Italian cuisine is rich and diverse, but its most popular creations always come down to pizza and pasta. Browse any Roman supermarket or Milanese menu, and you’ll discover there are hundreds of types of pasta in Italy in a wide array of shapes and textures.
The simplicity and versatility of pasta let you explore and experiment, and while it can be easy enough for kids to make, so too can it be challenging for even the most accomplished chefs.
When you visit Italy, make sure to try these popular types of pasta:
Long Pasta
Long pasta refers to the slender, ribbon-like, or strand-shaped pasta varieties. These types of pasta are ideally paired with creamy sauces that contain minimal chunky ingredients if any at all. The smooth texture of the creamy sauce complements the delicate nature of the long pasta, creating a harmonious and satisfying combination.
Spaghetti
Who can resist the allure of spaghetti? This timeless and widely popular pasta is a staple in Italian cuisine, celebrated for its versatility and ability to pair with an array of sauces. Resembling angel hair and bucatini in its cylindrical shape, spaghetti strikes the perfect balance between delicate and substantial. It forms the foundation for classic combinations like meatballs, a timeless favourite that satisfies the taste buds.
For those yearning to explore new culinary horizons, a delightful twist on spaghetti can be found in the form of pesto shrimp spaghetti, adding a touch of innovative flair to this cherished dish.
Moreover, Italy’s gastronomic journey doesn’t stop with spaghetti. Ragu, another iconic Italian creation, holds a special place in the hearts of locals and visitors alike. This rich and savoury meat-based sauce, simmered to perfection, pairs impeccably with various types of pasta in Italy, adding depth and flavour to each bite.
And let’s not forget about Carbonara, a delectable pasta dish steeped in history. The creamy sauce, crafted from eggs, cheese, guanciale, and pepper, coats the pasta with luxurious indulgence. This classic Roman creation tantalizes the taste buds with its simplicity and bold flavours, making it a beloved choice among pasta enthusiasts worldwide.
Fettuccine
Imagine a flat and wider version of spaghetti, and you have fettuccine. This type of pasta is thicker and denser, making it an excellent choice for hearty, chunky meat sauces, unlike other long pasta types.
One iconic pairing with fettuccine is the creamy Alfredo sauce, creating a dynamic and indulgent duo that satisfies the taste buds. But you’ll be hard-pushed to find fettuccine alfredo in Italy.
Instead, Italians usually pair fettuccine with thick, meaty sauces like carbonara or ragu alla bolognese, or vegetarian sauces like porcini mushroom or artichoke cream.
Linguine
Linguine bears a resemblance to fettuccine but is slightly narrower.
It is a popular choice for seafood dishes, often combined with white wine sauces, clams, and mussels. The smooth texture of linguine perfectly complements cream-based or white wine sauces, creating a delectable and satisfying combination.
Pappardelle
For those who believe long pasta can’t get any wider than fettuccine, think about the pappardelle pasta noodles.
Originating from Florence, Tuscany, pappardelle is a flat pasta that is perfect for accommodating for rich, meat-based sauces.
While commonly used in ragu or bolognese dishes, they also shine in seafood pasta creations. With their substantial and robust nature, pappardelle can handle any hearty sauce you throw its way with confidence.
Short Pasta
Short pasta encompasses a diverse range of shapes, each with the ability to capture and hold sauces in distinct ways. These types of pasta are particularly well-suited for thicker, chunkier sauces that feature meat and vegetables.
Due to their unique shapes, most short pasta varieties are manufactured using an extruder machine that cuts the pasta into specific moulds, creating their forms. The variety and versatility of short pasta make it an excellent choice for a wide array of delightful and satisfying dishes.
Elbows
Elbow macaroni noodles may have been a childhood craft staple, but as you grew older, you likely came to appreciate them smothered in cheese, both as an adolescent and an adult. This small, half-circle-shaped pasta, known as elbows, is not only used in classic macaroni and cheese dishes but also proves to be an excellent choice for various pasta casseroles.
Rotini
Rotini, with its distinctive corkscrew shape, is a well-known pasta variety.
Its tighter spiral, compared to fusilli, allows it to capture and hold all kinds of sauces effectively. Whether it’s thick and meaty, oil-based, or creamy, rotini handles them all with ease. One delicious use for this pasta is in a delightful one-pot chicken cacciatore recipe.
Farfalle
Don’t let the exotic name fool you; farfalle is simply bow-tie pasta. This versatile pasta type finds its way into various creamy pasta dishes and pasta salads. You might even recognize it from your kids’ art projects alongside elbow macaroni. The possibilities with farfalle are vast, making it a delightful addition to your culinary repertoire.
