40 Types of Pasta For Every Mood: Twist, Twirl, and Taste!

From classic spaghetti to adventurous orecchiette, pasta offers endless possibilities for every craving. In the mood for a comforting bowl of farfalle or something new and exciting? Explore a world of flavors and textures that will have you twisting, twirling, and tasting your way to pasta perfection!

Spaghetti

Spaghetti is a classic long, thin pasta that pairs perfectly with rich tomato sauces, creamy Alfredo, or simply olive oil and garlic. Its versatile nature makes it a staple in Italian cuisine and a favorite for both casual and elegant meals.

Fettuccine

Fettuccine is a wide, flat ribbon of pasta that shines in creamy sauces like Alfredo or Carbonara. Its thick structure allows it to hold onto heavy sauces, creating a rich and indulgent meal.

Penne

Penne is a short, tube-shaped pasta with ridges, ideal for capturing chunky sauces and baked dishes like Penne al Forno. The hollow center allows sauce to flow through, ensuring each bite is flavorful.

Macaroni

Macaroni is a small, elbow-shaped pasta that’s synonymous with comfort food. It is best known for mac and cheese but also works well in pasta salad and soups like minestrone. Check out this baked mac and cheese recipe for an indulgent meal!

Farfalle

Farfalle, also known as bow-tie pasta, adds a playful touch to salads, light sauces, and casseroles. Its pinched center holds up well in both hot and cold dishes. The unique shape makes it an excellent choice for showcasing colorful ingredients and sauces, adding visual appeal to any pasta dish.

Rigatoni

Rigatoni is a larger tube-shaped pasta with ridges, making it perfect for chunky meat sauces and baked pasta dishes. Its wide tubes allow it to absorb sauces beautifully, while the ridges help cling to the sauce.

Linguine

Linguine is a long, flat pasta similar to fettuccine but thinner. It pairs well with lighter sauces, particularly seafood-based ones like clam sauce. Its delicate texture complements rather than overpowers more subtle flavors, making it a versatile choice for various pasta dishes.

Cavatelli

Cavatelli is a small, shell-shaped pasta with a slightly curved form. Its firm and ridged texture makes it perfect for holding onto both light and hearty sauces. Cavatelli is often used in Southern Italian cuisine, particularly in dishes with rich tomato or meat-based sauces.

Pappardelle

Pappardelle is a broad, flat ribbon of pasta that is traditionally served with hearty meat sauces like Bolognese. Its wide surface area makes it ideal for soaking up rich, slow-cooked sauces.

Fusilli

Fusilli is a spiral-shaped pasta that works well in thick sauces, baked dishes, and pasta salads. The spirals are perfect for holding onto robust flavors, and its corkscrew shape ensures that sauces cling well.

Orecchiette

Orecchiette, meaning “little ears” in Italian, is a small, round pasta ideal for scooping up chunky vegetable or sausage-based sauces. Its shape is perfect for capturing bits of sauce and meat, making it a popular choice in Southern Italian cuisine.

Bucatini

Bucatini is a thicker version of spaghetti with a hollow center, making it great for holding sauces inside and out. The hollow center is often paired with Amatriciana sauce or simple tomato and garlic sauces, as it adds an extra layer of flavor absorption.

Cannelloni

Cannelloni is a large, tubular pasta designed for stuffing with fillings like ricotta and spinach or ground meat. It is typically baked and topped with a rich tomato or béchamel sauce, allowing the pasta to absorb the flavors of the filling and sauce while maintaining its shape during cooking.

Conchiglie

Conchiglie, or shell-shaped pasta, comes in various sizes. The larger shells are perfect for stuffing, while the smaller ones are ideal for creamy sauces or pasta salads.

Cavatappi

Cavatappi is a corkscrew-shaped pasta with ridges that is great for holding onto sauce and works well in baked dishes and creamy sauces. Its fun shape makes it a favorite for kids and adults alike.

Tagliatelle

Tagliatelle is a long, flat ribbon similar to fettuccine but slightly thinner. It is often served with hearty meat sauces like ragù, making it a favorite in northern Italian cuisine.

