The Most Popular Types Of Pasta

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

Probably everyone knows that the name pasta includes different types of pasta, widely used in Italy. However, you will be surprised how great the variety of these pastas is.

We suggest you see which are the most popular species in Italy. So you would certainly save a lot of headaches if you decide to visit an Italian restaurant and want to order a specific kind of paste.

Angel Hair / Capelli D’angelo / - these are long and thin pasta, finer than regular spaghetti. They are usually wrapped in a ball. Due to their structure, they are prepared much faster. Suitable for use in light dishes.

Anelletti or in our language - rings. Annelets can be of different sizes. They can be combined with vegetables and can be used in making salads with a more exotic look or placed in soups when you are in the mood for more playful culinary experiments.

Acini di Pepe - these are small pasta shaped like black peppercorns. We could compare them with the couscous known in the native cuisine. They can be used in salads and soups, combining beautifully with vegetables.

Bucatini- is a thick spaghetti, which, however, has a hole in the middle. Bucatini are boiled for about nine minutes, after which they can be compiled with olive paste, meat, cheese, vegetables, eggs or seafood.

Alphabet Pasta - Without a doubt, pasta in the form of letters is the favorite type of pasta for kids. By putting the so-called Alphabet Pasta in soup or salad, you will surely win over the most mischievous kid.

Vermicelli - paste, also called "small worms". Flavored with all kinds of sauces. Vermicelli satisfy all the senses and are liked visually before they are tried. It looks like noodles.

Gemelli - are two thin spaghetti that are twisted together. Jamels can be combined with sauces on any basis, as they tolerate meat products, vegetables, milk and eggs.

Gigli - a conical paste resembling a flower with folded petals. Gili is suitable for thicker and heavier sauces, as well as for light ones. Compile boldly with cheese, fatty meats, seafood.

Diti / Ziti / - tubular paste. It goes very well with meat dishes, but this does not prevent it from being used by vegetarians. They are also called "newlyweds", they are arcuate and have small longitudinal notches. Jits go well with thick sauces, and in casserole.

Ditali - are pasta resembling thimbles with openings on both sides. The smaller variety of ditalis is known as ditalini. Like the above types of pasta ditali are also suitable for placement in soups, salads and all kinds of dishes.

Elbow Macaroni - are short hollow pasta, slightly wrapped at both ends. They are suitable for all kinds of salads, soups and cooked dishes. It originates from central and northern Italy, where it was used mostly in soups.

Cavatappi - these are actually hollow, not very thick tubular pasta, slightly wrapped in a spiral. They combine equally well with both light and more saturated sauces. Kawatapi are suitable for meat and lean dishes, and their unusual shape gives an interesting look to any dish.

Cavatelli - is a small paste that some would liken to miniature hot dog cakes. Cavateli can be flavored in any way and goes perfectly with meat, cream, seafood and vegetables.

Campanelle - pasta with a rather bizarre shape. However, we could compare them to a cone with wavy edges. Campanelle goes well with sauces on any base. Successfully used in cold salads.

Cappelletti - They look like little hats that look like tortellini. Capellets come with a filling and are usually served with broth. Extremely popular and loved in the regions of Modena and Bologna.

Casarecce - is a small pasta, which we could liken to an empty pod wrapped at one end. Casareche combines beautifully with all kinds of appetizing sauces and cooked dishes.

Conchiglie - This is a type of pasta, known outside Italy more as mussels. Conchilles can be of different sizes, the smaller ones can be put in soup and the bigger ones can be put in salads. The largest can be stuffed with various cheeses, vegetables and meat.

Curls / Riccioli / - are not very wide strips, which are wrapped in a spiral. Due to its unique shape, this type of pasta is extremely suitable for various sauces, as its shape retains the sauce.

Lasagna - thin, long and wide leaf. It can be boiled and baked. Combines with various sauces, cheeses, meat products. Several such leaves are called Lasagne. Favorite type of pasta around the world.

Linguine - long and flat spaghetti, well tolerating all tastes. Liguins are a great way to thicken lighter salads. They are also called Linguine, which means tongues and bear their name from their flat shape.

Manicotti - large hollow tubes that could be filled with everything you like to eat. Fill manicots with a mix of meat, cheese and vegetables, pour a delicious sauce and bake!

