One of the heartiest dishes that comes to mind is the humble staple, pasta. But the number of kinds there are is a totally different ball game, to say the least.
The origin of pasta is debatable if not anything else. In earlier times, there was a common misconception that it was the explorer Marco Polo who brought pasta to Italy from China in the 13th century. But the origin of this misconception was conceived based on an extract in Marco Polo’s journals where he had described a ‘pasta tree’ which later on was thought to be a Sago tree. The flesh of the Sago tree could be used to make a type of starchy bread and in Italian, pasta may mean dough or paste. Hence Polo described the tree as a pasta tree. But this story is mostly discarded as a myth as pasta certainly existed in Italy long before Marco Polo started his exploration of new lands. However, the exact origin story of pasta might remain a mystery as it has been lost over the course of time. Despite the blurry origin story, pasta has managed to satisfy the hunger of people widely in Italy in the Medieval period. Since ancient times, pasta has been a part of the country’s heritage, culture, and even literature. In the 17th and 18th centuries, this humble and hearty dish began appreciated by the non-Italians too. Holding hand with ‘The Grand Tour’ taken by well-to-do men of Europe and aristocratic travelers used to indulge into the countries culture and many of the Englishmen brought back with them past home which made it so popular that macaroni which is a type of pasta, became a term to signify someone with over-the-top hairstyles.
In the modern world, pasta is not just a humble staple rather it has been given a facelift by pairing it with various kinds of sauce, meat, and other things. Nowadays, you can get pasta as a homely meal like your grandma used to cook or you could get a high-class pasta dish with a 5-star rating from a renowned restaurant. And the different kinds will surely blow your mind away as there are a lot more than spaghetti, macaroni, and penne. This is one of the most versatile dishes in the culinary world, whether it is boiled, fried, tossed with a chunky tomato sauce, or light creamy pesto sauce, pasta can be the ultimate partner. Here is a trivia fact for you; there are as many types of pastas as there are days in a month. Yes! Thirty-one different kinds of pasta are available in the market but they come under five subcategories. Let’s see how many of them you can guess.
Firstly, comes the Long types of Pasta, under this there comes:
- Spaghetti
Probably the most common type of pasta is the Spaghetti pasta. The name came from an Italian word, ‘spaghetto’ which means ‘little cord’. These are long, thin, cylindrical, and solid pasta ranging between 25 to 30 cm long and are famous for the classic dish of spaghetti and meatballs. These are mostly a bit on the thicker side which helps it to navigate and not get lost in the heavier or hunky sauces but that does not mean it cannot be served with a lighter sauce too. The texture of the pasta makes it a good fit for both thick and light sauces.
- Capelli D’Angelo
The other name for this kind of pasta is angel hair. These are long and very thin cut so they can only be paired with very light sauces or light soups. It is a better choice when someone is in a rush and just wants to whip up a quick meal. So a light creamy sauce or a healthy chicken soup might be a great companion to this kind of pasta.
3. Fettuccine
Might be considered as the descendant of the thin Capelli D’Angelo, Fettuccine is mainly popular in Roman and Tuscan cuisine. These are flat ribbon-like and thick in texture. The name means ‘little ribbons’ in Italian which justifies its shape. This kind of pasta was the first to be invented in 1908 with a dish called Fettuccine Alfredo.
- Tagliatelle
A lot like Fettuccine, Tagliatelle is flat ribbon-like in shape but a bit more narrow than Fettuccine. But the main difference is Tagliatelle is made with egg in the mixture whereas Fettuccine does not contain any eggs in the mixture. This kind of pasta goes very well with sauces of any style along with fish, meat, and vegetables. Tagliatelle with some tomatoes and greens, with salmon and spinach, or with a porcini mushroom cream can leave licking your plate at the end of the meal
- Bucatini
This pasta is also known as perciatelli and it is long and thin in structure like the spaghetti but it is hollow in the middle. So it is like a very thin straw. The best way to pair this kind of pasta is to cook it with sardines or cuttlefish as dictated in the Neapolitan tradition. But a simple garlic and butter sauce might just take the stage if you are in a bit of a rush.
- Pappardelle
This kind of pasta is long, flat, and broad ribbon-like in structure which is mostly used in the Tuscany cuisine. The brad egg pasta is very good when paired with chunky and meaty sauces which are part of the Tuscany cuisine. Thrown in creamy mushroom sauce or tossed with Portobello mushrooms with a hint of rosemary, this pasta can bring the epitome of flavor to the plate.
- Linguine
This kind of pasta is similar to the spaghetti but it is flattened into an elliptical shape. The strips are about 10 inches long with a diameter of about 3 millimeters. The name is derived from a term that means ‘little tongues’ in Italian. Tossed in lemon garlic sauce, lemon tomatoes or Parmesan and garlic can light up a plate like nothing. It is mostly used in case there is a shortage or lack of spaghetti in the pantry.
