What's Your Pasta Type? (A Guide) - Allrecipes Know your bucatini from your ditalini? Find the perfect pasta for your sauces, soups, and salads with our illustrated guide to pasta types. Because shape matters. Angel Hair The long, delicate strands of angel hair pasta (a.k.a. capellini) are best served in light or creamy sauces. The thin strands can go M.I.A. in chunky, meaty sauces. Angel Hair Recipes Bow Tie Pasta Use bow tie pasta to dress up any dish that calls for small pasta shapes, such as penne or shells. Also known as farfalle. Bow Ties Recipes Bucatini These long, hollow spaghetti-like tubes (a.k.a. perciatelli) are unusual and fun! Try them in casseroles or Asian stir-fries, or tossed with a fresh tomato sauce. Bucatini Pasta with Shrimp and Anchovies Ditalini Medium-sized, very short tubes with smooth sides. Like most short pasta shapes, ditali are excellent used in soups, pasta salads, and to stand up to chunky sauces.

Fusilli Recipes Gemelli A short, spiral pasta, versatile gemelli works well in hearty sauces, baked dishes, and lighter vegetable pasta dishes. Pasta and Peas Gnocchi These chewy little pasta dumplings–traditionally made from potatoes–are usually boiled and served with rich sauces. Tomato-based or herb and butter sauces also work well. Ricotta Gnocchi Lasagna The name for this long, wide noodle is also the name for the dish. Lasagna (the noodle) can be both flat or with curly edges. Lasagna (the dish) is amazing. Lasagna Recipes Linguine These long, flat noodles are slightly thicker than spaghetti. The classic Italian restaurant pairing is clam sauce, but you can use in any dish that calls for spaghetti. Linguine Recipes Macaroni A small, tube-shape pasta, macaroni is terrific in creamy casseroles (like macaroni and cheese) or salads (like macaroni salad). Why? Because the creamy sauce flows into the cooked tubes, giving you flavor in every bite. Macaroni Recipes Manicotti These large-tube shaped noodles are usually filled with cheese or meat filling and baked.

The surface of the pasta can be either smooth or ridged. Make Ahead Manicotti Orecchiette A small, bowl-shaped pasta usually combined with vegetables and oil rather than hearty sauces. The tiny indentations in the pasta will catch tasty bits of veggies. Orzo Recipes Penne A two-inch long, tube-shaped pasta that is cut diagonally at both ends. Great with chunky meat or vegetable sauces, as bits of the meat or veggies will slide into the pasta tubes. Also sometimes called mostaccioli. Penne Recipes Radiatore Short, squat, ruffled pasta similar to rotini. They look like radiators, hence the name. Like other sturdy pasta shapes, radiatore stand out in hearty sauces or tossed with veggies in a pasta salad. Sesame Chicken Pasta Salad Ravioli Little square pillows of dough, packed with finely ground or chopped fillings–from cheese to meat to pureed veggies. Serve ravioli with sauce, in soups, or just drizzled with olive oil. Ravioli Recipes Rigatoni Short, grooved, tube-shaped “riggies” can be used in pretty much any setting, from sauces to salads to baked casseroles.

Rigatoni Recipes Rotelle Shaped like wagon wheels (and also sometimes called by that name) these small, round pastas are fun for the kiddos. Use them to liven up goulash or mac and cheese. Rotelle Recipes Rotini These kid-friendly pastas looked like smooshed corkscrews. Often used for pasta salad since bits of vegetables will cling to the grooves in the rotini. Rotini Pasta Salad Shells Shell pasta comes in many different sizes. Stuff large shells with cheese and bake, like you would with manicotti, use medium-sized shells in casseroles and with meat sauces, and use the smallest shells in soups and stews. Also known as conchiglie and cavatelli. Shells Recipes Spaghetti The classic long, thin, cylindrical tubes you know and love. Spaghetti is just thick enough so it doesn’t get lost in that hearty family meat sauce recipe, but thin enough to serve with cream sauce, or even with just a light dressing of olive oil and garlic. Spaghetti Recipes Tagliatelle A long, flat, thin noodle, similar to fettuccine. The classical pairing is with meat sauces, but you can use with light sauces as well.

Tomato Basil Tagliatelle Tortellini Stuffed rings of pasta you can eat with sauce, put in soup, or just drizzle with olive oil. Sometimes sold in different colors, with the addition of beets, tomatoes, or other dyeing agents. Tortellini Recipes Vermicelli These long strands of pasta are thinner than spaghetti but thicker than angel hair. You can use just as you would either of those. Also known as spaghettini. Ziti A slender, tube-shaped pasta, ziti stands up to hearty sauces and is great in baked pasta dishes. Different Types of Pasta Explained A / B / C / D / E / F / G /H/ I /J/K/ L / M /N/ O / P / Q / R / S / T /U/ V /W/X/Y/ Z ACINI DI PEPE Acini di pepe translates as pepper corns in English, meaning these are seriously tiny pasta shapes. Scatter them across salads for a more filling effect, or drop them into soups a few minutes before the cooking time is up. AMORI (also, SPIRALI/ CAVATAPPI) A tubular corkscrew shaped pasta, A.K.A.

pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of pasta sauce. ANELLINI Translates as ‘small rings’ in Italian (the ‘ini’ word ending refers to smaller pasta shapes, as explained on this pasta naming page ). Anellini are often used in soups. BARBINA A long type of strand pasta almost identical to capellini, usually sold in a coiled shape - to look like a nest. BAVETTE Effectively flattened spaghetti, and virtually identical to linguine. BIGOLI Bigoli is the Venetian name for a long pasta shape slightly thicker than spaghetti. Bigoli were traditionally made with buckwheat flour but these days makers often use wholewheat flour instead, giving bigoli a slightly darker finish than standard durum wheat spaghetti. (In Tuscany you will hear a pasta similar to this referred to as 'Pici' (pronounced pee-chee) or 'pinci'.) BOW TIE PASTA Called farfalle in Italian. A great small pasta for pasta salads like this scrummy vegetable dish . Learn how to make bow tie pasta shapes here .

BUCATINI This pasta name comes from ‘buco’, which means hole in Italian, because bucatini is like a hollow version of spaghetti (almost like a thin drinking straw). Perciatelli is a wider version of bucatini. BUSIATA TRAPANESE This is a type of corkscrew pasta (effectively a long kind of fusilli) that hails from the town of Trapani on the gloriously chilled Southern Italian island of Sicily. CACCAVELLE (singular is CACCAVELLA) This big boy pasta is currently the world's largest pasta shape. One 'caccavella' measures approximately 11cm across at its widest point. Produced by Gragnano from Naples in the South of Italy, caccavelle are delicious when stuffed (i.e. with bolognese sauce or fried chopped eggplant), covered in a simple tomato or bechamel sauce, and cooked in a hot oven for 20 minutes. Buono!

CALAMARI (also, CALAMARETTI, CALAMARATA) Originating from the city of Naples (‘Napoli’) in the South of Italy, calamari – also called calamaretti - are thick rings of pasta dyed with black squid ink so that they resemble sliced calamari (a squid dish). Note: if you like seafood, I recommend you try this easy seafood pasta recipe . CAMPANELLE A great pasta for catching dribbly pasta sauces , campanelle is a creative looking type of pasta that resembles a church bell (campanelle literally translates as ‘bellblowers’). Campanelle's fluted edges also resemble the petals of a foxglove flower. (Thanks to lccavender for the great photo.) CANDELE This word means candles in English. Therefore candele are long hollow pasta tubes, roughly the same length as your average Church-style candle. (For a creamily delicious dish that works well with candele, try this Baked Rigatoni Recipe .) CANNELLONI Cannelloni (literally ‘large reeds’) are rectangle-shapes of flat pasta dough that are filled - with spinach and ricotta for example - and then rolled into large tube shapes.

Cannelloni is then finished by smothering a sauce on top. Try these cannelloni recipes . CANNEROZZETTI A curved, almost tube-like, kind of pasta featuring horizontal raised ridges. CAVATAPPI (SPIRALI/AMORI) Cavatappi are tubular corkscrew shaped pasta, A.K.A. pasta spirals. These come from Southern Italy originally and are an adaptable shape suited to many types of sauce. (Picture courtesy of aesterling .) CAVATELLI Described by some as miniature ‘hot dog buns’, cavatelli are small folded pasta shapes that come originally from the Puglia region (on a map, this is the ‘heel’ of Italy’s ‘boot’). CAVATURI A small, rolled type of pasta that, like cavatelli, comes from the Puglia region. Great for pasta salads . CELLENTANI Meaning ‘whirls’, cellentani are small tubed pasta shapes with a ridged surface. Often used in pasta salads and most often produced by the company Barilla.

CENCIONI These ‘little rags’ are oval shapes with a slight curve like the hull (bottom) of a boat. Great for holding heavier pasta sauces. CHOCOLATE PASTA There are different types of pasta, and different types of pasta, but this one wins the freakiest award! It's a traditional Tuscan pasta made with a small percentage of cocoa (for the choccy taste) and then served either with game (wild birds), cream sauce and walnuts, or as a dessert with ice cream. If you ever travel to Sienna or Florence, I recommend you try it. CONCHIGLIE A popular shell-shaped small pasta, literally translated as ‘conch shells’ (and pronounced ‘con-kee-lee-ay’). The shell is good for catching dribbly sauces - as explained on my pasta tips page - so conchiglie are often served with delicious cream or sumptuous tomato sauces . Large shells of this type are called conchiglioni. CORALLINI A very small tubed pasta type that is often used in soups. As with other miniature pasta types, can be classified as a 'pastina'.

CORZETTI Originating from Liguria, the much overlooked and beautiful coastal region of North West Italy, corzetti are a flat circular pasta ‘stamped’ to resemble ancient coins. (I have a soft spot for corzetti as they were served at my wedding in Rapallo, Liguria, when they were smothered in pesto - also from Liguria.) Picture by DITALI The word ditali comes from 'dita', which means fingers in Italian. So ditali are things that can fit around a finger. Pasta-wise this makes for small, ring-like tubes. Ditali work really well in hearty soups such as this scrummy lentil pasta . (Ditalini are very small versions of such tubes - click here to learn how word endings like ‘ini’ and 'oni' are used to refer to different sizes of pasta.) ELBOW MACARONI A type of pastina, gozzini look like mini pipes ('pipe' in Italian). GRAMIGNA A short curled type of pasta (the plural form of the word is ‘gramigne’). Like a semi-circle shape with one end more curled inwards.

