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Types of Pasta |
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Name of Pasta |
Description |
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acomo pepe |
Italian for "peppercorns", they look like tiny bead-shaped pasta. |
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cannelloni |
Meat-filled tubes of pasta cooked in oven. |
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Capelli d'angelo |
Angel Hair pasta |
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capellini |
From the Latin "capelli" for "hair", capellini is very thin round pasta strands. It is only slightly thicker than angel hair, our thinnest long shape. |
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conchiglie |
Shells, called "conchiglie" in Italian, there are many sizes of these seashell-shaped pastas. |
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cavatappi |
Tubular corkscrew or spiral shaped pasta about 1-inch long, native to southern Italy. |
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farfalle |
"Butterflies" in Italian; medium-sized pasta with a crimped center and pinked edges to form the shape of a bow tie. Bow Ties made in the Italian style are egg-free, while some versions contain egg. |
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fettucine |
"Little ribbons" in Italian, this shape originated in Rome. These flat wide pasta strands are made in egg and egg-free versions. Fettuccine is classically paired with Alfredo Sauce, a rich cream sauce with Parmesan cheese. |
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fusilli |
Hollow corkscrew or spiral shaped pasta about 8-inches long. |
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"Twins" in Italian, this medium-sized shape resembles two short pieces of tubular spaghetti twisted together. |
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gnocchi |
Small dumplings made from potato and flour or from semolina. |
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i gomiti |
Short curved tubular pasta in a semi-circle shape. |
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lasagne |
America's favorite baking shape, some culinary authorities think the name comes from Vulgur Latin "lasania", meaning "cooking pot". Lasagne are ripple-edged strips about 2-1/4-inches wide and 10-inches long. The dish, lasagne is layers of pasta, meat sauce and béchamel sauce. |
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linguine |
"Little tongues" in Italian, this narrow, flat pasta is a specialty of southern Italy. It is frequently paired with white or red clam sauce. |
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mostaccioli |
Italians describe mostaccioli as "little mustaches". They are diagonally cut tubular shapes similar to penne, but larger. Mostaccioli has a smooth surface; Mostaccioli Rigati has a ridged surface. |
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penne rigate |
From the Latin for "feathers" (reminiscent of old-fashioned quill pens) they are diagonally cut tubular shapes with ridged surfaces. |
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perciatelli |
From southern Italian dialect "perciato" meaning "pierced through", perciatelli are fat hollow strands. |
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radiatore |
"Radiators" in Italian, these are short chunky ruffled shapes that add great eye appeal to any dish. |
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rotelle |
Corkscrew or spiral shaped pasta, about 1-1/2-inches long. |
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ravioli |
Pasta cushions filled with meat or spinach -spinaci |
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rigatoni |
Large ribbed tubes about 1-1/2-inches long. |
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rotini |
Corkscrew or spiral shaped pasta, about 1-1/2-inches long. |
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spaghetti |
From the Italian word for "strings"; these round thin strands are our most beloved pasta shape. |
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tagliatelle |
Thin strips of ribbon pasta. |
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tortellini |
Little pasta 'hats' with meat filling. |
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trenette |
long narrow strips of pasta |
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vermicelli |
From the Latin "verme" for "worms", vermicelli is round thin pasta strands that are thinner than spaghetti. |
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ziti riigati |
Medium-sized tubular pasta about 2-inches long and slightly curved. This classic Southern Italian pasta means "bridegrooms"; it is often served at Sicilian weddings. Ziti Rigati has a ridged surface, while regular ziti is smooth. |
