Pasta types and names include hundreds of delicious Italian pasta varieties, from familiar spaghetti and penne to unique shapes like orecchiette and radiatori. This list features 243 pasta names with short descriptions, shapes, and origins where known. It is perfect for food lovers, home cooks, restaurant owners, and anyone exploring different kinds of pasta.
Popular Pasta Types and Names
- Spaghetti – Long, thin, round strands of Italian pasta.
- Penne – Short, tube-shaped pasta with diagonally cut ends.
- Fusilli – Spiral-shaped pasta that holds sauces well.
- Macaroni – Small, curved tubes commonly used in cheese dishes.
- Fettuccine – Long, flat ribbons of pasta.
- Linguine – Long, narrow strands with a slightly flattened shape.
- Rigatoni – Large ridged tubes with straight-cut ends.
- Rotini – Short, tightly twisted pasta spirals.
- Farfalle – Bow-tie-shaped pasta; farfalle means butterflies in Italian.
- Lasagne – Wide, flat pasta sheets used in layered dishes.
- Ravioli – Small pasta pockets filled with cheese, meat, or vegetables.
- Tortellini – Ring-shaped stuffed pasta traditionally associated with Emilia-Romagna.
- Orzo – Tiny rice-shaped pasta.
- Angel Hair – Extremely thin, delicate long pasta.
- Pappardelle – Very wide, flat ribbons often served with rich sauces.
- Bucatini – Thick spaghetti-like pasta with a hollow center.
- Cavatappi – Corkscrew-shaped tubular pasta.
- Conchiglie – Shell-shaped pasta available in several sizes.
- Ziti – Smooth, medium-sized tubes popular in baked pasta dishes.
- Gnocchi – Soft Italian dumplings commonly made with potato, flour, or other ingredients.
Long Pasta Names
- Capellini – Very fine Italian strands similar to angel hair.
- Spaghettini – Slightly thinner than traditional spaghetti.
- Spaghettoni – Thicker strands of spaghetti.
- Vermicelli – Thin, long pasta whose thickness varies by region.
- Trenette – Narrow, flat Ligurian pasta.
- Tagliatelle – Long, flat ribbons traditionally associated with Bologna.
- Tagliolini – Thin, delicate ribbons of fresh pasta.
- Tonnarelli – Long, square-section pasta from central Italy.
- Pici – Thick, hand-rolled Tuscan pasta.
- Scialatielli – Short, thick, slightly irregular ribbons from Campania.
- Bigoli – Thick, long pasta traditionally made in Veneto.
- Mafaldine – Long ribbons with wavy edges.
- Reginette – Ribbon pasta with decorative ruffled edges.
- Sagne – Traditional ribbon-shaped pasta found in central and southern Italy.
- Lagane – Wide, flat pasta strips associated with southern Italian cooking.
- Stringozzi – Long, hand-rolled pasta from Umbria.
- Ciriole – Thick, elongated pasta associated with Terni.
- Fusilli Lunghi – Long, twisted spiral pasta.
- Bavette – Flattened strands similar to linguine.
- Fedelini – Thin, long pasta between spaghetti and angel hair in thickness.
Short Pasta Types
- Ditalini – Tiny, short tubes often added to soups.
- Ditaloni – Larger versions of ditalini.
- Tubetti – Small, short tubular pasta.
- Tubettoni – Larger, thicker tubes used in hearty dishes.
- Mezze Penne – Shorter penne tubes with angled ends.
- Penne Rigate – Ridged penne designed to catch sauces.
- Penne Lisce – Smooth penne without ridges.
- Mezzi Rigatoni – Shorter versions of rigatoni.
- Sedanini – Small, curved tubes with ridged surfaces.
- Sedani – Medium-sized, curved tubular pasta.
- Maccheroncelli – Narrow tubular pasta associated with southern Italy.
- Cavatelli – Small, rolled pasta pieces with a hollow or curled shape.
- Garganelli – Short, ridged tubes formed by rolling pasta squares.
- Gramigna – Short, curled pasta resembling small curls.
- Strozzapreti – Hand-rolled, twisted pasta from central Italy.
- Trofie – Short, twisted Ligurian pasta traditionally served with pesto.
- Casarecce – Short, loosely rolled pasta with a curved shape.
