Different Shapes of Pasta and Types of Pasta

Chantalle Aoun
Different Shapes of Pasta and Types of Pasta
0 comments

A Variety of Shapes and Types of Pasta and Great Recipes


Pasta is a staple food in many cuisines around the world. With so many different shapes and sizes, it can be challenging to know which type of pasta to choose for a particular dish. Here is a guide to some of the most common pasta shapes and what they are best used for.

  1. Spaghetti:

    collection of spaghetti pasta
    Spaghetti pasta is a type of long, thin, cylindrical pasta that is commonly used in Italian cuisine. It is made from durum wheat semolina and water, which are mixed together to form a dough that is then extruded through a die to create the spaghetti shape. Spaghetti can range in length from about 10 inches to over 32 inches, depending on the brand and type.

    Spaghetti is a versatile pasta that can be paired with a variety of sauces and ingredients, such as tomato sauce, garlic and olive oil, seafood, meatballs, or vegetables. It is typically cooked by boiling it in salted water until it is al dente, which means that it's cooked through but still has a firm texture. Spaghetti is often served with grated Parmesan cheese and fresh herbs like basil or parsley.

    Spaghetti is a popular food around the world and is enjoyed in many different cuisines. It's easy to cook, delicious, and goes well with a wide variety of ingredients, making it a staple in many households.


    Spaghetti Carbonara
    Carbonara Pasta presented on a black plate

    A classic Italian dish that is easy to make and delicious. Here's how to make spaghetti carbonara at home:

    Ingredients:

    • 1 lb spaghetti
    • 4 oz pancetta, diced
    • 2 garlic cloves, minced
    • 3 eggs, room temperature
    • 1 cup grated Parmesan cheese
    • Salt and black pepper
    • Fresh parsley, chopped (optional)

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package instructions.

    2. While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes. Add the minced garlic and cook for another 30 seconds.

    3. In a bowl, whisk together the eggs and Parmesan cheese until well combined. Season with salt and black pepper to taste.

    4. Drain the cooked spaghetti and add it to the skillet with the pancetta and garlic. Toss to combine.

    5. Remove the skillet from the heat and pour the egg mixture over the spaghetti, stirring quickly to coat the pasta and to prevent the eggs from scrambling.

    6. Serve immediately, garnished with chopped parsley if desired.

    Enjoy your homemade spaghetti carbonara!

    Aglio e olio

    Aglio e olio Pasta
    A classic Italian pasta dish that translates to "garlic and oil." It's a simple yet flavorful dish that comes together quickly and easily. Here's how to make aglio e olio pasta at home:

    Ingredients:

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package instructions.

    2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes (if using) and cook for about 2 minutes, or until the garlic is fragrant and lightly golden. Do not let the garlic burn.

    3. Ladle about 1 cup of the pasta cooking water into the skillet with the garlic and oil and bring it to a simmer.

    4. Drain the cooked spaghetti and add it to the skillet with the garlic and oil. Toss the spaghetti to coat it with the sauce, adding more pasta water as needed to create a silky sauce that coats the noodles.

    5. Season the spaghetti with salt and black pepper to taste. Serve hot, optionally topped with grated Parmesan cheese and chopped fresh parsley.

  2. Penne

    penne pasta in a white plate
    Penne pasta is a type of tube-shaped pasta that is popular in Italian cuisine. Penne pasta is generally made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the tube shape. Penne pasta can vary in length and width, but it is typically cut diagonally at the ends.

    Penne pasta is versatile and can be used in a variety of dishes, both hot and cold. It is often served with tomato-based sauces, such as marinara or arrabbiata, or creamy sauces like Alfredo or vodka sauce. Penne pasta is also great in pasta salads and baked pasta dishes like baked ziti or penne alla vodka.

    Penne pasta is a popular food all around the world and is a staple in many households. It's easy to cook and can be paired with a wide range of ingredients, making it a versatile choice for any meal.

    Penne alla Vodka

    Penne Alla Vodka on White Plate and Wood Background
    A creamy and flavorful Italian pasta dish that is perfect for a special occasion or a weeknight dinner. Here's how to make penne alla vodka:

    Ingredients:

    • 1 lb penne pasta
    • 4 tbsp unsalted butter
    • 1/2 cup onion, finely chopped
    • 2 garlic cloves, minced
    • 1/2 cup vodka
    • 1 can (28 oz) crushed tomatoes
    • 1 cup heavy cream
    • Salt and black pepper
    • Grated Parmesan cheese (optional)

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent about 5 minutes.

