Pasta shapes guide: types, names and how to use them in Italian cooking

Let’s get one thing clear, not all pasta is the same. In the first instance, traditional pasta shapes are made from wheat flour and water. While the flour is usually drum wheat semolina, it can be almost any type of flour. This impacts the final flavor. Secondly, some types of pasta are made with eggs, some are not. Obviously, this also affects the flavor. 

What may surprise you is that the shape of your pasta also affects the taste , and even the texture of your meal. It’s hard to know how many pasta shapes are available. Estimates suggest between 350 and 400 different types of pasta shapes. 

However, when it comes to Italian pasta shapes, it’s common for the same variety to have different names, depending on the originating region. For example, paccheri pasta from Tuscany is known as schiaffoni in Campania.

What you may not have realized is that these shapes make a difference. The shape defines the surface area and how well it will absorb a specific sauce. That’s why, in Italian cuisine, there are strict pairings between pasta shapes and Italian sauces. 

We recommend you choose authentic Italian pasta and cook according to the instructions on the packet. It will help to ensure you really appreciate the flavor. 

Why pasta shapes matter in Italian cooking

As mentioned, the shape of each piece of pasta affects it’s surface area and texture. But, it’s more than just a shape. Each piece will have ridges and curves. It’s these that affect how much sauce sticks to an individual piece of pasta.  Italian sauces can vary dramatically in thickness and flavor. The thicker the sauce, the deeper the ridges needed on your pasta shapes. 

For example, traditional artisanal Italian linguine consists of thin, almost delicate, straight strands. These work well with thin sauces, specifically olive oil based sauces. They are also the perfect additional to soups and light broths.  Italian cuisine has a reputation for perfection. The right pasta shape gives you the perfect amount of sauce for every bite. That’s why pasta shapes are so important in Italian cooking. 

Pasta shapes and names: the main families

This is a pasta shapes guide, let’s take a look at the main shape types:

Long pasta shapes

Long pasta shapes are either thin strands such as spaghetti, or ribbons, such as Fettuccine or Tagliatelle. While long thin strands are an excellent choice for oil-based sauces, the ribbons blend well with creamy sauces, they literally envelope the sauce.

Short pasta shapes

You probably use short pasta shapes regularly. It’s ones like Penne pasta and Macaroni. These are the default option for pasta dishes made in a hurry. They can work with any chunky sauce. It’s even possible to get ridged penne tubes, increasing the amount of your chunky sauce that stick to each bite.  These pasta shapes also work well with creamy cheese sauces, there’s plenty of places for the sauce to cling to the pasta.

Tube shaped pasta

Tubes can be short or long. They also come in a wide variety of diameters. The smaller tubes, such as penne ziti work well with creamy sauces. Simply toss the pasta in the sauce to ensure an even coating.  However, larger pasta tunnels, such as cannelloni, are designed to be stuffed with your ingredients and baked in an oven, allowing the flavors to be absorbed by the pasta.

Small pasta shapes

Small pasta shapes, such as ditalini, are designed to be added to soups. For example, you’ll often find pasta e fagioli in a soup. They help to make the meal satisfying as they add taste and texture. Cooking small pasta shapes in the dish allows them to fully absorb the flavor. 

How to choose the right pasta shape

You can learn all the pasta shapes and names, and even discover the details about specific pastas, you’ll find this Gragnano pasta guide fascinating. However, the key to choosing the right pasta shape is to look at the viscosity of your sauce. 

• Oil-based Sauces

 Pesto is perhaps the most famous oil-based sauce, and a delicious option. To maximize the flavor in every bite you need to maximize the surface area of the pasta. This creates the maximum surface area for the oil to cling to, boosting the flavor of every forkful.

You should note, the pasta doesn’t need ridges. Italian oil-based sauces are best enjoyed when they lightly coat the pasta, creating a balance of flavor instead of overpowering the pasta with the sauce.

• Creamy Italian Sauces

Creamy sauces are thick, generally oozing with flavor. However, their creamy texture means they will easily slide off smooth pasta shapes. To maximize flavor and get the pairing right, you need to put creamy Italian sauces with ridged pasta shapes. Equally, hollow tubes are an excellent choice here. 

They give your sauce something to cling to. Penne pasta is perhaps the most famous of these, but there are plenty of others worth trying.

• Large or Chunky Sauces

Chunky sauces must be paired with heavier duty pasta shapes. Your smooth and delicate pasta shapes won’t support the weight of the sauce, leaving you with either a mouthful of plain pasta or a forkful of sauce. 

The best option for chunky sauces is something like the classic Farfalle bowtie, or the Conchiglie shell. You can also opt for hollow tubes, just make sure they have thick side walls. 

You should note, some pastas go well with multiple sauce types. For example, this ancient grains spaghetti is a great option for olive oil based sauces. However, it also works with tomato based sauces and even a meat ragu.

In short, use our guide to find the right pasta shapes for your sauce, but don’t be afraid to experiment. There’s a whole world of pasta and sauce possibilities out there.