Have you ever wandered down the pasta aisle in your local grocery store and felt utterly bamboozled by the avalanche of pasta choices? I know I have. As a self-proclaimed Italian cuisine connoisseur and having lived in Italy for almost a decade, I was under the delusion that I knew everything there was to know about pasta. But standing in that aisle in the heart of Umbria, I had an epiphany: my pasta knowledge was as flat as a lasagna sheet! There was a whole pasta-verse of bizarre shapes waiting to be discovered. This realization ignited a noodle-fuelled curiosity in me, and I embarked on a mission to uncover the most peculiar, rare, and downright odd pasta shapes. What I found was not only an eccentric assortment of pasta shapes but also a fascinating array of pasta dough types. In this post, we’ll dive into the zany and scrumptious world of pasta shapes and how the dough can transform the dish. So, buckle up, folks, and get ready to jazz up your pasta game and tickle your taste buds with some unconventional shapes and flavors.
“Everything you see, I owe to pasta.”
~ Sophia Loren
Pasta is the epitome of comfort and versatility that has captured the hearts and taste buds of food enthusiasts around the world. From its humble origins in Italy to its countless variations across different cultures, pasta has become a beloved culinary staple that transcends borders. From long and elegant strands to short and playful twists, and even those that resemble little ears (appetizing, right?), the variety seems endless. Some people say there are about 360-400 pasta shapes, others claim there are more, and if you times that by the number of ways of cooking the pasta? Well thats a lot! So thankfully I’ve narrowed it down to my most tantilizing 21.
There are three main types of pasta dough, and each has its own unique characteristics. First, we have dry pasta, which is commonly made with durum wheat or semolina flour. However, other types of flour like corn, rice, or kamut can also be used. Dry pasta is carefully dried to less than 12% humidity, allowing it to have an impressive shelf life of up to three years.
Fresh pasta, by contrast, retains more water, with a minimum humidity of 24%. And although this results in a shorter shelf life and requires specific storage conditions, the reward is in its speed of preparation and wonderful, tender texture. Homemade fresh pasta needs to be consumed within a few days, but store-bought versions can last for about 30 to 90 days.
Now, let’s talk about egg pasta: By incorporating one egg for every 100 grams of flour, egg pasta offers a richer texture and a smoother taste, thanks to its higher content of fats and proteins. And contrary to popular belief, it’s made with the whole egg, not just the yolk. Whether you enjoy it dried or fresh, egg pasta brings a touch of luxury to any meal.
When it comes to picking the perfect pasta-type for your dish, the great news is there’s no need to get your noodles in a twist! Whether you prefer fresh or dry the pasta works like a culinary chameleon. But fair warning: if you’re sharing a meal with an Italian, tread carefully—discussions about pasta shapes and sauces are as serious as a mafia meeting!
Here’s a little nugget of wisdom to stash in your apron pocket: Good pasta shouldn’t magically pull a trick and double in size when you cook it. If it does, it’s probably been hanging out with some low-quality friends (we’re looking at you, mixed grains). So, keep an eye on your pasta quality to avoid any culinary catastrophes!
Lastly, when cooking pasta, remember that the water should be as salty as a sailor’s vocabulary—at least that’s what my Italian Nonna, the real kitchen maestro, always insisted.
“Life is a combination of magic and pasta.”
~ Federico Fellini
Category: Strand pasta
Pronunciation: Bee-go-lee
Typical pasta cooking time: 9–12 minutes
Bigoli are like the beefed-up bodybuilders of the pasta world, strutting around like oversized spaghetti; Hailing from Venice and stealing the hearts of eastern Lombardy. The name “bigoli” comes from the dialect term “bigàt,” which means “caterpillar,” because, let’s face it, these noodles look like caterpillars lifting weights. Once upon a time, they were made with buckwheat flour, thanks to some epic trade route from China to Venice. Nowadays, they’re usually packing whole wheat flour. Oh, and don’t even get me started on how yummy they are with seafood sauces.
Category: Tubular pasta
Pronunciation: Boo-ka-tini
Literal meaning: Little holes
Typical pasta cooking time: 9–13 minutes
Bucatini, the long, hollow spaghetti that gets its name from buca, meaning hole or hollow. This pasta, which could be dubbed “spaghetti in disguise,” can be found all over Italy, where it’s sometimes called perciatelli. However, its true claim to fame is in Lazio. Bucatini all’ Amatriciana was born in Amatrice, a quaint agricultural hub up north, famous for its robust tomato sauce. Picture this: shepherds, with a flair for flavor and a minimalist packing style, toting cured pork jowl (fancy guanciale) and onions that seem to last forever. These essentials form the quick-to-cook tomato sauce that boasts more taste than a gossiping neghbor. When thicker-than-your-average pasta bucatini joins the mix, it’s like a nutritious, hearty meal designed to keep those shepherds going on their long coastal journey. Packed with flavor and carbs, it’s the fuel every shepherd dreams of!
