There are countless shapes and colors. Pasta has different shapes to make the sauce stick better and doesn’t stick to the bottom of the plate (as sometimes with spaghetti, for example). Even more than the shape, the surface appearance of the dough plays to hang the sauce: the quality of the semolina and wheat that makes it here comes into play. The more rough the surface, recalling the semolina base, the more the dough will hang the sauce. They can be classified into the following main categories:
Long pasta (pasta lunga), as opposed to short pasta:
Spaghetti, noodles, spaghetti, linguine, bucatini (holes), long fusilli, angel hair (capellini)
Ribbons (Fettucine):
Flat noodles, tagliatelle, pappardelle, tonnarelli, fettuccine, tagliolini, straw and hay (straw and hay)
Tubes (tubes):
Corkscrew, Smooth pens, striped pens (stripes), ziti pens, pennons, garganelli.
Chifferi, gigantoni, rigatoni
Macaroni long or sometimes short
Elbow tubes (tubi):
Short macaroni, scallops, pipes (smooth, striped …)
Stuffed pasta (stuffed pasta):
agnolotti, cappelletti, cannelloni, jiaozi, pansoti, panzerotti, pierogi, pelmeni, ravioli, raviolini, ravioli, tortelloni, tortellini.
Lasagna
Fancy shapes, stuffed and scented pasta
Gnocchi, malloreddus, snails, ears, radiators, cock crests
Shells of various sizes and shapes
Wheel, propeller, strozzapreti, butterfly (bow tie)
Pasta pasta (soup per soup):
Peppercorns, alphabets, rings, butterflies, quadrucci, ramen, risoni, mia stelline, tubetti, vermicelli
Do you know the types of pasta? if you think you know know them test yourself with this quiz
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