The Ultimate Italian Pasta Guide || 29 Perfect Types of Pasta 😛
Italian Pasta Types // Our Guide 🍝
Pasta is probably the first thing that comes to mind when you think of Italy.
You may have tried a few types of pasta, but are you sure you know them all?
In today’s article we will attempt the titanic feat of providing you with a guide to all (or almost all) types of Italian pasta: pastasciutta (dry pasta), pasta all’uovo (egg pasta), pasta ripiena (stuffed pasta), pastina (pasta to be consumed with broth)… You name it.
Italy is the home of pasta and has hundreds of formats.
The first distinction to make to orient yourself in this varied world is that between long and short pasta.
We will then briefly talk about the so-called “pastina,” and then finish with stuffed pasta.
With this guide, pasta will have no more secrets.
Italian Pasta Types || Long Pasta
Italian Pasta Types || Short Pasta
Italian Pasta Types || Pastina
Italian Pasta Types || Stuffed Pasta
Italian Pasta Types || FAQs
Italian Pasta Types || Long Pasta
Let’s start our journey with long pasta (pasta lunga), that is, pasta that can be rolled on a fork.
Tagliatelle
Tagliatelle is a kind of egg pasta typical of Emilia and Romagna and widespread in the traditional cuisine of Central and Northern Italy.
The name comes from the verb “tagliare” (to cut), as tagliatelle are traditionally made by rolling the pasta into a thin sheet and cutting it, after rolling it.
Tagliatelle are usually eaten with the classic Bolognese meat sauce (tagliatelle al ragù), or with mushrooms (tagliatelle ai funghi).
Pappardelle
Similar to tagliatelle, pappardelle is an egg pasta with a wider width. They have a porous surface that allows the sauce to adhere well.
Like tagliatelle, they are usually eaten with meat sauce (pappardelle al ragù), often with wild boar sauce (pappardelle al cinghiale).
Tagliolini
Tagliolini is a kind of long egg pasta with a rectangular cross-section. Tagliolini are originally from Piemonte.
They go well with many sauces, for example with truffles (tagliolini al tartufo) or seafood (tagliolini ai frutti di mare).
Pici
Tuscan pici is a fresh pasta format, similar to spaghetti but thicker.
Prepared only with water, flour and oil, they are easy to make and go well with many sauces.
One of the most classic recipes is pici all’aglione (made with tomato sauce, garlic and chili).
Pici alle briciole is also a very traditional one (bread crumbs, chili and garlic).
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Tonnarelli o Spaghetti alla chitarra
Spaghetti alla chitarra or tonnarelli is a pasta similar to traditional spaghetti but with a square section instead of a round one. They are of Abruzzese origin.
At one time the pasta sheet was cut with a tool called a “chitarra”, a wooden frame over which several thin metal wires were stretched.
With the help of a rolling pin, the sheet dough was pressed over the wires that cut the spaghetti. One of the most classic recipes is tonnarelli cacio e pepe (which can also be made with spaghetti or other long pasta).
Bucatini
Bucatini are a type of long pasta, and they look like large, perforated spaghetti (bucato means pierced).
The most classic sauce to go with them is amatriciana: tomato, guanciale, pecorino, chili.
Linguine
Linguine is a kind of flat spaghetti.
This pasta originated in Genoa, and as a result, the typical sauce is pesto alla Genovese.
They are also often served with seafood (linguine all’astice, linguine allo scoglio…)
Spaghetti
Spaghetti is probably the most famous pasta format.
There are various sizes of them, more or less thick.
They can be enjoyed with many different sauces:
- Plain
- With tomato
- Carbonara (egg, pecorino, and guanciale)
- Garlic oil and chili (aglio, olio e peperoncino)
- With seafood (spaghetti allo scoglio)
… or any way you like!
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Bigoli
Bigoli are a type of egg pasta typical of the Veneto region.
They are served with traditional sauces, especially duck ragout, or more typically “in salsa,” which means with onion and sardines or anchovies.
LONG PASTA RECAP
Let’s summarise all the types of Italian long pasta we’ve learnt so far:
| Tagliatelle |
| Pappardelle |
| Tagliolini |
| Pici |
| Tonnarelli |
| Linguine |
| Bucatini |
| Spaghetti |
| Bigoli |
Italian Pasta Types || Short Pasta
Now let’s move on to the many shapes of short pasta (pasta corta)!
Farfalle
Farfalle have a distinctive bow-tie shape.