“I like pasta because you don’t have to worry about what shape it’s in; it’s always good.”
– Elaine Stritch
Category: Tubular pasta
Pronunciation: Kah-lah-mah-rahta
Literal meaning: Squid-like
Typical pasta cooking time: 11–13 minutes
The origins of this sea-themed pasta shape, calamarata, hail from the architecturally blessed city of Naples, in the sunny southern region of Campania—Italy’s third-largest metropolitan playground. Calamarata often sports a chic black squid ink dye, embracing its calamari doppelgänger destiny. Fun fact: when I first moved to Italy, I thought I was ordering calamari and ended up with a fabulous bowl of pasta instead—talk about a surprise culinary twist! Made from durum wheat semolina flour, calamarata comically resembles calamari squid rings with its short, thick loops. As an extruded pasta, it’s a factory-only affair and lounges on supermarket shelves next to its petite sibling, calamaretti. The shape of calamarata is an unmistakable munchkin version of the longer paccheri pasta, also a sun-soaked Campania native, so similar that you might see it listed as mezzi paccheri (half paccheri) on restaurant menus along the Neapolitan coast.
Category: Short twists
Pronunciation: Ca-sa-rec-ce
Literal meaning: Homemade
Typical pasta cooking time: 5-6 minutes
Casarecce comes from Sicily, where its name translates to “homemade,” because let’s face it, store-bought is so last century. Sicilian home cooks invented this delightful curvy shape by playing pasta patty-cake with a wooden rod. Traditionally, it’s paired with pasta alla Norma, or with Sicilian pesto, where almonds, tomatoes, creamy ricotta and olive oil it’s perfect for all the little nooks of the casarecce. But don’t get your hopes up about finding it at your local supermarket, even in Italy—it’s basically pasta’s way of saying, “See you in Sicily!”
Category: Soup pasta
Pronunciation: Dee-tah-lee-nee
Literal meaning: Small thimbles
Typical pasta cooking time: 8–10 minutes
Ditalini pasta, the little guy with ancient origins, is like the hobbit of the pasta world—short, stout, and full of character. Its name comes from the Italian word for “thimble,” which might inspire you to sew together a pasta masterpiece. Over the years, its family has grown, with bigger relatives like ditali and the beefy ditaloni popping up. They come in both smooth and grooved surfaces now, but back in the day, ditalini was all about those grooves. As a rule of thumb, ditalini pasta is perfect as an addition to pulse and vegetable soups, stews, and cream soups.
Category: small, round balls similar to couscous
Pronunciation: Fee-go-la
Literal meaning: This name derives from the local dialect, meaning to crumble.
Typical pasta cooking time: 8–10 minutes
Sardinia is Italy’s second-largest island right after Sicily, and it’s got a cool mix of cultures from all over the Mediterranean. Located between Italy and North Africa, the island has welcomed folks from all-over who brought their amazing food with them. One of the island’s culinary gems is fregola, or as the locals say, “fregula.” This pasta has been around since the 10th century when people used to roll semolina dough by hand in a terra cotta bowl called a scivedda until it turned into tiny beads. While it’s kind of like couscous, fregola stands out because after drying, these little grains get oven-toasted, giving them a rich, nutty flavor that add depth to any dish. The name comes from the verb sfregolare, meaning to crumble or reduce to crumbs, which is pretty much how it’s made!
” Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.”
– Sofia Loren
Category: Tubular pasta
Pronunciation: Gar-guh-nay-lee
Literal meaning: This name derives from the Latin gargala, meaning trachea.
Typical pasta cooking time: 8–10 minutes
Like other ancient types of pasta, there are various ‘tales’ about the origins of garganelli pasta. Some food historians claim it first made its grand debut on New Year’s Eve 1725 at the swanky abode of Cardinal Bentivoglio D’Aragona, the papal legate to Romagna. Legend has it, the Cardinal’s chef found himself in a bit of a pasta pickle – he ran out of filling for the cappelletti pasta he was about to serve at dinner. In sheer panic, he rolled up the leftover squares of pasta dough around a stick, then pressed them over the teeth of a weaver’s comb, and voilà! A new pasta shape was born! Or so they say!!! Garganelli is a type of egg-based pasta formed by rolling a flat, square noodle into a cute little cylinder. It can grace your plate in a variety of dishes, but trust me, a traditional beef ragù always hits the spot.
