Understanding the different types of pasta helps you recognize various shapes, textures, and uses in cooking. Each pasta type is designed to hold sauces differently, creating unique flavors and experiences in every dish. In this article, you will learn List of Pasta with Names and Types in English, along with pictures that make each shape easy to identify. This introduction aims to give you clean, helpful, and trustworthy information so you can confidently learn and use this food vocabulary whether you are cooking, studying, or expanding your English skills.
20 Names of Pasta in English
- Spaghetti
- Linguine
- Fettuccine
- Tagliatelle
- Pappardelle
- Bucatini
- Vermicelli
- Capellini
- Angel Hair
- Macaroni
- Penne
- Rigatoni
- Ziti
- Tortiglioni
- Paccheri
- Mezze Penne
- Cannelloni
- Lasagna
- Lasagnette
- Farfalle
Names of Pasta with Types and Pictures
Spaghetti
Long thin pasta strands commonly paired with tomato or olive oil sauces for simple, comforting everyday meals.
Linguine
Flat narrow pasta similar to spaghetti but slightly wider, often matched with seafood or light creamy sauces perfectly.
Fettuccine
Thick flat pasta ribbons usually served with rich creamy sauces that cling smoothly to its broad surface easily.
Tagliatelle
Long wide pasta ribbons traditionally enjoyed with hearty meat sauces, offering a satisfying texture in many regional dishes.
Pappardelle
Very broad pasta strips designed to hold chunky meat sauces, making each bite balanced, flavorful, and deeply satisfying.
Bucatini
Thick spaghetti-like noodles featuring a hollow center, helping sauces fill inside for richer, more flavorful pasta bites.
Vermicelli
Very thin pasta strands often used in light soups or delicate dishes requiring quick cooking and a softer texture.
Capellini
Extremely thin pasta noodles best suited for gentle sauces that will not overwhelm their delicate, quick-cooking structure.
Angel Hair
Fine delicate pasta strands cooking very quickly and pairing best with light simple sauces, herbs, or subtle flavors.
Macaroni
Short curved pasta tubes commonly used in creamy cheese dishes or baked recipes enjoyed by families around the world.
Penne
Tube-shaped pasta with angled edges that holds sauces inside, making it perfect for vegetables, meats, or creamy mixtures.
Rigatoni
Large ridged pasta tubes designed to capture thick hearty sauces, allowing flavorful bites filled with sauce every time.
Ziti
Smooth medium pasta tubes often used in baked dishes combining cheese, tomato sauce, herbs, and tender layered textures.
Tortiglioni
Thick ridged pasta tubes shaped to hold robust sauces while maintaining a firm bite and excellent overall sauce absorption.
Paccheri
Large wide pasta tubes excellent for stuffing or pairing with heavy sauces that cling beautifully to their smooth surfaces.
Mezze Penne
Shorter angled pasta tubes similar to penne, popular in quick meals with lighter sauces, vegetables, or simple ingredients.
Cannelloni
Large hollow pasta cylinders traditionally filled with cheese or seasoned meat before being baked covered in flavorful sauce.
Lasagna
Wide flat pasta sheets layered with sauces, cheeses, vegetables, or meat to create rich oven-baked comforting dishes.
Lasagnette
Narrower lasagna-style pasta strips offering similar layering ability but used for lighter servings or smaller structured dishes.
Farfalle
Bow-tie shaped pasta pieces that hold creamy sauces well and work nicely in salads or mixed vegetable dishes.
Names of Pasta with Types and Pictures
Different Types of Pasta Names
- Conchiglie
- Orecchiette
- Cavatelli
- Rotini
- Fusilli
- Gemelli
- Trofie
- Casarecce
- Strozzapreti
- Radiatori
- Mafaldine
- Bigoli
- Garganelli
- Gnocchetti
- Gnocchi
- Tortellini
- Ravioli
- Agnolotti
- Cappelletti
- Mezzelune
Most Common Types of Pasta with names and Pictures
Conchiglie
Shell-shaped pasta ideal for trapping chunky sauces, cheese, or vegetables, often used in baked or mixed pasta dishes.
