25 Different Types of Pasta (Raw & Prepared Pasta Pictures)

From Angel Hair to Ziti: A Delicious Journey Through Top 25 Types of Pasta and Uses

Are you tired of always reaching for the same old box of spaghetti every time you make pasta?

Do you find yourself wondering if there’s more to pasta than just penne and rigatoni?

You don’t need to look any further because our article has everything you need to know about the various types of Italian pasta and their uses.

So Grab your forks and let’s dig in!

There are enormous types of pasta, from well-known varieties like elbow macaroni and long fettuccine to lesser-known varieties like rotelle and orzo. Pasta is one of those foods that can be prepared quickly at home, possibly from a box, and can also be ordered easily at a seven-star restaurant.

Different methods of consumption are used worldwide. People prefer foods like potato gnocchi, fettuccine Alfredo, chicken Caesar pasta salad, mac and cheese, and spaghetti and meatballs. Despite its popularity, people simply cannot think of its Italian names, like fettuccine or bucatini, when ordering some pasta or possibly purchasing pasta.

For a brief introduction to the different types of pasta, their applications, and images, continue reading. It’s readily adaptable, feasible, and fulfilling, and there are so many varieties to pick from.

Let’s explore!

Are you willing to try something new with this traditional Italian dish?

Great!

Comparison table of Different types of pasta and how to use them along with some other factors

	Type	Made of	Sauces used	Calories per serving	Uses
Angel’s hair	Long	Semolina(Wheat) and Durum Wheat flour	Alfredo sauce,Marinara sauce, Pesto sauce, Cheese sauce, Vodka sauce	375	Scallops and other delicate seafood components go well with this pasta.
Lasagne	Sheet	Maida	Tomato sauce and marinara sauce	209	This sheet of pasta can be used to make good attractive rolls for your little ones.
Tortellini	Stuffed	Filled with Ricotta cheese, Parmigiano Reggiano, and minced parsley.	Marinara and garlic cream sauce, White wine cream sauce, Tangy cream sauce.	300	Used in Pasta salads, cozy soups, and baked pasta recipes.
Gnocchi	Dumpling	Semolina or plain wheat flour, egg, and mashed potato.	Sage and butter sauce, Tomato and basil sauce, Basil pesto	250	This pasta can be served as the main course as well as a side dish.
Conchigliette	Short	Hard durum wheat	Tomato and meat sauces.	280	Used in pasta salads and soups.

Here are 25 different Pasta types you must try because they are deliciously amazing.

Types of Pasta and How to Use Them: “A Complete Guide for Foodies”

Pasta comes in a huge variety of forms.

Fortunately, the different kinds of pasta can be divided into a few groups, including:

• Long Pasta
• Sheet pasta
• Stuffed pasta
• Dumpling pasta
• Short pasta

Long Pasta: These are the long, thin ribbon and strand pasta types. They taste best when prepared in creamy sauces with minimal chunky components.

1. Angel’s hair

These are round, long, and thin noodles.

 This type of pasta:

• Tastes great with classic Italian sauces.
• Also goes well with veggies and light sauces.

For an authentic Italian dinner, you can serve it with a typical homemade marinara sauce. To enhance the protein content, this type of pasta can be served with both chicken scampi and prawn scampi.

Angel’s hair is very much similar to spaghetti, another long and thin pasta but the only difference is that Angel’s hair is much finer than spaghetti.

Ingredients: Angel hair pasta is usually made of Semolina(Wheat) and Durum Wheat flour.

Nutritional value: Every 100 grams of cooked Angel Hair Pasta contains:

• 375 calories
• 1.8 grams fat
• 75 grams carbohydrate
• 12.5 grams protein

Type of Sauce: A few of the sauces that go best with Angel Hair Pasta are:

• Alfredo sauce
• Marinara sauce
• Pesto sauce
• Cheese sauce
• Vodka sauce

Uses: Scallops and other delicate seafood components go well with this pasta.

2. Spaghetti

Spaghetti is the most widely consumed pasta in America. These are long, thin, cylindrical tubes like pasta. Typically, spaghetti is used in meat meals with tomato-based sauces. This pattern can be seen in dishes like spaghetti and meatballs and spaghetti bolognese.

