20+ different types of pasta noodles you should know

Pasta is one of the most loved foods in the world. From simple home meals to fine dining menus, pasta appears everywhere. But many people still confuse noodle types or only recognize a few common names. In this guide, we explore 20+ different types of pasta noodles, explain how they are used, and help you choose the right pasta shape for every dish. Whether you enjoy long strands or short cut pasta, this article will give you clear and practical knowledge.

1. What are the names of pasta noodles?

The names of pasta noodles are almost always derived from Italian words that describe their shape. For example, “Spaghetti” comes from spago, meaning “string,” while “Penne” means “quills” or “pens.”

The naming convention often follows a suffix system:

• -ini: Small or thin (e.g., Spaghettini)
• -oni: Large (e.g., Rigatoni)
• -ette/etti: Small or little
• -ace: Rough or large

Understanding these names helps you visualize the short types of pasta noodles or long strands before they even hit the boiling water.

2. Commons 20+ types of pasta noodles 

Below is a detailed list of common types of pasta noodles you should know and how each one is typically used.

2.1. Gnocchi

Technically a dumpling, Gnocchi is often grouped with pasta. These small, soft pillows are usually made from potatoes, flour, and eggs. They are dense and chewy, making them perfect for heavy brown butter sauces or rich tomato bases.

2.2. Spaghetti

Perhaps the most famous of all types of pasta noodles, Spaghetti consists of long, thin, cylindrical strands. It is a staple of Italian cuisine, famously paired with meatballs or simple olive oil and garlic (Aglio e Olio).

2.3. Shells

Shells come in various sizes. The small ones are great for soups, while the “Jumbo” version is meant for stuffing with ricotta and spinach. Their concave shape acts as a tiny bowl, capturing every drop of sauce.

2.4. Rigatoni

Rigatoni features large, tube-shaped noodles with ridges (striations) on the outside. These ridges are excellent for “grabbing” thicker meat sauces like Bolognese, ensuring a perfect sauce-to-pasta ratio in every bite.

2.5. Tortellini

Tortellini are ring-shaped pasta, often called “belly buttons.” They are typically stuffed with a mix of meat (prosciutto or pork) or cheese. They are traditionally served in a light broth or a creamy sauce.

2.6. Ravioli

Ravioli are square or round pillows of dough with ruffled edges. They can be filled with anything from lobster to butternut squash. Because they are delicate, they pair best with light butter or sage sauces that don’t overpower the filling.

2.7. Pappardelle

These are very wide, flat ribbons of egg pasta. Originating from Tuscany, Pappardelle is robust enough to stand up to heavy, gamey ragùs like wild boar or slow-cooked beef.

2.8. Bucatini

At first glance, Bucatini looks like thick spaghetti, but it has a secret: a tiny hole running through the center. This “straw” allows sauce to coat both the inside and outside of the noodle, providing a unique burst of flavor.

2.9. Tagliatelle

Similar to Fettuccine but slightly narrower, Tagliatelle is a classic egg pasta from the Emilia-Romagna region. Its porous surface is the traditional partner for authentic Bolognese sauce.

2.10. Cavatappi

Cavatappi is a corkscrew-shaped short cut types of pasta noodles. It is ridged on the outside and hollow in the middle. Its fun shape makes it a favorite for modern Mac and Cheese or cold pasta salads.

2.11. Egg Noodles

While many Italian pastas contain eggs, “Egg Noodles” often refers to the broad, flat, or twisted noodles used in Central European or American dishes like Beef Stroganoff or chicken noodle soup.

2.12. Orzo

Orzo looks like large grains of rice. It is a versatile short cut pasta used frequently in Mediterranean salads, soups, or baked dishes. It cooks quickly and absorbs the flavors of the surrounding broth.

2.13. Fettuccine

Fettuccine translates to “little ribbons.” These flat, thick noodles are sturdy and best known for the iconic Fettuccine Alfredo. The wide surface area allows creamy sauces to cling effectively.

2.14. Linguine

Linguine, or “little tongues,” is flatter and wider than spaghetti but narrower than fettuccine. It is the gold standard for seafood dishes, particularly with clam sauce (Vongole) or shrimp scampi.

2.15. Angel Hair

The most delicate of all types of pasta noodles, Angel Hair (Capelli d’angelo) consists of very thin strands. It cooks in just 2 minutes and should only be paired with the lightest oil-based sauces or used in soups.

2.16. Rotini

Rotini is a spiral or corkscrew-shaped pasta. The twists are designed to hold onto bits of meat, vegetables, and pesto. It is one of the most popular short types of pasta noodles for families because of its “fun” texture.

2.17. Macaroni

Elbow Macaroni is the king of comfort food. These small, curved tubes are synonymous with Macaroni and Cheese. The hollow center holds plenty of melted cheese, making every bite gooey and delicious.

