John Myers
In the world of pasta types, it’s easy to lose track or end up reaching for the same boring types over and over again. There is the perfect type of pasta for every dish, which complements your meal.
Anelli
Anelli (or Anelletti) are small, ring-shaped pasta. They are suitable for the preparation of soups. You can also use them to make delicious pasta salads. Thanks to their small and slender shape, you don’t need to pre-cook them if you want to serve them in a soup. A smaller form of the “Anelli” is called “Anellini”. However, these are only a quarter of the size.
Armoniche all’Uovo
This type of pasta is characterized by a smooth inside and a wavy outside. This shape is created by drying the dough in a bronze mold for a day. “All’Uovo” means that egg is used in production. These noodles lend themselves to a variety of sauces.
Cannelloni
Cannelloni are tubular pasta about 10 cm long. During production, sheets of dough are rolled up into tubes. This type of pasta has an interior space of 3 cm, which is why you can fill it with meat, ricotta, or spinach. This makes them perfect for casseroles.
Recipe tip: Whether stuffed cannelloni with minced meat or cannelloni with a spinach and ricotta filling, these pasta have it all.
Cannolichi
Cannolicchi is a short pasta. It is reminiscent of the better-known Fusilli, as their appearance is almost identical. Due to its shape, the pasta is very firm to the bite and can absorb sauces well. They are also suitable for seafood dishes.
Cappelletti
Cappelletti are egg pasta. They are similar to tortellini and you can fill them just as creatively with e.g. pumpkin, spinach, ricotta. This type of pasta is often eaten with broth. The “Cappellaccio” is another variant of the Cappelletti but is twice as large.
Cavatellucci
The small “ear noodles” immediately catch the eye with their special appearance. Eggs are used in production. You can also use potato dough to make the Cavatellucci. Traditionally, thick sauces go perfectly with this type of pasta.
Cellentani
The cellentani is a spiral version of the macaroni. They are also known as “cavatappi” because they look like corkscrews. It perfectly describes your appearance. They are very versatile. For example, they can be prepared together with pesto or as a casserole.
Cresta di Gallo
Translated, the name of this type of pasta means “cockscombs”, which is due to the appearance. They have a semicircular shape and are wavy on one side. This pasta originally came from Florence, where it was served with chicken. However, you can enjoy this pasta just as versatile with different pasta sauces.
Farfalle
The Farfalle also have their name origin in Italian, because the translation of the word “butterfly” means. During manufacture, jagged squares are cut from the dough and pinched in the middle. That’s why they get thicker in the middle and flat on the sides.
Recipe tip: A Mediterranean pasta salad with dried tomatoes is perfect for summer.
Festonati
Festonati have a special shape because they are hollow and tubular, but have a special corrugation on the outside. You can mix them with colorful sauces, fish, or meat; Arrange vegetables or cheese
Fatty cell
Fettucelle or fettuccini are thin, wide-rolled noodles that you can easily make from flour and egg and can be yellow, orange, or even black, depending on how they are made. They are visually reminiscent of tagliatelle but in a thinner version. These noodles are often served with a sauce or ragout
Fusilli
Fusilli or Spirelli is among the most popular types of pasta. Their spiral appearance makes them perfect for sauces. You can also easily make pasta salads with this pasta. Other forms of this pasta are the “Fusilli lunghi bucati”, which are very long and twisted. There is also the “Fusilli bucati”, which has a hollow core.
Gemelli
At first glance, the Gemelli is reminiscent of the fusilli, but a second look reveals that this pasta consists of two strands that are twisted into each other. The word Gemelli also means “twins”. Makes sense right? These noodles are suitable for casseroles or dishes with strong sauces.
Gigli
Gigli means “lily” in Italian and refers to the special shape of this type of pasta. Their shape is reminiscent of a bellflower, which is why they are also called “Campanella”. Gigli’s have a hollow center and a fluted edge. That’s why they are so unique and beautiful.
Glass noodles
Glass noodles are part of Asian cuisine and are wafer-thin noodle threads. They are made from soybean or mung bean starch and water. They are white in color when raw. After cooking, they can be partly transparent. These noodles are very long, which is why they are folded for packaging.
Recipe tip: Glass noodles are perfect for Asian soups, but they also make an excellent filling for summer rolls with chicken and peanut dip.
Gnocchi
Gnocchi often finds its way into the pasta dishes on some menus. However, these round Italian dumplings are made from potato dough. They are very good at absorbing sauces and even a small amount is enough to fill you up. Their strong satiety is also the reason why you should rather use lighter sauces when preparing gnocchi.
