Try fettuccine, cavatappi, rigatoni, and more!
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With more than 600 different pasta shapes, it's no wonder Ree Drummond makes pasta one of her go-to easy dinners during the week! "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says. Whether it's classic pasta shapes or fun new variations with twists and ruffles, there are so many different options to choose from in the world of pasta. But depending on your pasta recipe, the size, shape, and texture of the pasta all play a role in which type you should use.
Consider the final dish before you pick out which pasta to make. For instance, the thin strands of capellini are perfect for serving with a light and creamy shrimp pasta recipe and the tiny grain-like shape of orzo pasta is great for making pasta salads. When shopping for your Italian dinner menu, you can choose from flat pastas, tube pastas, tiny pastas, and even stuffed pastas. You can also decide between dry pasta (which has a distinct chewy texture) and fresh pasta (which is often softer and quicker to cook). Dried pasta can stand up to baked pasta recipes and thicker sauces, like Ree's meaty spaghetti sauce, while fresh pastas are perfect for a light and healthy pasta recipe. Whichever pasta you choose, just be sure to cook it until it's firm and chewy, but still tender—or, as they say in Italian, "al dente!"
1
Tortellini
This stuffed pasta is often filled with cheese or meat. It's sturdy and versatile enough to be used in multiple ways—from soups and sauces to pasta salads.
2
Ravioli
There are so many variations on ravioli—it can be square or round, and it can be stuffed with cheese, meat, or even veggies. In the fall, pumpkin ravioli is warm and cozy, while the springtime is great for pesto ravioli.
3
Fettuccine
This flat, thick pasta is probably best known as the lead player in fettuccine Alfredo, a favorite dish with a creamy sauce of butter, cream, garlic, and Parmesan cheese. Fettuccine noodles are robust and can easily stand up to other creamy, hearty sauces.
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4
Pappardelle
These soft, flat ribbons are similar to fettuccine, and even wider. They're fun to cook, because they often come packaged as nests that unfurl when they hit the boiling water. They hold up to thicker sauces like Bolognese.
5
Macaroni
You can use this elbow-shaped pasta for macaroni salad and, of course, macaroni and cheese. But it's also a fun choice for homemade versions of hamburger helper!
6
Penne
This classic pasta gets its name from the Latin word for "quill" or "pen." The tube shape and ridges make it perfect for hearty sauces or baked pasta dishes.
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7
Cavatappi
This short, spiral pasta means "corkscrew" in Italian. Its twisty shape and ridges make it ideal for a chunky meat sauce, but it’s also a fun alternative in macaroni and cheese.
8
Rigatoni
These ridged pasta cylinders are great to have on hand in your pantry: They're super versatile and should be thought of as a go-to option when you're not sure what shape to use. They're a great alternative to penne.
9
Farfalle
The Italian word farfalle means butterfly, but this pasta is more often referred to as bowtie pasta, and it's easy to see why! The size and shape holds up well when tossed with other ingredients, so it’s great for pasta salads.
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10
Cavatelli
You'll find this small, doughy pasta shell in dishes across Southern Italy. It's often made by hand and can be found anywhere you get fresh pasta.
11
Fusilli or Rotini
The short, corkscrew shape of fusilli or rotini is a popular choice for many kinds of pasta dishes. It's great for holding onto all the flavor in your favorite pesto pasta salad.
12
Orecchiette
The name means "little ears," and that's just what this pasta looks like: small, round discs with a concave indentation. (Some fans think they look like little hats too.) The shape is perfect for scooping up small bits of meat and vegetables, like ground sausage or broccoli.
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13
Radiatori
This small, squat pasta is relatively modern compared with Italy's much older, traditional shapes. It was created in the 20th century based on the shape of a radiator! Its ruffles of layers are the perfect match for a hearty marinara.
14
Campanelle
This fluted pasta, also called campanelle, is shaped like a cone or a flower and looks beautiful in a pasta salad or with a veggie primavera. Just note that you'll want to keep a close eye on the time: When these are cooked for too long, they can expand and unravel.
15
Conchiglie
This shell-shaped pasta comes in a variety of sizes. The smaller size works well in mac and cheese recipes, while the jumbo shells can be stuffed with ricotta and baked.
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16
Trofie
These short, thin twists originated in the northern region of Italy known for pesto Genovese. Try serving it with pesto and peas.
17
Ditalini
Ditalini translates to "little thimbles," and the short tubes are a fun addition to soups and stews. Or you can add a cream sauce and serve them as a side dish, like you would with orzo.
18
Orzo
This tiny pasta almost looks like a large grain of rice, and you can treat it like that: It's great in a pasta salad, or served as a side dish. Try stirring in some mascarpone and grated lemon zest as a simple side sometime.
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19
Spaghetti Alternatives: Capellini or Angel Hair Pasta
Capellini are very thin, long strands of pasta. The delicate noodles won’t hold up to chunky sauces, so try them with a light cream sauce or toss them with garlic and olive oil and serve alongside shrimp scampi.
20
Bucatini Pasta
These are thick, spaghetti-like noodles with a hollow center that allow sauce to get trapped inside (in the best way). This type of pasta is popular in many traditional Roman dishes and is most commonly paired with a classic Amatriciana sauce, a tomato sauce with guanciale (a type of cured pork).
