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Today, in this article, we are going to give you information about formed pasta joint in a wide variety of shapes and sizes.
Italian pasta joint
Who doesn't like pasta? There are hundreds joint of pasta forms in a wide variety of shapes and size, such as curly pasta, swirly pasta, circular pasta, and ball pasta, each having formed taste profile, culinary use, and geographical origin.
But how exactly did pasta come to be?
PASTA: SOME BIT OF HISTORY
Noodles, also known as foods produced from wheat, eggs, or water and formed into strings or various forms, have existed for millennia.
According to one of the most prevalent stories about the origin of pasta in Italy, the great Venetian adventurer Marco Polo introduced Chinese noodles to Italy.
This occurred in the thirteenth century, and historians point to evidence in his acclaimed book The Travels of Marco Polo.
According to many, this is how pasta originated in Italy.
Unfortunately, all of these tales about the legendary explorer introducing pasta to Italy rely mainly on retellings, since the actual text of his book has long since been lost.
However, some historians claim that several pasta forms in Italy date back far more.
According to some, when the Greeks built the city of Naples in the third century B.C., the locals already had a meal called "macaria" that was composed of sun-dried barley flour and water.
In addition, there was mention of a pasta-like meal named "laganum" or "laganas," which is believed to have preceded lasagna.
Cicero, a Roman senator who flourished from 106 to 43 B.C., stated his fondness for this pasta.
Many archaeologists think that the oldest pasta noodles originated in Central Asia, thousands of years before Marco Polo arrived in the area.
From then, it spread westward via nomadic Arab tribes to Europe.
Pasta is one of the most popular foods in the world, and it is unrecognizable from Italian cuisine, regardless of the veracity of the aforementioned legends.
THE COMPLETE LIST OF PASTA TYPES
Now that we've examined several hypotheses on the origin of pasta, may we go on to the good part? Below is a comprehensive list of the many forms used in kitchens across the globe, along with pertinent information about each one.
Enjoy! Or, if you are now hungry, browse our collection of Italian pasta recipes or learn how to make pasta from scratch.
BUCATINI
bucatini
Imagine a thicker type of spaghetti with a hole going through the center, and you will get an idea of bucatini.
This pasta's name is derived from the Italian word "buco," which means "hole." Bucatini originated in the Italian areas of Naples, Liguria, and Lazio, and is often served with savory ingredients such as pancetta, guanciale (cured pork), cheese, eggs, anchovies, sardines, and a buttery sauce.
PENNE
penne
Penne pasta has a tiny cylindrical form and is one of the world's ten most popular shapes based on consumption volume.
Born in Sicily and perfected throughout Italy, penne is frequently stuffed with various fillings (e.g., spinach and ricotta) and served in a variety of tomato-based as in penne all'arrabbiata, or cream-based as in penne alla vodka, or vegetable-based as in our penne alla campagnola recipe or in a pasta salad.
SCIALATELLI
scialatielli
Scialatelli is similar in look to fettucine and/or linguine, but shorter in length.
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It originates on the Amalfi coast of southern Italy and is often served with different fish and seafood sauces.
TAGLIATELLE
tagliatelle
Historically from the Marche and Emilia-Romagna areas of Italy, it is one of the most common forms, consisting of long, flat, ribbon-like strips.
It is relatively simple to create with the use of a pasta machine.
Typically, it is served with pig or beef with ragu alla bolognese sauce.
CASERECCE
Casarecce, pasta asciutta italiana
Caserecce is originally from Sicily, but its popularity quickly expanded to the areas of central and southern Italy.
It is frequently served with eggplants, ricotta, and shellfish and has a twisted, "S"-shaped roll.
MAFALDA
Mafalda
Mafalda originated in the Italian area of Molise and is said to have been called after Queen Malfada di Savoia, thus the alternative name reginette (Italian for "little queen").
This pasta is often served with Italian sausage or ricotta cheese and is sliced into flat, long strips with wavy or ruffled edges.