Orecchiette
Small ear-shaped pasta that holds thick sauces well, often paired with vegetables like broccoli rabe or sausage.
Cavatelli
Small elongated pasta with a slight hollow, perfect for holding creamy sauces or hearty meat and vegetable combinations.
Rotini
Short corkscrew-shaped pasta ideal for holding thick sauces, creamy dressings, or tossed in salads for even flavor distribution.
Fusilli
Twisted spiral pasta that captures sauce inside curves, perfect for baked casseroles, pasta salads, or hearty sauce pairings.
Gemelli
Two-stranded twisted pasta designed to hold sauce efficiently, adding texture and visual appeal to both baked and fresh dishes.
Trofie
Short twisted pasta typical of Liguria, traditionally served with pesto and simple vegetable or cheese accompaniments for flavor.
Casarecce
Rolled tube-shaped pasta twisted slightly, perfect for capturing sauces and combining well with meat, vegetables, or creamy ingredients.
Strozzapreti
Hand-rolled twisted pasta, slightly elongated, commonly served with thick tomato or meat sauces for rich regional Italian recipes.
Radiatori
Small ruffled pasta resembling radiators, excellent for catching thick, chunky sauces, baked dishes, or hearty creamy mixtures efficiently.
Mafaldine
Ribbon-shaped pasta with wavy edges, ideal for creamy sauces, baked dishes, and visually appealing layered pasta presentations.
Bigoli
Thick spaghetti-like pasta traditionally made with whole wheat flour, perfect with rich meat or anchovy-based sauces.
Garganelli
Small tubular pasta with ridged texture, rolled diagonally, pairing beautifully with hearty meat sauces or creamy vegetable mixtures.
Gnocchetti
Mini gnocchi-like pasta pieces, soft and chewy, often served with light tomato sauces or butter and cheese toppings.
Gnocchi
Soft potato-based pasta dumplings, usually boiled, served with various sauces, cheese, or vegetables, popular across Italian cuisine.
Tortellini
Ring-shaped stuffed pasta filled with cheese, meat, or vegetables, typically served in broth or with creamy sauces.
Ravioli
Square or round stuffed pasta filled with cheese, meat, or vegetables, commonly boiled and served with various sauces.
Agnolotti
Small stuffed pasta pockets, often filled with roasted meat or vegetables, served with butter, sage, or tomato-based sauces.
Cappelletti
Hat-shaped stuffed pasta traditionally filled with cheese or meat, typically served in broth or light sauces.
Mezzelune
Half-moon shaped pasta filled with cheese or vegetables, often lightly boiled and dressed with sauces or baked ingredients.
Most Common Types of Pasta with names and Pictures
List of Pasta Name in English
- Fagottini
- Pansotti
- Rotelle
- Ditalini
- Orzo
- Pastina
- Anellini
- Acini di Pepe
- Fregola
- Stelline
- Corallini
- Grattini
- Risoni
- Spaghettini
- Spaghettoni
- Linguine Fini
- Trenette
- Bavette
- Fileja
- Busiate
Spicy Pasta with Names in English and Pictures
Fagottini
Small pasta parcels filled with cheese, vegetables, or meat, usually baked or boiled and served with light sauces.
Pansotti
Triangular or half-moon stuffed pasta, often filled with vegetables or ricotta, served with walnut or butter-based sauces.
Rotelle
Wheel-shaped pasta capturing chunky sauces effectively, popular in soups, casseroles, and pasta salads with vegetables or meats.
Ditalini
Tiny tube-shaped pasta perfect for soups, stews, or small pasta salads, absorbing broth and sauce flavor well.
Orzo
Rice-shaped pasta commonly used in soups, salads, or side dishes, cooks quickly and mixes well with other ingredients.
Pastina
Very small star-shaped or tiny pasta used mainly in soups, broths, or light dishes suitable for children.
Anellini
Small ring-shaped pasta, perfect for soups or baked pasta dishes, easily absorbing sauce and seasonings thoroughly.
Acini di Pepe
Tiny bead-shaped pasta often used in soups, salads, or light broths for delicate, small-textured pasta dishes.
