Explore various pasta shapes to add to your menu
There are roughly 350 different types of pasta in the world. Some say that number is closer to 600 or even 1,000. Either way, that’s a lot of pasta types and shapes to know – and use – in your kitchen. Let’s narrow the list down to some pasta types commonly used in
restaurants and pizzerias.
The next question, do you make or buy pasta? Last fall, we tasked the talented Laura Meyer with diving into house-made pastas. You should read her story “What You Need to Know About Making Pasta in Your Restaurant” in Menu Development at PizzaToday.com if you are interested in making your pastas from scratch. She summed up her article by saying, “Fresh pasta can be a great addition to any menu and can be as simple or as complicated as you would like it to be.”
Whether you go fresh or premade and dried, pasta is a go-to entrée addition for pizzerias. Let’s explore 26 pastas to experiment with in your kitchen.
List of Types of Pasta
Explore 26 pasta shapes commonly used in pizza restaurants, including types of sauces that pair well with each pasta. Check out the various links to delicious pasta recipes in the pasta list. The pasta guide includes:
Bucatini
This spaghetti-like pasta has a hole running through the center. The thick, long pasta is perfect for thick sauces.
Capellini
Similar to angel hair pasta, capellini has a little thicker diameter at 0.85mm-0.92mm. It is best used with light sauces such as pestos, thin tomato sauces or an olive oil-based toss.
Campanelle
“Bellflower” in Italian, this flower-like, cone-shaped pasta has petaled edges. Try campanelle with a meat sauce, other thick sauces or in a baked casserole.
Cannelloni
It’s a go-to pasta for stuffing. Often interchanged with manicotti, cannelloni is a smoother flat pasta sheet that has been rolled around its filling.
Cavatappi
This corkscrew pasta also is known as double macaroni. Sauces coat the spiral-shaped pasta well. Try it topped with meat, vegetables and cheese sauces.
Cavatelli
Made with semonlina flour, cavatelli is typically hand-formed into long shells with a signature hollow middle. Ricotta also can be added to the dough. The pasta pairs well with thick sauces.
Conchiglioni
This jumbo shell pasta is ideal for stuffing and baking. Its seashell shape can easily be filled with thick and robust combinations, like ricotta, spinach and pancetta.
Farfalle
Often referred to as “bow tie pasta,” the farfalle used in American kitchens is known as farfalle rigate for its ridged edges. This pasta works well with a variety of sauces and even in soups and pasta salads.
Fettuccine
This popular pasta is wide and thick, a great canvas for thick and creamy sauces. While Alfredo is its most common accompaniment, other sauces such as creamy mushroom and vodka also work well.
Fusilli
Also a corkscrew-shaped pasta, it is a far contrast to cavatappi. The versatile fusilli looks more like a spindle with deep grooves, perfect for catching a variety of sauces.
Gnocchi
This dumpling-like dough is typically made from wheat flour, egg and potato, giving the pasta a different mouth feel than other pastas. It is a soft and pillowy pasta. Explore more gnocchi menu ideas.
Lasagna
These wide and flat pasta sheets can be layered with a variety of sauces, cheese, meats and vegetables. Go with a Ragú, ricotta and mozzarella version or try something different like a Buffalo chicken lasagna.
Linguine
The flat pasta is long like spaghetti but wider at 4mm – much less than fettuccine. The versatile pasta can be served with thicker or thinner sauces.
Macaroni
Also referred to as elbow macaroni and “maccheroni” in Italian, this pasta is best known for its classic pairing with cheese sauce. The versatile tubular pasta also can be used in soups, stews and baked dishes.
Orecchiette
The shape of this pasta resembles a little ear with a rougher surface. Orecchiette is best with hearty and cheesy sauces. It also can be used in soups, stews and pasta salads.
Orzo
Not be confused with rice, the tiny, thin-shaped pasta can be cooked quickly. It is perfect in soups and salads.
Pappardelle
With its long, very broad and flat shape, this pasta looks strikingly similar to egg noodles. Try hearty sauces or even a light sauce to accompany a protein entree.
Penne
Often mistaken for ziti, the thick-walled pasta is tubular and cut at an angle at the end. With a hollow center, penne is perfect for baked dishes with rich sauces.
Ravioli
Dollops of thicker filling are placed on thin pasta dough sheets, covered with another pasta sheet and shaped. The artistic ravioli can take on a variety of shapes and topped with a marinara or a simple butter or cream sauce.
Rigatoni
Much larger than penne or ziti, rigatoni has a wide, hollow center. It also is perfect for baked pasta, as well as tossed with vodka or thicker sauces.
Rotelle
This distinctive pasta is shaped like a wheel and spokes. It’s a great option for a kids’ menu marinara pasta or mac and cheese.
Spaghetti
This long, round and thin pasta is a staple of American and Italian cuisine. The versatile spaghetti can be used in classic applications or add creativity.
Tagliatelle
It is a flat, ribbon-like long pasta. Similar to fettuccine, tagliatelle is a bit wider at 6 mm wide. Go with a classic Bolognese sauce or thick, creamy sauce.
Tortellini
Not the same as ravioli, tortellini is ring shaped with a little navel. Stuff the pasta with cheese and herbs, mushrooms or meats and toss with a variety of sauces. Famous for its namesake soup, tortellini is great with broth.
Vermicelli
Thicker than angel hair pasta, vermicelli is round and thinner than spaghetti. Try vermicelli in a broth bowl or toss it with a marinara or lemon cream sauce.
Ziti
This long and wide tubular pasta is often confused with penne. Ziti is smooth with straight-cut edges. Baked ziti has become a staple on many restaurant menus.
Denise Greer is Executive Editor at Pizza Today.
