In some cases, the flat noodles can be as wide as three centimeters and may have fluted edges. What it looks like: very wide fettuccine. The name literally translates to "tiny ear". What it looks like: a tiny, curved disc with a hollow in the center. The tiny mounds of dough are thick and usually about the size of a cork. What it looks like: a small, soft dumpling made from potato, semolina, or ricotta. The term fusilli is generally used to describe a screw-shaped pasta made from a flat noodle, whereas hollow, tubular screw-shaped pastas go by other names such as cavatappi or fusilli bucati. What it looks like: a tiny bow tie with scalloped edges! However, the word "farfalle" actually means "butterflies", so it turns out we've all been misinterpreting this pasta's shape for years! In Italy, it is commonly used in soups, while in America, you might find it used to make macaroni salad (go figure). ![]() Translated into English, "ditalini" means "small thimbles", but the pasta more accurately resembles a tiny, hollow peg. What it looks like: a very tiny short tube. What it looks like: like a conch shell, of course. In certain regions of Italy, cavatelli may be very long and thin, but still feature the characteristic hollow down the center. What it looks like: a scalloped body with a slice down the middle. Cavatappi, on the other hand, is a hollow, spiral-shaped tube. The word "cavatappi" means "corkscrew" in Italian however when most people talk about corkscrew shaped pasta, they're usually talking about fusilli, which is a flat, twisted noodle. What it looks like: like macaroni, only spiral shaped. Other names: cellentani, serpentini, trivelle, stortelli, spirali, double elbows, amori What it looks like: like spaghetti, only thicker and with a hollow center ("buco" means "hole" in Italian). The terms agnolotti and ravioli are often used interchangably since their shape is very similar however, the difference between the two is that agnolotti almost never features a cheese in its filling. What it looks like: a square shaped noodle with a pocket that's stuffed with meat. ![]() Other names: piat d'angelot, angelotti, agnelotti, agnulot, langaroli, langheroli Study up, then task yourself with trying them all (you know, for research). We'd never ask you to memorize 900+ pasta shapes and names, but we figured everyone could use a quick crash course covering the types of pasta you're most likely to spot on the menu in your favorite Italian restaurant. The more delicate noodles pair well with simple sauces, such as a basic tomato sauce or raw tomato sauce (marinate tomatoes and garlic in oil for a few minutes, and then toss with cooked pasta and torn basil).How many pasta shapes do you know by name? Sure, you're probably familiar with the common types like spaghetti, penne, and linguini, but what if I told you that there are more than 350 different types of pasta and that many of them go by several different names? Recipe: Angel hair pasta with spicy vodka sauce Try these in minestrone or pasta e fagioli or as a substitute for the rice in this chicken soup: Recipe: Easy chicken noodle soup from a leftover roasted chickenīrothy soups are even better with a handful of pasta thrown in. Try them with this San Marzano red clam sauce or clams and chorizo: These shapes are ideal for scooping up pieces of seafood. ![]() Recipe: Shrimp, lemon, and herb kamut spaghetti Try these shapes in anything from a watercress-walnut dip or arugula pesto, sun-dried tomatoes, and pine nuts to parsley, walnut, and black olive pesto: The larger pastas will hold up well in other pasta salad recipes that call for coarsely chopped ingredients: ![]() Match the smaller pastas on this list with recipes that use finely chopped ingredients, such as this couscous salad with zucchini and pine nuts, in which you can substitute pasta such as acini di pepe or fregula for the couscous. Pair these pastas with chunky meat sauces such as wild boar ragu or ragu alla Bolognese: Recipe: Pasta with roasted chicken, raisins, pine nuts, and parsley Use more delicate sauces, such as cacio e pepe or green garlic cream sauce, with the thinner noodles on this list, and a robust sauce, such as one made with Robiola Bosina cheese, for the more substantial noodles: These pastas are best with delicate butter- and oil-based sauces, such as sage browned butter or aglio e olio: These shapes work best in baked casseroles such as winter greens lasagna or baked radicchio and mozzarella pasta: Different types of pasta: By sauce Baked pasta
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