Pasta is one of the most popular dishes in the United States and is even more popular in Italy.
In fact, Americans consume a total of nearly 6 billion pounds of pasta a year, which includes a variety of different types of pasta.
What are all of the types of pasta, you might ask? We’re glad you did because we researched the most popular types of pasta and have the rundown on 124 different kinds! We’ll also explain how pasta is made, nutritional values, popular sauces and dishes, and more!
124 types of pasta – spaghetti, macaroni, and WAY beyond!
We’ll review 124 types of pasta below, as well as classify their shape and any signature dishes that type of pasta is known for.
The four basic pasta shape types:
- Small (e.g. macaroni)
- Long (e.g. spaghetti)
- Sheet (e.g. lasagna)
- Stuffed (e.g. ravioli)
1. Acini di Pepe (sometimes called pastina)
Acini di Pepe is a small, round pasta that is most often used in broth-based soups and pasta salads. It looks similar to couscous but has a milder flavor and requires longer cooking time than couscous.
Fun fact – Acini di pepe is the Italian word for Peppercorn – but the pasta is much smaller than actual peppercorns.
Shape type: Small
Signature dish(es): Pastina (Acini di Pepe pasta, broth, butter, milk, pepper, etc.); Italian Wedding Soup, other soups, and pasta salads
2. Agnolotti
Agnolotti is similar to ravioli as it’s stuffed with ingredients like meat and cheese. The main difference between agnolotti and ravioli is that agnolotti is made from a single piece of pasta that is folded over, while ravioli is prepared from two pieces of pasta cut into squares.
The shape of agnolotti is a folded-over square with the edges pinched together to contain the filling, which gives each piece a unique shape.
Shape type: Stuffed
Signature dish(es): Agnolotti Del Plin (pasta stuffed with meat, cabbage, cheese, etc. – ingredients for the filling vary)
3. Alphabet pasta
A kid-friendly favorite, alphabet pasta is shaped into the letters of the alphabet. Alphabet pasta is typically served in tomato and broth-based soups (“alphabet soup”), but you can use it in any pasta-based dish.
Shape type: Small
Signature dish(es): Alphabet soup
4. Anelli
Anelli (also called anelletti) are small, thin rings of pasta usually used in soups and pasta salads. The smaller version of anelli pasta is anellini (Italian for “small little rings”), which are about a quarter of the size of anelli.
Shape type: Small
Signature dish(es): Used in soups and salads.
5. Anellini
As mentioned above (#4), anellini pasta is a smaller version of anelli pasta, which has small, round rings.
Shape type: Small
Signature dish(es): Anellini al Forno, Anellini alla Pecorara
6. Angel hair pasta (Capelli d’Angelo)
Angel hair pasta is a much finer version of spaghetti. Its delicate shape isn’t as hardy as spaghetti, so it’s best suited for dishes with lighter sauces and vegetables as opposed to heartier meats.
Angel hair pasta is thinner than capellini, another type of pasta on our list. The diameter of angel hair pasta is between 0.78-0.88 millimeters, while the diameter of capellini is between 0.85-0.92 millimeters (in case you wanted to bust out your measuring tape and magnifying glass)!
Shape type: Long
Signature dish(es): Any dish with a lighter sauce and vegetables, seafood, etc.
7. Barbina
A long-strand pasta similar to capellini (thin like angel hair pasta), barbina translates to “little beards” in Italian. It’s typically sold in a coiled, nest-like structure and can be paired with a garlic butter sauce.
Shape type: Long
Signature dish(es): Can be paired with sauces and ingredients like meat and vegetables
8. Bavette
Bavette are thin, flat pasta strands with a slightly convex (caving inward) cross-section. The width of bavette is narrower than tagliatelle, another similar pasta we’ll cover down the list.
Shape type: Long
Signature dish(es): Typically served with pesto
9. Bigoli
The primary difference between bigoli and spaghetti is that bigoli was traditionally made from soft wheat flour (lower in protein), while spaghetti is made from durum wheat semolina, which is higher in protein and the most popular for making pasta.
These days, bigoli is made with whole wheat or 00 flour, duck eggs, water or milk, butter, and salt. The outside of the bigoli is a bit rough, which means it holds the sauce well.
Bigoli is thicker and sometimes longer than spaghetti, which is one of the ways you can tell the difference.
Shape type: Long
Signature dish(es): Bigoli with duck sauce (ragu)
10. Bucatini (also known as perciatelli)
Bucatini is thick-stranded pasta similar to spaghetti but with a hole running through the center. It’s great for using oil-based sauces like Carbonara (we’ll talk about the types of pasta sauces later in this article), and is a primary ingredient in Bucatini all’Amatriciana.
Bucatini all’Amatriciana is a dish made with ingredients including bucatini, guanciale (cured meat made from pork cheeks), pepper, and tomatoes.
Shape type: Long
Signature dish(es): Bucatini all’Amatriciana
11. Busiate
Busiate is long or short corkscrew-shaped pasta. It’s traditionally made by wrapping pasta dough around a metal rod, which gives it its corkscrew shape!
Busiate is traditionally from Sicily and used in Pasta alla Trapanese, a dish with busiate pasta, tomato pesto, cheese, and tomatoes.
Shape type: Can be long or short (small)
Signature dish(es): Pasta alla Trapanese
12. Calamarata
This pasta gets its name because of its resemblance to calamari (squid) rings. It’s often used in seafood-based recipes
Shape type: Small
Signature dish(es): “Classic” Pasta Calamarata (includes ingredients like calamarata pasta, calamari, white wine, cherry tomatoes, olive oil)
13. Campanelle (gigli pasta)
This pasta is shaped like a cone with a ruffled edge, similar to a flower with its “petal-like” edges. The center of campanelle pasta is hollow, which is great for catching sauce.
Campanelle pairs well with a variety of sauces (dairy-, vegetable-, or meat-based). Its fun shape sets it apart from other types of pasta, and it can be used in a variety of dishes including mixed pasta dishes, pasta salad, and more.
Shape type: Small
Signature dish(es): Can be paired with meat, vegetables, different sauces, etc.
14. Candele
Candele pasta are long, thick tubes which flatten when they’re cooked, which gives this pasta a chewy bite that can be used in a variety of dishes.
