Pasta is a fundamental element of many culinary traditions, especially within Italian cuisine, but it has found its place in kitchens all over the world. It is typically made from a simple mixture of flour and water, sometimes with eggs, and then shaped and cooked. The simplicity of its ingredients belies the depth and richness of the dishes that can be made from it.
Its versatility is one of its most defining traits. Pasta can be paired with a wide range of sauces—from light broths and oil-based mixtures to thick creams and hearty meat reductions. The form it takes is often tailored to the type of sauce or preparation it will accompany, enhancing the overall texture and eating experience.
Pasta is commonly boiled in salted water, which enhances its flavor. Cooking time can vary, but it is often prepared “al dente,” meaning it retains a slight firmness when bitten. This texture allows it to hold up better when mixed with sauces or baked in dishes.
Though associated most strongly with Italy, pasta has origins and variations that span many cultures. Similar dough-based staples are found in Asia, the Middle East, and Africa, each with unique local names and preparation styles. Its adaptability makes it a canvas for regional and seasonal ingredients around the world.
In terms of nutrition, pasta provides carbohydrates, which are a key energy source. Depending on the type of flour used, it can also offer fiber, protein, and micronutrients. Whole grain and specialty versions have gained popularity among those seeking more health-conscious options.
Pasta also holds cultural significance beyond the dinner table. In many households, making pasta from scratch is a family tradition passed down through generations. It often symbolizes comfort, community, and celebration—appearing at holidays, gatherings, and quiet weeknight dinners alike.
Types of Pasta
Spaghetti
Spaghetti is a long, thin, cylindrical pasta that’s one of the most iconic and versatile types. Its smooth, round shape makes it ideal for a wide range of sauces, from light olive oil-based dressings to hearty tomato or meat-based sauces like Bolognese. Spaghetti’s simplicity allows it to shine in classic dishes like spaghetti aglio e olio or spaghetti carbonara, where its texture holds sauces well without overpowering delicate flavors.
Penne
Penne is a short, tube-shaped pasta with angled ends, available in smooth (lisce) or ridged (rigate) varieties. The hollow center and ridges make it perfect for chunky sauces, such as arrabbiata or vodka sauce, as they cling to the pasta’s surface and interior. Penne is also a popular choice for baked dishes like pasta al forno, where its sturdy shape holds up well under layers of cheese and sauce.
Fusilli
Fusilli are short, spiral-shaped pasta resembling little corkscrews. Their tight twists are excellent for trapping thick, creamy, or chunky sauces, making them a great match for pesto, meat ragùs, or vegetable-heavy sauces. Fusilli’s playful shape also makes it a favorite in pasta salads, where its grooves hold onto dressings and small ingredients like olives or diced tomatoes.
Farfalle
Farfalle, often called “bow-tie” or “butterfly” pasta, has a distinctive pinched shape that adds visual appeal to dishes. Its flat surface and folded center work well with creamy sauces, light tomato sauces, or cold pasta salads. Farfalle’s unique structure balances light and heavy ingredients, making it ideal for dishes with vegetables, cheeses, or seafood.
Rigatoni
Rigatoni is a large, ridged, tube-shaped pasta with straight-cut ends. Its wide hollows and textured exterior are perfect for robust, meaty sauces like ragù or sausage-based sauces, as the ridges help the sauce adhere. Rigatoni’s sturdy form also makes it a go-to for baked pasta dishes, such as rigatoni al forno, where it holds its shape under heavy cheese and sauce layers.
Linguine
Linguine is a long, flat pasta similar to spaghetti but slightly wider and flatter. Its name, meaning “little tongues” in Italian, reflects its shape, which pairs beautifully with seafood-based sauces, such as clam sauce or marinara with shrimp. Linguine also works well with light, oil-based sauces like aglio e olio, allowing its smooth texture to shine.
Tagliatelle
Tagliatelle is a long, flat, ribbon-like pasta, wider than fettuccine, with a slightly rough texture that helps sauces cling. It’s famously paired with rich, meaty sauces like Bolognese ragù, as its broad surface provides ample space for thick sauces. Tagliatelle is also excellent in creamy dishes or with hearty mushroom sauces, offering a satisfying bite.