(Pic below by Nicola Poluzzi .) LASAGNA (LASAGNE) Lasagna is one sheet of flat pasta, whereas lasagne refers to several such sheets. Originating from the Emilia Romagna region of North Italy, lasagna can be cooked with minced beef (the most popular version), vegetables, and many more ingredients. (Check out my easy lasagna recipes to get started.) LASAGNOTTE (LASAGNETTE) Instead of large flat sheets, lasagnotte are wide strips of pasta, broken into pieces, which are boiled rather than being baked and served in messy form on a plate. LINGUINE Another pasta originating from Liguria, linguine refers to long flat strips of pasta (thinner than fettuccine). Sometimes called flat spaghetti, linguine (also referred to as linguini) is Italian for ‘little tongues’. In Liguria, linguine are also called ‘trenette’ (trenette al pesto being a staple meal of this region). If you have a pack of linguine to hand, try this easy Ligurian recipe - it's delicious.

LUMACHE Lumache is Italian for ‘snails’, so this variably-sized stuffed pasta is shaped like a snail’s shell. MACCHERONI (MACARONI) A small pasta type made with semolina and water (rather than flour and eggs). Maccheroni comes in many forms, from elbow maccheroni to ditalini (very short, small tubes). MAFALDE Almost identical to tagliatelle, only featuring frilled, ruffled edges. I recommend cooking this pasta with this tomato sauce (ideally with ricotta cheese stirred in). Delicious! MALTAGLIATI Maltagliati literally means 'badly (mal) cut (tagliati)'. So maltagliati pasta basically comprises very roughly chopped shapes of pasta. These shapes don't take a particular form as such - you can just chop any fresh pasta you've made into medium sized strips or shapes, using a sharp knife or pizza/ravioli cutter, and call it maltagliati. Maltagliati is also often produced using scraps of leftover pasta dough (or you could, for instance, break packet lasagna sheets into bits).

MANDILLI DE SEA (SILK HANKERCHIEFS) Mandilli de sea literally translates as 'silk hankerchiefs', which in pasta terms refers to roughly cut square(ish) flat pasta sections featuring full parsley leaves inside. Learn how to make mandilli de sea . MANICOTTI A stuffed baked pasta , manicotti translates as ‘sleeves’ in Italian and refers to large, tube-shaped noodles. MEZZALUNE (MEZZELUNE) In Italian this means ‘half moons’. A semi-circular type of stuffed pasta. Also sometimes referred to as ravioli, or in the North of Italy, pansotti. Check out this simple spinach and ricotta recipe to get making mezzalune. Or learn how to make mezzalune ravioli here . MEZZI RIGATAONI As implied above, mezza or mezzi means half in Italian, therefore this pasta name means ‘half rigatoni’ (a shorter version of rigatoni). MOSTACCIOLI (PENNE LISCE) Mostaccioli means ‘small moustaches’. This pasta is a 2-inch tube pasta common to the Campania region of Southern Italy.

(Like penne only without the ridges.) OCCHI DI LUPO These occhi are large, penne-like pasta shapes (‘lupo’ means wolf and ‘occhi’ eyes, so this pasta is literally ‘eyes of the wolf’ in Italian). Usually served with cream or tomato sauces . ORECCHIETTE Orecchiette means ‘small ears’, and refers to a rather curious and very different type of pasta from the Puglia region of Italy. A great small pasta for scooping up sauce, orecchiette go well with heavier meat and vegetable sauces . Click to make your own orecchiette . ORZO This small pasta is thought to look like grain (orzo means barley), so is often used as an alternative to rice. Similar to punte d’argo. PACCHERI (MEZZIPACCHIERI) A tiny rice shaped pasta, often used in soups. PUNTE D’AGO Meaning ‘needle tops’, these are tiny ‘pastina’ that look exactly like grains of rice. Therefore great for dropping in soups . Sold under the Spigadoro pasta brand and similar to orzo.

QUADREFIORE Difficult to describe in words, this small, short pasta type looks a little like a flower ‘end-on’. It features approximately 7 wave-edged ridges radiating out from a central tube. QUADRETTINI These small flat squares of pasta are used in Italian pasta soups and sometimes alternatively called: quadrucci (Barilla and some other big producers call them this), quadratini, quadretti or lucciole. More on quadrettini/quadrucci in this pasta answer . RADIATORE Literally translates as ‘radiators’, so radiatore are small squares of pasta (not stuffed) that display ridges ‘radiating’ outwards. RAVIOLI Arguably the most well-known type of stuffed pasta, ravioli (plural) are usually square with slightly ruffled edges. Get started making them with my easy spinach and ricotta ravioli recipe here or try this ravioli recipes page. RICCIA LARGA A long type of tube pasta, like bucatini that has been sliced down one side. SPAGHETTI One of the oldest known pasta shapes, spaghetti refers to long, thin, round strands of pasta.