- Gemelli – Two intertwined strands forming a twisted shape.
- Radiatori – Pasta shaped like small radiators.
- Rotelle – Wheel-shaped pasta.
Shell-Shaped Pasta Names
- Conchigliette – Very small shell-shaped pasta.
- Conchiglie Rigate – Ridged shell pasta that holds thick sauces.
- Conchiglioni – Extra-large shells suitable for stuffing.
- Lumache – Curved pasta shaped like snail shells.
- Lumaconi – Large snail-shell-shaped pasta often stuffed.
- Cocciolette – Small shell-like pasta; regional forms vary.
- Gnocchetti Sardi – Small ridged pasta pieces from Sardinia.
- Malloreddus – Traditional Sardinian ridged pasta, also called gnocchetti sardi.
- Orecchiette – Small ear-shaped pasta from Puglia.
- Orecchiette Piccole – Smaller versions of traditional orecchiette.
Twisted and Spiral Pasta Names
- Fusilli Bucati – Hollow, twisted pasta with a spiral shape.
- Fusilli Corti – Short, tightly twisted pasta.
- Fusilli Lunghi Bucati – Long, hollow spiral-shaped pasta.
- Eliche – Spiral-shaped pasta resembling small propellers.
- Trecce – Braided pasta with a twisted appearance.
- Trecce dell’Orto – Decorative twisted pasta often made with vegetable ingredients.
- Spirali – Short, spiral-shaped pasta.
- Cellentani – Corkscrew-shaped tubular pasta.
- Fusilli Avellinesi – Traditional hand-rolled spiral pasta associated with Avellino.
- Fusilli Calabresi – Traditional twisted pasta associated with Calabria.
- Busiate – Long, twisted Sicilian pasta traditionally shaped around a thin rod.
- Fileja – Calabrian pasta shaped by rolling dough around a thin stick.
- Fusilli al Ferretto – Hand-shaped pasta twisted around a thin iron rod.
- Torciglioni – Twisted pasta with a spiral appearance.
- Spirali Giganti – Large spiral-shaped pasta suitable for hearty sauces.
Tube-Shaped Pasta Types
- Cannelloni – Large pasta tubes designed for stuffing and baking.
- Manicotti – Large tubular pasta commonly filled with cheese or meat.
- Paccheri – Very large, smooth tubes from southern Italy.
- Mezzi Paccheri – Shorter versions of paccheri.
- Calamarata – Wide, ring-shaped pasta resembling sliced squid.
- Calamaretti – Smaller ring-shaped pasta inspired by squid shapes.
- Elicoidali – Large, ridged tubular pasta with a spiral-like surface.
- Millerighe – Tube-shaped pasta featuring numerous fine ridges.
- Pennoni – Large penne-style tubes.
- Pennette – Smaller penne-shaped pasta.
- Mostaccioli – Smooth or ridged diagonal-cut tubes, depending on the variety.
- Rigatoncini – Small versions of rigatoni.
- Tortiglioni – Large ridged tubes with spiral grooves.
- Candele – Long, thick tubular pasta traditionally broken into pieces before cooking.
- Zitoni – Larger versions of ziti.
- Bucatini Rigati – Hollow, spaghetti-like pasta with ridged surfaces.
- Ditaloni Rigati – Large, ridged pasta tubes.
- Maccheroni al Pettine – Ridged tubular pasta traditionally shaped using a comb-like tool.
- Cannolicchi – Narrow, tube-shaped pasta found in regional Italian cooking.
- Tortiglioni Giganti – Extra-large twisted ridged tubes.
Bow-Tie, Ribbon, and Flat Pasta
- Farfalle Rigate – Bow-tie pasta with ridged surfaces.
- Farfalle Tricolori – Three-colored bow-tie pasta.
- Farfallette – Small bow-tie-shaped pasta.
- Quadretti – Small square pasta pieces often used in soups.
- Maltagliati – Irregularly cut pasta pieces; the name means badly cut.
- Stracci – Irregular pasta sheets or pieces used in traditional soups.
- Straccetti di Pasta – Small, torn strips of pasta.
- Fazzoletti – Thin, square pasta sheets; the name means handkerchiefs.
- Sagne Incannulate – Rolled, hollow ribbon-like pasta from Puglia.