The name and shape of Candele pasta come from the candles that were carried during religious processions (‘candele’ means candles). Historically, candele was very popular in the Naples area of Italy.
Shape type: Long, but can be broken down into shorter pieces
Signature dish(es): Used in a variety of pasta dishes
15. Canule
Canule is long like spaghetti but has a twisted corkscrew shape. The spirals remain tight after cooking, which is perfect for catching sauce.
Shape type: Long
Signature dish(es): Often cooked with vegetables like eggplant
16. Cannelloni (also called manicotti in the US)
This tube-shaped pasta is meant for stuffing with a filling (usually including meat and cheese). It’s cooked with ingredients similar to lasagna, such as pasta sauce, ricotta, ground meat, and parmesan.
Shape type: Stuffed
Signature dish(es): Similar to lasagna in terms of typical ingredients (sauce, ricotta cheese, meat, etc.) for stuffed cannelloni
17. Capellini
Capellini is a very thin type of pasta that is a bit thicker than angel hair pasta. Capellini is usually served with typical ingredients that pair well with pasta, including parmesan, tomatoes, lemon, olive oil, etc.
Shape type: Long
Signature dish(es): Like angel hair pasta, can be used in a variety of pasta dishes.
18. Capricci
This pasta is irregularly shaped (capricci translates to ‘whimsical’ or ‘fantastic’) and is very versatile – use it with a wide range of pasta sauces and other ingredients!
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes
19. Caramelle
If the shape or caramelle pasta reminds you of wrapped candy, then you’re on the right track! Caramelle translates to “candies” in Italian, which is what the stuffed pasta resembles with its twisted ends.
Shape type: Stuffed
Signature dish(es): Often stuffed with a cheese or squash-based filling (pumpkin, sweet potato, etc.)
20. Casarecce
These short pasta noodles have curved ends with a line down the middle, giving casarecce a distinct shape (like a rolled-up scroll). It pairs well with a variety of ingredients, including meat, cheese, seafood, and vegetables.
Casarecce was originally made in Sicily but can be made at home (its name translates to ‘homemade’!) using a rod to wrap the dough around. Commercially, casarecce is made using dies to set the shape.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes
21. Casoncelli
This stuffed pasta has a unique shape. It typically consists of two sheets of pasta about 4 centimeters long each pressed together at the edges like ravioli, but it can also be shaped like a candy wrapper (shaped into a disc and folded).
Shape type: Stuffed
Signature dish(es): Typically stuffed with meat, parmesan, and herbs and topped with butter, bacon, and sage
22. Cavatappi (scooby doo, Cellentani)
Cavatappi is Italian for “corkscrew”, which is what this spiral-shaped macaroni resembles. It also goes by other names including cellentani, amori, serpentini, spirali, torselli, tortiglione, and, perhaps most endearingly, scooby doo.
Shape type: Small
Signature dish(es): Usually served with tomatoes, cheese, cream, etc.
23. Cavatelli
These small pasta shells resemble hot dog buns and can be confused with gnocchi. Unlike gnocchi, cavatelli is true pasta because it’s made from semolina (gnocchi is made from potatoes or ricotta and water, so isn’t a true pasta).
Shape type: Small
Signature dish(es): Typically cooked with garlic and broccoli/broccoli rabe or regular pasta sauce/cheese, etc.
24. Cappelletti
This pasta resembles the more commonly known tortellini but is different in shape (made from square pieces of pasta instead of circular), has a thicker dough, and a different filling that includes meat (tortellini usually is only filled with cheese, not meat).
Some people refer to cappelletti as “little hats” because of their shape.
Shape type: Stuffed
Signature dish(es): Usually served with typical pasta additions like pasta sauce, cheese, etc.
25. Chiocciole
This small, tubular pasta resembles macaroni but has a more curved shape and fine ridges. Some people think chiocciole resembles snails, which is how it gets its name (chiocciole is Italian for ‘snail’).
Shape type: Small
Signature dish(es): Can be served with white wine, parmesan cheese, sausage, and a variety of other ingredients
26. Colonne pompeii
This type of pasta looks like extra-long and extra-large fusilli, which is spiral-shaped pasta. Also called “giant fusilli,” you can use colonne pompeii any way you use regular fusilli.
Shape type: Long
Signature dish(es): Can be used in a variety of pasta dishes
27. Conchiglie (shells)
Conchiglie pasta is most commonly referred to as “shell” pasta. Because of its shape, conchiglie pasta is great at holding sauces, especially chunkier ones with vegetables and meat. It’s also a great pasta to pair with cheese-based sauce.
Shape type: Small
Signature dish(es): Used in a variety of pasta dishes
28. Corzetti
Corzetti are round pasta discs with stamped designs, which not only look decorative but also help the sauce coat the pasta better. Corzetti is usually served with a simple sauce (such as meat or mushroom), as well as other sauces like pesto, walnut sauce, or fish sauce.
Shape type: Small
Signature dish(es): Often served with pine nuts, white wine, egg, and parmesan
29. Couscous
Couscous seems like a type of grain, but it’s made from tiny steamed pieces of pasta made from semolina flour.
Couscous is a traditional North African dish and is the official national dish of Morocco. It’s usually served topped with lamb, stewed vegetables, and broth.
Shape type: Small
Signature dish(es): Traditional Moroccan couscous is served with flavorful stew including meat and vegetables.
30. Creste di Gallo
This pasta is named after a male chicken’s crest/comb (gallo means “rooster” in Italian). Creste di Gallo is great for containing delicate sauces as well as for use in hearty dishes.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes
31. Croxetti
Croxetti is native to the northwest region of Italy and used in Ligurian cuisine (Liguria is the northwest part of Italy that contains Genoa). Croxetti are flat, medallion-shaped that were traditionally stamped with the family’s coat of arms (it’s one of the oldest types of pasta dating back to the Middle Ages).
Shape type: Small
Signature dish(es): Served with a variety of sauces, including meat sauce, pesto, walnut sauce, etc.
32. Ditalini
Ditalini are shaped like small tubes – the name ditalini means “little thimbles” in Italian. Ditalini are most often used in soups like white bean soup as well as pasta salad.
