Types of Pasta: Variety of Shapes, Ingredients And Taste of Pasta

Pasta consists of durum wheat – basta! In fact, this is true of the typical Italian pasta varieties, but the world of delicious pasta is much larger. Join us on a journey of discovery and try out different types of pasta!

From tagliatelle to penne: types of pasta

Fusilli, spirelli, macaroni, mussel noodles, small noodles, thin noodles, wide noodles, filled noodles: 350 types of pasta alone are thought to come from Italy – in all imaginable shapes. Traditionally, the pasta from Stiefelland consists only of durum wheat semolina and water. The Italian producers of dry goods adhere to this pasta purity law, while eggs are often found on the list of ingredients for pasta types made in Germany. It is also used for fresh, homemade tagliatelle or other types of pasta. It gives the pasta a nice color and a softer texture.

Pasta science: Which pasta goes with which dish?

There are as many types of pasta as there are dishes to combine with them. The classic sugo – the Italian term for sauce usually based on tomatoes – is just one option. Pasta can also be combined with many very sophisticated dishes. Yes, whether it’s a simple sauce or a complex side dish – the right choice of pasta makes all the difference. Each type has specific properties in terms of consistency and taste. That’s why it doesn’t matter which one you choose. The important thing is that the pasta absorbs the sauce well and combines with it, resulting in a harmoniously flavored dish.

First of all, there are roughly two types of noodles, namely those with and without egg: Egg noodles can usually be recognized by their somewhat yellowish colour. A prominent example is tagliatelle. Noodles with egg go very well with meat ragouts or, a little more noble, with truffles. Noodles without eggs are usually referred to as durum wheat noodles. They consist exclusively of durum wheat semolina, water and salt. Unlike egg noodles, they are all-rounders and go well with almost every dish and every sauce. In addition, a distinction is made between industrially produced and handmade pasta, which have different surfaces. Industrially produced pasta is mostly smooth, while handmade pasta is a little rougher. Pasta with a rough surface generally absorbs the sauce much better.

Noodles can also be divided into four categories. This is the easiest way to find out which pasta goes best with which dish:

• Short pasta, for example penne, rigatoni, orecchiette, macaroni: They go well with sauces with chopped vegetables, but also with strong, creamy cheese or cream sauces.
• Long, thin pasta, such as spaghetti or linguine: A tomato sauce or pesto goes well with this. Classic Italian recipes based on oil, garlic and seafood or mussels are also good accompaniments to linguine and spaghetti. Or how about spaghetti with truffle oil or spaghetti with guanciale and pecorino like in our recipe for spaghetti amatriciana?
• Long, wide pasta such as tagliatelle, farfalle or pappardelle: they go well with meat sauces or ragouts. Cream-based sauces also harmonize with them. An additional option is fresh dishes such as our pasta with artichokes.
• Special noodles that are prepared a little differently and combined with other ingredients: Cannelloni, for example, are thick tubular noodles that are filled. Tortellini, tortelloni and ravioli are closed dumplings that also contain a filling. They are already ready to buy. Finally, sheets of lasagne are used in layers as the base for oven-baked lasagne. Recipes: delicious pasta dishes to cook at home!

German and Asian types of pasta

In addition to Italian pasta and German egg noodles made from durum wheat, there is now a large selection of pasta types made from other types of grain. Wholemeal and spelled pasta are standard on the German pasta shelf and can be used in just as many ways – for example for a delicious mushroom pasta. In the delicatessen department you will also find Mie noodles, which are suitable for Asian recipes such as these fried noodles, as well as rice noodles: they also go well with Asian dishes and are also an alternative for everyone who wants to avoid gluten. The type of pasta that actually consists of rice should not be confused with Kritharaki – the Greek rice noodles are only called that because of their grain-like appearance, and they are made from durum wheat semolina. They taste wonderful in a Greek rice noodle salad. Wheat flour is also the main ingredient in udon noodles, which are great for making Japanese dishes.

Noodles made from legumes and vegetable noodles

Finally, there are types of pasta that are made from ingredients that are completely different from grain. In the course of the low-carb movement, high-protein pasta made from legumes has come into focus. It often consists of red lentils, chickpeas, or beans. If you want to save calories, you can also make noodles from vegetables. With a spiral cutter or knife, thin strips are cut from varieties such as zucchini or carrots, cooked briefly, and served with typical pasta sauces. In terms of taste, however, low-carb pasta has little in common with the classic types of pasta and is also available in far fewer formats. Speaking of which, does the shape of a noodle affect its taste? Many Italians swear by it, because the pasta absorbs the sauce differently depending on its structure. Ultimately, however, it is purely a matter of taste: just try the fascinating range of pasta types for yourself.