GNOCCHETTI SARDI
gnocchetti sardi
Known as malloreddus in its native Sardinia, gnocchetti sardi have a small, compact form that resembles little clamshells.
They are often served with meaty or cheese sauces, such as in this recipe for malloreddus with pork shoulder sauce.
GNOCCHI
gnocchi di patate
It is difficult to pinpoint the the origin of this renowned pasta since it has been around since the days of the Roman Empire, but it was clearly promoted in Italy.
Gnocchi is a sort of dough dumpling that is cut into pieces approximately the size of a cork, and it is often made with potatoes, spinach, ricotta, eggs, cheese, such as in this gorgonzola gnocchi recipe, or butter and sage.
SPAGHETTI
Spaghetti
Spaghetti, one of the most popular pastas in the world, allegedly originated in China and was brought to Venice by the famous merchant adventurer Marco Polo.
Spaghetti noodles are often served with a variety of sauces, meats, and vegetables, such as marinara, meatballs, and mushrooms.
Spaghetti alla carbonara is one of the most well-known meals made using spaghetti.
SAGNE TORTE
Sagne torte
Sagne torte is a spiral-shaped pasta that originated in Puglia, Italy, and is often served with a variety of sauces including various meats.
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Abruzzo's sagne e fagioli is one of the country's most traditional dishes.
PACCHERI
pacchero
This very famous kind of pasta developed in the areas of Calabria and Campania and has a big tubular form, resembling garden hose slices.
They are widely used in tomato-based dishes, such as this paccheri with napoletano ragù recipe, seafood sauce recipes, and any dish with prominent garlic accents.
TORTIGLIONI
tortiglioni
Originating in Naples, tortiglioni is characterized by a tubular design with little ridges that run diagonally down the length of the tube.
This not only makes it aesthetically pleasing, but it also serves a practical purpose, since tortiglioni is the ideal vessel for holding all types of robust sauces.
RIGATONI
rigatoni
Rigatoni is a huge, tube-shaped pasta with vertical ridges running down its length.
It is often served with pork ragu as well as a variety of light and heavy sauces, like this dish for rigatoni in salsa rosa.
DITALINI
ditalini
Originating in Naples, ditalini literally translates to "little thimbles" in Italian, which is evident from the form of this pasta.
Due to its little size, it is commonly referred to as "short macaroni." It is sliced into tubes about the size of a kernel of corn.
Ditalini is often served with ricotta cheese or broccoli, and it is an excellent addition to soups.
FARFALLE
farfalle
Farfalle, which originated in the areas of Emilia-Romagna and Lombardy, is generally known as "bow-tie pasta" because to its comparable form and is often used in meals that call for light sauces and pasta salads.
MACCHERONI
maccheroni
Maccheroni, often known as macaroni, is one of the most popular pasta varieties in the world.
Originating in northern and central Italy, it has a tiny, slightly bent, tubular design that makes it very adaptable.
Macaroni is often used in baked pasta dishes, soups, or with cheese or vegetable sauces, such as in pasta alla norma.
linguine
This long, thin, elliptical, ribbon-shaped pasta originates in the Italian regions of Liguria and Genoa.
It is often used with seafood and clam sauce, as well as other red sauces such as arrabbiata and marinara.
Nonna Box even just showcased a truffle-enhanced Tuscan version of it!
pici
Pici is a hand-rolled pasta that originated in the Province of Siena in Italy and resembles a fatter form of spaghetti.
It is often served with ragu, garlic tomato sauce (pici all'aglione), porcini mushrooms, and various game meats (e.g., wild boar, duck, hare, etc.).
ravioli
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The origin of this very famous pasta design is uncertain, although tradition has it that the Lombardy area had a significant part in its dissemination.
It is a square-shaped pasta with ruffled edges that is often filled with a variety of contents, including meat, cheese, and vegetables, like in this recipe for lobster ravioli.
tortellini
Tortellini are a ring-shaped pasta that is typically stuffed with a combination of meat (prosciutto, pork, etc.) and/or cheese.