Shape type: Small
Signature dish(es): Broth-based soups, pasta salads
33. Egg noodles
Egg noodles contain eggs (surprised?) and flour. Not all pasta contains eggs, which sets egg noodles apart from other types of pasta. The higher concentration of eggs compared to flour gives egg noodles a yellow color – and they’re higher in protein!
Shape type: Small
Signature dish(es): Soups such as chicken noodle, stroganoff, buttered noodles, etc.
34. Fagottini
Fagottini is Italian for “little bundles”, which look like little star-shaped pouches. The filling usually contains cheeses like ricotta and parmesan but can include other ingredients, from pears to meat.
Shape type: Stuffed
Signature dish(es): Stuffed with cheese, meat, and other ingredients.
35. Farfalle (bow tie)
This popular pasta is versatile and can be used with light sauces (olive oil, butter, etc.) as well as richer sauces. It can be used in pasta salads or even stir-fries. Its name means ‘butterfly’ in Italian, but it gets its nickname for its resemblance to a bow tie.
Shape type: Small
Signature dish(es): Used in pasta salads and dishes with different sauces.
36. Farfalline
Farfalline is a smaller version of farfalle (bow tie pasta). The edges are bit more rounded compared to farfalle.
Shape: Small
Signature dish(es): Used in pasta salads and dishes with different sauces.
37. Farfalloni
This jumbo butterfly pasta is just a larger version of farfalle (vs. the miniature version, farfalline). It’s used in similar ways as farfalle.
Shape type: Small
Signature dish(es): Used in pasta salads and dishes with different sauces.
38. Fettuccine
Fettuccine is a flat, long pasta measuring around 6 millimeters wide. It’s most popularly used to make fettuccine alfredo, a dish with heavy cream, parmesan, butter, and garlic.
Shape type: Long
Signature dish(es): Fettuccine alfredo
39. Filei (Filei calabresi, Pirro)
This pasta is native to Calabria, a region in Southern Italy. It has a twisted shape, which helps it pick up thick, meaty sauces.
Shape type: Small
Signature dish(es): Paired with meat, vegetables, and other ingredients similar to rigatoni and other short pasta tubes
40. Fileja
Another Calabrian pasta, Fileja (also called Maccarruna, Maccarruni, or Filedda to locals) pasta is shaped like elongated screws. Fileja is usually eaten fresh and made homemade, originally without eggs as a “poor man’s” pasta.
Shape type: Small
Signature dish(es): Typically eaten with minced pork or simple tomato sauce; spicy versions are flavored with ‘Nduja’, a type of salami made with red chili peppers.
41. Filini
Italian for “little threads”, filini pasta is made up of very thin strips. Filini is usually added to soups, but can also be combined with vegetables, pesto, and other ingredients like other types of pasta. (If you can’t find filini, other substitutes include linguini or tagliarini).
Shape type: Long
Signature dish(es): Used in a variety of recipes like other types of pasta.
42. Fiori
Fiori is Italian for “flowers” due to the petal shape of the pasta (six “petals” surround the center). Fiori is versatile and can be used in baked pasta dishes or combined with typical ingredients like olive oil, garlic, meat, and vegetables.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
43. Foglie d’Ulivo (Olive leaf pasta)
This ancient pasta is shaped like olive leaves and can be used like other types of pasta along with ingredients like cheese, herbs, and others.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
44. Fregola
Fregola is a pearl-shaped pasta very similar to couscous. It originated in Sardinia and is made by hand by rubbing semolina flour (the flour most often used to make pasta) and water together. These irregular pearls are then toasted to give them a nutty flavor.
Shape type: Small
Signature dish(es): Pasta salads with vegetables, cheese, herbs, etc.
45. Fricelli
This pasta has the consistency of a dumpling and is a specialty of southern Italy. A traditional recipe uses fricelli along with sauteed garlic, olive oil, fried eggplant, fresh tomatoes, basil, and oregano.
Shape type: Small
Signature dish(es): Can be combined with a variety of ingredients, including vegetables, herbs, cheese, meat, etc.
46. Fusilli
Similar to rotini, fusilli is a spiral-shaped pasta with larger spirals compared to rotini. Fusilli is preferred for thicker sauces compared to rotini, which is better for light sauces and pasta salads.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
47. Garganelli
Similar to penne pasta, garganelli is hand-rolled and has a seam, which sets it apart from penne pasta. The dough contains egg and is flavored with parmesan and nutmeg which pair well with a variety of sauces and ingredients.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
48. Gemelli
Italian for “twins,” gemelli pasta is made from one long strand of dough that is folded in half and twisted together. Gemelli pasta is most often used in casseroles and pasta salads.
Shape type: Small
Signature dish(es): Casseroles, pasta salads
49. Gnocchetti Sardi (malloreddus)
Traditionally from Sardinia, this pasta looks like mini gnocchi but is made with only semolina flour and water (gnocchi contains potato). The ridges can be added using a gnocchi board or a fork.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
50. Gnocchi
Gnocchi are Italian dumplings made with flour, potatoes, and eggs. Gnocchi can be served in tomato sauce or other sauces, including pesto or butter sauces. Compared to regular pasta, gnocchi can be higher in sodium but lower in carbs.
Shape type: Small
Signature dish(es): Used in a variety of recipes like other types of pasta.
51. Gomiti (elbow pasta)
Gomito means “elbow” in Italian, so gomiti pasta is also referred to as elbow noodles in the United States. Gomiti can be smooth or ridged and are typically used in soups. The pasta resembles a small snail shell more so than an elbow.
It gets a little confusing, but Americans call curved macaroni “elbow macaroni”, but that’s not the same shape as gomiti (elbow macaroni is narrower in diameter). Gomiti is also called ‘pipette’ by some pasta brands.
Shape type: Small
Signature dish(es): Traditionally used in soups, but can also be used in other recipes.
52. Jumbo shells (conchiglioni)
Jumbo shells are also called conchiglioni and resemble a large conch shell. They are typically stuffed with ingredients that are found in lasagna.
Shape type: Stuffed
Signature dish(es): Stuffed shells (stuffed with ricotta cheese, marinara sauce, spinach, etc.)
53. Lagane
Lagane is thought to be one of the oldest forms of pasta and the predecessor of lasagna. Lagane is narrower in width than lasagna but thicker and wider than tagliatelle pasta.