Larger versions are called spaghettoni, and smaller ones spaghettini – explained here . Interestingly, and unlike most long pastas (which are often used with seafood), spaghetti is often served with meat and tomato sauces . Just wear a napkin! To try my easy and ultra-tasty spaghetti bolognese recipe, click here . Or learn how to make delicious spaghetti and meatballs here . SPAGHETTI TAGLIATI Best described as broken spaghetti (spaghetti chopped into smaller lengths for use in soups). Alternatively, my Italian ‘family-in-law’ just snap normal spaghetti sticks. SPAETZLE Derived from a German word, spaetzle are very small noodles (or dumplings) that are rolled or squeezed through a colander. Not dissimilar in form from trofie. STRANGOZZI A type of strand pasta, made from egg (as usual), and originating from the Umbria of Italy (central Italy, south of Tuscany). STROZZAPRETI (STRANGLOLAPRETI) A type of twisted tube pasta, translates literally as Literally ‘priest stranglers’! Note: the famous Italian pasta maker Barilla refers to this pasta as ‘casarecce’.

TAGLIARINI Italian pasta types, recipes for pasta dishes - iWorldFlavors Short Pasta Types Cavatelli: Made from ¾ -1 ¼ inch pieces of dough pressed and pushed with the thumb to make a curved and slightly hollowed oval shape. It is ideal with vegetable sauce, rich tomato sauces and seafood. Replace with orecchiette, pasta gnocchi or sardi. Conchiglie (shells): There are three sizes. Conchiglie is the most common of the shell pastas and is of the medium size with a ribbed surface that collects a lot of sauce. You can use pasta gnocchi or orecchiette instead. Conchigliette is the smallest; usually used in soups. Substitute ditalini or stelline .Conchiglione is the largest and is often stuffed. Ditalini: One of several tiny pasta shapes that are mainly used in soups, ditalini is a tiny tube-shaped pasta that can either have a smooth or ribbed surface. You can use any of the tiny pastas, such as the little star pasta, setline, or orzo.

Farfalle: The name means butterfly in Italian, which refers to its pretty shape. It is best with thick or chunky sauces, which catch in the folds. You can also use a similar-sized pasta, such as fusilli or penne. Macaroni: Very similar to elbow macaroni but without the curve. Macaroni, otherwise known as straight macaroni, is a small tube pasta usually used in soups and bakes. The best substitute is elbow macaroni; you can also use cotelli or garganelli. Orecchiette: Orecchiette means little ears in Italian, and the name of the pasta is a typically literal description of the shape – although some brands look more like curls than ears. It is best with thick or chunky sauces. You can substitute cavatelli, conchiglie or pasta gnocchi. Orzo: In Italian, orzo means barley and the pasta is so-called because of its similarity in appearance to grains of barley. It is mainly used in clear soups, but it can also be used as a substitute for rice in risotto. It is a little bigger than risoni.

Pasta Gnocchi: Not to be confused with the potato dumplings of the same name, pasta gnocchi is, as the name suggests, a pasta of a similar shape to potato gnocchi. The curves of the pasta make is especially suitable to being served with thick or chunky sauces. Some suitable replacements are cavatelli, conchiglie or orecchiette . Penne: A popular quill-shaped tube, sometimes ribbed and sometimes plain. It is usually about 1 ½ inch long. It is best with thick or chunky sauces. You can replace it with a pasta of a similar size, such as fusilli, garganelli, passatelli or rigatoni. Rigatoni: There are many sizes of this tube-shaped pasta. The largest size is usually stuffed and baked, but the other sizes are all interchangeable. The ribbed walls of the pasta catch the sauce. You can substitute large fusilli, penne or rotelle. Risoni: This is small pasta that looks very similar to arborio rice. It is best used in soups, bakes and casseroles or when used in a risotto instead of rice.

Stelline, orzo or ditalini with work well in the same recipes. Rotelle: Otherwise known as a ruote, this pasta has a very distinctive wheel shape. Traditionally it is served with a tomato sauce, but it is suitable for most sauces. If you need to replace it, use a pasta of similar size, such as cresti di gallo, farfalle or rigatoni. Curly Pasta Types Cotelli: Otherwise known as cavatappi, these hollow tubes of pasta are formed into curls or ringlets. Cotelli is nest with thick or chunky sauces as the chunks of the sauce get caught up in the curls. You can substitute a similar-sized and shaped pasta, such as cresti di gallo, elbow macaroni or fusilli. Cresti di gallo: Named after the Italian word for “cockscombs”, the name of this pasta is a reference to the similarity in shape to the crest of a rooster. Its basic structure is similar to elbow macaroni with the addition of a ruffled frill on the outside edge of the pasta. It can be replaced by rotelle or cotelli.

Elbow macaroni: The name elbow macaroni is an American term for short curved hollow tubes of pasta. It is part of the macaroni family, with a curve in the middle. Elbow macaroni is usually eaten with sauces based on meat, sausages and tomato. The closet substitutes for elbow macaroni are straight macaroni, cotelli or garganelli. Fricelli: These small tubes of pasta are formed into pretty spirals. They are not always readily available, but you can substitute cavatelli, penne, fusilli or garganelli. Fusilli: This corkscrew-shaped pasta can range in size from 1 ½ to 12 inch long; we have used pieces that are about 1 ½ inch. Fusilli is most often available in dried form. It is commonly served with meat dishes and simply tomato sauces. You can replace fusilli with farfalle, penne, cotelli or garganelli. Garganelli: this pasta is made with an egg dough that has grated Parmesan and nutmeg added to it. The outside surface of garganelli is ribbed.

