Pasta Database

Eight families

A shape's family tells you most of what it wants from a sauce. The rest is surface, cavity, and mass.

Long strands

Pasta lunga · 22 shapes

Round or square in section, sold at full length. Spaghetti is the model. They want sauces that coat: oil, butter, a smooth tomato, a thin ragu.

Bigoli, uncooked, on linenBigoliBucatini, uncooked, on linenBucatiniCapellini, uncooked, on linenCapelliniFedelini, uncooked, on linenFedeliniFusilli lunghi, uncooked, on linenFusilli lunghiLinguine, uncooked, on linenLinguine

Ribbons

Fettucce · 17 shapes

Flat and long, cut from a rolled sheet. Width is the whole story: tagliolini for broth and butter, pappardelle for a wild boar ragu.

Fettuccine, uncooked, on linenFettuccineLasagnette, uncooked, on linenLasagnetteMaccheroncini di Campofilone, uncooked, on linenMaccheroncini di CampofiloneMafaldine, uncooked, on linenMafaldineMaltagliati, uncooked, on linenMaltagliatiPappardelle, uncooked, on linenPappardelle

Tubes

Pasta corta bucata · 32 shapes

Extruded through a die around a pin. The bore carries sauce inside, the ridges hold it outside. Built for ragu, baked dishes, and sausage.

Calamarata, uncooked, on linenCalamarataCandele, uncooked, on linenCandeleCannelloni, uncooked, on linenCannelloniCavatappi, uncooked, on linenCavatappiChifferi, uncooked, on linenChifferiDitali, uncooked, on linenDitali

Short shapes

Pasta corta · 38 shapes

Twists, bows, shells, wheels, and spirals. The folds and cups trap chunky sauces, dressings, and cheese. The pasta-salad family.

Campanelle, uncooked, on linenCampanelleCasarecce, uncooked, on linenCasarecceCascatelli, uncooked, on linenCascatelliConchiglie, uncooked, on linenConchiglieConchiglioni, uncooked, on linenConchiglioniCreste di gallo, uncooked, on linenCreste di gallo

Sheets

Sfoglia · 3 shapes

Wide flat pasta for layering, rolling, or tearing. Lasagne is the model. They need the oven or a very gentle pan.

Fazzoletti, uncooked, on linenFazzolettiLasagne, uncooked, on linenLasagneTestaroli, uncooked, on linenTestaroli

Stuffed

Pasta ripiena · 21 shapes

Two sheets or one folded sheet around a filling. The filling is the flavor, so the sauce stays simple: butter and sage, broth, a light tomato.

Agnolotti, uncooked, on linenAgnolottiAnolini, uncooked, on linenAnoliniCappellacci, uncooked, on linenCappellacciCappelletti, uncooked, on linenCappellettiCaramelle, uncooked, on linenCaramelleCasoncelli, uncooked, on linenCasoncelli

Pastina

Pastina · 27 shapes

Tiny shapes for broth and soup. Stars, rings, grains, letters. Cooked in the liquid, never drained.

Acini di pepe, uncooked, on linenAcini di pepeAlphabet pasta, uncooked, on linenAlphabet pastaAnelli, uncooked, on linenAnelliDitalini, uncooked, on linenDitaliniFarfalline, uncooked, on linenFarfallineFregola, uncooked, on linenFregola

Hand-formed

Pasta fatta a mano · 21 shapes

Regional shapes made by hand, usually from semolina and water. Rough, dense, and chewy. They carry the food of the Italian south.

Busiate, uncooked, on linenBusiateCapunti, uncooked, on linenCapuntiCavatelli, uncooked, on linenCavatelliCorzetti, uncooked, on linenCorzettiFileja, uncooked, on linenFilejaGnocchi, uncooked, on linenGnocchi