Lagane is popular in the southern regions of Campania in Italy.
Shape type: Small (short, wide ribbons)
Signature dish(es): Usually served with legumes, especially chickpeas. In some regions, lagane is fried until crunchy.
54. Laganelle
Made from durum wheat, eggs, and lemon juice, laganelle complements Mediterranean dishes well.
Shape type: Long
Signature dish(es): Used in a variety of recipes like other types of pasta.
55. Lasagna (lasagne)
This well-known pasta comes in sheets with wavy edges. A single noodle is called lasagna, while the plural form is lasagne!
Lasagna is a popular layered dish consisting of lasagna noodles, ricotta cheese, mozzarella, pasta sauce, meat, and egg.
Shape type: Sheet
Signature dish(es): Lasagna
56. Linguine
Linguine is similar to spaghetti but is flat instead of round. Linguine is narrower than fettuccine, which has flat but wider noodles. Linguine comes from the Liguria region of Italy, which is close to the ocean and famous for its delicious cuisine.
Shape type: Long
Signature dish(es): Pairs well with pesto and oil-based sauces.
57. Lumache
Lumache is a ridged shell-shaped pasta with pinched ends. These pinched ends are ideal for catching thick sauce such as ragu or baked mac and cheese.
Lumache is sometimes sold under the names “shell pasta” and conchiglie pasta since they are so similar.
Shape type: Small
Signature dish(es): Pairs well with thick sauces, but can be used with a variety of ingredients.
58. Macaroni (maccheroni)
One of the most well-known pasta shapes, macaroni pasta is most famous for macaroni and cheese, a popular dish in the United States (especially with kids!). Macaroni is short and tubular in shape.
When the shape is more curved, macaroni is often called “elbow macaroni” – not to be confused with gomiti pasta (#51), which actually translates to elbow – but looks more like a snail.
One of the most well-known pasta shapes, macaroni pasta is most famous for macaroni and cheese, a popular dish in the United States (especially with kids!).
Macaroni is also popular for making cold pasta salads and can be used in soups.
Shape type: Small
Signature dish(es): Macaroni and cheese, macaroni/pasta salad
59. Mafaldine (reginette, mafalda)
This type of pasta was dedicated by the people of Naples to a princess in France, which is how it was renamed Reginette (which comes from the Italian word meaning queen) in her honor.
This pasta is longer in length but has crinkled edges, similar to lasagna noodles, and is classified as being ribbon-shaped.
Shape type: Long
Signature dish(es): Curly edges scoop up sauce, making it ideal for dishes with thick/heavy sauces like alfredo sauce and tomato sauce.
60. Maltagliati
In Italian, maltagliati translates to ‘badly cut’, which describes this pasta’s irregularly-shaped squares and rhombuses. The pasta is made from scraps from making other types of pasta like tagliatelle and varies in thickness and shape.
Shape type: Small
Signature dish(es): Bean soup
61. Manicotti
This pasta is stuffed with cheese and other filling ingredients like vegetables and meat. Its large tube shape and ridged texture set it apart from jumbo shells, which are also stuffed.
Shape type: Stuffed
Signature dish(es): Manicotti (stuffed manicotti pasta with ground meat, ricotta, marinara sauce, spinach, etc.)
62. Marille
This curved pasta has a unique shape that was inspired by a car designer. Its shape was considered a failure because of its inability to achieve the perfect ‘al dente’ texture due to its intricate curves. In addition, people using the pasta found it had a longer cooking time compared to other types, which is why this pasta shape isn’t often used.
Shape type: Small
Signature dish(es): None (pasta not widely used and was considered a failure)
63. Mezzelune
This pasta resembles ravioli, but is semicircular in shape. It’s usually filled with a blend of cheeses and vegetables like mushrooms and spinach.
Shape type: Stuffed
Signature dish(es): Served with cheese and a variety of sauces.
64. Mezze penne
Mezze means “half” in Italian, and mezze penne is also referred to as “mini penne”. As the name implies, mezze penne is more slender and shorter than regular penne pasta.
Shape type: Small
Signature dish(es): Mezze penne pasta primavera; can be combined with a variety of sauces and other ingredients.
65. Mezzi Rigatoni
Not a big surprise here – mezzi rigatoni means mini rigatoni, so the tubes are smaller and shorter compared to regular rigatoni, which has a ridged texture to help capture sauces.
Shape type: Small
Signature dish(es): Can be combined with a variety of ingredients like sausage, cheeses, seafood, etc.
66. Mostaccioli (penne lisce)
Mostaccioli is similar to penne pasta but has a smooth exterior, which is the main thing that sets it apart from penne.
Shape type: Small
Signature dish(es): Baked pasta dishes
67. Occhi di Lupo
Occhi di Lupo translates to “wolf’s eyes” (the hollow ends of the pasta are thought to resemble a wolf’s pupils) and is large-sized tubular pasta often served with stuffing or filling. It’s quite versatile and can be used like regular pasta in a variety of dishes as well as filled or baked.
The exterior of occi di lupo is typically smooth, unlike rigatoni which has ridges on the outside.
Shape type: Small
Signature dish(es): Versatile pasta can be stuffed, baked, or used in a variety of pasta dishes.
68. Orecchiette
Meaning ‘little ears’, orecchiette is similar to shell pasta but has a wider opening that is less tightly curved compared to shell pasta (the openings are made by pressing the dough with your thumb).
Shape type: Small
Signature dish(es): Typically served with olive oil, garlic, cheese, and sauteed broccoli rabe
69. Orzo
This thin, rice-shaped pasta is also referred to as “pastina” (little pasta) in Italy (see also “Pastina” later in this list). Orzo is popular for making cold salads and soups such as Italian wedding soup.
Shape type: Small
Signature dish(es): Pasta salads, soups.
70. Paccheri
Paccheri is a large tube-shaped pasta similar to cannelloni but much shorter in length. Some versions are smooth while some are ridged – the latter being preferred for serving with thicker and chunkier sauces.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes.
71. Pansotti
Shape type: Stuffed
This pasta is similar to ravioli but is triangular in shape. It’s typically stuffed with a mixture of cheese, nutmeg, and herbs native to Liguria.