Penne
Penne, a hollow cylinder-shaped noodle with slanted edges, is likely already a well-loved pasta in your kitchen.
Its ridged texture makes it an ideal sauce catcher and one of the more versatile types of pasta in Italy that go well with any sauce.
Sometimes referred to as mostaccioli, penne is a common choice in various pasta recipes and finds its place in flavorful casseroles. One delightful example is the chicken piccata pasta dish, where penne is mixed with chicken and zucchini to create a delicious meal.
Ziti
Ziti bears a striking resemblance to penne, as it is also narrow and hollow. However, it differentiates itself with straight edges and a smooth texture, lacking the ridges found in penne. This pasta variety is commonly used in baked ziti dishes, making it casserole-friendly. Many enjoy it tossed simply with olive oil or tomato sauce for a quick and easy weeknight pasta meal.
Orzo
Though often mistaken for a grain, orzo is indeed a type of pasta and possibly one of the smallest pasta shapes available. It closely resembles rice and is frequently used in orzo pasta salads, offering a unique texture. Moreover, it can add a delightful texture to soups, making it a versatile and tasty option.
Sheet Pasta
As the name suggests, sheet pasta noodles are thin and flat, resembling sheets of paper but with smaller dimensions, of course.
Easily the most recognizable type of sheet pasta, lasagne is characterized by its ruffled, decorative edges. It is famously used to create the classic dish lasagne (one of the most famous Italian foods you should try), featuring layers of noodles, ricotta cheese, and meat sauce in a traditional recipe.
Nowadays, vegan versions of lasagne are also becoming popular, broadening the options for this beloved dish. No-boil lasagne noodles are available, which are precooked and dehydrated, allowing the moisture from the cheese and sauce to rehydrate the noodles during baking, eliminating the need for separate cooking.
Filled Pasta
All the noodles in this category have one enticing feature in common: they can be filled with delicious and diverse ingredients, such as cheese, vegetables, or proteins. This versatility opens up countless possibilities for infusing flavours into pasta dishes.
Tortellini
Tortellini can be likened to small air tubes floating down a river or little doghnuts.
This filled pasta comes stuffed with options like cheese and meat. It pairs wonderfully with various sauces or can be served in a broth — a popular choice in Bologna and the region of Emilia-Romagna.
Additionally, tossing tortellini with a bit of oil and Parmesan cheese is a delightful option, as the fillings already provide ample flavours.
Ravioli
Square and stuffed with an assortment of fillings, ravioli is a popular filled pasta variety.
While store-bought ravioli is often on the smaller side, it is not uncommon to find larger ravioli served at certain Italian restaurants. The edges of ravioli are pinched close and have a distinctive ruffled texture. The fillings for ravioli are vast, ranging from cheese and vegetables to meat, providing a broad array of delicious choices.
Dumpling Pasta
Gnocchi
The standout pasta type in this category is undoubtedly gnocchi.
Unlike hand-rolled or extruded pasta, gnocchi’s base ingredient is potato, mixed with flour and egg, resulting in small and dense dumpling shapes. Home cooks and chefs alike love getting creative with gnocchi, experimenting with creamy sauces, using alternative ingredients like butternut squash instead of traditional potato, or creating festive combinations like pumpkin sage sauce.
Where to Try these Types of Pasta in Italy, Rome?
When in Rome, you’ll plenty of fantastic places to savour authentic Italian pasta. From charming trattorias tucked away in narrow cobblestone streets to bustling osterias and upscale ristorantes, Rome offers an array of options for pasta lovers.
We rate Trastevere as the best foodie neighbourhood in Rome. (That’s why we operate our Rome Food Tour there!) But wherever you choose to dine, Rome’s pasta scene promises an unforgettable culinary experience that will leave you craving for more.
Master the Art of Making Pasta with Rome with Chef
Rome With Chef’s Traveller’s Choice Award-winning pasta & tiramisù class is the most immersive way to make homemade pasta in Rome.
Under the guidance of skilled and passionate Italian chefs, you’ll discover the secrets behind creating mouthwatering pasta dishes. From mastering the delicate art of hand-rolling fresh fettuccine and linguine to expertly shaping traditional ravioli and tortellini, you’ll be immersed in the rich culinary heritage of Rome.
At Rome With Chef, not only will you acquire invaluable skills, but you’ll also savour the authentic tastes of Italy. As you relish your handmade creations, you’ll feel a profound connection to the rich culinary heritage of Rome, making your visit an unforgettable experience that celebrates both food and culture.
Join Rome With Chef and learn recipes you’ll love to recreate at home!