Fregola
Small, round toasted pasta similar to couscous, typical of Sardinia, served with seafood, vegetables, or light sauces.
Stelline
Star-shaped pasta for soups or fun presentations, usually cooked quickly and served in broths or creamy sauces.
Corallini
Tiny tube-shaped pasta often used in soups or light pasta dishes for texture and sauce absorption efficiency.
Grattini
Minute pasta shapes that dissolve slightly in broths or soups, giving a thickened texture and mild pasta flavor.
Risoni
Rice-shaped pasta similar to orzo, versatile in soups, salads, or side dishes, absorbing flavors from sauces or broth.
Spaghettini
Very thin spaghetti-style pasta, cooks quickly, best served with light oil, butter, or delicate seafood sauces.
Spaghettoni
Thicker spaghetti, offering firmer texture and longer cooking time, suitable for hearty tomato, meat, or cream sauces.
Linguine Fini
Thin linguine pasta slightly narrower than regular, pairing well with light seafood sauces or delicate vegetable preparations.
Trenette
Narrow flat pasta from Liguria, often served with pesto, potatoes, beans, and seafood for traditional regional dishes.
Bavette
Long flat pasta resembling thin linguine, perfect for light oil-based or pesto sauces, allowing even coating.
Fileja
Hand-rolled curled pasta from Calabria, ideal for capturing tomato-based sauces or meat ragu in each curled fold.
Busiate
Twisted spiral pasta from Sicily traditionally served with pesto or tomato sauces, capturing sauce inside every spiral effectively.
Spicy Pasta with Names in English and Pictures
Common Pasta Names
- Strascinati
- Malloreddus
- Soba Pasta
- Udon Pasta
- Egg Noodles
- Whole Wheat Pasta
- Spinach Pasta
- Beet Pasta
- Squid Ink Pasta
- Tortelli
- Ravioloni
- Raviolini
- Quadretti
- Manicotti
- Penne Rigate
- Rigatoni Rigate
- Fusilli Bucati
- Trottole
- Calamarata
- Tagliolini
Different Pasta Names with types and Pictures
Strascinati
Small elongated pasta slightly twisted, commonly used with vegetable or meat sauces, allowing sauce to coat evenly and fully.
Malloreddus
Sardinian small ridged gnocchi-style pasta, traditionally served with sausage or tomato sauce, absorbing flavor thoroughly in each bite.
Soba Pasta
Japanese buckwheat-based noodles, slightly nutty, cooked quickly, commonly served hot in soups or cold with dipping sauce.
Udon Pasta
Thick wheat noodles from Japan, chewy in texture, ideal for soups, stir-fries, or broths with vegetables or meats.
Egg Noodles
Wheat pasta enriched with eggs, adding richness, slightly yellow color, versatile in soups, stir-fries, and baked dishes.
Whole Wheat Pasta
Pasta made with whole wheat flour, offering nutty flavor, firmer texture, higher fiber, suitable for healthy pasta recipes.
Spinach Pasta
Pasta infused with spinach puree or powder, adding green color, mild flavor, perfect with light or creamy sauces.
Beet Pasta
Brightly colored pasta made with beetroot, subtly sweet, visually appealing, pairs well with cheese, cream, or vegetable sauces.
Squid Ink Pasta
Black-colored pasta infused with squid ink, slightly briny flavor, pairs beautifully with seafood or delicate olive oil sauces.
Tortelli
Stuffed pasta similar to ravioli but slightly larger, filled with cheese, vegetables, or meat, often served with butter sauce.
Ravioloni
Large-sized ravioli, perfect for rich fillings of cheese, meat, or vegetables, often dressed with light or creamy sauces.
Raviolini
Smaller ravioli, delicate and soft, often filled with cheese, spinach, or herbs, best cooked gently in boiling water.
Quadretti
Small square pasta, often used in soups or light dishes, allowing sauce or broth to coat every piece evenly.
Manicotti
Large pasta tubes meant for stuffing with cheese or meat mixtures, baked in tomato or cream sauces until tender.