The ribs are formed by cutting the pasta into 1 ½ inch squares, wrapping the squares around a conical tool, then pressing them onto a ribbed wooden block. Garganelli is commonly served in a broth or with Bolognese sauce but it suitable for a wide range of pasta sauces. Penne, fricelli or fusilli can all be substituted for garganelli. Long Pasta Types Angel hair pasta: Also called capelli d’angelo, this pasta is only available in dried form and it is the thinnest of all spaghetti pastas. Resembling strands of long, blonde hair, its fine texture is best suited for use in broths and with extremely delicate, light, smooth sauce. Angel hair pasta can be replaced with capellini, spaghettini or vermicelli. Bucatini: Similar o thick spaghetti but with a hollow center that helps it cook more quickly than spaghetti. Bucatini means small hole in Italian. It is traditionally served with carbonara and Amatriciana sauces. You can substitute linguine, spaghetti or one of the longer fusilli pastas for bucatini.

Fettucine: This pasta is slightly narrower and thicker than the very similar pasta, tagliatelle. It is usually served with rich, creamy sauces or simple fresh flavors, because the thickness of the strands helps it to carry the accompanying sauce. You can use tagliatelle instead. Fresh spinach fettucine: Also known as fettucine verde due to its rich green color, it is made by the addition of cooked, well-drained spinach to the dough before it is kneaded. The most popular of the colored pastas, its color makes it an attractive companion to both red tomato-based sauces and white cream-based ones. Fresh basil fettucine: While it is uncommon to find herbs in pasta as they are usually included in the sauce, there are some regional specialties which incorporate finely chopped herbs, such a basil, in the pasta dough. When using a herb-flavoured pasta, choose simple sauces whose flavors won’t compete with or overshadow the flavor of the pasta. Linguine: The Italian word for ‘little tongues’, linguine is a long pasta also known as bavette. It is good with pesto or seafood sauces.

Substitute bucatini, fettucini, spaghetti, tagliatelle or long fusilli, remembering that if the recipe asks for fresh pasta, use fresh and if it asks for dried, use dried. Spaghetti: The name of this very popular pasta comes from the Italian word ‘strings’. Nowadays, spaghetti is made all over the world. The commercial making of spaghetti involves pushing the pasta dough through an extrusion system to make the noodles. Out of all the hundreds of pasta shapes, spaghetti is the most versatile. It is suitable for a large number of sauces and it comes in 2-3 different thicknesses, one being thin spaghetti, also known as spaghettini. Spaghettini: Very similar to spaghetti, but even thinner, these so-called ‘little lengths of cord’ make an ideal match for delicate, oil-based sauces such as the Italian classic aglio e olio (garlic and olive oil) or fish and shellfish sauces. Spaghettini is often only available as dried pasta. Substitute other long, fine pastas such as angel hair pasta or vermicelli.

Tagliatelle: Slightly wider than fettucine, these very thin, flat ribbon noodles are the northern Italian name for fettucine. In fact, the two are interchangeable. Tagliatelle, not spaghetti, is the traditional accompaniment to Bolognese sauce. Unlike other pasta shapes, both fresh and dried tagliatelle are made with addition of egg to the pasta dough. Like other ribbon pastas, it is at its best when accompanied by light cream or butter-based sauces, or fresh flavors. You can substitute lasagnette or fettucine. Vermicelli: Meaning ‘worms’ in Italian, it is very fine, long pasta best eaten in broth-based noodle soups or with fine –textured tomato, butter or cheese sauces which cling well to its length. Vermicelli is thinner then spaghetti. Replace with spaghetti or angel hair pasta. Pasta Shapes Dictionary - Pasta Fits Pasta Shapes Dictionary Contact Us Pasta Shapes Dictionary There is a pasta shape to complement every pasta dish out there. Pairing the correct pasta shape can make a big difference in your overall satisfaction when cooking.

Pasta shapes with holes or ridges like mostaccioli or radiatore are perfect for chunkier sauces, but remember no matter what shape you chose, portion control is key. The Shapes Acini di Pepe (“Peppercorn”) Acini di Pepe is perfect to use in soup recipes. Include them with plenty of vegetables in broths and you’ll have a wonderful outcome. Alphabet Pasta This favorite kids’ shape makes any meal fun. Have a child that’s too picky to eat their veggies? Pair alphabet pasta with some vegetables or soup to win them over. Recipes Anelli Small rings of pasta. It can be used in various soups and is also a complement to the fresh vegetables in a number of salads. Its smaller version, Anellini, can also be used in its place. Recipes Angel Hair Long, thin noodle with a round shape. It can be used with light sauces and vegetables as well as traditional Italian sauces. Although it resembles another spaghetti, another long and thin pasta, Angel hair is much more fine. Recipes Bucatini This straw-like pasta is shaped like thick Spaghetti but is hollow in the center.

