20 Types of Pasta and How to Use Them

Not all pastas are created equal. Some are better with traditional meat sauces while others prefer a light and herby sauce. There are even different shapes, sizes and ingredients that make certain varieties better for some dishes than others. Here’s a quick rundown of the most popular types of pasta and how to use them in the kitchen:

1. Bucatini

You may spot a box of bucatini at the grocery store and think it’s basically the same thing as a standard spaghetti noodle. But this variety is thicker and has a hole that runs right through the center, which means it does an excellent job holding onto sauces when used in pasta dishes and noodle soups.

Recipe: Bucatini Pasta with Garlic Butter Sauce

2. Cannelloni

Shaped like a tube and large enough to fill with delicious ingredients like spinach and ricotta, it’s no wonder cannelloni makes for great baked dishes. These are hearty enough to handle an assortment of mouthwatering fillings, so feel free to experiment.

 Recipe: Spinach and Ricotta Cannelloni

3. Cavatappi

Cavatappi is a spiral-shaped hollow noodle that some people consider a double elbow since it looks like two macaroni noodles fused together. As you might expect, it makes for a great spin on your average macaroni and cheese because the sauce gets inside and wraps around the surface.

Recipe: Creamy Cavatappi Pasta

4. Ditalini

Translated from Italian, this petite pasta means “small thimbles,” which is a pretty accurate representation of its appearance. Because these are so small, they do well in soups like beef and barley or pasta e fagioli. You can also use them in cold pasta salad.

Recipe: Pasta e Fagioli

5. Farfalle

Farfalle resembles a bow tie, which is another name used to refer to this variety. You can use these in virtually any kind of sauce, but many suggest sticking to cream- and tomato-based sauces when cooking with farfalle. If you have a specialty grocer in your area, you may even be able to find the green, white and red varieties that represent the Italian flag.

Recipe: Sauteed Shrimp Farfalle Pasta

6. Fettuccini

Famous for its inclusion in fettuccini alfredo, these look like thick, flat ribbon strands. Unlike some of the other pastas on our list, this one is made from flour and egg. If you order this dish at a restaurant, it will likely be made fresh.

Recipe: Creamy Pasta with Spinach, Sun-Dried Tomatoes and Shrimp

7. Fusilli

These spiral noodles are among the top choices for pastas. Thanks to their shape, they have a habit of holding on exceptionally well to pastas and dressings. Consider using these if you want to make pasta salad (warm or cold) or a pasta dish that runs heavier than usual on meat or tomato sauce.

Recipe: Mediterranean Pasta Salad

8. Gnocchi

Essentially an Italian dumpling, gnocchi is a heavier pasta that is often made with flour, egg, potato, cheese or cornmeal. You can even use sweet potatoes or butternut squash to make your own version at home. Gnocchi is a wonderful addition to soup but can also be enjoyed on its own or tossed in olive oil and sea salt and sprinkled with fresh herbs.

Recipe: Ricotta Gnocchi with Herby Mushrooms and Sage Browned Butter

See more: Plenty of Pasta Recipes for National Pasta Month

9. Linguine

Long, narrow and flat, linguine is a popular choice that’s commonly featured on restaurant menus. It actually translates to “little tongues” in Italian, referring to its size and shape. You can use linguine interchangeably with spaghetti, but that little bit of extra width lends itself to heartier sauces that may overwhelm traditional spaghetti.

Recipe: Linguine with Clams and Italian Parsley

10. Macaroni

We all know that macaroni, also known as elbow pasta, is the top choice for macaroni and cheese. After all, it’s in the name. But did you know these versatile noodles are good in soups, stir fries and pasta salads, too?

Recipe: Spinach and Sun-Dried Tomato Macaroni and Cheese

11. Orecchiette

Orecchiette translates to “little ears” in Italian, and you can probably see why. Shaped like a dome, these concave noodles scoop up cream sauces like a champion. Some even say their shape “cradles” the accompanying sauce. Regardless of what sauce you use these with, make sure you love it because each bite will be sauce-heavy.

Recipe: Orecchiette with Sausage and Broccoli

12. Orzo

Because of its small size, orzo is often mistaken as a variety of rice. But this short-cut pasta is actually made from white or whole-grain flour and commonly used in orzo salads and to add a little extra heartiness to vegetable soups. It also happens to be a good source of niacin and thiamin, which are both B vitamins that help convert food into energy.

Recipe: Mediterranean Orzo Salad

13. Pappardelle

Even longer than fettuccini, pappardelle is thick, flat and the perfect companion for rich and heavy meat sauces. Consider pairing your long-simmering Bolognese sauce with these hearty noodles since they can withstand just about any sauce or meat without breaking or tearing.

Recipe: Slow Cooker Beef Ragu with Pappardelle

14. Penne

Penne is another pasta commonly found in kitchen pantries across the country. Tube-shaped with angled ends, these hollow noodles are perfect for catching and soaking up delicious sauces like a meaty marinara or heavy cream sauce. Overcooking penne is remarkably easy to do, so aim for al dente when boiling these at home.

Recipe: Spinach-Arugula-Walnut Pesto Over Whole-Wheat Penne

15. Rigatoni

Rigatoni is similar to penne in shape, although it’s larger and doesn’t have angled ends. This one is also tube-shaped and equally good at handling heartier sauces. But don’t assume this is exclusively interchangeable with penne. Rigatoni is also an excellent candidate for baked pastas since it handles high temperatures well.

Recipe: Easy Tomato Cream Rigatoni

16. Rotelle

Are you ready for a pasta that stands out from the rest? Rotelle is a petite noodle that resembles a wagon wheel and is often found in children’s soups and pasta dishes. You may even find them referred to as wagon wheels in groceries throughout the United States.

Recipe: Wagon Wheel Pasta Casserole

17. Rotini

Corkscrew in shape with tight spirals, rotini can to cling to a wide variety of sauces. You can use these in cold pasta salads or as a playful alternative to just about any stovetop pasta dish you’re craving. You can often find tri-color or seasonal rotini in specialty stores, as well.

Recipe: 5-Ingredient Baked Rotini

18. Tagliatelle

Unlike many of the most common pasta noodles, tagliatelle is an egg noodle. It’s flat like a fettuccini but often made with egg pasta dough. They are traditionally used in Bolognese or other meat sauces, but they also pair well with seafood and vegetable-heavy dishes.

Recipe: Creamy Tagliatelle and Mushrooms

19. Vermicelli

Vermicelli means “little worms” in Italian. While they look surprisingly similar to spaghetti noodles, they are more akin to angel hair pasta and work well with light sauces. If you’re in the United States, you’ll find vermicelli thinner than traditional spaghetti, but if you order a vermicelli dish in Italy, you’re likely find the noodles thicker.

Recipe: Fried Rice Vermicelli

20. Ziti

If you’ve ever had baked ziti, you know these noodles are hollow and round without any surface ridges. Its smooth texture makes it less desirable for stovetop pasta dishes than many other varieties of noodle. But it’s a great choice for baked pastas and casseroles thanks to its large size and ability to withstand high heat.

Recipe: Baked Ziti