- Vermicelli
Similar to angel hair in looks, this kind of pasta is thicker than angel hair but thinner than the commonly used spaghetti. The name Vermicelli literally means, ‘little worm’ in Italian, and this kind of pasta is mainly used in the stir-fried dishes. Cooking with this pasta can be a fuss-free experience as it is very quick to cook and with a little bit of oil and fried ingredients, this dish can be delicious, quick, and soul-satisfying at the same time.
The second category is Short types of Pasta, which include:
- Farfalle
This is a very versatile kind of pasta with a very pretty look to it. It looks like a butterfly or a bow tie. The use of this kind of pasta is a lot more diverse as it can be paired with a light base of olive oil and butter, as well, it can be paired with thick, creamy sauces like tomato, pesto, and cream. It can also bring life to the pasta salad that you have in mind and even to your bowl of stir-fried veggies and meat. Either way, you do not have to think too hard when it comes to farfalle.
- Orzo
This kind of pasta is small, flat, and oval-shaped looks like rice, and is made with durum wheat semolina. These small bits of heartiness when tossed in creamy and light parmesan cheese sauce can bring water to your mouth. For a quick meal, these little bits of flavor can be whipped up with blistered tomatoes along with garlic, parmesan, and yogurt. It saves time, and energy and keeps you feeling full for a long time
- Fusilli
This kind of pasta looks like a spiral and is thick and sturdy in texture. These are very good when paired with heavy sauce as the spiral helps in holding the rich creamy sauces. It tastes great when put in pasta bakes, salads, or one-pan dishes. Due to its dietary fiber contents, it helps and aids in digestion and the promotion of a healthy digestive system. It even helps in maintaining blood sugar levels and a healthy weight. Tossed in creamy white bean sauce or placed in a salad with olives, peppers, and Dijon vinaigrette this pasta packs a whole bunch of flavors every time.
- Orecchiette
This pasta gets its unique name due to its unusual appearance that looks like little ears. These are made with just semolina, water, and salt. The rough surface of the pasta helps in holding on to sauces when cooked. The most traditional dish that is prepared with this kind of pasta in Italy is the Orecchiette with crime di rapa or the broccoli rabe. These kinds of pastas are also known as recchietedde or chiancaredde.
- Campanelle
These pastas are pretty like flowers. Well, that is not an exaggeration at all because the name literally translates to ‘bellflower’. Yes, the pastas look like flowers on the plate and are a very versatile one as well. It is thin with petal-like, fluted edges, and in the middle, it is hollow which helps it in capturing the sauce inside. This pasta makes a great companion when paired with dairy-based sauces like cheese or béchamel, or with vegetable sauces like pumpkin, beans, or lentils. It also goes perfectly fine with meat or fish-based sauce and the flower-like structure makes every plate beautiful like a blossoming garden.
- Gamelli
This kind of pasta may look a bit like fusilli but it is not the same. Gamelli is a kind that looks like two thick and hollow strands of pasta are twisted together. Although the name derives from a term that means ‘two twins’ in Italian the pasta is not made from two strands. Rather it is made from a single S-shaped strand of pasta. The curves and crevices are perfect to hold the sauces. Either paired with a creamy garlic sauce or with robust roasted tomatoes and red pepper, this pasta will lighten up your mood whenever served.
- Radiatori
These small, squat, and condensed-shaped pasta are ideal for heavy sauce. The name was given as by the looks of it, this kind of pasta seems to resemble the old-fashioned radiators. The bends and twists are perfect to hold thick sauce as well as keeping their ‘al dante’ form to the point. Nowadays, there is a unique-looking version of this kind of pasta is being sold in the market. It is called the Charcoal Radiatori pasta which is black in colour. From spinach and sun-dried tomatoes to Italian sausages, when paired with this kind of pasta, it can be a mega hit on the plate.
- Egg noodles
Not so different from regular pasta, the egg noodle pasta has just one thing dissimilar, which is, it contains egg in the mixture. They can replace regular pasta in any dish but they have slightly lower percentages of carbs, protein, and calories. But this kind of pasta is mainly enriched with selenium which is a mineral that plays a major role in immune functions along with several other vital nutrients like thiamine, niacin, and riboflavin which are required in energy production, brain health, and DNA repair.
The third category is Types of Tube Pasta, which consists of:
- Macaroni
These are small, tube-shaped, and slightly bent in the middle. The hollow middle and the bending structure are ideal for holding thick sauce. It is one of the most commonly eaten and cooked pasta in the world. From school cafeterias to restaurants, this beloved type of pasta is widely liked and the most classic dish ever created with this pasta is the world-famous macaroni and cheese. Apart from the cheesy goodness, this pasta can also go perfectly with a bit of chili and tomatoes to get the desi flavors.
- Rigatoni
The name comes from a term that means ‘ridged’ and it has ridges on the outside but is smooth on the inside. These are wide, short, and hollow in structure. The ridges obviously are there so that the sauce sticks to the pasta better. They are basically the longer version of penne which makes it a good fit for tomato-based sauces like vodka or marinara. They can be baked or tossed in a creamy tomato sauce or can be served with sausages too.