Bucatini is the perfect choice for nearly any sauce, or it can be baked in casseroles or stirfried in dishes. Try it with different lean proteins and sauces for a change of pace. Recipes Campanelle (“Bells”) Campanelle pasta resembles a small cone with a ruffled edge. Campanelle pasta can be paired with lean proteins, vegetables or sauces of any base. These shapes can also be a treat in a cold pasta salad. Recipes Cappelletti Cappelletti pasta is folded and then twisted to form the shape of a small hat. On occasion, this pasta is sometimes referred to as an alpine hat. Recipes Cavatappi (“Corkscrew”) The tight spiral locks-in the flavor, allowing the shape to pair with both simple and sophisticated sauces. Pair Cavatappi with sauces of any base or partner it with vegetables or lean protein and this pasta is sure to impress. Also, these shapes are great when used in pasta salads. Recipes Casarecce Casarecce pasta is shaped like a very narrow, twisted and rolled tube. This pasta is best used when served with chunky sauce and can be used in a variety of casserole dishes.

Recipes Cavatelli Cavatelli resembles tiny hot dog buns. These shapes are commonly served with thick, chunky sauces or in pasta salads. Cavatelli pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Conchiglie (Shells in Small, Medium, and Large) Shells make a great addition to soups or as the base of a wonderful salad. For a fun twist on a time-honored tradition, try remaking your favorite Macaroni and Cheese using Shells. Large Shells are best when stuffed with your favorite mixtures of cheese, meat and vegetables. Stuff with meat flavored with taco seasoning, top with salsa and bake for a delicious Mexican dish, or create your own stuffed treat. Recipes Ditalini (“Little Thimbles”) This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Egg Noodles (Medium and Wide) (From “Nudel,” German meaning paste with egg) – This size of Egg Noodle can be baked, tossed in soups or salads, or topped with cream, tomato, cheese or meat sauces.

Go beyond the traditional Stroganoff and use Wide Egg Noodles to create soups, salads and casseroles. Or, top with a variety of sauces. Recipes Elbow Macaroni A highly versatile shape that can be topped with any sauce, baked, or put in soups, salads and stir-fry dishes. Elbow Macaroni is traditionally used to make Macaroni and Cheese, but why not change it up and add in some seasonings, proteins, or veggies for a delightful dish. Recipes Farfalle (Bow Ties) (“Butterflies”) Bow Ties brighten any meal with their interesting shape. Thick enough for a variety of sauces, or a perfect addition to a number of salad or soup recipes. Recipes Farfalline Farfalline is a small version of the bow tie or butterfly shaped pasta. This versatile shape can be used as the base of any dish. Bake it, stir it into soups, or create great salads and stir-fry dishes. Recipes Fettuccine This thick ribbon-like pasta is often paired with thick meat-based sauces. One of the more popular pasta recipes is the rich fettuccine alfredo sauce.

Recipes Fideo Short thin strands of pasta that are slightly curved. Fideo pasta is commonly partners with veggies and lean proteins to be used in various soup recipes. Recipes Fusilli (“Twisted Spaghetti”) This long, spiraled shape can be topped with any sauce, broken in half and added to soups, or turned into a beautiful salad. Fusilli also bakes well in casseroles. Recipes Gemelli (“Twins”) Add a touch of style to any dish with this distinctive shape. Gemeilli pairs nicely with meat, cream, seafood and vegetable sauces. Recipes Gigli (“Lilies”) Gigli is a fluted edge piece of pasta that has been rolled into a coneshaped flower. Gigli is perfect for heavier sauces, like cheese, meat and tomato or it is a perfect addition to a number of casseroles. Recipes Lasagna (From “lasanum,” Latin for pot) Create original Lasagna casseroles by using chopped vegetables, cheeses and any kind of sauce. You can also assemble your casserole and freeze it for a later meal. Recipes Lasagne This wide flat-shaped pasta is arguably one of the oldest types of pasta.

The word Lasagne refers to a dish made with Lasagne sheets alternating with sauces and other ingredients in many languages. Recipes Linguine (“Little Tongues”) A great shape to complement a variety of sauces. Also a good choice for salads and stir-fry dishes. Recipes Mafalda This flat wide ribbon pasta is said to be similar in shape to the lasagne noodle but with a slightly narrower in size. The pasta comes in both short and long lengths. Recipes Manicotti (“Small Muffs”) Stuff Manicotti with a mixture of meat, cheese and vegetables, top with your favorite sauce, and bake. Recipes Orzo (“Barley”) This small, grain shaped pasta can be topped with any sauce, added to soups, or baked as a casserole. Perfect as a side dish as well as a main course. Recipes Pappardelle This Italian flat pasta is usually cut into a broad ribbon shape. It’s width is between Lasagna and tagliatelle. Pappardelle goes great with heavy rich sauces. This pasta is very popular during the winter months. Recipes Pastina This super tiny pasta is perfect for children. They are traditionally used in soups with Italian and Turkish cuisine.

Recipes Penne (“Quills” or “Feathers”) Penne complement virtually every sauce and are exceptional when paired with a chunky sauce. Penne pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Penne Mostaccioli (“Quills” and “Small Mustaches”) This tubular pasta complements a variety of sauces, is frequently used in salads, baked in casseroles, or made into stirfry dishes. Recipes Penne Rigate (“Quills” or “Feathers”) Penne compliment virtually every sauce and are exceptional when paired with a chunky sauce. Penne Rigate are ridged and ideal to lock-in flavor. Penne Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil based sauces. Also, these shapes are great for baking dishes. Recipes Pipe Rigate A hollow curved pasta that resembles a snail shell. This shape has a wide opening at one end and the other end is flattened. Pipe Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oilbased sauces. Recipes Pipette Rigate This shape is a smaller version of Pipe Rigate.