    3. Add the vodka to the skillet and let it simmer for about 5 minutes, or until it has reduced by half.

    4. Add the crushed tomatoes to the skillet and bring the sauce to a simmer. Cook for about 10 minutes, stirring occasionally, to let the flavors meld together.

    5. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    6. Add the cooked pasta to the tomato sauce and toss to coat the pasta with the sauce.

    7. Pour in the heavy cream and stir until it is well combined. Simmer for another 5 minutes, or until the sauce has thickened slightly.

    8. Season the pasta with salt and black pepper to taste. Serve hot, optionally topped with grated Parmesan cheese.



    Penne Arrabbiata

    Penne Arrabbiata in a white plate
    A spicy and flavorful Italian pasta dish that is easy to make at home. Here's how to make penne arrabbiata:

    Ingredients    :

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes and cook for about 1 minute, or until the garlic is fragrant.

    3. Add the crushed tomatoes to the skillet and bring the sauce to a simmer. Cook for about 10 minutes, stirring occasionally, to let the flavors meld together.

    4. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    5. Add the cooked pasta to the tomato sauce and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.

    6. Season the pasta with salt and black pepper to taste. Serve hot, optionally topped with grated Parmesan cheese.


  3. Linguine: 

    Linguine Pasta
    Linguine pasta is a type of long, thin pasta that is similar to spaghetti but with a flattened shape. Linguine pasta is typically made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the linguine shape. Linguine pasta can vary in length and width, but it's usually about 0.2 to 0.3 inches wide.

    Linguine pasta is a versatile pasta that can be paired with a variety of sauces and ingredients. It's often served with seafood, such as with clams or shrimp, but it's also great with tomato-based sauces, garlic and oil, or creamy sauces like Alfredo. Linguine pasta is also commonly used in pasta salads.

    Linguine pasta is popular in Italian cuisine, and it's enjoyed all around the world. It's easy to cook and can be paired with a wide range of ingredients, making it a versatile choice for any meal.

    Linguine pasta with garlic and oil:

    Linguine Pasta with Garlic and Oil in a while bowl
    Ingredients    :

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the linguine pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes (if using) and cook for about 2 minutes, or until the garlic is fragrant and lightly golden. Do not let the garlic burn.

    3. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    4. Add the cooked pasta to the skillet with the garlic and oil. Toss the pasta to coat it with the sauce, adding some of the reserved pasta water as needed to create a silky sauce that coats the noodles.

    5. Season the pasta with salt and black pepper to taste. Serve hot, optionally topped with grated Parmesan cheese.

    Enjoy your homemade linguine pasta with garlic and oil!

  4. Fusilli:

    Fussili Pasta out of a jar
    Fusilli pasta is a spiral-shaped pasta that is popular in Italian cuisine. Fusilli pasta is typically made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the spiral shape. Fusilli pasta can vary in length and width, but it's usually about 1-2 inches long.

    Fusilli pasta is a versatile pasta that can be paired with a variety of sauces and ingredients. It's often served with tomato-based sauces, such as marinara or arrabbiata, or creamy sauces like Alfredo or carbonara. Fusilli pasta is also great in pasta salads and baked pasta dishes like baked ziti or lasagna.

    Fusilli pasta is popular in Italian cuisine, and it's enjoyed all around the world. It's easy to cook and can be paired with a wide range of ingredients, making it a versatile choice for any meal.

    Fusilli Pasta with Pesto:

    Fusilli Pasta with Pesto Sauce on a Blue Background
    Ingredients    :

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the fusilli pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, make the pesto. In a food processor, combine the fresh basil leaves, pine nuts, garlic, and grated Parmesan cheese. Pulse the ingredients together until they are finely chopped.

    3. With the food processor running, slowly drizzle in the extra-virgin olive oil until the pesto comes together into a smooth sauce.

    4. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    5. Add the cooked pasta to the pesto sauce and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.

    6. Season the pasta with salt and black pepper to taste. Serve hot, optionally topped with extra grated Parmesan cheese.

  5. Farfalle:

    Farfalle Pasta
    Farfalle pasta, also known as bow-tie pasta, is a type of pasta that is named after its distinctive shape, which resembles a butterfly or bow-tie. Farfalle pasta is typically made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the farfalle shape.

