✔ Updated · 64 pasta shapes in 6 groups, with a sauce-pairing chart
There are hundreds of pasta shapes, but most fit into six families: long, tube, twisted, soup, stuffed and sheet pasta. Here are 64 types worth knowing, with what each one is best for.
The main types of pasta are long pasta (spaghetti, linguine, fettuccine), tube pasta (penne, rigatoni, ziti), twisted and shaped pasta (fusilli, farfalle, orecchiette), soup pasta (orzo, ditalini, stelline), stuffed pasta (ravioli, tortellini) and sheet pasta and dumplings (lasagna, gnocchi). Pick thin shapes for smooth sauces and ridged or hollow shapes for chunky ones.
- Most popular in the US: spaghetti, penne, elbow macaroni, fettuccine and rotini.
- Best for chunky or meat sauces: rigatoni, pappardelle, orecchiette.
- Best for pasta salad: fusilli, rotini, farfalle, gemelli.
- Best for soup: ditalini, orzo, stelline, acini di pepe.
Long Pasta
Long strands and ribbons. Thin, round strands suit smooth oil, butter and tomato sauces, while wide, flat ribbons stand up to cream and meat ragù.
1. Spaghetti
The classic long, round strand. Best with tomato sauce, carbonara, cacio e pepe, aglio e olio and meatballs.
2. Angel Hair (Capellini)
Very thin, delicate strands that cook in 2 to 4 minutes. Pair with light olive oil, butter or fresh tomato sauces, or broth.
3. Vermicelli
In Italy, a strand slightly thicker than spaghetti; in the US, usually a thinner one. Good with seafood and simple oil sauces.
4. Bucatini
A thick spaghetti with a hole running through the middle that traps sauce. The traditional pasta for Roman bucatini all'amatriciana.
5. Linguine
Flattened, elliptical strands, a little wider than spaghetti. The classic match for clam sauce, pesto and other seafood dishes.
6. Fettuccine
Flat ribbons about 1/4 inch wide, often made with egg. Rich enough for Alfredo and other cream sauces and meat ragù.
Get the recipe →
7. Tagliatelle
Egg ribbons from Emilia-Romagna, similar to fettuccine. The traditional pasta for Bologna's ragù alla bolognese.
8. Pappardelle
Very wide, flat egg ribbons, about 3/4 to 1 inch across. Made for hearty sauces such as wild boar, beef or mushroom ragù.
9. Tagliolini
Thin egg ribbons, narrower than tagliatelle. Lovely with butter and truffle, lemon cream or delicate seafood sauces.
10. Mafaldine (Reginette)
Long, wide ribbons with ruffled edges on both sides that catch sauce. Good with creamy, cheesy and meat sauces.
11. Pici
Thick, hand-rolled Tuscan strands made with just flour and water, chewy like fat spaghetti. Classic with garlicky tomato sauce or cacio e pepe.
12. Spaghetti alla Chitarra
Square-edged egg spaghetti from Abruzzo, cut on a stringed tool called a chitarra (guitar). Great with lamb or tomato ragù.
13. Bigoli
Thick, rough Venetian strands traditionally pressed from whole-wheat flour. Served with anchovy and onion sauce or duck ragù.
14. Bavette
Slightly flattened strands, similar to linguine. A Ligurian favorite with pesto and with light seafood sauces.
15. Fusilli Lunghi
Long, spring-like spirals, sometimes hollow (fusilli col buco). The coils grab chunky tomato and vegetable sauces.
Tube Pasta
Hollow tubes, smooth or ridged (rigate), that fill with sauce. They are the go-to shapes for baked pasta and chunky sauces.
16. Penne
Short tubes cut on a diagonal, smooth or ridged. A pantry staple for arrabbiata, vodka sauce, pasta salad and baked dishes.
Get the recipe →
17. Rigatoni
Large, ridged tubes with square-cut ends. Sturdy enough for meat ragù, sausage sauces, carbonara and baking.
18. Mezze Maniche
Short, wide tubes, essentially rigatoni cut in half. Popular in Rome with carbonara, amatriciana and creamy sauces.
19. Ziti
Smooth, medium tubes with straight-cut ends. The pasta in classic American baked ziti with tomato sauce and ricotta.
Get the recipe →20. Paccheri
Very large, smooth tubes from Naples that collapse slightly when cooked. Excellent with seafood, tomato or ricotta sauces.
21. Elbow Macaroni
Small, curved tubes. The classic shape for mac and cheese, macaroni salad, goulash and minestrone.
Get the recipe →
22. Cavatappi
Ridged corkscrew tubes, also sold as cellentani. A fun swap for elbows in baked mac and cheese and creamy pasta salads.
23. Garganelli
Ridged egg pasta squares rolled into quill-like tubes, from Emilia-Romagna. Good with cream, ham and peas or meat ragù.
24. Manicotti
Large, ridged tubes stuffed with ricotta filling, covered in tomato sauce and baked. Usually sold dried in the US.
