Top 17 of the most famous types of pasta in Italy and around the world

the diverse world of italian pasta: a culinary exploration

Italian cuisine is renowned worldwide, and at its heart lies an extensive variety of pasta. In this article, Casa Bandera will explore some of the most known and loved pasta varieties, both in Italy and abroad. Each type of pasta, with its unique shape, texture, and history, plays a specific role in Italian culinary tradition. This article delves into the rich diversity of Italian pasta, exploring its origins, characteristics, and the traditional dishes associated with each variety. From the familiar to the obscure, we uncover the stories behind these beloved staples of Italian cooking.

1. spaghetti: the global icon

Spaghetti is arguably the most recognized type of pasta worldwide. Long and thin, this pasta is typically served with a variety of sauces, ranging from the simple pasta aglio, olio e peperoncino (garlic, olive oil and chili) to the rich bolognese (also called ragù, a delicious meat sauce). Originating from Southern Italy, particularly Naples, spaghetti is made from durum wheat semolina and water.

some traditional dishes:

• Spaghetti alla carbonara: A Roman specialty made with eggs, Pecorino romano cheese, guanciale (pork cheek), and black pepper.
• Spaghetti alle vongole: A dish from Naples featuring spaghetti with clams, garlic, olive oil, and parsley.

2. fusilli: spirals of delight

Fusilli are corkscrew-shaped pasta that are perfect for holding thick sauces in their twists and turns. This shape originated in Southern Italy, with the name deriving from "fuso", meaning "spindle" in Italian, referring to the traditional method of twisting the pasta.

some traditional dishes:

• Fusilli al pesto: A dish where the pasta is coated with pesto, a vibrant sauce made from basil, garlic, pine nuts, Parmesan cheese, and olive oil.
• Fusilli con salsiccia e funghi: Featuring sausage and mushrooms in a rich tomato sauce.

3. penne: versatile tubes

Penne are short, tube-shaped pasta with diagonally cut ends, resembling quills or pen tips. This pasta type is incredibly versatile, suited for both smooth and chunky sauces, making it a staple in many Italian households. The ridged variant, penne rigate, is particularly good at holding sauces.

some traditional dishes:

• Penne all'arrabbiata: A spicy Roman dish made with tomatoes, garlic, and red chili peppers.
• Penne al forno: Baked penne with cheese, often featuring meat or vegetables.

4. tagliatelle: flat ribbons of emilia-romagna

Tagliatelle are long, flat ribbons of pasta, traditionally from the Emilia-Romagna region. They are often paired with rich, hearty sauces, as their broad surface allows them to hold substantial ingredients.

some traditional dishes:

• Tagliatelle al ragù (the real spaghetti alla bolognese): Often referred to as "Bolognese," this dish features a slow-cooked meat sauce.
• Tagliatelle ai funghi porcini: Tagliatelle served with a sauce made from porcini mushrooms, a delicacy from the forests of central and northern Italy.

 

5. farfalle: the playful bow-ties

Farfalle, meaning "butterflies" in Italian, are bow-tie shaped pasta with a pinched center. They are not only visually appealing but also versatile, suitable for both hot dishes and cold pasta salads.

some popular dishes:

• Farfalle al salmone: A creamy dish featuring smoked salmon.
• Farfalle alla vodka: A rich tomato-based sauce with a splash of vodka and cream.

6. linguine: a delicate alternative to spaghetti

Linguine, which translates to "little tongues," is a long, narrow pasta similar to spaghetti but slightly flattened. It is particularly popular in the Liguria region and pairs well with seafood and pesto sauces.

some traditional dishes:

• Linguine alle vongole: A classic Neapolitan dish with clams, garlic, white wine, and parsley.
• Linguine al pesto: With a traditional basil pesto sauce from Genoa.

7. orecchiette: the little ears of puglia

Orecchiette are small, ear-shaped pasta from the Puglia region. Their unique shape makes them perfect for catching sauces and small ingredients like peas or bits of sausage.

some traditional dishes:

• Orecchiette con cime di rapa: A classic dish with turnip tops, garlic, anchovies, and chili peppers.
• Orecchiette alla barese: With a simple tomato and meat sauce, often featuring pork or sausage.

8. trofie: the ligurian twists

Trofie are short, twisted pasta from the Liguria region, often served with pesto sauce. Their shape allows them to hold the sauce well, making them a perfect match for the region’s famous basil pesto.

some traditional dishes:

• Trofie al pesto: The traditional preparation with basil pesto, olive oil, parmesan and pine nuts.

