33 Types of Pasta and Their Uses

Angel Hair

Angel hair pasta is long and thin, thinner than spaghetti. It’s best with light oil-based and cream sauces. Anything too chunky may overpower it. Try pairing it with a classic homemade marinara sauce for a traditional Italian dinner. Shredded chicken or shrimp scampi are both great protein additions.

Bucatini

It looks a lot like traditional spaghetti. However, it’s more round, and there’s a hole through the middle that gives each noodle a hollow center. This makes it a little thicker than spaghetti noodles. When cooked in soups, pasta dishes, and casseroles, it absorbs extra sauce. That’s the superpower of bucatini pasta.

Fettuccine

Like a flat spaghetti noodle—that’s fettuccine. It’s a thicker and denser noodle. It’s fairly wide, so it works well with chunky meat sauces, unlike other types of long pasta. Of course, creamy alfredo sauce tossed in with fettuccine is a dynamic duo.

Spaghetti

Who doesn’t love spaghetti? It’s cylinder-shaped like angel hair and bucatini. However, its thickness falls somewhere in the middle. It’s not quite as thin as angel’s hair, but it’s thinner than bucatini. Meatballs are always a classic combination. Bored with traditional spaghetti? Give it a twist by making pesto shrimp spaghetti.

Linguine

Linguine resembles fettuccine, but it’s narrower. It’s a common noodle pairing for seafood dishes, mixed with white wine sauces and clams and mussels. Any cream-based or white wine sauce tastes like a dream with linguine noodles.

Pappardelle

If you think long pasta can’t get any wider than fettuccine, think again. Pappardelle pasta noodles are even better at meshing with rich, meat-based sauces. For example, it’s most commonly used in ragu or bolognese, but it’s also great for seafood pasta dishes. It’s big, bad, and sturdy, so you can throw any hearty sauce its way.

Tagliatelle

It’s easy to mistake tagliatelle and fettuccine. In fact, in some parts of Italy, cooks refer to tagliatelle as fettuccine. Both types of pasta look like flattened spaghetti and are a similar width, but tagliatelle will be a little thicker in bite. It can also handle thick meat sauces, but it’ll do a cream or tomato sauce justice, too.

Vermicelli

Think thin. Vermicelli noodles are skinny. There’s Italian and Asian vermicelli — one is made with semolina and the latter a rice noodle. You can toss vermicelli with some olive oil and canned tomatoes for a light spaghetti-like dish, or use them in stir-frys and soups.

Short Pasta

Campanelle

Campanelle pasta is one of the lesser heard of pasta shapes. It’s rolled in a cone and has a ruffled edge, like a small bell-shaped flower. The hollow center will catch thick sauces well, and you could even cook as a substitute to elbows in macaroni and cheese.

Casarecce

Picture a tube-shaped pasta, but slightly open with rolled edges that weren’t quite connected. Casarecce is like a loosely rolled and twisted noodle. The center will also catch sauces well.

Cavatappi

This hollow, spiral-shaped noodle is also known as double-elbow pasta. The multiple twists and turns provide plenty of surface area to get coated in sauce and trap it inside, plus the extra length adds more chew. Yes, it’s great in macaroni and cheese.

Fusilli

This spiral-shaped noodle has many grooves and crevices to catch extra sauce and dressings. It’s sturdy enough to toss with a thicker sauce like marinara or meat sauce. But it’s also commonly used in pasta salads.

Radiatori

You can use radiatori noodles in soups and casseroles. It’s not as common in grocery stores, but it’s a unique shape. It’s like a futuristic spiral. Dare I say it looks like a mini parking garage?

Rotini

Rotini is a commonly known corkscrew-shaped pasta. It has a tighter spiral than fusilli. But like fusilli, it catches all types of sauces well. From thick and meaty to oil-based to creamy, it can handle it all. I particularly love it in this one-pot chicken cacciatore.

Elbows

You first encountered elbow macaroni noodles while crafting in kindergarten. But you likely grew to love covered in cheese, as an adolescent and an adult. It’s a small, half-circle shape. In addition to making pasta dishes, it’s an excellent noodle choice for casseroles.

Farfalle

Italian word for” butterfly.” It sounds exotic, but it’s merely bow tie pasta. You’ll find it in all types of creamy pasta as well as pasta salads (and maybe even accompanying elbow macaroni on your kids’ art project). There’s not a lot you can’t do with this type of pasta.

Gemelli

Gemelli pasta noodles look like two thin ropes twisted together. However, it’s playing a trick on your eyes. It’s one noodle twisted to look that way. It collects sauce well and is a common noodle choice for adding leafy veggies and herbs to pasta and Greek pasta salad.

Penne

Penne is likely already a family favorite in your kitchen. It’s a hollow cylinder-shaped noodle with slanted edges. It has ridges that make its texture ideal for catching sauce. You might also see it called mostaccioli. In addition to various pasta recipes, another common noodle used in casseroles is. I mixed chicken and zucchini in this chicken piccata pasta dish.

Rotelli

Rotelli looks a lot like something you’d see in a kid’s soup (and often will!). It’s a fun wheel shape that catches all types of sauces and ingredients in a soup or pasta. It’s small and bite-sized.

Rigatoni

Rigatoni looks like the sister noodle to penne. It’s also cylinder-shaped with ridges in its texture. However, it’s slightly stiffer and not as narrow, and it doesn’t have the slanted edges that penne does. Like penne, the ridges and gaping center will trap sauce, so every bite is cheesy, creamy, and flavorful. I love it in my creamy butternut squash pasta recipe.

Orecchiette

Orecchiette pasta is often compared to little ears, and you can see why. While it’s a diverse type of pasta that works well with most recipes, cream sauces love to cling to it. The little dips in its centers look small but work magic for catching sauce and flavor.

