21+ Types Of Pasta Noodles You Should Know About

Angel Hair pasta, also known as Capellini or Capelli d'Angelo, is a type of Italian pasta characterized by its long, thin, and delicate strands.

It is made from durum wheat flour and water and has a very mild flavor that allows it to pair well with various types of sauces and toppings.

Angel Hair pasta is typically prepared by boiling it in salted water for a few minutes until it reaches al dente texture, or slightly firm to the bite. It is best cooked in a large pot with plenty of water to prevent sticking and ensure even cooking.

Fettuccine is a flat, wide pasta noodle with origins in Italian cuisine. Made from durum wheat and eggs, it boasts a smooth texture and slightly chewy consistency. Its ribbon-like shape provides a substantial surface area for sauces to cling to, making it perfect for hearty dishes.

Typically prepared by rolling out dough and cutting it into broad strips, fettuccine is commonly served with rich and creamy sauces, such as Alfredo or carbonara. The wide, flat shape of fettuccine ensures a delightful balance of flavors and a satisfying bite, creating a comforting dining experience.

Linguine is a type of pasta characterized by its flat, narrow shape, resembling a flattened spaghetti. Made from durum wheat semolina and water, linguine boasts a smooth texture and delicate flavor. The preparation involves boiling it until al dente, typically taking around 8-10 minutes.

Its slightly wider surface area allows it to capture and hold onto sauces effectively. Best enjoyed with seafood-based sauces, olive oil, or light tomato sauces, linguine offers a delightful dining experience, providing a satisfying balance between texture and taste.

Spaghetti is one of the most classic Italian foods, characterized by its long, cylindrical shape and smooth texture. Typically made from durum wheat semolina, it's prepared by boiling in salted water until al dente. The pasta's versatile nature allows it to pair seamlessly with various sauces, from traditional marinara to creamy Alfredo.

Its neutral taste serves as an excellent canvas for absorbing flavors, making it a staple in many dishes. Best enjoyed with a generous coating of sauce, grated cheese, and perhaps a sprinkle of fresh herbs, spaghetti remains a beloved and timeless culinary delight.

Bucatini is a cylindrical pasta noodle characterized by its long, hollow tube-like shape. Made from durum wheat semolina and water, it boasts a dense and chewy texture. This unique pasta is prepared by cooking it al dente to maintain its firmness.

Its thickness allows it to pair exceptionally well with robust sauces, such as Amatriciana or carbonara, as the hollow center captures and holds the flavors. Best enjoyed with hearty, flavorful sauces, bucatini provides a satisfying and toothsome dining experience for pasta enthusiasts.

Pappardelle is a broad and flat type of pasta noodle, characterized by its wide ribbon-like shape. Made from simple ingredients like eggs and flour, pappardelle is prepared by rolling out the dough and cutting it into wide strips. The texture is smooth and slightly chewy, providing a delightful mouthfeel.

Its rich and egg-infused flavor pairs well with hearty sauces, such as ragù or creamy mushrooms. Best enjoyed with robust sauces that cling to its wide surface, pappardelle offers a satisfying and comforting dining experience.

Elbow macaroni is a small, curved pasta variety, resembling bent tubes with a hollow center. Known for its versatility, it is prepared by boiling until al dente, making it suitable for various dishes. Its compact shape and smooth texture allow sauces to cling, creating a delightful culinary experience.

With a mild taste that complements diverse flavors, elbow macaroni is commonly used in macaroni and cheese, pasta salads, and casseroles. Its enjoyable chewiness and ability to absorb flavors make it a favorite for those seeking a satisfying and comforting pasta dish.

Bow ties, also known as farfalle, are whimsically shaped pasta resembling small butterfly or bow-tie forms. Prepared by boiling in salted water until al dente, they offer a delightful chewiness. Their unique texture allows sauces to cling, making them perfect for hearty or creamy concoctions.

