Pasta is pretty amazing. With just a few ingredients—flour, water, and salt—a simple dough can be formed to create over 600 different types of pasta. There are long noodles, short tubes, flat sheets, little grains, and on and on. And each of these pasta shapes serves a different purpose. The ridges on one type are good for catching tomato sauce; another's bulk will stand up to a creamy three-cheese sauce; and another might be the star of the show with a simple butter and herb sauce.
We consulted some pasta experts (the best job in the world) to get the low-down on all the common types of pasta and the sauces they pair best with. Matthew Adler is a partner and executive chef at old-school Italian restaurant Caruso's Grocery in Washington D.C. "The texture of whatever the sauce you're serving should be congruent with the pasta itself," he explained. Dino Borri, Global VP of Eataly, echoed that sentiment, saying that the pasta shape and sauce pairing can depend on where you are in Italy. "Not just every region, but every little town, every little area changes the way to make the sauce and the shape of pasta," he said.
It's also important to note that pasta sauce pairings are not one size fits all. Penne doesn't always have to dressed in vodka sauce. Fettuccine doesn't need to be covered in Alfredo sauce. Check out the list below to expand your pasta world, so the next time you're at the store, you might think twice about reaching for that box of penne and try something new.
1 Agnolotti
"It's a fresh pasta with a meat filling," Borri said of this stuffed pasta. "You can do them with extra virgin olive oil or butter with some cheese on top. Or with a reduced meat sauce."
2 Angel Hair
Like its name suggests, angel hair is very long, thin, and delicate. Because of that, it only takes a few minutes to cook and should be lightly dressed with oils, butter, or a thin tomato sauce.
3 Bucatini
Bucatini is a very bulky noodle. So thick in fact, there's a small hole that runs through the noodle. "We serve our ragú with bucatini because it's a thicker pasta, and the grind on the meat is a little bit coarser," Adler said. The weight of bucatini can stand up to most chunkier, heavier sauces.
4 Cascatelli
The word cascatelli comes from the Italian word for waterfalls. The shape is the brainchild of The Sporkful podcast host Dan Pashman. He set out to create the perfect pasta shape, combining saucability, forkability, and tooth-sinkability. The ruffles make a trough for the sauce, the long shape makes it easy to fork, and the complicated texture makes it fun to eat.
5 Cavatappi
Cavatappi are less like a corkscrew and more like a tubular curl with ridges. All that built-in texture makes them great for just about any sauce—creamy, chunky, tomato-y, or oil-based.
6 Cavatelli
At first glance, cavatelli kinda look like fat, little worms. The texture is pillowy, soft, and tender. They are often served with broccoli and sausage, but also play well with red sauce and herb butter sauces.
7 Ditalini
Ditalini are super short tubes, most often used as a base in salads, or to add bulk into soups.
8 Farfalle
Would it surprise you to learn that farfalle means butterfly? This fluttery pasta shape, also known as bowtie, is made from durum wheat flour, so it's very sturdy, making it great with baked dishes, creamy sauces, and salads.
9 Fettuccine
This flat, ribbon noodle is most known for pairing with Alfredo sauce. The thick, creamy mixture perfectly clings to the fettuccine, making it a great partner for any smooth and/or creamy sauces.
10 Fusilli
Fusilli, otherwise known as corkscrew, has lots of layers to catch sauce. It goes seamlessly with basil pesto or other smooth sauces.
11 Gemelli
This pasta shape is made from a string of pasta twisted together to form a two-strand braid. It's just as versatile as penne, but a little less popular, meaning it's an easy way to impress dinner party guests. Think pesto, cream sauces, soups, casseroles, and more.
13 Lasagne
That's not a typo. The long sheets of pasta you use to make the cheesy, saucy, meaty baked dish are called lasagne. The dish itself is called lasagna.
14 Linguine
On most restaurant menus, you'll find linguine, a flat noodle with slightly less width than fettuccine, paired with seafood dishes. There's the traditional linguine with clams, but you'll also see it served with shrimp, calamari, scallops, and other shellfish. It also goes well with cream-based sauces.
16 Manicotti
Manicotti are giant tubes with big ridges meant to be stuffed with cheese, dressed with sauce, and baked in the oven.
17 Orecchiette
Originating from the Italian word orecchie, meaning little ears, this cute shape is pretty hard to make by hand. Traditionally, it is paired with green vegetables like broccoli rabe, but the little dimple makes a great sauce holder, too.
18 Orzo
Orzo is considered a pastina, or little pasta. The small grain-like shape is great in soups, salads, or meat sauces.
19 Paccheri
Think of paccheri as a bigger, smoother rigatoni. It's great with chunky meat and fish sauces. "There is a huge hole inside, and every piece of fish gets inside," Borri said. "Every time that you bite the pasta, you have some fish as well."
20 Pappardelle
Pappardelle is an egg-based pasta, and it's more delicate and slightly wider than tagliatelle. The name comes from the Italian word for gobble up, pappare. Try it with meat sauces and ragús, like this bolognese.
21 Penne
Penne, or penne rigate, is a common tube pasta made from semolina flour. The ends are cut on a diagonal, and the body has little ridges, making it ideal for most smooth sauces. Think vodka sauce, cream sauce, or a marinara. The texture can also add to an ingredient-heavy pasta salad like this pictured dish with roasted vegetables.
22 Ravioli
Ravioli is an egg-based pasta stuffed with ricotta cheese, meat, and/or herbs and vegetables. It can be served with a simple tomato or infused butter sauce.
23 Rigatoni
Think of rigatoni like the bulkier older sibling to penne. It is a tubular shape with deep ridges, but the edges are cut straight instead of diagonal and the tube itself is larger. This makes it super versatile in sauce pairings and able to stand up to heavy sauces. The cavity is great for holding meat sauces or lots of cheese and can even be thrown in the oven for a baked pasta dish.
24 Rotelle
You probably know this one as the wheel pasta. The ridges and holes that make up this shape are ideal for catching bits of sauce or chunks of meat.
25 Shells
The Italian word for shells is conchiglie. They come in several sizes, the smallest option about the size of a quarter. They are used for mac and cheese or cream sauces. The larger shells are used for stuffing and baking i.e., stuffed shells.
26 Spaghetti
Spaghetti is one of the most popular pastas in the world and probably the most recognizable noodle to most people. It's round and not too thick or thin and goes well with so. many. sauces. Oil-based sauces, tomato sauces, cream sauces... and how could we forget spaghetti carbonara?!
27 Tagliatelle
The width of a tagliatelle noodle is somewhere between a fettuccine and parpardelle. Its flat ribbon shape can hold up thick sauces like ragú.
28 Tortellini
Tortellini are a stuffed, ring-shaped pasta often filled with cheese and meat like prosciutto, ground chicken, and ricotta. It's the one pasta that is so delicious, there's a dish, tortellini en brodo, where the pasta is simply served in broth. It will also go well with other kinds of soup.
29 Trofie
"It's a little, short piece of pasta that comes from Liguria," Borri said of this twisted pasta. Liguria is also the region where basil pesto originated, so you will often see them served together.
30 Ziti
Ziti is a tubular pasta with no ridges. The size is between penne and rigatoni, and is most often used in cheesy baked dishes like baked ziti.
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