2.18. Penne

Penne are cylinder-shaped types of pasta noodles with ends cut at an angle (like a pen nib). You can find Penne Rigate (with ridges) or Penne Lisce (smooth). The ridged version is superior for capturing pesto or marinara.

2.19. Capellini

Often confused with Angel Hair, Capellini is slightly thicker but still very fine. It is an excellent choice for those who want a delicate texture without the pasta breaking apart too easily.

2.20. Fusilli

Similar to Rotini but usually made of flat ribbons twisted into corkscrews. It is a fantastic short cut pasta for chunky vegetable sauces, as the crevices trap the ingredients perfectly.

2.21. Ziti

Ziti are long, hollow tubes with a smooth surface. They are most famous for “Baked Ziti,” a classic Italian-American casserole. Their types of pasta noodles structure holds up well under long baking times in the oven.

3. Video guide: common types of pasta noodles and their preparation

4. How pasta shape affects taste

It’s a common misconception that all pasta tastes the same. While the dough might be similar, the shape drastically alters your sensory experience.

4.1. Sauce absorption

Pasta is designed to interact with sauce in very specific ways. The more surface area a noodle has, the more sauce it can hold.

• Ridged pasta such as rigatoni or penne traps sauce along its grooves
• Twisted shapes like fusilli and rotini catch sauce in their curves
• Hollow pasta such as bucatini allows sauce to flow inside the noodle

Smooth pasta noodles, on the other hand, work best with lighter sauces. Spaghetti or angel hair do not hold heavy sauce well, but they deliver a clean, balanced flavor when paired correctly.

This is why using the right types of pasta noodles improves taste without changing ingredients.

4.2. Bite, thickness, and mouthfeel

Texture is just as important as flavor. The thickness of pasta affects how it feels when you chew.

• Thick noodles like fettuccine or pappardelle offer a firm, satisfying bite
• Thin noodles like capellini feel light and delicate
• Soft pasta such as gnocchi provides a tender, comforting texture

The wrong texture can make a dish feel unbalanced. For example, thin pasta with a heavy sauce may feel overwhelmed, while thick pasta with light sauce may feel dry.

Matching bite and thickness to the sauce ensures a more enjoyable eating experience.

4.3. Long vs short pasta types

One of the most common decisions in pasta cooking is choosing between long and short pasta.

• Long pasta noodles work best with smooth, evenly coated sauces
• Short pasta types perform better with chunky, textured sauces

Short cut pasta is especially useful when sauces contain vegetables, meat, or cheese pieces. The shape helps capture every ingredient instead of leaving them behind on the plate.

5. Choosing the right noodle types  for your dish

Pairing the wrong pasta with the wrong sauce is a culinary “faux pas.” Here is a quick guide to getting it right.

5.1. Best noodle types for saucy dishes

Saucy dishes require pasta that can hold and carry thick liquids without becoming slippery or heavy.

The best options include:

• Rigatoni
• Penne
• Fusilli

These noodle types feature ridges, curves, or hollow centers that allow sauce to cling to the surface. They are especially effective with cream sauces, meat sauces, and cheese-based recipes.

If your sauce is rich and thick, short pasta types usually deliver the best result.

5.2. Short cut pasta for baked and chunky recipes

Baked pasta dishes require noodles that maintain structure during long cooking times. Short cut pasta is ideal because it does not collapse or overcook easily.

Common choices include:

• Ziti
• Macaroni
• Shells

These pasta shapes hold layers of sauce, cheese, and toppings evenly. They also create a balanced texture when baked, ensuring every bite tastes consistent.

5.3. Long pasta noodles for light sauces

Light sauces need pasta that complements rather than dominates the dish. Long pasta noodles create an elegant presentation while allowing flavors to shine.

Best choices include:

• Spaghetti
• Linguine
• Angel hair

These noodles work well with olive oil, garlic, seafood, or fresh herbs. Their smooth surface allows the sauce to coat lightly without overpowering the dish.

6. Cooking tips for different pasta noodle types

Cooking technique plays a critical role in texture, flavor, and presentation. Following a few essential tips helps you get consistent results across all noodle types:

• Use plenty of water: Use at least 4 quarts of water per pound of pasta to prevent sticking.
• Salt the water heavily: It should taste like the sea. This is your only chance to season the pasta itself.
• Don’t use oil: Adding oil to the water prevents the sauce from sticking to the noodles later.
• Check 2 minutes early: Start tasting your pasta 2 minutes before the package directions say it’s done to achieve that perfect “Al Dente” (firm to the bite).
• Save the pasta water: The starchy water is liquid gold. Add a splash to your sauce to help it emulsify and cling to the types of pasta noodles you’ve chosen.

7. FAQs

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