The taste is neutral, complementing various flavors. To enjoy them at their best, pair bow ties with robust sauces like pesto, marinara, or Alfredo. The charming shape and versatile nature of bow ties make them a favorite in diverse pasta dishes.

Jumbo shells, a popular pasta variety, are large, concave pasta shells resembling oversized seashells. Typically prepared by boiling until al dente, they boast a smooth texture that cradles sauces and fillings effortlessly. Their generous size allows for creative stuffing options, often filled with ricotta cheese, spinach, and various meats.

The taste is mild and versatile, complementing a range of flavors. Best enjoyed baked in a rich tomato sauce or layered with creamy béchamel, jumbo shells offer a delightful culinary experience, providing a satisfying blend of textures and flavors. It is also among the best and most healthy dinner recipes to prepare in under 30 minutes.

Penne, a popular pasta variety, is characterized by its tube-like shape with diagonally cut ends. Made from durum wheat semolina and water, it boasts a firm texture that holds sauces exceptionally well. Its ridges and hollow interior make it ideal for capturing and retaining flavors.

Cooked al dente, penne exhibits a delightful chewiness. This versatile pasta complements a myriad of sauces, from simple tomato-based ones to creamy concoctions. Its cylindrical shape facilitates an even distribution of toppings, creating a satisfying and flavorful pasta experience. Enjoy penne with your favorite sauce and grated Parmesan for a classic, comforting dish.

Orecchiette, Italian for "little ears," is a unique pasta variety hailing from the Puglia region. Its small, concave shape resembles tiny bowls, perfect for capturing sauces. Traditionally made from durum wheat semolina, orecchiette boasts a chewy texture and nutty flavor.

To prepare, the dough is rolled into small discs and indented with a thumb, creating its characteristic form. This pasta pairs exceptionally well with robust sauces, such as broccoli rabe and sausage, allowing the sauce to nestle within the pasta's ear-like pockets for a delightful burst of flavor in every bite.

Rigatoni, a classic Italian pasta, is characterized by its large, ridged tubes that resemble oversized macaroni. The distinctive ridges serve as perfect vessels for capturing and holding onto sauces, making it a favorite for hearty and flavorful dishes.

Prepared by boiling in salted water until al dente, rigatoni boasts a firm texture. Its taste is neutral, allowing it to pair seamlessly with various sauces. Best enjoyed with robust sauces like ragù or a zesty tomato-based concoction, rigatoni offers a satisfying and indulgent dining experience, delivering a delightful interplay of texture and flavor.

Ziti is a medium-sized, tube-shaped pasta noodle with a smooth texture and a slightly porous surface. It is typically made from durum wheat semolina and is often used in baked pasta dishes, such as lasagna and ziti al forno.

When cooked, ziti has a tender texture and a mild, nutty flavor. It is best enjoyed when cooked al dente and paired with a flavorful sauce, such as a tomato-based sauce or a creamy Alfredo sauce. Ziti can also be used in soups, stews, and salads.

Ditalini is a tube-shaped pasta noodle of Italian origin. It is a small, cylindrical pasta with a smooth texture and hollow center, resembling thimbles or small dice. It is typically prepared by boiling it in salted water until al dente, achieving a firm yet tender bite.

Ditalini has a mild and slightly nutty flavor, making it a versatile pasta for use in a variety of dishes, from soups and salads to casseroles and pasta salads. Its small, bite-sized shape allows it to absorb sauces and flavors well, making it a great choice for dishes with hearty sauces or flavorful fillings.

Gemelli, meaning "twins" in Italian, is a short, tightly twisted pasta noodle with a corkscrew-like shape. It has a smooth texture and a slightly chewy bite. Gemelli is typically prepared by boiling it in salted water until al dente, then draining and tossing it with sauces, vegetables, or meat.

It can also be baked or fried. Its mild flavor allows it to pair well with a variety of sauces, from light and creamy to hearty and robust. Gemelli is best enjoyed when cooked al dente to maintain its slightly firm texture and delicate flavor. It is often used in pasta salads, soups, and casseroles or served with simple sauces like pesto or garlic and olive oil.