Spaghetti is also liked in Italy, a country where it was one of the first pasta types to be mass-produced.

Ingredients: Spaghetti is usually made of Durum wheat or Semolina.

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Nutritional value: 1 cup of cooked Spaghetti contains:

•  220 calories
• 1.3 grams of fat
• 8.1 grams of protein
• 43 grams of carbohydrates

Type of Sauce used: Spaghetti is thick enough to hold up the meat sauce recipe but thin enough to go with cream sauce or even just a simple dressing of olive oil and garlic.

Uses: This pasta can be used with a variety of ingredients including:

• Seafood
• Vegetables
• Meat sauce
• Cheese

3. Linguine

Linguine, which in Italian means “little tongue,” is a flat pasta that is similar in size to the spaghetti noodle.

Although linguine shares many similarities with fettuccine, linguine is elliptical rather than flat. Despite being broader than spaghetti, this pasta is still much thinner than fettuccine.

Linguine can be prepared with a variety of seafood like:

• Prawns
• Clams
• Calamari
• Mussels

Ingredients: Linguine is generally made of a simple flour and water mixture.

Nutritional value: 1 cup of cooked Linguine contains:

• 220 calories
• 1 gram fat
• 7 grams protein
• 41 grams of carbohydrates

Type of Sauce used: It is a fantastic form of pasta to go with pesto and lighter tomato sauces.

Uses: Linguine works well for meals that call for something a little thicker than spaghetti. It is frequently used in recipes with pesto or seafood.

4. Fettuccine

Fettuccine is an egg pasta, which is cut into very long, thin ribbons. As in the traditional Fettuccine Alfredo, it is frequently served with cream sauces.

It is widely used in Tuscan and Roman cuisine. It is most frequently consumed in Italy with different kinds of ragu sauce. It can be used in any recipe that asks for spaghetti or linguine. This type of pasta frequently goes with hearty soups made of meat.

The flavorful fettuccine alfredo sauce is one of the most well-known pasta dishes.

Ingredients: Fettuccine is a popular wide, thick pasta made of wheat and egg.

Nutritional value: Every 100 grams of Fettuccine pasta contains:

• 98.9 calories
• 2.6 grams of fat
• 14 grams of carbohydrates
• 6.32 grams of protein

Type of sauces used: Some of the sauces that go best with Fettuccine pasta are:

• Alfredo Sauce
• Garlic Cheddar Cheese sauce
• Tomato cream sauce

Uses: This type of pasta is mainly used with cream sauces. It can also be used as an alternative to linguine and spaghetti.

5. Bucatini

Bucatini can easily be confused with spaghetti by a non-trained eye.

But if you look closely, you will see that this uncommon variation of pasta has a hole running through the middle and is a little thicker than spaghetti. This long, hollow noodle has the amazing capacity to absorb the sauce, allowing you to enjoy your pasta not just with tomato sauce or olive oil on top, but infused with it.

Ingredients: Bucatini pasta is made of hard durum wheat flour and water.

Nutritional value: Each serving of Bucatini pasta contains:

• 210 calories
• 1 gram of fat
• 7 grams of protein
• 43 grams of carbohydrate

Type of sauces used: The traditional Amatriciana sauce is one of the most frequently used sauces to accompany bucatini.

In Italian cooking, it is served with

• Buttery sauces,
• Vegetables,
• Cheese,
• Eggs,
• Guanciale or pancetta, and
• Anchovies or sardines

Uses: Because of its hollow center, it is mostly used with hearty sauces, especially meat sauces.

6. Pappardelle

Pappardelle pasta has a ribbon-like appearance. Egg-based varieties can be found dried, but these noodles are frequently offered fresh with fluted edges and stacked.

Both go well with light sauces made of tomatoes or oil. Pappardelle is prepared more frequently in the winter, which is Italy’s prime shooting season.

It is also a good option for seafood pasta dishes. A rich ragu is made with game meat, typically wild pigs, birds, and a hare, and served with pappardelle.

Ingredients: Pappardelle is a flat noodle made from egg pasta dough.

