When one thinks of pasta, the first shape that comes to mind is probably spaghetti. However, the world of pasta shapes goes far beyond just the long, thin noodles we all know so well. There are literally hundreds of different shapes of pasta, each with its own unique characteristics and uses. In this article, we’ll take a tour of some of the most common and interesting pasta shapes from around the world.
1. Penne
Penne is a tube-shaped pasta with ridges along the exterior. The ridges provide an excellent surface for sauces to cling to, making it a popular choice for dishes like pasta alla vodka, arrabbiata, and marinara. Penne is also versatile enough to be used in cold pasta salads or baked pasta dishes.
2. Farfalle
Farfalle, also known as bow tie pasta, is a unique and playful shape. Its versatility has made it popular in many different types of cuisine, from Italian to Scandinavian. It is often paired with light, creamy sauces or fresh vegetable salads.
3. Strozzapreti
Strozzapreti translates to “priest choker” in Italian, and its origin story is a bit of a mystery. Some say it is named for its resemblance to a tight rope, while others believe it was invented by hungry priests who were in a hurry to gobble up their meals. Whatever the story, strozzapreti is a twisted and rolled shape that is perfect for creamy or tomato-based sauces.
4. Fusilli
Fusilli is a spiral-shaped pasta that’s twisted like a corkscrew. It’s a common pasta shape in southern Italy and is often used in pasta salads, casseroles, and soups. Its groove-like shape is great at trapping sauces, making it perfect for heartier dishes.
5. Orzo
Orzo means “barley” in Italian, but this pasta shape looks like small grains of rice. It is great for soups and salads that require a small pasta shape. Orzo can also be used instead of rice in risottos and other rice dishes.
6. Gnocchi
Gnocchi is a type of pasta made from potatoes, flour, and sometimes eggs. It is a small, oval-shaped dumpling that is served with a variety of sauces. Gnocchi can be boiled or fried and is often paired with rich, creamy sauces or hearty tomato-based sauces.
7. Ravioli
Ravioli is a stuffed pasta made of two layers of thin pasta dough, with a filling of cheese, meat, or vegetables in between. It is often served with a tomato-based sauce or a simple butter and herb sauce. Ravioli can be boiled or baked and is perfect for making in large batches and freezing ahead of time.
8. Macaroni
Macaroni is a small, tube-shaped pasta that’s commonly used in America in dishes like mac and cheese. Its hollow center makes it perfect for trapping and holding onto sauces. Though historically associated with American food, macaroni is said to have originated in Italy and been served by Thomas Jefferson in the White House in the early 1800s.
9. Linguine
While similar in shape to spaghetti, linguine is a flat pasta that’s wider and more oval-shaped. It’s often served with seafood, but also pairs well with garlic and oil or creamy sauces. Linguine’s wider shape means it can hold up to chunky sauces with large pieces of meat and vegetables.
10. Tagliatelle
Tagliatelle is a long, flat ribbon-shaped pasta similar to fettuccine. It’s wider than spaghetti but thinner than linguine, making it perfect for sauces that require a wide pasta shape. Tagliatelle is often served with creamy sauces, meat sauces or simple tomato-based sauces.
11. Fregula
Fregula is a small, pellet-shaped pasta that originates from Sardinia. It is made from semolina flour and is often used in seafood dishes, such as seafood stew, due to its ability to hold its shape even when simmered in a rich broth.
12. Egg Noodles
Egg noodles are made with flour, eggs, and water, and are a classic addition to many dishes. They’re a great base for dishes like beef stroganoff or chicken noodle soup. In addition, they’re often used in casseroles, such as tuna noodle casserole or lasagna.
13. Spätzle
Spätzle is a German pasta that resembles little dumplings. It’s made with eggs, flour, and salt and can be boiled or pan-seared. It’s often served with hearty dishes such as beef goulash or sauerbraten.
14. Udon
Udon is a thick, chewy Japanese noodle made from wheat flour and salt. It’s often used in soups, such as the popular dish, tempura udon, which is served with a crispy shrimp or vegetable tempura. Udon can also be stir-fried with meat and vegetables for a quick, filling meal.
15. Ramen
Ramen is a Japanese noodle soup dish that has become popular worldwide. It consists of Chinese-style wheat noodles served in a meat or fish-based broth, often flavored with soy sauce or miso. Ramen can be topped with a variety of ingredients, such as sliced pork or chicken, nori, and soft-boiled eggs.
In conclusion, pasta shapes are as varied and diverse as the countries and cultures they come from. From long and thin to small and pellet-shaped, each pasta shape has its own unique texture, flavor, and suitability for different dishes. So next time you’re in the mood for pasta, try something new and explore the world beyond spaghetti – you might just discover a new favorite!