25. Cannelloni
Large, smooth tubes, or fresh sheets rolled around a filling of ricotta, spinach or meat, then baked with sauce.
26. Calamarata
Thick, wide rings that look like sliced squid (calamari). Traditionally served with a calamari and tomato sauce.
Twisted and Shaped Pasta
Short shapes with twists, cups and ridges that trap pesto, chunky vegetables and meat. Most are easy to find in dried form.
27. Fusilli
Short corkscrew spirals that hold onto thick sauces, pesto and dressings. One of the best shapes for pasta salad.
Get the recipe →28. Rotini
Tighter, more compact spirals than fusilli. Great for pasta salad, baked pasta and chunky vegetable sauces.
29. Gemelli
Looks like two strands twisted together (the name means twins). Holds pesto, light tomato sauces and pasta salads well.
30. Casarecce
Short, rolled S-shaped twists from Sicily with a groove down the middle. Perfect for pesto, eggplant sauces and ragù.
31. Trofie
Short, thin, hand-rolled twists from Liguria. Traditionally served with basil pesto, green beans and potatoes.
32. Strozzapreti
Hand-rolled, elongated twists whose name means priest-stranglers. Chewy and great with sausage, tomato and cream sauces.
33. Farfalle (Bow Ties)
Bow-tie or butterfly shapes with a firm, pinched center. Good in pasta salads and light cream or vegetable sauces.
34. Conchiglie (Shells)
Medium shells that scoop up sauce, peas and bits of meat. Popular in mac and cheese and tomato-based sauces.
35. Jumbo Shells (Conchiglioni)
Large shells made for stuffing with ricotta, spinach or meat, then baked in tomato sauce.
36. Orecchiette
Small, cupped disks from Puglia; the name means little ears. Classic with broccoli rabe and sausage.
37. Cavatelli
Small, hollow shells that look like tiny hot dog buns. Often made with ricotta in the dough and served with broccoli or ragù.
38. Campanelle
Bell or flower-shaped cones with ruffled edges. Hold thick, creamy and cheesy sauces and work in baked dishes.
39. Radiatori
Small shapes with deep fins like an old radiator. The ridges grab thick, chunky sauces and dressings in pasta salad.
40. Rotelle (Wagon Wheels)
Wheel-shaped pasta with spokes that catch sauce. Popular with kids and in soups and pasta salads.
41. Lumache
Snail-shell shapes, open at one end. Great with chunky sauces, baked dishes and mac and cheese.
Soup Pasta (Pastina)
Tiny shapes that cook fast and fit on a spoon. Use them in broths, minestrone, side dishes and comforting kids' meals.
42. Orzo
Rice-shaped pasta used in soups, salads, pilaf-style sides and baked dishes. Also called risoni.
43. Ditalini
Tiny, short tubes; the name means little thimbles. The traditional pasta for pasta e fagioli and minestrone.
44. Stelline
Tiny star shapes, a classic first pasta for children, cooked in broth with butter and Parmesan.
45. Acini di Pepe
Tiny pellets the size of peppercorns. Used in Italian wedding soup and frog eye salad.
46. Alphabet Pasta
Letter-shaped soup pasta (alfabeto). A favorite in kids' vegetable and tomato soups.
47. Anelli
Small rings used in soups and in Sicilian baked timballo (anelletti al forno). Also the shape in many canned kids' pastas.
48. Fregola
Small, toasted Sardinian semolina balls with a nutty flavor, similar to pearl couscous. Classic with clams or in broth.
49. Pastina
The general name for tiny soup pastas, often tiny stars or little dots. Cooked in broth with egg and cheese as Italian comfort food.
Stuffed Pasta
Fresh pasta wrapped around a filling of cheese, meat or vegetables. Serve them with butter and sage, light tomato sauce or broth so the filling shines.
50. Ravioli
Square or round pillows filled with cheese, meat, spinach or squash. Serve with butter and sage, marinara or cream sauce.
51. Tortellini
Small, ring-shaped stuffed pasta from Bologna, classically filled with pork and Parmesan and served in broth.
52. Tortelloni
Larger versions of tortellini, often filled with ricotta and spinach. Good with butter and sage or a light cream sauce.
53. Agnolotti
Small, pinched pockets from Piedmont, usually filled with roast meat. Served with butter, sage or roasting juices.
54. Cappelletti
Hat-shaped stuffed pasta from Emilia-Romagna, close cousins of tortellini. Traditionally served in capon or chicken broth.
55. Mezzelune
Half-moon ravioli with a cheese, vegetable or meat filling. Lovely with brown butter or light tomato sauce.
56. Caramelle
Stuffed pasta twisted at both ends like wrapped candies. Usually filled with ricotta or squash and finished with butter.
57. Culurgiones
Sardinian dumplings filled with potato, pecorino and mint, sealed with a braided, wheat-ear pleat.