- Lasagnette – Narrow strips of lasagna-style flat pasta.
- Lasagnette Ricce – Narrow, flat pasta strips with wavy edges.
- Mafalde – Ribbon pasta with distinctive wavy edges.
- Mafaldine Corte – Short pieces of ruffled ribbon pasta.
- Pappardelle Ricce – Wide ribbons with decorative wavy edges.
- Fettuccine Ricce – Flat ribbons with ruffled edges.
- Tagliatelle Verdi – Green tagliatelle commonly colored with spinach.
- Tagliatelle al Nero di Seppia – Tagliatelle colored with cuttlefish ink.
- Pizzoccheri – Buckwheat-based ribbon pasta from Valtellina in northern Italy.
- Testaroli – Traditional Ligurian and Tuscan-style pasta-like discs cooked before being cut.
- Corzetti – Decorative, stamped pasta discs from Liguria.
Stuffed Pasta Names
- Agnolotti – Small filled pasta pockets traditionally associated with Piedmont.
- Agnolotti del Plin – Small pinched agnolotti from Piedmont.
- Cappelletti – Small, hat-shaped stuffed pasta.
- Cappellacci – Larger stuffed pasta pockets shaped like hats.
- Cappellacci di Zucca – Pumpkin-filled pasta from Ferrara.
- Tortelloni – Larger stuffed pasta rings or folded shapes.
- Tortelli – Square or rounded stuffed pasta with regional variations.
- Tortelli di Patate – Potato-filled pasta pockets.
- Tortelli di Ricotta – Pasta filled with ricotta cheese.
- Tortelli di Zucca – Pumpkin-filled pasta traditionally associated with northern Italy.
- Mezzelune – Half-moon-shaped stuffed pasta.
- Ravioloni – Large ravioli-style pasta pockets.
- Raviolini – Small ravioli traditionally served in broth or with sauce.
- Ravioli di Ricotta – Pasta pockets filled with ricotta cheese.
- Ravioli di Spinaci – Spinach-filled ravioli.
- Ravioli di Carne – Ravioli filled with meat.
- Ravioli di Zucca – Pumpkin-filled ravioli.
- Ravioli di Aragosta – Ravioli filled with lobster.
- Fagottini – Small pouch-shaped stuffed pasta.
- Sacchetti – Pouch-shaped pasta parcels filled with ingredients.
- Caramelle – Stuffed pasta shaped like wrapped candies.
- Marubini – Traditional stuffed pasta from Cremona.
- Anolini – Small filled pasta traditionally served in broth in parts of Emilia-Romagna.
- Casoncelli – Stuffed pasta from Lombardy, often folded into a distinctive shape.
- Cjarsons – Traditional filled pasta from Friuli, with sweet and savory filling variations.
- Pansotti – Triangular stuffed pasta from Liguria.
- Bauletti – Small suitcase-shaped stuffed pasta parcels.
- Fiocchetti – Bow-shaped pasta parcels, sometimes filled.
- Girasoli – Round, flower-like stuffed pasta.
- Rotolo di Pasta – Rolled pasta filled with ingredients and sliced into portions.
Small Pasta for Soups
- Acini di Pepe – Tiny round pasta resembling peppercorns.
- Pastina – A general name for very small pasta used in soups.
- Stelline – Tiny star-shaped pasta.
- Stelle – Small star-shaped pasta pieces.
- Anellini – Small ring-shaped pasta.
- Anelloni – Larger ring-shaped pasta.
- Filini – Very thin, short strands used in soups.
- Fregola – Small toasted semolina pasta pearls from Sardinia.
- Fregolotta – A regional pasta name; forms and usage vary.
- Risoni – Rice-shaped pasta, also known as orzo.
- Corallini – Tiny pasta rings often added to soups.
- Coralli – Small coral-shaped pasta.
- Grattini – Tiny grated pasta pieces used in broth.
- Grattata – Grated pasta used in traditional soups.
- Quadrucci – Small square pasta pieces.
- Tempestine – Tiny pasta pieces commonly served in broth.
- Seme di Melone – Small pasta shaped like melon seeds.
- Risi – Small rice-shaped pasta.
- Occhi di Pernice – Tiny pasta named after partridge eyes.
- Funghini – Small mushroom-shaped pasta.
- Alfabeto – Alphabet-shaped pasta.
