Whether it’s a cozy weeknight craving or “what’s in the pantry” mystery, the right pasta shape totally changes the game. Some spoon up the sauce, some absorb the sauce, and some just wanna hover in soup and be cute. This list breaks down 21 types of pasta—out of over 600! Yes, there are more than 600 types—discover what makes these stand out and how to cook them like a boss. If you’re meal-prepping, having friends over, or lounging solo with a fork and Netflix, there is a type of pasta ready to keep up your energy. For those who want to dive deep in types of pasta, check Pasta List.
Spaghetti: Timeless, uncomplicated, and ever-iconic. Sleek, slender, and low-fat—spaghetti is served best with tomato sauces, olive oil, or anything forking-twirls.
Penne: Short tubes with angled edges. Perfect for thick sauces, cheesy bakes, or anything saucy that needs to be structured.
Fusilli: Curly classic. Brilliant for catching pesto or chunky sauces in its twists. Gets on particularly well with pasta salads as well.
Farfalle: Small bow-tie-shaped farfalle provides drama. It is perfect for creamy sauces or mixtures of roasted vegetables.
Fettuccine: Flat and wide. Enjoys its life better in Alfredo sauce or anything creamy and rich.
Macaroni: Small elbows that made mac and cheese famous. They play well in baked dishes, soups, and cold pasta salads.
Rigatoni: Big tubes with ridges. Made to hold heavy, meaty sauces. Great for oven-baked meals.
Orzo: Like rice but acts like pasta. Chill in soups, or combine with lemon and herbs for a simple side dish.
Bucatini: Imagine spaghetti with a secret tunnel down the center. That hollow center soaks up sauce like a sponge. Great with amatriciana or dense tomato sauces.
Tagliatelle: Flat, wide ribbons. Plays perfectly with long-simmered meat sauces. Imagine Bolognese might.
Orecchiette: Small ear-shaped. Scoop up vegetables, sausage, or anything chunky that needs a soft landing.
Lasagna: Not a shape—experience. Wide sheets for stacking meat, cheese, and dreams.
Cavatappi: Corkscrew shape that shouts fun. Perfect for cheesy sauce and baked pasta moods.
Rotini: Just like fusilli but shorter. Sticks to dressings like a clingy best friend. Pasta salad’s MVP.
Linguine: Flat spaghetti feel. Goes well with light seafood sauces or garlicky-buttery goodness.
Angel Hair: Ultra thin and delicate. Perfect for light sauces or a quick sauté with olive oil and herbs.
Pappardelle: Shorter than fettuccine. Loves mushroom sauces, beef ragu, or anything slow-cooked and meaty.
Manicotti: Large tubes designed to be filled. Often filled with ricotta, spinach, or meat and topped with marinara and cheese and baked.
Shells (Conchiglie): Look like sea shells and act like little sauce pockets. Get big with jumbo shells for stuffing, or use mini ones in soups.
Ziti: Smooth tubes, slightly wider than penne. The go-to for baked pasta with melty cheese and tomato sauce.
Ditalini: Little tubes, big personality. In minestrone, pasta e fagioli, or any browthy bowl.
For easy recipes, check out Recipetineats!
What Type of Pasta Are You?
Everyone’s got a pasta twin. Here’s a fun rundown to decide your pasta personality
- Spaghetti: Timeless, consistent, and always down for a good time. You’re the friend group glue.
- Farfalle (Bow Ties): Trendy and quirky. You probably own more than three pairs of shades and commonly use the phrase “just vibing” sarcastically.
- Rigatoni: Confident and structured. You get things done, and you do it with sauce.
- Fusilli: Spirally and energetic. You create the mess—and everyone loves you for it.
- Pappardelle: Quiet, contemplative, and deep. You have mellow morning ceremonies and prefer things to have depth.
- Angel Hair: Delicate but silently intense. You execute your greatest work under pressure, but somehow remain endearing when doing so.
- Orzo: Unheralded, yet ever-sought-after. You show up quietly but in moments when it matters most.
With different types of pasta, you get different flavors, textures, and totally mouth-watering meals. Once you know which shape does what, you can mix and match like a true works-of-art chef. Say goodbye to sauce sliding off the sides and soggy noodle fails. So the next time you reach for a box of pasta, look beyond the label. Pick the shape from the types of pasta that matches your sauce, your mood, or just your vibe. Because when pasta gets paired right—it hits different.