Penne Rigate
Ridged penne tubes that trap sauces inside grooves effectively, making every bite flavorful and perfectly sauced consistently.
Rigatoni Rigate
Large ridged tubes ideal for thick meat sauces, baked casseroles, or chunky vegetable pasta dishes, absorbing sauce perfectly.
Fusilli Bucati
Hollow twisted pasta that captures sauces inside spirals, excellent for baked pasta or salad dishes requiring texture and flavor.
Trottole
Small spiral-shaped pasta resembling wheels, ideal for holding sauces and baked dishes, adding a playful appearance to meals.
Calamarata
Wide tube pasta resembling calamari rings, suitable for seafood sauces, thick tomato-based dishes, and visually appealing presentations.
Tagliolini
Very thin ribbon pasta similar to tagliatelle, cooks quickly, best served with delicate butter, oil, seafood, or cream sauces.
Different Pasta Names with types and Pictures
Rare Pasta Name in English
- Pici
- Strangozzi
- Scialatielli
- Ziti Rigati
- Fiocchetti
- Chiocciole
- Lumache
- Pipe Rigate
- Mostaccioli
- Canestrini
- Tripoline
- Ricciutelle
- Fettuccelle
- Penne Lisce
- Bucatini Spessi
- Spiralini
- Fiorelli
- Campanelle
- Rotondini
- Conchiglioni
Top Pasta Names with types and Pictures
Pici
Thick hand-rolled spaghetti-like pasta from Tuscany, traditionally served with meat, garlic, tomato, or vegetable-based sauces.
Strangozzi
Long thick rustic pasta, slightly round, ideal for rich meat sauces or hearty traditional Italian recipes.
Scialatielli
Short thick ribbon pasta from southern Italy, perfect for seafood sauces or chunky vegetable mixtures, holding flavors effectively.
Ziti Rigati
Ridged ziti tubes capturing sauces inside and out, suitable for baked dishes or creamy tomato-based preparations.
Fiocchetti
Small bow-shaped pasta resembling little ribbons, often filled with cheese or used in soups or creamy sauces.
Chiocciole
Spiral-shaped pasta, excellent for holding thick sauces, baked pasta dishes, or hearty creamy mixtures efficiently.
Lumache
Snail-shaped ridged pasta, ideal for trapping chunky sauces, vegetables, or cheese in each cavity perfectly.
Pipe Rigate
Ridged pipe-shaped pasta that holds thick sauces inside, perfect for baked casseroles or creamy Italian dishes.
Mostaccioli
Smooth or ridged tubular pasta, often baked with tomato sauce, cheese, and meat, absorbing flavors well.
Canestrini
Small basket-shaped pasta pieces designed to trap sauces effectively, ideal for hearty baked dishes or soups.
Tripoline
Ribbon pasta with wavy edges, excellent for holding creamy or chunky sauces in each fold of the pasta.
Ricciutelle
Twisted pasta strands designed to hold sauce well, providing texture and flavor absorption in baked or fresh preparations.
Fettuccelle
Narrow fettuccine strips, ideal for lighter cream or oil-based sauces, allowing even coating without overpowering texture.
Penne Lisce
Smooth penne tubes without ridges, perfect for light sauces, baked dishes, or fresh tomato and vegetable combinations.
Bucatini Spessi
Thicker hollow spaghetti noodles, holding sauces inside, suitable for rich tomato or meat sauces, providing firm texture.
Spiralini
Spiral-shaped pasta that captures sauces effectively, great for pasta salads, baked dishes, and creamy vegetable mixtures.
Fiorelli
Small flower-shaped pasta pieces, perfect for soups or creamy vegetable dishes, adding visual appeal and sauce retention.
Campanelle
Bell-shaped pasta with flared edges, ideal for chunky sauces, cheese, or vegetable mixtures, trapping flavors effectively.
Rotondini
Small round pasta, useful in soups, salads, or baked dishes, absorbing sauces evenly while maintaining bite texture.
Conchiglioni
Large shell-shaped pasta, perfect for stuffing with cheese, meat, or vegetable fillings, baked with sauce for complete meals.
Top Pasta Names with types and Pictures
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