    Farfalle pasta can vary in size, but it's usually about 1-2 inches long and 1 inch wide. The pasta has a unique shape that makes it perfect for holding onto sauces and ingredients. Farfalle pasta is commonly used in Italian cuisine and is often served with tomato-based sauces, creamy sauces, or pesto.

    Farfalle with Salmon and Cream Sauce:

    Creamy Farfalle Pasta with Salmon
    Ingredients    :

    • 1 lb farfalle pasta
    • 1/2 lb salmon fillet, skin removed and cut into bite-sized pieces
    • 3 tbsp unsalted butter
    • 3 garlic cloves, minced
    • 1 cup heavy cream
    • 1/2 cup grated Parmesan cheese
    • Salt and black pepper
    • Chopped fresh parsley (optional)

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, heat the unsalted butter in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds, or until fragrant.

    3. Add the salmon to the skillet and cook for about 3-4 minutes on each side, or until cooked through. Remove the salmon from the skillet and set it aside.

    4. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    5. In the same skillet used to cook the salmon, pour in the heavy cream and bring it to a simmer over medium heat.

    6. Add the cooked farfalle pasta to the skillet with the cream sauce, and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.

    7. Add the cooked salmon to the skillet, and gently stir to mix the salmon into the pasta and cream sauce.

    8. Season the pasta with salt and black pepper to taste.

    9. Serve hot, optionally topped with grated Parmesan cheese and chopped fresh parsley.

  6. Rigatoni: 

    Rigatoni Pasta in a wooden bowl
    Rigatoni pasta is a type of tube-shaped pasta that is often used in Italian cuisine. Rigatoni pasta is typically made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the rigatoni shape. Rigatoni pasta can vary in size, but it's usually about 1-2 inches long and has a diameter of about 3/4 inch.

    The pasta has a ridged exterior and a hollow center, which makes it ideal for holding onto sauces and ingredients. Rigatoni pasta is commonly used in baked pasta dishes, such as baked ziti or lasagna, as well as in pasta salads and soups.

    Baked Ziti

    Baked Ziti Pan Topped With Basil
    Ingredients    :

    • 1 lb rigatoni pasta
    • 1 lb ground beef or Italian sausage
    • 1 jar (24 oz) marinara sauce
    • 1 cup ricotta cheese
    • 2 cups shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • Salt and black pepper
    • Chopped fresh basil (optional)

    Instructions:

    1. Preheat the oven to 375°F.

    2. Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente according to package instructions.

    3. While the pasta is cooking, brown the ground beef or Italian sausage in a large skillet over medium-high heat. Add the minced garlic and dried oregano, and cook for about 1-2 minutes, or until fragrant.

    4. Add the jar of marinara sauce to the skillet, and stir to combine with the meat. Simmer the sauce for about 5 minutes.

    5. In a separate bowl, mix together the ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese.

    6. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    7. Add the cooked pasta to the skillet with the meat sauce, and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.

    8. Transfer half of the pasta and meat sauce mixture to a 9x13 inch baking dish. Spread the ricotta cheese mixture on top of the pasta. Top with the remaining pasta and meat sauce mixture.

    9. Sprinkle the remaining shredded mozzarella cheese and grated Parmesan cheese on top of the pasta.

    10. Bake the ziti for about 25-30 minutes, or until the cheese is melted and bubbly.

    11. Let the ziti cool for a few minutes before serving. Garnish with chopped fresh basil, if desired.

  7. Fettuccine:

    Raw Fettuccine Pasta on a Blackboard
    Fettuccine pasta is a type of long, flat ribbon-shaped pasta that is popular in Italian cuisine. Fettuccine pasta is typically made from durum wheat semolina and water, which is mixed to form a dough that is then rolled out into thin sheets and cut into long, flat strips.

    Fettuccine pasta can vary in width, but it's usually about 1/4-1/2 inch wide. The pasta has a smooth texture and a slightly chewy bite, which makes it ideal for pairing with a variety of sauces and ingredients. Fettuccine pasta is commonly used in classic Italian dishes such as fettuccine Alfredo, carbonara, and Bolognese.

    Fettuccine pasta is versatile and can be used in a variety of dishes, such as casseroles, soups, and pasta salads. Its long, flat shape also makes it a popular choice for homemade pasta dishes, as it can be easily cut into different shapes and sizes.