 

9. ravioli: little pillows of joy

Ravioli are square or circular pasta stuffed with various fillings, from cheese and spinach to meat or seafood. They are typically boiled and served with a simple sauce to complement the rich fillings.

some traditional dishes:

• Ravioli di ricotta e spinaci: Filled with ricotta cheese and spinach, often served with a sage and butter sauce.
• Ravioli al pomodoro: Ravioli with a tomato sauce, often with meat or cheese fillings.

10. lasagne: layered delicacy

Lasagne refers both to the wide, flat pasta sheets and the dish made by layering them with fillings. This type of pasta is believed to have originated from the ancient Greeks and was adapted in Italy over centuries.

some traditional dishes:

• Lasagne alla bolognese: Layers of pasta, ragù, béchamel sauce, and cheese.
• Lasagne al forno: Baked lasagna with various fillings, such as spinach and ricotta or mushrooms.

11. gnocchi: pillows of potato

While not technically pasta, gnocchi are often included in discussions about Italian pasta. These small, soft dumplings made from potatoes, flour, and eggs can be served with a variety of sauces.

some traditional dishes:

• Gnocchi alla sorrentina: Baked gnocchi with tomato sauce, mozzarella, and basil.
• Gnocchi al gorgonzola: Served with a creamy gorgonzola sauce.

12. pappardelle: wide ribbons for hearty sauces

Pappardelle are broad, flat pasta ribbons, typically used with rich, hearty sauces. This pasta is particularly popular in Tuscany, where it is often served with game meat sauces.

some traditional dishes:

• Pappardelle al cinghiale: Pappardelle with a wild boar ragù.
• Pappardelle ai funghi porcini: With porcini mushrooms in a creamy or tomato-based sauce.

13. cannelloni: tubes of filling delight

Cannelloni are large, tube-shaped pasta that are stuffed and then baked. The fillings can vary widely, from meat and spinach to ricotta and seafood.

some traditional dishes:

• Cannelloni alla fiorentina: Stuffed with ricotta and spinach, topped with béchamel and tomato sauce.
• Cannelloni di carne: Filled with a mixture of ground meat, often served with a tomato-based sauce.

14. bucatini: the hollow spaghetti

Bucatini are long, thick spaghetti with a hole running through the center. This unique shape allows the pasta to hold sauces inside as well as coat the outside, making it a favorite in central Italy.

some traditional dishes:

• Bucatini all'amatriciana: A spicy sauce made with tomatoes, guanciale, pecorino cheese, and chili.
• Bucatini alla carbonara: A variation of the classic carbonara, taking advantage of the pasta’s hollow center to soak up the sauce.

15. capellini: the fine hair of pasta

Capellini, also known as angel hair pasta, is a very thin, delicate pasta that cooks quickly. It is often paired with light, simple sauces or used in broths.

some traditional dishes:

• Capellini al limone: A light, refreshing dish with lemon, olive oil, and parsley.
• Capellini ai frutti di mare: Served with a seafood medley in a light tomato sauce.

16. fettuccine: the flat noodles of lazio

Fettuccine are flat, thick noodles that are similar to tagliatelle but slightly narrower. They are particularly popular in the Lazio region, including Rome.

some traditional dishes:

• Fettuccine Alfredo: Originally a simple dish with butter and Parmesan cheese, now often made with a creamy sauce.
• Fettuccine con funghi: With mushrooms, garlic, and parsley.

17. rigatoni: the ribbed tubes

Rigatoni are large, ribbed tubes of pasta that are perfect for holding chunky sauces. The ridges help the sauce adhere to the pasta, making it a favorite for hearty meat sauces.

some traditional dishes:

• Rigatoni alla Norma: A Sicilian dish with eggplant, tomato, ricotta salata, and basil.
• Rigatoni al forno: Baked rigatoni with cheese, often with meat or vegetable sauces.

conclusion: the endless world of italian pasta

Italian pasta is a testament to the country's rich culinary history and regional diversity. Each type of pasta, with its unique shape and texture, has been crafted to complement specific sauces and ingredients, showcasing the ingenuity and creativity of Italian cuisine. From the classic spaghetti to the more obscure orecchiette, each pasta variety offers a unique experience, making Italian cuisine a journey of endless discovery.

Whether you are a home cook experimenting in your kitchen or a food lover exploring Italian cuisine, understanding the different types of pasta and their traditional uses is essential. This knowledge not only enhances the cooking experience but also deepens the appreciation of Italy's rich cultural heritage. So, the next time you sit down to a plate of pasta, take a moment to savor the history and craftsmanship that has gone into creating one of the world's most beloved foods.