Recipe tip: Pumpkin gnocchi with king oyster mushrooms and sage butter is just one of many ways to enjoy these little dumplings.
Gobbetti
The curled noodles are not only a special feature on the outside but are also particularly popular with younger connoisseurs. They have a hollow center and cook quickly due to their thin shape and small size. They also remain very bite-resistant.
Carinthian pasta
Carinthian pasta is a specialty of Austrian cuisine. The pasta pockets are traditionally filled with vegetarian food and served on Catholic, meat-free Fridays. Today you can fill these noodles with meat or fruit, depending on your preference
Kritharaki
The noodles of Greek origin are externally reminiscent of grains of rice. They are often used in typical Greek dishes, such as pasta salads. They can also be used as a soup ingredient. The Italian counterpart is called “Risoni” or “Risi”.
Recipe tip: Whether as Mediterranean Greek noodles or Greek Kritharaki casserole with minced meat – the rice-shaped noodles simply taste irresistible.
Lasagne
Lasagna is one of the most popular pasta dishes. Their wide and flat shape makes them perfect for casseroles. It is one of the most popular types of pasta worldwide and is therefore widespread. A lesser-known variant of the lasagne is the “lasagne riccia”, which has a wavy edge. This type of pasta is also perfect for casseroles.
Recipe tip: Lasagna Alla Bolognese is the all-time favorite among pasta dishes. Whether vegan, vegetarian, or with meat, these dough sheets round off every casserole.
Linguine
At first glance, linguine looks like spaghetti. However, if you take a closer look, you can see that they are long, thin ribbon noodles. They go perfectly with pesto or seafood dishes. This type of pasta is traditionally served with Pesto Alla Genovese.
Lumache
Lumache means “snail” in Italian. Sounds logical, because this type of pasta is reminiscent of a snail’s shell. Their cavities are suitable for catching sauces perfectly. Cheese and, ironically, sea snails also go well with these pasta.
Macaroni
Macaroni is widespread and well-known all over the world. They are tubular and sometimes long noodles. They can absorb sauces well in their cavities, which is why they are ideal for creamy sauces with vegetables or meat. The American version, with a cheese sauce, is also world-famous.
Recipe tip: Whether as cabbage noodles with crackers, as a casserole or typically American with cheese, this type of noodle goes well with any sauce and side dish of your choice. You can enjoy them vegetarian or vegan and light or hearty.
Mafaldine
A type of pasta that looks a bit unusual. It has the outward appearance of a ribbon noodle with a wavy edge. The name comes from Princess Mafalda of Savoy, which is why this type of pasta is sometimes called “Reginette”, i.e. “little queen”.
Mie noodles
The Asian mie noodles, also known as wok noodles, come in many different versions. Since they are often longer than spaghetti, they are sold in a compressed package. Only in the water do these packets dissolve into individual noodle strands. Similar to ramen noodles, mie noodles are also pre-cooked and sold as instant noodles.
Orecchiette
This pasta is also named after its shape, as the small orecchiette looks like little “ears”. Mostly handmade, these noodles are the focal point of the dish and should be accompanied by light sauces. Due to their handmade production, they often vary in appearance.
Pappardelle
Pappardelle is a wide and very long tagliatelle. They are often served as a “noodle nest” with a ragout. This type of pasta originally comes from Tuscany. There they were made from chestnut flour and without eggs. However, today you can easily make them yourself with flour, eggs, and salt.
Pasting
The particularly small noodles are often found in the form of letters in an alphabet soup. Because of their nature, they cook quickly and are easy to eat. That is why they are very popular with children, but also with adults.
Penne
Penne is the jack of all trades among pasta. Whether as a spicy casserole, with a strong sauce, or sometimes even as a clear soup, the noodle goes perfectly with everything. Its large cavity and grooves are ideal for sauces and it is one of the most popular types of pasta, for both adults and children.
Recipe tip: A real dream as a vegetarian chard casserole with penne and tomato or as a pan with prawns.
Quadretti
We know Quadretti under the name Fleckerl. They belong to the small types of pasta. The noodles are square in shape and are often slightly wavy when uncooked. They are very well suited as a soup ingredient, which is why they are cooked, for example, in a cabbage and patchwork soup. In Austria, they are used to make Schinkenfleckerl.
Ramen
Probably the most well-known type of Asian noodles are the ramen noodles, which can also be found under the names “somen”, “soba” or “udon”. The soup made from ramen shares the same name. They are long and can also be found in the supermarket as quick-to-prepare instant noodles.
Ravioli
Known to many as a canned dish with tomato sauce, the ravioli is one of the pasta pockets, but with a little dexterity, you can make and fill it yourself. Together with a tomato sauce or simply melted butter, the ravioli can develop their full taste. Ravioli can be square or triangular and have jagged edges.
