13 Kinds Of Pasta You Must Know (Ⅱ)

7. Capellini

Capellini also called Angel Hair, which is described as thin as the hair of Angel. It’s also called Capelli d ‘Angelo. Capellini are usually served with a light sauce and are often made into seafood pasta. This is the thinest spaghetti – Spaghetti No.1. Spaghetti is numbered to distinguish its thickness:

1#, this is angel hair, Capellini, the thinest

3#, the thicker one, the Italian likes very much.

5#, most Hong Kong people like, tea restaurants usually use this kind.

There are also 7#, 9#, 11# and so on.


Vermicelli is also thin, with each strand measuring less than 5cm and looking like a worm.

8. Fusilli

Fusilli is screw thread shape and short, one of the most common forms of pasta. It is extrusion forming, and looks like a screw. The concave place of screw shape makes it easy to hang the sauce in. It usually served with a creamy tomato sauce or white sauce, also can served with a refreshing pesto, it’s one of the best pasta shapes for salads.


Rotini are similar to Fusilli, but it has a tighter spiral structure and shorter in length. Each Rotini is about 3cm long and has about four or five spiral concave to hold more sauce. Rotini are also a little pickier in their sauces, best served with pesto, tomato bolognese, olives, pine nuts, etc.

9. Conchiglie 

Conchiglie, also known as shell pasta, is one of the Italian pasta. The shape is like a conch shell, so it is called “shell pasta”, some people call them Shells/Seashells, often served as side dishes with the main course. There also have other sizes. The smallest called Conchigliette and the largest called Conchiglioni. They have the same shape but different dimensions. All three of these shapes are commonly used in pasta salads and with heavy meat sauces.

Conchiglie are popular amongst consumers due to their shape and capabilities of holding different fillings. The concave of Conchiglie can be stuffed, easily covers a lot of sauce, and easy to cook or baked. They work well in lighter sauces and crunchy chunks of vegetables, as well as simple creamy sauces. Conchigliette is traditionally used in soups, and also suitable served with thick sauces and baked pasta dishes. Conchiglioni, can be filled with many things, like cheese and meat sauces.

10. Orecchiette

Orecchiette, plural of orecchietta, from orecchio(ear)+ etto(small), is a homemade pasta dish unique to the Apulia region of southern Italy. Its name comes from its shape, like cat ears. Orecchiette is similar to Conchiglie, but thicker, soft inside and tough outside, with a unique chewy texture. They have a concave side, smooth inside, rough outside, making it suitable for a variety of seasoning methods, and can fully adhere to the seasoning, so that each side is unique, full of temptation.

11. Farfalle

Farfalle literally means butterfly. As the name suggests, the bow shape is so delicate and lovely, so that it is often called Bow-tie Pasta. Adding vegetable juices to make the dough, Farfalle can come out in different colors, very beautiful after cooked.

In northern Italy, in areas such as Modena, Farfalle is called Strichetti. And other names and variants such as farfalloni, farfalline and so on.

The concave of the Farfalle is great for sticking to sauces, while the thicker part in the middle retains its chewy texture, perfect served with tomato-based sauces and bolognese.

12. Bucatini

Bucatini, also known as Perciatelli, is a pasta that similar to Spaghetti, originated in the Lazio region of Italy. It has a hole in the center, a long cut, and is named after the “hole” that runs along its center. This straw-like pasta absorbs lighter tomato sauce and hoisin sauce easily. Bucatini looks like Spaghetti, but it’s hollow, allowing the sauce to hide inside, tastes springy.

13. Penne, Ziti, Rigatoni

Penne, Ziti, and Rigatoni are all hollow, cylindrical pastas made using the extrusion process, where the dough is forced through a die into the desired shape.

These three particular pastas are probably some of the most popular and beloved of the pasta shape world. No matter the sauce, you can depend on one of these three pastas stepping in to complete the meal. They take wonderfully to just about any sauce, and this is thanks to their large surface areas, which are adept at capturing robust meaty sauces, and simpler ones as well.


With its ends cut at an angle, penne has a particularly large surface area and plenty of room in its tubes for sauce. The shape is also what gives it the name penne, which comes from the Italian word for ‘quill’. There are generally two variations of penne: smooth (lisce) and ridged (rigate). Thanks to its ridges, the rigate version is a bit sturdier and tends to soak up more sauce than smooth penne. Hailing from the southern portion of Italy in the Campania region, penne is perhaps best known for penne alla vodka as it’s the perfect pasta for a smooth and creamy vodka sauce.


If you don’t think ziti is all that dissimilar to penne, look again. Ziti is both shorter and thicker than it’s quilled counterpart, and typically has a smooth exterior—though there are “rigate” variations on ziti. Born in Naples, ziti comes from the Italian word for “the betrothed”, and is traditionally served as the first course at a wedding. A medium-sized, tubular pasta, ziti goes best with chunky sauces and meat dishes that can get trapped in the hollow centers. It’s also well known as the go-to pasta for baked ziti, a pasta casserole dish with lots of cheese and sauce.


Shorter and wider than both ziti and penne, rigatoni is always ridged with square-cut ends and usually straight, but sometimes slightly curved. Rigatoni is popular in the cuisine from central and southern Italy and comes from the Italian word rigato, which translates to “ridged” or “lined”. And it’s those deep ridges and broad surface that makes rigatoni such a remarkable alternative to both penne and ziti. Sauces love to cling to rigatoni, making this particular pasta especially delicious with meat sauces, thin tomato sauces, and everything in between. The thick, hearty shape holds up well to lots of heat.

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