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Who doesn't enjoy pasta? There are hundreds of different pasta shapes and sizes, including curly pasta, swirly pasta, circular pasta, and ball pasta, each with its own formed , culinary use, and geographical origin.
But how delicious did pasta come into existence?
A BIT OF PASTA'S HISTORY
Noodles, also known as dishes made from wheat, eggs, or water and molded into strings or other shapes, have been around for eons.
According to one of the most common legends regarding the origin of pasta in Italy, the legendary Venetian explorer Marco Polo brought Chinese noodles to Italy.
This happened in the thirteenth century, as shown by the renowned book The Travels of Marco Polo, according to historians.
According to several sources, this is the origin of pasta in Italy.
Since the original text of his book has long since been destroyed, most of these stories about the mythical adventurer bringing pasta to Italy are based on retellings.
Nonetheless, some historians assert that certain pasta varieties in Italy trace back far more.
According to some, when the Greeks constructed the city of Naples in the third century B.C., the natives were already consuming a dish called "macaria" that consisted of sun-dried barley flour and water.
In addition, a pasta-like dish known as "laganum" or "laganas" was mentioned, which is considered to have predated lasagna.
The Roman senator Cicero, who lived from 106 to 43 B.C., praised this pasta.
Numerous scholars believe that the first pasta noodles originated in Central Asia, thousands of years before the arrival of Marco Polo.
From then, it spread to Europe through nomadic Arab tribes.
Pasta is one of the most popular cuisines in the world, and regardless of the reality of the aforementioned tales, it is indistinguishable from Italian cuisine.
THE COMPLETE LIST OF PASTA TYPES
After examining numerous possibilities on the origin of pasta, may we proceed to the tasty part? Following is a thorough list of the many forms used in kitchens across the world, along with relevant information about each.
Enjoy! Alternatively, if you are now hungry, you may peruse our selection of Italian pasta recipes or learn how to make pasta from scratch.
BUCATINI
bucatini
Imagine a thicker kind of spaghetti with a hole running through the middle to visualize bucatini.
This kind of pasta derives its name from the Italian word "buco," which means "hole." Bucatini originated in the Italian regions of Naples, Liguria, and Lazio and is often prepared with pancetta, guanciale (cured pig), cheese, eggs, anchovies, sardines, and a buttery sauce.
PENNE
penne
Penne pasta has a miniature cylindrical shape and is one of the top ten most consumed forms in the world.
Born in Sicily and refined throughout Italy, penne is frequently stuffed with various fillings (such as 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
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scialatielli
Scialatelli resembles fettucine and/or linguine in appearance, but is shorter in length.
It hails from the Amalfi coast of southern Italy and is often served with a variety of fish and seafood sauces.
TAGLIATELLE
tagliatelle
Originally from the Italian regions of Marche and Emilia-Romagna, it is one of the most frequent types, consisting of long, flat, ribbon-like strips.
With the assistance of a pasta machine, it is pretty easy to manufacture.
It is often served with pork or beef in ragu alla bolognese sauce.
The number five.
Casarecce, pasta asciutta italiana
Caserecce originated in Sicily, but its popularity swiftly spread throughout the rest of Italy, particularly to the regions of central and southern Italy.
It is often served with eggplant, ricotta, and seafood and features a "S"-shaped roll.
MAFALDA
Mafalda
Mafalda is supposed to have originated in the Italian region of Molise and to have been named after Queen Malfada of Savoy, thus the alternate name regenerate (Italian for "little queen").
This pasta is often served with Italian sausage or ricotta and is cut into long, flat strips with wavy or ruffled edges.
GNOCCHETTI SARDI
gnocchetti sardi
In its native Sardinia, gnocchetti sardi are known as malloreddus due to their small, compact shape resembling tiny clamshells.
Typically, they are eaten with meaty or cheese-based sauces, like in this recipe for malloreddus with pork shoulder sauce.
GNOCCHI
gnocchi di patate
Since it has existed since the days of the Roman Empire, it is impossible to trace the origin of this famed pasta, but it was pushed in Italy.
Gnocchi is a kind of dough dumpling that is often prepared with potatoes, spinach, ricotta, eggs, cheese, like in this recipe for gorgonzola gnocchi, or butter and sage.
SPAGHETTI
Spaghetti
According to legend, spaghetti, one of the most popular pastas in the world, originated in China and was introduced to Venice by the great merchant explorer Marco Polo.
Common sauces, meats, and vegetables served with spaghetti noodles include marinara, meatballs, and mushrooms.
Spaghetti alla carbonara is one of the most popular spaghetti-based dishes.
SAGNE TORTE
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Sagne torte
Sagne torte is a spiral-shaped pasta that originated in Puglia, Italy, and is often served with a variety of meat-based sauces.
Sagne e fagioli is one of the most traditional meals in Abruzzo.
PACCHERI
pacchero
This renowned kind of pasta originated in Calabria and Campania and has a large tubular shape, resembling garden hose slices.
They are commonly used in tomato-based dishes, such as this recipe for paccheri with napoletano ragù, seafood sauce recipes, and any dish with prominent garlic accents.
TORTIGLIONI
tortiglioni
Tortiglioni, which originated in Naples, is characterized by a tubular design with small ridges that run diagonally along the length of the tube.
This makes it not only aesthetically pleasing, but also functional, as tortiglioni is the ideal vessel for holding all types of robust sauces.
RIGATONI
rigatoni
Rigatoni is a large, tube-shaped pasta with ridges running vertically along its length.
This dish of rigatoni in salsa rosa is commonly served with pork ragu and a variety of light and heavy sauces.