The broad surface and pinched middle make it ideal for catching and holding onto various sauces (tomato sauce, any kind of pesto…).
They’re also good to prepare cold dishes, like pasta salads.
Conchiglie
Conchiglie resemble small seashells.
Their concave shape makes them perfect for holding thick and hearty sauces.
Conchiglie with tomato sauce and peas are a classic dish for a lunch at home: the peas go inside the conchiglie, so it’s really the perfect pasta format.
Strozzapreti
Strozzapreti translates to “priest chokers” and is an elongated, rolled pasta.
This kind of pasta is versatile and pairs well with a variety of sauces, particularly those with chunky textures.
Gnocchi
Gnocchi are small potato dumplings, usually ridged on one side.
While not precisely a pasta, gnocchi is a beloved Italian dish.
It’s often served with various sauces: some of the most famous gnocchi-based dishes are gnocchi ai quattro formaggi (gnocchi with four cheeses) and gnocchi alla sorrentina.
Fusilli
Fusilli are spiral-shaped pasta, resembling corkscrews.
The spirals capture and hold onto sauces effectively, making it a popular choice for both light and chunky sauces.
Gnocchetti sardi
Gnocchetti sardi are small, ridged pasta shells.
Unlike gnocchi, gnocchetti sardi are a kind of pastasciutta.
They are commonly served with tomato-based sauces or hearty meat ragù.
Mezze maniche
Mezze maniche (literally: short sleeves) are a short, cylindrical shaped pasta format, ideal for summer dishes and sautéed pastas.
The most popular sauces to go with mezze maniche are amatriciana, gricia, norma.
Penne Lisce and Rigate
Penne are one of the most popular kinds of pasta in Italy, as they are very simple and versatile. Penne lisce are smooth, while penne rigate have ridges.
Penne lisce is not very popular in Italy.
Why?
This is because sauces don’t adhere to them well (for example, when Covid first started and people raided supermarkets, people joked about penne lisce being the only kind of pasta still on the shelves.)
One of the best dishes with penne is penne all’arrabbiata (literally meaning angry-style penne): find out more about this and other Italian dishes with funny names by reading our article.
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Sedanini
Sedanini are small, straight tubes. This pasta is suitable for a variety of sauces and is a versatile addition to many dishes.
As penne, they can be smooth or have ridges.
Sedanini alla boscaiola, made with sausage (or Bacon), mushrooms (Champignon, Porcini or other…) and peas, is a classic.
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Rigatoni
Rigatoni are shaped as large, ridged tubes.
The ridges make it an excellent choice for capturing chunky sauces.
It is often used in baked pasta dishes (pasta al forno) or with gricia, amatriciana or other classic sauces.
A fans favourite for sure.
Orecchiette
Orecchiette means “little ears”.
This kind of pasta has a round, concave shape.
DID YOU KNOW || This great pasta hails from Puglia, a region in the south of Italy, the heel of the boot as we say!
Orecchiette is often served with broccoli, turnip tops (cime di rapa) or other hearty vegetable sauces.
BONUS || You can find some great places to make your very own orecchiette in Puglia.
Trofie
Trofie is a kind of short and twisted pasta, similar to strozzapreti.
Originating from Liguria, trofie is often paired with pesto or other light sauces.
BONUS || this pasta goes great with pesto sauce. Mouthwatering!
SHORT PASTA RECAP
Let’s summarise all the types of Italian short pasta we’ve learnt so far:
| Farfalle |
| Conchiglie |
| Strozzapreti |
| Gnocchi |
| Fusilli |
| Gnocchetti sardi |
| Mezze maniche |
| Penne |
| Sedanini |
| Rigatoni |
| Orecchiette |
| Trofie |
Italian Pasta Types || Pastina
The term “pastina” is used to refer to many kinds of pasta consisting of tiny pieces. These types of pasta are eaten mainly by toddlers, but also by adults especially when they are sick.
The most popular formats are stelline, quadrettini, ditalini, farfalline, and gramigna. They are usually served simply with chicken or vegetable broth and Parmesan or other cheeses (for toddlers, a popular choice is formaggino Mio, Susanna or other similar creamy cheeses).
Italian Pasta Types || Stuffed pasta
Stuffed pasta (pasta ripiena) is more complicated to make than regular pasta: we often eat it in restaurants or for special occasions, or on Sunday, when there’s time to cook.
Stuffed pasta can also be found in supermarkets, but it’s just not as good as fresh pasta.