Signature dish(es): Often served with green leafy vegetables.
72. Pappardelle
This pasta dates back to the 14th century in Tuscany. It has a large surface area and a rough texture, which makes it ideal for use with hearty sauces. Its ribbon shape is thick and not quite as wide as lasagna and is made using eggs in the dough.
Shape type: Long
Signature dish(es): Served with heartier sauces like ragu.
73. Passatelli
This pasta isn’t made with flour, unlike most types of pasta! Instead, it’s made using eggs, breadcrumbs, and grated cheese. It was traditionally used in low-income areas where the use of leftovers like stale bread could be used to make pasta.
Shape type: Long
Signature dish(es): Typically served in homemade broth.
74. Pastina (pastini, pastine)
Pastina refers to small or “little pasta” in Italian. The shapes can vary from stars to alphabet and anything in between.
Shape type: Small
Signature dish(es): Varies; can be used in soups or cooked with milk and butter similar to grits.
75. Penne
Another one of the most popular pasta shapes in the United States, penne is a cylinder-shaped pasta with angled edges and ridges on the outside. The name comes from the word for “pen” and was inspired by the shape of a quill.
Shape type: Small
Signature dish(es): Typically used in baked pasta dishes, but can also be combined with a variety of sauces and other ingredients.
76. Pici
This thick, hand-rolled pasta looks similar to spaghetti but is softer in texture. Pici is usually dressed with oil, garlic, and breadcrumbs, but can also be paired with any sauce.
Shape type: Long
Signature dish(es): In Tuscany, Pici is often served with ‘Cacio e Pepe’, which translates to ‘cheese and pepper’.
77. Pipe Rigate
Pipe pasta looks similar to shell pasta, but one end has a flattened opening while the other has a wide opening. It’s unclear where the shape of pipe pasta originated from, but it pairs well with a variety of sauces.
Shape type: Small
Signature dish(es): Pairs well with a variety of sauces (ragu, more liquid sauces) and can also be baked.
78. Pizzoccheri
This flat ribbon pasta is typically served with potatoes, butter, cheese, and stewed cabbage. The dough is made from 75% buckwheat flour and 25% wheat flour, as well as water.
Buckwheat pasta is gluten-free, despite the fact that it has “wheat” in its name.
Shape type: Long
Signature dish(es): Pizzoccheri alla Valtellinese
79. Quadrettini
This pasta is made from leftovers, typically after making fettuccine during festive occasions. It means “little squares” and is usually cooked in broth.
Shape type: Small
Signature dish(es): Cooked in broth and used in soups.
80. Radiatori
This pasta gets its name because of its resemblance to old-fashioned steam radiators. Its shape makes it ideal for pairing with thick sauces which the ridges of the pasta hold well.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes.
81. Ravioli
Another one of the more common types of pasta for us in the US, ravioli is a square stuffed pasta containing cheese, spinach, and other ingredients (the fillings vary depending on the region they’re made).
Shape type: Stuffed
Signature dish(es): Ravioli (stuffed noodles served with tomato sauce and cheese)
82. Riccioli
This pasta is similar to rotini (spiral) pasta. There isn’t much information about riccioli pasta out there, so that’s about all we know!
Shape type: Small
Signature dish(es): Likely used in a variety of pasta dishes similar to rotini pasta.
83. Ricciolini
This pasta looks like a ruffled strand of ribbon with its twisted shape (translates to ‘curls’ in Italian). It’s used in a dish called Pasta e Fagioli, which translates from Italian to “pasta and beans”.
Shape type: Small
Signature dish(es): Served in soups and with various sauces, as well as Pasta e Fagioli (though other noodles can be used in Pasta e Fagioli as well).
84. Ricciutelle
This ribbon pasta can be shaped into a corkscrew shape (similar to fusilli and rotini) or it can be slightly curled.
Shape type: Small
Signature dish(es): Likely used in a variety of pasta dishes (not much information is out there on this pasta shape)
85. Rigatoni
Ahh, another familiar face here in the US! Rigatoni are medium tubes with ridges on the outside, which help to catch sauce. Unlike penne (a similar shape), the edges of rigatoni are straight, not angled.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes, including baked pasta.
86. Riso
This pasta is very small and looks like grains of rice. It’s in the category of “pastina”, which is “little pasta” in Italian. It’s commonly cooked in broth or used in soups, similar to orzo.
Shape type: Small
Signature dish(es): Cooked in broth and soups
87. Risotto
Risotto isn’t a type of pasta, but it’s commonly mistaken as pasta! Risotto is made with starchy rice and is used to make classic risotto, which is an Italian dish made with rice, chicken stock, butter, and parmesan. Mushroom risotto is also quite popular.
Shape type: Small
Signature dish(es): Risotto
88. Rotelle (wagon wheel)
This wagon wheel-shaped pasta is a favorite for pasta salad, but can also be added to soups and a variety of other dishes.
Shape type: Small
Signature dish(es): Pasta salads and a variety of other pasta dishes.
89. Rotini
Rotini pasta is shaped like a corkscrew and is similar to fusilli, but the screw shape is tighter.
Shape type: Small
Signature dish(es): Pasta salads, baked rotini; can be used in a variety of other dishes
90. Ruote
This pasta is very similar to rotelle (wagon wheel pasta) but is smaller and tighter than rotelle.
Shape type: Small
Signature dish(es): Great for capturing heavy cheese- or meat-based sauces.
91. Sagnarelli
This ribbon pasta has fluted or serrated edges and is considered a “rustic” pasta due to its uneven surface.
Shape type: Small (2 inches in length)
Signature dish(es): Pairs well with thick sauces.
92. Sagne a Pezzi
This pasta means “broken lasagna pieces” and looks just like lasagna noodle sheets that have been cut into smaller pieces.
Shape type: Small
Signature dish(es): Cooked with beans in a tomato, celery, carrot, and bacon sauce
93. Sagne Torte
There isn’t a lot of information on this long, twisted pasta other than the fact that it pairs well with creamy and tomato sauces.
Shape type: Long
Signature dish(es): ? – pair well with different sauces.
94. Sagnette
This short rustic pasta looks like tagliatelle but contains water, durum wheat flour, and salt, unlike tagliatelle which contains egg. It is rectangular in shape but shorter than long pasta.