Ziti

Ziti is a smooth, tubular pasta similar to penne but without ridges. It is commonly used in baked dishes, such as Baked Ziti, where it holds onto sauce and cheese well.

Lasagna

Lasagna is a wide, flat sheet of pasta layered with sauce, cheese, and fillings to create the classic baked dish. The sheets can also be rolled up with fillings for a different presentation.

Capellini

Capellini, also known as angel hair pasta, is extremely thin and delicate. It’s best paired with light sauces like olive oil, garlic, or simple tomato to avoid overwhelming the pasta.

Manicotti

Manicotti is a large tube of pasta meant for stuffing. It’s often filled with ricotta cheese and spinach, then baked with marinara or béchamel sauce.

Gemelli

Gemelli is a twisted, double-strand pasta that looks like two pieces of pasta entwined together. It is perfect for absorbing sauce and works well in a variety of dishes, from pasta salads to casseroles.

Orzo

Orzo is a rice-shaped pasta often used in soups, salads, and side dishes. Its small size lets it absorb flavors well, making it a versatile ingredient in hot and cold dishes.

Tortellini

Tortellini is a small, ring-shaped pasta stuffed with cheese, meat, or vegetables. It is often served in broth but also pairs well with creamy or tomato-based sauces.

Ravioli

Ravioli are square or round pasta pockets filled with cheese, meat, or vegetables. They can be served with a variety of sauces, from simple butter and sage to rich marinara.

Gnocchi

Gnocchi, technically a type of dumpling rather than pasta, is made from potatoes and flour. These soft, pillowy bites are often served with a variety of sauces, from pesto to tomato.

Vermicelli

Vermicelli is thinner than spaghetti but thicker than angel hair, making it a versatile pasta for light sauces or soups. Its delicate structure allows it to cook quickly and pair well with simple flavors.

Paccheri

Paccheri is a large, tube-shaped pasta similar to rigatoni but much bigger. It is perfect for stuffing or serving with chunky sauces that fill the tubes.

Mafaldine

Mafaldine is a long, ribbon-shaped pasta with ruffled edges. It is versatile and works well with both simple sauces and more complex, hearty ragùs.

Ditalini

Ditalini is a small, short tube of pasta often used in soups like minestrone. It is also great in pasta salads and can be mixed with beans or vegetables for a hearty dish.

Strozzapreti

Strozzapreti is a twisted, elongated pasta shape that captures sauce beautifully. It pairs well with thick, rustic sauces and is a staple in many Italian regional cuisines.

Fregola

Fregola is a small, round pasta similar to couscous, often toasted to add a nutty flavor. It is perfect for soups, salads, or as a base for seafood dishes.

Acini di Pepe

Acini di Pepe is a tiny, round pasta often used in soups or as a base for salads. Its small size allows it to blend well with other ingredients without overpowering the dish.

Pici

Pici is a thick, hand-rolled pasta similar to spaghetti but more rustic. It pairs well with hearty sauces like ragù or simple garlic and olive oil.

Trofie

Trofie is a short, twisted pasta from Liguria, traditionally served with pesto. Its shape allows it to catch and hold onto thick, oily sauces.

Cencioni

Cencioni is a flat, petal-shaped pasta with a slight curve, resembling a small leaf. It works well with chunky sauces and is perfect for absorbing flavor.

Anellini

Anellini is a small, ring-shaped pasta often used in soups, salads, or baked dishes. It adds texture without overwhelming a dish.

Garganelli

Garganelli is a ridged, tubular pasta similar to penne but rolled rather than extruded. It pairs well with creamy sauces and ragùs.

Radiatori

Radiatori is a radiator-shaped pasta that is perfect for holding onto thick, chunky sauces. Its unique shape makes it a fun choice for both kids and adults.

Casarecce

Casarecce is a short, twisted pasta that resembles a rolled-up scroll. It is ideal for holding onto sauce and works well with both light and hearty dishes.

Campanelle

Campanelle is a bell-shaped pasta with ruffled edges, perfect for capturing sauces. It is an excellent choice for both creamy and chunky sauces, adding a touch of elegance to any dish.