Made from durum wheat rather than the more refined ’00’ flour (the type of flour you use for pasta is very important) they have a slightly chewy texture that helps it to hold sauce. ‘Little ears’ – orecchiette are small bowl-shaped pieces of pasta typical of the Puglia region of Italy. If you want to explore another region though, you can also try trofie with sausage and porcini mushrooms in a creamy white wine sauce – reminiscent of Le Marche. Given its heritage, it’s at its best when paired with a pesto like alla Genovese. ![]() This is a short, twisted pasta shape originating from the northern Italian region of Liguria. Their sturdiness also makes them suitable for baked pasta dishes – a simple tomato sauce with besciamella, parmigiano, and a few leaves of basil are enough to create a satisfying midweek meal. Usually ridged, rigatoni are rugged, thick tubes of pasta that are perfect with chunkier sauces. Type of dough: Pasta bianca or pasta all’uovo Regardless of the texture, however, all penne are able to hold more viscous sauces in their hollow tubes – crema di pistachio or sugo all'arrabbiata is an excellent pairing choice. This quill-shaped pasta comes in varying lengths, and can have a smooth or indented surface ( penne rigate ). Here are some of the the most widely-known short pasta shapes. Just like long pasta, each shape is specially designed to suit a particular sauce or combination of ingredients. ![]() Tubes, twists, shells, wheels, bowties and butterflies are just a few examples of ‘ short pasta ’ shapes. Malfade can be paired with many different types of sauces, but unusually for long pasta shapes, work particularly well in baked pasta dishes. These long ribbons have curvy edges – named after the curly hair of Princess Mafalda of Savoy, who died in Buchenwald concentration camp during World War 2. Type of dough: Pasta all’uovo or pasta biancaĪ favourite of ours at Pasta Evangelists, mafalde have a distinctive shape with a tragic history. Pairing them with porcini mushroms, wild garlic, butter and a handful of parsley creates a simple, delicious dish, as does combining them with single cream, asparagus, and a grating of lemon zest. Whilst its thicker counterparts are perfect for hearty meat sauces, fettuccine are better for more delicate recipes. Long and flat like tagliatelle and pappardelle, but narrower. They’re also surprisingly easy to make yourself – check out our own recipe for homemade pappardelle ! They go particularly well with pork and wild boar-based sauces typical of Tuscany, from where the shape originates. Pappardelle can be used with the same sauces as tagliatelle, but adds more substance to a dish. Try pairing bucatini with our carbonara of dreams or a creamy cacio e pepe – either is a deliciously indulgent choice. This most comforting of pasta shapes is best enjoyed with sauces that can seep into its hollow tubes. Imagine spaghetti, but thicker and hollow in the middle. This makes them ideal for heavier sauces, such as a hearty meat ragú or a chunky vegetable sauce. Although fairly smooth in texture, their increased surface areas allows them to scoop up every last morsel of sauce. The pride of the Emilia-Romagna region, tagliatelle are long, flat strips of pasta. If you want to avoid causing significant distress to an Italian nonna, however, remember not to use spaghetti with ragú alla Bolognese – that’s a privileged position for tagliatelle. ![]() They can be used with many different types of sauces, from tomato-based sughi to seafood combinations such as spaghetti alle vongole. Spaghetti are long, thin strands of pasta with a smooth surface. Pasta lunga (‘long pasta’) comes in many varieties – from thick hollow tubes to flat, wide bands and wispy strands – and can be paired with a wide range of sauces. We’re all familiar with the sight of long strands or ribbons of pasta twirled around a fork, ready to be devoured. We’d love to delve into all of these, but the list would be as long as Bologna’s famous portici – so without further ado, here’s our rundown of Italy’s most popular pasta shapes and how to use them. Some are made by hand, whilst others are extruded through specially designed dies. Made either with pasta bianca (durum wheat flour and warm water) or pasta all’uovo (’00’ flour with fresh egg), there are hundreds of different shapes, each intended for a particular sauce or combination. It can be paired with almost anything – from the most indulgently rich meat ragú to delicate herb-infused butter sauces. Pasta is a wonderfully versatile ingredient, with a very long history.
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