A lot of people like pasta and eat it rather often. But you can't imagine how many various types of pasta exist. There is long pasta, short-cut pasta, ribbon-cut pasta, decorative cut pasta, minute pasta, stuffed pasta, and irregular shape pasta. If you want to diversify your meals, use any unusual pasta shapes for your dishes. Also we offer you some pasta recipes.
Long pasta
Anelloni (thick ringed ribbons);
Recipe:
Smoked Haddock with Ribbon Noodles
Barbina (thin strands);
Bigoli (thick tubes);
Bucatini (thick spaghetti-like pasta with a hole);
Recipe:
Capelli d'angelo (very thin long pasta, same as capellini);
Recipe:
Capellini (very thin long pasta, same as capelli d'angelo);
Fedelini (very thin spaghetti);
Fusilli (long, thick, corkscrew shaped pasta);
Recipe:
Pasta with tuna and butter bean sauce
Fusilli bucati (long coiled hollow tubes);
Maccheroni alla molinara (long, very thick, fresh hand-pulled pasta);
Matriciani (thick spaghetti-like pasta with a very little hole);
Perciatelli (same as bucatini);
Pici (long, very thick, hand rolled pasta);
Spaghetti (long, thin, cylindrical pasta);
Recipes:
Basil Spaghetti & Cherry Tomatoes
Spaghettini (thin spaghetti);
Spaghettoni (extra thick or extra long spaghetti);
Vermicelli (traditional pasta round, thicker than spaghetti);
Recipe:
Vermicelloni (thick vermicelli);
Ziti (long, narrow hose-like tubes);
Zitoni (wider ziti).
Short-cut extruded pasta
Calamarata (wide ring shaped pasta);
Calamaretti (wide ring shaped pasta);
Cannelloni (large stuffable tube pasta);
Recipe:
Cavatappi (corkscrew-shaped macaroni);
Recipe:
Cellentani (corkscrew-shaped macaroni);
Chifferi (short and wide macaroni);
Recipe:
Ditalini (short tubes);
Recipe:
Elicoidali (slightly ribbed tube pasta);
Fagioloni (short narrow tube);
Fideuà (short and thin tubes);
Garganelli (egg pasta in a square shape rolled into a tube);
Gemelli (single S-shaped strand of pasta twisted in a loose spiral);
Macaroni (bent or straight tubes);
Recipe:
Maccheroncelli (hollow tube-shaped pasta, slightly smaller than a pencil in thickness);
Maltagliati (short and wide egg pasta with irregular or diagonally cut ends);
Manicotti (large stuffable ridged tubes);
Marziani (short spirals);
Recipe:
Mezzani pasta (short curved tube);
Mezze penne (short version of penne);
Mezzi bombardoni (wide short tubes);
Mostaccioli (similar to penne but without ridges);
Paccheri (large tube pasta);
Pasta al ceppo (sheet pasta that is similar in shape to a cinnamon stick);
Penne (medium length tubes with ridges, cut diagonally at both ends);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Penne rigate (penne with ridged sides);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Penne lisce (penne with smooth sides);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Penne zita (wider version of penne);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Pennette (short thin version of penne);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Pennoni (wider and thicker version of penne);
Recipe:
Penne with chicken in a creamy mushroom and cheese sauce
Rigatoncini (smaller version of rigatoni);
Rigatoni (medium-large tube with square-cut ends, sometimes slightly curved);
Recipe:
Rotini (similar to fusilli, but with tighter helix);
Sagne 'ncannulate (long tube formed of twisted ribbon);
Spirali (tube which spirals round);
Recipe:
Spiralini (more tightly-coiled fusilli);
Trenne (penne shaped as a triangle);
Trennette (smaller version of trenne);
Tortiglioni (narrower rigatoni);
Tuffoli (ridged rigatoni).
Ribbon-cut pasta
Bavette (narrower version of tagliatelle);
Recipe:
Bavettine (narrower version of bavette);
Ciriole (thicker version of chitarra);
Fettuce (wider version of fettuccine);
Recipe:
Smoked Haddock with Ribbon Noodles
Fettuccine (ribbon of pasta approximately 6.5 millimeters wide);
Recipe:
Smoked Haddock with Ribbon Noodles
Fettucelle (narrower version of fettuccine);
Lagane (wide pasta);
Lasagna (very wide pasta);
Recipes:
Lasagnette (narrower version of lasagne);
Recipe:
Lasagnotte (longer version of lasagne);
Recipe:
Linguettine (narrower version of linguine);
Linguine (flattened spaghetti);
Recipe:
Mafalde (short rectangular ribbons);
Mafaldine (long ribbons with ruffled sides);
Pappardelle (thick flat ribbon);
Pillus (very thin ribbons);
Pizzoccheri (flat ribbon pasta, a type of short tagliatelle);
Sagnarelli (rectangular ribbons with fluted edges);
Scialatelli or scilatielli (homemade long spaghetti with a twisted long spiral);
Spaghetti alla chitarra (similar to spaghetti, but square rather than round);
Stringozzi (similar to shoelaces);
Tagliatelle (ribbon, narrower than fettuccine);
Recipes:
Lentil Mince with Pasta and Parmesan
Taglierini (thinner version of tagliatelle);
Recipe:
Trenette (thin ribbon ridged on one side);
Tripoline (thick ribbon ridged on one side).
