30 Different Types of Pasta (+ Best Uses)

Ever wondered how many types of pasta exist? Let’s take a more detailed look into all sorts of pasta varieties. 

It’s so much easier to order a meal or choose a recipe when we know what the pasta looks like.

Learning the names and basic categories can be a huge help. 

There are so many different types of pasta that I couldn’t even cover all of them.

I hope that by the end of this article you’re an expert on these 30 types of pasta. 

Types of Pasta

There are a few different categories that we can sort pasta into.

The categories are: long, cut or short, sheet, filled, dumpling, and specialty. 

Each category has many different types and variations. They all have their own advantages too! 

Some are great for layering while others are pros at holding sauces.

Some pastas are meant to hold their shape really well, while others are just for fun. 

It may seem like a ton of information, so don’t let it overwhelm you. This is just pasta we’re talking about after all. 

Soon you’ll be a pasta genius! 

1. Angel Hair Pasta

Angel hair pasta is long and thin. You know, like an angel’s hair.

It’s similar to spaghetti but thinner. Angel hair is best with light sauces like oil, butter, or cream based. 

I love using it for shrimp scampi and it is delicious with chicken and a light garlic and olive oil sauce. 

2. Bucatini 

At a glance, bucatini pasta looks just like spaghetti. The difference is that bucatini is hollow! 

The hole in the middle helps bucatini hold on to extra sauce. It’s also rounder and thicker than spaghetti. 

I love using bucatini to make homemade carbonara. Each bite has some hidden sauce and the texture is fantastic!

3. Spaghetti Pasta

Spaghetti is one of the most common types of long pasta. It’s thicker than angel hair but thinner than bucatini. 

In America, spaghetti is commonly paired with a tomato-based sauce like marinara.

Spaghetti and meatballs is a very popular and easy dish. 

This pasta is very versatile and can be used with almost any sauce.

It’s popular enough to have its own holiday in the U.S., as January 4th is national spaghetti day!

4. Cannelloni

Cannelloni pasta is a smooth, tube-shaped pasta. It’s similar to manicotti, but the noodle itself is smooth like lasagna noodles. 

Cannelloni starts as a sheet of pasta. Then it gets cut and rolled into tubes. 

The shape of this pasta allows it to be stuffed, usually with cheese or meat-based sauces like ragu or bolognese. 

5. Vermicelli

Vermicelli is another long, thin pasta. It is usually even thinner than angel hair pasta. 

There are two types of vermicelli pasta. Italian vermicelli is made with semolina and Asian vermicelli is a rice noodle. 

You can pair either with a light olive oil sauce or use it in a stir-fry with chicken and vegetables. 

6. Pappardelle

Pappardelle pasta is like fettuccine’s cousin, the one that’s always working out.

Pappardelle can seriously stand up to any hearty sauce. 

This is a long, flat, and extra-wide pasta that’s delicious with meaty sauces like bolognese and ragu. 

Although this pasta is great for hearty sauces, it also has a ton of surface area for creamy sauces to stick to. 

7. Linguine

Linguine is also a long, flat pasta. In Italian, linguine means “little tongues.”

This pasta is the thinnest of the flat pasta variations. Imagine flattened spaghetti, and you have linguine. 

Linguine is a great pasta for seafood dishes. It’s great for wine sauces and smooth cream sauces.

Linguine with clams is my absolute favorite linguine dish. 

8. Fettuccine

Fettuccine is most famous for being the star of fettuccine Alfredo. It’s another long and flat pasta.

The thickness falls somewhere between linguine and pappardelle. 

Fettuccine pasta reminds me of beautiful ribbons.

Aside from its usual partner in pasta crime, fettuccini is also a great choice for chucky meat sauces. 

9. Capellini

Capellini is a long cylindrical pasta that is very similar to spaghetti and angel hair.

In fact, it is often confused for angel hair and can be swapped out for any recipe. 

The difference between the two actually comes down to less than a millimeter.

Capellini is slightly bigger than angel hair, only by about .07 millimeters. 

Since capellini is so thin, it’s best served with very light sauces made from wine, butter, or oils. 

10. Gnocchi 

Gnocchi is not your standard pasta. It’s actually made from potatoes.

It’s basically a mashed potato pasta with the addition of flour and egg.

This pasta is formed into a dumpling shape and the result is soft, pillowy pasta. It is fantastic with rich and savory sauces. 

My favorite gnocchi dish is a simple butter and cheese sauce, but it’s also delicious with tomato sauce. 

11. Rigatoni 

Rigatoni is a type of short, tubular pasta. It’s a much thinner and shorter tube than cannelloni.

The texture has ridges and the edges of this pasta are cut straight. 

The shape of rigatoni is perfect for holding onto delicious sauces. Rigatoni can stand up to a nice hearty sauce. 

Rigatoni is really good in baked pasta dishes with meat sauce and tons of cheese. 

12. Macaroni

Macaroni is also commonly called elbow pasta. It’s a small, hollow tube that’s curved into a half circle or “elbow” shape. 

It holds on to sauce really well, especially ooey, gooey cheese sauce. 

Macaroni is also a great choice for soups and casseroles. It’s easily loved by both kids and adults!

13. Lasagne

Lasagne noodles are a type of sheet pasta.

Large sheets of pasta are rolled out like paper or fabric. Then they’re cut into specific sizes or rolled into shapes. 

Lasagne is usually cut into long, narrow sheets with wavy or ruffled edges. 

It’s typically used for, well, lasagna. It is great for layering between sauces and cheese in a baked dish.

