All that remains is not to get confused about which pasta is intended for what, how it is prepared and what it is served with. It is clear that we also have experts, but we have made this list - Italian pasta - from A to Z - for those who are still lost in front of the numerous packages of pasta on the store counter.
Unlike lists on other sites, we decided to make it in the Latin alphabet. We believe that when going to the store or coming back from it with a new package of pasta, it is more convenient to find its name alphabetically. And then, already understanding “what it’s eaten with,” look for suitable recipes.
Acini di pepe
- "pepper grains"
Fine paste, as the name itself suggests. Used in soups and many salads.
Agnolotti- agnolotti
Filled pasta. Small cute Agnolotti stuffed with meat, or ricotta cheese, spinach... Served with various sauces - to taste. 
Alphabet
- alphabet (alphabet)
Children especially like this small paste, and even unloved soups they eat eagerly, looking at the letters. 
Anellini- anellini
Small pasta - miniature rings that are usually added to soups and salads. 
Bucatini- bucatini
From the Italian bucato - holey. Long pasta with a thin central channel. The diameter is only 2.4-2.7 mm. Very reminiscent of straws. The ideal companion sauce is the aromatic All "amatriciana (Amatriciana), with loin or bacon and tomatoes. However, Bucatini is good with any tomato, vegetable and cheese sauces. 
Campanelle- campanella
Figured short paste in the form of small bells or flowers. Campanelle is usually served with thick sauces (cheese or meat) and used in salads and soups. Sometimes they are called "gigli" (lilies). 
Cannelloni- cannelloni (large tubes), which most closely resemble (after baking) stuffed pancakes. And not only externally - Cannelloni is also designed for. Any meat, cheese, spinach... They are poured with sauce, tomato or bechamel, and baked. 
Cappelletti- cappelletti
Small “caps”, most often with filling. But there are also without it. Served with sauces, broth and simply grated Parmesan. 
Capellini- capellini
Long, round and very thin - a little more than 1 mm - paste. In Italian capellino means hair. By the way, there is an even thinner paste with the cute name “angel hair” - “Cappelli d’Angelo”. It is customary to prepare light, delicate sauces for it.
Cavatappi - cavatappi (corkscrew)
Cheerful spiral curls go well with both sophisticated and simple sauces. It is because of their shape that they are used in salads. 
Conchiglie- conchiglia (clam shells)
Sounds familiar, doesn't it? We have known them for a long time under the name “shells”. The shape helps them hold any sauces. Good both baked and in salads. Large conchiglia (conchiglioni) are usually stuffed. 
Conchiglioni- conciglioni
The same shells, but larger. Most often they are stuffed and baked with sauces, made. 
Ditalini- ditalini
These are small, very short tubes; in Italian their name means “thimble”.
They are also used for thick soups and stews - for example, with beans, vegetables - and for salads. 
Elbow macaroni- elbow macaroni
Old friends again - horns.
Curved, hollow cones that are traditionally used to make macaroni cheese, i.e. macaroni and cheese. They are used in both baked dishes and pasta. 
Farfalle- farfalle (butterflies)
They say they appeared back in the 16th century. Can you imagine how they were made by hand back then? We cut the dough, clamped the middle of each rectangle... There are also colored butterflies. And they are usually served with bright vegetable sauces, the basis of which is tomatoes, but maybe with other sauces.. 
Fettuccine- fettuccine (ribbons)
The noodles are flat, long, half a centimeter thick and a centimeter wide. Italians still often make it themselves. Fettuccine uses the same recipes as for linguine. It is usually served with spicy tomato or fish-based sauces (for example, mackerel or smoked tuna), as well as creamy sauce (mascarpone). 
Fideo- fidio
Short thin threads of paste are slightly curved. Used in various soups, salads, main courses. 
Fusilli- fusilli
Figured paste is a spiral about 4 cm long. With the addition of spinach it becomes green and tomatoes - red. Larger fusilli with a more twisted spiral are called "rotini". They “absorb” the sauce very well. They can be combined with almost all sauces, but the ideal pairing is with sauce (pesto). Also used in . 
