Each type of pasta is differentiated by its function and shape. Long pasta like spaghetti, noodles or angel hair; short pasta such as penne, screw (fusilli) and gravatinha (farfalle).
There are also oriental noodles such as lamen-type noodles and rice noodles that use rice flour instead of traditional wheat flour.
| Dough type | Feature | Ideal for | |
| Spaghetti | Long pasta | More traditional, thin and cylindrical shape. | · Noodles
· More liquid sauces |
| Linguine | Long pasta | Shape flatter than spaghetti. | · Noodles
· More liquid sauces · Seafood |
| Noodles, fettucine, tagliatelle and pappardelle | Long pasta | Very flat shape. They usually form a nest. They vary according to the width. | · Light sauces that can adhere to the dough. |
| Vermicelli (“angel hair”) | Long pasta | Thinner cylindrical shape in nest. | · Sweets (vermicelli)
· Soups |
| Bucatini (“furadinho pasta”) | Long pasta | Cylindrical shape, thicker than spaghetti and has a hole in the middle like a straw. | · Very liquid sauces that can enter the dough. |
| Penne | Short pastry | Short, hollow, pointed shape and with grooves for the sauce to adhere. | · Sauces thick and with pieces.
· Preparations in the oven (eg gratin). |
| Rigatoni | Short pastry | Thick and short cylinders, with a groove to adhere to the sauce. | · Sauces thick and with pieces. |
| Fusili (“screw noodles”) | Short pastry | Screw shape (helical). | · Salads
· Light dishes |
| Farfalle (“tie”) | Short pastry | Butterfly shape (farfalle, in Italian) or bow tie (hence the nickname “tie”). | · Salads
· Light dishes · Thick sauces |
| Chifferi (“snail” or “elbow”) | Short pastry | “L” shape, cylindrical and hollow. | · Mac and cheese |
| rice noodle | Oriental pasta | Format similar to noodles, pasta made with rice flour. | · Oriental dishes
· Light dishes |
| Lamen | Oriental pasta | Thin, curly shape, quick cooking. Known as noodles or oriental noodles. | · Very liquid sauces.
· Preparations with vegetables |
| Ravioli | Stuffed dough | Pastel format, filled with meat, cheese or vegetables. | · Liquid sauces that match your filling. |
| Capeletti and Tortellini | Stuffed dough | Filled dough with square or triangular closure and union of the ends in an annular shape. | · Liquid sauces that match your filling. |
| Jiaozi | Stuffed dough | Dough stuffed in the form of pastry, can be baked or fried. | · Served with soy sauce . |
The different types of pasta are produced using a dough made from wheat flour or semolina and water. Some types of pasta can carry eggs.
Long pasta
Long pasta is generally accompanied by sauces that are not too thick. Since it has a large contact surface, it should be served with more liquid sauces that can adhere better to the pasta.
Spaghetti
Spaghetti is the most traditional type of pasta. It has a cylindrical shape and is made from a mixture of flour and eggs, it can vary according to its thickness, being classified by a numbering in which the numbers 7 and 8 have the most common thickness.
Spaghetti represents about two-thirds of all pasta consumption in the world
Spaghetti is the most versatile type of pasta, despite being a long pasta, it is found in various preparations. It is the preferred type for traditional pasta.
In addition to traditional sauces, it is suitable for salads, starters or just cooked with garlic and oil.
Linguine
Linguine, unlike spaghetti, is not so cylindrical. Its shape is a little more flattened, but in general, they fulfill the same function.
The linguine has a shape between the epagette and the noodles
Noodles, fettucine, tagliatelle and pappardelle
These types of long pasta have a flattened structure and vary in width.
Noodles are the narrowest of the kind of pasta
This type of pasta is indicated for light sauces, as they adhere very well to the pasta.
As for the width, in general:
- Noodles – 0.3 cm;
- Fettuccine – 0.5 cm;
- Tagliatelle – 0.75 cm;
- Pappardelle – 1.3 cm.
Vermicelli or angel hair
The noodles-type pasta, or angel’s hair, besides being widely used in soups, is also the basis of a sweet that takes its name (vermicelli).
Vermicelli jam has a similar preparation to rice pudding and is usually decorated with cinnamon
Bucatini, the “furadinho pasta”
The bucatini is an adaptation of spaghetti, it has a cylindrical shape, but like some short pasta, it has a hole in the middle, suitable for the sauce to penetrate.
In Brazil, bucatini is better known as “furadinho pasta”
Short Pasta
Short doughs are suitable for thicker sauces or pieces of ingredients that can enter their cavities. Here are some examples.
Penne
Penne is a popular example of short pasta. It has side grooves, a skewed tip and an internal space for thick bundles to penetrate.
Penne is a good combination for cheese-based sauces
Rigatoni
Similar to penne, rigatoni has the appearance of a piece of pipe, may have grooves to adhere the sauce and varies according to its diameter.
Rigatoni is similar to penne, but does not have its characteristic tip
Fusilli, the screw noodles
Screw pasta (fusilli) is a short spiral-shaped pasta (resembling a screw). It is ideal for lighter preparations, such as salads.
Screw noodles are widely used in salad preparation
Farfalle, “tie noodles”
Farfalle, or “tie noodles”, got its name because of its shape that resembles a bow tie. In Italian, farfalle means “butterfly”. To reach this shape, the still fresh dough is cut into squares and the sides are joined to the center.
Gravatinha pasta accompanies salads or sauces
It is a very versatile type of pasta, it can be used as penne, in thicker sauces or in salads like the “screw”.
Chifferi, snail or elbow
With many names, the chifferi is shaped like a curve. It is very famous in the United States for being the macaroni of the popular mac and cheese .
The mac and cheese American is traditionally made with pasta elbow ( “elbow pasta”)
In Brazil, this type of pasta is known as snail or elbow pasta.
Oriental pasta
According to historians, the noodles originated in China and became popular in much of Asia before reaching Europe. As in Italy, the eastern pasta has many shapes and different ways of preparation.
However, two types of pasta are popular in Brazil.
Rice noodle
Rice noodles have a shape very similar to noodles, but after cooking, they become translucent, giving dishes a special look.
Rice noodles look very different from traditional Italian pasta
People on some diets prefer rice noodles because of their greater nutritional value over traditional pasta.
Lamen noodles
Lamen pasta is very popular in Brazil. Known as noodles or oriental noodles, its short cooking time (3 minutes) has made it a favorite among people who want speed and practicality.
Lamen pasta is usually served with a mild sauce
Stuffed Pasta
Some pastas are normally made, but are used to wrap some type of stuffing before being taken to bake.
Ravioli
The ravioli can be square or pastel. Raviolis can be stuffed with meat, fish or vegetables and receive a sauce on top before being served.
Raviolis are stuffed and closed like pastry
Capeletti and Tortellini
They are stuffed pasta like ravioli, but to close them, join the ends forming a circle. Despite the very similar appearance, capeletti is traditionally stuffed with Italian cheese.
The tortellinis receive the filling, are closed in a triangle shape and then, join the two ends of the base
Jiaozi
China also has its version of stuffed pasta. The guioza is stuffed with meat or vegetables and drizzled with a soy sauce.
Handlebars can be served boiled or fried