Italy: Pasta Types from A to Z
Though there are competing stories about how and when it came about in the country, it is safe to say that Italy has been perfecting pasta for centuries. A multitude of pasta types exist today, as pasta can be curly or straight, long or short, thin or wide, and more. The shape and style of pasta is rooted in the region where it originates, making it an irreplaceable ingredient in Italian culture. Luckily, making pasta itself requires few ingredients – just flour and water, and an egg for most fresh pasta.
There is also debate around how many types of pasta actually exist. Some say there are about 350, while others say there are closer to 600, with new kinds of pasta invented all the time. Italy’s landscape is incredibly diverse, ranging from snow-covered mountains, to rolling hills and plains, to expansive lakes, and even volcanos. Considering the relationship of region and shape, it is no wonder there are so many types. There is absolutely an art to pasta, as people continue to take this inexpensive food and create an elegant eating experience. Here are just a few of the many types of pasta.
A: Anellini
The name of this pasta means “little rings,” which exactly describes the anellini pasta – which is smaller than a penny! This pasta originated in Sicily and is typically used in other dishes like soups or salads rather than being eaten by itself with a sauce.
F: Fettuccine
This pasta might sound familiar because of the more commonly known fettuccine alfredo – but this dish is not an ancient Italian recipe and only dates back to the early 1900s. A simple oil and butter sauce is also very suitable for these “little ribbon” noodles.
M: Maccheroni
Maccheroni likely gets its name from several Greek words, including makaria, meaning “food made from barely,” and makros, meaning “long.” And… yes, you might call this pasta macaroni, and may have eaten it with a bright orange cheese sauce once or twice. Maccheroni generally has a hollow tube shape with a slight curve.
O: Orecchiette
Orecchiette means “little ears,” akin to its shape of a small bowl, perfect for catching a bit of sauce in each bite! Orecchiette is often served with sausage and broccoli rabe. This pasta originates from Puglia, Italy.
T: Tagliatelle
Though legend says a chef in Bentivoglio invented this pasta in honor of Lucrezia Borgia in 1487, cutting long, flat, narrow strips to resemble her blonde hair, it is likely that it is much older. One mention of a precursor to tagliatelle appears in a 1338 encyclopedia of foods from the Emilia-Romagna region of Italy.
Z: Ziti
This tube-shaped pasta may have gotten its name from the Italian words zita or zitella, which can mean “bride.” It likely originated in Naples, where it is classically served at weddings as the bride’s pasta. Still popular today, ziti is often served in baked dishes among big families. Aside from baked ziti dishes, the pasta also goes well with light sauces like olive oil or fresh tomato sauce.