Pasta is a wonderfully versatile ingredient, with a very long history. It can be paired with almost anything – from the most indulgently rich meat ragú to delicate herb-infused butter sauces. Made either with pasta bianca (durum wheat flour and warm water) or pasta all’uovo (’00’ flour with fresh egg), there are hundreds of different shapes, each intended for a particular sauce or combination. Some are made by hand, whilst others are extruded through specially designed dies. We’d love to delve into all of these, but the list would be as long as Bologna’s famous portici – so without further ado, here’s our rundown of Italy’s most popular pasta shapes and how to use them.
Pasta lunga – Long pasta shapes
We’re all familiar with the sight of long strands or ribbons of pasta twirled around a fork, ready to be devoured. Pasta lunga (‘long pasta’) comes in many varieties – from thick hollow tubes to flat, wide bands and wispy strands – and can be paired with a wide range of sauces. Here are the top long pasta shapes.
Spaghetti
Type of dough: Pasta bianca
A classic. Spaghetti are long, thin strands of pasta with a smooth surface. They can be used with many different types of sauces, from tomato-based sughi to seafood combinations such as spaghetti alle vongole. If you want to avoid causing significant distress to an Italian nonna, however, remember not to use spaghetti with ragú alla Bolognese – that’s a privileged position for tagliatelle.
Tagliatelle
Type of dough: Pasta all’uovo
The pride of the Emilia-Romagna region, tagliatelle are long, flat strips of pasta. Although fairly smooth in texture, their increased surface areas allows them to scoop up every last morsel of sauce. This makes them ideal for heavier sauces, such as a hearty meat ragú or a chunky vegetable sauce.
Bucatini
Type of dough: Pasta all’uovo
Imagine spaghetti, but thicker and hollow in the middle. This most comforting of pasta shapes is best enjoyed with sauces that can seep into its hollow tubes. Try pairing bucatini with our carbonara of dreams or a creamy cacio e pepe – either is a deliciously indulgent choice.
Pappardelle
Type of dough: Pasta all’uovo
Like tagliatelle, but wider. Pappardelle can be used with the same sauces as tagliatelle, but adds more substance to a dish. They go particularly well with pork and wild boar-based sauces typical of Tuscany, from where the shape originates. They’re also surprisingly easy to make yourself – check out our own recipe for homemade pappardelle!
Fettuccine
Type of dough: Pasta all’uovo
Long and flat like tagliatelle and pappardelle, but narrower. Whilst its thicker counterparts are perfect for hearty meat sauces, fettuccine are better for more delicate recipes. Pairing them with porcini mushroms, wild garlic, butter and a handful of parsley creates a simple, delicious dish, as does combining them with single cream, asparagus, and a grating of lemon zest. Give it a go!
Malfalde
Type of dough: Pasta all’uovo or pasta bianca
A favourite of ours at Pasta Evangelists, mafalde have a distinctive shape with a tragic history. These long ribbons have curvy edges – named after the curly hair of Princess Mafalda of Savoy, who died in Buchenwald concentration camp during World War 2. Malfade can be paired with many different types of sauces, but unusually for long pasta shapes, work particularly well in baked pasta dishes.
Pasta Corta – Short pasta shapes
Tubes, twists, shells, wheels, bowties and butterflies are just a few examples of ‘short pasta’ shapes. Just like long pasta, each shape is specially designed to suit a particular sauce or combination of ingredients. Here are some of the the most widely-known short pasta shapes.
Penne
Type of dough: Pasta bianca
This quill-shaped pasta comes in varying lengths, and can have a smooth or indented surface (penne rigate). Regardless of the texture, however, all penne are able to hold more viscous sauces in their hollow tubes – crema di pistachio or sugo all'arrabbiata is an excellent pairing choice.
Rigatoni
Type of dough: Pasta bianca or pasta all’uovo
Usually ridged, rigatoni are rugged, thick tubes of pasta that are perfect with chunkier sauces. Their sturdiness also makes them suitable for baked pasta dishes – a simple tomato sauce with besciamella, parmigiano, and a few leaves of basil are enough to create a satisfying midweek meal.
Trofie
Type of dough: Pasta bianca
This is a short, twisted pasta shape originating from the northern Italian region of Liguria. Given its heritage, it’s at its best when paired with a pesto like alla Genovese. If you want to explore another region though, you can also try trofie with sausage and porcini mushrooms in a creamy white wine sauce – reminiscent of Le Marche.
Orecchiette
Type of dough: Pasta bianca
‘Little ears’ – orecchiette are small bowl-shaped pieces of pasta typical of the Puglia region of Italy. Made from durum wheat rather than the more refined ’00’ flour (the type of flour you use for pasta is very important) they have a slightly chewy texture that helps it to hold sauce. If you really want an authentic Southern Italian pasta dish, pair your homemade orecchiette with pistachio pesto or cime di rapa (‘turnip tops’), chilli flakes, garlic, and pecorino – che bontá!.
Malloreddus
Type of dough: Pasta bianca
‘Little fat ox’. No, not what you become after eating too much pasta, but rather the translation of this quaint Sardinian pasta shape. Malloreddus are similar to gnocchi, but are smaller, ridged and shell-shaped. As a nod to their heritage, we usually serve them with cream of pecorino sauce, which is added at the last minute to add depth to delicious sausage ragù.
Sedanini
Type of dough: Pasta bianca
A modern version of the Napolitan smooth pasta called denti di elefanti, sedanini are little narrow tubes with ridges. Their size and ridged surface makes ideal for tomato-based sauces and vegetable broths – every now and then, though, we like to pair them with our luxurious carbonara of dreams.
Pasta ripiena – Filled pasta shapes
Some pasta shapes don’t need any sauce to be enjoyed. Whilst there are simple recipes, typical of cucina povera, there are also a number of filled pasta shapes that can be devoured without the addition of sauce (or alongside it, if you really want to satisfy your hunger). Here are the most common types of filled pasta.
Tortelloni
Type of dough: Pasta all’uovo
Another champion of Emilia-Romagna’s cuisine, tortelloni are the larger version of tortellini. Both have a nest-like or pocket-like shape, and can hold any number of filling combinations. The most classic are prosciutto crudo e parmigiano (ham and parmesan) and ricotta con spinaci (ricotta with spinach), but you can also find some more adventurous ingredients. Our very own lobster, crab, and prawn tortelloni, for instance, has proven to be quite a hit!
Ravioli
Type of dough: Pasta all’uovo
In contrast to tortelloni, ravioli are flat and square in shape. Although it’s possible to fill them with meat (we do, occasionally!), most of the time they’re combined with vegetables or fruit and cheese – pumpkin and scamorza, pear and gorgonzola, potato and Casera – there are endless variations.
Triangoli
Type of dough: Pasta all’uovo
Triangle-shaped ravioli, this filled pasta regularly makes an appearance on our weekly menu. Popular in the forested regions regions of Umbria, Toscana, Piemonte, and Le Marche, they’re commonly filled with the nutty flavours of black truffles or porcini mushrooms and given a salty contrast with the addition of pecorino.
There are many, many different shapes of pasta – each with its characteristics. There are strands, ribbons, tubes, and twirls among a phantasmagoria of ever-changing pasta shapes. The sheer breadth of pasta shapes means that it can be enjoyed with everything from hunky chunks of beef to silky butter sauces.
