Oatmeal Farm Network | Pastas Varieties

Acini di Pepe
Tiny, grain-shaped pasta (literally "peppercorns"), used in soups and broths.

Agnolotti
A type of stuffed pasta, typically made in small pieces of flattened dough folded over a savory filling.

Anelli
Tiny, thin rings of pasta, primarily used in broths and clear soups.

Bavette
A long, flat, narrow pasta shape, narrower than linguine or fettuccine.

Bucatini
Long, hollow pasta tubes, slightly thicker than spaghetti.

Caccavella
A very large, single-serving pot-shaped pasta, designed to be stuffed and baked.

Calamarata
A thick, ring-shaped pasta, often compared to sliced calamari rings.

Calamaretti
A small version of Calamarata, thick ring pasta (literally "little squid rings").

Campanelle (Gigli)
Cone-shaped pasta with ruffled edges, resembling a small bell or flower.

Cannelloni
Smooth, very large pasta tubes designed specifically for stuffing and baking.

Capellini (Angel Hair)
Extremely thin, delicate long pasta.

Cappelletti
Small pasta shells or "little hats," typically stuffed with meat or cheese.

Casoncelli
A type of stuffed pasta, similar to ravioli, typical of the Lombardy region, often served with butter and sage.

Cavatelli
Small, shell-like pasta with an inner fold, typically hand-rolled.

Chifferi
A curved, ridged tubular pasta, similar to elbow macaroni but generally wider.

Chitarra
Egg pasta cut into square-edged strands using a specialized tool called a "chitarra" (guitar).

Chuka Soba
General name for Chinese-style wheat noodles, the basis for Ramen.

Conchiglie (Shells)
Seashell-shaped pasta, ranging in size from soup to stuffing.

Corzetti
A flat, thin, medallion-shaped pasta, often embossed with patterns using a special wooden stamp.

Couscous
A small, granulated pasta traditionally made from semolina or, historically, from coarse ground cereals.

Couscous
A North African staple food consisting of small steamed balls of crushed durum wheat semolina.

Cresti di Gallo
Pasta shaped like a rooster's crest with a curved, ridged surface.

Culurgiones
A unique, hand-closed stuffed pasta from Sardinia, resembling a wheat ear or large dumpling.

Ditali
Thimble-sized tube pasta, commonly used in soups and stews.

Ditalini
Small, thimble-sized tubular pasta, commonly used in soups like minestrone.

Egg Noodle
Pasta or noodles made with a higher concentration of egg, common in both Italian and East Asian cuisines.

Fagottini
Pasta shaped like a small "beggar's purse" or sack, often filled with vegetables and cheese.

Farfalle (Bow Ties)
Pasta shaped like a butterfly or bow tie.

Fasoli
Bean-shaped pasta, typically used in hearty Italian bean soups and stews.

Fazzoletti
Very large, thin, handkerchief-shaped pasta squares (literally "little handkerchiefs").

FD&C Red No. 40 (Allura Red)
The most common synthetic red dye. A "water-soluble" dye used in "soda, candy, cereals."

Fedelini
A very thin strand pasta, thinner than spaghettini, often served in broth or with light sauces.

Fettuccine
Flat, thick pasta ribbons, wider than linguine.

Fideuà
A short, hollow pasta shape similar to thick vermicelli, traditional to the Valencian community of Spain.

Filini
Very small, short, and thin strands of pasta, used for cooking in broth.

Fioroni
Large, flower-shaped pasta, a larger variation of Quadrefiore.

Fregola
Small, toasted balls of semolina pasta from Sardinia, known for its slightly smoky flavor.

Fusilli
Spiral or corkscrew shaped pasta.

Gargati
A twisted tubular pasta shape with ridged walls, similar to Garganelli, from Veneto.

Gemelli
Short pasta made of two short strands twisted together.

Gnocchetti
Small, ridged shells, often made from semolina or potato, used as a general term for small dumplings.

Gnocchi
Small, thick dumplings traditionally made from potato, semolina, or flour.

Gomiti
Short, bent tubular pasta, essentially a smooth version of elbow macaroni.

Hokkien Noodle
Thick, yellow, wheat-based egg noodles, common in Malaysian and Singaporean cuisine.

Kluski
A broad term for various soft, plump Polish noodles or dumplings.

Lasagna
Wide, flat sheets of pasta, typically layered and baked.

Linguine
Long, flat, and narrow pasta ribbons.

Lo Mein Noodle
Soft, thick Chinese egg noodles, usually stir-fried with vegetables and meat.

Lorighittas
A rare, hand-made pasta from Sardinia formed into intricate braided rings.

Macaroni (Elbow)
Short, hollow, elbow-shaped curved tubes.

Mafaldine
Long, ribbon-shaped pasta with ruffled edges; also known as Reginette.

Malloreddus
Small, ridged, shell-like pasta from Sardinia, also known as Gnocchetti Sardi.

Maltagliati
Irregularly cut, flat shapes (literally "badly cut"), often used in hearty soups.

Manicotti
Very large, ridged pasta tubes designed for stuffing and baking.