Ziti

Ziti is another type of pasta that looks very similar to penne. It’s also narrow and hollow, with straight edges and no ridges. Baked ziti is a common dish on the menu at Italian restaurants, so it’s casserole-friendly. Others love it tossed with a little olive oil or tomato sauce for a simple weeknight pasta dish.

Conchiglie

Conchiglie is simply another word for shells. You’ll see them in a variety of sizes, from mini to small, medium, and jumbo. Of course, homemade macaroni is their claim to fame, but their open centers are great for trapping any cream sauce or thick, hearty meat sauce.

Orzo

Orzo is often mistaken for a grain, but it’s a type of pasta, possibly the smallest of the small pasta shapes. It resembles rice, and it’s often used to make an orzo salad. It can also add great texture to soups.

Ditalini

Ditalini is also on the smaller end of the spectrum among small pasta shapes. If you were to slice a ziti noodle into several smaller noodles, that’s what ditalini resembles. It’s common in minestrone soup and a staple in pasta Fagioli.

Sheet Pasta

Exactly as it sounds, sheet pasta noodles are thin and flat like a sheet of paper (but with small dimensions, of course).

Lasagna

This is easily the most common type of sheet pasta. Its ruffled, decorative edges characterize its shape. Of course, it’s used to make classic lasagna layered between ricotta cheese and meat sauce in a traditional recipe (vegan versions are popping up everywhere).

You can buy no-boil lasagne noodles that are precooked and dehydrated. The moisture from your cheese and sauce is enough to rehydrate the noodles without cooking them separately before baking.

Filled Pasta

These noodles all have one thing in common. They can be stuffed with delicious, cheesy, ooey-gooey vegetable or protein fillings. It opens many doors for infusing flavor into your pasta dishes.

Tortellini

I like to think of tortellini as small air tubes floating down a river. Or little donuts. You can buy it stuffed with cheese and meat. You can drench tortellini in sauces or serve it in a brothy or tomato soup. It’s also great tossed with a little oil and parmesan cheese, since it already has lots of flavors in the filling.

Ravioli

Ravioli is square and stuffed. Store-bought ravioli is often on the smaller side, but don’t be surprised if you’re served large ravioli at some Italian restaurants. The edges are pinched close and have a ruffled texture. You’ll find them stuffed with everything from cheese to vegetables to meat.

Manicotti

Think of manicotti like jumbo penne noodles. It’s the same texture and shape but much larger. And you know what that means? More space to stuff it with cheese and sauce. My family loves it baked as a casserole. It also loves a good meaty bolognese sauce in the center.

Cannelloni

Cannelloni noodles are a mashup of lasagne and manicotti noodles. It’s a tube-shaped pasta (like manicotti) with no ridges (like lasagna). It starts as a sheet of pasta that’s rolled into tubes. It’s stuffed like manicotti noodles, often with cheese and tomato sauce.

Jumbo shells

We talked a little about these above with the different sizes of conchiglie pasta (shells). It’s simply another name for jumbo conchiglie. You’ll typically make stuffed shells with a cheese filling (don’t be afraid to mix some herbs and flavor into it). Then top it with sauce before you bake.

Mezzelune

Mezzelune pasta sort of resembles a potsticker, but it’s a little flatter. It’s a hand-rolled pasta that starts flat. It’s cut into ovals, then stuffed, folded in half, and pinched at the edges to seal them shut before boiling.

Dumpling Pasta

The one type of pasta you need to know in this category is, drum roll please…

Gnocchi

Made differently from hand-rolled and extruded pasta, gnocchi uses potatoes as the base, with flour and egg added. The result is a small, dense dumpling shape. Home cooks and chefs alike love to get creative with gnocchi, dousing it with a creamy garlic sauce, making it from butternut squash instead of traditional riced potato, or making it festive with a pumpkin-sage sauce.

Specialty Types of Pasta

You’ve likely noticed specialty types of pasta cropping up on grocery shelves. Producers are making gluten-free versions, using beans or lentils as the sole ingredient. You can also buy whole wheat pasta, so it’s clear there’s a demand for healthier ways to consume our favorite pasta dishes.

How is Dried Pasta Made?

You’ve seen the pasta aisle at the grocery store, so you know you have options. If you were to travel the world, you’d discover hundreds of pasta types, some with different names in different regions. However, there are 20 to 30 that are most common in the U.S. They’re made using two methods: hand-rolled or extruded.

Most pasta from scratch contains two simple ingredients: flour and eggs. Alternatively, they’re sometimes made with just flour and water. The flour and egg (or water) are kneaded until a dough forms, then rolled out with a pasta maker and cut into various shapes. This sums up the first method.

The second method, extrusion, is how most types of pasta sold commercially are made. The dough is put through a machine that cuts the pasta into various shapes, long or short. The recipe may vary, but the egg is typically omitted in favor of water, and semolina flour is often used instead of all-purpose flour. Semolina is a coarse flour that comes from durum wheat, and it’s a little darker than regular flour.

Fresh Pasta versus Dried Pasta

While making fresh pasta will always be a delicious experience, you may consider dried pasta for heartier dishes that need the noodles to stand up to bold sauces and more intense cooking (like in casseroles). Freshly rolled pasta will cook faster since it has a more tender texture.

Selecting and Storing

If you make fresh pasta, you can save the cut and shaped dough in the fridge for two or three days until you plan to cook it. Keep it in an air-tight container. Alternatively, you can freeze it for up to two weeks. Dried, store-bought pasta from the box is best eaten within a year.

When selecting a type of pasta, consider the sauce. Long, thin noodles work best with lighter oil- or cream-based sauces. If you’re making a chunkier sauce, stick to shorter pasta varieties.