Italy is the home of pasta, everyone loves it… I guess you do too! But have you ever actually wondered how many different types of Italian pasta exist? Follow me and you’ll find out all pasta shapes!
If you are a tourist in Italy, or even more so if you live there, you will know very well how pasta is one of the symbols of this wonderful country and, above all, how jealous Italians are of it… We could call it an untouchable pillar!
There are so many Italian pasta types and each region has its own recipes and peculiarities. In fact, many pasta shapes differ from region to region, and sometimes even from province to province. The sauces are also very different, demonstrating Italy’s outstanding creativity. They vary according to many factors, including, of course, the type of Italian pasta they accompany.
There are 310 pasta shapes in the world, but, depending on the country, they take on different names. This is why you can count up to 1,300 of them, even though the best known ones retain their Italian pasta names!
Talking instead about the history of pasta, this begins around 7000 years ago, when man learned to sow and harvest. And it was here that he began to learn about wheat and its potential! Man learnt how to work wheat better and better by grinding it, kneading it with water, flattening it into thin doughs and cooking it on hot stones.
The first indication of the existence of something similar to pasta dates back to the first millennium B.C., to the Greek civilisation. The Greek word “laganon” was used to indicate a large, flat sheet of pasta cut into strips. And what does this remind you of? I’m talking to you, although still a little different, about our lasagne! Moving on in time, it was the desert Arabs who were the first to dry pasta for long term storage.
In modern society, pasta is one of the most widely consumed dishes. If we wanted to make a list of pasta preferences, we would certainly find spaghetti, penne rigate and fusilli among the most popular, followed by rigatoni and linguine!
It is so loved that there are some Italian pasta types that have become symbols of certain destinations and are now famous all over the world, such as the legendary pasta from Gragnano, or lasagne and tagliatelle from Emilia!
Discover Italy with our food experiences and foodie holidays!
At this point, without further ado, let’s get to the heart of the different types of Italian pasta. I will explain everything you need to know about them so that you can enjoy these pasta shapes to the fullest during a holiday or trip to the different regions of Italy. You can also learn how to cook like an expert cook or bring your loved ones a type of Italian pasta typical of the trip you just took!
All Italian pasta types
To begin with, we need to make some preliminary distinctions: the different types of Italian pasta differ according to their shape, the flour used or whether they are fresh or dry pasta, or smooth, which is appreciated for its lightness, rough and porous, which holds sauces a little better, and finally, ridged pasta, perfect for full-bodied sauces.
Moving on with the differences, we find thick pasta or thin pasta, pasta worked with a rolling pin, which is the most traditional method, mainly used for lasagne, tagliatelle, maltagliati, etc., or with a “ferretto”, around which the pasta is wrapped to give it a specific shape, or drawn in Teflon or bronze. Teflon gives a smoother pasta, while bronze gives a more porous and rough pasta.
There are also different types of pasta in Italy according to how they are cooked (in broth, dry, baked, etc.) or for the presence of egg or a filling.
In short, it is clear that there are many Italian pasta types and some are even similar to each other, so you may be wondering: how are all pastas distinguished industrially? To remedy this problem, on the boxes, there is a small number that identifies the pasta shape and makes it easier to distinguish, so you don’t get confused! In fact, from a time when pasta was exclusively home-made, it is now a product made by industry and marketed on a large scale.
Let’s now start analysing all the Italian pasta types and all their curiosities! 😋
Types of long pasta
[ back to menu ]
Spaghetti, Spaghettoni & Thin Spaghetti
- Thin Spaghetti: these have a round cross-section, with a diameter of about 1.8 mm, which is larger than that of capellini, but smaller than that of spaghetti. Of all the types of spaghetti, this is the one that goes best with light sauces.
- Spaghetti: this is the best known pasta shape in the world. It also has a round cross-section, but with a diameter of 2 to 2.2 mm. Spaghetti is ideal for all kinds of sauces, from thick, full-bodied ones to more delicate ones.
- Spaghettoni: This type of Italian pasta is part of the Neapolitan culinary tradition. Here the diameter increases to about 2.5 mm. They are also about twice as long and often packaged with the fold intact. This rough and porous type of pasta is particularly suitable for dishes with intense and decisive flavours or for recipes that call for sautéing. They keep perfectly al dente after long cooking, which is necessary to enjoy them at their best.
