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Spaghetti. MaraZe/Shutterstock

There are numerous variations of spaghetti, consisting of spaghetti alla chitarra, spaghettini, and spaghettoni.

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Many famously, spaghetti is offered with tomato sauce, or through meatballs, yet tbelow are plenty of dishes you can make through spaghetti.


Linguine. SherSor/Shutterstock

Other names and also variations encompass bavettine, bavette fini, radichini, trenette, and also linguettine. Linguine is generally offered through pesto.


Fettuccine. Romulo Yanes/Condé Nast/Getty Imperiods

Fettuccine has actually multiple variations and also other names, choose lasagnette, fettucce, ramicce, and also sagne.

The a lot of renowned fettuccine dish is fettuccine Alfrecarry out, which comes via a heavy cream sauce.

Tagliatelle's name originates from the Italian verb "tagliare," which suggests to reduced. It's comparable to fettuccine, yet is mostly a bit narrower.


Tagliatelle. Natasha Breen/REDA&CO/Universal Imperiods Group/Getty Imperiods

Tagliatelle is "fantastic for catching eexceptionally drop of sauce," and deserve to be offered via "meat or Bolognese sauces, as well as garnimelted through options such as nuts, cheese, tomato and also basil," according to Barilla.

Scialatelli. Pixel-Shot/Shutterstock

Scialatielli was just designed in the "60s by a chef called Enrico Cosentino, making it among the most current kinds of pasta developed.

Pappardelle's fun name comes from the verb "pappare," which implies to "eat through childish joy and also pleacertain."

Pappardelle. Corina Daniela Obertas/Shutterstock

Pappardelle is the largest of the ribbon-shaped pastas, and according to Barilla functions best in a "thick rablittle bit ragu, yet equally a slow-cooked meat of any type of kind."

Mafaldine. Aleksandra Duda/Shutterstock

It"s likewise recognized as reginette, which implies "little queens" — as a result of its link to Princess Mafalda.

According to Taste Atlas, mafaldine is good through "game sauces, ragú Napoletano, fish sauces made from seafood or shellfish, and also white sauces made from soft cheeses via the enhancement of ginger, horseradish, or saffron."

There"s a comparable pasta dubbed tripoline, that"s only ridged on one side.

Angel hair pasta. Brian Yarvin/Shutterstock

Capellini pairs well with "easy light tomato sauces, broths, consommés, and soups, or in light dairy sauces prefer parsley crème," Barilla"s website states.

Barbina. 5PH/Shutterstock

Barbina, or barbine, is commonly sold in this coiled nest-favor structure. It"s offered through a light broth or light sauce.

Bucatini is one more spaghetti-prefer pasta, though it has actually a hole in the middle. The word converts to "hollow straws."

Bucatini. Liudmyla Chuhunova/Shutterstock

Bucatini differs from spaghetti in that it"s hollow, favor a thinner, longer penne-style noodle. The most beloved bucatini dish is bucatini all"amatriciana, called for the Italian town of Amatrice. The vital ingredient is guanciale, cured pork cheek.

There"s one more form of pasta, perciatelli, that is essentially the same to bucatini.

Bigoli. ChiccoDodiFC/Shutterstock

Bigoli is thicker than spaghetti, and softer too. It"s occasionally made via duck eggs.

Words pici derives from "appiciare," which indicates "to stick." It's basically fat, hand-rolled spaghetti.

Pici. gowithstock/Shutterstock

What makes pici unique is that eincredibly piece is different — no 2 pieces of pici are the same size or thickness, because of its handmade nature. It have the right to be eaten with practically anypoint.

Maccheroni alla molinara. Mark Gail/The Washington Post/Getty Imperiods

Maccheroni alla molinara is another exceptionally lengthy, hand-rolled, thick form of noodle — but it gets shaped right into loops. In reality, the Washington Post reports that the pieces are initially 5 feet long prior to they"re put together.

Vermicelli. Kritchai7752/Shutterstock

Vermicelli has been adopted by many type of other cultures" cuisines, favor Vietnamese food.

But, in regards to pasta, Pasta Fits recommends topping it"with any kind of sauce," or using it in a salad or stir fry.

Ravioli. janosmarton/Shutterstock

The two pieces of pasta are regularly sealed via a fork, offering the pieces ridges.

Tortellini. Ivano de Santis/Shutterstock

Tortellini additionally resemble navels, which offers them the nickname of belly butlots. They"re essentially interchangeable with tortelli (larger) or tortelloni (just filled with cheese or vegetables).

Another similarly shaped range is cappelletti, which implies "little bit hats." They are also commonly filled with cheese.

Caramelle. ajborges/Shutterstock

That"s where its name comes from too — those caramel candies that all grandpaleas seem to have. It likewise comes in plenty of fun colors.

Passatelli is made from leftover pasta scraps, like breadcrumbs. It's frequently served in "broexecute," or broth.