Campanelle, meaning "little bell" in Italian, is a type of pasta noodle shaped like a small, flared bell with ruffled edges. It is prepared using durum wheat flour and water, and the dough is extruded through a mold to create its unique shape.

The texture of Campanelle is firm and slightly chewy, while its taste is mild and slightly nutty. The best way to enjoy campanelle is to pair it with sauces that can easily cling to its ruffled edges, such as thick, hearty sauces like ragù or pesto. It can also be used in salads, soups, and casseroles.

Rotelle, also known as wagon wheels or spirals, is a type of short, tube-shaped pasta with a ruffled edge. The shape allows it to hold sauces and toppings well, making it a versatile pasta for a variety of dishes. It is typically made from durum wheat semolina and has a slightly firm texture and a mild, nutty flavor.

Rotelle is commonly prepared by boiling in salted water until al dente and then drained. It can be used in salads, soups, casseroles, and baked dishes, or simply tossed with a sauce. Its unique shape and texture make it an enjoyable pasta to eat with both light and hearty sauces.

Ravioli is a classic type of pasta characterized by thin sheets of dough encasing flavorful fillings. Typically square or round in shape, these pasta parcels boast a soft and tender texture. The fillings vary widely, ranging from ricotta and spinach to meat or seafood.

Ravioli is prepared by folding the dough over the filling and sealing the edges, resulting in a delightful combination of pasta and savory goodness. When cooked, ravioli exhibits a toothsome texture and a rich, satisfying taste. Enjoy it best with a drizzle of olive oil, grated Parmesan, and perhaps a light tomato or sage-infused sauce.

Orzo is a small, rice-shaped pasta that originated in Italy. Despite its rice-like appearance, it is made from semolina wheat flour, giving it a firm texture when cooked. Typically boiled like traditional pasta, orzo is versatile and can be used in soups, salads, or as a side dish.

Its diminutive size and smooth texture make it an excellent vehicle for absorbing flavors, while its subtle, nutty taste complements a variety of dishes. Whether tossed in olive oil with herbs or incorporated into a hearty soup, orzo is best enjoyed as a versatile and delightful pasta alternative.

Fusilli is a spiral-shaped pasta with origins in Southern Italy. Its distinctive corkscrew design allows it to hold sauces effectively. Made from durum wheat semolina, fusilli boasts a firm texture after cooking. Its twisted form enables it to capture and retain flavorful sauces, making it a popular choice for dishes like pesto, marinara, or creamy Alfredo.

The taste is neutral, providing a versatile base for various flavor profiles. To fully enjoy fusilli, pair it with robust sauces, vegetables, and proteins, creating a delightful and satisfying pasta dish.

Lasagne is a wide, flat type of pasta noodle commonly used in Italian cuisine. It is typically made from sheets of dough that have been rolled and cut into long, rectangular shapes. Lasagne noodles have a slightly rough texture and a chewy consistency when cooked.

They have a mild flavor that complements a variety of sauces and fillings. Lasagne is traditionally used in the preparation of lasagna, a baked pasta dish made with layers of lasagne noodles, sauce, cheese, and other ingredients. Lasagna can also be used in other dishes such as casseroles, soups, and salads. It is a versatile ingredient that can be enjoyed in many different ways.

Pici is a thick, hand-rolled pasta noodle originating from the southern Tuscany region of Italy, particularly the city of Siena. Made with a simple combination of flour, water, and salt, the dough is kneaded until smooth and then cut into long, snake-like strands.

Pici has a distinctive thick and chewy texture, with a slightly rough surface that holds sauces well. Its flavor is earthy and nutty, with a hint of wheat. It is traditionally served with a rich, flavorful sauce, such as a meat ragu or a simple tomato sauce.

Pici can also be enjoyed with pesto or butter and Parmesan cheese. Its unique texture and satisfying bite make it a favorite among pasta lovers.