Shape type: Small
Signature dish(es): Unknown – not much information is available on this unique pasta!
95. Scialatielli
This pasta has a similar shape as tagliatelle, but it’s a bit shorter and wider. Scialatelli was created by a chef on the Amalfi coast and the dough is made with milk, basil, olive oil, and parmesan cheese.
Shape type: Small
Signature dish(es): Scialatielli all’amalfitana (seafood dish) or served with pesto
96. Sedani rigati
This pasta gets its name from the Italian word for ‘celery’ due to the ridges on the outside. Fun fact – the original version from Naples was called ‘elephant teeth’ and lacked ridges!
Shape type: Small
Signature dish(es): Pairs well with thick sauces; can be used in baked pasta dishes or served with simple pasta sauce.
97. Spaccatelle
This pasta is native to Sicily and isn’t as well-known in other areas of Italy. It has a split in the center of its round, curvy shape, which is how it gets its name. While it’s usually small in shape, there are long versions of spaccatelle.
Shape type: Usually small, but a long version exists.
Signature dish(es): Pasta alla Norma (pasta, fried eggplant, tomato sauce, grated ricotta salata cheese, basil)
98. Spaghetti
This pasta needs no introduction. Spaghetti is likely the most popular pasta shape in the world. Its long, thin noodles are most often paired with ragu (tomato and meat sauce) and shredded cheese for the standard “spaghetti” meal.
Shape type: Long
Signature dish(es): Spaghetti bolognese, baked spaghetti
99. Spaghetti alla Chitarra (Tonnarelli)
This type of pasta is like spaghetti but with square-shaped noodles. The tool used to make this pasta is called a chitarra, which means guitar because it resembles one!
Shape type: Long
Signature dish(es): Similar uses as spaghetti.
100. Spaghettini
This pasta is like spaghetti but is thinner in diameter and has a shorter cooking time.
Shape type: Long
Signature dish(es): Similar uses as spaghetti.
101. Spaetzle
This egg noodle is one of the few types of pasta that isn’t from Italy as it originated in Germany. It’s made from a runny dough that is added to water, whereas regular pasta is made from harder dough that can be cut and formed into a variety of shapes.
They are chewy in texture and can be used in savory and sweet dishes, but are most famously used in Käsespätzle, a dish made with cheese and caramelized onions.
Shape type: Small
Signature dish(es): Käsespätzle
102. Spinach Lasagna (green lasagna, lasagne verdi)
Lasagne verdi is similar to regular lasagna noodles with the addition of spinach, which gives them their green color.
You can use lasagne verdi like regular lasagna noodles, but it’s especially popular for vegetarian lasagna (no meat).
Shape type: Sheet
Signature dish(es): Vegetarian lasagna
103. Spiralini
This type of pasta resembles a spring that is tightly coiled. Like other spiral-shaped pasta, spiralini is popular for making cold pasta salads.
Shape type: Small
Signature dish(es): Pasta salads
104. Strascinati
This pasta includes pasta types that are pulled over grooved boards using a knife, an iron, or your fingers. There are two main types of strascinati – orecchiette (“little ears”) and cavatelli (looks similar to gnocchi).
Strascinati means “drag” in Italian, which is how this pasta category gets its name!
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes
105. Stelline
Stelline means ‘stars’, which describes this star-shaped pasta. It is small in size (a type of pastina) and has a hole in the middle, which means it cooks very quickly.
Shape type: Small
Signature dish(es): Used in soups, especially those for children due to its fun shape.
106. Strozzapreti
Strozzapreti means “priest choker or strangler”. How did it get its name? It refers to gluttonous clergymen in The Council of Trent (convened by Pope Paul III to revitalize Roman Catholicism) who would eat so much of the pasta that they would choke.
This pasta resembles cavatelli pasta, which looks like gnocchi.
Shape type: Small
Signature dish(es): Typically served with squash and cheese.
107. Tagliatelle
This egg-based pasta originated in Northern Italy and is similar to linguine, but it’s wider (and linguine doesn’t contain eggs).
Shape type: Long
Signature dish(es): Can be used in a variety of pasta dishes.
108. Tagliolini (taglierini, tajarin)
This pasta is long like spaghetti but thicker in width. It’s usually served with butter and truffles, and it has a short cooking time.
Shape type: Long
Signature dish(es): Pairs well with light sauces, fish, and soups; is also served with butter and truffles.
109. Testaroli
This pasta is thin and resembles pancakes. They are traditionally cooked in a hot cast iron vessel and not flipped, but recipes for making them at home suggest flipping them to ensure they’re evenly cooked.
Shape type: Small (flat)
Signature dish(es): Served with pesto and cheese
110. Torchietti
This twisted bell-shaped pasta means “little flame torches” and was originally developed in Campania and can be used in a variety of recipes.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes.
111. Tortelli
Tortelli is a stuffed pasta similar to tortellini and tortelloni. It comes in different shapes, from square (similar to ravioli), to semi-circular, or twisted.
Shape type: Stuffed
Signature dish(es): Usually served with melted butter, bolognese sauce, broth, and other sauces.
112. Tortellini
This stuffed pasta is traditionally stuffed with ricotta cheese, but other types of cheeses and meat can be stuffed in this ring-shaped pasta.
Shape type: Stuffed
Signature dish(es): Served with a variety of sauces (marinara, alfredo sauce, olive oil and cheese, etc.)
113. Tortelloni
The only difference between tortellini and tortelloni is that tortelloni is the larger version of tortellini! It originated in the Bologna region of Italy and is used in a variety of dishes.
Shape type: Stuffed
Signature dish(es): Can be used in a variety of pasta dishes.
114. Tortiglioni
This short, twisted tube pasta has ridges around the outside and pairs well with ragu and Bolognese sauces (both types of meat sauces – we’ll cover sauces later on in this article!).
Shape type: Small
Signature dish(es): Pairs well with meat-based sauces.
115. Trenette
This pasta is very similar to linguine and is often mistaken for it. The only difference is that the trenette is slightly wider in width and is thicker than linguine.
Shape type: Long
Signature dish(es): Similar use as linguine (used in a variety of pasta dishes).
