80 Types of Italian Pasta

When most of us think of pasta, we usually imagine popular styles like spaghetti, penne, or linguine. But in fact, there are dozens of different pasta types, each with its own unique shape, flavor, traditional recipes, and regional origin.

A Brief History of Pasta

Foods made from flour and eggs—shaped with or without water—have existed for thousands of years. One popular theory suggests that Marco Polo brought noodles from China to Italy during the 13th century, as mentioned in his famous book “The Travels of Marco Polo”. However, this story is largely based on folklore since the original manuscript has long been lost.

Other historians believe pasta was present in Italy long before Marco Polo. When the Greeks founded Naples in the 3rd century BCE, locals already had a dish called “macaria”, made from barley flour and sun-dried. There’s also mention of a pasta form called “laganum” or “laganas”, a precursor to lasagna, which the Roman politician Cicero was known to love.

Some archaeologists trace pasta’s origins to Central Asia, long before Marco Polo, brought westward by nomadic Arab tribes. Regardless of its exact origins, pasta is now one of the most beloved foods worldwide and at the heart of Italian cuisine.

Common Types of Italian Pasta

Bucatini

Thicker than spaghetti with a hollow center. Originates from Naples, Liguria, and Lazio. Typically served with pancetta, guanciale, cheese, eggs, anchovies, and butter-based sauces.

Penne

Small cylindrical pasta, among the top 10 most consumed types worldwide. Born in Sicily, often filled with spinach and ricotta or served with tomato or cream-based sauces.

Scialatelli

Shorter than fettuccine or linguine. From the Amalfi Coast, served with fish or seafood sauces.

Tagliatelle

Long, flat ribbons from Marche and Emilia-Romagna. Often paired with pork, beef, or Bolognese ragu.

Caserecce

S-shaped twisted pasta from Sicily, commonly served with eggplant, ricotta, and seafood.

Mafalda

Flat, ribbon-like with ruffled edges. Named after Princess Mafalda di Savoia. Often served with sausage or ricotta.

Gnocchetti Sardi

Small, shell-like pasta from Sardinia, served with meat or cheese sauces.

Gnocchi

Potato-based dumplings, sometimes made with ricotta or spinach. Popularized in Italy but known since Roman times.

Spaghetti

Long, thin, round pasta with global recognition. Often served with marinara, meatballs, mushrooms, or carbonara.

Sagne Torte

Spiral-shaped pasta from Puglia, often served with mixed meat sauces.

Paccheri

Large tubular pasta from Calabria and Campania. Common in soups, lasagna, or garlicky dishes.

Tortiglioni

Tubular with diagonal ridges. Holds sauces well. Originated in Naples.

Rigatoni

Larger tubes with vertical ridges. Often used with hearty meat sauces like ragu.

Ditalini

Small tubes the size of corn kernels. Common in soups or with ricotta and broccoli.

Farfalle

Bowtie-shaped pasta from Emilia-Romagna and Lombardy. Popular in pasta salads and light sauces.

Maccheroni

Small, curved tubes used in baked dishes and soups. Originates from central and northern Italy.

Linguine

Flat, elliptical pasta from Liguria and Genoa. Often paired with seafood and red sauces.

Pici

Thick, hand-rolled spaghetti from Siena. Served with ragu, garlic tomato sauce, porcini mushrooms, or wild game.

Ravioli

Square, filled pasta often stuffed with meat, cheese, or vegetables. Associated with Lombardy.

Tortellini

Ring-shaped filled pasta from Modena and Bologna. Typically filled with meat or cheese.