Decorative cuts
Biciclette (bicycle-shaped pasta);
Campanelle (flattened bell-shaped pasta with a frilly edge on one end);
Capunti (short convex ovals resembling an open empty pea pod);
Casarecce (short lengths rolled into a S shape);
Cavatelli (short, solid lengths);
Cencioni (petal shaped, slightly curved with rough convex side);
Conchiglie (seashell shaped);
Recipe:
Pasta shells with salmon and caviare
Conchiglioni (large, stuffable seashell shaped);
Recipe:
Corzetti (flat figure-eight stamped);
Creste di galli (short, curved and ruffled);
Croxetti (flat coin-shaped discs stamped with coats of arms);
Farfalle (bow tie or butterfly shaped);
Recipe:
Bow-tie pasta with salmon and tomatoes
Farfalloni (larger bow ties);
Recipe:
Bow-tie pasta with salmon and tomatoes
Fiorentine (grooved cut tubes);
Fiori (shaped like a flower);
Foglie d'ulivo (shaped like an olive leaf);
Gigli (cone or flower shaped);
Gramigna (short curled lengths of pasta);
Lanterne (curved ridges);
Lumache (snailshell-shaped pieces);
Recipe:
Lumaconi (large snailshell-shaped pieces);
Recipe:
Maltagliati (flat roughly cut triangles);
Mandala (pasta of a very complicated shape with several holes of different sizes);
Marille (same as mandala);
Orecchiette (bowl- or ear-shaped pasta);
Pipe (very similar to lumaconi but has lines running the length of it);
Quadrefiore (square with rippled edges);
Radiatori (shaped like radiators pasta);
Ricciolini (short wide pasta with a 90-degree twist);
Ricciutelle (short spiralled pasta);
Rotelle (wagon wheel-shaped pasta);
Recipe:
Rotini (2-edged spiral, tightly wound);
Recipe:
Sorprese (bell shaped pasta with a crease on one side and has a ruffled edge);
Sorprese lisce (bell shaped pasta with a crease on one side and has a ruffled edge);
Strozzapreti (rolled across their width);
Torchio (torch shaped);
Recipe:
Trofie (thin twisted pasta).
Minute pasta
Acini di pepe (bead-like pasta);
Alfabeto (pasta shaped as letters of the alphabet);
Anelli (small rings of pasta);
Anellini (smaller version of anelli);
Conchigliette (small shell-shaped pasta);
Coralline (small short tubes of pasta);
Ditali (small short tubes);
Ditalini (smaller versions of ditali);
Egg barley (egg-based pasta grain);
Farfalline (small bow tie-shaped pasta);
Recipe:
Bow-tie pasta with salmon and tomatoes
Fideos (pasta prepared with eggs, flour and water);
Filini (smaller version of fideos);
Fregula (bead-like pasta from Sardinia);
Funghini (small mushroom-shaped pasta);
Grattini (small granular, irregular shaped past);
Grattoni (large granular, irregular shaped pasta);
Midolline (flat teardrop shaped pasta);
Occhi di pernice (very small rings of pasta);
Orzo (rice shaped pasta);
Recipe:
Tender chicken with fresh peach and pasta
Orzo with creamy mushroom and cheese sauce
Tiny pasta with Gruyere, spinach and sweetcorn
Pastina (small spheres about the same size or smaller than acini di pepe);
Recipe:
Pearl pasta (spheres slightly larger than acini di pepe);
Puntine (smaller version of Risi);
Quadrettini (small flat squares of pasta);
Risi (smaller version of orzo);
Recipe:
Tender chicken with fresh peach and pasta
Orzo with creamy mushroom and cheese sauce
Tiny pasta with Gruyere, spinach and sweetcorn
Seme di melone (small seed-shaped pasta);
Stele (small star-shaped pasta);
Recipe:
Cheesy mushroom and tomato sauce with pasta stars
Stelline (smaller version of stelle);
Recipe:
Cheesy mushroom and tomato sauce with pasta stars
Stortini (smaller version of elbow macaroni);
Recipe:
Tripolini (small bow tie-shaped pasta with rounded edges).
Stuffed pasta
Agnolotti (semicircular pockets);
Cannelloni (rolls of pasta with various fillings);
Recipe:
Cannelloni Pasta with Bechamel Sauce
Spinach and ricotta cannelloni
Cappelletti (square of dough, filled and closed to form a triangle);
Casoncelli or casonsèi (stuffed pasta typical of Lombardy);
Casunziei (stuffed pasta typical of the Veneto area);
Fagottini ('purse' or bundle of pasta, made from a round of dough gathered into a ball-shaped bundle);
Maultasche (pasta stuffed with meat and spinach common in southern Germany);
Mezzelune (semicircular pockets of about 2.5 inches diameter);
Occhi di lupo (large, penne-shaped pasta that is stuffed);
Pelmeni (Russian dumplings);
Pierogi (Slavic dumplings of unleavened dough stuffed with varying ingredients);
Ravioli (squares of about 3x3 cm, stuffed with different stuffing);
Recipe:
Sacchettini (round, similar to fagottini);
Sacchettoni (similar to Sacchetini, but larger);
Tortellini (ring-shaped pasta, stuffed with a mixture of meat and cheese);
Tortelloni (round or rectangular, similar to ravioli, stuffed with a mixture of cheese and vegetables).
Irregular shapes
Gnocchi (thick, soft dumplings);
Maltagliati (irregular shapes of flat pasta formed from scraps of pasta production);
Passatelli (formed of bread crumbs, eggs, grated Parmesan cheese, lemon, and nutmeg, and cooked in chicken broth);
Spätzle (German egg pasta that is either round in shape, or completely irregular).