Vermicelli differ in diameter, which is slightly larger, making them particularly well suited to pasta dishes dressed with particularly rustic or rich sauces. They are able to pick up even the most seasoned and ingredient-rich sauces at their best. Vermicelli with seafood or vermicelli alla Nerano are particularly popular.
Square spaghetti & square spaghetti with holes
The square spaghetti is excellent with all preparations, has got an incredible toughness and practically never shakes! This pasta shape is particularly suitable for dishes with strong and decisive flavours, they are also ideal for traditional recipes such as carbonara, amatriciana or gricia. As for the squared spaghetti with holes, these have a wonderful characteristic: they trap the sauces inside… You can’t imagine how good they are when made with squid ink, for example!
Pici Senesi are a typical fresh Tuscan pasta, similar to spaghetti but wider. Prepared only with flour, water and salt (olive oil in some variations), they fully represent the traditional poor peasant dish. The real richness of this long pasta lies above all in its ability to adapt to all kinds of condiments, for example with garlic sauce, or with crumbs, with meat sauce or cacio e pepe. It is precisely from all these infinite recipes that “L’arte dei pici. Tradizioni a confronto”, an event where the traditions of each territory are compared, each proposing its own way of making and seasoning pici.
Strangozzi is a long pasta with a rectangular section, typical of the area around Foligno and Spoleto in Umbria, but also widespread in other regions. Depending on the location, they are also called stringozzi, strengozzi, strongozzi; in the Perugia area they are called umbricelli and in the Terni area ciriole. Their appearance is similar to that of tagliolini, but unlike these, they are thicker and without egg. They are often served with black truffle, porcini mushrooms, asparagus or with a spicy tomato sauce (strangozzi alla spoletina). They are sometimes used in the preparation of macaroni with walnuts, a typical Christmas dessert.
They are a type of typical Sicilian pasta with an elongated shape, a dough made from water and semolina, which is rolled on a knitting needle, called “Buso”. This type of Italian pasta is perfect to be seasoned with Trapanese pesto, made with tomatoes, garlic, olive oil, pecorino cheese, basil and chopped almonds. Alternatively, it can also be seasoned with pistachio or tuna sauce.
They look a lot like large spaghetti and have a very porous surface, which absorbs the sauce well. They originate in Veneto and are widespread throughout the region, but also very much in eastern Lombardy. In the original recipe, they are prepared with soft wheat, water, salt and seasoned with full-bodied sauces.
Bucatini are a type of long pasta that resembles large, perforated spaghetti, typical of Lazio and in particular of Rome. They are an ideal shape to pair with dense thick sauces, often used in traditional dishes from central Italy: Bucatini all’Amatriciana and Bucatini cacio e pepe.
Linguine, Trenette & Bavette
Originating in Genoa, these three Italian pasta types differ little from each other. Trenette have a square cross-section, thicker but less wide. Bavette have a rectangular cross-section with a medium thickness. They are very similar to linguine, which share length with spaghetti but, compared to the latter, are not cylindrical but flat. In short, linguine are a kind of flat spaghetti!
These particular pasta shapes prefer to be served with fish-based sauces or Genoese pesto.
Mafalde are a type of pasta typical of Neapolitan cuisine, characterised by a side curl. This creates different textures within the palate, making the consumption of this dish a true magic! It is a pasta made with durum wheat flour, whose name comes from a tribute paid to Princess Mafalda of Savoy. Mafalde can be prepared with a simple tomato and basil sauce or even sausage and onion.
Sagne is originally a rectangular pasta shape. But depending on the intended use or area, they come in various shapes and sizes: small strips “sagne”, larger diamond shapes “pettele” or small squares “taccunelle”. This type of Italian pasta is usually intended for the “sagne e fagioli” dish, sometimes with the addition of pork rinds. It is also very common topped with chickpeas.
Scialatielli are a typical long pasta from Campania: they have fairly recent origins because they were invented by chef Enrico Cosentino in 1978. Scialatielli have a rectangular shape, similar to tagliatelle, but are thicker and more irregular. They are often served with seafood sauces, but are also excellent with fresh cherry tomatoes or sautéed vegetables.
Pizzoccheri are similar to tagliatelle, but shorter and wider, made with buckwheat flour. They originate from the town of Teglio in the heart of Valtellina (Lombardy). They are also often made into soup or served with vegetables.
Among the different types of Italian pasta, ziti have an elongated tubular shape, about 25 cm long and smooth. They have a larger diameter than bucatini and, although they fall under long pasta in size, are traditionally used in typical southern Italian recipes mostly broken. They are perfect for cooking in the oven and for making timbales and omelettes, but can also be used as pasta to be seasoned as desired.