Sheet Pasta and Dumplings
Flat sheets for layering and rustic cuts, plus dumpling-style pastas made with potato, ricotta or bread.
58. Lasagna
Wide, flat sheets, often with ruffled edges, layered with sauce and cheese and baked. Available fresh, dried or no-boil.
Get the recipe →59. Maltagliati
Irregular, rough-cut pieces (the name means badly cut), often leftover pasta scraps. Traditional in bean and vegetable soups.
60. Fazzoletti
Thin, square handkerchiefs of fresh pasta, draped loosely over the plate with pesto, butter or a light ragù.
61. Potato Gnocchi
Soft dumplings made from potato, flour and sometimes egg. Serve with brown butter and sage, tomato sauce, pesto or in soup.
Get the recipe →62. Gnudi
Tender ricotta and Parmesan dumplings with only a little flour, like ravioli filling without the pasta. Great with butter and sage.
63. Passatelli
Thick, rough strands of breadcrumbs, Parmesan and egg pressed through a tool, then cooked in rich broth.
64. Malloreddus (Gnocchetti Sardi)
Small, ridged semolina shells from Sardinia, often flavored with saffron. Classic with sausage and tomato sauce.
Pasta Shape and Sauce Pairing Chart
Any pasta works with any sauce in a pinch, but matching shape to sauce makes every bite better. The general rule: the thicker and chunkier the sauce, the bigger and more textured the pasta.
| Sauce | Best pasta shapes |
|---|---|
| Light olive oil, butter or garlic | Angel hair, spaghetti, linguine, tagliolini |
| Smooth tomato or marinara | Spaghetti, bucatini, penne, ziti |
| Cream and cheese (Alfredo, carbonara) | Fettuccine, tagliatelle, rigatoni, mezze maniche |
| Pesto | Trofie, linguine, fusilli, gemelli, casarecce |
| Meat ragù and Bolognese | Tagliatelle, pappardelle, rigatoni, paccheri |
| Chunky vegetable or sausage | Orecchiette, rigatoni, cavatelli, campanelle |
| Seafood | Linguine, spaghetti, paccheri, calamarata, fregola |
| Baked pasta | Ziti, penne, rigatoni, jumbo shells, manicotti, lasagna |
| Mac and cheese | Elbow macaroni, cavatappi, shells, lumache |
| Pasta salad | Fusilli, rotini, farfalle, gemelli, radiatori |
| Soup and broth | Ditalini, orzo, stelline, tortellini, acini di pepe |
Fresh vs. Dried Pasta
Dried pasta is usually made from durum wheat semolina and water, then extruded and dried. It holds its shape and bite, so it suits most tube, twisted and long shapes and hearty or oily sauces.
Fresh pasta is usually made with flour and eggs. It is softer and richer, cooks in 2 to 4 minutes, and is best for ribbons such as tagliatelle and pappardelle, stuffed pasta and lasagna with butter, cream or delicate ragù.
How to Cook Any Pasta Shape
- Use plenty of water: about 4 to 6 quarts per pound of pasta, at a full rolling boil.
- Salt the water well: roughly 1 to 2 tablespoons of kosher salt per pound of pasta.
- Start tasting early: check 1 to 2 minutes before the package time. Al dente pasta is tender with a slight bite.
- Save some pasta water: the starchy water helps sauce cling. Finish the pasta in the sauce for a minute.
- Plan portions: about 2 ounces dried pasta per person for a side or first course and 3 to 4 ounces for a main course.
- Store leftovers safely: refrigerate cooked pasta within 2 hours for 3 to 5 days, and reheat to 165°F.
Frequently Asked Questions
How many types of pasta are there?
There are more than 350 named pasta shapes in Italy, and many have several regional names. Most fit into six families: long pasta, tube pasta, twisted and shaped pasta, soup pasta, stuffed pasta, and sheet pasta and dumplings.
What are the most popular types of pasta?
Spaghetti, penne, fettuccine, rigatoni, elbow macaroni, farfalle, rotini, linguine, lasagna and ravioli are among the most popular pasta types in the US. Spaghetti and penne are the most common shapes on supermarket shelves.
What is the difference between penne, ziti and rigatoni?
All three are tube pastas. Penne is cut on a diagonal and is often ridged. Ziti is smooth with straight-cut ends and is used for baked ziti. Rigatoni is wider and ridged with straight ends, which makes it best for thick meat sauces.
What pasta shape is best for pasta salad?
Fusilli, rotini, farfalle, gemelli and radiatori are the best shapes for pasta salad. Their twists and folds trap the dressing and small ingredients, and they stay firm after chilling. Cook them just to al dente and rinse briefly to stop the cooking.
Is gnocchi a type of pasta?
Gnocchi are Italian dumplings rather than a classic flour pasta, since they are usually made from potato with some flour and egg. They are cooked and served like pasta, so most pasta guides and Italian menus include them in the pasta course.