Recipe tip: The filled dough packets can be prepared in different ways. Pumpkin ravioli with rosemary butter sauce is a classic and just one of many ways to use this type of pasta.
Rice noodles
The rice noodles, which are mainly found in Asia, have a thin and long shape and are also transparent. They are ideal for strong soups because the noodles themselves have a neutral taste. They are made from rice flour and their white color makes them look very classy.
Recipe tip: Rice noodles go well with clear soups and broths, as is typical for Asian cuisine. A vegan Asian cabbage soup with rice noodles or a creamy Thai Panang curry with chicken is perfect.
Rigatoni
Rigatoni noodles are short tubular noodles with grooves on the outside. A small variant is called “Rigatoni”. In Italy, this type of pasta is one of the traditional varieties, which is why it finds its way onto the table more often than here. This type of pasta is also suitable for sauces, as they can stick inside and on the outside.
Recipe tip: Rigatoni as forno is one of the evergreens in Italian cuisine. If that’s too boring for you, then try our crispy pasta chips from the oven.
Rotelle
The Rotelle is characterized by a rather unusual shape, as it has the shape of a wheel with spokes. This type of pasta is popular with children of different colors. The Rotelle is also characterized by its special bite. They are very versatile because you can serve them with soups or salads. Here you can find them under the name “Ruote”.
Schupfnudeln
Schupfnudeln is traditionally served in Austria. They are oblong noodles that have pointed ends and are made with mashed potatoes. You can make them in a savory, but also in a sweet version. Whether with meat or as a vegetarian variant, Schupfnudeln is a good change from normal types of pasta.
Recipe tip: Our colorful Kassler pan with Schupfnudeln is just one of many ways to serve this delicious type of pasta. Some of these noodles can also be served sweet, with red fruit jelly or fruit
Soba
Soba is a type of noodle from Asia and is particularly striking because of its brown-grey color. The name soba means “buckwheat” in Asian, which is the special ingredient of this type of noodle. They belong to the group of ramen noodles and can therefore be found in various Asian dishes, but this type of noodle can also be used in a salad.
Somen
This Asian type of noodle is long, round, and made from wheat. They are very fine and therefore have a short cooking time. Unlike other noodles, the dough is not rolled out and cut into strips but stretched out. This type of pasta is served cold in summer. The warm variant is called nyumen.
Spaghetti
Whether big or small, old or young, German or Italian. Everyone loves the round, thin and long noodles. This type of pasta is made without eggs. Due to their nature, tomato sauces go perfectly with spaghetti. But oil-based sauces such as pesto are also suitable for these pasta.
Recipe tip: The spaghetti with tomato sauce is not only a real favorite among the little guests but also among the big connoisseurs. If that’s too boring for you, you can serve this pasta with a vegan lentil Bolognese.
Spaetzle
Whether savory or sweet, the spaetzle, which is popular in Austria, goes well with a wide range of dishes. Depending on the region, spaetzle are also called “Spatzen”, “Knöpfli”, “Nockerl”, “Kranznudeln” or “Teitgtaschen”. The dough is either scraped off the board, grated with a spaetzle grater, or pressed through a spaetzle sieve to add small portions to the boiling water.
Recipe tip: If you’ve always wanted to make spaetzle yourself, you’ll find the right spaetzle basic recipe here. The Käsespätzle is one of the classics of Austrian cuisine. If you have had enough of Käsespätzle, you can also serve them as a casserole.
Tagliatelle
The tagliatelle belongs to the long pasta. It is a type of pasta with a long tradition in Italy. The tagliatelle has thinner variants called “taglierini” and “tagliolini”. They go well with many different sauces and side dishes. Tagliatelle is similar to fettuccine in its manufacture and use but is cut narrower.
Recipe tip: Like spaghetti, tagliatelle can be used in a variety of ways. Light tomato sauces or hearty cream sauces round off the dish best. With some herbs, the dish not only looks good but tastes great
Tortellini
Tortellini is one of the pasta pockets and can be filled as you like. With the right filling, these stuffed noodles also go well with a casserole. The term tortellini stands for “small cake”. Tortellini are usually served in a chicken broth. They still taste great in a creamy cheese and ham sauce or in a vegetarian vegetable pan.
Udon
This type of pasta is characterized by a white to a creamy color. They have an elastic consistency and are thicker than other types of noodles in Asian cuisine. That is why they also have a special bite. Traditionally, wheat flour, table salt, and seawater are used to make them. On sale, uncooked and undried noodles are called “udon”.