Gemelli- gemelli (twins)
Thin products twisted into a spiral, looking like two strands twisted together. An excellent company for this pasta are meat, cream, vegetable and fish sauces. 
Gnocchi- gnocchi (small dumplings)
Usually made from dough with cheese, semolina, potatoes or spinach. They are traditionally served with melted butter and cheese. In Italy this is a cheap and very filling meal. 
Lanterne- lanterne
The curled, ribbed shape and small size make this pasta ideal for serving with the thickest sauces and for a variety of impressive salads. 
Lasagne or lasagna- (lasagna)
Flat pasta for baking. Thin plates of different sizes with straight or “gathered” edges. it is folded into a mold like a cake, layered with meat, vegetable, cheese and seafood fillings, thick sauces, usually bolognese, and baked in the oven. One of the most popular pastes. 
Linguine (linguini)- linguini (tongues)
Similar to spaghetti, but a little longer and not round in diameter, but flattened. Thick sauces based on tomato and fish are suitable. This pasta is especially good with marinara, pesto, and creamy mascarpone sauces.
Maccheroni- pasta
Apparently, macaroni was almost the first representative of Italian pasta in our country. And for some reason they became the name of the entire class - “pasta”. However, it is difficult for an Italian, unlike us, to imagine that pasta - like any other pasta - can serve as a side dish. After all, they, being hollow inside, are so good with thin sauces that easily get inside and soak the pasta. 
Manicotti- manicotti
Similar to penne, but wider and longer. They come with a corrugated surface. Lightly boiled, stuffed with various fillings, filled with sauce and baked. 
Orecchiette- orecchiette (ears)
Cute, less than 2 cm in size, products that really look like small ears. Used in soups, salads and as an independent dish with various sauces. 
Orzo- orzo
In appearance, this pasta is most similar to rice, and the size is the same. Used in soups and salads like. 
Pappardelle- pappardelle
Wide, long noodles similar to fettuccine noodles but wider. A “talking” name, if you know that in Italian “pappare” means to greedily eat, devour. Served with thick sauces, often in baked dishes. 
Pasta colorata- colored paste
Many types of pasta are colored. Interestingly, only natural “dyes” are used for this - tomatoes, spinach, eggs, pumpkin, carrots, beets, truffles, chili peppers and even squid “ink”. The color does not affect the way the pasta is cooked, it all depends on its shape. 
Pastina- pastina (beads)
One of the smallest varieties of short pasta. Light soups and salads are prepared with it. 
Penne- penne
The name comes from the Italian “penna” - feather. These tubes, up to 4 cm long and up to 1 cm wide, with their beveled edges, really look like a writing pen. Penne has long been one of the most popular pastas. Usually it is not boiled until fully cooked (al dente, by the clove) and seasoned hot, often thick. Penne is good in both casseroles and salads. 
Perciatelli- pechutelle
Thicker than spaghetti, but also long and straight hollow tubes. Prepared according to the same recipes as spaghetti. Especially good with meat sauces and baked with eggplants. 
Radiatori (Radiators)- radiators
This corrugated pasta with ridges and deep grooves is most often served with thick, creamy sauces. But it is also tasty in baked dishes, salads, including cold fruit ones. Garnishes a light soup. 
Ravioli- ravioli (small turnip)
Similar to our dumplings. But the main difference is not even in the shape, but in the filling - it is not placed raw in the ravioli. The filling can be anything - meat, fish, vegetable, cheese, even chocolate. boiled and usually served with simple sauces with tomatoes and basil, so as not to interrupt the taste of the filling itself. They are also baked with sauces. 
Rigatoni- rigatoni
“Rigato” - cut, grooved. These short thick tubes actually have a grooved surface. Thanks to this and the wide hole inside, they perfectly hold any sauce and are good for baked dishes and salads. 
Rocchetti- rochetti (coil)
This short paste is used to create salads, stews, and as a stand-alone dish with a thick sauce. 
