
Italian pastas comes in so many shapes, it's hard to fathom why so many are necessary. But each has a function over and above visual appeal. How the shape interacts with the food or sauce it's paired with is paramount, whether it's how the shape is coated by the sauce or how ingredients nestle into voids or crannies.
Most shape names are derived from the real-world things of which they are reminiscent: string, worms, tongues, ears, etc.
Here’s a list of a wide variety of Italian pasta shapes, their meanings, and the best sauces or dishes they pair with:
Long Pasta (Pasta Lunga)
- Spaghetti – "Little strings"
- Best with: Tomato-based sauces, oil-based sauces, carbonara, marinara.
- Linguine – "Little tongues"
- Best with: Pesto, seafood sauces, white wine sauces.
- Fettuccine – "Little ribbons"
- Best with: Cream-based sauces (alfredo), ragu.
- Tagliatelle – "To cut" (from tagliare)
- Best with: Meat sauces (bolognese), mushroom sauces.
- Pappardelle – "To gobble up"
- Best with: Hearty meat ragus, game meats.
- Capellini (Angel Hair) – "Little hairs"
- Best with: Light tomato sauces, olive oil, garlic-based sauces.
- Bucatini – "Little holes" (hollow spaghetti)
- Best with: Amatriciana sauce, thick meat sauces.
- Vermicelli – "Little worms"
- Best with: Light vegetable-based sauces, seafood sauces.
- Lasagna – Possibly from laganum (Greek for "flat dough")
- Best with: Layered baked dishes, béchamel, bolognese.
Short Pasta (Pasta Corta)
- Penne – "Quills" or "Pens"
- Best with: Cream-based sauces, arrabbiata, vodka sauce.
- Rigatoni – "Ridged" (from rigato)
- Best with: Heavy meat sauces, baked pasta dishes.
- Ziti – "Bridegrooms" (traditionally served at weddings)
- Best with: Baked ziti, tomato-based sauces, cheese-heavy dishes.
- Fusilli – "Little spindles" or "Twisted"
- Best with: Chunky vegetable sauces, pesto, thick sauces.
- Rotini – "Little spirals"
- Best with: Thick sauces that cling to grooves, pasta salads.
- Orecchiette – "Little ears"
- Best with: Broccoli rabe and sausage, thick vegetable sauces.
- Cavatappi – "Corkscrews"
- Best with: Cheese-based sauces, baked dishes.
- Farfalle – "Butterflies" (or "bow ties")
- Best with: Creamy sauces, light tomato sauces, pasta salads.
- Conchiglie – "Shells"
- Best with: Chunky meat sauces, stuffed with ricotta.
- Trofie – Derived from strufuggià (to rub)
- Best with: Pesto Genovese.
- Casarecce – "Homemade"
- Best with: Sicilian-style sauces, eggplant, ricotta.
- Radiatore – "Radiators"
- Best with: Thick, chunky sauces that fill the ridges.
Tube Pasta (Pasta a Tubo)
- Manicotti – "Little sleeves"
- Best with: Stuffed with ricotta and spinach, baked with marinara.
- Cannelloni – "Large reeds"
- Best with: Stuffed with meat or cheese, covered in tomato or béchamel sauce.
- Paccheri – "Slaps" (due to their size when dropped in a pot)
- Best with: Rich, meaty ragus, seafood sauces.
- Garganelli – "Rolled tubes"
- Best with: Creamy or meat-based sauces.
Stuffed Pasta (Pasta Ripiena)
- Ravioli – "Little turnips" (possibly from rapa)
- Best with: Butter and sage, tomato sauce, broth.
- Tortellini – "Little cakes"
- Best with: Broth (tortellini in brodo), creamy sauces.
- Agnolotti – "Little lambs" (possibly from agnello)
- Best with: Butter and sage, meat sauces.
- Cappelletti – "Little hats"
- Best with: Broth-based dishes.
- Mezzelune – "Half-moons"
- Best with: Cream sauces, butter-based sauces.
Tiny Pasta (Pastina)
- Orzo – "Barley"
- Best with: Soups, broths, salads.
- Ditalini – "Little thimbles"
- Best with: Minestrone, thick soups.
- Acini di Pepe – "Peppercorns"
- Best with: Soups, broths, salads.
- Stelline – "Little stars"
- Best with: Broths, soups.
- Fregola – "Crumbs"
- Best with: Seafood broths, tomato-based sauces.