Passatelli. Pierre Navigo/REDA&CO/Universal Images Group/Getty Imeras

The complete list of ingredients is "a mixture of breview crumbs, Parmesan cheese, eggs, nutmeg and lemon zest."

The most famed kind of macaroni in the US is elbow-shaped, however it comes in assorted shapes. Classic macaroni is a straight, tube-prefer shape.

Cavatappi is a kind of macaroni, yet instead the noodles are twisted like their namesake, the corkscrew.

Cavatappi. Yoyochow23/Shutterstock

Cavatappi is commonly provided in pasta salad. It"s called cellentani.

The longer version is called strozzapreti, which implies "strangle the priest."

Creste di galli. virtu studio/Shutterstock

Creste di galli likewise type of resembles a mohawk, and "possesses ultimate sauce-retention because of it"s tubular shape and also ruffled edge," according to Pastosa.

There"s a similar four-sided variant called quadrefiore.

Busiate. Natalia Aggiato/Shutterstock

Busiate can be prepared by twirling the pasta roughly a long pin, choose a knitting needle, or by wrapping it about a twig.

The a lot of common dish made via busiante is pesto alla trapanese, an antipasto made with red tomato pesto.

Trofie. Marina Bakush/Shutterstock

Maybe it"s bereason it comes from the exact same area of Italy as basil pesto Genovese, the a lot of famed of all pesto sauces, or probably it"s bereason the pesto gets captured in the spirals.

Fusilli. Cristina Ionescu/Shutterstock

Fusilli noodles likewise resemble springs. The name comes from the word "fuso," or spindle. Fusilli is perfect in cold pasta salads.

Anvarious other variation is the radiatori, which looks like a squimelted fusilli with a ridge along one side.

Rotini is frequently mislabeled as fusilli in the US, yet the 2 are various. Rotini has actually external-facing grooves. It means "twists."

Rotini. Narin Eungsuwat/Shutterstock

Rotini is perfect for "light tomato sauces (through or without finely diced vegetables), dairy-based sauces, or oil-based sauces," according to Barilla. It likewise functions well in pasta salad.

Gemelli. Deb Lindsey for The Washington Post/Getty Images

It differs from rotini and fusilli in that it looks choose a double helix or double corkscrew, though it"s still one piece. Barilla also recommends gemelli for pasta salad.

Farfalle, or bow tie pasta as it's well-known in the US, suggests "butterfly." Do you check out the resemblance?

Farfalle. Ildi Papp/Shutterstock

Barilla recommends placing farfalle in "light sauces through vegetables or fish, dairy-based sauces, easy oil-based sauces, or in pasta salads."

It"s also known by the names fiochetti, fiocconi, farfalloni, galla genovese, strichetti, and nocchette.

Tripolini. AN NGUYEN/Shutterstock

Tripolini is similar to canestrini, which indicates "bit baskets." Its baskets make an "great scoop for sauces, especially types of fish and also meat ragù in larger sizes, and in smaller ones the texture is delightful in soups and broths."

Conchiglie. Daila Jansone/Shutterstock

Shells are an excellent choice for any kind of heavy sauce, because the pocket-esque style helps sauce continue to be inside. Conchiglie also come in different colors, like babsence squid ink, or green spinach.

There"s a smaller sized array referred to as cicioneddos.

Cavatelli. Renee Comet for The Washington Post/Getty Imeras

Cavatelli is frequently paired through broccoli rabe, or just garlic and also broccoli — or you have the right to add ricotta to the dough.

Campanelle, which loosely means "bell flowers" or "little bit bells," is a cone-shaped pasta with a ruffled edge.

Ditalini. GolubSergei/Shutterstock

Typically, ditalini are as tall as they are wide, and are supplied commonly throughout Sicily. Frequently, pasta e fagioli, a type of soup made via pasta and beans, is prepared through ditalini.

Gnocchi. stockcreations/Shutterstock

Gnocchi is defined by the ridges on height, which are made via a fork.

Penne. Natalia Pshenichnaya/Shutterstock

Penne can be spotted as a result of its diagonal holds at each finish. Penne is additionally recommfinished for heavier sauces and dishes, consisting of the well known penne alla vodka.

Trenne is equivalent to penne, except its is even more triangular.

Ziti is equivalent to penne, however has actually a right cut at the end, and is generally chopped up before serving.

Long ziti. Lyubov Sitnikova/Shutterstock

Ziti implies bride and groom, which makes feeling as ziti is offered at Sicilian wedding feasts. In America, ziti is part of the famed dish, baked ziti.

Rigatoni's name comes from the Italian word "rigato" which indicates ridged, or lined. Rigatoni is typically larger than ziti or penne.

Rigatoni. Eddy Buttarelli/REDA&CO/Universal Imeras Group/Getty Images

Rigatoni is likewise cut directly, unlike the diagonal of penne. Rigatoni"s ridges make it easier for sauces and cheese to cling on compared to smovarious other pastas, like ziti.