Nutritional value: Each cup of Pappardelle pasta contains:

• 365 kilocalories
• 13.13 grams of fat
• 38 grams of carbohydrate
• 23.68 grams of protein

Types of sauces used: Some of the best sauces that go best with Pappardelle pasta are:

• Ragu
• Carbonara
• Alfredo
• Pesto

Uses: As it is a flat, ribbon-like pasta, pappardelle is mainly used with rich, thick sauces that adhere to the large egg noodles.

7. Tagliatelle

Traditional egg-based pasta called tagliatelle is thinner than pappardelle but has a comparable shape. This thin, ribbon-like pasta pairs well with a variety of hearty sauces but is typically served with bolognese.

Although meat sauces are the traditional complement of Tagliatelle, light sauces can also be used.

Ingredients: Tagliatelle is generally made with wheat flour and egg.

Nutritional value: Every 100 grams of Tagliatelle pasta contains:

• 357 calories
• 12.6 grams of protein
• 72.4 grams of carbohydrates
• 1.8 grams of fat

Types of sauce used: Tagliatelle pairs perfectly with a rich, parmesan cream sauce.

Uses: Tagliatelle is frequently used in “spaghetti and meatballs” because it goes well with thick sauces and makes the dish simpler to the plate and handle once it is served.

8. Vermicelli

Noodles made of vermicelli are thin.

There are two types of vermicelli:

1. Italian semolina pasta, and
2. Asian rice noodles.

Vermicelli can be used in stir-fries, stews, and pasta-like dishes by tossing it with canned tomatoes and olive oil. You can go through some of the tasty dishes made with Vermicelli Pasta.

Ingredients: Vermicelli is an Indian variant of noodles which is usually made of all-purpose flour.

Nutritional value: A 100-gram serving of vermicelli contains:

• 331 calories
• 0.1 grams of fat
• 82 grams of carbohydrates
• 0.1 grams of protein

Types of sauces used:

• Marinara sauce
• Classic Tomato Sauce
• Apple and Spice Cranberry Sauce

Uses: These noodles are commonly used in making several sweet dishes like kheer and a sweet dessert similar to rice pudding. It is also used in making Upma.

Sheet Pasta Just like the name suggests, sheet pasta noodles are as narrow and flat as a sheet of paper. One of the most common types of sheet pasta is Lasagne Pasta.

9. Lasagne

Some of Italy’s earliest foods include lasagna pasta. The first time this sheet pasta was eaten was in the 14th century when it was seasoned with cheese and spice mixture.

This is undoubtedly the most traditional variety of sheet noodles. Its form is characterized by its ruffled, ornamental edges. It is used to create lasagne, which is traditionally made by layering ricotta cheese and meat sauce.

Ingredients: Lasagne sheets are usually made of maida.

Nutritional value: 1 cup serving of lasagne pasta cooked in salted water contains:

• 209 calories
• 42.1-gram carbohydrate
• 2.4-gram fat
• 8.4-gram protein

Types of Sauces used: Lasagne pasta can be best cooked with tomato sauce and marinara sauce.

Uses: This sheet of pasta can be used to make good attractive rolls for your little ones.

Stuffed Pasta Fresh pasta sheets are used to make stuffed pasta, which is pasta that has been filled. The pasta sheets are sealed once the filling has been added by folding them over or by stacking them on top of one another. To create unique shapes, certain sheets are folded over the filler and then twisted.

Sheets of a variety of shapes, including squares, rectangles, and triangles, are used to make stuffed pasta.

The fillings inside a stuffed pasta can be of a variety of components, including meats, cheeses, herbs, mushrooms, and vegetables. Pasta with fillings is often cooked first and then served with a simple sauce. Stuffed pasta can be added to a salad or a broth after they are cooked.

Here is a brief overview focusing on the different varieties of stuffed pasta.

10. Tortellini

Tortellini is tiny, ring-shaped, stuffed noodles that mimic a belly button or a sailor’s hat.

They taste best when filled with a vegan cheese and vegetable mixture and covered in red sauce. They are typically served in capon broth and filled with a meat mixture. With the addition of beets, tomatoes, and other dyeing agents, tortellini is also offered in a variety of colors.