    Fettuccine Alfredo Pasta

    Fettuccine Alfredo Pasta
    Ingredients    :

    • 1 lb Fettuccine Pasta
    • 6 Tablespoons Butter
    • 1 Garlic Clove (minced)
    • 1 ½ cups Heavy Cream
    • ¼ teaspoon Salt
    • 1 ¼ cup Shredded Parmesan Cheese
    • Chopped fresh parsley (optional)

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant, stirring frequently.

    3. Slowly pour in the heavy cream and stir to combine with the butter and garlic. Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until slightly thickened.

    4. Add the salt and shredded Parmesan cheese to the saucepan, and stir until the cheese has melted and the sauce is smooth.

    5. When the pasta is done cooking, reserve a cup of the pasta water, and drain the pasta.

    6. Add the cooked pasta to the saucepan with the Alfredo sauce, and toss to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water to thin it out.

    7. Serve hot, optionally topped with chopped fresh parsley.

  8. Orzo: 

    Orzo Pasta
    Orzo pasta is a type of small, rice-shaped pasta that is commonly used in Mediterranean and Middle Eastern cuisine. Orzo pasta is made from durum wheat semolina and water, which is mixed to form a dough that is then extruded through a die to create the orzo shape.

    Despite its rice-like shape, orzo pasta is indeed pasta and can be used in a variety of dishes, such as soups, salads, and casseroles. It's also great as a side dish or as a base for a main course.

    Orzo pasta has a slightly chewy texture and mild flavor, which makes it versatile and easy to pair with a wide range of ingredients. It works particularly well with fresh herbs like parsley, basil, and mint, as well as with lemon, garlic, and olive oil

    Greek Orzo Salad

    Greek Orzo Salad on a Black Plate
    Ingredients    :

    • 1 1/4 cups (8 oz) orzo pasta
    • 1 cup crumbled feta cheese
    • 1 medium English cucumber, diced
    • 1 (10.5 oz) package grape tomatoes, halved
    • 1/2 cup pitted kalamata olives, halved
    • 1/2 small red onion, diced
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh mint
    • 1/4 cup olive oil
    • 3 tablespoons freshly squeezed lemon juice
    • Salt and black pepper

    Instructions:

    1. Bring a large pot of salted water to a boil. Add the orzo pasta and cook until al dente according to package instructions.

    2. While the pasta is cooking, prepare the vegetables. Dice the cucumber, halve the grape tomatoes, halve the kalamata olives, and dice the red onion.

    3. Drain the cooked pasta and rinse it under cold water to stop the cooking process. Transfer the pasta to a large bowl.

    4. Add the crumbled feta cheese, diced cucumber, halved grape tomatoes, halved kalamata olives, diced red onion, chopped fresh parsley, and chopped fresh mint to the bowl with the pasta. Toss to combine.

    5. In a separate bowl, whisk together the olive oil and lemon juice. Season the dressing with salt and black pepper to taste.

    6. Pour the dressing over the pasta salad, and toss to coat the ingredients evenly.

    7. Chill the Greek Orzo salad in the refrigerator for at least 30 minutes before serving

  9. Lasagna:

    Lasagna Pasta Sheet
    Lasagna pasta is a type of wide, flat pasta that is most commonly used in Italian cuisine to make baked lasagna dishes. Lasagna pasta noodles are made from wheat flour and eggs, which are mixed together to form a dough that is then rolled out and cut into large, rectangular-shaped sheets.

    Lasagna pasta sheets are typically layered with a variety of ingredients such as tomato sauce, meat, ricotta cheese, and mozzarella cheese to create a delicious and filling baked dish. The pasta sheets are often boiled for a few minutes before being used in the lasagna to ensure they're cooked through when the dish is baked.

    Beyond classic baked lasagna, lasagna pasta can be used in other dishes, such as lasagna soup or lasagna roll-ups. Lasagna noodles can also be substituted for other types of pasta in recipes, such as spaghetti pie or fettuccine Alfredo, to create a unique twist on classic dishes.