Pipette Rigate pairs nicely with chunky meat, chunky vegetable, cream, or oil-based sauces. Also, these shapes are great for baking dishes. Recipes Radiatori (“Radiators”) This ruffled, ridged shape adds elegance to any sauce. It also works well baked in casseroles, or used in salads and soups. Recipes Rigatoni (“Large Grooved”) Rigatoni’s ridges and holes are perfect with any sauce, from cream or cheese to the chunkiest meat sauces. Recipes Rotelle (“Little Wheels”) The cartwheel is not a classic Italian shape, but due to the variety of color and entertaining shape they are a crowd favorite. Because the spokes of the wheels are good for capturing flavor, these shapes are easy to pair. Rotelle pasta pairs nicely with meat, cream, seafood or vegetable sauces. Recipes Rotini (“Spirals” or “Twists”) Rotini’s twisted shape holds bits of meat, vegetables and cheese, so it works well with any sauce, or you can use it to create fun salads, baked casseroles, or stir-fry meals. Recipes Ruote (Wagon Wheels) (“Wheels”) Wagon Wheels make interesting salads, casseroles and stir-fry dishes.

Add to soups, or simply top with sauce and enjoy. Recipes Spaghetti (“A length of cord”) America’s favorite shape, Spaghetti is the perfect choice for nearly any sauce, or it can be used to make casseroles or stir-fry dishes. Go beyond tomato sauce and see what your favorite becomes. Recipes Tagliatelle The Tagliatelle pasta is long and ribbon-like in shape, very similar to the fettuccine. It can be served with an array of sauces but a classic meat sauce tends to be the way to go. Recipes Thin Spaghetti Thin Spaghetti is very similar to Vermicelli. Each one is slightly thinner than Spaghetti. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. Recipes Tortellini Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce. Recipes Tortiglioni Tortiglioni is narrow, tubular pasta. This shape is commonly used to add decoration to salads or paired with a simple sauce. Recipes Tripolini Tripolini is a tiny bow tie-shaped pasta used in soups and salads or paired with a simple sauce.

Recipes Tubini A medium-sized, tubular pasta shape, Tubini is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Recipes Vermicelli (“Little Worms”) Slightly thinner than Spaghetti, Vermicelli is good topped with any sauce, or as a salad or stir-fry ingredient. Recipes Ziti (“Bridegrooms”) A medium-sized, tubular pasta shape, Ziti is perfect for chunky sauces and meat dishes. It also makes wonderful salads, baked dishes and stir-fry meals. Pasta & Dry Goods - Pasta - Capellini - Supermarket Italy Pasta & Dry Goods $52.00 - $63.00 Store Credit You have of store credit. To use it, simply place your order and you will be able to choose store credit as the payment method when it comes time to pay for your order. Capellini Capellini with its diameter between 0.85 mm and 0.92 mm is a very thin variety of Italian pasta. Like spaghetti, it is rod-shaped, in the form of long strands.

Sort by: Sign up for our newsletter Name Ditalini Pictures Ditalini Pictures pagina iniziale antipasti primi secondi contorni dolci piatti unici piatti veloci ... Ditalini Bonnie Jo Mount,Washington Post Broccoli and Corn Macaroni Salad with Chives pagina iniziale antipasti primi secondi contorni dolci piatti unici piatti veloci ... Add to my picking list Tell a friend Picture no. 4349659 from CucinaDeLight Model Release Agreement... RATE IT read reviews [ 3 ] Serves eight to ten as a side dish. To learn more, read: Tiny Pastas, Big... Pasta with Tuna, Tomato & Green Olives Penne with Artichokes & Feta Penne with Tomato Vodka Cream... Zur Merkliste hinzufügen Weitersagen Bild-Nr 4349658 von CucinaDeLight Model-Release Vertrag nicht... Minestra di Pasta e Fagioli Cookbooks, DVDs & More Check out all cooking Books & DVDs SPONSORED...

Ditalini's Tortellini & Spinach Soup Originally a Food Channel recipe, modified by Ditalini. Some... Olio vino e prodotti tipici pugliesi - ANTICA MASSERIA CAROLI But the reason behind this soup's cult following is of course the pesto . When you mix the pesto... Ditalini with friends (Darrell, Lorri, Mary Anne) © 2009, Crouton deMenthe . All rights reserved. Kamut® Ditalini and Bean Salad Serves : 6 | Prep Time: 0:15 | Total Time: 0:30 INGREDIENTS 1 package... Lasagne rolls, ready to serve © 2009, Crouton deMenthe . All rights reserved. Lasange rolls arranged in baking dish, meat sauce on top Spreading ricotta/spinach mixture on noodles (bechamel sauce in foreground) Spread ricotta/spinach... Prime rib, salad, Brussels sprouts, blackberries & strawberries, baked potatoes, rolls The ingredients Directions Sauté onion & garlic in olive oil in a 3-quart pot. Add broth and...

