17 February, 2023
PASTA TYPES | PASTA SHAPES
Pasta Types and Shapes Discussed Below With Pics.
Pasta, a beloved staple in many households, has a rich history and an extensive variety of types and shapes. From the traditional Spaghetti to the lesser-known Pappardelle, each Pasta type brings a unique experience to the table.
In this article, we’ll delve into the world of Pasta, exploring its diverse Types, various Shapes, and the art of pairing them with delectable Sauces.
Art of Pairing Pasta Shapes with Sauces
The shape of Pasta is not merely a matter of aesthetics; it plays a crucial role in how Sauces adhere and flavors are experienced. Whether long and slender or short and twisted, each shape contributes to the overall dining experience.
Noodle Pastas like Spaghetti, pairs well with a myriad of Sauces like Light Sauces and Tomato based Sauces.
Long and Wide Ribbon-like Pasta varieties, such as Linguine or Fettuccine, complement Silky Sauces like Alfredo or Carbonara.
Shorter Shapes or Tubular Pastas like Rigatoni and Penne are perfect for Healthier, Vegetable based Sauces or Chunky Sauces, capturing Sauces within.
Breaking Down Size Differences
Size matters in the world of Pastas. The thickness and length of Pasta significantly impact its taste and texture.
Thin Spaghetti offers a delicate bite, while thick Fettuccine provides a more substantial chew.
Ribbon-like Pasta, such as Fettuccine or Pappardelle, adds an elegant touch to dishes. Their broad surface area allows them to cradle rich sauces, creating a luxurious dining experience.
Including these shaped Pastas in your repertoire can elevate your Pasta creations to new heights.
What Are Different Types of Pasta?
| Pipe/Tubular Pastas | Strand/Noodle Pastas | Flat Ribbon Pastas |
|---|---|---|
| RIGATONI (Thick Hollow Pipe) | CAPELLINI or ANGEL HAIR (Thinnest/Ultra Thin Pasta In Noodle Category) | FETTUCCINI (Thinnest Ribbon Pasta/ Flat Egg Pasta) |
| PENNE (Thin Hollow Pipe, cut like a Pencil) | VERMICELLI (Thinner/Thicker than Spaghetti) | TAGLIATELLE (Wider than Fettuccini) |
| ZITI (Shorter Version of Rigatoni) | SPAGHETTI (Used as Noodles) | PAPPARDELLE (Wider than Tagliatelle) |
| MACARONI (Elbow Shaped Hollow Tube) | LINGUINE (Flattened Spaghetti) | LASAGNA (Broad Ribbons or Sheets) |
| CHIFFERI (2 times turned Elbow Shaped Pipe) | PERCIATELLI or BUCATINI (Hollow Spaghetti) | MALTAGLIATI (Chopped or cut into Pieces) |
| MANICOTTI (Large Hollow Pipes) |
Pipe/Tubular Pastas:
Rigatoni (Thick Hollow Pipe)
Rigatoni, with its ridges and large diameter, is perfect for capturing rich and chunky Sauces. Its robust structure makes it a popular choice in baked pasta dishes.
Penne (Thin Hollow Pipe, cut like a Pencil)
Penne, with its signature angled cut and hollow center, is a favorite for holding creamy and meaty Sauces. Its shape allows for a delightful mix of textures in every bite.
Macaroni (Elbow Shaped Hollow Tube)
Macaroni, a classic pipe-shaped Pasta, is characterized by its short, curved tubes. It is a versatile choice for a variety of dishes, from classic Macaroni and Cheese to hearty pasta salads.
Strand/Noodle Pastas:
Capellini or Angel Hair (Thinnest)
Capellini, often referred to as Angel Hair Pasta, is incredibly thin and delicate. It cooks quickly and pairs well with light, oil-based Sauces or simple tomato Sauces.
