
Other types of pasta not made from semolina aren’t necessarily interchangeable. For instance, gluten-free pasta has a different taste and texture than regular pasta, so you might not be able to swap it out without sacrificing flavor, texture, or making other alterations to the recipe.
The different pasta shapes can make a difference in the final result. For instance, pasta with holes and grooves on the outside can hold sauce better than smooth noodles, and stuffed pasta shapes allow for filling to be added, such as cheese and meat fillings.
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