116. Tripoline
This long ribbon pasta has ruffles on one side, so it resembles mafalda (which has ruffles on both sides).
This pasta shape is believed to have originated in the Campania region of Italy.
Shape type: Long
Signature dish(es): Recommended to use with meat ragus.
117. Troccoli
Troccoli resembles spaghetti but has a square cross-section.
Shape type: Long
Signature dish(es): Pair well with meat and fish sauces.
118. Trofie
Trofie pasta is made from wheat flour and often potatoes. These noodles are a staple in Ligurian cuisine and are thin and dense, offering a pleasant chewy texture. They resemble a crunchy Cheeto but without the cheese coating!
Shape type: Small
Signature dish(es): Typically served with pesto.
119. Trofiette
This pasta is a smaller version of trofie pasta. Because it’s made by hand, the shapes can differ in a batch but are usually elongated and twisted.
Shape type: Small
Signature dish(es): Typically served with pesto.
120. Tubetti Lisci
The name for this pasta means “smooth tubes” and are short, straight-cut tubes.
Shape type: Small
Signature dish(es): Used in soups with beans and lentils or broth.
121. Tuffoli
This pasta looks like extra-large rigatoni and has ridged edges. They’re short and wide and absorb pasta sauce well.
Shape type: Small
Signature dish(es): Can be used in a variety of pasta dishes.
122. Vermicelli
This thin noodle is sometimes called “rice noodles” (even though it’s not made from rice) but is considered very thin spaghetti in the US.
Shape type: Long
Signature dish(es): Used like spaghetti (tossed with meat sauce) but can also be used in Vietnamese dishes, where it’s considered angel-hair pasta.
123. Ziti
Ziti are smooth, cylinder-shaped pasta that is similar to penne but has straight edges instead of angled edges.
Shape type: Small
Signature dish(es): Baked ziti (similar to lasagna)
124. Zitoni
Similar to ziti, zitoni are wider than ziti but have a similar length. Zitoni and Ziti are a popular choice for holidays and feasts in Campania and are typically broken by hand right before cooking.
Shape type: Small
Signature dish(es): Baked ziti; baked vegetarian pasta dishes with eggplant and other vegetables.
All about pasta
How it’s made
Pasta is made by mixing ingredients like flour, water, and sometimes eggs into an extruder, which pushes the dough through a die to give the pasta the desired shape.
The type of flour used to make pasta is usually durum wheat semolina, which is high in protein and gluten. This flour is ideal for making pasta because it provides a chewy, elastic texture.
Ingredients used to make pasta
Pasta is generally made from the same type of flour (durum wheat semolina – see above!), so the main difference comes down to its shape.
However, pasta can be made from other ingredients like whole wheat flour (most types of pasta are made from enriched flour, which has the germ and bran removed). Some types of pasta include egg, which gives it a darker flavor and heartier taste.
Some types of pasta add veggie powders for “veggie pasta”, and squid ink pasta is made by mixing cuttlefish ink with the pasta, giving it a dark black color. There’s also edamame pasta, which is made from soybeans and doesn’t contain any gluten.
Shapes, shapes, and more shapes!
Pasta comes in all sorts of shapes, from long spaghetti, and short elbow noodles, to stuffed ravioli. The main categories for shapes that we used for our master list are:
- Long – spaghetti, fettuccine, etc.
- Short – elbow macaroni, rigatoni, and more (most pasta falls under this category)
- Stuffed – ravioli and other stuffed pasta
- Sheet – lasagna noodles (the main type of pasta in the sheet category)
Pasta regions in Italy
While there is some debate as to where pasta originated (some believe it was in Italy while others think Marco Polo brought pasta back after his voyage to China), there is no debate that Italy is a BIG fan of its pasta.
There are regions in Italy that are known for introducing popular types of pasta, such as:
- Piedmont, Lombardy, and Veneto – famous for tagliatelle and tortellini
- Sicily – believed to be where spaghetti originated
- Naples – ravioli
- Rome – fettuccine
10 most popular pastas
These are the 10 most popular pastas, in alphabetical order!
- Cannelloni – Typically stuffed with ricotta and spinach.
- Farfalle – Bowtie pasta is popular for pasta salads.
- Fettuccine – Popular for making fettuccine alfredo, of course!
- Fusilli – This corkscrew-shaped pasta is great for cold pasta salads as well as pairing with different sauces.
- Lasagna – Does this need an explanation? Lasagna is one of the most-loved pasta dishes in both Italy and the US!
- Macaroni – Mac and cheese, anyone?
- Penne – Penne pasta is versatile and can be used in a variety of pasta dishes.
- Ravioli – The most popular type of stuffed pasta.
- Rigatoni – A versatile pasta that pairs well with chunky ingredients like meat and vegetables.
- Spaghetti – Ahh, spaghetti – whether it’s baked spaghetti or spaghetti bolognese, spaghetti is likely the most popular type of pasta.
11 most popular pasta sauces
What is pasta without a sauce? Here are some of the most popular pasta sauces (in alpha order)!
- Alfredo sauce: Made from heavy cream, butter, melted cheese, and occasionally flour.
- Arrabiata sauce: A spicy tomato-based sauce made with red chili peppers.
- Bechamel sauce: A white sauce made with milk and roux (flour + fat – usually butter).
- Bolognese sauce: This meat-based sauce doesn’t rely on tomatoes as much as tomato-based sauces like marinara.
- Cacio e pepe sauce: ‘Cacio’ means sheep’s milk cheese and ‘pepe’ means pepper; however, sheep’s milk cheese isn’t used as often in modern recipes.
- Carbonara sauce: This sauce includes eggs and is usually paired with peas and bacon.
- Marinara sauce: The most common type of pasta sauce, marinara is primarily tomato-based.
- Pesto sauce: Made from pine nuts, basil, olive oil, and parmesan.
- Pomodoro sauce: A traditional tomato sauce that is usually thicker than marinara.
- Tomato sauce: This sauce is thicker than marinara and resembles gravy in texture.
- Vodka sauce: Vodka sauce has a red-pink color from the alcohol in vodka interacting with the acid in tomatoes. It can be used in place of marinara sauce for a richer, caramelized flavor.
How to cook pasta
If you ask ten different people how to cook pasta, you’ll probably get around ten different answers.