Category: Shaped pasta
Pronunciation: Jay-mel-lee
Literal meaning: Twins
Typical pasta cooking time: 8–10 minutes
The word ‘gemelli’ comes from the Italian word for ‘twins’. But don’t let that fool you – this pasta isn’t just two tubes twisted together. It’s actually just one S-shaped strand twisted into a spiral. Just like those Zodiac twins, the real power of this tasty treat from Puglia is how versatile it is.
Category: Tubular pasta
Pronunciation: Goh-mih-tee
Literal meaning: Elbows
Typical pasta cooking time: 8–10 minutes
‘Gomiti’ means ‘elbows’ in Italian, which is exactly where this tubular pasta gets its playful name. Just a heads up—don’t mix up the classic American ‘Mac n Cheese’ with Gomiti; they’re totally different beasts when it comes to how you make them. Gomiti looks like a little snail shell, open on one end and slit on the other. Italians call this shape lumache, which is just a fancy way to say snails. Rumor has it, Maria Luigia, the Duchess of Parma, might be behind this pasta’s creation. Apparently, the pastry chefs in her kitchen were trying to copy the look of a Viennese pastry called kipfel to make their Austrian-born boss feel a bit more at home.
Category: Ribbon pasta
Pronunciation: Mah-fal-dah
Literal meaning: Named after Princess Mafalda of Savoy
Typical pasta cooking time: 9–12 minutes
Once upon a time, there was a gorgeous princess named Mafalda of Savoy, the second daughter of King Victor Emmanuel III of Italy. When Mafalda came into the world in 1902, some pasta makers claimed they whipped up a new type of pasta to celebrate her birth. But, turns out, the pasta was already a thing known as ‘manfredine,’ and they just swapped the name to honor the princess. Mafaldine, also nicknamed mafalda or reginette (which means little queens), are long, wide, flat pasta ribbons, kind of like pappardelle, but with fancy scalloped or ruffled edges. Made with durum wheat semolina and water, they’re pushed through traditional bronze dies. Mafalda pasta is usually about 1cm wide, with wavy edges on both sides. It’s typically served with a pretty light sauce.
Category: Shell shape
Pronunciation: Mal-lo-red-dus
Literal meaning: Little Moresel
Typical pasta cooking time: 6-9 minutes
These little pasta critters, with their ridged shells looking like fancied-up gnocchi, go by the name gnochetti sardi, or little Sardinian gnocchi. Hailing from the sunny island of Sardinia, particularly from the Campidano region, these pastas are fashioned on a rigagnocchi, a grooved cutting board that probably moonlights as a massage tool. With a chewy consistency and ridges that are sauce magnets, they’re basically the celebrities of Sardinian cuisine, making appearances at holidays, village parties, and even weddings. You might find them starring in Malloreddus alla Campidanese, a dish with a tomato, sausage, saffron, and fennel seed ragù that’s practically red carpet-ready. Or they might mingle with bottarga, the salt-cured fish roe also known as “Sardinian gold,” and clams, or simply chat it up with some sharp Sardinian Pecorino cheese and wild fennel. The name origins of these pasta pieces are up for debate: one camp says it’s from the Latin word malleolus, meaning “little morsel,” while others push the cuddle-factor with malloreddu, meaning bull calf, inspired by the pasta’s adorable pot-belly shape.
Category: Shaped pasta
Pronunciation: Oh-reck-ee-et-tay
Literal meaning: Little ears
Typical pasta cooking time: 9–12 minutes
Orecchiette pasta, those adorable little ‘ear’ shapes, made their grand debut in Puglia sometime between the 12th and 13th centuries and have been rocking the Italian culinary scene ever since. Legend has it, that these tiny ears hitched a ride to Southern Italy from Provence in the 13th century with the Angevins—talk about a historical pasta road trip! Usually, you’ll see orecchiette mixing it up with pancetta, ricotta, and ham in a creamy sauce, but honestly, these little guys are up for any culinary challenge. Their cute, unique shape is basically a magnet for all the delicious toppings. My all-time favorite and a classic Apulian dish is orecchiette alle cime di rapa—orecchiette tosssed with rapini, also known as turnip tops., sausage and chilli.