Troccoli is a thick, rustic, fresh pasta typical of the province of Foggia. Troccoli take their name from the tool with which they are cut: the “troccolaturo”, with an instrument used to cut thin strips about 3-5 mm. It is a type of Italian pasta that requires cooking al dente and pairs well with rich sauces.
The name probably comes from the ancient working around the spindle, the stocking thread used by spinners! It is an excellent type of pasta with Neapolitan ragù or pesto alla genovese. They can also be served with a mix of fresh and tasty seafood, such as mussels, prawns and squid.
Umbricelli or Umbrichelli
Umbricelli from Umbria are large spaghetti, but thicker and shorter, made simply with flour and water. The name comes from the dialect and means earthworm, due to their long, rounded shape. The seasoning possibilities are very varied. They range from the classic ragù, to the old-fashioned battuto, to a sauce with olive oil, garlic, tomato and chilli pepper, to a sauce with mushrooms or asparagus.
Types of short pasta
[ back to menu ]
Turning now to short pasta shapes, they are perfect with chopped sauces or sauces containing chunks of meat, fish, vegetables, and more… But let’s look at the types of short pasta in details!
The word “calamarata” refers both to a particular type of Italian pasta, similar to a half-paccheri, and to a sauce traditionally made with a tasty squid and fresh cherry tomato sauce. It is a traditional Neapolitan pasta dish, truly exceptional… So is the Neapolitan Calamarata a pasta or a sauce? The answer is quite simple: it was the sauce that gave its name to a type of pasta and today they combine to create a unique dish!
Paccheri are a type of pasta originating in the Neapolitan tradition, shaped like giant macaroni.
They are much larger than the standard size and are usually dressed with tasty condiments. Paccheri can also be stuffed, with ricotta or other ingredients, and served with meat sauce.
Fusilli or eliche
Fusilli have a long history in Southern Italy: originally, they were made using a manual technique handed down from mother to daughter. It consisted of rolling the dough around a knitting needle, thus obtaining a “spindle” shaped type of pasta, hence the name fusilli, helixes, spirals or rotini. They are usually seasoned with pesto, vegetables or sauces.
It is a type of Italian pasta with a cylindrical shape cut at the ends with parallel oblique cuts. The name comes from the fact that this pasta shape seemed to imitate the nibs of fountain pens. It is a very versatile pasta due to its shape, as the hollow centre allows the sauce to remain inside. They are dressed with sauces, typically all’arrabbiata in Lazio, or with tomato sauce. In the 1980s, penne alla vodka became an icon of fashionable cooking and are still consumed all over the world.
Rigatoni is a type of pasta with a tubular shape, made by mixing water and durum wheat semolina. Some ingredients may be added to the dough to change its colour. In addition, there are several recipes to cook a good dish of rigatoni: with a simple tomato sauce or you can bake them al cartoccio. Rigatoni are also perfect to make an excellent pasta with Pajata.
This pasta shape is undoubtedly one of the most loved and appreciated for its versatility… They pair easily with any type of sauce! The shape is practically identical to that of rigatoni, but the particularity of tortiglioni is the spiral pattern of the lines, and they are less linear and more curved and inclined.
These are an ideal type of pasta for holding and picking up sauces of various kinds!
Sedani and Sedanini
Sedani are one of the best known and loved Italian pasta types. Initially popular in Naples in the smooth version, they were called “elephant’s teeth”, but the addition of a thin surface ridge, similar to the ribs running along the celery, gave them their new name. Sedani are maccheroncini with a slightly curved shape. As they moved from Naples to Northern Italy, they were reduced in size and length and thus became Sedanini, perfect for enhancing the qualities of any sauce.
Fileja and fusilli from Lucania
Fusilli lucani and fileja are two pasta shapes that are very similar to each other. They are both prepared with a special iron, around which the pasta is turned, to create an elongated, curved shape. The only difference between these two types of Italian pasta is that Lucanian fusilli originated in Basilicata, while fileja date back to the gastronomic tradition of the Vibonese area in Calabria. Aesthetically, they look like fettuccine twisted on themselves.
This is a special type of Sicilian short, round, ring-shaped dried pasta.
It is perfect to cook “Pasta al forno palermitana”: one of the flagships of traditional Sicilian cuisine!