- Numerini – Tiny pasta shaped like numbers.
- Anellini Siciliani – Small ring-shaped pasta traditionally used in Sicilian baked dishes.
- Puntine – Very small, pointed pasta pieces.
- Grattini all’Uovo – Tiny egg-pasta pieces used in soups.
Traditional and Regional Italian Pasta
- Orecchiette Pugliesi – Traditional ear-shaped pasta from Puglia.
- Sardinian Lorighittas – Handmade ring-shaped pasta from Sardinia.
- Culurgiones – Sardinian stuffed pasta with a distinctive braided closure.
- Malloreddus Campidanese – Sardinian ridged pasta commonly served with sausage sauce.
- Su Filindeu – Extremely fine, thread-like Sardinian pasta.
- Maccarones de Busa – Traditional Sardinian pasta shaped around a thin rod.
- Lorighittas – Intricately twisted ring-shaped pasta from Morgongiori, Sardinia.
- Ciceri e Tria Pasta – Traditional Puglian pasta served with chickpeas.
- Sagne Torte – Twisted ribbon-like pasta from southern Italy.
- Sagne a Pezze – Flat pasta pieces associated with regional southern Italian cooking.
- Maccaruni – A traditional regional term for macaroni-style pasta.
- Maccheroni alla Chitarra – Square-section pasta cut using a special stringed tool.
- Spaghetti alla Chitarra – Square-cut spaghetti from Abruzzo.
- Chitarra – A traditional square-section pasta made using a guitar-like cutting tool.
- Pasta alla Mugnaia – Long, thick hand-pulled pasta from Abruzzo.
- Maccarones de Busa Sardi – Regional Sardinian pasta made using a thin shaping rod.
- Filindeu Sardo – Traditional Sardinian pasta made from extremely fine strands.
- Pasta Reale – A regional pasta-related preparation name; its form and meaning vary.
- Pasta Fresca – Fresh pasta made from dough rather than dried.
- Pasta Secca – Dried pasta designed for storage and later cooking.
- Pasta all’Uovo – Egg pasta made with eggs and flour.
- Pasta di Semola – Pasta made with durum wheat semolina.
- Pasta Integrale – Whole-wheat pasta made using whole-grain flour.
- Pasta Tricolore – Three-colored pasta, often using vegetable ingredients.
- Pasta al Nero di Seppia – Pasta colored with cuttlefish ink.
Unique and Specialty Pasta Types
- Strangozzi – Thick, hand-rolled pasta from Umbria.
- Pasta alla Chitarra Abruzzese – Traditional square-cut pasta from Abruzzo.
- Fusilli di Felitto – Long, handmade spiral pasta from Campania.
- Lagane e Ceci Pasta – Wide pasta strips traditionally served with chickpeas.
- Pasta Mista – A mixture of different pasta shapes, often used in soups.
- Pasta a Quadrucci – Small square-shaped pasta used in broth.
- Pasta a Grattini – Small grated pasta pieces for soups.
- Gnocchetti – Small dumpling-like pasta pieces.
- Gnocchi alla Romana – Semolina-based baked dumplings from Rome.
- Canederli – Bread-based dumplings from northern Italian and Alpine cooking traditions.
- Spätzle – Small, irregular egg-based dumplings popular in German-speaking regions.
- Knöpfle – Small, button-shaped dumplings related to Spätzle.
- Maultaschen – Large filled pasta pockets from Swabia, Germany.
- Pelmeni – Small Russian dumplings filled with meat.
- Pierogi – Eastern European filled dumplings made with dough.
- Varenyky – Ukrainian filled dumplings with savory or sweet fillings.
- Manti – Small stuffed dumplings popular in Central Asian and neighboring cuisines.
- Jiaozi – Chinese dumplings commonly filled with meat or vegetables.
- Wonton Wrappers – Thin dough sheets used to make Chinese wontons.
- Ramen Noodles – Japanese wheat noodles served in broth.
- Udon – Thick, chewy Japanese wheat noodles.
- Soba – Japanese noodles traditionally made with buckwheat flour.
- Somen – Very thin Japanese wheat noodles.
- Hiyamugi – Thin Japanese wheat noodles, thicker than somen.
- Shirataki – Translucent Japanese noodles made from konjac.