You can also break it up and throw it into soups. 

14. Ravioli

Ravioli is one of the most common filled or stuffed pastas. You can often find it in the grocery store in my varieties. 

Ravioli is usually cut into a square shape but can also be found in the shape of a circle. 

It can be stuffed with anything from cheese to veggies to meat sauce. They’re most commonly filled with ricotta cheese. 

15. Ditalini Pasta

Ditalini pasta is one of the smallest pasta varieties. It’s a small, hollow cylinder shape.

Ditalini pasta is great for soups like minestrone or pasta e fagioli. It also makes a fantastic noodle for some pasta salad recipes. 

16. Ziti

Ziti is another tubular pasta. It resembles rigatoni but it’s more narrow and the pasta is smooth. 

This is another pasta that holds on to sauces really well.

It can also stand up to being used in casseroles and baked pasta dishes. 

Baked ziti is a delicious dish that’s very popular in Italian restaurants. 

17. Orzo

Orzo looks just like rice, so it is often mistaken for a type of grain rather than pasta. 

Orzo is one of the smallest cuts of pasta. It’s perfect for soups and pasta salads but doesn’t hold on to sauces well. 

Orzo is a great substitute for rice in chicken soup. 

18. Fusilli 

Fusilli is a spiral or corkscrew-shaped pasta. All of the little spaces and crevices hold the sauce really well. 

Fusilli is perfect for thick sauces and pasta salads.

It also holds its shape when reheated so this is the perfect pasta for meal prepping.

19. Tagliatelle

Tagliatelle is another type of long, flat pasta. Its width is somewhere between fettuccine and pappardelle. 

Tagliatelle is an egg pasta rather than the more common durum wheat pasta.

Although, you might find durum wheat alternatives in the grocery store. 

Traditionally, tagliatelle is rolled out and cut by hand.

It’s a strong pasta, so it’s usually served with heavy sauces like ragu or bolognese. 

20. Cavatelli

Cavatelli is a small pasta that looks similar to hot dog buns or shells. 

The pasta dough is made without eggs and only requires semolina flour, salt, and water.

You can easily make cavatelli at home without any special equipment. 

This pasta tastes great with almost any sauce, but it’s commonly served with garlic and broccoli. 

21. Tortellini

Tortellini is another stuffed pasta. I think they look like fortune cookies in pasta form or little stuffed donuts. 

They’re usually stuffed with cheese or meat and have a higher filling-to-pasta ratio than ravioli. 

The shape of tortellini makes it a great filled pasta for soups. 

22. Farfalle

You probably know this pasta by its more common name: bow tie pasta.

However, its name actually comes from the Italian word farfalla, which means butterflies. 

Farfalle pasta holds its shape well and is a great pasta for creamy sauces. 

Kids love this pasta shape, and it makes a pretty and fun addition to salads. 

23. Orecchiette

Orecchiette comes from the Italian word orecchie, which means “little ears.”

With that said, this pasta is easy to spot due to its unique ear shape. 

The concave shape of this pasta holds onto tons of sauce. Orecchiette is the perfect pasta if you like extra saucy dishes. 

Orecchiette pasta goes great alongside greens and veggies. 

24. Gemelli

Gemelli is a tricky little pasta shape.

It’s named after the Italian word for twins because it looks like two strings or ropes twisted together.

However, it’s just one pasta twisted in a visually deceiving way.

Either way, all of the little folds are great at holding onto sauces.

Gemelli pasta is perfect for pasta salads, creamy sauces, tomato sauces, and more!

25. Conchiglie

Conchiglie is another word for shells. They actually come in a few different sizes and slightly different shapes. 

Conchiglie or shell pasta is perfect for holding on to hearty, meaty sauces. 

The hollow inside makes it easy for sauce and meat to get in. But it’s not as easy for it to get out.

The ridges on the back side hold on to any type of sauce!

26. Manicotti 

Manicotti are similar to cannelloni but the ends are cut at an angle and it has ridges on the outside. 

You can stuff manicotti with so many delicious ingredients.

From cheese and creamy sauce to meat and veggies, this pasta can stand up to it all. 

Try it filled with ricotta cheese and covered with meat sauce and mozzarella!

27. Paccheri 

Paccheri is a short and thick tubular pasta with an interesting origin. 

The legend says that the Prussian government once banned the trade of garlic between Italy and Prussia.

Italian farmers invented paccheri to smuggle garlic into Prussia. 

The result is a tube shape that’s shorter than rigatoni but with a larger diameter.

It can trap all kinds of sauce and it’s delicious!

28. Penne

Penne is a very popular type of short pasta. It’s a narrow tube-shaped pasta with ridges.

Penne is also cut at an angle, which distinguishes it from rigatoni. 

Penne pasta holds its shape nicely and is perfect for baked pasta dishes and casseroles.

It’s easy to eat and loved by pasta fans of all ages. 

My personal favorite penna pasta dish is penne alla vodka. 

29. Rotelle

Rotelle pasta is a really fun shape. It resembles little wheels, and rotelle actually means “little wheels” in Italian.

It’s perfect for soups and salads. 

This pasta is a bite-sized pasta that is about the size of a quarter.

I love it because all of the little holes and “spokes” allow it to trap all kinds of sauce and ingredients. 

30. Pastina

Pastina is the smallest type of pasta there is. Any pasta that is smaller than one-quarter inch falls in this category. 

It can come in all kinds of shapes but my favorite is the little stars.

Pastina is often served to small children in Italy because it’s so small. 

This is a great pasta for soups or tossed with butter and cheese.