Mezzelune
Semi-circular stuffed pasta, similar to ravioli but shaped like a half-moon.

Mie Noodle
A generic term for thin, wheat-based egg noodles in Indonesian/Malaysian cuisine.

Noodle
A generic term for food made from unleavened dough, rolled flat and cut or extruded, often made from wheat flour, eggs, and water.

Occhi di Lupo
Large, curved tubular pasta, literally "wolf's eyes," suitable for hearty sauces.

Ondine
Ribbon pasta with wavy edges (literally "little waves").

Orecchiette
Small, ear-shaped pasta.

Orzo (Risoni)
Small, rice-shaped pasta.

Paccheri
Very large, wide, and short tubular pasta, highly prized in Neapolitan cuisine.

Pansotti
A triangular stuffed pasta from Liguria, similar to ravioli, often filled with a mixture of herbs and cheese.

Pappardelle
Very broad, flat egg-pasta noodles.

Passatelli
A unique pasta formed of bread crumbs, eggs, and Parmesan cheese, typically cooked in broth.

Passerini
Small, grain-like pasta used in broth (literally "sparrows").

Penne
Medium-sized, tube-shaped pasta with diagonally cut ends.

Pici
Thick, hand-rolled, rope-like pasta from Tuscany.

Pillus
Extremely thin, long strands of pasta from Sardinia, traditionally served in broth.

Pizzoccheri
Flat ribbon pasta, uniquely made with a blend of buckwheat flour and wheat flour, traditional to Valtellina.

Quadrefiore
Square-shaped pasta with a ruffled edge, resembling a small flower.

Quadretti
Small, flat squares of pasta, a base shape for adding to broths.

Quadrucci
Small, flat squares of pasta; typically used in broths and clear soups.

Radiatori
Small, squat pasta shapes said to resemble radiators, excellent for thick sauces.

Ramen Noodle
Japanese noodles made from wheat flour, salt, water, and *kansui* (alkaline mineral water), giving them a unique texture.

Ravioli
Pasta envelopes typically square or round, filled with cheese, meat, or vegetables.

Riccioli
Pasta with a short, coiled, or curled shape.

Ricciutelli
Short, thick, curled pasta.

Rice Noodle
Noodles made from rice flour, common in East and Southeast Asian cuisines.

Rigatoni
Large, ridged, and slightly curved tube-shaped pasta.

Rotelle
Small, wheel-shaped pasta, sometimes called Ruote or "wagon wheels."

Rotini
Helix or corkscrew shaped pasta, similar to Fusilli.

Rotolo
A large, flat sheet of pasta rolled up with filling, similar to a giant cannelloni, then sliced and baked.

Sagnarelli
Rectangular ribbon pasta with fluted edges, traditional to the Abruzzo region.

Scialatielli
A short, thick pasta with a rectangular cross section, typical of Campanian cuisine.

Sedanini
A small, ribbed tube pasta, similar to macaroni but slightly larger.

Semolina Pasta
Pasta made primarily from durum wheat semolina and water; the most common dried pasta type.

Shirataki Noodle
Translucent, gelatinous traditional Japanese noodles made from the konjac yam.

Soba
Thin Japanese noodles made from buckwheat flour.

Spaghetti
Long, thin, solid cylindrical pasta; one of the most famous shapes.

Spätzle
Small, soft egg noodles or dumplings of German/Austrian origin, often served as a side dish.

Stelline
Tiny, star-shaped pasta, used almost exclusively in broths and light soups.

Stortini
Small, curved, tubular pasta, literally "little crooked ones," used mostly in soups.

Strozzapreti
Hand-rolled, slightly elongated, twisted shapes.

Tagliatelle
Long, flat, egg pasta ribbons from Emilia-Romagna, often paired with Ragu sauces.

Tempesta
Tiny ball-shaped pasta (literally "storm" or "hail"), used in soups.

Testaroli
An ancient, flat, unleavened bread-like pasta cooked like a pancake; often cut into diamonds and served with pesto.

Tortelli
Square or round stuffed pasta, usually larger than ravioli and filled with vegetables or cheese.

Tortellini
Ring-shaped pasta often stuffed with a mixture of meat, cheese, and egg, traditionally served in broth.

Tortelloni
A larger version of tortellini, typically stuffed with cheese (like ricotta) and leafy greens.

Trennette
A thin, flat, and narrow pasta shape from Liguria, similar to linguine.

Trennette
A thin, flat, and narrow pasta shape from Liguria.

Tripoline
Long, ribbon-shaped pasta with one ruffled edge, also known as Reginette or Mafaldine.

Trofie
A short, thin, tightly twisted pasta from the Liguria region.

Trottole
A swirling, bell-shaped pasta with ruffled edges.

Tubetti
Small, short tubular pasta (little tubes), a base for soups and stews.

Udon
Thick, wheat-flour noodles of Japanese cuisine.

Zanzarelle
Very tiny pasta, shaped like small squares or stars, used in clear broths.

Ziti
Medium-length, smooth, straight, and wide tube pasta.

Zitone
Very long, wide tubular pasta, a large version of Ziti.

Pastas Ingredient Types