Ingredients: It is filled with a mixture of Ricotta cheese, Parmigiano Reggiano, and minced parsley.

Nutritional value: 1 cup serving of Tortellini pasta contains:

• 300 calories
• 2.5-gram fat
• 12-gram protein
• 450-milligram sodium

Types of sauces used: Here are some of the sauces that go best with Tortellini:

• Marinara and garlic cream sauce
• White wine cream sauce
• Tangy cream sauce

To get a detailed description of the various types of sauces that go best with Tortellini, you can just click Here.

Uses: Tortellini can be used in many different dishes, such as baked pasta recipes, cozy soups, and pasta salads.

11. Mezzelune

Mezzelune is made somewhat similar to ravioli but resembles Chinese dumplings more in appearance. Although they can also be prepared with potato or meat filling, they are frequently filled with cheese or vegetables.

Mezzelune means “half-moon” in English. These can be made freehand and only require the use of a drinking glass as a cutter, unlike ravioli, which are frequently made using a mold or specialized press.

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Ingredients: Mezzelune is a type of stuffed pasta that may have fillings such as meat, cheese, fish, herbs, spinach greens, and squash topped with a cream sauce.

Nutritional value: Mezzelune pasta contains:

• 173 calories
• 7.2 grams of protein
• 20.5 grams of carbohydrates
• 6 grams of fat

Types of sauces used: Here are some of the delicious options for meat mezzelune sauce:

• Fresh Tomato sauce
• Garlic Cream Sauce
• White Wine Butter Sauce
• Spicy Arrabbiata Sauce

Uses: Mezzelune can be combined with different types of soups, salads, and broths.

12. Cannelloni

In contrast to the ridged manicotti, this cylindrical, tube-shaped pasta cannelloni is smooth on the outside and is typically boiled before being filled with minced beef, ricotta or both, and baked in tomato sauce.

These large tubes are ideal for spreading sauce on before filling it with cheese and vegetables.

Ingredients: It is a type of stuffed pasta filled with ground meat, tomato sauce, and bechamel.

Nutritional value: Each serving of Cannelloni pasta contains:

• 391 calories
• 9.4-gram protein
• 23.2-gram carbohydrate
• 2.1-gram fiber

Types of sauces used: The two types of sauces used with cannelloni are:

• Tomato sauce
• Bechamel sauce

Uses: Cannelloni is a large type of pasta tube that can be used for stuffing with any kind of filling according to your taste.

13. Manicotti

Italian pasta known as Manicotti, which means “little sleeves” in English, is a favorite among Americans. These thick, ridged tubes are frequently baked and filled. Manicotti is always sliced at an angle, unlike cannelloni, which has a flat-end cut.

Manicotti cannot be made by hand like its cousin Cannelloni, which has smooth sides. Instead, manicotti is produced using a pasta extruder like other tube-shaped pasta. Even a thick sauce is unlikely to remain inside the tube due to its size.

Ingredients: Manicotti is a type of pasta that is simply prepared with Semolina flour, water, and sometimes egg.

Nutritional value: 3 Manicotti pasta contains:

• 480 calories
• 22-grams of fat
• 44-grams of carbohydrate
• 27-grams of protein

Types of sauces used: Sauces that pair well with Manicotti are:

• Tomato sauce
• Bechamel sauce

Uses: Manicotti can be best used as baked or stuffed pasta.

14. Ravioli

Pasta like Ravioli is very common and can be eaten in many different ways.

The other pasta with a filling is ravioli, which comes in both square and circular shapes. These usually contain a variety of seasonings, cheese, meat, and veggies, just like the other filled pasta.

Ingredients: These tiny dough square pillows are filled with mashed vegetables, cheese, or meat that has been carefully ground or chopped. You can also serve Ravioli drizzled with olive oil, in stews, or with a sauce.

Nutritional value: Each serving of Ravioli pasta contains:

• 188 calories
• 7.5 grams of fat
• 20 grams of carbohydrates
• 10.1 grams of protein

Types of sauces used: Some of the sauces that go well with cheese Ravioli are:

• Alfredo Sauce
• Arrabbiata sauce
• Bolognese sauce
• Carbonara sauce

Uses: It is used to enhance tissue repair in your body due to the high protein content present in it.