There are many types of stuffed pasta (pasta ripiena): some of them may look similar, but there are some differences. Let’s learn about each of them.
Tortellini
Tortellini are a fresh stuffed pasta format typical of Emilian cuisine, to be served in broth or dry.
The filling contains pork loin, mortadella, prosciutto and plenty of Parmigiano Reggiano.
If dry, they are usually eaten with cream and Parmesan or, in the Romagna area, pasticciati (ragù and cream).
Cappelletti
Cappelletti are similar to tortellini but are closed differently and are much larger, almost twice as big.
They can be found with different fillings, including fish, but the most common filling is made with ricotta to which other soft cheeses, Parmigiano Reggiano, nutmeg, raw eggs and lemon zest can be added.
Cappelletti can also be eaten dry or in broth (Cappelletti in brodo are a typical dish for Christmas lunch).
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Tortelli/ravioli
Ravioli or tortelli are a type of stuffed pasta with a rectangular shape and serrated edges.
The filling is usually ricotta and spinach.
They can be served with many different sauces, the most classic being butter and sage (burro e salvia) or tomato and basil (pomodoro e basilico).
There are many variations, for example fish-stuffed ravioli (ravioli di pesce).
Cappellacci di zucca
Cappellacci di zucca (pumpkin cappellacci), also known as cappellacci ferraresi, is a type of stuffed pasta.
It is similar to cappelletti, but filled with pumpkin, typical of the city of Ferrara which is in the Emilia Romagna region of Italy not far from foodie haven Bologna!
Mezzelune
Mezzelune are like ravioli but crescent-shaped. They are often served with truffles.
The filling is usually made of ricotta and spinach, but in some cases, it may contain prosciutto or other types of meat.
If you’re a vegetarian, to be on the safe side, you should ask what’s in the filling (the same applies to any kind of stuffed pasta: we Italians like to make variations and add meat everywhere😅).
Pansotti
Pansotti (or pansoti) are a stuffed pasta typical of Ligurian cuisine, similar to ravioli, from which they differ mainly in shape and size.
Pansotti with walnut sauce (Pansotti alla crema di noci) are one of the cheapest and most characteristic dishes in the Genoese tradition.
Agnolotti piemontesi
The traditional shape of agnolotti piemontesi is square, with the filling enclosed by two sheets of egg pasta.
The main characteristic of Piedmontese agnolotto compared to other stuffed pasta specialties in the rest of Italy is the use of roasted meat for the filling.
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Culurgiones
Culurgiones are a kind of stuffed pasta from Sardinia, closely resembling Japanese gyoza in appearance, with a “spike” closure.
The classic filling contains potatoes, mint, and pecorino cheese. There are other variations, but pecorino cheese is a must. They are usually served dry, with fresh tomato.
STUFFED PASTA RECAP
Let’s summarise all the types of Italian stuffed pasta we’ve learned so far:
| Tortellini |
| Cappelletti |
| Tortelli/Ravioli |
| Cappellacci di zucca |
| Mezzelune |
| Pansotti |
| Agnolotti piemontesi |
| Culurgiones |
Here ends our journey into Italian pasta types! We hope you enjoyed it and will try all these types of pasta. Which one is your favorite?
Italian Pasta Types || FAQs
What is pasta all’uovo?
Pasta all’uovo is pasta made with eggs in the dough. The main types of pasta all’uovo are tagliatelle, pappardelle, and any kind of stuffed pasta.
What is the distinguishing feature of “pastina,” and how is it commonly consumed?
“Pastina” refers to tiny pasta pieces, often eaten by toddlers and adults when sick. It is usually served with chicken or vegetable broth and Parmesan or other cheeses.
How can I choose the best kind of pasta?
It all depends on the sauce. If you’re in a restaurant, ask the waiter. If you want to make pasta and are not sure about which sauce a certain kind of pasta would be better with, try switching to Google Italy and type the name of the pasta, followed by “al” or “con”: the first results should be the most popular recipes with that specific pasta.
Are penne lisce good for something?
That’s a good question. Not that I know of.
What’s the difference between cappelletti and tortellini?
They have a different size and shape: basically, cappelletti look like hats (cappelli) and tortellini look like a belly button.
What about fettuccine Alfredo?
That’s not an Italian dish😅. I honestly never heard of fettuccine here in Italy, but it’s something similar to linguine. However, Alfredo sauce doesn’t exist in Italy.
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