We may be a long way from Italy, but here we love the country’s cuisine. Lasagna, Pizza, spaghetti, Gnocchi… Pasta in general is already part of our routine. And when we think of pasta, the most common type that comes to mind is spaghetti.
However, Italian cuisine is full of countless others noodle types – including variations for each sauce. So, we have listed 13 different pastas, and look, there is still more!
Fettuccine is very common here and we usually recognize it for being flat and about 1 cm wide. The dough is more resistant and thicker, so it can receive dense sauces without harming the texture of the pasta.
Among the best known preparations are fettuccine alfredo or the classic version with seafood and butter. For those who want to try a simpler recipe at home and still feel in Italy, just tighten here.
Despite having this very elegant name, we usually call this type of pasta “tie noodles”, precisely because of its shape. However, the name “farfalle” also has a very special meaning, which is “butterfly”.
For having a very delicate modeling, the ideal is to serve the pasta with light and thin sauces, but still well refined. Combining pasta with vegetables or seafood are other delicious alternatives as complements. Many people also often serve this chilled dough, like a salad with other ingredients!
The classic of the classics doesn’t need many explanations, does it? Simple and delicious with any type of sauce and accompaniment, it’s no wonder that spaghetti accounts for two thirds of the world’s pasta consumption!
Narrow, rounded and long, he is the kitchen joker and gets ready quickly. Here on the website we have already made some recipes with pasta, like Carbonara it’s the noodles with soy sauce and mushrooms. Two delicious versions and very easy to prepare 😉
Another very common type and easy to find in our home cabinets! The tube-shaped pasta with diagonal cut matches any type of sauce, but it is worth betting on thinner versions. Thus, he enters the pasta and leaves the whole pasta very wet.
Like the penne, the rigatoni has a tube shape, but its ends are very circular and straight. The dough has scratches and has a larger opening, perfect for super creamy sauces and with other ingredients, such as meat, peas, vegetables, ham …
If you want to innovate in the presentation, how about serving the pie-shaped dough? We teach step by step on here, accompanying the pasta with a delicious Bolognese sauce.
Fusilli or screw noodles, call it what you want! Before, the dough was twisted by hand, with the help of a very thin iron. Have you ever thought about the work that was doing screw by screw?
This is one of the most versatile pastas on the list, as it is delicious with any type of sauce – from the lightest to the most full-bodied. If you want some sauce suggestions, we’ve put together seven options to do at home.
Yes, another tube noodle! Unlike rigatoni, cannelloni has no scratches on the outside – that’s why it is known to be a very smooth and delicate pasta. In addition, it is always served stuffed, almost like a lasagna in individual and rolled portion. You can stuff it with ricotta cheese and ham, chicken, ground beef… The sky is the limit! And be sure to pour a little sauce over the top, combined?
You have probably seen a very thick pasta that resembled a giant fettuccine. This delight is called pappardelle, and is super common in the Tuscany region of Italy.
One of the most traditional variations of pasta there is the pappardelle al sugo di lepre, served with hare meat. But, if you want to prepare pasta with less unusual ingredients, bet on a ragout of well seasoned meat.
The name, which in Italian means “shell”, says a lot about this variety of pasta. It can be found in various sizes, being served stuffed or with sauces that contain other side dishes, such as denser cheeses and meats. You can also make a vegetarian version with mushrooms and spinach, for example.
Some people confuse linguine with fettuccine, but it is slightly narrower. It’s almost like spaghetti, but flat. It is super common to find this pasta in restaurants served with seafood-based sauces – since they end up being full-bodied and, at the same time, more liquid.
Still, despite this small format difference between fettuccine and spaghetti, linguine is delicious with any sauce or accompaniment.
Anyone who likes soups with a few strands of pasta is already used to working with capellini, which is nothing more than an angel’s hair. The pasta, long and thin, is super delicate and therefore goes well with soups. However, nothing prevents you from serving pasta with lighter sauces.
Now, it’s time to talk about the stuffed pasta! Ravioli is one of the most common here in Brazil, usually sold in a checkered shape and with some undulations and details at the ends.
For the filling, cheeses, meats, fish or vegetables are welcome. Finally, a well seasoned sauce on top, bringing that delicious greasiness to the dough.
Last but not least, the cappelletti! Also stuffed, it is known to require almost an art of folding. Forming a bundle, the two ends are joined and the filling is right in the center. Even though it was originally served with Italian cheese, nowadays we find pasta with meat and chicken too. And, of course, a sauce on top 😉
Who knew all these mass variations there? Despite all the differences, they are equally delicious ❤