Mafalda - wide strips with wavy edges. It is successfully combined with meat and vegetable dishes. Mafalda is a flat paste of strips, similar to a thin lasagna, cut into small pieces.

Orecchiette - They are also called small ears because of the shape they have. Orechis are perfectly suitable for heavy sauces and salads. They resemble small shells and allow sauce to collect in their recesses.

Orzo - small pasta grains resembling barley. You can use them to diversify your soup. In addition to Italian cuisine, orzo are extremely popular in Greek cuisine.

Pappardelle - flat and wide strips, which are served with rich and heavy sauces. This type of pasta is most consumed during the winter. [Fettuccine] papardelle in that it is made from a wide sheet of dough, but the strips are much wider.

Pastina - very small paste, most often star-shaped. Used in soups and various other dishes. Pasta is the smallest type of pasta ever produced. It is made from wheat flour and may contain an egg.

Penne - looks like a tube cut diagonally. Penne is suitable for combination with a wide range of sauces and products. It is also successfully used in the making of baked dishes.

Pipe Rigate - pasta resembling a snail shell. The smaller variety of this pasta is known as ripe rigate. Both types of pasta are combined with cream creams or meat sauces.

Ravioli - type of paste with a square shape and wavy edges. As a rule, ravioli are full of cheese, meat or vegetables. Ravioli are analogous to dumplings, but can also be served as a dessert.

Rigatoni - wide, hollow tubes, smoothly curved at the wire end. They are larger than foam and jiti and are slightly rounded at both ends. Rigatons are among the largest types of pasta. They originated in Rome.

Rotini - short fusilli, which go well with meat, cream, cheese and greens. The name comes from the 17th century and means "little wheels". They originate from southern Italy. Rotini is very often used in salads with pasta.

Ruote - Fun-looking, small paste shaped like cart wheels. Use ruote to make your salads more interesting and varied! Great for soup and pasta salads.

Spaghetti - the most common type of pasta in the world. They are long and thin pasta. As you have already found out, spaghetti can be flavored with a variety of sauces. Thanks to this, they become a favorite food of many.

Tagliatelle- long and flat strips. Tagliatelle is served with a wide range of sauces, but the most delicious are definitely with a sauce that has a place. Classic flat spaghetti with a width of 8 mm.

Tortellini - Slightly wrapped pasta with stuffing. Tortellini are usually filled with meat, cheese or vegetables. Tortilions / Tortiglioni / - pasta in the form of tubes. They are used to decorate salads or to thicken light dishes.

Farfalle-famous Italian pasta that looks like a ribbon. In Italian, the word farfale means ribbon. Due to their bizarre appearance, these pasta are preferred in a number of recipes.

Farfalline - pasta, which is very similar to farfale, but has a rounded shape. Farphalins are likened to a bow tie. Cooking and baking are also suitable.

Fettuccine - these are wide and long strips. Combine with sauces and meat products. Literally from Italian, fettuccine means small strips. They are prepared from flat sheets of dough, cut into strips.

Fideo - short and thin spaghetti, which are mainly used in the preparation of various types of soups. Noodles are one of the most popular and most prepared types of pasta in many countries around the world.

Fusilli - short pasta wrapped in a spiral. They are mostly preferred for soups, salads and children's dishes because of their fun look. When cooked, the fusilli stretches and can hold a rich amount of sauce.

Egg Noodles - pasta, in the making of which eggs are also used. These are wavy strips that can be wider or narrower. Tomato sauces, cheeses or meat products can be placed on them. They are suitable for all kinds of experiments, so it's enough to just let your imagination run wild.

Tripolini - pasta, which also somewhat resembles a tie.

Trottole - twisted, hollow paste wrapped around a central column.

Tubini - elongated dough tubes, suitable for light and heavy dishes.

Thin Spaghetti - thin spaghetti, suitable for lighter dishes.

Radiators / Radiatori / - small pasta, reminding us of a radiator. They are suitable for interesting salads with a more broken look. Allow to be flights with a variety of sauces.

Reginette - wide strips curled on both sides.

Rockets / Rocchetti / - short ribbed pasta, suitable for quick salads and cooked dishes.

Rotelle - pasta in the form of small rolls, which may vary in color. They are usually yellowish, green, red or purple.