Category: Soup pasta
Pronunciation: Pah-stee-nah
Typical pasta cooking time: 4-5 minutes
Pastina is the smallest type of pasta produced. Like orzo, pastina can be cooked in a way that’s similar to a risotto. But most often, it’s lovingly added to soups and broths. Kids from all regions of Italy have grown up eating this, making it one of the most nostalgic and comforting dishes. There is no standard “pastina” pasta shape; instead, it’s a general term for any small, shaped pasta. Pastina can take the form of little stars, tubes, or even tiny macaroni noodles or shells. Known whimsically for its healing qualities, as most children had in heartwarming soups when they were sick as children, pastina has earned the nickname of Italian medicine or Italian penicillin.
” When people get sick, they want chicken soup; I want spaghetti with parmesan cheese, olive oil and a bit of lemon zest. It makes me feel better every time. “
– Isabella Rossellini
Category: wide tube
Pronunciation: Pac-ch-eri
Literal meaning: The name comes from Neapolitan paccharia, “slaps”
Typical pasta cooking time: 13-14 minutes
The wide tubes of paccheri might be the only pasta to have ever been wrapped up in an international smuggling caper. Back in the 1600s, the king of Prussia (nowadays known as Austria) was in a pickle trying to spice up his country’s lackluster garlic scene, which paled in comparison to their robust Italian competition. In a fit of desperation, he banned Italian garlic, hoping to force his people to stick to the local, subpar stuff. But little did he know, the crafty Campanians had a trick up their culinary sleeves. Their beloved paccheri pasta was the perfect size to sneak in cloves of contraband garlic. They smuggled these pungent prizes across the border, happily cashing in while the Prussians continued to enjoy their ultra-aromatic Italian garlic. And just to add a slap of irony, the name “paccheri” comes from the Neapolitan word for “slap,” the sound that echoes when this pasta meets sauce.
Category: radiator shaped pasta
Pronunciation: Rah-dee-ah-tor-ee
Literal meaning: Radiator
Typical pasta cooking time: 9–13 minutes
Radiatori is a relatively new shape in the world of pasta, especially as pasta is said to date back to the times of Ancient Rome and perhaps even further! I have come across two schools of thought on the origins of radiatori pasta. Some believe it was created at some point between the two great wars, but the mostly commonly held opinion is that it was designed in the 1960s and is reminiscent of the shape of metallic car radiator grills or old-fashioned heating fixtures. The Italian word ‘radiatori’ translates literally to radiators in English. Some pasta makers claim to have based the design of their radiatori shape on the radiator grill of the Bugatti motor car. Given the Italians love for their car designers, that is an easy thing to believe! Although it is rumoured that this radiator-shaped pasta was invented in the 1960s by an industrial designer, its invention was actually between the First and Second World Wars. And Radiatori’s shape makes it great for thicker pasta sauces.
Category: Shaped pasta
Pronunciation: Roh-tell-ee
Literal meaning: Little wheels
Typical pasta cooking time: 9–12 minutes
Ruote, also known as rotelle, is part of a group of pasta shapes (which includes radiatori and lancette), inspired by the world of mechanics and “designed” in the early 1900s at the time when futurist artists celebrated technological progress and movement. Ruote is Italian for “wheels”, so it makes perfect sense for this pasta to be shaped as a wagon wheel. The three parts of ruote pasta, the two circles and the spokes, have a different thickness, which is what makes this pasta more enjoyable to the palate. The pasta has ridged rings and spoked openings. The spokes trap all the succulent and delicious sauce. Ruote pasta is delicious with full-flavoured sauces such as sausage ragu, but is also great with creamy sauces, for example ham and cream sauce, or to prepare cold summer dishes like pasta salad with tomato, tuna, and olives!
Category: Strand pasta
Pronunciation: Spah-geh-tee ah-lah chih-tah-rah
Literal meaning: Guitar spaghetti
Typical pasta cooking time: 10–13 minutes
The chitarra is like the musical maestro of pasta-making gadgets! Depending on how you tune those “strings,” it can conjure up different shapes and pasta sections. Its ancient ancestor, lu rentrocelo, was mainly the star in the Pescara and L’Aquila areas. To whip up some spaghetti, you just roll out the dough (not too thin, mind you!), slap it on the chitarra, and give it a good rolling-pin massage over the strings. Voilà! You’ve got yourself some square section spaghetti, about 30 centimeters long – just the right length for slurping dramatically! And let’s be honest, those strings on the frame look suspiciously like guitar strings, which is probably why it’s named “chitarra” – because who doesn’t want to play the guitar while making pasta?