    Classic Meat Lasagna


    Ingredients    :

    • 12 lasagna noodles
    • 1 lb ground beef
    • 1/2 lb sweet Italian sausage
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 (28 oz) can crushed tomatoes
    • 2 (6 oz) cans tomato paste
    • 2 (15 oz) cans tomato sauce
    • 2 tablespoons white sugar
    • 1 tablespoon dried basil leaves
    • 1 teaspoon fennel seeds
    • 1 teaspoon Italian seasoning
    • 1 tablespoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons chopped fresh parsley
    • 1/2 cup grated Parmesan cheese
    • 16 oz ricotta cheese
    • 1 egg
    • 1/2 teaspoon salt
    • 3 cups shredded mozzarella cheese

    Instructions:

    1. Preheat the oven to 375°F.

    2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to package instructions. Drain and rinse under cold water to stop cooking.

    3. While the pasta is cooking, brown the ground beef and Italian sausage in a large skillet over medium-high heat. Add the chopped onion and minced garlic, and cook for about 5 minutes, or until the onion is soft and translucent.

    4. Stir in the crushed tomatoes, tomato paste, tomato sauce, white sugar, dried basil, fennel seeds, Italian seasoning, 1 tablespoon salt, black pepper, and 2 tablespoons of the chopped fresh parsley. Simmer the sauce for about 30 minutes.

    5. In a separate bowl, mix together the grated Parmesan cheese, ricotta cheese, egg, 1/2 teaspoon salt, and remaining 2 tablespoons of chopped fresh parsley.

    6. To assemble the lasagna, spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish. Place a layer of cooked lasagna noodles on top of the sauce. Spoon one-third of the ricotta cheese mixture over the noodles, and sprinkle with one-third of the shredded mozzarella cheese. Repeat layers two more times, ending with a layer of meat sauce and shredded mozzarella cheese on top.

    7. Cover the baking dish with aluminum foil, and bake the lasagna in the preheated oven for about 25 minutes. Remove the foil, and bake for an additional 25 minutes, or until the cheese is melted and bubbly.

    8. Let the lasagna cool for a few minutes before slicing and serving.

  10. Angel Hair:

    Boiled Angel Hair Pasta
    Angel hair pasta is a type of long, thin, delicate pasta that is commonly used in Italian cuisine. It's also known as capellini pasta, which means "thin hair" in Italian. Angel hair pasta is made from durum wheat semolina and water, similar to other types of pasta.

    Angel hair pasta is often used in light and delicate dishes, such as with seafood or in simple olive oil and herb-based sauces. It has a very fine texture and a delicate flavor, which makes it perfect for pairing with light and delicate ingredients.

    Some popular dishes that use angel hair pasta include angel hair pasta with garlic and herbs, angel hair pasta with shrimp scampi, and angel hair pasta primavera.

    Shrimp Scampi with Angel Hair Pasta

    Shrimp Scampi
    Ingredients    :

    • 1 pound of large shrimp, peeled and deveined
    • 8 ounces of angel hair pasta
    • 4 tablespoons of unsalted butter
    • 4 tablespoons of olive oil
    • 4 cloves of garlic, minced
    • 1/4 teaspoon of red pepper flakes
    • 1/2 cup of white wine
    • 1/4 cup of freshly squeezed lemon juice (from about 2 lemons)
    • Salt and pepper, to taste
    • 2 tablespoons of fresh parsley, chopped
    • Lemon wedges, for serving

    Instructions:

    1. Begin by cooking the angel hair pasta according to the package instructions. Drain and set aside.

    2. In a large pan, heat the olive oil and butter over medium-high heat. Add the garlic and red pepper flakes, and cook until fragrant, about 1-2 minutes.

    3. Add the shrimp to the pan and season with salt and pepper. Cook the shrimp until they turn pink, about 2-3 minutes per side.

    4. Remove the shrimp from the pan and set aside on a plate.

    5. Pour the white wine and lemon juice into the pan and bring to a simmer. Let the sauce reduce by half, stirring occasionally.

    6. Add the cooked pasta to the pan and toss it with the sauce to coat evenly.

    7. Add the shrimp back to the pan and toss everything together until heated through.

    8. Remove the pan from the heat and sprinkle with fresh parsley.

    9. Serve hot with lemon wedges on the side.

No matter which pasta shape you choose, there's a delicious recipe waiting to be made. Get creative and experiment with different sauces and ingredients to find your new favorite pasta dish. Shop on Supermarket Italy's online grocery store to get the essential items delivered right to your door.

Leave a comment

All comments are moderated before being published