Tortellini originate from the Emilia region of Italy (specifically Modena and Bologna) and are typically stuffed with a combination of meat (prosciutto, pork, etc.) and/or cheese.
CAPRICCI 21
capricci
Capricci, an Italian pasta with irregular forms resembling coral reefs, is from Puglia and is one of the most whimsically designed on the list.
Capricci is often served with either thick or thin sauces.
FUSILLI
Fusilli
This long, thick, corkscrew-shaped pasta is native to the area of Campania and is often eaten with tomato sauce and cheese.
canule
Canule is a long, relatively thin, corkscrew-shaped pasta with centuries of history in Italy.
It pairs well with both thin and heavy sauces.
CHICOCOLATE
Chiocciole
This little tubular pasta was brought to Italy from the Middle East; it resembles macaroni but has a more curved form and delicate ridges.
It is termed chiocciole (Italian for "snail") because to its rounded form, which resembles that of a snail.
Chiocciole is ideal for use in soups as well as light and thick sauces.
DITALI
ditali
Originating in Sicily, these short-cut tubes of pasta measure approximately 3/8 of an inch in length.
Ditali is often used in soups and pasta salads.
ZITI
ziti
Ziti literally translates to "fiancee" in Italian, since this pasta is often offered during Italian weddings.
It is a medium-sized tubular pasta that is typically used as the primary element in baked casserole meals (e.g.
"baked ziti"), where it is frequently paired with cheese, meat, sausage, peppers, mushrooms, onions, etc.
FRICELLI
FRICELLI
Fricelli, which originated in the Italian area of Puglia, has a rolled, tubular form and the consistency of a dumpling.
Typically, it is served with fried eggplant and tomatoes, as well as several creamy sauces.
ORECCHIETTE
orecchiette
Orecchiette is a little ear-shaped pasta that is often served with rapini or broccoli, as well as being a favorite with tomato or meat sauce and ricotta.
In reality, this particular pasta was included in Nonna Box's Puglia box, along with a traditional recipe from Nonna Ripalta.
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STELLINE
stelline
It is somewhat debatable as to where stelline originated, but suffice it to say that it has its origins in Italy.
This star-shaped pasta is the ideal option for soups.
PASSATELLI
passatelli
From the area of Emilia-Romagna in Italy, passatelli is a thin pasta that resembles rice noodles, but is somewhat thicker.
This passatelli in brodo is made with eggs, bread crumbs, and grated Parmesan cheese, and is often cooked in chicken broth.
MEZZE PENNE
mezze penne
Mezze penne is somewhat shorter and thinner than traditional penne pasta, but it has the same ridges.
It is typically coupled with tomato sauce or the spicier arrabbiata sauce and is popular across the areas of northern Italy and Campagnia.
LASAGNE
raw lasagna
Lasagna, often known as Garfield's favorite pasta, developed in Naples and has a long, flat, rectangular form with undulating edges.
It is most usually served as a casserole dish consisting of alternating layers of lasagna with sauces, cheeses, and other toppings.
Here is a step-by-step recipe for conventional lasagna preparation.
CROXETTI 33
croxetti
Croxetti, which originated in the northern Italian area of Liguria, resembles a medallion and is often hand- or machine-stamped with elaborate motifs or patterns.
They are often served with straightforward sauces like beef, mushroom, pesto, fish, or light cream.
Nonna Box recently included this lesser-known pasta in the Liguria box, along with a recipe from Nonna Anna Maria that asked for the lovely discs to be topped with the jar of pesto included in the box.
VERMICELLI
vermicelli
Vermicelli, whose name derives from the Italian for "little worm," resembles spaghetti in appearance but may be thicker or thinner depending on where it is manufactured.
As with other forms of pasta, it is usually served with a range of thick and thin sauces.
AGNOLOTTI
Agnolotti
This square-shaped pasta from the Piedmont area of Italy normally measures one inch on each side.
As with other types of filled pasta, it is often filled with meat or veggies.
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