Fettuccine
Fettuccine, another flat, ribbon-shaped pasta, is slightly narrower than tagliatelle but equally versatile. It’s best known for fettuccine Alfredo, where its wide, smooth surface carries creamy sauces beautifully. Fettuccine also pairs well with tomato-based sauces or hearty meat ragùs, making it a staple in Italian-American cuisine.
Pappardelle
Pappardelle is a very wide, flat pasta, often served with rich, slow-cooked meat sauces like wild boar or mushroom ragù. Its broad, ribbon-like shape provides a substantial texture that complements bold flavors. Pappardelle is also great for rustic dishes, where its size and surface area showcase chunky, hearty ingredients.
Macaroni
Macaroni is a small, elbow-shaped pasta, best known for its role in macaroni and cheese. Its curved, hollow shape is ideal for creamy or cheesy sauces, as it traps them inside. Macaroni is also used in pasta salads or baked casseroles, where its compact size blends well with other ingredients like vegetables or meats.
Orecchiette
Orecchiette, meaning “little ears,” is a small, cup-shaped pasta from Puglia, Italy. Its concave shape is perfect for scooping up thick sauces, especially broccoli rabe and sausage or hearty vegetable-based sauces. Orecchiette’s chewy texture makes it a great match for rustic, olive oil-based dishes with bold flavors.
Ravioli
Ravioli are square or round stuffed pasta pillows, typically filled with cheese, meat, or vegetables. They’re often served with light tomato sauces, butter and sage, or broth to highlight the filling’s flavor. Ravioli’s delicate nature makes it a standout in elegant dishes, where the focus is on the balance between pasta and filling.
Tortellini
Tortellini are small, ring-shaped stuffed pasta, often filled with cheese, meat, or a combination. Hailing from Emilia-Romagna, they’re traditionally served in broth, as in tortellini in brodo, or with creamy sauces. Their petite size and flavorful filling make them a versatile choice for soups or sauced dishes.
Lasagna
Lasagna is a wide, flat pasta sheet used in layered baked dishes, most famously lasagna Bolognese. Its large surface area is perfect for stacking with meat ragù, béchamel, and cheese. Lasagna’s sturdy structure holds up well in the oven, making it ideal for hearty, comforting casseroles.
Cannelloni
Cannelloni are large, cylindrical pasta tubes typically stuffed with ricotta, spinach, or meat, then baked with tomato or béchamel sauce. Their size and hollow shape make them perfect for rich, cheesy fillings, creating a substantial dish that’s often served for special occasions or family gatherings.
Ditalini
Ditalini are tiny, tube-shaped pasta, meaning “little thimbles” in Italian. They’re commonly used in soups like pasta e fagioli, where their small size blends seamlessly with beans, vegetables, or broth. Ditalini’s compact shape also works well in light, brothy dishes or pasta salads.
Orzo
Orzo is a small, rice-shaped pasta often used in soups, pilafs, or cold salads. Its grain-like appearance makes it a versatile addition to dishes like minestrone or Mediterranean-style salads with feta and vegetables. Orzo’s delicate texture pairs well with light broths or citrusy dressings.
Conchiglie
Conchiglie, or “shell” pasta, come in various sizes, from tiny to jumbo. Their concave shape traps sauces, making them ideal for chunky tomato sauces, creamy sauces, or baked dishes. Smaller conchiglie work well in soups, while larger ones are great for stuffing with cheese or meat.
Gnocchi
Gnocchi are small, soft dumplings typically made from potato, flour, and sometimes ricotta. They have a pillowy texture that pairs well with light tomato sauces, pesto, or butter and sage. Gnocchi’s delicate nature makes it a comforting choice for simple yet flavorful dishes.
Campanelle
Campanelle, meaning “little bells,” is a cone-shaped pasta with ruffled edges. Its unique shape captures sauces, making it ideal for creamy or chunky vegetable sauces. Campanelle’s whimsical appearance also makes it a great choice for pasta salads or visually appealing dishes.
