All of Italy · broth · soup
Best pasta for pasta e fagioli
Beans, soffritto, a little tomato, and small pasta cooked in the soup. Ditalini, tubetti, or broken spaghetti.
- Region
- All of Italy
- Base
- Broth
- Texture
- Soup
- Shapes that hold it
- 8
- Classic plates
- 3
What it asks of a shape
Pasta e fagioli is a soup broth-based sauce. It wants a small shape that sits on a spoon, a tube, so the sauce rides inside as well as outside, and pastina, the smallest cuts, for a bowl of broth. The ranking below scores every profiled shape on those traits, then the shape's own sauce notes break the ties.
What it is
- Place of origin
- Italy
- Type
- Pasta soup
Pasta e fagioli is an Italian pasta soup of which there are several regional variants.
8 shapes that hold it
Ditali
Tubes · Campania
Short and open at both ends, so they fill with soup and hold beans and vegetables.
Ditalini
Pastina · Campania
A tiny tube cooks in the liquid it is served in and holds a bean or a pea in its bore.
Maltagliati
Ribbons · Emilia-Romagna
Thin irregular pieces with lots of edge, so they suit soups and loose sauces that they can float in: beans, chickpeas, a broth, a light tomato.
Pizzarelle
Hand-formed · Lazio
Thick and chewy: beans, a tomato with pecorino, a sausage sauce.
Tubetti
Tubes · Campania
As ditali: soups, bean and potato stews, a thick tomato.
Capunti
Hand-formed · Puglia
Three hollows in a chewy piece, so it carries greens, beans, and a sausage sauce.
Chifferi
Tubes · All of Italy
Curved and ridged, it holds a cheese sauce or a dressing in the bend and on the grooves.
Quadrucci
Pastina · Lazio
Soup.
Classic plates with pasta e fagioli
Every dish in the shape profiles that names this sauce, with the shape it is made on.
Sources
- The ranking and the sauce notes are our editorial judgement, from the traits in each shape record. See the method.
- Pasta e fagioli, Wikipedia (summary, ingredients, origin), CC BY-SA 4.0. Wikidata Q1137803.