Ready to serve Notes This soup takes just 20 minutes to prepare, and the recipe serves four; double... Entree II: Ditalini con Piselli – Small cut pasta with Creamy White Butter Sauce, Fresh Green Onions... Everything was from traditional recipes, so I won’t go into details here, but I did want to say a... Truffle, Pesce, Truffle's mom, Ditalini, Baguette, Remoulade, Crouton (photo by Biscotto) © 2009,... I almost couldn’t handle the preciousness of this bowl of soup. I mean, mini meatballs floating... Pour 6 personnes Ingrédients : 200 g de haricots coco à faire tremper, ail, 1 oignon, du thym frais,... 300 gr. di Ditalini lisci, 400 gr. fagioli borlotti in scatola, una costa di sedano, una carota,... Gauzetto with Manila Clams housemade chroizo and Ditalini Herbed Summer Squash and Pasta Salad with Crispy Chicken Thighs. Photograph © 2011 by Stewart Waller...

Cannarruozzi incipuddrati ( Ditalini con salsa di cipolle) • gr. 500 di cipolle dolci di Tropea • gr... This meal-in-one is packed with vitamins C and D, plus calcium and iron. Although we suggest... Seared Tuna with oro blanco, grapefruit and cress Pairing Pasta with Sauce : Food Network Pairing Pasta with Sauce Pairing Pasta with Sauce Pasta shapes tend to fall into a few basic camps. Learn their differences with Food Network to understand how best to pair pasta with sauce — upon closer inspection, the shape of things tells you all you need to know. Categories: Thin Long Noodles Like Spaghetti, Angel Hair, Capellini and Spaghettini These delicate strands are best paired with light sauces, like tomato or garlic and olive oil, that will coat the strands evenly and won't get weighed down when wound up with a fork. Small, light additions like chopped fresh herbs, diced tomatoes or crumbled crisp pancetta add layers to a dish without overwhelming the simple pairing.

Flat Long Noodles Like Fettuccine, Linguine, Tagliatelle and Pappardelle Flat ribbon-like pasta is best paired with rich or creamy sauces, as the surface area of the pasta's flat shape enables it to stand up against the heft of a rich sauce. As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like Alfredo or delicate proteins like seafood. Long Tube Noodles Like Perciatelli and Bucatini These long tubes of pasta resemble spaghetti, but with a tube running down the center. They have an extra heft to their bite, making them ideal for louder, brighter flavors like crushed red pepper flakes or tangy pancetta. The thin tube shape lends itself toward more fluid, loose sauces, so that the sauce can run down the center for more flavor in each bite.

Short Tube Pasta Like Penne, Rigatoni, Ziti, Cavatappi and Campanelle Versatility belongs to the short tube pasta, which works in soups, salads, casseroles and pasta dishes with sauces ranging from creamy to hearty. The larger the tube, the more potential for catching creamy sauces studded with bits of meats or vegetables. If the pasta name includes the word "rigate," the pasta shape will include ridges, which make it easier for sauces like pesto to cling to the pasta. Small Tube Pasta Like Macaroni and Ditalini The narrow tubes found in this pasta make it ideal for baked pasta dishes where they are flooded with creamy cheese sauces. The slight bite behind these thin, small tube pastas also makes them ideal in soups and pasta salads, though their small stature makes them less compatible with hearty, meaty sauces.

Short Shaped Pasta Like Farfalle/Bow Tie, Conchiglie, Fusilli, Gemelli, Orecchiette, Rotelle/Wagon Wheels, Rotini, Cavatelli and Campanelle The structural shape of these pasta varieties  including ruffles, ridges, curls and cones  gives them a sturdier bite or mouthfeel, making them ideal for catching or holding rich, heartier sauces with textures brought in from different proteins and vegetables. Coming up Banish the Stinkiest Fridge Smells The next time you're greeted by a pungent whiff when you open the door, deploy our easy odor-stopping tactics. Capellini / Capelli d'angelo | Pasta - pasta recipes, pasta dishes Capellini / Capelli d'angelo Capellini / Capelli d'angelo Cappelli d’angelo (angel’s hair) is a type of oval, thin pasta, equal in length to spaghetti. Commonly used in soups and children dishes. It can be made from wheat, but buckwheat as well, because it is thin it cooks very rapidly and therefore is suitable for people who do not have much time to prepare food.

When cooking you need to follow the instructions on the package, because cooking time may very according to manufacturer ( usually from 2 to 3 minutes). Once overcooked, pasta is all sticked together and does not look appetizing. To prevent pasta from sticking together add a little bit of olive oil to the boiling water. If you are adding capellini to soups you may skip this step because soups have their own “fats” that will keep pasta “away from each other” Capellini can be found in stores in various variants (for example in form similar to bird’s nests). If the pasta is rolled it allows to keep its original length. Capellini may also be sold as spaghetti - in long individual boxes or bags. When it comes to sauces - the “heavy” ones do not work because they could overwhelm the delicacy of the pasta. Many recipes which use capellini pasta as the base suggest to serve i with olive oil, Parmesan cheese, chopped basil and pine nuts. In addition the “angel’s hair” go very well with meat dishes.

Question: Capellini, Tagliatelle and Ditalini are types of what?
Answer: Pasta