Cavatelli are from Molise and are made from a mixture of durum wheat semolina and water (sometimes also with potatoes). They have an elongated shape with a hollow on the inside. You can enjoy them with meat sauce or with vegetables such as broccoli or cardoncelli.
Orecchiette is a type of pasta typical of the Apulia and Basilicata regions. Their shape is roughly that of small ears. A widespread typical recipe is orecchiette with turnip tops. An Apulian variant includes the addition of anchovies, while in Basilicata, the dish is seasoned with crumbled or powdered peppers.
Conchiglie or conchiglioni
Conchiglie have a typical shape that allows the sauce to adhere to them easily. There are different variations of conchiglie throughout Italy. When they are smaller, they are called conchigliette, and when they are larger, they are called conchiglioni. As for other Italian pasta types, conchiglie can be plain or ribbed, and as always in the latter case the sauce adheres better to the pasta. This pasta shape lends itself to many different types of sauces and is used to prepare, for example, pasta all’ortolana or pasta with sausage ragout.
With its typical butterfly shape, this type of pasta has always been a popular choice with everyone, adults and especially children. It is generally used for the preparation of cold pastas. Farfalle al pesto, alla caprese, with salmon, olives and capers. This is a type of Italian pasta that is usually made from durum wheat, but is also produced with wholemeal flours or in “coloured” versions.
They have a fanciful shape reminiscent of snails and allow the sauces to slide in without difficulty. They are ideal with both meat sauces and vegetable-based sauces. Again, this type of pasta is also adored by the little ones!
Gnocchi are a very old food, made with different types of flour: wheat flour, rice flour, semolina flour, with potatoes, dry bread, tubers or various vegetables. Those most common in Italy today are prepared with potatoes, or with a simple mixture of water and flour. If they are made with semolina, they are called gnocchi alla romana and have a larger, cylindrical shape. Sardinian gnocchetti are a typical Sardinian pasta shape that belongs to the peasant culinary culture, but today they are served with delicious condiments, such as fish or seafood, pesto, vegetables, meat sauce and in many other ways.
This is a homemade pasta that pairs perfectly with both meat and vegetables. The name recalls the shape of this delicious pasta. With its porosity, it adapts very well to a wide variety of sauces that bring out its flavour, such as sauce with beans, with meat sauce, with mushrooms, with chickpeas, with broccoli and sausage and with lentils.
Strascinati are a fresh pasta typical of Lucania and Puglia’s culinary tradition. They are similar to orecchiette, but differ from these in their larger shape. It is a simple recipe with an unmistakable flavour when served with meat and game sauce or with vegetables such as turnips and broccoli.
They are made with water, flour and salt (formerly spelt) and are prepared by mixing the ingredients in a fluid batter, baked for a few minutes to form a kind of crepe a few millimetres thick. Testaroli are cooked in special containers called “testi”, also of ancient origin.
Trofie are a traditional type of Ligurian pasta, elongated and thin in shape. They present a characteristic twisting of the central part that ends in two tapered appendages. The shape is similar to the spiral of a corkscrew. Obviously, the condiment par excellence with trofie is pesto genovese.
The fregula is a Sardinian pasta shape, very small and made into irregular balls. Slightly larger than couscous and amber-coloured, the balls have a diameter of around 2 to 6 millimetres, are rough, porous and suitable for absorbing seasonings. Fregula is generally used for soups, but also for fresh vegetable dishes.
Gramigna pasta originates from Emilia Romagna. In the early years, it was offered as fresh egg pasta, but then the dry durum wheat pasta version became predominant. Gramigna is a type of Italian pasta characterised by the unusual shape of small curved tubes with a smooth surface.
This is a type of pasta with a shape inspired by a wagon wheel. The components form an alternation of solids and voids that allows them to hold every sauce perfectly, enhancing their flavour. They can be paired with a good tomato sauce or included in minestrone and vegetable soups, but can also be used as a cold tomato and mozzarella dish.
This is a pasta shape created following the design of a hand-embroidered curtain. The shape is not easy to make but with the right tools you can get good results! They are great with light sauces or vegetables.
Types of soup pasta
[ back to menu ]
Ditalini have very ancient origins; they are a very short pasta with a straight cut. Their name derives from the thimble used for sewing, from which they have also inherited their shape. There are many variants that differ in size, either slightly larger (ditali) or much larger (ditaloni), and in the type of surface, which can be smooth or ridged. They are perfect for the preparation of soups, vegetable or legume-based soups and velvety soups.
