Pasta shapes
22 entries
AI illustration Bucatini
Italian cuisine
Thick spaghetti-like strands with a fine hole running through – the classic for amatriciana.
AI illustration Cannelloni
Italian cuisine
Sheets of fresh pasta rolled around a filling and baked – the “big reeds” of Italian cooking.
AI illustration Cavatelli
Italian cuisine
Small southern Italian shells of semolina and water, shaped by a drag of knife or finger.
AI illustration Conchiglie
Italian cuisine
Semolina shells – from tiny ones for soup to large conchiglioni for stuffing.
AI illustration Farfalle
Italian cuisine
Butterflies or bow ties – in sizes from tiny farfalline for broth to large farfalloni.
AI illustration Fettuccine
Italian cuisine
Rome’s egg “ribbons”, a shade narrower cousin of Bologna’s tagliatelle.
AI illustration Fusilli
Italian cuisine
Spindles and spirals – hand-wound on an iron rod, or factory-made as single or double helices.
AI illustration Gnocchi
Italian cuisine
Italian dumplings – potato, or alla romana made with semolina; not pasta, but its close relatives.
AI illustration Lasagne
Italian cuisine
Pasta sheets and the baked dish made from them – green in Bologna, with spinach, ragù and béchamel.
AI illustration Linguine
Italian cuisine
Flattened “little tongues” – long strands between spaghetti and ribbons, great with pesto and seafood.
AI illustration Orecchiette
Italian cuisine
Apulian “little ears” of semolina and water, shaped with knife and thumb – eaten with cime di rapa.
AI illustration Paccheri
Italian cuisine
Large smooth tubes from Campania that open up on the plate – a pride of Neapolitan cooking.
AI illustration Pappardelle
Italian cuisine
The broadest egg ribbons, hand-cut for rich meat and mushroom ragùs.
AI illustration Penne
Italian cuisine
Short tubes cut on the slant like a quill nib – the classic partner for fiery arrabbiata.
AI illustration Ravioli
Italian cuisine
Filled parcels of thin egg pasta – squares, rounds or half-moons depending on the region.
AI illustration Rigatoni
Italian cuisine
Rome’s ridged tubes for hearty sauces – from gricia to pajata.
AI illustration Spaghetti
Italian cuisine
Long, round strands of durum semolina – the best-known dried pasta in the world.
AI illustration Tagliatelle
Italian cuisine
Bologna’s egg ribbons, their width guarded by a golden sample since 1972 – and ragù’s true partner.
AI illustration Tonnarelli
Italian cuisine
Roman egg pasta with a square cross-section, close kin of Abruzzo’s spaghetti alla chitarra.
AI illustration Tortellini
Italian cuisine
Tiny Bolognese rings with a meat filling that belong in broth – tortellini in brodo.
AI illustration Tortelloni
Italian cuisine
Big siblings of tortellini – larger filled pasta in Bologna, the name for square ravioli in Romagna.
AI illustration Trofie
Italian cuisine
Ligurian spindles of flour and water, rolled between the palms – best with pesto genovese.