15 Different Types of Pasta and What They're Used For

It’s no secret that pasta is one of the pantry staples that can slide (hop, or twirl) into any – literally any – dish you’re preparing. From the simplest of orzo salads to the layered construction of the cheesiest lasagne ever, there’s a pasta type for just about every recipe, and there’s no shortage of them to choose from. But with over 350 different types of pasta in the world, it can be hard to know which one to use. That’s where this article comes in – narrowing it down to a list of 15 pasta types that you’ll find more readily available at your local grocery store! Our selections will help you decide which to choose, and for what.

1. Conchiglie

Conchiglie, commonly referred to as shell pasta, is a type of pasta shaped like a seashell. These pasta shells vary in size and often feature ridges on their outer surface. Their unique design serves a dual purpose, allowing them to hold chunky sauces within and also cling to sauces outside. There are a myriad of stuffing options for shell pasta, from spinach and ricotta to beef and more. 

2. Farfalle

These pasta pieces are bowtie- or butterfly-shaped and bite-sized for a simple and sophisticated meal. Consider dressing farfalle delicately in a lightweight sauce – something as easy as combining it with salad works remarkably well.

3. Fettuccine

Fettuccine, a staple in Roman and Tuscan cuisine, boasts a broader surface area compared to its thinner ancestor, capellini. Its name translates to “little ribbons” and perfectly describes its long and flat shape, ideal for latching on to heavier sauces. Fettuccine also makes a great substitute for other strand pastas. Traditionally crafted from egg and flour, fettuccine often offers a distinctive eggy taste that complements the richness of cream-based sauces.

4. Fusilli

The interesting corkscrew shape of fusilli is a great way to inject some fun into ho-hum everyday fare. However, it’s worth noting that the twists and turns of fusilli aren’t for naught. If you’re looking to clock in your five-a-day, for example, incorporating fusilli can help to grab onto morsels of veggies to ensure each spoonful contains a bit of everything.

5. Bucatini

Bucatini is like spaghetti but with a hollow centre running through its centre. Not convinced it makes a difference? Just wait till you’ve experienced sauce seeping into its cavity, creating a pasta dish entirely coated and permeated with sauce – and flavour! 

6. Lasagna

Lasagna is a delightful dish consisting of stacked layers of savoury minced meat, creamy cheese, and generous amounts of sauce. But it is also one of the oldest forms of pasta known to date. Separating the namesake dish’s various fillings, lasagna sheets are thin, wide and flat, making it truly the best pasta for fusing tiers of ingredients together in a hot, confusing and decadent baked meal. Curly lasagna noodles, or lasagnette, offer an alternative to traditional lasagna, providing a slightly different texture experience.

7. Linguine

Downsize the fettuccine and you’ll have the linguine at about half its width, albeit still slightly broader than spaghetti. Linguine’s texture shines when cooked to a firm consistency and folded into a silky oil-based sauce.

8. Macaroni

Remember this childhood favourite? Macaroni, often called “elbow macaroni” due to its short, tubular shape and slight curve, is a staple for kid-friendly meals… and art class. It may be famously paired with cheese in mac and cheese, but don’t let that fool you into thinking that’s the only rudimentary role it can play. While we still encourage you to let the creamy cheese fill its hollows, try elevating it with gourmet additions like butternut squash or succulent lobster. There’s more to macaroni than meets the eye!

9. Orecchiette

The orecchiette pasta hails from the Apulia region in Southern Italy where they have mastered the art of moulding these ear-shaped pasta pieces from scratch. Round and gently curving inwards, orecchiette are comfortably convenient to eat, but are prone to becoming overcooked.

10. Orzo

If you’ve mistaken orzo as a type of rice, you’re not alone. Assuming the appearance of grains, orzo is a pasta crafted out of semolina, a coarsely milled durum wheat, that invites limitless culinary applications. Interestingly, it is also frequently employed in rice-based dishes such as pilafs and casseroles. 

11. Penne

Penne has been a crowd favourite for obvious reasons – its cylindrical shape makes it effective for scooping up rich and meaty sauces like bolognese and ragu. Yet another characteristic of this pasta is its tapered ends, which are cut diagonally for diners’ easier handling. It’s where the popular pasta got its name, standing for “quill” in Italian!  

12. Ravioli

Ravioli can be considered a type of dumpling because it encases a filling between two sheets of pasta dough. These little parcels can be circular or square, and contain ingredients ranging from cheese to meat and vegetables. Though they may be time-consuming to prepare, ravioli offer a high payoff when done right, particularly when they are drenched in buttery or lightweight tomato sauces.

13. Spaghetti

We bet you’ve been waiting for this one. Perhaps the most well-known pasta ever, spaghetti is an incredibly versatile noodle that is long and thin, and pairs seamlessly with both light and chunky sauces. Whether it’s a comforting meatball marinara or a creamy carbonara, spaghetti allows for slurping up every delicious bite. Just make sure it’s cooked al dente to have a slight bite and not too soggy to clump or break apart easily. 

14. Tortellini

Tortellini are curiously shaped pasta stuffed with ingredients. Unlike ravioli, tortellini are more accurately described as looking like rings or twisted navels. Tortellini are often found swimming in clear broths and tossed in creamy sauces.

15. Vermicelli

Not to be confused with rice vermicelli, vermicelli is a traditional type of strand pasta that resembles spaghetti and differs in thickness based on region. Notably, vermicelli is thicker than spaghetti in Italy but thinner in other English-speaking countries. Vermicelli is best consumed al dente and bathed in a light pasta sauce, such as aglio e olio or lemon garlic butter. 

Final Thoughts

The size, shape and texture of pasta have a big impact on the overall experience of a dish. That’s why choosing the right type of pasta is so important for a successful recipe. We’ve curated 15 delicious pasta varieties that’ll give you endless culinary possibilities. Experiment with them on your own today!

Here at Daily Ground, spaghetti is the star of our mains, a prime delight at lunchtime. We serve it in a variety of irresistible flavours, like Duck and Garlic Butter Spaghetti and our special XO Seafood Spaghetti. If you’re looking for something a little more traditional, try our Truffle Mushroom and Bacon Spaghetti. Having nailed the timing for utmost consistency and the best ingredients for flavour, our spaghetti dishes are bound to impress and will make you deeply savour, and love every bite.

Let us transform your favourite breakfast, brunch or lunch into something you’ve never had before – not on this level. And, top it with an artisanal coffee or some freshly baked goods while you’re here. You won’t regret it! 

Visit Daily Ground at 619D Bukit Timah Road #01-01 Singapore 269724 today.