Farfalline are a pasta shape that has been on our tables for a long time. Thanks to their serrated edge and small wings, farfalline are perfect for soups. Their tiny, cute and lively shape also makes them popular with children.
It is a small pasta in the shape of a melon seed and is perfect for broths, as it absorbs a lot of sauce.
Starlets are shaped like a small star and are often used in children’s soups for this very reason. They also cook quickly, making them the perfect addition to almost any broth or soup.
Capellini are an ancient pasta shape with central and northern origins. Preparation by hand required a great deal of skill and, for this reason, they were a symbol of great refinement. The tradition lives on to this day, as this pasta is still widely used, both in its long version and in the broken version and cooked in broths or soups!
Types of egg pasta
[ back to menu ]
Spaghetti alla chitarra
They are a typical Abruzzese recipe, but widespread throughout central and southern Italy. It is a fresh egg pasta made with a special loom with which it is possible to prepare these big spaghetti, about 2-3 mm thick, with a classic square shape. It is a thick and porous pasta, ideal for rich and full-bodied sauces.
Tonnarelli are a popular fresh egg pasta shape from the Roman culinary tradition, featuring the famous tonnarelli cacio e pepe. They are very similar to spaghetti alla chitarra, but with a greater thickness (3-4 mm). They adapt perfectly to full-bodied and richly flavoured sauces!
The term lasagne refers to a particular pasta shape, obtained by cutting egg pasta sheets into large squares or rectangles. This is the oldest pasta produced in Italy, as its traces can be found as far back as Greco-Roman times. The queen is lasagna alla Bolognese, which features layers of green pasta (made with spinach), topped with the traditional ragout, béchamel sauce and grated cheese.
Tagliatelle is an egg pasta typical of Emilia. Their name derives from the verb “to cut”, as they are traditionally made by rolling the pasta into a thin sheet and cutting it. In Emilia and especially in Bologna, the classic recipe calls for Italian noodles to be seasoned with ragù Bolognese… A delicacy!
Maccheroncini of Campofilone
Maccheroncini di Campofilone is an egg pasta that has received the PGI denomination, exclusive to the town of Campofilone in Le Marche region. The characteristic thinness of the pasta sheet (0.3-0.7 mm) and the cut (0.8 to 1.2 mm) make it a unique product! Tradition calls for maccheroncini to be seasoned with meat sauce, but the pairing with truffles and mushrooms also fully reflects the territory’s typical features.
This is a type of egg pasta that is made by cutting fettuccine into small squares. From this labour comes a type of Italian pasta perfect for soups, but above all, at least as far as I am concerned, for rekindling childhood memories!
Delicate and fragile, angel hair pasta is dried in a nest to preserve its shape and make it easier to transport. It goes perfectly with light sauces or vegetables, but is also delicious in broth or baked in the oven.
Fettuccine are a traditional Roman pasta shape. They are very similar to Bolognese tagliatelle, but differ from these in that they are wider. One egg for every hundred grams of flour is generally used to make them. They pair well with elaborate sauces and ragu. Fettuccine Alfredo (seasoned with butter, grated cheese, a little cooking water, pepper and nutmeg) is the most popular dish in Italian restaurants in America!
They are a type of egg pasta very similar to tagliatelle but much wider, about 13 mm. This is why they are considered a type of lasagne, in the generic sense of “wide strips of egg pasta”. Although pappardelle are influenced by Emilia, they are typically Tuscan and pair well with full-bodied, strong-tasting sauces.
Tajarin are Piedmontese tagliolini, a type of pasta typical of the entire Piedmont region. They are a special type of egg pasta two to three millimetres wide. This pasta is stretched by hand with a rolling pin, wrapped on itself and then, with a very sharp knife, cut into thin strips. It is suitable for light, fresh and delicate sauces, excellent if served with simple butter or enjoyed in broth.
Garganelli are an egg pasta from Romagna, tubular in shape and with a characteristic perpendicular groove. They are obtained by rolling the pasta sheet around a small stick that is grooved by pressing it on a weaving comb or on a wooden spatula cutter.
The appearance is similar to penne, but at the point where the two edges of dough overlap, a different texture is obtained. The most common sauces are with vegetables or an Emilian-style ragout enriched with sausage mixture.