Category: Shaped pasta
Pronunciation: Stroh-tzuh-pray-tee
Literal meaning: Priest-chokers, or priest-stranglers
Typical pasta cooking time: 10–12 minutes
This has to be the best name for a pasta, which literally translates to priest strangler; talk about a dish with a backstory! Did someone actually use it to choke a priest, or was it designed as a culinary assassination tool? Neither, actually! The name refers to the gluttonous clergymen who would eat so much of it that they’d practically choke. This quirky name hints at a rebellious history, turning your meal into a comedic conversation starter. Plus, it’s perfect for those thick, hearty sauces that could drown a small village! Originating from the Emilia-Romagna and Tuscany regions of Italy, this pasta has a rustic charm that evokes images of old-world kitchens and families gathered around long wooden tables. The dough, typically made from flour and water, is hand-rolled and twisted into its distinctive shape, giving it a satisfyingly firm texture that grips onto sauces splendidly. Whether paired with a robust ragù, a rich tomato sauce, or simply tossed in garlic and olive oil, Strozzapreti never fails to deliver a joyous eating experience.
Category: short, thin, twisted pasta
Pronunciation: Tro-fie
Typical pasta cooking time: 8-9 minutes
Have you ever wondered about the twisty magic behind trofie pasta? This weird pasta shape, which hails from Liguria, Italy, isn’t just a treat for the eyes. Trofie calls Liguria and also Genova, both seaport regions, its homes. Supposedly, the shape gets its name from the twisting rubbing motion that’s required to make the pasta. Trofie pasta does best with the regionally famous basil pesto, but it is also paired with seafood, which is a steadfast staple in these regions. Perfectly twisted, each piece is a testament to Italian culinary artistry. It’s not just about the looks; the shape ensures a delightful texture and sauce distribution. The origins of trofie can be traced back to the traditional peasant dishes of the region, where it has been crafted by generations of pasta makers whose skill and dedication brought this unique pasta into the culinary limelight. When you enjoy trofie with pesto, you’re not just savouring a meal; you’re partaking in a rich history. From the fresh basil, pine nuts, and Pecorino cheese that make up the pesto to the olive oil harvested from Ligurian groves, every ingredient tells a story of local culture and tradition. The combination of trofie and pesto allows the slightly chewy texture of the pasta to blend impeccably with the creamy, nutty flavors of the sauce.
Category: Macaroni shaped pasta
Pronunciation: Cres-te di Gal-li
Literal meaning: Rooster or cock comb
Typical pasta cooking time: 8-11 minutes
Gallo in Italian translates as “Rooster” or “Cockerel”. The crest shape of this short cut having been named after this male chicken’s comb. One myth has it that the Medici family was saved from assassins when the family roosters screeched as the killers snuck through the barn, the shape being created in their honor. This historic anecdote highlights the significance of the rooster in Italian culture, where it symbolizes vigilance and warning. Additionally, the rooster is often found in Italian art and folklore, serving as a reminder of its role in protecting the illustrious Medici lineage. The Gallo hairstyle, with its bold and striking form, embodies the same spirit of alertness and audacity that the bird itself represents.
” No man is lonely eating spaghetti; it requires so much attention.”
– Unknown
There you have it, dear readers, a whirlwind tour of 21 weird and wonderful pasta shapes and their origin stories. From the twisted lore of the strozzapreti to the historical significance of the fregola, each shape has a unique story to tell. But beyond just being fun and interesting, these stories also highlight the versatility and creativity of Italian cuisine. As we continue to explore the pasta universe, let us remember that there is always more to discover, and that even the most seemingly mundane things can hold a fascinating history. So next time you’re in the pasta aisle, take a moment to appreciate the shapes and their tales, and perhaps even try out a new shape or two. As they say, variety is the spice of life. As for me, I’ll be off to try out some Radiatori pasta while pondering the wise words of chef and author, Lidia Bastianich, “Food, like language, is the most universal form of communication.”
Buon appetito!
A curious adventurer living la dolce vita creating insightful narratives with his skills as a Freelance Writer, Content Creator and printmaker taking you on adventures through the wonderful landscape of fine food, wine, art and all things Italian.
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Bravo!!
xoxo
Another BRAVO Leonardo.....i am better educated and hungry now!
XO Liz