A timeless rigatoni dish is baked rigatoni.

Tortiglioni is comparable to rigatoni, however the grooves spiral around the pasta, instead of directly dvery own.

Tortiglioni. Evgenii Emelianov/Shutterstock

The name comes from the Latin verb "torquere," which means "to twist."

Pastina, which literally suggests "bit pasta," is the smallest form of pasta easily accessible. It comes in various shapes choose stelline, pictured listed below.

Pastina. Toasted Pictures/Shutterstock

Other varities incorporate corallini, grattini, tempestine, and also others. Pastina is commonly a component of Italian soups.

Acini di pepe. Romulo Yanes/Condé Nast/Getty Imperiods

Acini di pepe is offered in soups, due to its little dimension. It resembles couscous.

Orzo. Roberto Machaexecute Noa/LightRocket/Getty Imeras

Orzo can be made into a pilaf, baked, served alone, or as component of a soup prefer minestrone, or salad.

Orecchiette. Mike_O/Shutterstock

Orecchiette have actually a tiny dip in middle, making them resemble little ears.

A common dish cooked via orecchiette is orecchiette alle cime di rapa, which is just the pasta and also broccoli rabe (aka rapini). Some cookpublications suggest that orecchiete is perfect for vegetable sauces, while others pair them via pork or capers.

A similarly shaped pasta is cencioni, which is a bit bigger and flast — it resembles a petal.

Lasagne. stockcreations/Shutterstock

Lasagna is made by layering lasagne noodles and also different foods, favor spinach, beef, tomato sauce, onions, cheese — really anypoint you deserve to think of.

Lasagne is additionally among the earliest pastas in the world, and have the right to be traced ago to the prehistoric Greeks.

Fazzoletti. Alvaro German Vilela/Shutterstock

It additionally generally has wavy ridges at its ends, unchoose lasagne. According to the New York Times, fazzoletti deserve to be offered "through nopoint even more than butter and Parmesan, or a drizzle of garlic-infprovided olive oil."

Malloreddus suggests "fat little calves." It consists of saffron and also looks equivalent to casarecce, except with ridges.

Malloreddus. Paolo Certo/Shutterstock

"Made from a semolina dough usually colored via a little saffron, these tiny dumplings have an elongated, elegant conch form that is ridged on the outside to capture sauce," writes the Geomeattempt of Pasta.

Garganelli is additionally referred to as maccheroni al pettine. It's a ridged form of pasta that looks prefer a wrap.

Garganelli. Euripides/Shutterstock

"Typical garganelli pasta recipes include serving it through meat ragu, commonly Bolognese or alla salsiccia (with sausage)," writes the Pasta Project.

Garganelli acquire their name from the word esophagus in Italian, "garganel" — their tube-favor shape is similar.

Fileja is a Calabrese pasta that looks equivalent to casarecce, however it's tough to discover outside of Calabria.

Fileja. Ghischeforever/Shutterstock

Fileja looks like an elongated screw, and also is "the best Southern Italian pasta for hefty or spicy sauces," according to the Pasta Project. It"s one of the few types of pasta that"s traditionally made without eggs.

Cannelloni. J. Graham/ClassicStock/Getty Imperiods

Cannelloni and also manicotti have a slight difference — cannelloni is smooth, while manicotti has ridges.

Pipe rigate looks like a snail shell. It's defined by its 2 separate ends — one is open up wide, the other is almost completely closed.

Pipe rigate. SunTime/Shutterstock

According to Pasta Fits, it "pairs nicely via chunky, cream- or oil-based sauces."

Rotelle. UNYKA/Shutterstock

Barilla calls rotelle the "perfect alternative for pasta salad," and likewise suggests pairing rotelle through "light tomato sauces (via or without carefully diced vegetables), dairy-based sauces, or oil-based sauces."

Tright here is a flower-shaped alternativereferred to as fiori which — of course — implies flower.

Anelli. Furiarossa/Shutterstock

According to Pasta Fits, "Anelli lovers can celebrate December 11, which is National Noodle Ring Day." Pasta Fits likewise states Americans typically discover anelli in canned soups, but it is additionally uncovered in the Italian dish referred to as timballo, which likewise has meat and cheese.

Calamarata is one more ring-shaped pasta that's called for its resemblance to squid, or calamari.

See more: Why Do Histones Bind Tightly To Dna? ? Why Do Histones Bind Tightly To Dna

Calamarata. Jiri Hera/Shutterstock

Due to its namesake, it"s occasionally dyed black via squid ink, and also is typically served with seafood.

Foglie d'ulivo. alpenkoch/Shutterstock

Agricola del Sole writes that it "pairs nicely through any sauce, both red and also white."

Lorighittas. Rene Johnston/Toronto Star/Getty Imperiods

According to Food Republic, lorighittas are "named after the Sardinian word for the iron rings supplied to hitch equines."

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