In Italy, there are several dozen types of pasta and no less sauces and dressings. How to choose pasta sauce to get the most delicious dish? What's the best way to navigate the pasta-sauce jungle?
Sauces for long pasta formats
We're talking about tagliatelle, fettuccine, pappardelle, linguine, spaghetti, trenette, bavette...
For these types of pasta, stew sauces based on various types of meat, sauces based on vegetables (mushrooms, peppers, zucchini...), sauces made from fresh or canned tomatoes with the addition of basil, sauces based on fish (tuna, sardines, shrimp, mussels) are well suited. , telina and vongole), sauces based on aromatic herbs (basil, parsley, oregano), quick sauces OM garlic and hot red pepper or anchovies and shrimp, cheese and black pepper, white sauces (delicate cheeses and spices like saffron, ginger) .
Sauces for long holey or twisted pasta formatsperformatidipastalungaforataoppureritorta
We say zite, bucatini, fusilli, torciglioni... zite, bucatini, fusilli, torciglioni…
In this case, vegetable sauces made with tomato sauce and the addition of eggplant, pepper, zucchini, artichokes, mushrooms, olives, capers and aromatic herbs are best suited. Combinations between all ingredients are possible, according to personal tastes. In addition, all options include a "red" version and a "white" version, without tomato.
Sauces for the thinnest long format pasta
Taglialine, capellini, vermicelli and all thread-like types of pasta. Tagliatelline, capelli d'angelo, vermicelli e tutte le paste filiformi in generale.
Here, the sauce selection revolves around two typologies: “white” sauces and “raw” sauces. By white we include unprocessed butter and cheese melt, butter and sage, melted butter and cheese, and egg sauce. "raw" classic fresh tomato with OM, or aromatic herbs with OM.
Sauces for long egg paste formats
Homemade or industrial paste.
there are two significant choices here: wild game sauces and delicate sauces. Sauces with wild meat include hare, pheasant, duck, quail, cooked strictly with red sauce. For thin, delicate sauces, sauces made from cream and ham, cream and peas, and ham and peas are suitable; cream is optional, but recommended.
Sauces for short pasta format
Pasta with a large diameter, smooth or cut: pasta, sedani, penne, tubes, mezze manique, shells... maccheroni, sedani, penne, pipe, mezze maniche, conchiglie...
Here, most of the sauces are meat stews: pork, beef, salsicci, or meat with the addition of mushrooms.
As an alternative, sauces with artichokes, zucchini, peppers, eggplants, asparagus buds, and mushrooms.
Sauces for short and flat pasta formats
Lasagna (type of pasta),lasagneta, butterflies, ribbons... Lasagne, lasagnette lisce o rigate, farfalle, nastri…
Cremose and thin sauces work best: cream and cheese, cream and salmon, cream and caviar.
or cheese and herb sauces like ricotta and spinach, ricotta and asparagus, gorgonzola and fresh flavors.
Sauces for the shortest pasta format
Tubes,
ditalini,
sedanini,
Pennette …
Tubetti, ditalini, sedanini, pennette, lisce e rigate…
With these formats, sauces made from vegetables and legumes are very suitable: with beans, peas, lentils, chickpeas and beans, if possible with the addition of chopped garlic and parsley. These types of pasta resemble a very thick soup.
There is also pasta cooked in the oven, stuffed pasta, soup pasta, gnocchi, but more on that next time.....
tatianiaemil
In Italian cuisine, making sauces is an art. They cannot be called simply an addition to. This is a separate dish that requires detailed attention. People sometimes think that sauce in Italy is a mix of those products that are available and available to any housewife: local fresh ingredients, of course, or products from the pantry in the winter months. And so it goes. But in every family, in every restaurant, the same recipe can be prepared differently, which makes each dish unique.
Tomato
Traditionally, sauces are made from ingredients that are in season, resulting in amazing natural flavors. At first glance, such ordinary tomatoes, beans and legumes, herbs and garlic, and even nuts, stewed with olive oil and mixed in a blender, turn ordinary pasta into an exquisite restaurant dish.