15. Agnolotti

Agnolotti is delicate, bite-sized pillows of dough stuffed with a rich cheese, meat, or veggie filling. Agnolotti is frequently regarded as the first of numerous stuffed pasta varieties in northern Italian cuisine owing to their origins in the Piedmont area in the 12th century.

A single piece of dough is used to make Agnolotti, as opposed to Ravioli, which are made by stamping out two separate pasta sheets and folding them over the filling. Agnolotti appears in a variety of shapes in Italy.

Ingredients: These are made from rich egg-based pasta dough that is pillow shaped, and have a filling of cheese, meat, fish, or a combination of these things.

Nutritional value: 1 serving of Agnolotti pasta contains:

• 351 calories
• 6.2 grams of fat
• 54 grams of carbohydrates
• 17 grams of protein

Types of sauces used: The sauces that taste best with Agnolotti are:

• Tomato and basil sauce
• Creamy cheese sauce

Uses: Agnolotti pasta is mainly used with meat stuffing.

Dumpling Pasta: If you enjoy pasta, you should also be familiar with these types of pasta. Here is the most well-known pasta with dumplings that you need to be aware of:

16. Gnocchi

Dumplings made in this manner are customary in Italy.

Gnocchi are potato-based dumplings that are cut into bite-sized pieces and pressed against a ribbed board or grater, leaving an imprint that helps the sauce cling to them.

They are frequently boiled in sizable quantities of salted water or, as is customary in some Italian areas, fried in shallow oil. Gnocchi is thought to have been the forerunner of pasta.

Ingredients: Semolina or whole wheat flour, egg, and mashed potatoes are the main ingredients in the dough used to produce gnocchi.

Nutritional value: 1 cup of potato gnocchi pasta contains:

• 250 calories
• 32 grams of carbohydrates
• 11.7 grams of fat
• 4.4 grams of protein

Types of sauces used: The sauces that go well with Gnocchi pasta are:

• Sage and butter sauce
• Tomato and basil sauce
• Basil pesto

Uses: This pasta can be served as the main course as well as a side dish.

17. Canederli

The word Canederli is taken from the word Knodel, which means dumpling in German and Austrian. Canederli is most frequently served either dry with melted butter and grated cheese or in a creamy broth. Canederli comes in a variety of variations that have been enhanced with speck, cheese, spinach, and mushrooms.

Ingredients: Italian bread dumplings called Canederli are prepared from very basic and affordable ingredients like stale bread, flour, milk, and eggs.

Nutritional value: Each serving of Canederli pasta contains:

• 623 calories
• 31.8 grams of fat
• 54.2 grams of carbohydrates
• 30.3 grams of protein

Types of sauce used: Canederli bread dumplings can be best served with tomato sauce.

Uses: Canederli pasta is usually served either as a soup or as a side dish on stews that are dripping with sauce.

Short Pasta Short pasta is more enjoyable. It brightens any dish with its whimsical titles and fun shapes. Just pick the one that appeals to you because it goes well with the majority of them, especially those that have texture.

 Here is a brief rundown of some short pasta you should try:

18. Conchigliette

Conchigliette is a pasta with a seashell shape that is offered in small, medium, and large versions. The large version of Conchigliette is called conchiglie.

To ensure complete coverage, the ridges help the sauce stick to the noodles. Large shells are perfect for stuffing, while small to medium shells work best in soups and pasta. Conchiglie can be savored with a quick dressing of olive oil and herbs.

Ingredients: Hard durum wheat is the best ingredient for making Conchiglie pasta.

Nutritional value: Each serving of Conchiglie pasta contains:

• 280 calories
• 61.1 grams of carbohydrates
• 9.9 grams of protein
• 1.1 grams of fat

Types of sauces used: This type of pasta is usually served with tomato and meat sauces.

Uses: Conchiglie pasta can be used in pasta salads and soups and can also be used as a carrier for macaroni and cheese.