Passatelli is a traditional soup from Emilia Romagna. Mixing egg, breadcrumbs, grated Parmigiano Reggiano cheese, nutmeg and lemon zest, a mixture is obtained. By crushing it with a special perforated metal disc with handles (the iron of passatelli), curved small cylinders are obtained. They are then cooked in capon or chicken, but also beef broth. Other variants involve the use of fish broth.
Types of filled pasta
[ back to menu ]
The classic recipe for cannelloni has got a ricotta and spinach filling, but you can choose the alternative you prefer! For example with lobster and saffron, or a vegetarian filling with cabbage, leeks and pumpkin. For the sauce, ragù alla Bolognese is perfect, or any other way they will be exceptional…
Tortellini are a stuffed egg pasta, typical of Emilia Romagna, specifically originating in the Bologna and Modena areas. They are small ravioli filled with meat, usually prepared in broth. If you prefer, they can be made with a sauce, or in a low-fat version, filled with ricotta cheese.
The traditional shape is square, with the filling enclosed by two sheets of egg pasta. The main characteristic of Piedmontese agnolotti, compared to other stuffed pasta specialities in the rest of Italy, is the use of roast meat for the filling… In fact, agnolotti are a classic dish of popular Piedmontese cuisine: it is customary to use leftover roast meat from the previous days for the filling, minced and mixed together with vegetables, cheese or other ingredients.
Ravioli del plin
Ravioli del plin are a Piedmontese first course made of fresh egg pasta stuffed with meat and vegetables. This stuffed pasta shape is characterised by being smaller than classic ravioli and agnolotti. The term “plin”, which means “pizzicotto” in Piedmontese dialect, refers to the characteristic gesture of pinching the pasta with the fingers to enclose the filling between one piece of ravioli and the next.
Cappelletti & cappellacci
Cappelletti look like a hat, while cappellacci, typical of Ferrara, may have the same shape, only larger in size. Speaking of the filling, in Reggio Emilia it is exclusively made of meat, while in Romagna it is dominated by cheese. But how are these Italian pasta types seasoned? Cappellacci only need melted butter and a handful of grated Parmigiano Reggiano cheese. On the other hand, cappelletti are traditionally served in the broth where they were boiled.
They are a type of stuffed pasta from Sardinia, with a shape very similar to that of agnolotti. This name refers both to the version made with potatoes, pecorino cheese and mint (a typical culinary speciality of the Ogliastra region) and the Gallura version, which flavours the pasta with lemon or orange peel.
This is a typical stuffed pasta from eastern Lombardy. There are many local variants, which although slightly different from each other, retain some basic characteristics: the common filling is made of meat, Grana Padano cheese and herbs, while the pasta takes the shape of a half-moon. They are then usually dressed either with light sauces or with butter and sage.
Pansotti are a stuffed pasta typical of Ligurian cuisine. It is a recipe belonging to the poor tradition, which owes its name to the characteristic shape of pansotti. In fact, pansa in Genoese dialect means “belly”. Puffy and chubby, they resemble ravioli, but are larger in size. Hard to find outside the region, they are often made with spinach, chard, borage, escarole and sheep or cow ricotta, depending on personal taste.
These are ravioli filled with spinach and ricotta cheese typical of Val Pusteria and widespread throughout the Tyrol region… Their shape is, as the name implies, a half-moon. They are also very popular with children, as they are served with simple ingredients or cheese.
They are a traditional dish from Friulian cuisine. They consist of a soft wheat or potato dough stuffed and characterised by a contrast between sweet and salty flavours. Depending on the local recipe, the filling may contain sultanas, dark chocolate or cocoa, cinnamon, chives, ricotta, jam, rum, grappa, etc..
Tips to enjoy all types of pasta in Italy
[ back to menu ]
Now that you know the most famous names for pasta, I’ll leave you with a few tips on how best to enjoy it! In the Italian tradition, pasta is drained a little al dente, to enjoy the flavour and texture of this magnificent food… So my advice is to do the same!
Also, I suggest you travel around Italy and enjoy the different types of Italian pasta in their places of origin, because we have to tell you… Even if perfectly made, each pasta, when eaten in its native land, tastes different! So, travel and enjoy all these delicacies at typical restaurants.
Know also that, with Italia Delight, you can get to the heart of the local traditions, discovering all pasta shapes, with a cooking class or tasting them in the destinations.
So visit our website and join us in these wonderful food and wine experiences!
My tour ends here, I hope I have made your mouth water talking about all these Italian pasta types! We are waiting for you to taste the most common types of pasta in Italy 😋