Traditional pasta dressing was originally a mixture of olive oil, tomatoes and basil. After experimenting, the cooks added cheese and the result pleased everyone. This is how the classic Italian dressing was born. Interestingly, the type of cheese used is different in each region, so the taste is always different.
In Sicily they actively use, in Emilia-Romagna -, but in Campania they give preference -.
Pesto
Another well-known one is (Pesto) - an Italian classic. This sauce comes from sunny Liguria. You won't find a smoother sauce than this. The rich green color is obtained through the use of olive oil and basil with the addition of chopped pine nuts.
And in some Sicilian versions, pine nuts are replaced with pistachios, and finely chopped mint is added for freshness and flavor accent. “Pesto” comes from the Italian verb pestare – to crush or crush, and for good reason. During the cooking process, all ingredients are mixed in a stone mortar.
The Sicilian pistachios used in Pesto must be freshly picked - still greenish - slightly dried, but not fried, in other words, raw. This of course deepens the green hue of the sauce. Pesto should contain at least two thirds of pistachios. Basil and mint should be fresh, olive oil only Extra Virgin. This is not a recipe where you can experiment with the amount of ingredients because it will completely change the taste.
Today Pesto is also sold in Italian stores of excellent quality, which is not surprising. In Sicily, with the help of modern technologies, good production of this product has been established, so it is not necessary to devote time to cooking.
Although, can a canned product really bring as much pleasure as the process of cooking and savoring the dressing made with your own hands? Traditional spaghetti goes well with the sauce. They must be of very high quality, for example spaghetti alla Chitarra. Plus, the grated cheese used to top the Pesto should also be the best available.
Cuttlefish ink
There is another sauce that can be classified as “exotic” - “Seppia” or “Nero di sepia”. The main ingredient of the popular dish is cuttlefish ink, which gives it a deep dark blue or even black color. Despite its color, Seppia or Nero di sepia sauce is not only ink. It also contains pieces of the Seppia cuttlefish itself, sautéed with garlic or onion in olive oil, tomato puree, white wine, parsley and pepper. The exotic sauce also goes best with spaghetti. However, we should not forget that in Italy seafood is never accompanied by grated cheese.
Carbonara
We can’t help but mention the well-known “Carbonara” – a creamy, thick and slightly meaty sauce. When adding it to any pasta, the dish is called “Carbonara”, so many people mistakenly believe that this is the name of the pasta. There are basic components of the sauce that remain the same: eggs, cheese and (pancetta). Pancetta is similar to ham, but looks and cooks a little differently.
In addition to cheese and pancetta, eggs and cream are used. Although Carbonara can be prepared separately, it is best to do so with the pasta at the same time. The ingredients are added to the hot pasta, allowing it to cook even without the heat of the stove. Then cheese is added and everything is thoroughly mixed. The main thing is the absence of lumps. This requires skill and skill, but, as they say, nothing is impossible.
Create, cook and discover your Italy, and I will be happy to help you with this!
What's your favorite pasta sauce?
1. Pasta sauce or lasagne? 2. German psychologist Erich? 3. ... about the city of Kitezh? 4. Crimson Bead of the Swamp? 5. Animals in cages? 6. Microbial reference? 7. Thought without meaning? 8. Front panel? 9. Business desk? 10. Red berry in Turkic? 11. Boyar, brother-in-law of Tsar Fedor I? 12. Faculty General Staff? 13. Did you suffer for a piece of meat? 14. Unintentional mistake in speech? 15. The abomination of desolation? 16. Bogolympian? 17. Death spiral on ice? 18. Soviet battery? 19. Although with butter, is it offensive? 20. Three-tiered crown? 21. Top model Roslyakova? 22. Does it help with chemicals? 23. Singer Sotkilava? 24. Ostrich from the pampas? 25. Actor Smith? 26. What is the currency of Korea? 27. A womanizer's hook? 28. What is copra obtained from? 29. Caroline Kuek on stage? 30. Wing of the house? 31. A villain among kings? 32. Great effort? 33. An outdated name for solid oil? 34. Procession in the laurels of the winner? 35. Suvorov Fortress? 36. A swamp covered with moss? 37. ...Pooh? 38. Fabric with a wave-like sheen? 39. Chukotka roach? 40. Dance floor for animals? 41. What do the chatterers spread? 42. House on parole? 43. A station that sank in the ocean? 44. Knockout punch? 45. Brother Hama? 46. Jamaican music? 47. Grandfather of Zeus? 48. Basque man who fell in love with a gypsy? 49. The first artificial protein? 50. Religion with a crescent moon? 51. Village with Kutuzov’s hut? 52. Japanese sickle?How to choose the right pasta sauce is a whole science. Italians take the choice of sauce almost as seriously as girls take the selection of shoes to match a dress. But if Italians imbibe these simple techniques of good cooking literally with their mother’s milk, then everyone else needs to learn a little.