19. Cavatappi

One of the most entertaining kinds of pasta to consume is Cavatappi, which is Italian for “corkscrew.”

There are many varieties of spiral-shaped pasta available, but Cavatappi works well in all recipes. The longer relative of elbow macaroni is Cavatappi. It is produced in the same manner, with the aid of a die and an extrusion device, but more pasta is let through before being cut.

Tomato stews are the most usual accompaniment for Cavatappi.

Ingredients: This type of pasta is made of just water and fine ground semolina.

Nutritional value: 1 cup of Cavatappi pasta contains:

• 210 calories
• 42 grams of carbohydrates
• 1 gram of fat
• 7 grams of protein

Types of sauces used: The various sauces that can be served with Cavatappi include:

• Bolognese sauce
• Alfredo cheese sauce

Uses: This type of pasta is used in a variety of dishes including classic Italian dishes and mac-and-cheese-style casseroles.

20. Rotini

Similar to its relative, Fusilli, Rotini is a short, corkscrew-shaped pasta from Northern Italy. The corkscrew’s rigidity is what distinguishes the two.

Whether it’s a milder, olive oil-based sauce or a creamy sauce made with sundried tomatoes, the ridges are ideal for sticking to all thicknesses of sauce. Even soups can benefit from this adaptable form, which makes it a great choice for chicken noodles.

This kid-friendly pasta, which resembles squashed corkscrews, is frequently used for pasta salad because small pieces of veggies will stick to the rotini’s grooves.

Ingredients: This type of pasta is generally made of Semolina(Wheat) and Durum Wheat flour.

Nutritional value: Each serving of Rotini pasta contains:

• 200 calories
• 41 grams of carbohydrates
• 1.5 grams of fat
• 7 grams of protein

Types of sauces used: Some of the sauces that go best with Rotini are:

• Homemade Citrus Cranberry Sauce
• Apple and Spice Cranberry Sauce
• Chimichurri sauce
• Hollandaise sauce

Uses: This type of pasta can be used with hearty meat sauces, soups, and salads because of its corkscrew shape.

21. Fusilli

Fusilli is frequently mistaken for the more well-known rotini, but the two kinds of pasta vary in texture and shape. To make fusilli, a round strand of pasta is twisted into a spring-like form.

It tastes best when paired with rich cream sauces and is denser than rotini. This long, thick, spiral-shaped pasta lends an unexpected twist to any recipe that asks for spaghetti.

Despite being widely used in pasta salads, it is perfect for transporting thick sauces thanks to its fissures.

Ingredients: This short, twisted pasta is made from semolina flour.

Nutritional value: Each 100 gram of Fusilli pasta contains:

• 352 calories
• 72 grams of carbohydrates
• 12.3 grams of protein
• 1.6 grams of fat

Types of sauces used: Fusilli pasta goes well with light seafood sauces that are creamy or oil-based.

Uses: Fusilli pasta tastes great with salads, pasta bakes, or one-pan dishes.

22. Elbows / Macaroni

The small, tube-shaped macaroni is a fantastic addition to salads and creamy casseroles. This is because every mouthful is flavorful thanks to the creamy sauce that flows into the cooked tubes.

The best sauces to serve with macaroni are those that are rich in cheese and fill the tube.

Ingredients: It is generally made of Semolina (Wheat) or Durum Wheat Flour.

Nutritional value: 1 cup serving of Elbow pasta contains:

• 390 calories
• 78 grams of carbohydrates
• 1.6 grams of fat
• 14 grams of protein

Types of sauces used: Some of the best sauces for Elbow pasta include;

• Alfredo Sauce
• Cheese sauce
• Tomato sauce

Uses: You can use Elbow pasta as an energy booster.

23. Farfalle

Farfalle, which translates to “butterfly” in Italian, is a more frequently used name for these fashionable noodles than bow-tie pasta.

The edges and centers of farfalle are all distinctly ruffled and appear in a variety of sizes.

Farfalle pasta, which is manufactured from durum wheat, tends to keep its shape exceptionally well, making it a wonderful option for meals with creamy tomato and cream sauces as well as baked casseroles.