The cooking instructions will vary based on the type of pasta, but here are some general examples on how to cook two popular types of pasta – spaghetti and macaroni,
Spaghetti:
- Fill a large pot with six quarts of water. Add a generous amount of salt, which will season the pasta as it cooks. (Salting the water not only flavors the pasta, but it prevents the starch from turning into a sticky mess [gelation]!)
- Add one pound of dried pasta to the boiling water.
- Stir the noodles and water until the water begins to boil again.
- Cook for one minute less than the package instructions.
- Strain the noodles to cool, and then toss in olive oil.
- When you’re ready to use the pasta, toss it with warm sauce and finish cooking.
Macaroni
- Add a little over three quarts of water to a pot with a generous amount of salt and bring to a boil.
- Add two cups of uncooked macaroni to the boiling water.
- Keep stirring to prevent the macaroni from sticking together; cook for about 10-12 minutes.
- When the macaroni is mostly cooked but slightly firm, strain it under cold water to stop the cooking process.
If you’re using macaroni in another dish, it’s ideal to set it aside for several hours before adding it. Otherwise, the noodles can break down and not hold their shape.
Otherwise, you can add freshly cooked macaroni to your sauce, such as cheese sauce for macaroni and cheese or butter for simple buttered noodles.
A note on “al dente” pasta
“Al dente” translates to “to the tooth” in Italian. It refers to pasta that is tender but has a firm, chewy bite. To achieve al dente pasta, it’s suggested to drain the pasta 2-3 minutes sooner than the package suggests.
Al dente pasta isn’t necessarily undercooked, but it’s not overcooked, which can result in a mushy texture.
Nutritional comparison of different types of pasta
As we mentioned earlier, there are different ingredients from which pasta can be made. We’ll go over a few of the basic types of pasta that we’ve included in this nutritional comparison below.
Whole wheat pasta: Higher in fiber than regular pasta, which is made from enriched flour (removes the germ and bran, which are high in fiber).
Regular pasta: Made from enriched wheat – typically durum wheat semolina.
Low-carb pasta: Can be made from a variety of ingredients that are usually wheat-free, such as shirataki (derived from the konjac yam, which is low in net carbs), which is keto-friendly.
Grain-free/Paleo pasta: Grain-free pasta is made from ingredients like cassava, a Paleo-friendly plant.
Veggie pasta: It’s a bit deceiving because veggie pasta isn’t actually made from vegetables. Instead, it’s regular pasta with the addition of vegetable powders (like spinach powder) giving the pasta a vegetable-like green hue (and sometimes red, yellow, etc).
Egg noodles: Most types of pasta don’t contain eggs, and egg noodles contain a high proportion of eggs compared to flour. Egg noodles still contain gluten, though.
| Serving size: 56 grams/2 oz. | Calories | Total fat (saturated) | Total carbs | Net carbs (fiber) | Total sugars (incl. added) | Protein |
| Whole wheat pasta (Barilla whole grain spaghetti) | 180 | 1.5 g (0 g) | 39 g | 32 g (7 g) | 1 g (0 g) | 8 g |
| “Regular” pasta – Barilla Spaghetti | 200 | 1 g (0 g) | 42 g | 39 g (3 g) | 1 g (0 g) | 7 g |
| Low-carb pasta (Pasta Zero) ⅔ cup serving | 20 | 0.5 g (0 g) | 5 g | 2 g (3 g) | 0 g | 0 g |
| Grain-free (Paleo) pasta (Jovial brand) | 200 | 0 g (0 g) | 49 g | 45 g (4 g) | 2 g (0 g) | 1 g |
| “Veggie” pasta (Ronzoni Garden Delight) | 200 | 1 g (0 g) | 40 g | 38 g (2 g) | 3 g (0 g) | 8 g |
| Egg noodles | 220 | 3 g (1 g) | 40 g | 38 g (2 g) | 2 g (0 g) | 8 g |
FAQs
Most types of pasta are vegan, but some types contain eggs, so you’ll need to check the ingredients label to ensure it doesn’t contain eggs if you’re vegan. Egg noodles always contain eggs, which should be avoided if you’re a vegan.
No! Egg noodles contain a high proportion of egg compared to flour, but they still contain flour, so they are not gluten-free.
No! Risotto is commonly mistaken as pasta, but it’s actually an Italian rice dish.
Yes! Couscous might look like a grain, but it’s actually tiny pieces of pasta!
Pasta is generally made with the same ingredients (flour, water, and sometimes eggs) – the main difference comes down to their shape. For example, spaghetti is long and thin while elbow macaroni is small and curved, yet they are made with the same (or similar) ingredients.
Semolina is a type of flour made from durum wheat. Instead of being finely milled like regular flour (think all-purpose flour), semolina is a coarser grind of durum wheat, which is the most popular type of flour used to make pasta.
Pasta made from low-carb ingredients are keto-friendly. The most popular ingredient in low-carb pasta is the konjac yam, which despite having the name ‘yam’, is very low in carbs.
Since wheat is off-limits on Whole30, the only types that are Whole30 compliant are spiralized veggies, which are made of vegetables and not grains – so it’s not technically pasta. Pasta made from Whole30-approved ingredients like hearts of palm is also allowed.
Several pasta brands offer gluten-free pasta made from ingredients like corn and rice flours. Edamame pasta and shirataki noodles are also gluten-free, as are any non-traditional pastas made from gluten-free ingredients.
Pasta made from paleo-friendly ingredients like hearts of palm and spiralized vegetable “pasta” (which isn’t pasta at all, but is simply vegetables cut into spiral shapes) are allowed on paleo – but most other types are not.
There’s a LOT of heated debate on this one. The three (sauce, gravy, ragu) are often used interchangeably to mean the delicious liquid stuff you put over pasta. Sauce is the most general and encompasses meat-free options like marinara as well as meat sauces. Ragu and gravy both contain meat. You might also hear “Sunday Sauce” or “Sunday Gravy,” which contain all kinds of meats like meatballs, braciole, pork chops, and/or sausage.
“Al dente” translates to “to the tooth”, which refers to pasta that is tender but has a firm, chewy bite. To achieve al dente pasta, it’s suggested to drain the pasta 2-3 minutes sooner than the package suggests.
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