The basic principle for choosing a sauce is the following - the more dough, the thicker and richer the sauce. Conversely, the thinner the pasta, the lighter and weightless the texture of the sauce.
Pasta with sauce is a single whole, monolith. While eating, the sauce should not roll off the pasta and remain on the plate.
Therefore, it should be clear that Italians will not cook spaghetti bolognese. The spaghetti is too thin to hold the meat stew.
| Paste form | For example it could be... | Sauce |
| Long and thin | Spaghetti, linguine, fusilli lungi, vermicelli, capellini, spegettini, bucatini | Light sauces with added seafood, creamy sauces, butter-based sauces. |
| Long pasta in the form of ribbons | Tagliatelli, papperdelli, fettuccine, mafaldini | Rich meat sauces |
| Shells | Conchiglie, lumachi | Thick creamy or meat sauces. The shape allows you to stuff the shell with sauce |
| Twisted | Fusilli, troffi, storosapretti, caserecci, gemelli | Light, smooth sauces with little texture. For example, pesto. |
| Tubes | Penne, rigatoni, macaroni, paccheri | Thick vegetable sauces baked with cheese. Also good with meat stews like Bolognese. |
| Small form | rzo, fregola, canestrini, stellini | Go to soups, stews and salads |
| Stuffed pasta | Ravioli, tortellini, cappelletti, capellini | Traditionally served with light sauces based on butter or olive oil. |
Fresh pasta
Fresh pasta, pasta all'uovo, is usually made from soft wheat and eggs. The most famous representatives are tagliatelle, pappardelle, fettuccine, lasagne, garganelli. This pasta is never cooked al dente. (With fresh pasta this is simply not impossible). On the contrary, it should be tender, smooth and velvety. That’s why sauces for fresh pasta often contain cream or butter. This is also due to the fact that many of the above pasta forms originate from areas of Northern Italy, Tuscany and Emilia-Romagna, where pastoralism was historically more common. Meat sauces and truffles also go well with this pasta :). Truffles are also damn good with butter and cheese.
Dry paste
The second type of paste is dry paste. What is sold in any supermarket. “Acqua e farina”, flour and water, translated from Italian. This pasta is mainly made from durum wheat flour. Spaghetti, bucatini, linguine, rigatoni, bombolotti... you're definitely buying some of the above pasta. Dry pasta requires some technical effort to produce and is a little more difficult to prepare than fresh pasta. Tomato sauce, capers, olives, anchovies, garlic, and olive oil are the most common companions of dry pasta. Short and especially ring-shaped pastas go well with sauces from legumes or finely chopped vegetables.
Stuffed pasta
The third type of pasta is filled pasta. Everyone knows ravioli, and not so famous agnolotti, mezzalune, tortellini, tortelli. They are united by “fresh” dough and the presence of filling inside. Here everything is as simple as possible - the sauce is often butter or “golden” sauce. In some cases, this pasta is served with broth (brodo).
Pasta with a lot of dough
The fourth type of pasta, which is worth mentioning separately, is pasta that contains a lot of dough. It can be egg-based or simple, usually handmade. These are gnocchi, cavatelli, orieceti, trophy. This type of pasta often comes with a lot of thick sauce with a strong flavor. Pesto, sauces with sausage, or game meat are used here.