Additionally, farfalle can liven up otherwise dull dishes.

Ingredients: Farfalle pasta is mainly made of Semolina(Wheat) and Durum Wheat Flour.

Nutritional value: 1 serving of farfalle pasta contains:

• 304 calories
• 64.7 grams of carbohydrates
• 1.1 grams of fat
• 9.9 grams of protein

Types of sauces used: This type of pasta goes well with light sauces (like olive oil and butter) and heavy sauces (like cream, tomato, and pesto).

Uses: This type of pasta can be used as a topping for a bowl of stir-fried meat and vegetables.

24. Penne

Penne Pasta is 2 inches long and is shaped like a tube with diagonal cuts on both sides. This tubular pasta is loved with a variety of sauces and pasta salads all over the globe.

Great with chunky meat or vegetable sauces because the pasta tubes will allow the meat or vegetables to slip into them.

It is also known as Mostaccioli.

Ingredients: It is mainly made up of Semolina(Wheat) and Durum Wheat Flour.

Nutritional value: Each serving of Penne Pasta contains:

• 352 calories
• 12.4 grams of protein
• 71.3 grams of carbohydrates
• 1.9 grams of fat

Types of sauces used: Tube-shaped Penne pasta works great with hearty, thick sauces like ragu.

Uses: Penne pasta is frequently used in baked casserole dishes.

25. Rigatoni

Rigatoni is a cylindrical variety of tubed pasta with a hollow core, much like penne. This pasta usually has straight ends and may have a slight curve in the middle.

Ingredients: Rigatoni pasta is mainly made up of Durum Wheat Semolina.

Nutritional value: 1 cup serving of Rigatoni pasta contains:

• 200 calories
• 42 grams of carbohydrates
• 1 gram of fat
• 6 grams of protein

Types of sauces used: Rigatoni pairs particularly well with sauces like tomato because of its deep ridge’s capacity to capture the sauce.

Uses: This type of pasta can be used in a variety of settings like sauces, salads, and baked casseroles.

After you have gone through the various Types of Pasta available you can quickly go through the table given below that compares different types of pasta and how to use them along with some other comparison factors discussed in this article at a glance.

Pasta and Sauce Pairings Made Easy: A Mix-and-Match Guide

Now that you are aware of the various types of pasta shapes, it is also crucial to select the right sauce and shape combination.

Even though many of us relish pasta topped with delectable sauces, many of us are ignorant of the ideal pasta and sauce pairing. The finished dish can change significantly depending on the type of pasta used and the sauce used.

The flavor of the meal is impacted by how differently the sauce is absorbed by the various pasta shapes.

To learn about some of my favorite pasta and sauce combinations, continue reading the article below.

Sauces	Pasta Shape Recommended
Meat Sauce	Cavatappi, Rigatoni, Shells, Fusilli
Vegetable Sauce	Cavatappi, Fusilli, Rigatoni, Elbows, Spaghetti
Tomato Sauce	Ziti, Penne, Fusilli, Spaghetti.
Soups	Farfalloni, Orzo, Stelline
Seafood Sauces	Bucatini, Cappellini, Penne Ziti, Spaghetti
Butter and Oil Sauces	Bucatini, Penne Ziti, Farfalle, Thin Spaghetti
Cream or Cheese Sauce	Cavatappi, Elbows, Farfalle, Shells
Pesto Salads	Bucatini, Cappellini, Thin Spaghetti
Carbonara	Fusilli, Spaghetti, Orecchiette
Baked Pasta Dishes	Cavatappi, Elbows, Rigatoni

FAQ’s

Conclusion

There are countless variations and shapes of pasta.

• You can pair this dish with traditional tomato and marinara sauces or get inventive with creamy, herb-infused creations.
• You can explore by pairing various sauces with various noodle varieties.
• You can include a variety of vegetables and proteins.

The conclusion is that pasta is a simple dish that invites a lot of creativity.

There are an astonishing number of noodles you can cook to produce your pasta dish, even though every pasta dish is straightforward and delicious.

Before going bonkers with the flavors and garnishes of pasta just go through our article which will give an idea of the most popular types of pasta and their uses.

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