Italy is known for its rich culinary traditions, and pasta is at the heart of its cuisine. The country's diverse regions offer a plethora of pasta shapes and types of pasta, each with its own unique characteristics and traditional pairings. We'll explore the different types of pasta and their regional origins, helping you discover the perfect pasta for your next dish.

Northern Italy: Discovering Traditional Pasta Shapes and Types

Liguria: Trofie

This unique pasta shape from Liguria is short, twisted, and perfect for holding onto pesto sauce, which originates from the same region. It is typically served with pesto, potatoes, and green beans, making a hearty and flavorful dish. The rough texture of Trofie allows it to absorb and cling to the sauce, enhancing the overall taste experience.

Emilia-Romagna: Tagliatelle

Hailing from Emilia-Romagna, this long, flat pasta is traditionally made with fresh egg pasta. It pairs perfectly with rich meat sauce like ragù Bolognese. The name Tagliatelle comes from the Italian word "tagliare," meaning "to cut," as the pasta is cut into long, ribbon-like strips. 

For an authentic experience, try making Tagliatelle al Ragù using our special recipe.

Emilia-Romagna: Tortellini

Small, ring-shaped stuffed pasta filled with a mixture of meat, cheese, or vegetables. They are often served in broth or with a light cream sauce. Tortellini are a classic Italian pasta known for their delicate shape and versatility in various dishes. These tiny parcels of flavor are often enjoyed during festive occasions and special family meals.

Emilia-Romagna: Gnocchi

These soft dough dumplings are made from potatoes, flour, and eggs. Gnocchi can be served with a variety of sauces, from simple tomato to rich gorgonzola. Originating in Northern Italy, Gnocchi is a beloved comfort food that showcases the region's culinary creativity.

Here is a simple summer recipe to highlight the fresh flavors of the season; Gnocchi are great year-round, served with different sauces.

Veneto: Bigoli

A thick, round pasta similar to spaghetti but with a rough texture that helps it hold sauces well. It's often served with duck ragù or an anchovy-based sauce. Bigoli is a traditional pasta from the Veneto region, known for its hearty and robust texture that stands up well to rich and flavorful sauces.

Central Italy: Distinctive Pasta Shapes from Tuscany to Umbria

Tuscany: Pappardelle

Wide, flat pasta that is perfect for hearty meat sauces, such as wild boar ragù. Pappardelle is a beloved pasta in Tuscany, known for its ability to hold rich sauces. This pasta is often made fresh, enhancing its ability to absorb flavors and provide a tender, melt-in-your-mouth experience. The name "Pappardelle" comes from the Italian word "pappare," meaning "to gobble up," reflecting how deliciously satisfying this pasta is in traditional Tuscan dishes.

Tuscany: Pici

A thick, hand-rolled pasta similar to spaghetti but thicker and chewier. It is often served with simple sauces like garlic and breadcrumbs or a rich meat ragù. Pici is a traditional pasta in Tuscany, reflecting the region's rustic culinary heritage. The dough is typically made without eggs, giving it a distinctive texture and making it a hearty, satisfying choice for a variety of robust sauces.

Lazio: Bucatini

This long, hollow pasta is similar to spaghetti but with a hole running through the center. It's famously used in pasta dishes like Bucatini all'Amatriciana, a classic Roman dish with tomato, guanciale, and pecorino cheese.

The hollow center of Bucatini allows it to hold more sauce inside, enhancing the flavor with every bite. This versatile pasta is ideal for rich, hearty sauces, making it a staple in Roman cuisine.

Umbria: Strangozzi

Strangozzi: A thick, irregularly shaped pasta that is typically served with truffle-based sauces or hearty meat ragùs. Strangozzi is a traditional pasta from Umbria, reflecting the region's love for rich and earthy flavors. The name is believed to derive from the Italian word "strangolare," meaning "to strangle," due to the pasta's thick, rope-like appearance. Its dense texture makes it ideal for holding robust sauces, making each bite flavorful and satisfying.

Southern Italy: Signature Pasta Varieties

Abruzzo: Spaghetti alla Chitarra

Also known as maccheroni alla chitarra, this pasta from Abruzzo is made by pressing dough through a special tool called a chitarra, resulting in a square-shaped spaghetti. It's commonly paired with rich meat sauces. The unique square shape of Spaghetti alla Chitarra allows it to hold sauces more effectively, making it perfect for hearty, flavorful dishes. This traditional pasta is a staple in Abruzzo, reflecting the region's emphasis on robust and satisfying meals.

Campania: Spaghetti

Perhaps the most well-known pasta shape, originating from Naples. Spaghetti is versatile and pairs well with a variety of sauces, from a simple tomato sauce to a rich carbonara. This classic Italian pasta is a staple in many pasta dishes and is beloved worldwide for its adaptability and ease of preparation. Whether served with a light, oil-based sauce or a hearty meat sauce, spaghetti remains a go-to choice for both everyday meals and special occasions.

For a delightful recipe, try our Spaghetti alla Carbonara.

Campania: Penne

Short, tube-shaped pasta with ridges that help hold onto sauces. Penne is great for baked pasta dishes and works well with both tomato-based and cream-based sauces. Its versatility and texture make it a favorite for hearty meals.

Campania: Rigatoni

Similar to penne but larger and with ridges. Rigatoni is perfect for hearty meat sauces and baked pasta dishes. The large size and ridges allow it to hold substantial sauces, making each bite flavorful.

Campania: Fusilli

Spiral-shaped pasta that holds onto chunky sauces very well. It's often used in pasta salad and works well with tomato or pesto sauces. The spirals trap ingredients, ensuring a burst of flavor in every bite.

Puglia: Orecchiette

Meaning "little ears," this pasta is shaped like small discs and is perfect for holding chunky sauces. It is traditionally served with broccoli rabe or sausage. This pasta is a staple in Puglia, reflecting the region's robust culinary traditions.

Calabria: Fileja

Fileja: A twisted pasta shape that is perfect for holding onto thick sauces, often paired with spicy 'nduja or hearty meat sauces. Its twisted shape helps it cling to rich, flavorful sauces, making it a favorite in Calabria.

Islands of Pasta: Unique Shapes and Types of Pasta from Sardinia to Sicily

Sicily: Busiate

A long, twisted pasta that is traditionally paired with Pesto alla Trapanese, a Sicilian version of pesto made with tomatoes, almonds, and basil. The twists of Busiate capture the chunky pesto, delivering a burst of flavor in every bite.

Sicily: Anelletti

Small, ring-shaped pasta often used in baked pasta dishes, particularly Anelletti al Forno, a Sicilian baked pasta with meat sauce and cheese. These rings are ideal for layered baked dishes, holding sauce and cheese well.

Sardinia: Malloreddus

Also known as Sardinian gnocchi, these small, ridged pasta are often flavored with saffron and served with a hearty sausage ragù. The ridges on Malloreddus help it hold onto rich, flavorful sauces, making it a comforting dish.

Sardinia: Fregola

Small, round pasta similar to couscous, traditionally toasted and used in soups or seafood dishes. The toasting gives Fregola a unique nutty flavor, making it a versatile addition to many dishes.

Conclusion

Exploring the different types of pasta and their regional origins provides a deeper appreciation for Italian cuisine. Each pasta shape and type has its own unique history and culinary use, making Italian pasta a versatile and beloved staple around the world. Whether you're enjoying a simple pasta dish with tomato sauce or a rich, hearty pasta with meat ragù, there's a perfect pasta shape for every dish.

For a wide selection of authentic Italian pasta and ingredients, you can visit Mercato di Bellina's online store. Happy cooking and Buon Appetito!