Cavatappi
Cavatappi, meaning “corkscrew,” is a spiral, hollow pasta with a ridged surface. Its twists and turns hold onto thick sauces, such as macaroni and cheese or meaty ragùs. Cavatappi’s playful shape also makes it a favorite for baked casseroles or pasta salads.
Bucatini
Bucatini is a long, thick pasta with a hollow center, resembling a straw. Its unique texture makes it perfect for robust sauces like amatriciana, where the sauce clings to the exterior and fills the hollow. Bucatini’s chewy bite adds depth to hearty dishes.
Gemelli
Gemelli, meaning “twins,” are short pasta strands twisted together to form a single piece. Their tight spirals trap sauces, making them ideal for creamy, pesto, or vegetable-based sauces. Gemelli’s compact shape also works well in pasta salads or baked dishes.
Rotini
Rotini are short, corkscrew-shaped pasta similar to fusilli but tighter and more uniform. Their spirals are excellent for holding chunky or creamy sauces, such as marinara or Alfredo. Rotini is also a popular choice for pasta salads due to its ability to grip dressings.
Manicotti
Manicotti are large, ridged pasta tubes, similar to cannelloni, typically stuffed with ricotta, mozzarella, or meat and baked with sauce. Their size makes them perfect for rich, cheesy fillings, often topped with tomato or béchamel sauce for a hearty, oven-baked dish.
Anellini
Anellini are tiny, ring-shaped pasta often used in soups or baked dishes like timballo. Their small size makes them ideal for light broths or tomato-based soups, where they add texture without overwhelming other ingredients. Anellini are a classic in Sicilian cuisine.
Cappelletti
Cappelletti, meaning “little hats,” are small, stuffed pasta similar to tortellini but with a hat-like shape. They’re often filled with meat or cheese and served in broth or with light sauces. Cappelletti are a traditional choice for holiday soups in Italy.
Strozzapreti
Strozzapreti, meaning “priest stranglers,” are short, twisted pasta with a rustic appearance. Their irregular shape holds hearty sauces like ragù or mushroom-based sauces well. Strozzapreti’s chewy texture makes it a favorite in robust, rustic Italian dishes.
Trofie
Trofie are short, thin, twisted pasta from Liguria, traditionally paired with pesto sauce. Their small, dense shape clings to the nutty, herbaceous flavors of pesto, but they also work well with light tomato or seafood sauces, offering a satisfying bite.
Paccheri
Paccheri are large, wide pasta tubes, often smooth or ridged, that pair well with robust sauces like seafood or meat ragù. Their size makes them ideal for stuffing with cheese or vegetables, and they hold up well in baked dishes with rich, layered flavors.
Ziti
Ziti is a medium-sized, smooth, tube-shaped pasta often used in baked dishes like ziti al forno. Its hollow shape is perfect for tomato or meat sauces, and it holds its structure well in casseroles with cheese and sauce, making it a classic in Italian-American cuisine.
Radiatori
Radiatori are short, ruffled pasta shaped like little radiators, with ridges that trap sauces. They’re ideal for thick, creamy, or chunky sauces, such as pesto or meat ragù. Radiatori’s unique shape also makes it a fun addition to pasta salads or casseroles.
Agnolotti
Agnolotti are small, crescent-shaped stuffed pasta from Piedmont, typically filled with meat, cheese, or vegetables. They’re often served with simple butter and sage sauces or light broth to highlight the filling. Agnolotti’s delicate flavor makes them a refined choice.
Calamarata
Calamarata is a wide, ring-shaped pasta resembling sliced calamari, often paired with seafood sauces. Its sturdy shape holds up to chunky tomato or squid-based sauces, making it a favorite in coastal Italian dishes with bold, oceanic flavors.
Garganelli
Garganelli are short, ridged tubes rolled from flat pasta squares, often with a textured surface from being rolled on a comb-like tool. They pair well with creamy or meaty sauces, offering a artisanal texture that enhances rustic, flavorful dishes.
Maltagliati
Maltagliati, meaning “badly cut,” are irregularly shaped pasta pieces, often made from leftover dough. They’re used in hearty soups or with simple sauces like tomato or bean-based ragù. Their rustic charm makes them perfect for comforting, homey dishes.