Vermicelli
Vermicelli, translating to “little worms” in Italian, is a type of pasta characterized by its thin, long strands. This pasta is often round in cross-section and resembles thin Spaghetti but is typically finer.
It is commonly used in a range of dishes, from soups and salads to stir-fries and casseroles. Due to its slender form, Vermicelli cooks quickly and absorbs flavors effectively.
Spaghetti (Used as Noodles)
Spaghetti, long and thin strands, is a classic choice for many Italian dishes. Its length makes it ideal for twirling and capturing lighter Sauces, like Olive Oil and Garlic.
Linguine (Flattened Spaghetti)
Linguine is similar to Spaghetti but broader and flatter. It pairs well with seafood and lighter cream-based Sauces, creating a delicate and flavorful combination.
Difference Between Linguine and Fettuccine
Linguine and Fettuccine, at first glance, may appear quite similar, both being long, flat Pasta varieties. However, the primary difference lies in their width.
Linguine is narrower, resembling “flattened Spaghetti” with a slender, elliptical shape.
In contrast, Fettuccine is wider and more substantial, akin to broad ribbons. (Linguine is wider than Spaghetti but not as wide as Fettuccine).
This slight distinction in width significantly impacts the texture and makes them suitable for distinct culinary pairings.
Flat Ribbon Pastas:
Fettuccini
Fettuccine, a wide and flat Ribbon-like Pasta, is perfect for creamy alfredo or heart meat Sauces. Its broad surface area allows it to carry rich flavors with every forkful.
Pappardelle
Pappardelle is broader than Fettuccine, providing an elegant backdrop for robust Sauces. Its width allows for a satisfying chew.
Some Other Types:
| Shaped Pastas | Soup or Salad Pastas | Stuffed Pastas |
|---|---|---|
| CONCHIGLIE SHELL | DITALINI (Smallest Hollow Pipe) | RAVIOLI |
| BOW-TIE or FARFALLE | ORZO (Rice Shaped) | CANNELLONI |
| FUSILLI (Cork Screw or spiral Shaped) | STELLINE (Tiny Stars) | TORTELLINI |
| ORECCHIETTE (Little Ears) | ACINI DI PEPE Peppercorns or Grains of Pepper) | |
| ROTELLE OR RUOTE (Wheel Shaped) | PEPE BUCATO (Peppercorns with holes) | |
| SEMI DI MELONE (Melon Seeds Sized) |
Shaped Pastas:
Conchiglie Shell
Conchiglie, or Shell-shaped Pasta, is perfect for cradling Sauces. Its concave shape makes it an ideal choice for baked pasta dishes.
Bow-Tie or Farfalle
Farfalle, or Bow-Tie Pasta, is a playful and versatile shape. Its unique design catches and holds onto various Sauces, making it a popular choice for pasta salads.
Fusilli
Fusilli, Corkscrew-shaped Pasta, is excellent at holding both creamy and chunky Sauces. Its twisted structure adds a fun element to any dish.
Soup or Salad Pastas:
Orzo (Rice Shaped)
Orzo, small Rice-shaped Pasta, is commonly used in Soups and Salads. Its compact size adds a delightful texture to both cold and hot dishes.
Acini Di Pepe
Acini Di Pepe, a tiny Pasta resembling Peppercorns, is often used in Soups and Salads. Its small size makes it a delightful addition to various dishes.
Stuffed Pastas:
Ravioli
Ravioli, square or round parcels filled with savory delights. They can be stuffed with cheese, meat, or vegetables, providing a burst of flavor with each bite.
Cannelloni
Cannelloni, often large and cylindrical, is a stuffed Pasta that provides a canvas for savory fillings. It is commonly baked in a rich tomato or béchamel Sauce.
Tortellini
Tortellini, small and ring-shaped, is another Stuffed Pasta often filled with a variety of ingredients. It adds a touch of elegance to both Soups and Pasta dishes.
*MALTAGLIATI:
It comes under the “Shaped Pasta” category also.