Sunday Family      Dinner                                   Pasta Types

Common Pasta Types 

The following are just a few of the many pastas (and their uses) 
available in your local supermarket: 


Anelli / aniline: small rings used for soup 

Bucatini: Long medium tubes used for basic pasta dishes 

Cannelloni: Large, thick round pasta tubes 

Capelli di angelo: Thin strands of angel hair very similar to spaghetti 

Cochiglie: Ridged tiny shells the size of lentils. 

Cresti di gallo: curved shape, brown in colour. 

Ditali/ ditalini: Short tubes similar to macaroni 

Eliche: Loose spirals. 

Farfalle: Bows used as an interesting shape for pasta and sauce dishes. 

Fettuccine: Medium ribbons 

Fusilli: Long twists often used in desserts and sweet dishes. 

Gemelli: Two pieces wrapped together to look like twins

Lasagne: Sheets of flat rectangular pasta 

Linguini: Long flat ribbons similar to fettuccini. 

Lumache: Snail-shaped shells 

Lumaconi: Big shells often used for fillings 

Macaroni: Long or short cut tubes, a favourite with cheese sauce. 

Orecchiette: Ear-shaped 

Penne: Quill shaped small pasta 

Rigatoni: Thick ridged tubes 

Spaghetti: Fine or medium rods 

Tagliarini: Thin ribbons 

Tagliatelle: broad ribbons 

Vermicelli: Fine pasta, usually folded into skeins and stuffed/filled. 

For suggestions of the type of Pasta Shape - Click Here - They have pictures

Eating Spaghetti and fine pasta -

It may look difficult, but it is easy to eat spaghetti with a fork and place spoon. The place spoon serves as a base of operation. Place a forkful of spaghetti strands, not too much, into the bowl of the place spoon. Then twirl it around until the strands are firmly wrapped around the fork in a bite size portion. It is also acceptable to use the fork and cut the-spaghetti into bite size portions. A sterling silver macaroni server or pasta server are ideal to serve any type of pasta. A gravy ladle, large casserole spoon or tablespoon can be used to serve different types of sauces.

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