DITALINI
ditalini
Originating in Naples, ditalini literally translates to "tiny thimbles" in Italian, as the shape of this pasta indicates.
Due to its little size, it is popularly known as "short macaroni." It is chopped into tubes about the size of maize kernels.
Ditalini is often served with ricotta cheese or broccoli, and it makes a wonderful accompaniment to soups.
FARFALLE
farfalle
Farfalle, which originated in the regions of Emilia-Romagna and Lombardy, is sometimes referred to as "bow-tie pasta" due to its similar shape and is frequently used in dishes that call for light sauces and pasta salads.
MACCHERONI
maccheroni
Maccheroni, often known as macaroni, is one of the world's most popular types of pasta.
It originated in northern and central Italy and has a small, slightly curved, tubular shape that makes it very versatile.
Macaroni is often used in baked pasta meals, soups, or with cheese or vegetable sauces, as in pasta alla norma.
LINGUINE
linguine
This long, thin, ribbon-shaped, elliptical pasta originated from the Italian regions of Liguria and Genoa.
It is often paired with seafood and clam sauce, as well as arrabbiata and marinara.
Nonna Box has just featured a truffle-enhanced Tuscan variation of this dish!
PICI
pici
Pici is an Italian hand-rolled pasta that originated in the Province of Siena and resembles a thicker version of spaghetti.
It is often served with ragu, tomato sauce with garlic (pici all'aglione), porcini mushrooms, and other game meats (e.g., wild boar, duck, hare, etc.).
RAVIOLI
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ravioli
According to legend, the Lombardy region had a key role in the distribution of this renowned pasta pattern.
In this recipe for lobster ravioli, a square-shaped pasta with ruffled sides is filled with a variety of ingredients, including meat, cheese, and veggies.
TORTELLINI
tortellini
Tortellini are often filled with a mixture of meat (prosciutto, pig, etc.) and/or cheese.
Tortellini are often packed with a mixture of meat (prosciutto, pig, etc.) and/or cheese and hail from the Emilia area of Italy (particularly Modena and Bologna).
CAPRICCI Twenty-one
capricci
Capricci, an Italian pasta with irregular shapes mimicking coral reefs, is native to Puglia and is one of the most whimsically crafted items on the list.
Capricci is often served with thick and thin sauces.
FUSILLI
Fusilli
This long, thick, corkscrew-shaped pasta is indigenous to Campania and is often served with tomato sauce and cheese.
canule
Canule is a long, rather thin, corkscrew-shaped Italian pasta with a history dating back centuries.
It goes nicely with both light and thick sauces.
24-CHOCOLATE
Chiocciole
This little tubular pasta was introduced to Italy from the Middle East; it resembles macaroni but has a more curved shape and fine ridges.
It is called chiocciole (Italian for "snail") because to its rounded shape, which resembles a snail's.
Chiocciole is perfect for use in soups and both thin and thick sauces.
DITALI
ditali
These short-cut tubes of pasta originate in Sicily and measure around 3/8 of an inch in length.
Ditali is often included into soups and pasta salads.
ZITI
ziti
Ziti actually means "fiancee" in Italian, since this pasta is often served at Italian weddings.
It is a medium-sized tubular pasta that is often used as the main ingredient in baked casserole dishes (e.g.
"baked ziti"), where it is usually combined with cheese, meat, sausage, peppers, mushrooms, onions, etc.
FRICELLI
FRICELLI
Originating in the Italian region of Puglia, fricelli have a rolled, tubular shape and the consistency of dumplings.
It is often served with fried eggplant, tomatoes, and a variety of creamy sauces.
ORECCHIETTE
orecchiette
Orecchiette is a small ear-shaped pasta that is often paired with rapini or broccoli, as well as tomato or meat sauce and ricotta.
In truth, this pasta was featured in the Puglia box of Nonna Box, with a traditional dish from Nonna Ripalta.
STELLINE
stelline
The origin of stelline is rather controversial, but suffice it to state that it started in Italy.
This star-shaped pasta is an excellent choice for soups.
PASSATELLI
passatelli
Passatelli is a thin pasta from the Emilia-Romagna region of Italy that resembles rice noodles but is somewhat thicker.
This passatelli in brodo is made with eggs, bread crumbs, and Parmesan cheese gratings, and is often prepared in chicken broth.
MEZZE PENNE
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mezze penne
Mezze penne is shorter and thinner than conventional penne, although it has the same ridges.
Popular in the regions of northern Italy and Campagnia, it is often served with tomato sauce or the spicier arrabbiata sauce.
LASAGNE
raw lasagna
Lasagna, also known as Garfield's favorite pasta, originated in Naples and features a rectangular shape with undulating edges.
Typically, it is served in a casserole dish with layers of lasagna, sauces, cheeses, and other toppings.
Here is a detailed recipe for preparing traditional lasagna.
33 CROXETTI
croxetti
Croxetti, which originated in the Ligurian region of northern Italy, resembles a medallion and is often hand- or machine-stamped with intricate designs or patterns.
They are often served with simple sauces, such as 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 requesting that the gorgeous discs be topped with the supplied jar of pesto.
VERMICELLI
vermicelli
Vermicelli, whose name is derived from the Italian for "little worm," resembles spaghetti in appearance, but may be thicker or thinner depending on where it is produced.
As with other types of pasta, it is often accompanied with a variety of thick and thin sauces.
AGNOLOTTI
Agnolotti
This square-shaped pasta from the Piedmont region of Italy typically has a side length of one inch.
As with other forms of pasta with a filling, it is often filled with meat or vegetables.
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