6 Shapes of Pasta Categories

Pasta Knowledge: Pasta Shapes

What is Pasta?

• Pasta is a type of noodle typically made from an unleavened dough of durum wheat flour mixed with water or eggs and formed into sheets or various shapes
• Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily

Pasta Introduction

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What is Pasta Made From?

• Pasta is made from durum wheat semolina or all-purpose flour mixed with water, which is then kneaded and formed into various shapes.
• Sometimes pasta may contain other ingredients such as the flour of certain other grains, eggs, or vegetables.
• These ingredients can be mixed to form the dough before it is dried, like in the case of egg pasta, or they can be added as a filling, in the case of filled pasta like ravioli.

Types of Pasta

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Two Categories of Pasta

1. Fresh Pasta: Fettuccine, Pappardelle, Lasagna skin, Ravioli, Tortellini, etc.
2. Dried Pasta: Spaghetti, Penne, Rigatoni, Linguine, Orecchiette, Fusilli, Orzo, etc.

2 Categories of Pasta
(Fresh Pasta and Dried Pasta)

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6 Shapes of Pasta Categories

1. Unique Shapes 
2. Tubular Shapes 
3. Strand Shapes 
4. Ribbon Shapes 
5. Micro Shapes 
6. Stuffed Shapes 

1. Unique Shapes Pasta

• E.g. Fusilli, Farfalle, Gemelli, Orecchiette, Gnocchi, Lumache, Creste Di Gallo, Radiatori, Strozzapreti, Rotelle, etc.

Unique Shapes
(Orecchiette, Creste Di Gallo, Farfalle, Radiatori, Gnocchi, Strozzapreti,)

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2. Tubular Shapes Pasta

• Tubular pasta is any pasta that is hollow through the center, forming a tube. 
• They are available in many different sizes and shapes. Some tubes are long and narrow while others are short and wide. 
• They are found with smooth or ridged exteriors and their ends are cut straight or at an angle. 
• They are often served with a heavy sauce, which holds well in the hollows of the pasta tubes. 
• Tubular pasta is also used in salads and casseroles. Some of the larger tubes that have a wide opening can be stuffed with meat and/or cheese and then baked.
• E.g. Bucatini, Maccheroni, Penne, Rigatoni, Ziti, Cannolicchi, Cannelloni, Canneroni, Garganelli, Tortiglioni, Paccheri, Manicotti, etc.

Tuber Shapes
(Cannolicchi, Ziti, Maccheroni, Bucatini, Penne, Garganelli)

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3. Strand Shapes Pasta

• Pasta strands are long rods of pasta, which are generally round, but they are available in a square rod also. 
• The basic difference from one variety to the next is the thickness of the strands. 
• The thicker strands work well with a heavier sauce while the thin varieties are better with a more delicate sauce.
• E.g. Spaghetti, Spaghettini (thin spaghetti), Fusili lunghi,  Fedelini, Vermicelli, Capellini, Angel hair, Ciriole, Barbina, etc.

Strand Pasta
(Fedellini, Spaghetti, Fusili lunghi, Capellini, Ciriole)

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4. Ribbon Shapes Pasta

• Ribbon pasta, which is flat strands of pasta, is available in different lengths, widths, and thicknesses.
• Some are short and wide, while others are long and narrow.
• Ribbon pasta can have straight or wavy edges and many varieties are available fresh and dried. 
• The dried ribbons are generally used with a thick, heavier sauce and the fresh ribbons are served with a more delicate sauce.
• E.g. Fettuccine, Fettuce, Bavette, Bavettine, Lasagne, Lagsagnette, Linguine, Pappardelle, Tagliatelle, Taglierini,  Mafaldine, Riccia, etc.

Ribbon Pasta

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5. Micro Pasta

• E.g. Orzo, Anelli, Risi, Stelle, Israeli Couscous, Conchigliette, Funghini, Stortini, Pearl pasta, etc.

Micro Pasta
(Orzo, Anelli, Funghini, Conchigliette,Pearl pasta, Risi) 

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6. Stuffed Pasta

• Stuffed pasta consists of fresh pasta sheets that are stuffed with a filling. After the filling has been added, the pasta sheets are folded over and sealed, or another sheet is placed on top and the edges are sealed. Some sheets are folded over the filling and then twisted to form special shapes. 
• Stuffed pasta is formed from sheets of different shapes, such as squares, rectangles, and triangles. 
• They are stuffed with a variety of fillings, which consist of a mixture of ingredients, such as meats, cheeses, herbs, mushrooms, and vegetables. 
• Stuffed pasta is first cooked and then generally served with a light sauce. They can also be served in a broth, added to a baked dish, or added to a salad after they have been cooked. 
• Stuffed pasta is generally fresh but can also be found frozen and some types can be found dried.
• E.g. Agnolotti, Cappelletti, Mezzaluna, Pansotti, Ravioli, Ravioloni, Ravioletti, Manti, Tortellini, Tortelloni, etc.

Stuffed Pasta
(Ravioli, Tortellini, Mezzaluna)

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Kinds of Wheat Flour for Pasta

1. Semolina
2. All-purpose
3. Finely milled "00" flour.

1. Semolina Flour / Durum Wheat flour

• Semolina is the hardest part of the wheat (yellow endosperm), which is ground
• Semolina flour is the finest for making pasta.
• Semolina can be used for semolina porridge, griddle cakes, Indian dosa, or coating for fish and chicken before frying, as well as cakes and pastries.

Semolina Flour

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2. All-Purpose Flour

• The finely ground and sifted meal of a blend of high-gluten hard wheat and low-gluten soft wheat, which can be used in most food recipes calling for flour 
• All-purpose flour comes in two basic forms — bleached and unbleached 
• Moistly unbleached
• Suitable for all cookery except the finest cakes

All-Purpose Flour

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3. Finely milled "00" flour

• The name of Italian grading Flour
• 00 flour produced from soft wheat and relatively low in protein preferred for making fresh pasta at home.
• Also called "doppio zero" flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta.

00 Flour

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