User Review( votes)
The shape of each kind of pasta complements the overall impression that a recipe tries to create.
Holes, stripes, various lengths and even simulations of natural objects form a vast number of different Pasta types, that are said to be more than 300 worldwide (or more than 600 counting the variations).
lazypasta.com presents them alphabetically, as used in our easy pasta recipes.
Cannelloni • Casarecce • Conchiglie / Conhiglioni • Couscous • Ditalini / Ditaloni • Elbow Macaroni • Farfalle (Bow Ties) • Fusilli • Gnocchi • Lasagna • Linguine • Lumaconi • Macaroni / Maccheroncini • Mafaldine or Reginette • Noodles • Orzo • Pappardelle • Penne / Mezze penne (- Rigate) • Ravioli • Rigatoni • Spaghetti • Tagliatelle • Tortellini / Tortelloni
Literal meaning (Italian): large tubes
Literal meaning (Italian): homemade
Conchiglie / Conhiglioni
Literal meaning (Italian): shells / big shells
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.
Literal meaning: from the Arabic word Kaskasa, meaning “to pound small” or the Berber Seksu, meaning “well rolled“, “well formed“, or “rounded“
Couscous is a traditional Maghrebian dish of semolina (granules of durum wheat) which is cooked by steaming. It is traditionally served with a meat or vegetable stew spooned over it. Couscous is a staple food throughout the North African cuisines of Morocco, Algeria, Tunisia, Mauritania, Libya and the Western Sahara.
Ditalini / Ditaloni
Literal meaning (Italian): Little Thimbles
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.
Farfalle (Bow Ties)
Literal meaning (Italian): 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
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.
Literal meaning (Italian): little spindles
Literal meaning: from the Italian word nocchio, meaning “a knot in wood“, or from nocca, meaning “knuckle“
Gnocchi are normally made of potatoes, but their pasta version looks a lot like Conchiglie (Shells).
Literal meaning: from lasanum, Latin for pot, probably something like “chamber pot”
Literal meaning (Italian): little tongues
Literal meaning (Italian): big snails
Macaroni / Maccheroncini
Literal meaning (Italian): dumpling
Mafaldine or Reginette
Literal meaning (Italian): honest or little queens, respectively
Literal meaning (Italian): barley
Literal meaning (Italian): the ones to gulp, from the verb “pappare”, to gobble up.
Penne / Mezze penne (- Rigate)
Literal meaning (Italian): 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.
Literal meaning: unknown, probably associated with the Italian regional rava (a variant of rapa) meaning turnip
Ravioli are square round pillows of pasta that have a filling consisting of ingredients such as cheese, meats, vegetables and seasonings. Ravioli can be served with a red sauce or it can be served with butter, oil or cream.
Literal meaning: large grooved
Literal meaning (Italian): lengths/pieces of cord
Literal meaning (Italian): cut-ups, from tagliare, meaning to cut
Tagliatelle and tagliolini is a traditional type of pasta from Emilia-Romagna and Marche, regions of Italy. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are typically about 6.5 mm to 10 mm (0.25 to 0.375 inch) wide. Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliolini is another variety of tagliatelle that is long and cylindrical in shape, not long and flat.
Tortellini / Tortelloni
Literal meaning (Italian): diminutive of tortello, meaning cake, fritter
Tortellini is a ring-shaped pasta typically stuffed with meat, cheese or vegetables. Tortellini is commonly served in a broth or cream sauce.