- Rice Vermicelli – Thin rice noodles used in many Asian cuisines.
- Glass Noodles – Transparent noodles commonly made from starch.
- Cellophane Noodles – Thin, translucent starch-based noodles.
- Lo Mein Noodles – Chinese wheat noodles commonly stir-fried with sauce.
- Chow Mein Noodles – Chinese noodles prepared in stir-fried dishes.
- Egg Noodles – Noodles made with wheat flour and eggs.
- Pappardelle al Ragù – Wide pasta ribbons traditionally paired with meat ragù.
- Spaghetti alla Chitarra – Square-section pasta strands from Abruzzo.
- Pasta di Gragnano – Durum-wheat pasta associated with Gragnano, Campania.
- Pasta di Farro – Pasta made with spelt flour.
- Pasta di Ceci – Chickpea-based pasta.
- Pasta di Lenticchie – Pasta made with lentil flour.
- Pasta di Riso – Rice-based pasta.
How to Choose the Right Pasta Type
Choosing the right pasta makes a big difference to your meal. Here are five simple tips:
- Match the sauce: Thick sauces work well with rigatoni, fusilli, and paccheri.
- Choose long pasta for light sauces: Spaghetti, linguine, and capellini pair nicely with olive oil and tomato sauces.
- Pick stuffed pasta for hearty meals: Ravioli, tortellini, and agnolotti offer flavorful fillings.
- Consider cooking time: Fresh pasta generally cooks faster than dried pasta.
- Think about texture: Ridged and twisted shapes help hold sauces, while smooth pasta works well in lighter preparations.
Different Pasta Shapes and Their Uses
Pasta shapes are designed to work with different sauces and cooking methods.
| Pasta shape | Best use |
|---|---|
| Long and thin | Oil-based and light sauces |
| Wide and flat | Creamy and meat sauces |
| Short and tubular | Baked dishes and chunky sauces |
| Spiral-shaped | Pasta salads and thick sauces |
| Shell-shaped | Cheese sauces and stuffed recipes |
| Small pasta | Soups and broths |
| Stuffed pasta | Butter, cheese, and light sauces |
Traditional Italian Pasta vs. Modern Pasta
Traditional Italian pasta is often associated with particular regions, ingredients, and handmade techniques. Examples include orecchiette from Puglia, trofie from Liguria, and malloreddus from Sardinia.
Modern pasta varieties also include whole-wheat, chickpea, lentil, rice, and other alternative-flour options. These provide different flavors and textures while giving cooks more choices for everyday meals.
Which Pasta Shapes Hold Sauce Best?
Some pasta shapes are especially good at collecting sauce.
- Rigatoni: Its ridges and wide center hold thick sauces.
- Fusilli: Its spirals catch small pieces of vegetables and meat.
- Penne Rigate: Its ridges and hollow center collect sauce.
- Conchiglie: Its shell-shaped interior catches creamy sauces.
- Radiatori: Its unusual ridges provide plenty of surface area.
- Orecchiette: Its curved shape catches small ingredients and thick sauces.
Frequently Asked Questions About Pasta Types and Names
What are the most popular types of pasta?
Spaghetti, penne, macaroni, fusilli, fettuccine, lasagne, and ravioli are among the most popular pasta types. They are widely used in Italian and international recipes.
How many different types of pasta are there?
There are hundreds of recognized pasta shapes and regional varieties around the world. The exact number depends on how regional names, variations, and handmade shapes are counted.
What is the difference between spaghetti and linguine?
Spaghetti has a round, thin shape, while linguine is slightly flattened. Both are long pasta varieties that work well with seafood, tomato, and olive oil sauces.
Which pasta is best for creamy sauces?
Fettuccine, penne, rigatoni, and fusilli are excellent choices for creamy sauces. Their shapes and textures help hold thick, rich ingredients.
What is the healthiest type of pasta?
Whole-wheat pasta and pasta made from chickpeas or lentils can provide more fiber or protein than traditional refined pasta. The healthiest choice depends on your dietary needs and the ingredients used.
Conclusion
Exploring pasta types and names helps you discover new shapes, textures, and traditional dishes from different cultures. Whether you love spaghetti, ravioli, or unusual regional varieties, there is always something delicious to try. Share your favorite pasta name in the comments!