- Penne
This kind of pasta got its name from a word that means ‘pen’. They are a bit longer than rigatoni pasta with a cylindrical shape and angled edges. The shape of this pasta was inspired by a quill. The most common way of cooking this kind of pasta is with garlic and olive oil which presents as a much light sauce but it can also be paired with tomato sauce along with meats and some fresh herbs on the side.
- Ziti
These are medium and tubular-shaped pasta which is hollow in the middle. The hollow center is perfect at holding the sauces inside and when bitten into it, the explosion of the smooth pasta along with the flavourful sauce will make you want to keep digging into your plate. These kinds of pasta are best for dishes like baked pasta or pasta casserole dish with lots of cheese and sauce. These are also known by the names, boccolotti, zitoni, candele and zituane.
- Manicotti
This kind of past is somewhat the Italia-American version of cannelloni. The name of the pasta in Italian means ‘handcoat’ or ‘hand muff’. Interestingly, these kinds of pasta are not made like traditional pasta; rather they are made with crepe. This kind of pasta is a bit larger than the American Cannelloni tube with ridges on the outside a bit thicker than cannelloni. These are tube-shaped which are used for mainly stuffing. So any dish that requires stuffing and baking, manicotti is the way to go for these kinds.
- Cannelloni
A lot similar to manicotti, cannelloni are also tube-shaped in their structures which are mainly used for stuffing and then baking. But unlike manicotti, cannelloni is a lot smoother without the outside ridges and more soft and thinner than manicotti.
- Cavatappi
This kind of pasta may look like the common macaroni but there is a slight difference between them. The macaroni is slightly bent in the middle whereas, the cavatappi curls at the end which gives it a much similar look and they are a bit bigger than macaroni. But due to the similar texture and somewhat similar shape, cavatappi can be used in the place of macaroni in various dishes including the old and classic mac and cheese or the cav and cheese if you may.
- Ditalini
These are small tube-shaped kind of pasta that got its name from an Italian word which means ‘little thimbles’ as they resemble the small sewing objects. A bigger version of this pasta is also sold which is called ditali. They are mainly used in soups like pasta e fagiole but they can easily be paired with light sauces like cheese or heavy tomato sauce along with beacon on the side.
The fourth category is the Types of Stuffed Pasta, which includes:
- Ravioli
These are kinds of stuffed pasta that can either be round or square in shape made from one sheet of pasta lying on top of the other with the filling or stuffing inside. The edges are then sealed with a little bit of water. Mainly these pastas are filled with ricotta, black pepper, and spinach or lemon rind. This pasta might be a simple staple in traditional Italian cooking but in the Italian restaurant, the chefs don’t take this pasta lightly as it is very easy to overcook it.
- Agnolotti
Very similar to ravioli, angolotti is also a type of stuffed pasta but the only difference is that ravioli is made from two separate sheets of pasta layered on top of each other with the felling inside whereas, agnolotti is made from a single sheet of pasta which is folded over with the stuffing inside. There are several other names for this kind of pasta such as, Piat d’angelòt, agnellotti, and langaroli.
- Tortellini
Unlike the other two above-mentioned kinds of pasta, this kind of pasta is a bit more hard to make due to its unique shape. These are ring-shaped pasta with filling inside. There is also a larger version of this pasta which is called Tortelloni. This kind of pasta is often served in a soup or broth, apart from this, this pasta goes very well with light sauce bases. The larger versions are mainly stuffed with vegetables while the smaller version is often filled with meat.
- Conchiglie
These pastas appear to look like jumbo shells which are also what they are known by. The conchiglie or the ‘conch’ shell kinds of pasta are very good when paired with heavy sauces and vegetables as their unique shell shapes help in scooping out the sauce along with bits of vegetables when eaten.
And the last category is sort of miscellaneous which consists of other types of pasta like:
- Lasagna
Lasagna might be one of the most popular dishes in the world a small fact should be mentioned here. The dish is actually named after the pasta lasagne which is used to make the dish. In the traditional method, the dish is usually made with layers of lasagna on top of layers of meat, vegetables, and cheese.
- Rotelle
The wheel-like structure of this kind of pasta not only adds an element of beauty when put in soups or salads but the spokes of the wheel are very functional as well as it helps to capture small bits of meat, vegetables, and seafood sauces. They are very similar to another kind of pasta called the ruote pasta.
- Gnocchi
Unlike traditional kinds of pasta, gnocchi is not made from wheat or semolina; rather it is made from mashed potato. Many do not consider them as pasta but think of them as dumplings due to the potato as the main ingredient of its making. But these small bite-size bombs of flavour when cooked right attain a silky and fluffy pillowy texture which is great at absorbing the flavours of the sauce they are cooked in. Either fried or boiled, these mini pastas can be consumed with a whole heart anytime, anywhere.
